Buffalo Wontons

Dave may have a more formal source for this recipe... but it's pretty straighforward!  We used 4 pieces of chicken to a package of 48 wontons and ended up with a little chicken left over. 

Boneless/skinless chicken breasts
Hot Sauce (We used Franks Red Hot - takes about 4-6 cups)
Wonton skins
Blue cheese, blue cheese dressing, ranch dressing

Put chicken breasts in a crock pot, cover with hot sauce, and cook until chicken falls apart.  Place chicken in a large bowl, shred into small pieces and let cool slightly.  Add sauce from the crockpot as needed to keep the chicken from being too dry.

Heat frying oil to 350-375.  While oil is heating, assemble the wontons.  Directions for filling/sealing wontons skins are on the package label.  We put chicken only in the wontons, but you could also add cheese.  When the oil comes to temperature, start frying in batches to a golden brown.

Serve with blue cheese dressing for dipping.

Pumpkin butter

1 29oz can pumpkin

2/3C apple juice (or cider)
1 1/2 C sugar
2t ground ginger
1/2t ground cloves
2t ground cinnamon
1/2t ground nutmeg
Combine all ingredients and bring to a boil. Reduce heat and simmer until thickened, about 30-40 minutes, stirring frequently. Spoon into clean jars to within 1/4 inch from the top, run a knife through to remove air bubbles. Wipe rims, cover with lids, and process in a boiling water bath for 10 minutes. Makes 4 pint jars.

Wheat Free - Alternate Flours

There is a reason why wheat, rice, and corn are the world's most popular grains.  For those who have to avoid them, it can be a challenge to find adequate replacements.  For smaller uses like sauce thickening, each item can be used on it's own.  Usually, it takes a combination of alternate flours to get similar effects for larger quantities like in baking.  Here are some combinations I've found useful:


Jo's All Purpose Flour, from Food Allergy Survival Guide
(The flour I use to make Chapatis)


3C tapioca starch
2C bean flour
2C sorghum flour
1C arrowroot


All Purpose Flour, from Cooking Free

1 1/2C sorghum flour
1/2C bean flour
1 1/2C potato starch
1 C tapioca starch


Bread Flour, from Allergen Free Baking

1 1/2C buckwheat flour (not actually related to wheat!)
1 1/2C sorghum flour
2C tapioca starch
1C potato starch


Muffin Mix, from Cooking Free

4C potato starch
3 1/3C bean flour
1C sorghum flour
1C tapioca starch
2C sugar
4t gelatin powder
3 1/2t salt