The nice people at the California Rice Oil Co. recently introduced themselves to us and suggested we host a contest. Why not? Sounds like fun! First, we had to check out their oil to make sure of its quality and taste. The healthy statistics are quite impressive and its taste is very neutral.
I decided to try it in Poppyseed Salad Dressing. The recipe, among others, is listed on their site. I substituted the 1/2 cup sugar with 1/4 cup honey. There’s no need to put sugar on your greens, eh?
The pasta salad I made was a creation of the Old Mother Hubbard’s sort – a montage of whatever malleable ingredients I had to work with.
1 package of Tinkyada pasta shells -cook according to package directions.
2 cans of tuna (chicken would work just as well)
1 can of black olives
Fresh chopped basil
1 clove chopped garlic
Top with the poppyseed dressing.
I must say it was delicious! I’ve been using the leftover poppyseed dressing on green salads for the last week and I absolutely love it.
So, here’s the deal. Our message board’s one token recipe is very lonely and would like some company. So, post to our message board your most fabulous gluten-free recipe of any sort starting today July 4th until August 5th*. We’ll then draw one winner from the accumulation of recipe contributors, to receive a bottle of California Rice Oil. C’mon, show us what you’ve got!
*Contest officially closes on August 5th at 11:59 p.m. EST.
> Contest officially closes at 11:59 p.m. on August 5th
Which time zone?
This is great oil! I use it all the time and like it better than canola or grapeseed oil.
Dear chicks and the other New Yorkers on this site,
Hampton Chutney Co lists their dosas as being sourdough on their website. No mention whatsoever of lentil flour…do you have any information on this? i will be in New York shortly and i am craving a dosa but now i am skeptical. Please help!
thanks much.
Sezin,
Here is a copy of the description from their site:
DOSA – Light, crispy, sour-dough crepe made from rice.
UTTAPA – Same rice batter as dosa in pancake form
It’s been a while, but when Kim and I were there we interviewed them at length and Kim even stepped into the small kitchen for a demonstration. Most recipes online for dosas contain both rice flour and lentil flour. Sourdough starter in this case doesn’t refer to the traditional wheat bread- it is either a yeast or bacteria (like in yogurt) mixture that allows the chosen flours/ingredients to ferment and creates the sour taste.
It doesn’t seem that in indian dosas they use a starter, but most recipes call for letting the batter sit for 8 to 10 hours.
http://www.ivcooking.com/p269_80.php
Just to make sure I called Hampton Chutney this morning and when I asked if they used wheat in the dosa and uttapa they even responded with ” NO, they are Gluten-free. All we use is basmati rice flour,white lentils salt and water.”
Enjoy!
Contest closes on August 5th at 11:59 EST. (Nice save, Phil)
i don’t have a gluten free recipe, but i do use rice oil for my salad dressings and home made banana bread and i like – it is good, clean oil!