Archive for April, 2011

Gluten Free / Eggless French Bread

Gluten Free / Eggless French BreadCrusty on the outside and chewy-soft on the inside – that’s how I describe this  wheat free, gluten free and eggless version of a french bread.

Whether served alongside spaghetti, some other pasta dish, a rich tomato based stew or made into bruschetta, no one will complain that it’s not the real thing.

Your child or children, family and loved ones who are otherwise unable to eat  french bread because of wheat and egg allergies or gluten sensitivities, can now enjoy a hearty, delicious bread with this recipe.

The best part is, nobody will miss the wheat, eggs and gluten that are not in it!   Hope you will soon try and enjoy the smell and taste of freshly baked gluten free and egg free french bread. 🙂

Gluten Free / Eggless French Bread

What we  need to have:

Dry Mix:

1 cup Brown rice flour/powder
1/2 cup Tapioca starch
1/2 cup Potato starch
1/2 cup Arrowroot starch
1/3 cup Millet (Soy or Amaranth) flour
1/3 cup Quinoa flour
1/3 cup Garbanzo bean flour
1/4 cup Sorghum flour
1/3 cup Sweet cream whey powder ( or, dry milk powder)
3 tsp.  Xanthan gum
1/2 tsp.  Guar gum
2  1/4 tsp. Baking powder
1 tsp. sea salt
pinch Turmeric (optional/for a hint of color)

Yeast Mix:

1  1/4 cup warm water
2 tsp.  granulated white sugar
2 pkgs. active dry yeast ( 7 g. each)

Wet Mix:

2 recipe flaxgel ( 2tbsp. flaxmeal stirred into 1/2 cup hot  water, then cooled slightly)
2 Tbsp.  honey ( can replace with maple or agave syrup)
2 tsp. vegetable oil
2/3 cup soda water or 7-Up, room temperature
2 tsp. cider vinegar

What we will need to do:

  1. Grease and dust with cornmeal (if using) your french bread pan. You can also line a cookie sheet with parchment paper if you don’t have a french bread pan.  I have in the past fashioned out of foil, a pseudo pan about 3 inches wide, 3 inches deep and 12 inches long and greased and dusted this with coarse brown rice flour when I had no cornmeal.  Set aside.
  2. In a 2 cup yield measuring cup or bowl proof your yeast mixture by stirring together warm water, sugar and active dry yeast granules.  Let proof or foam, in a warm place for about 10 minutes (depending on humidity, weather temp).
  3. While your yeast is proofing, in an 8 cup measuring vessel or medium sized bowl, mix together all your dry ingredients (dry mix).  Set aside.
  4. In a big bowl, or the mixing bowl of your stand mixer, pour in flaxgel, honey, oil and vinegar. This is your wet mix.
  5. Turn mixer on low then move to medium high and beat with paddle attachment (or beaters of hand held mixer) for about 2 minutes or until well incorporated.
  6. Your yeast mixture should be proofed at this time.  Add this to your wet mix.  Beat together for another minute.
  7. Add in soda water or 7-Up.  Beat for about 30 seconds.
  8. Add a third of your dry mix.  Beat until combined, then add the rest of it.  Start on low then work your way up to medium high, so flour does not splatter everywhere.  Once combined, beat for 3 minutes on high.
  9. Spoon  dough/batter into a gallon sized zip bag.*  Cut approx. 2 inch hole on one of the bottom corners and pipe onto your prepared pan.  You should end up with two 12 inch logs, at this point. If you want, cut slits on top to mimic the cuts on top of a wheat based french bread.
  10. Cover with oiled plastic wrap and let rise in a warm place for approx. 25-35 minutes.  Again it all depends on humidity but your dough should be almost doubled in size before bake time.  My dough is usually oven ready after 25 minutes.
  11. Once risen, take wrap off dough and bake in oven pre-heated to 350 degrees Fahrenheit.
  12. Bake for 45-50 minutes.  I usually do the tap test at 45 minutes. ( Tap bread with a knife, if it sounds hollow – bread is done).
  13. Let cool a bit before slicing.  If you just want to tear off bread pieces, you may do that while bread is warm.


* -You may also shape the logs by hand. Just make sure you have  clean, wet fingers when you do because gluten free dough can be very sticky.

– Another way is you can spoon the dough directly into the pan and  then smoothing it out into a french bread shape with clean, wet fingers.

– I have kept this bread in a zip lock bag without refrigeration for 3 days.  I have noticed that it starts getting hard and stale after the 3rd day.  By the way, these make excellent bread crumbs for topping your casseroles, mixing into your meat loaf or meatballs  or  coating your gluten free and eggless fried veggies and oven baked chicken dish.

Gluten Free Chicken Tinola / Tinolang Manok

Gluten Free Chicken Tinola / Tinolang ManokA hot chicken soup always seem to be what the doctor ordered, when someone in the family is sick or feeling poorly.  Growing up in Davao, with my mom and dad’s combined heritage, that usually means Tinolang Manok or Chicken Tinola.

Chicken tinola or tinolang manok, is a soup made with chicken pieces
(usually the whole chicken cut up in pieces), slices of green papaya, malunggay (moringa) leaves or pepper  leaves, lots of garlic, ginger, onion, salt and crushed black pepper.  My mom prepares it with Moringa leaves most of the time since it was plentiful.  I happen to like the hint of bitterness and hint of  spice in pepper leaves, so I  prefer my tinola with both kinds of leaves in it, if possible.

Since leaving Davao City, and coming over to live in Texas, I think I have only had a proper tinola, once.  And, that was a very long time ago.  I have never been able to find malunggay/moringa leaves  even the frozen version, at any of the Asian stores we have gone to.

Once, I was able to find frozen pepper leaves and green papaya at the same place and time.  Guess what I served for supper ? Yes! Tinolang manok,  hot  over cooked rice, with lots of ginger and garlic.  Oh, I was feeling like Davao was just a skip and a hop away.  Needless to say, I relished every spoonful of it.  My husband liked it, too.  Maybe not as much as I did, but I already knew that. You see,  Sinigang with Shrimp tops his Filipino soup list. 🙂

Anyway, because  some ingredients are not readily available here most times, I have had to make substitutions when making tinola. I know it’s not traditional.  Others, will say not proper tinola, but here’s the recipe that my children have come to appreciate.  It is one of their preferred soups, when they are feeling poorly.

Gluten Free Chicken Tinola (Tinolang Manok)

What we will need to have:

2 lbs.  boneless, skinless chicken, cut up in bite sized pieces
1 tbsp. vegetable oil of choice
1 large onion, chopped
1 knob, ginger ( about 2 by3 inch) peeled and sliced thinly*
4-5 cloves garlic, minced
4 large  Chayote – peeled, quartered, seeded and cut diagonally into 1/4 inch thick pieces
1  1/4 cup  chopped  or whole baby spinach leaves ( rinsed well to rid it of any dirt or sand)
12 cups of water
1  1/2 tsp. freshly ground black pepper
sea salt to taste

What we will need to do:

  1. In a big pot (6-8 qt) over medium heat, heat vegetable oil and saute onion for about 2 minutes.
  2. Add ginger and saute for 2  more minutes.
  3. Add garlic and saute for about 30 seconds, long enough to release oil, aromatics into the mix.
  4. Place chicken and chayote into the pot and stir fry for about 5 minutes, being careful not to brown the garlic, as it will taste bitter.
  5. Pour in 12 cups of water.  Cover pot and let it come up to a rolling boil before reducing the heat to medium low.  Simmer for 30-40 minutes until chicken  is cooked and chayote is just tender but not mushy.
  6. Add spinach leaves, season with salt and pepper and cook for another 5 minutes.

Serve hot, as is in a bowl or over steamed rice.   Enjoy!


* If you do not like to bite into ginger pieces,  do not cut them too thin so you can remove them before serving the soup.  My kids have learned to just put them aside and not bite into them.

Gluten Free / Egg Free Orange Sesame Chicken

Gluten Free / Egg Free Orange Sesame ChickenThere are days, that I just want to remember flavors from my childhood.   And, I so want my kids to experience the variety of flavors out there in the world, even with them having food allergies and sensitivities.

So, with that in mind, I decided to one day get in the kitchen and cook something familiar to my taste buds : Sesame, Orange and Chicken!

Who can go wrong with these three? Actually, I was just really hoping that I can whip up something edible for lunch.

Surprise, surprise! The tangy, salty,  sweet flavor of  the orange sauce complimented the slightly nutty taste of toasted sesame seeds and oil,  which in turn gave the “battered” chicken the boost it needed in the flavor department.

Yes, it turned out decidedly good.  The fact that it is gluten free and egg free / eggless, made it rather special for my kiddos.

If you want a bit of Asian flair to your next dish, you have to try this one :


What we will need to have:

For the Breaded Chicken:

2.5 lbs. approx. (1 kilo) boneless and skinless chicken cut into bite sized pieces
1 recipe egg substitute (1 Tbsp.  of tapioca starch + 1 Tbsp. veg. oil  stirred into 1/4 cup warm water) or 1 egg, beaten  (if not allergic)
1 tsp. ground white pepper
1 tsp. sea salt
1/2 tsp. Baking Powder
1/2 cup cornstarch
1/4 cup Gluten Free flour (or 3 Tbsp. fine white rice flour + 1 tbsp. cassava/tapioca starch)
oil for frying

For the Stir Fry:
1 Tbsp. veg. oil
1 Tbsp. minced fresh ginger
1 tsp. minced fresh garlic (1 big clove)
1/2 tsp. – 1 tsp. hot, red pepper flakes (depending on how warm/spicy you want it)
1/4 cup green onions
1 Tbsp. rice vinegar
1/4 cup water
1/2 tsp. good sesame oil

For the Orange Sauce:
(In a bowl whisk and mix all  of the following and then set aside)
1 1/2 Tbsp. soy sauce (make sure its gluten free/no-wheat)
1 1/2 Tbsp. water
5 Tbsp. white/granulated sugar
5 Tbsp.  rice vinegar or apple cider vinegar (probably could use white coconut vinegar)
1 (scant) tsp. cornstarch
1/2 cup orange juice (juice of about 3-4 small, sweet oranges)

Additional flavorings:

zest of 1 orange (it’ll amount to about a teaspoon) – fresh is always best
1-2  Tbsp. of toasted sesame seeds

What we’ll need to do (Directions/ Method to the madness :))

  1. Coat the chicken with the beaten egg (if not allergic) or egg substitute mixture.  Set Aside.
  2. In a medium sized bowl, mix together the white pepper, sea salt, baking powder, cornstarch and gluten free flour. This is your “flour mixture” .
  3. Put chicken into your flour mixture and completely coat.
  4. In a wok or deep enough skillet, heat enough oil and fry chicken pieces in batches. Do not overcook chicken, or they will be dry.
  5. Drain cooked chicken pieces on plate lined with paper towels or brown paper. When all chicken pieces are done, it’s time for your stir fry and sauce.
  6. Clean your wok or skillet and heat 1-2 Tbsp. veg. oil
  7. Saute ginger, garlic, pepper flakes and green onions for about 30-45 seconds (just to release aroma/flavor).
  8. Add vinegar, water and sesame oil.  Bring to a slow boil before adding the orange sauce mixture. Keep stirring/ whisking (to avoid lumps) while you bring it back up to a boil to thicken up the sauce.
  9. When sauce is thickened, turn heat on low, then add chicken and heat through.
  10. Finish off with the zest of orange and sesame seeds.
  11. Serve hot or warm over Jasmine rice or simple fried rice.


– A good side dish would be  lightly steamed broccoli, sauteed green beans (with slivers of toasted almonds, if not allergic to nuts) and/or, glazed carrots.
– Whenever I am not pressed for time, I usually parboil the chicken pieces for about a minute before coating them in the flour mixture.  You see, parboiling / parcooking  the chicken pieces, I have long found out, help retain moistness of the resulting battered and fried chicken.  I have observed my mom do this step  many times, as I was growing up and helping out in the kitchen.

Z’s Gluten Free / Egg Free Brown Bread 1

Zs  Gluten free / Egg free Brown Bread 1Here’s the first gluten free and egg free brown bread that my family and I liked.  Of course, like many of my earlier attempts, this recipe has no potatoes in it – not in starch or flour form.

After so many failed attempts, this one was one of those  recipes that made me think it is possible to  create bread without gluten, potatoes or eggs.

Over the years, I have made variations on this brown bread recipe, in an effort to make it taste better and/or have a better texture.  I will be sharing those variations and their results on this site as well.

In the meantime, you may want to try your hand at gluten free and eggless bread making with this recipe.

Z’s  Gluten Free Brown Bread 1

What we will need to have:

1/3 + 1/2 cup brown rice flour
2/3 cup garbanzo and fava bean flour mix
1/2 cup rice bran (make sure it has not gone rancid or you will ruin bread taste)
1/2 cup tapioca starch flour (cassava starch flour**)
1/2 cup arrowroot starch flour or cornstarch
1/4 cup sorghum flour
1 tablespoon xanthan (or guar) gum
1/4 cup sesame seeds (optional)
1/2 teaspoon salt
1/2 cup dry milk powder (non-instant)
1 tsp. cocoa powder
2 tsp. baking powder
1 tsp. white sugar

1 pkg. active dry yeast (7 g.)
1-1/2 cups warm water
1 recipe 2-egg replacer*
3 tablespoons  veg. or very light coconut oil
3 tablespoons honey (1 tbsp. separated)
2 teaspoons cider vinegar or 1 tsp. rice vinegar

* 2-egg replacer recipe
1 tablespoon arrowroot or cornstarch
1 tablespoon tapioca
1/4 tsp. baking powder
2 teaspoons cooking oil
1/2 cup warm water not boiling
—mix above ingredients in a cup; beat to incorporate air into the mixture

1 tablespoon flaxmeal (ground flax seeds)
1/4 tsp. baking powder (BP)
2 tsp. cooking oil
1/2 cup hot water

—mix flaxmeal, BP, oil and water. once mixed let cool a bit until it is just warm not hot.

What we need to do:

  1. Grease a 9×5 bread pan
  2. In a bowl or a 2 cup measuring vessel containing the 1 1/2 cup warm water, stir in 1 tablespoon honey and yeast. proof in a draft free place for approx. 10 minutes.
  3. In another bowl or 8 cup measuring vessel mix well, first set of dry ingredients (all the flours/starches, sesame seeds (if using), rice bran,  2 tsp. baking powder, salt, white sugar, dry milk and cocoa powder). This is your dry mixture.
  4. When the yeast is done proofing (foam has risen to close to a half inch)–in a large bowl ( or your stand mixer’s mixing bowl), place egg replacer mixture, the rest of the honey, 3 tablespoons oil and 2 teaspoons vinegar. Beat , until a bit bubbly ( a sign that air is properly incorporated in the mix). Turn mixer off. Add the yeast mixture and beat again for about a minute. (Remember to always turn off your mixer after each addition)
  5. Add your dry mixture. Stir in with a spatula.  Beat on low until just mixed, then beat on high for 3 minutes.
  6. Spoon into your greased and prepared bread pan.  Smooth top with your fingers (wet your fingers in warm water first so dough does not stick).
  7. Cover loosely with oiled plastic wrap and let rise in a warm place (not hot) for between 25-35 minutes just until the dough rises to the top of your pan or might let it rise about a half inch higher. Just do not let it rise too tall or it will fall during baking.
  8. In the last 15 minutes of rising, pre-heat oven to 375 degrees fahrenheit (rack should be in the middle or third slot from bottom)
  9. When dough has risen enough, remove plastic wrap and place pan inside pre-heated oven.
  10. Bake uncovered for 15 minutes then loosely cover with foil for the next 40-45 minutes remaining in the bake time.

Bread will smell done-do not worry if its looks a little over-browned in some spots.  Take bread pan out of oven and let pan rest on its side for 5 minutes. Remove bread from pan and let it continue to rest on its side on a wire rack to cool completely.

Slice and enjoy this homemade bread! A serrated knife works really well. an electric one works the best.

** be sure you buy a trusted brand

Bread may crack a little bit on its top.

No matter how tempting it is–DO NOT slice bread until it is completely cooled.  The nature of gluten free/eggfree bread is such that the cooling time is necessary for the bread to finish cooking and setting. Slicing b4 it is completely cooled off will result in a sticky mess.

If you are  not allergic to eggs. You may use 2 eggs to cook this bread but eggs must be room temperature (not cold or hot or warm)  and 2 tablespoons more of water may be necessary to get desired consistency of dough.

Gluten Free Italian / Tuscan Potato Soup

gluten free Italian / Tuscan Potato SoupHere’s another soup recipe worth giving a try.  Treat yourself to a taste of Tuscany inside your own home.  Feel the warmth of  a satisfying and hearty potato soup that can be,  just the way you want it : mild, spicy or middle of the road – you are in charge!

This gluten free Tuscan-style potato soup is not only easy to make but, is another favorite in my household. Maybe, it will be a frequently requested one in yours, too. 🙂

Gluten Free Italian / Tuscan Potato Soup

What we will need to have:

  • 1.25  lbs. Italian Sausage (I like  a mix of hot and mild)
  • 5 large russet baking potatoes, sliced lengthwise in half, then again in half  and into 1/4 inch slices
  • 2 medium sized onion, chopped
  • 2 Tbsp. Pancetta or, bacon pieces  ( I usually use whatever left over bacon we have) – you can also omit this *
  • 4 cloves garlic, minced
  • 4 cups kale or 4 cups swiss chard, chopped
  • 1  32 fl. oz Imagine Brand low sodium chicken broth
  • 6 cups  water
  • 1 cup heavy whipping cream
  • salt and freshly ground black pepper to taste (although I don’t usually need any add’l. salt)
What we need to do:
  1. Remove casings from sausage, cook in a saute pan, crumbling it as you go along.
  2. Drain cooked sausages on paper towels,  set aside.
  3. In  a big pot, saute onions in a tbsp. bacon grease or oil of choice, for about 3 – 5 mins. until translucent.
  4. Add in, potatoes, chicken broth, water, garlic, and cook on medium heat until potatoes are done.
  5. Add sausage and bacon, if using.
  6. Taste and see if you need to add salt and pepper.
  7. Simmer for another 10 minutes.
  8. Turn to low heat.
  9. Add kale and cream.
  10. Heat through and serve.
* – For a more authentic Italian feel, use Pancetta instead of regular bacon.  Use a really good olive oil to saute onions in if not using bacon grease, bacon or Pancetta.
– If only using mild sausage, you may add a dash or 2 of red pepper flakes for some heat, if you like.

Marigene’s Gluten Free / Wheat Free Chicken Pot Pie

Gluten Free Wheat Free Chicken Pot PieBefore my son could have potatoes, this was our go to recipe for a no gluten and no potatoes chicken pot pie.

Notice that I only used the crust on top here.  I reasoned then, that we did not really need a soggy bottom crust and that I could definitely use the other half of the recipe for a pie or something.

You see, I was still in the early stages of  learning to cook gluten free, when I came to use this particular pie crust recipe.  I don’t even remember where I got the idea for it, other than I adapted it to be without potatoes and also made it egg free.

Since then, I have developed other pie crust recipes (gluten free, nut free  and egg free) but that is for another day.

If, you are wanting a simple chicken pot pie that is wheat free, eggless  and full of flavor – give this one a try…

Marigene’s Gluten Free / Wheat Free Chicken Pot Pie

What we will need to have:

Prepared Wheat-free/Gluten Free pastry**
1/2 c. sweet onion, chopped
2 ribs of celery chopped (best to use inner ones with leaves)
3 Tbsp.  vegetable oil
1/4 cup  wheat-free/gluten-flour blend*
3 cups  chicken broth
3 cups  chicken, cooked and chopped ( could use leftover roasted chicken or about 3  chicken breasts, boiled)
2 cups  frozen peas
1 cup  frozen corn
1/2 cup  carrots cubed
1 (2 oz.) jar sliced pimento(drained) or 2 tbsp. chopped roasted red bell
1/2 tsp.  thyme
1/4 tsp.  crumbled dried rosemary or 1/2 tsp. fresh rosemary leaves minced
1/2 tsp.  salt
1/4 tsp.  pepper
Milk  for brushing pastry top (optional)

What we’ll need to do:

  1. In a pot cook onion and celery in oil, until crisp tender.
  2. Stir in 1/4 cup GF flour blend* (1 Tbsp. cornstarch + 2 Tbsp. sweet rice flour + 1 Tbsp. tapioca starch) until combined.
  3. Pour in chicken broth and keep stirring until smooth and there are no lumps.
  4. Stir in chicken, carrots, peas, corn, thyme, rosemary, salt, pepper. Add pimiento or roasted bell pepper, if using.   Cook until the whole thing is somewhat thickened.  Turn stove top heat off.
  5. Pre-heat your oven to 400 degrees  Fahrenheit and roll out your pie crust  to fit  your pan.  (I used a  2 quart corning ware baking dish )
  6. Once you have your gluten free pie crust ready, pour filling into your pan.
  7. Cover with  your GF pie crust.  With a knife, cut some slits in the top to vent steam.
  8. Brush top with milk if desired and bake  for 40-60 mins. or until pastry is browned and looks done.

How we make GF (Gluten Free) pastry**—

We’ll need:

1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup cornstarch
1 cup sweet rice flour (essential)
1 rounded tsp. xanthan gum
1/2 tsp. salt
4 Tbsp.  butter
12 Tbsp.  shortening
flaxmeal slurry of 1 Tbsp. flaxmeal + 1/4 c. water microwaved  on high for a min., stirred together, then cooled in refrigerator for 10 min.
4 Tbsp.  iced water
1 Tbsp.  cider vinegar

  1. Sift together first 5 dry ingredients.
  2. Cut in butter and shortening.   (Now, this becomes your ” first mixture”)
  3. Whisk together slurry, iced water and cider vinegar.  Slowly add and stir into first mixture until you can form a ball.
  4. Spoon into well floured board and knead for 3 mins.
  5. Divide in half.  Form into a disk ; wrap in plastic wrap and chill/refrigerate for at least an hour before rolling out.

Molo Dumpling Soup – Chicken, Pork and Shrimp

Molo Dumpling Soup

Wheat Free / Egg Free / Nut Free / Oat Free

Molo soup is more often called Pancit Molo in the Philippines.  The soup is said to have originated from the town of Molo, Iloilo.  The town itself, has a colorful history, and thought to be a trade center and educational hub.  In the day, it was called “Athens of the Philippines”.

It is  also  thought that  the town of Molo apparently got its moniker when the chinese mispronounced the word Moro as “Molo” when Moro pirates invaded the town.  I personally do not know the truth of this but the soup certainly brings to mind the chinese influence on Filipino cooking.

Unlike chinese dumplings, which are steamed,  the dumplings in the Molo soup are cooked in the meat broth.  It is also cooked according to the preference of whoever cooks it, with shrimp or without, with sesame oil or not, etcetera, etc.

Although, most Molo soup version calls for the meatball to be wrapped in the Molo dumpling or wonton wrapper before being dropped into the boiling broth, I found that it was easier for our gluten free and egg free version, to just cut the dumplings/wrappers in strips.  Believe me, it  does not affect the complex yet delicate and delicious flavor of the soup.

I encourage you to give this soup a try.  You may just love it!

Molo Dumpling Soup – Chicken, Pork and Shrimp

What we will need to have:

1 lb. ground pork
2 lbs. fresh shrimp, peeled and deveined  (chop a third of it for the meat ball, reserve the rest for the main soup, keeping it cold in the fridge)
3 pcs. boneless, skinless chicken breasts
1 medium sized onion  (mince a fourth for the meatball, coarsely chop the rest and set aside)
1/2 cup green onions, chopped plus 2 Tbsp. more for the meat ball
1 tsp. fresh ginger, grated ( I actually use a microplane /zester )
1 Tbsp. soy sauce (Glutenfree)
1 tsp. fish sauce
1 Tbsp. Tapioca starch
1 Tbsp. Cornstarch
1/4 tsp. baking powder
1 recipe flaxgel (1Tbsp. Flaxmeal stirred into 1/4 cup hot water- always cool a bit b4 using)
Dumpling strips (see recipe below *) – should be made at least a day ahead and kept in the fridge
12 cups water plus more if not using annatto juice
1 tsp. sea salt
1/2 cup  strained Annatto juice ( 1/4 cup annatto seeds soaked in 1/2 cup hot water) * optional – this gives the soup a hint of orange color and a slight sweet, yet peppery taste
salt and freshly ground black pepper to taste

What we need to do:

  1. Make the pork and shrimp meatballs. In a medium sized bowl place pork, chopped shrimp, minced onion, the 2 tbsp. chopped green onions, grated ginger, soy sauce, fish sauce,tapioca, cornstarch, baking powder and flaxgel. Combine into a cohesive mix. Using an ordinary teaspoon, measure out balls and put them in a fridge friendly container. Cover and let sit in the fridge while you cook the chicken and make the broth.
  2. In a  big soup pot, pour in the needed amount of water and sea salt. Add the chicken and bring to a boil over medium high heat. Turn heat to a simmer and continue  cooking until chicken is tender. Scoop out the chicken, shred and set in a bowl and put inside the refrigerator while you filter out your broth and prepare your dumplings. (see also dumpling recipe)
  3. Rid your broth of all the scum and other undesirables using a strainer. You may strain the broth into a a big heat proof bowl, so you can clean your soup pot,  if you do not have another pot big enough to hold the entire soup mix.
  4. Put all of the broth back into your pot and bring to a rolling boil over medium high heat.
  5. Take your meatballs and drop them one by one into the pot. Turn heat down to medium keeping it on a slow  boil.
  6. Add in shredded chicken, annatto juice ( if using), dumpling strips and cook for 12 minutes.
  7. Add the rest of the green onions and the remaining shrimp  and cook for another 2-3 minutes.
  8. Taste and season with freshly ground black pepper and more salt, according to how you like it.

*Gluten free and Egg free Dumpling Recipe:

1 cup White Rice Flour (superfine)
1/2 cup Cornstarch
1/2 cup Arrowroot Starch
1/4 cup White, Sweet Potato Starch
1/4 cup White Rice Starch (farine de riz)
1/4 cup Garbanzo Bean Flour
1/4 cup Tapioca Starch
1/4 cup Sweet Rice Flour (e.g. Mochiko or Ener-G Brand)
2 Tbsp. Amaranth or Millet Flour
1 Tbsp. White granulated sugar
1 Tbsp. Xanthan gum
1 Tbsp. Baking Powder
1 tsp. sea salt
3 Tbsp. Shortening
1 tsp. cider vinegar
1 cup warm water
1/2 cup milk of choice ( rice milk, soymilk or cow’s milk)

How we make it:

  1. In a medium sized bowl mix the first 13 ingredients together until well combined. This is your flour mix.
  2. Using a fork or one’s fingers, incorporate the shortening into your flour mix.
  3. Add milk, water and vinegar and form into a soft dough ball.
  4. Divide dough in half. Working with one half  dough at a time, roll it out to pie crust thickness and cut into strips about 1/2 inch wide and close to 2 inches long.
  5. Place the dumpling strips inside a fridge friendly vessel and repeat process on remaining half of dough.
  6. Place a damp piece of paper towel on top of the strips, cover and refrigerate until needed. I have made my dumpling strips 4 days in advance and kept them without drying out in the fridge this way.


– If not allergic to wheat or  not on a gluten free diet, can use store bought wonton wrappers for dumplings –  you can wrap the meat balls in them or like the GF dumpling, just cut them in strips

– If using store bought wonton wrappers, you may have to adjust cooking time for dumplings as they do tend to disintegrate in the boiling broth.

– If not allergic to eggs, omit baking powder and flaxgel and use 1 large egg as binder for the meat ball.

– When rolling out gluten free dumpling,  it is helpful to liberally dust parchment or wax paper lined work surface with sweet rice flour – makes it easier to work with.