Triumph Dining Grocery Guide


Gluten-Free Macaroons
Yield varies, depending on size and use

12-1/2 ounces Confectionary sugar
10 ounces Toasted almond flour
7-3/4 ounces Egg whites
Pinch Cream of tartar
5-1/4 ounces Granulated sugar
1-1/2 teaspoons Espresso compound

Method of Preparation:
  1. Preheat over to 350°F.
  2. Sift together the confectionary sugar and almond flour.
  3. Whip egg whites with cream of tartar.
  4. Add granulated sugar and espresso compound and mix to achieve stiff peaks.
  5. Fold in almond flour mixture in four (4) additions.
  6. Fold with bowl scraper until batter appears shiny.
  7. Pipe onto a silpat. Allow to sit at room temperature about 2-3 minutes until skin forms.
  8. Bake for about 8 minutes.
½ cup pumpkin seeds
2 cups sweet rice flour blend
1/3 cup firmly packed brown sugar
1 ½ teaspoons baking powder
½ teaspoon kosher or fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
½ cup canned pure pumpkin puree (not pumpkin pie filling)
1/3 cup heavy whipping cream
1 teaspoon pure vanilla extract
1 cup confectioners’ sugar
6 tablespoons maple syrup
Preheat over to 425 degrees. Line a baking sheet with parchment paper.
Lay the pumpkin seeds on a separate, unlined baking sheet in a single layer and toast the seeds for about 5 minutes, or until they are brown and fragrant. (FYI: Five minutes was too much in my gas oven, and they were just this side of burnt.) Set aside.
In the bowl of a food processor, combine the sweet rice flour blend (see NOTE), brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves and pulse several times to combine. Add the butter and pulse quickly 8 or 10 times, or until the flour resembles a coarse meal with some larger pieces of butter remaining.
Add the pumpkin, cream, and vanilla and pulse a few times just to combine. Do not over-process or the dough will be too sticky.
Flour a work surface with some sweet rice flour blend and dump the dough onto it. Knead the dough 2 or 3 times just to bring it together. Gently pat the dough into a circle about 9 inches in diameter ad ½ inch thick. Cut the dough circle into 8 triangular pieces (like a pie) and place them on the prepared baking sheet.
Bake the scones for 15 minutes, or until they are browned and feel firm to the touch. (I added 2 minutes to the baking time when I made mine.) Let cool slightly on a wire rack set over a baking sheet while making the glaze.
Whisk the confectioners’ sugar and maple syrup together until smooth. Spoon the glaze over the scones, letting some of it drizzle down the sides, and top with the toasted pumpkin seeds.
NOTE: Sweet Rice Flour Blend consists of 4 ½ cups white rice flour, 1 ½ cups sweet rice flour, 2 cups potato starch (not potato flour), 1 cup tapioca starch (also known as tapioca flour), and 4 teaspoons of xanthan gum (I made a half batch, and it came out fine.)


This recipe takes a lot of prep work, but nothing says comfort food like a homemade chicken pot pie. The GF topping has just a taste of sweet, like a pastry dough, but has great texture from the cornmeal. You'll never be satisfied with a frozen pot pie again. Note: I use Gray's Grist Mill cornmeal in the topping, made from Narragansett white flint corn, ground on a dedicated stone wheel. Check out their website:

1 lb chicken breast, cooked and shredded
2 Tablespoons of rice flour
2 Tablespoons of olive oil
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
5 carrots, sliced/diced thin
3 medium potatoes, diced (Yukon Gold work nicely)
1/2 of a large red bell pepper
1 pkg of sliced mushrooms
3/4 cup of sweet peas
1/2 cup diced onion
1 3/4 cup of chicken stock (homemade or gf brand)
1 Tablespoon fresh basil, chopped finely
3 Tablespoons of sour cream
1 clove garlic, minced
1/2 cup of cornmeal
1/4 white rice flour plus 2 Tablespoons
2 Tablespoons of tapioca flour
3/4 teaspoon of xanthan gum
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 Tablespoon honey
3/4 cup of milk
2 Tablespoons of olive oil
• Chop/dice/thaw the vegetables for the chicken pot pie.
• Brown the chicken in an oven-proof pan with some olive oil, then add a little chicken broth in the bottom of the pan. Cover; roast in oven for approx. 30 minutes at 400 degrees. Shred with two forks.
• In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
• Preheat oven to 425 degrees.
• To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.
• Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.
Serves about 6

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