In the continuing saga of trying to pare down the cost of the gluten-free diet, I attempted to feed my family on a recipe found on the back of the Arrowhead Mills brown rice flour bag. It was frugal, yes, but not warmly received by the gang.
I will relay the recipe below, which was somewhat of a bland spoon bread sort of thing, but it scored a hit when I split it, dolled it up with tomato sauce and cheese and toasted in the oven for a pizza-like concoction. Frugal dining restored! (By the way, given these recessionary times, I went back and tagged all the frugal gluten-free recipes on this blog so they are easily accessed on the labels link on the right-hand side).
Cheesy Green Chiles Casserole
1 small can green chiles, diced (I drained the juice)
1/4 cup onion, diced
1 cup sharp Cheddar cheese, grated
1-1/2 cups brown rice flour
1/2 cup potato starch flour (don't confuse with plain potato flour)
1 tsp. xanthan gum
1 Tbsp. baking powder
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
2 cups milk
2 eggs, separated (beat egg whites until foamy)
Preheat oven to 350 degrees. Mix chiles and onions with the grated cheese. Lay in a 8x8x2 baking pan (I used a 2 quart glass baking dish).
Mix dry ingredients. Add milk and egg yolks, mixing only until moistened. Fold in egg whites. Pour into casserole. Mix lightly. Bake 40 minutes.