Chicken-in-a-Biscuit

Chicken and Vegetable Filling
1 tablespoon oil of choice
1 medium onion, diced
1 medium carrot, diced
2 stalks peeled celery, diced
2 teaspoons freeze-dried garlic or 2 teaspoons fresh minced garlic
sea salt and freshly ground black pepper to taste
1-1/2 pounds fresh poultry or pork, cut to large uniform size
1 cup frozen or fresh sweet green peas
1/4 cup cornstarch, or starch of choice
3 cups chicken stock, stock of choice, or milk of choice, or water

1. Place a large heavy bottom pan over medium-high heat. Once warmed, add oil and chopped onion, carrot, celery, garlic and spices, to taste. Saute 5 minutes.
2. Add fresh meat and 2 cups chicken stock; bring to a boil then drop to a simmer and cook until meat is just cooked throughout. 
3. Remove meat from pan and chop into smaller chunks. Return meat to pan.
4. Place starch of choice in a small dish, add about 1 cup warm pan sauce, stirring to dissolve starch completely. Pour roux into pan with chicken and vegetables. Drop heat to a simmer and cook for 20 minutes, stirring occasionally - stir in remaining stock, slowly, so a somewhat thicker sauce is maintained.
5. Once veggies are tender soft, remove pan from heat; stir in the rinsed and drained sweet green peas then move on to making the biscuits and assembling the dish.

Biscuit Bottom and Top
1-1/2 cups brown rice flour
1-1/2 cups millet flour
1 cup cornstarch, or tapioca starch, or potato starch (or a mixture of these)
4 teaspoons xanthan gum
2 tablespoons baking powder
6 tablespoons very cold Earth Balance, or soy-free buttery spread of choice, or 1/2 cup organic unsalted butter
2/3 cups warm chicken stock

1. In airtight container combine brown rice flour, millet flour, cornstarch, xanthan gum, and baking powder; place on lid and shake vigorously to combine.
2. Add dry mix to large bowl, add very cold fat of choice and cut into dry mix using two knives, or better yet, a pastry cutter. Process into pea-sized powdery bits.
3. Add warmed chicken stick and stir with spoon just to form airy dough.
4. Using a large spoon, pour out have the biscuit mix into a well-greased 9" baking pan. Spoon loosely to cover bottom of pan.
5. Add chicken and vegetable filling in an even layer.
6. Using large spoon, loosely scoop biscuits over top of filling, making at least 6 distinct biscuits.
7. Place uncovered, in the center of a 425 degree F oven and bake for 40 minutes. Remove to rack to cool in pan 5 minutes. Serve immediately.

Ryeless Rye Bread

Welcome back wonderful rye! I sure missed having this style of bread around for Reuben or Rachel sandwiches! Enjoy!!!!

3/4 cup brown rice flour, white rice flour, sorghum flour, or millet flour
3/4 cup millet flour, or sorghum flour, or amaranth flour
1/2 cup potato starch
1/2 cup tapioca starch
3 tablespoons organic light brown cane sugar
2 tablespoons unsweetened organic cocoa powder
1 tablespoon active dry yeast
2 teaspoons caraway seeds
2 teaspoons xanthan gum
1-1/4 teaspoons sea salt
1 teaspoon egg replacer powder
1 teaspoon finely grated orange peel or zest
1 teaspoon dried minced onion
1/2 teaspoon fresh dill or 1 teaspoon dried dill
1-1/4 cups 115 degree F water
1/4 cup pure olive oil
1/2 teaspoon apple cider vinegar

1. Place baking rack into third position; preheat oven to 350 degrees F; heavily grease 2-pound loaf pan with palm shortening; set aside. 
2. In airtight container combine brown rice flour, millet flour, potato starch, tapioca starch, light brown sugar, cocoa powder, yeast, caraway seed, xanthan gum, sea salt, egg replacer, orange peel, minced onion, and dill; place on lid; shake vigorously to combine and to introduce air; set aside. 
3. Heat water to 115°F; stir in olive oil and apple cider vinegar. 
4. In large mixing bowl, combine dry mixture with wet ingredients; beat with electric mixer set on high for 2 minutes. 
5. Place batter into greased loaf pan; place pan on top of preheating oven to rise 15 minutes. 
6. Gently brush top of loaf generously with olive oil.
7. Place loaf into preheated oven on third rack; bake 55 minutes. 
8. Remove from oven; turn bread out of pan onto wire cooling rack. 

Cool completely; wrap tightly in plastic; store at room temperature up to 3 days.
Servings: one standard 2-pound loaf
Preheat: 350 degrees F
Prep: 15 minutes; rise time 15 minutes
Cook Time: 55 minutes

Variations

To use liquid sweetener: omit granulated sweetener; add 2 tablespoons liquid sweetener, such as agave nectar or honey, to wet ingredients.
To use eggs: omit egg replacer powder; beat 2 eggs then incorporate during step 4.

To omit yeast: omit active dry yeast; to dry ingredients add 1-3/4 teaspoons baking soda, 3-1/2 teaspoons cream of tartar, and an additional 1 teaspoon of sea salt; proceed with recipe as stated.

Dinner Rolls
Using palm shortening heavily grease a 12-well muffin tin; add 3 - 4 tablespoons batter to each well; place in warm area to rise 20 minutes; brush gently with olive oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or until well browned; remove from oven to wire rack; cool then serve.


Bread Rolls
Coat parchment paper with brown rice flour; place 1/4 batter onto paper; roll gently to coat in flour until you can gingerly handle batter; form into patties; place each onto parchment lined baking sheet; continue until all dough is formed into patties; set in warm place to rise 20 minutes; using a very sharp knife gently mark an "X" into top of each roll; coat with oil; place in preheated 350 degree F oven; bake 25 - 30 minutes, or until well browned; remove from oven to wire rack; cool then serve.