Gluten Free Buffalo Chicken Wings

I think I start off every post talking about how I’ve been away so long and how sorry I am about that! Well, not this time. I’ve been away, but no apologies this time. Sorry.

Darn … I just did it again didn’t I?

This past month has been a whirlwind for me. I’ve been busy doing all sorts of things around the house and with the kids’ classrooms. We were even able to fit in a day of downhill skiing with the family. I wasn’t sure how the kids would fair, but as it turns out they are now better skiers than I am! It’s so fun to watch kids learn something new. They just catch on so quick and seriously, they aren’t afraid of anything! I must admit that I was pretty nervous getting to the top of the bunny hill … thinking about how I was going to have to ski my way down. In my defence though, it has been over 15 years since  I was skiing. Of course, I didn’t want to show the kids my deep, burning fear, so I grinned and skied down that hill! Guess what? I made it! It was my own little victory! That day was one of the best days I’ve had with my little family in recent memory. Maybe it was because I was just like a kid myself on the hill, giddy and laughing with hubby and the kids. And, it was a worry free day in regards to feeding the family.  As I get older, I realize that I am much more like my own Mom than I ever thought possible (this isn’t a bad thing!). When it comes to food, I am just like her, I always pack enough food for a small army, because well, it’s always better to have more, much more … than not enough! Anyway, we had plenty of food for lunch, snacks and probably even enough for dinner! The best part about it was that I didn’t have to worry about what would be available for us to eat. Actually, probably the only thing that we would have been able to eat being gluten, dairy and soy free would have been a bag of plain chips. Yeah, not the best option. Instead we feasted on sandwiches, vegetables and hummus, pepperoni sticks, crackers and of course cookies and juice. I was so relieved that I was prepared and if I hadn’t been I don’t know if I would have been able to enjoy the day as much as I did. My number one tip for people with allergies is to always be prepared … especially if you have kids! I’ve been in that situation before where I’m not prepared and I hate that feeling of scrambling around to make something work. Often times it ends up in an epic fail. And then, of course, no one is happy, especially not me. So, over the years I’ve learned that being prepared is key to being successful. I won’t say I’m always prepared, but more often than not I am. And, at the end of the day, I am happy and so is everyone else.

Speaking of being prepared, this recipe takes a bit of prep work, but it is oh so worth it! There aren’t many options for seasoned chicken wings when you are gluten, dairy and soy free. There are a few, but most are boring and lacklustre. What I love about this recipe is that you can adapt this to your personal preference and taste. I personally love spice. I love to wash these down with a gluten free beer, but hey, that’s just me! I’ve adapted this recipe from Nancy Kohler at The Sensitive Pantry. I make these quite often. Sometimes I make them for a date night with hubby or I make them alongside a couple of side dishes for dinner with the kids. The kids love these chicken wings without the buffalo sauce, and they are good, but I prefer the buffalo sauce with them. Try them for your next date night or serve them with a couple of side dishes, like potato wedges and a salad and you won’t regret it! Find me on Facebook, Twitter or leave me a message below! And, oh yes, enjoy these little gems!

Buffalo Chicken Wings

1.5 kg chicken wings (about 3 lbs)

1/2 cup Jenny’s All Purpose Gluten Free Flour*

1/4 cup corn meal

1/2 tsp paprika

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp pepper

canola oil for drizzling

Preheat your oven to 400 F.

Mix dry ingredients and place into a large ziplock bag. Shake your chicken pieces in your dry mixture and place on a baking sheet lined with parchment paper. Drizzle each piece of chicken with a small amount of canola oil. This will help your chicken have a nice crispy outside. If you have any leftover dry mix you can sprinkle over each piece of chicken.

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(Here are the chicken wings ready for the oven!)

Bake at 400 F for about 20 minutes. While your wings are cooking, prepare the Buffalo Sauce.

Buffalo Sauce

3 tbsp canola oil

1/4 cup Franks Red Hot Original Hot Sauce

2 tsp chili powder

1/2 – 1 tsp cayenne pepper (vary based on personal heat preference)

1 1/2 tsp brown sugar

1/8 tsp garlic powder

1/4 tsp paprika

1/4 tsp cumin

1/2 tsp salt

Combine the ingredients in a small mixing bowl, whisking until all ingredients have been well incorporated.

After your wings have cooked for 20 minutes, turn them and cook another 10-15 minutes. Your wings should appear fairly crispy now.

After 10-15 minutes, brush each wing with your Buffalo Sauce, making sure that you get both sides and that each wing is coated in sauce. Return to the hot oven and cook another 10 minutes. Coat each wing during this 10 minutes if you think they need another bit of sauce. I usually use all the sauce up during this process.

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Remove from oven and enjoy! And, don’t forget to wash them down with the beverage of your choice!

Love,

Jenny

*Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

 

 

Gluten Free Buffalo Chicken Wings
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Main Dish
Ingredients
  • 1.5 kg chicken wings (about 3 lbs)
  • ½ cup Jenny's All Purpose Gluten Free Flour*
  • ¼ cup corn meal
  • ½ tsp paprika
  • ½ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • canola oil for drizzling
  • Buffalo Sauce
  • 3 tbsp canola oil
  • ¼ cup Franks Red Hot Original Hot Sauce
  • 2 tsp chili powder
  • ½ - 1 tsp cayenne pepper (vary based on personal heat preference)
  • 1½ tsp brown sugar
  • ⅛ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp cumin
  • ½ tsp salt
Instructions
  1. Preheat your oven to 400 F.
  2. Mix dry ingredients and place into a large Ziplock bag. Shake your chicken pieces in your dry mixture and place on a baking sheet lined with parchment paper. Drizzle each piece of chicken with a small amount of canola oil. This will help your chicken have a nice crispy outside. If you have any leftover dry mix you can sprinkle over each piece of chicken.
  3. Bake at 400 F for about 15 - 20 minutes. While your wings are cooking, prepare the Buffalo Sauce.
  4. To make the Buffalo sauce, combine the ingredients in a small mixing bowl, whisking until all ingredients have been well incorporated.
  5. After your wings have cooked for 15 - 20 minutes, turn them and cook another 10-15 minutes. Your wings should appear fairly crispy now.
  6. After 10-15 minutes, brush each wing with your Buffalo Sauce, making sure that you get both sides and that each wing is coated in sauce. Return to the hot oven and cook another 10 minutes. Coat each wing during this 10 minutes if you think they need another bit of sauce. I usually use all the sauce up during this process.
  7. Remove from your oven and enjoy.

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Grandma’s Gluten Free Turkey Stuffing

Christmas is just around the corner. Literally. I can’t believe it. I’ve been running around the last couple of days like crazy trying to get my last minute stuff done. I don’t know why, but this year I’ve been behind since the beginning of December. Perhaps it’s hubby’s fault. Yeah, it’s his fault! (I’m just kidding honey!) He’s been away for work and back and now he’s away again. This whole thing of him being gone for a 4 or 5 days at a time is a little difficult to manage at times. But, I’m doing my best. And, it seems around Christmas time there is just extra stuff to do. Like holiday shopping and wrapping. Not to mention, kids’ Christmas concerts, parties and gatherings. Oh yeah, and let us not forget, decorating, cleaning house and oh yeah, baking?!?! I always ask myself why do I put so much pressure on myself to get everything done? Seriously, who’s going to know if I don’t? Just me. Right? Just me. Why is it that women just want things perfect for large holiday gatherings? Seriously, why do we always put so much pressure on ourselves? I know that every woman around me is the same. Always wanting things to be perfect, but in reality, who’s gonna know the difference? I know that I just want my little family to be together for the holidays, not to have a perfectly decorated house, a meal made to perfection or anything else. I just want to be together. So, whatever gets done, gets done I guess and whatever doesn’t, well, that’s okay too. I will be hosting Christmas dinner this year and I know that even though the days leading up to Christmas are super busy, I will make a point to carve out some time to spend with my family.

With all that being said, here’s one recipe that I will be sure to include on my Christmas dinner menu. Stuffing. What’s better than turkey? How about the stuffing inside of the turkey? For me, turkey stuffing is my favourite part of any turkey. I hate to admit this, but I could probably sit down and just eat a plate of stuffing. Okay, gross … I know, right? But for me, a turkey without stuffing is just plain wrong. I’ve only cooked a turkey without stuffing once in my life and it’s something that I vowed I would never do again. It was just plain, plain. I swear the turkey meat was even flavourless without it. Being gluten free can be a challenge over the holidays, but it doesn’t have to be. You don’t have to give up any of the good stuff over the holidays, you just have to maybe put a little more thought and effort into preparing some of your favourite dishes. For us, converting this turkey stuffing to gluten free, dairy free and soy free was an absolute must. There wasn’t an option. This recipe comes from my Mom. Like I’ve said in previous posts, my Mom was an amazing cook growing up. In fact, she still is. Anytime I get invited over to her house for dinner, I always accept. No questions asked. My kiddies love Grandma’s cooking as well. I have seen her make this recipe countless times growing up and even to this day, she still gets out this old tattered piece of paper to make it. Of course, now that she’s gluten free as well, there have been a few substitutions. But, that same delicious, moist stuffing remains unchanged. It is the best part of any turkey meal. Add this to your holiday menu and let me know how it turned out for you!

Grandma’s Gluten Free Turkey Stuffing 

2 cups potato, cooked, mashed and cooled ( I like to cook my potatoes the night before and store them in the fridge until ready to use)

1 cup gluten free bread crumbs (I use my Glorious Gluten Free Bread and lightly toast them in the oven)

1/4 cup  bacon, cut into small pieces (ensure whatever brand you use, it’s gluten free)

2 tsp chopped yellow onion

1/4 cup Earth Balance Soy Free Spread

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground sage

1 egg

1 lb ground turkey (or ground beef)

Combine all ingredients in a medium bowl. Once your ingredients are well mixed in your bowl you can begin stuffing your turkey. Ensure you close up your turkey well so the stuffing stays inside your turkey while cooking. Cook your turkey according to package directions on your turkey. Baste your turkey while it’s roasting to ensure that the stuffing remains moist inside the cavity. Serve and enjoy with your holiday meal!

Love,

Jenny

Grandma's Gluten Free Turkey Stuffing
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Ingredients
  • 2 cups potato, cooked, mashed and cooled ( I like to cook my potatoes the night before and store them in the fridge until ready to use)
  • 1 cup gluten free bread crumbs (I use my Glorious Gluten Free Bread and lightly toast them in the oven)
  • ¼ cup bacon, cut into small pieces (ensure whatever brand you use, it's gluten free)
  • 2 tsp chopped yellow onion
  • ¼ cup Earth Balance Soy Free Spread
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp ground sage
  • 1 egg
  • 1 lb ground turkey (or ground beef)
Instructions
  1. Combine all ingredients in a medium bowl. Once your ingredients are well mixed in your bowl you can begin stuffing your turkey. Ensure you close up your turkey well so the stuffing stays inside your turkey while cooking. Cook your turkey according to package directions on your turkey. Baste your turkey while it's roasting to ensure that the stuffing remains moist inside the cavity. Serve and enjoy with your holiday meal!

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Jenny’s Gluten Free Chicken Nuggets

Ok so Christmas is coming … isn’t it? This month I’ve been busy with a lot of different things. I’ve been playing around in the kitchen and trying new recipes out. My kids love it when I do that. They are the best taste testers because they are always honest with me. I know that if they don’t keep asking for more, I have to change things up and make it better. So, in a way they are my best critics. And really, they are the reason that I do what I do. I can see how how gluten, dairy and soy affect them and it breaks my heart to see it. We don’t have anaphylactic allergies to any foods. And, some people would say that if your throat doesn’t close or you don’t get huge hives, you’re not really allergic to something. I beg to differ. When the boy has gluten or dairy he is completely different. Not to mention all the physical issues he has. Firstly, he has terrible stomach problems. Diarrhea and cramping are often severe in him and seeing him in pain is not an option. And, lets not forget about the runny nose, chronic cough and ear aches. Yeah, all that from a little milk or gluten. And, don’t even get me started on how it affects his personality. He is completely different. Completely. It’s hard to explain it, but he becomes very irrational, emotional, aggressive and obsessive at times. I was trying to introduce a new food to him a couple of weeks ago and I was quickly reminded of what he was like 4 years ago. So, first the stomach issues started and the behavioural quickly followed. It was an interesting 3 days of school that week. First his teacher approached me about his inappropriate behaviour during a school assembly. Yeah, I know what you’re thinking … he’s 6 Jenny, what 6 year old doesn’t misbehave every once in a while? Yeah, okay, I’ll give him that one. But then two other times I found him crying for me to stay at school with him when he has never done that, even in Kindergarten. He was also very aggressive towards the girl and defiant at home.  And, after 3 days he was completely back to normal. It was a reminder to me of what life would be like now if I hadn’t taken gluten, dairy or soy out of their diets. Life would be different. Very different. Not to mention, how would I feel had I not taken gluten, dairy and soy from my own diet? I would be at my wits end. I know that where I am in my life now would not be possible without being gluten, dairy and soy free. As an adult, joining my kids on this journey has been incredible. I have seen so many positives in myself that I know I can never go back. I don’t think that I ever really understood what it was like to wake up each morning and feel good. I woke up most mornings pre-gluten free …. angry. Tired. Exhausted. And, now that I am out of that, I know what I should feel like every day. I feel energized. In control. Happy. Incredibly happy. I have taken control of my life. And, whether it’s Celiac disease or gluten sensitivity or intolerance, it doesn’t really matter in the long run to us. For right now, I know that gluten, dairy and soy aren’t good for us. Call it whatever you like, allergy or intolerance, either way it’s not something we can have. Period.

So this week’s recipe is fun. My kids love this recipe. And, striving to have fun, affordable, delicious recipes just like any other family is important. There aren’t a lot of options when it comes to gluten free, dairy free and soy free chicken nuggets. These are delicious. And, easy to prepare. The kids love them because, well, they’re awesome, and what kid doesn’t love food they can eat with their fingers! I still remember being pre-gluten free and eating those not-so-good-for-you chicken nuggets from a drive thru … you know which ones I’m talking about, right? Well, this recipe for chicken nuggets is much better than those not-so-good-for-you chicken nuggets … you know exactly what they are made of and they’re baked not deep fried. What’s not to like or um, love? So, make these and decide for yourself! And, let me know your thoughts! Find me on Twitter, Facebook or post your comment below!

Jenny’s Gluten Free Chicken Nuggets

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Defrost 6 medium chicken breasts and set aside.

Combine the following in a large Ziplock bag:

2/3 cup corn meal

1/3 cup Jenny’s All Purpose Flour*

1/2 tsp paprika

1/8 tsp cumin

1/8 tsp celery salt

1/8 tsp onion powder

1/2 tsp mustard powder

1/4 tsp pepper

1/4 tsp cayenne pepper (optional)

1 dash roasted garlic granules

Cut chicken breasts into 1 – 1 1/2″ cubes. Shake them in the flour/spice mixture until well coated. Place on a parchment paper lined baking sheet. Drizzle each piece with canola oil. Then sprinkle each piece with the leftover flour/spice mixture.

DSC_1762

(Okay, I know they don’t look pretty, but trust me they’ll taste amazing! Besides, what raw chicken looks pretty? Just saying!)

Cook at 450 F for about 22 – 24 minutes, turning halfway through cooking time. Remove from oven and serve with your favourite dipping sauce, just be sure it’s gluten free!

DSC_1765

Enjoy! Whether you have kids or are a kid at heart, you’ll be impressed with these simple, yet delicious chicken nuggets.

Love,

Jenny

PS If you prefer to have a a less “zippy” chicken nugget, leave out the cayenne pepper … or just reduce it. For us, this recipe was perfect, not to spicy, but if you have picky eaters in your home, you might want to adjust it!

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

Jenny's Gluten Free Chicken Nuggets
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Cuisine: Main Dish
Ingredients
  • ⅔ cup corn meal
  • ⅓ cup Jenny's All Purpose Flour*
  • ½ tsp paprika
  • ⅛ tsp cumin
  • ⅛ tsp celery salt
  • ⅛ tsp onion powder
  • ½ tsp mustard powder
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper (optional)
  • 1 dash roasted garlic granules
  • Canola oil
Instructions
  1. Combine all dry ingredients in a large Ziplock bag.
  2. Cut chicken breasts into 1 - 1½" cubes. Shake them in the flour/spice mixture until well coated. Place on a parchment paper lined baking sheet. Drizzle each piece with canola oil. Then sprinkle each piece with the leftover flour/spice mixture.
  3. Cook at 450 F for about 22 - 24 minutes, turning halfway through cooking time. Remove from oven and serve with your favourite dipping sauce, just be sure it's gluten free!

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Jenny’s Gluten Free Shake and Bake Chicken

So last week was a whirlwind. Seriously, I had something going on each day. The girl turned 4 last Tuesday. We had a celebration for her later in the week when hubby was able to be home. She was super excited for her birthday this year. I’ve always heard people say “I’ve got a 4 year old going on 14.” I always thought to myself what does that really mean? Now I understand. Completely. She has definitely come into her own this last year and has her own personality. Sometimes she has the most interesting personality … and that’s how I now understand what all those other parents were saying! Little girls can be so dramatic at times. But, dramatic or not, the party was a success. She was able to pick her favourite meal for dinner. Well, actually, not quite. When I first asked her what she wanted for dinner her reply was lobsters! Yeah, feeding everyone lobsters was not an option! So, the second most favourite meal she could come up with was tacos.  She got her wish and it was a success. Along with the birthday party and cake, I made one dozen gluten free, dairy free, soy free cupcakes for the girl’s preschool class, two dozen gluten free, dairy free, soy free mini cupcakes for the boy’s Grade 1 class and oh yeah, it was Halloween in there too! Halloween was a complete success. The boy dressed up as a triceratops (thank you Grandma for the awesome costume!) and the girl went as Cinderella. They Trick or Treated their hearts out and had no problems setting their Halloween bags outside for the Switch Witch before they went to bed. By the time the weekend came this Momma was seriously worn out! But, it was totally worth it. Both the boy and the girl were so excited to be able to bring something that they could have to share with their friends. Seeing the smiles on their faces while they were trucking into their classrooms was so worth it. As an adult, I know what it’s like to feel left out and it’s not fun. Like I’ve said 1000 times before, I never want my kids to feel different. So, I’m committed to doing everything and anything to make that happen.

This week has been somewhat quieter. I haven’t had to bake cupcakes or cakes … yet. The recipe I’m sharing with you this week is absolutely great. Hubby used to love Shake N Bake. Well, actually so did I! But, that was long ago, prior to going gluten free. For me, the best part about Shake N Bake chicken was the crispy outer coating. This recipe is quick and easy to prepare and is so delicious! Even hubby says it’s pretty close to the real deal. I like to think it’s even better … I don’t have to worry about being sick afterwords! I peel off the skin from my chicken pieces for all my other recipes, but for this one I leave it on. It will create a nice crispy outside. My kids and hubby love this recipe. The boy, like his Dad can’t get enough of it and I barely have any leftovers when I make this. Give this recipe a whirl and let me know what you think! Find me on Facebook, Twitter or post your comments below!

Jenny’s Gluten Free Shake and Bake Chicken

Combine the following in a large Ziploc bag:

1/4 cup corn meal

1 cup Jenny’s All Purpose Gluten Free Flour*

1/2 tsp paprika

1/2 tsp chilli powder

1/4 tsp salt

1/2 tsp pepper

Place chicken pieces in your Ziploc bag and shake to coat each piece. Place on a parchment paper lined baking sheet. Drizzle each piece of chicken with canola oil or olive oil.

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Bake at 375 F until chicken is cooked thoroughly or the internal temperature reaches  at least 165 F. (Cooking time will vary depending on what type of chicken you use). I always err on the side of caution when it comes to chicken and make sure its well done. I like it when it just falls off the bone ….

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And there you have it! Serve with your favourite side dish and don’t forget to make extra if you have hungry little munchkins like I do!

Love,

Jenny

Gluten Free Shake and Bake Chicken
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Main
Ingredients
  • ¼ cup corn meal
  • 1 cup Jenny's All Purpose Gluten Free Flour*
  • ½ tsp paprika
  • ½ tsp chilli powder
  • ¼ tsp salt
  • ½ tsp pepper
Instructions
  1. Combine all the ingredients in a large Ziploc bag.
  2. Place chicken pieces in your Ziploc bag and shake to coat each piece. Place
  3. on a parchment paper lined baking sheet.
  4. Drizzle each piece of chicken with canola oil or olive oil.
  5. Bake at 375 F until chicken is cooked thoroughly or the internal temperature reaches at least 165 F. (Cooking time will vary depending on what type of chicken you use). I always err on the side of caution when it comes to chicken and make sure its well done. I like it when it just falls off the bone ....

Jenny’s All Purpose Gluten Free Flour

1 cup brown rice flour

1 cup tapioca starch

1/2 cup sorghum flour

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Jenny’s GF Five Bean Salad

So, the second week of back to school is about to begin. The boy loved his first few days of grade 1. But, what’s not to like? He loves to learn new things and really, I hate to admit it, but being at home with Mommy all the time is just plain boring. I am looking forward to this school year for several reasons. The first is that I really want to see how he does with his new hearing aid. He’s had it since July and both hubby and I have noticed a huge difference in his hearing. I think the most amazing part is that he seems to have come out of his shell. I find him to be much more engaged in conversations and instead of just having that glazed look in his eyes because he can’t hear what you’re saying to him, he’s actually having a conversation. It’ll be exciting to watch him play with his classmates this coming school year. It’s funny that I should mention his hearing aid and how well it’s working … over this past weekend his hearing aid actually stopped working and I never realized just how much it actually helps him. I can’t wait to get it fixed so he can hear again!

This week will also be a big week for the girl. It’s her first day of preschool this week. I’m not anticipating any issues with her going to preschool. She’s pretty easy going and relaxed. I’m sure that she’ll tell me to get out of the classroom after dropping her off. Honestly, the biggest adjustment will be for me. Seriously, two mornings twice a week all to myself? Whatever shall I do? Hubby is still away with his work for three more weeks, so I am sure that finding something to do while the girl is in school won’t be that hard! I’ll just take my pick on what needs to be done.

This week was also big for the boy. He turned 6 this past week. I can’t believe that I have a 6 year old now. Are there any other parents out there that seem to have that OMG … I am getting old moment? When you look at your kid and realize that they just keep getting bigger whether or not you want them to! In the last two weeks, I’ve had several of those moments looking at the boy. If only I could find a way to just say the same age and let them grow. Maybe one day I shall hold that secret in my hands! So, since we had a birthday on our hands, we had a big birthday party to celebrate. That’s one thing about my family that I love. Birthdays are special days. Growing up, it was always important to celebrate birthdays and that is something that hubby and I find important with our own children as well. Each year on their birthdays, we celebrate them with our extended family. There’s always a lot of fun, laughs and well, food. Here’s a recipe that is an absolute favourite of mine. Not only is it delicious, it’s super, easy to make. Shhhh … don’t tell anyone I told you that! I love this recipe because if I’m having a lot of people over for a big meal (like a birthday party) or BBQ, I need something that I can prepare the night before and forget about. This is perfect for that! And, to top it all off, it’s quick to make! Seriously, what’s not to like? There are several versions of this recipe floating around out there, but I like mine because it has so many different beans in it. At your next big gathering, or if you just want to wow your family one night for dinner, make this as your side dish. Tell me what you like about this dish. You can find me on Facebook, Twitter or post a comment below!

Jenny’s GF Five Bean Salad

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In a large mixing bowl combine:

1 – 14 oz can green beans, drained and rinsed

1 – 14 oz can wax beans, drained and rinsed

1 – 19 oz can red kidney beans, drained and rinsed

1 – 19 oz can chickpeas (garbanzo bean), drained and rinsed

1 – 19 oz can black beans, drained and rinsed

1/2 medium red onion, diced (or about 1 cup)

In a small bowl combine:

2/3 cup gluten free white vinegar

1/2 cup white sugar

1/2 tsp salt

1/2 tsp pepper

1/3 cup canola oil

1/4 tsp celery seed

Mix well until the sugar has dissolved. Pour the liquid over the beans in the large bowl. Toss well. Store overnight in your fridge. Toss the salad before serving and enjoy!

Love,

Jenny

Jenny's GF Five Bean Salad
 
Prep time
Cook time
Total time
 
Jenny Beaulieu:
Recipe type: Main
Ingredients
  • 1 - 14 oz can green beans, drained and rinsed
  • 1 - 14 oz can wax beans, drained and rinsed
  • 1 - 19 oz can red kidney beans, drained and rinsed
  • 1 - 19 oz can chickpeas (garbanzo bean), drained and rinsed
  • 1 - 19 oz can black beans, drained and rinsed
  • ½ medium red onion, diced (or about 1 cup)
  • ⅔ cup gluten free white vinegar
  • ½ cup white sugar
  • ½ tsp salt
  • ½ tsp pepper
  • ⅓ cup canola oil
  • ¼ tsp celery seed
Instructions
  1. In a large mixing bowl combine the green beans, wax bean, red kidney beans, chickpeas, black beans, and onions. Set aside.
  2. In a small mixing bowl combine the vinegar, white sugar, salt, pepper, canola oil and celery seed.
  3. Mix until the sugar has dissolved. Pour the liquid over the beans in the large bowl. Toss well. Store overnight in your fridge. Toss the salad before serving and enjoy!

 

 

 

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