Hot cross buns

Hey! Life is super duper crazy, more so than usual. Oof! Anyway, real fast, my sister is here visiting for a second and I wanted to make something delicious, then I remembered about hot cross buns! Oh yeah, they're delicious. I haven't had them in ten years or something, and these are what I wanted. Happy Easter!

Hot cross buns


Ok so I'm not going to post the recipe, really, because it's just this recipe, but without the apricots and plus:
3/4 c raisins
1/2 t cinnamon
1/2 t cardamom
1/4 t cloves
1/4 t nutmeg
zest of 1 orange

Add the spices and zest with the other dry ingredients, then after beating the dough stir in the raisins. I scooped the dough into muffin tins instead of trying to shape each glob nicely. Makes a little under 2 dozen.

For the crosses
1 T milk
1/2 c powdered sugar

Stir together, and spread over the top with spoons onto the cooled rolls.

Peanut butter banana bread

We're hoping to be moving soon, so I'm trying to clean out the freezer. Turns out there were bananas in there! I found five. That was exactly as much as I needed to make banana bread! Perfect.

This is a gluten free, edited version of Joy the Baker's pb banana bread. Alex is newly in love with peanut butter (after years of claiming he hates it), so I wanted to see if he could handle peanut butter and bananas together. Then I added in some chocolate chips. Then I sprinkled some pearl sugar on top because I just bought some.

Peanut butter banana bread with chocolate chips
Adapted from Joy the Baker

1 1/2 c mashed bananas
1/3 c buttermilk
1/3 c peanut butter
3 T melted butter (I used oil)
2 eggs
1/2 c white sugar
1/2 c brown sugar
1 1/2 c rice flour mix
1 t baking soda
1/2 t xanthan gum
1/2 t salt
1/2 t cinnamon
1/2 c chocolate chips
1 T pearl sugar

Preheat oven to 350, and grease a loaf pan. Stir together the bananas, buttermilk, peanut butter, butter, and eggs. In another bowl, whisk together the sugars, flour mix, baking soda, xanthan gum, salt and cinnamon. Stir the wet ingredients into the dry ingredients, then fold in the chocolate chips and scrape into the loaf pan. Sprinkle with pearl sugar, and bake an hour. Cool in the pan. Wait until the loaf is cool to slice it!

Bread maker bread

Hi! My mom gave me a bread maker a while ago and I hadn't gotten around to using it until today. Oops, I wish I'd used it earlier! I was a little nervous because 1. I'd never used a bread maker before and 2. gluten free bread is a special case. I used my easiest bread recipe, this one, and it worked out great. The loaf was fairly moist, I might cut down the liquid by a tablespoon or so next time, but not overly so. We spread it with butter and ate it with our spaghetti and meat sauce. The outside of the bread had the perfect, delicious crispy crust that I remember from when my mom used to make bread maker bread, YUM.

Bread maker bread

3/4 c warm water

2 egg whites

1 T olive oil

1/2 c rice flour
1/2 c sorghum flour
1/2 c tapioca starch
1 T teff
1/2 t salt
1/2 t xanthan gum

1/2 t sugar

2 t yeast

Pour the water, egg whites, and olive oil into the bread maker. Mix together dry ingredients except yeast, and dump them into the bread maker. Add the yeast. Turn on the bread maker, and you're done! I set mine to medium crispy, I might set it to dark crispy next time.

Antipasto bread

I got the Chocolate & Zucchini book Daily adventures in a Parisian kitchen for Christmas, and was flipping through it today and saw a recipe for tomato, pistachio and chorizo bread. I skimmed the recipe, thinking I had some chorizo in the fridge, and decided to try it out. I made some changes due to my taste and what I had on hand (turns out I had salami and not chorizo) and it turned out well. It is very good if you spread it with a little butter and toast it - it's very moist. Tomorrow I might cut it into cubes for croutons, would that be crazy?

Antipasto bread
Adapted from Daily adventures in a Parisian kitchen, but gluten free and with different flavors. I added all antipasto things, olives, capers, pesto, salami, sun-dried tomatoes in oil. 

2 T sesame seeds
1 1/4 c rice flour mix
3/4 t xanthan gum
a heaping tablespoon baking powder
3 eggs
1/4 t salt
1/2 t pepper
1/4 c olive oil
1/2 c greek yogurt
1/4 c chopped salami
1/4 c chopped sun dried tomatoes
1/4 c chunky olive tapenade
1/4 c parm cheese
2 T pesto

Preheat oven to 350, and lightly grease a 9x5 loaf pan. Sprinkle 1 T sesame seeds over the bottom of the pan and set aside. In a small bowl, mix together the flour mix, xanthan gum, and baking powder, then set aside. Beat the eggs with the salt and pepper, then add the olive oil then yogurt. When smooth, fold in the flour mix and stir just until combined. Fold in the salami, tomatoes, olive tapenade, and parm cheese. Spread half the batter in the pan, plop the pesto over the top, then spread the rest of the batter on the top. Smooth the top, then sprinkle with the rest of the sesame seeds. Bake for about 50 minutes, until crusty and brown on top and a knife comes out clean. Cool in the pan until cool enough to handle, then turn out and cool completely on a rack.

Cardamom bread

Every Christmas, no matter where I am, it's important to my sisters and I that we have cardamom bread.We grew up having it every year, and have struggled a bit to make it gluten-free. One year we used a Bob's Red Mill mix and added some cardamom, but this was better. Add as much cardamom as you are comfortable with, some people can't stand it, so in that case, you could make this a good cinnamon loaf. I wouldn't though, this is too good and special. The loaf should be braided, but I just plopped it on a pan and let it do its thing. On the top should be pearl sugar, a large-grained sugar that doesn't dissolve during baking. I used regular granulated sugar because I forgot to get the special sugar, but it's really best with the good large kind. I wish we had Christmas more often so we could have this more often, but I don't want to eat it more and ruin the specialness.

Cardamom bread
I used the recipe for the best gf bread I've found, just baked into a loaf. 

3 eggs

1/4 c oil

1/4 c sugar plus 1 t plus 1 T

1 t cider vinegar

2 t vanilla

1 1/4 c milk, warm

1 t salt

1 T xanthan gum

1/3 c potato starch

1 1/2 c rice flour

1/2 c sorghum flour

1 c tapioca starch

1/3 c teff flour

1 T yeast

2 t cardamom

large grain sugar

Combine yeast, 1 t sugar, and milk in a bowl and let sit until foamy. Beat eggs in the mixer until combined. Add in oil, vinegar, and 1/4 c sugar. Dump in all the dry ingredients and the foamy, yeasty milk, and mix until everything is moistened. Scrape down the bowl, and then turn the mixer up to medium-high and beat for 4 minutes. 

Scrape the dough onto a lightly greased cookie sheet, and nudge around to form a loafy shape. Let rise for half an hour or so until doubled in size, then sprinkle with large grain sugar. Preheat the oven to 375, and place a pan with 1/2" of water on the bottom rack. When the oven is hot, bake about 30 minutes, or until bottom is well browned and loaf sounds hollow and looks done.  Serve on Christmas morning. 

Dinner rolls

So a bunch of you guys asked me about dinner rolls, and instead of making up a new recipe, why don't you check out this recipe? It's perfect. A lot of ingredients but totally worth it.

Gooey cinnamon buns

I got a box of Better Batter flour at work. I've been hearing fabulous things, but I really don't use pre-mixed flour mixes much. This morning I woke up late, and wanted to make cinnamon buns. I figured that was a tough test for a flour blend. Cinnamon buns need to be light and fluffy and easily pulled apart; a tough test for any gluten-free blend.

And let me tell you- the Better Batter flour blend passed. I used recipe for gluten cinnamon buns, switched a few things up, and baked them off. Then I might have eaten four, trying to decide if I liked them.

I'm not sure if this recipe will work with regular flour mix, but I will try it eventually. The only differences between my basic flour mix I use for almost anything and the Better Batter mix is that the BB mix has pectin (gelling agent) and potato flour (which I've never used). I bet you could make this with regular flour mix, with maybe 1 1/2 t xanthan gum and then about 1/3 c teff flour too.

Gooey cinnamon buns

I used Elise's recipe for cinnamon buns, with a few changes.

The buns:

1/4 c warm water (around 110 degrees)

1/3 c sugar

1 packet of yeast (2 1/4 t if you don't use packets)

3/4 c milk

4 T butter, melted

1 egg and a yolk

1 t salt

3 c Better Batter flour

Combine the warm water, sugar and yeast in a small bowl and let proof for 5 minutes. Beat together the milk, butter, eggs, salt and yeast mixture. Stir in the flour mix a cup at a time. The dough will be pretty thick.

For the cinnamon filling:

2/3 c brown sugar

1 T cinnamon

4 T butter, melted

Divide the dough in half. Set one half aside, and roll out the other half on a well floured surface. Don't roll too thin, about 1/3" is good. Half an inch is ok too. Brush the top with butter, and sprinkle cinnamon-sugar mixture evenly over the top. Roll up, and cut with a sharp knife into 3/4"-1" slices. Repeat with the other dough half.

For the topping:

1/4 c brown sugar

3 T butter

3 T honey

1 T corn syrup

Combine the ingredients in a small bowl, and microwave until butter is melted. Stir to combine, and pour into the bottom of a 13x9 glass pan.

Place the sliced cinnamon rolls on top of the sticky sauce, spaced evenly. Cover with plastic wrap and set in a warm place to rise for about 45 minutes. Preheat the oven to 375 while the rolls are rising. Bake 30-40 minutes until topping is bubbling around the sides and the tops are brown. Turn out onto a plate and try not to eat them all at once. Makes about 20.

This is a good little loaf.

I wish you guys were here. I just kind of threw this together in a few minutes, making it up as I went, and ooooooh it's good. This crust crackles, the inside is soft and doughy, and if Alex wasn't on his way home with Mexican food, I'd eat the whole loaf right now. I was originally going to make spaghetti and meat sauce, and use this bread as a base for a cheesey garlic bread, but that will wait until tomorrow. In the meantime, if you don't mind having the oven on and have a free few minutes, throw this together. You won't be disappointed.

A good little loaf

1/2 c brown rice flour (or white)

1/2 c sorghum flour

1/2 c tapioca starch

1/4 t salt

1/2 t xanthan gum

2 t yeast

1/2 t sugar

3/4 c warm water

2 egg whites

1 T olive oil, plus a little more

Mix together the rice flour, sorghum flour, tapioca starch, salt, xanthan gum, yeast, and sugar. Make a well in the middle and pour in the water, whites, and oil. Stir to mix completely, then beat 3 minutes on medium-high. The dough will be very thin. Spread evenly in a lightly greased loaf pan and let rise for about 30 minutes.

Preheat the oven to 375. Very lightly brush olive oil over the top of the loaf, being careful not to tear the top. Bake the loaf for 45 minutes, until browned and crispy. Remove from pan, cool until you can't stand it anymore, slice into thick slices, and eat.

Chocolate chip banana bread

Do you have some of these? Or is your freezer full of bananas that got this far and you didn't want to use them? Yes? Let's make some banana bread. With chocolate chips.

Sorry I've been absent for a few days. I started working! Finally. You may remember I haven't been working for a while, so being back at work is exhausting. Today Alex and I are both off from work, and I made this for breakfast.

Banana bread with chocolate chips

I halved this recipe, to use only two bananas, and used applesauce instead of butter. I'm trying to be healthy. Want to make this vegan? Skip the egg and use an extra 1/4 c applesauce. Recipe from epicurious.

3/4 c rice flour mix, plus 1 T

1/4 t xanthan gum

1/2 t baking soda

1/2 t baking powder

1/4 t salt

3/4 c chocolate chips

1/4 c applesauce

1/2 c brown sugar

1 egg

2 ripe mashed bananas

1 t vanilla

1 T lemon juice

Preheat the oven to 350, then grease and flour a small loaf pan. Whisk together the 3/4 c rice flour, xanthan gum, baking soda, baking powder and salt. In a small bowl, toss the chocolate chips with the 1 T rice flour. Beat applesauce and brown sugar, then add egg, then bananas, then the vanilla and lemon juice. Stir applesauce mix into the dry ingredients, then fold in the chocolate chips. Spread batter in your pan, and bake bread for 45-50 minutes, and cool on a rack.

English muffins

Everyone's been posting about English muffins lately. I was going to hold off on making these until we got a toaster, but I just can't help it. I wanted them for breakfast. I have visions of egg and cheese sandwiches in the future. Today, we don't have any eggs. I'm eating these with jam and butter, which is my favorite way to eat them. I might even make an English muffin pizza for lunch. Maybe I'll make eggs Benedict someday. Oh, the possibilities! These are fantastic. They taste just like English muffins like I remember. Mine are slightly dark from the teff and sorghum, if you'd like them lighter use one of the recipes below, or use white rice flour in their place.

Apparently, there are two ways of making English muffins. Jacobi over at learning how to cook gluten free makes a thick pancake-type batter, and cooks hers on the stove. This seemed a bit labor-intensive for me today. Ellen, from I am gluten free, makes a version of Annalise Roberts' English muffins, which are whipped up, left to rise, and then baked. This was more my style this morning, it's not too hot to use the oven, and I didn't have to stand over the stove. I fully intend to try the other style some day when I'm feeling less lazy.

English muffins

Adapted from Annalise Roberts

1/2 c sorghum flour

1/4 c teff flour

1/2 c tapioca starch

1/4 c potato starch

1 t xanthan gum

1/2 t salt

1 T sugar

scant 1 T yeast

1 t olive oil

3/4 c plus 1 T hot water (about 110 degrees)

Whisk together the dry ingredients, then add the oil and hot water. Stir until blended, then beat 2 minutes. Spray the sides of your English muffin tins with baking spray (or if you don't have them, feel free to use tuna cans with the bottom cut off, or just fold up some aluminum foil and form circles).

Place the rings on a greased cookie sheet, and sprinkle coarse cornmeal in the bottoms. Divide the batter between the rings, I used about 1/4 cup for each. Smooth the tops, then let rise for 20 minutes. While the muffins are rising, preheat the oven to 375.

Once the ovens are preheated and the muffins have risen, bake them for 15 minutes. If you'd like both sides browned, flip them halfway through. Otherwise only one side will be brown, which is fine with me. Remove the baked muffins from their molds and cool on a rack. Split them with a fork, and eat with butter and jam, egg sandwiches, or however you'd like. They're delicious.

You know what else? These are vegan.

Picadillo corn bread cobbler

I wanted an easy dinner tonight. That's nothing new, but I was putting spices away and remembered I have some packets of beef seasoning my mom gave me a while ago. She's been raving about them, but I almost never use premixed seasonings. I pulled some ground beef out of the freezer last night, so it seemed like a good idea. 

I chose the picadillo seasoning, with olives and raisins. Picadillo is a Latin American dish of seasoned ground beef and tomatoes, with other things added in. I was thinking about making a tamale pie, but then I came across this recipe on epicurious for 'spiced beef corn bread cobbler'. Lightbulbs! They went off. 

Let me tell you, this was so delicious. I added some stuff, and changed things around, and ate three bowls. I couldn't help it. It was so good. Sweet and spicy and the cornbread cobbler was so perfect, light and fluffy and cheesey. 

Also, look at this neat bowl my baby sister got me for my bridal shower. There's a whole set of them, they're so beautiful. 

Picadillo

If you can't find picadillo seasoning, you can use whatever seasoning you want. Here is a recipe for picadillo from epicurious that I might use when I don't have the seasoning. 

 

1/2 medium onion, diced

1 bell pepper, diced

1 T olive oil

1 lb ground beef 

1 packet Nueva Cocina picadillo seasoning 

1 can (8 oz) tomato sauce

1/2 c water

3/4 c red wine

Heat up the olive oil in a cast iron skillet, add the onion and pepper, and cook until softened. Scrape to the sides, turn the heat up a little, and break the meat up into the pan. Cook until browned. Sprinkle the seasoning on, stir, and let cook for a minute. Add the tomato sauce, water, and wine, stir, and let cook on low while you mix up the cornbread cobbler topping. 

Want to skip the cornbread cobbler? Cook 10-15 minutes until most of the liquid has reduced, and serve, over rice or however you want. 

Cornbread cobbler

Recipe adapted from epicurious. 

2/3 c cornmeal

1/3 c rice flour mix

1/2 t xanthan gum

1 1/2 t baking powder

2 t sugar

1 t paprika

1/4 t cayenne

1 t granulated garlic

1/3 c milk

1 egg

1/2 c grated cheese (cheddar or mozzarella)

Preheat the oven to 375. Mix together the dry ingredients, then add in the milk, egg and cheese. Mix just until combined, then plop by tablespoons on top of the meat mixture. Bake 20 minutes, until the top is starting to brown and a toothpick comes out clean. 

Scallion and mushroom soup with scallion cheddar biscuits

Today it was 75 degrees, which doesn't make any sense. A few days ago our pipes froze because it was so cold, and we had 6 inches of snow. I've been thinking about this soup for a few days, and then found this recipe for something called 'butter dips', which are biscuits cooked in a whole mess of butter, then dropped into soup. This sounded like a genius idea. Biscuits? Soup? Butter? I'm there! I know it isn't the best day for soup (although I hear it's a bit chilly out on the west coast), but this is one of my favorites. I've been meaning to write about it forever. This is one of those soups that doesn't cost much to make. A bunch of scallions shouldn't cost you more than 99 cents (and in fact, I got three bunches for that much yesterday at the Asian grocery store), you need a little knob of butter, and a handful of mushrooms. You could stir in some cream, but I don't think its totally necessary. 

Oh and don't forget to comment to win a copy of the Gluten-free Girl book!

Scallion and mushroom soup

From the Joy of Cooking, switched up a bit.

1 T butter (you can use olive oil to make this vegan)

1 bunch scallions, washed and sliced very thin

salt and pepper

1 c sliced mushrooms

3 c chicken (or vegetable) broth

Melt the butter in a small soup pot. Add the scallions, salt and pepper, and then cover and turn heat to low. Cook for 10 minutes. Meanwhile, cook the mushrooms in a small saute pan with a tiny bit of olive oil until they start to brown. Add the broth to the scallions in the pot, and cook 10 more minutes. Take the soup off the heat, and strain into a large bowl. Puree the scallion pieces and half of the mushrooms, then add back to the pot with the broth and the rest of the mushrooms. Heat through, and serve. 

Scallion cheddar biscuits for soup

Inspiration from here, but I used my own biscuit recipe, halved, with additions. These are super good, crunchy and cheesey. I will absolutely be making them again, and maybe even without soup!

You can double the recipe. To make these vegan, use Earth Balance or your vegan butter of choice, omit the cheese, and use soymilk or your non-dairy milk of choice. 

1 c rice flour mix (plus a Tablespoon or two)

1/4 t xanthan gum

2 t baking powder

1/4 t baking soda

1/4 t salt

1 T butter, cut into small pieces

3 scallions, washed and sliced thin

1/2 c shredded cheddar

1/2 c milk

3-4 T butter

Preheat oven to 400. Mix together rice flour mix, xanthan gum, baking powder, baking soda, and salt. Rub in 1 T butter with your fingers, then add the scallions and cheddar. Pour in the milk, and work it in with your hands. If it's too sticky, add flour mix by the tablespoon until dough is still a bit sticky, but stiff enough to work with. With floured hands, roll dough into balls a little smaller than a golf ball. You should have about a dozen. Put a loaf pan in the oven with 3-4 T butter and let it melt. When the butter is melted, roll the dough balls in the butter, then arrange them evenly around the pan. It's ok if they're touching. Bake 25-30 minutes. It will be ok if they are very brown on the bottom, just don't burn them! Serve with soup, such as the scallion mushroom soup above, or maybe tomato soup or anything. Yum. 

Pretzels

Remember when I discovered the best bread recipe ever? Me too. I've been wanting to try it out and make pretzels for a while, and finally did it today. Success! Did you know that in order to get the brown crust on the outside of pretzels, that they should be boiled (like bagels), in water that has baking soda in it? I was skeptical, but it works. These taste like pretzels. Be sure not to boil them too long (just a few seconds!) or else the resulting pretzels will be fairly flat and kind of soggy. Keep them small as well, the dough is easier to manage that way. 

Oh, and sorry for the lack of posts this week. I got the worst stomach bug in the history of the universe and was completely out of commission for 3 days, then took a train back to Philly (7 hours, yuck) and had a doctor appointment yesterday that took up most of the day. The good news is that I am recovered from my sickness, and my leg is looking good. I'm still slow, but getting better! I'll be back on my bike again soon, and much happier. 

Pretzels

Recipe originally found here, reposted here and here in different forms

2/3 c milk, warmed to 115 degrees

2 T sugar plus 1 t

1 packet yeast

2 eggs

2 T oil

1 t cider vinegar

1/2 t salt (plus more for salting the tops)

1 1/2 t xanthan gum

2 T potato starch

1/2 c rice flour

1/2 c sorghum flour

1/2 c tapioca starch

2 T teff flour

6 c water

2 T baking soda

Mix together the warm milk, 1 t sugar, and yeast and let sit for 5 minutes until puffy. Beat the eggs, add the oil and vinegar, and beat to combine. Add the rest of the ingredients except the water and baking soda. Beat for a few minutes until smooth. Drop by teaspoonfuls onto parchment paper, or pipe into lines to make pretzel sticks. Set in a warm place to rise about half an hour. 

After your pretzel shapes have risen, bring a pot of water to boil and preheat the oven to 375. Add the baking soda to the water (fizzy!!!). Now you have two choices. You can cut the parchment paper around your shapes, and drop them into the water with the paper attached, which I would reccomend, or you could scrape them off the parchment paper carefully and slide them into the water. Whichever way you do it, only let them be in the water for 10-15 seconds a side. Only do one at once, and when you take them out of the water, sprinkle them with salt. 

Once all the pretzel pieces have been boiled, bake them 15 minutes, then remove immediately to a cooling rack and let cool. 

Monkey bread

I love brown sugar. Love, love love it. Plus, if you are in the Northeast or Midwest, you might have noticed the snow. It is S N O W I N G! Hard. Ever since I made this recipe for rolls (cardamom apricot) I've been thinking about using the dough for cinnamon rolls, or monkey bread, which as far as I can tell is pretty much cinnamon rolls without the roll part. Because I only had a little bit of rice flour and tapioca starch, I halved the recipe, but it still made a huge amount. This is perfect for a snow day, when you sleep late and want to eat something warm and sticky. Or really, it's perfect for any other day. 

Monkey Bread

Using this recipe, originally from Sea's recipe, with monkey bread influence/instruction from Bake and Shake

2/3 c milk, warmed to about 115 degrees

2 T sugar plus 1 t

1 packet yeast (2 1/4 t if you don't use individual packets)

2 eggs

2 T oil

1 t cider vinegar

1 1/2 t vanilla

1/2 t salt

1 1/2 t xanthan gum

2 T potato starch

1/2 c rice flour

1/2 c sorghum flour

1/2 c tapioca starch

2 T teff flour

2 T almond meal

1 heaping t cinnamon

topping:

1 stick of butter, melted

1 c brown sugar

1/2 c white sugar

2 t cinnamon

1 c pecans

Combine the milk with 1 t sugar and yeast. Set aside to proof. Beat the eggs for a minute, add the oil, vinegar, the rest of the sugar, and vanilla and beat a minute or two until completely combined. Add everything else, dump in yeasty milk, and beat on medium-high for about 5 minutes. Combine the brown sugar, white sugar, and cinnamon in a bowl. Grease lightly your pan - I used a 4 c ovenproof glass measuring bowl, but you can use whatever you'd like, you just might have to adjust the baking time. 

Working one at a time, form dough using two spoons (this will take a while, but it's worth it! I promise!) into small balls, about an inch in diameter, then drop into the melted butter. Scoop out of the butter using your spoons, and drop into the bowl of cinnamon-sugar. Roll each bowl around in the cinnamon sugar, then place in pan. Repeat until all dough is used up. Sprinkle each layer with some pecans. If you have leftover butter and sugar, drizzle/sprinkle over the top once you've used all the dough. Cover with plastic wrap and let rise, about 45 minutes, then preheat oven to 350. Bake 20-30 minutes, based on what size pan you have. Tops will be browned, if you're not sure if yours are done, carefully cut a hole in a piece and see if the center looks done. As soon as you take the finished bread out of the oven, turn it out onto deep plate and scrape any delicious goo left in the pan on top. If you skip this and eat it out of the pan, you might lose some of the caramel!

Chicken and biscuits

Here's another delicious winter all in one meal, that I could maybe eat every day. Or at least every day for a week, then maybe not for a while. 

Chicken and Biscuits (or dumplings)

I'm not sure if these are biscuits or dumplings, on one hand I used a biscuit dough recipe, on the other the dough is dropped and cooked in the liquid gravy, which is what dumplings are. Either way, oh maaaaaan. Chicken recipe based off a recipe from the Joy of Cooking.

3 lb chicken (I used thighs, boneless and skinless)

salt and pepper

4 T butter

1 large or 1 1/2 medium diced onions

1/2 c rice flour or sorghum flour

1 1/2 c hot water

1 1/2 c chicken stock

2 c mushrooms, quartered

2 carrots, peeled and chopped

2 handfuls green beans, cut into 3/4" pieces

1 t dried thyme

1 t salt

1/2 t pepper

1 batch biscuit dough

Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper, then melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan, and add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute, then whisk in the water and stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. I might add potatoes next time. 

Bring to a simmer and cook, covered, while you mix up the biscuit dough. Preheat the oven to 400. Pour the chicken and gravy into an oven safe casserole dish, then plop the dough on top in meatball sized balls. Bake 20-25 minutes until golden brown, and serve hot. 

I might, just for fun, try cooking the whole thing on the stove next time, covered, like dumplings. But I would make the dumplings smaller to make sure they cook all the way.