Archive for August, 2013

Store bought BBQ Sauces often have some one ingredient or the other which someone with allergies may react to.  The safest way is to create your own sauces and marinades which are guaranteed to be free of any cross contamination and will not contain any questionable ingredient.  You can modify the recipes below if you need to omit or replace any ingredient. 

Herbs and spices are the best taste enhancers and also preserve meats well.

More information on herbs and spices will soon be put up in the Basics / Good to Know categories.

Make these great tasting sauces / marinades, and get creative with spices.  Family and friends will all enjoy these flavors!


BBQ Chicken

BBQ Chicken with mashed potatoes and roasted asparagus


All recipes are for 2 pounds of meat / poultry

Note:  Apply these pastes to meat / poultry, when using them as marinades.  Refrigerate meat / poultry with marinade for at least 2 hours, before pan or oven roasting.

To use as BBQ sauces, omit the sweet ingredient, such as brown sugar, maple syrup, and rub a small portion of spice mixture on the meat/ poultry.  Then add the sweetener, and use the remaining sauce to baste the meat / poultry occasionally as you go along.  Adding the sweet ingredient too early in the BBQ process may brown or caramelize the meat too early and may give a burnt taste before the meat / poultry cooks through and through

!)  Ingredients

3 Tablespoons maple syrup

2 teaspoons lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon ground cumin seed

1/2 teaspoon dried oregano1/2 teaspoon (or to taste) cayenne pepper (red chilly powder)

1/3 teaspoon (or to taste) coarsely ground black pepper

1 heaped Tablespoon finely chopped fresh parsley (or 1 teaspoon dried parsley flakes0

Salt to taste.

Mix all ingredients well in a small bowl.

Apply this paste to meat / poultry, if using it as marinade and leave the meat / poultry in the refrigerator for at least 2 hours before pan or oven roasting.


2) Ingredients

This simple sauce has a great just-out-of–an Asian Wok flavor.

Use it as a marinade first, then if you wish, create a dipping sauce or pour it on the meat/ poultry, as per recipe below.

2 Tablespoons Gluten free soy sauce

1 Tablespoon brown sugar

1 Tablespoon rice vinegar

1 teaspoon fresh minced garlic

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper (red chilly powder), or to taste

Salt to taste.

To create a dipping or pouring sauce–

1/4 cup orange juice

1/4 cup water

1 Tablespoon Gluten free soy sauce

1 Tablespoon grated orange zest

1 Tablespoon rice vinegar

1 Tablespoon brown sugar

1 heaped Tablespoon finely chopped green onions, both white and green parts

1 .heaped teaspoon cornstarch, mixed in 2 tablespoons of water

Mix all ingredients except for the cornstarch mixture in a small saucepan, and heat. When mixture is close to boiling add the cornstarch-water mixture, and stir till sauce thickens.  For a thicker sauce add another teaspoon of cornstarch.


3) Ingredients

A quick and easy BBQ sauce—great for basting!  Or use it as a marinade and apply to meat / poultry at least 2 hours before pan or oven roasting.

2 Tablespoons Gluten free soy sauce

2 Tablespoons tomato ketchup

1 Tablespoon rice vinegar

1 Tablespoon brown sugar

1 1/2 teaspoon fresh minced garlic

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 teaspoon ground pepper

1/4 teaspoon cayenne pepper (red chilly powder) or to taste.


4) Ingredients

This marinade brings the taste of India to the table.  It is simple yet exotic, has all easy-to-find ingredients and adds a special touch to the meat / poultry entrée.

To 1/3 cup thick yogurt add–

1 Tablespoon fresh lime juice

2 level teaspoons fresh minced garlic

2 level teaspoons fresh minced ginger

1 1/2 teaspoons ground coriander seed

1 1/2 teaspoons ground cumin

1heaped teaspoon dried mint flakes

1 teaspoon paprika

1/2 teaspoon (or to taste) cayenne pepper

1/2 teaspoon cinnamon powder

1/3 teaspoon powdered cloves

1/4 teaspoon powdered cardamom seeds

1/4 teaspoon crushed strands of saffron—

Add a tablespoon of hot water onto the crushed saffron. Keep aside for about 10 minutes or so, for the color to deepen and the flavor to come through.  Then add to the remaining mixture.

While the saffron adds a truly exotic flavor, you could add a1/2 teaspoon of turmeric powder just in case you have run out of saffron.

Your entrée will taste even better than a restaurant preparation!

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Lemon has such a refreshing taste.  Make these deliciously fresh tasting cookies which are so quick and easy to put together.  You can make them dairy free as well, by substituting butter with oil. Try light olive oil for a healthier version. The surprise glaze topping adds that special touch.


Lemon Cookies


1 and 1/2 cup Grandma’s Gluten Free Flour Mix  (click here for recipe)

1/2 cup oat flour

2 Tablespoons corn starch

1 and 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

6 Tablespoons unsalted butter (softened), or oil

Egg Replacer prepared to equal one egg  (use an extra 1/2 teaspoon baking powder and 1/2 teaspoon baking soda to substitute if necessary).  You may need about 2 Tablespoons water while making the dough, if Egg Replacer has not been used.

2 1/2 Tablespoons fresh lime / lemon juice plus 2 Tablespoons extra for glaze

2 Tablespoons lemon / lime zest

1 and 1/2 teaspoons vanilla extract



Preheat oven to 350 degrees F

Combine all dry ingredients in a medium bowl and set aside

In a large bowl, whisk together softened butter / oil, sugar, prepared egg replacer, lemon juice and zest, and vanilla extract.

Fold in dry ingredients, then make a soft dough using your hands

Divide into two portions, for ease of kneading, and knead into smooth balls.

Wrap each ball in plastic wrap and refrigerate for about half an hour at least.  You can prepare dough the previous day and refrigerate.  Remove from fridge and manipulate a little by kneading to soften.

Pull off 24 – 30 small balls, then roll each ball between your palms.  Place each ball on  parchment lined cookie sheets about 2 inches apart, then press to flatten each ball. Finally, each unbaked cookie should be about an inch apart

Bake in preheated oven for 15 – 17 minutes.

When cookies are completely cooled, coat with Lemon Glaze (recipe below)–

Lemon Glaze

Place two Tablespoons lemon / lime juice in a bowl and add icing sugar a heaped spoonful at a time, till you have a mixture the consistency of a cake batter.  You may need about 3/4 cup full of sugar.

Using a teaspoon,  drop a little mixture on the top of each cookie, and flatten glaze with the back of the spoon.  Allow glaze to set at room temperature, then watch the cookies disappear before you have a chance to store them!

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