Gluten Free Sugar Bacon and Products!

Gluten Information
Sugardale Bacon
All Sugardale bacon is gluten-free.
•Regular sliced bacon
•Thick sliced bacon
•Thin sliced bacon
•Low salt bacon
•Peppered bacon
•Ready Bacon®

Sugardale Wieners
All Sugardale wieners are gluten-free.
•Coney Longs
•Hot Dogs
•Bunfull Hot Dogs
•Super Dogs
•Beef Franks
•Bunfull Beef Franks
•New York Brand Beef Franks
•Smoked Sausage
•Kielbassi
•Bunfull Smoked Sausage
•Bunfull Polish Sausage

Sugardale Pepperoni & Salami
All Sugardale pepperoni and salami items are gluten-free.
•Sugardale Sliced Pepperoni
•Sugardale Sandwich Pepperoni
•Sugardale Hard Salami
•Sugardale Genoa Salami
•Sugardale Stick Pepperoni

Sugardale Lunch Meat Items
All Sugardale lunch meat items listed below are gluten-free.
•Sugardale Thin Sliced Honey Ham (10 oz)
•Sugardale Thin Sliced Ham (10 oz)
•Sugardale Thin Sliced Brown Sugar Ham (10 oz)
•Sugardale Thin Sliced Hard Salami (6 oz)
•Sugardale Thin Sliced Oven Roasted Turkey (10 oz)
•Chunk Braunschweiger
•Emberdale Chunk Bologna
•Bologna
•Garlic Bologna
•Thick Bologna
•Cooked Salami

Sugardale Ham Items
All Sugardale ham items are gluten-free.
•Country Inn Boneless Hams (whole, half, quarter, sliced quarter, slices)
•Virginia Classic
•Prestige Portions
•Prestige Ham Steaks
•Old-Fashioned Natural Juice Semi-Boneless Honey Half Ham
•Skinless Shankless Whole Ham
•Half Boneless Petite Spiral Sliced Honey Ham
•Quarter Boneless Spiral Sliced Honey Ham
•Spiral Sliced Half Ham
•Semi-Boneless Hams (whole, half)

Sugardale Deli Items
All Sugardale deli items listed below are gluten-free.
•Deli Hams
◦Virginia Classic
◦Cooked Ham
◦Chopped Ham
•Deli Loaves
◦Emberdale Bologna
◦Premium Bologna
◦Cleveland Bologna
◦Leona Bologna
◦Old-Fashioned Jumbo Bologna
•Deli Bacon
◦Sliced Slab Bacon
◦Canadian Bacon
•Deli
◦Sandwich Pepperoni
◦Hard Salami
◦Genoa Salami
◦Hamcola


http://www.sugardale.com/GlutenInformation.aspx

Using Alternative Flours

Making Your Own Flour

Gluten, a protein found in wheat flour, is what gives structure to baked goods. It traps air while breads, muffins, and cakes bake, giving them their soft spongy texture. To replace gluten, you’ll need to use other thickeners like xanthan gum or guar gum in your baking.

For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute.

Xanthum Gum

This comes from the dried cell coat of a microorganism called Zanthomonas campestris. It is formulated in a laboratory setting. This works well as a gluten substitution in yeast breads along with other baked goods. You can purchase it in health food stores and some supermarkets.

Guar Gum

This powder comes from the seed of the plant Cyamopsis tetragonolobus. It is an excellent gluten substitute and it is available in health food stores and some supermarkets.

Pre-Gel Starch This gluten substitute helps keep baked goods from being too crumbly. This, too, can be purchased at most health food stores.

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Homemade Mixes

Start with recipes that use relatively small amounts of wheat flour like brownies or pancakes. Gluten-free versions taste almost the same as their wheat-based cousins. These two gluten-free flour mixtures can be substituted for wheat flour cup-for-cup:

• Gluten-Free Flour Mix I
  1/4 cup soy flour
  1/4 cup tapioca flour
  1/2 cup brown rice flour
• Gluten-Free Flour Mix II
  6 cups white rice flour
  2 cups potato starch
  1 cup tapioca flour

These mixes can be doubled or tripled. You can also purchase gluten-free baking mixes at health food stores and some supermarkets.

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Potato Starch Flour This is a gluten-free thickening agent that is perfect for cream-based soups and sauces. Mix it a little with water first, then substitute potato starch flour for flour in your recipe, but use half the amount called for. It can be purchased in a health food stores.

Tapioca Flour This is a light, white, very smooth flour that comes from the cassava root. It gives baked goods a nice chewy texture. Try it in white bread or French bread recipes. It is also easily combined with cornstarch and soy flour.

Soy Flour This nutty-tasting flour has a high protein and fat content. It’s best when used in combination with other flours and for baking brownies, or any baked goods with nuts or fruit, which will mask any “beany” flavor.

Cornstarch A refined starch that comes from corn, it’s mostly used as a thickening agent for puddings, fruit sauces, and Asian cooking. It is also used in combination with other flours for baking.

Corn Flour This flour is milled from corn and can be blended with cornmeal to make cornbread or muffins. It is excellent for waffles or pancakes.

Cornmeal Cornmeal can be ground from either yellow or white corn. This is often combined with flours for baking. It imparts a strong corn flavor that is delicious in pancakes, waffles, or muffins.

White Rice Flour This is an excellent basic flour for gluten-free baking. It is milled from polished white rice. Because it has such a bland flavor, it is perfect for baking, as it doesn’t impart any flavors. It works well with other flours. White rice flour is available in most health food stores, and also in Asian markets. Look for types called fine-textured white rice flour.

Brown Rice Flour Made from unpolished brown rice, brown rice flour retains the nutritional value of the rice bran. Use it in breads, muffins, and cookies.

Kamut and Spelt Flours These are ancient forms of wheat. While they aren’t appropriate for gluten-free diets, they can be often be tolerated by people with gluten sensitivities.

From All Recipes

Gluten Free~ Banana Bread

Ingredients

• 2 cups gluten-free all purpose baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1/2 cup turbinado sugar
• 2 eggs, lightly beaten
• 3 tablespoons maple syrup
• 6 ripe bananas, mashed

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together butter and sugar. Stir in eggs, maple syrup and mashed bananas until well blended. Add the banana mixture to the flour mixture; mix until batter is just moist. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into center of the loaf comes out clean. If using muffin or cupcake tins, bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

From All Recipes

Gluten Free~Risotto

Gluten Free~Barbequed Ribs

Ingredients

• 4 pounds baby back pork ribs
• 4 cloves garlic, sliced
• 1 tablespoon white sugar
• 1 tablespoon paprika
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 cup dark brown sugar
• 1/2 cup cider vinegar
• 1/2 cup ketchup
• 1/4 cup chili sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons onion, chopped
• 1/2 teaspoon dry mustard
• 1 clove crushed garlic

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
2. In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
3. In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
4. Preheat grill for medium heat.
5. Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Gluten Free~Caramel

Ingredients

• 2 cups white sugar
• 1 1/2 cups corn syrup
• 2 cups heavy cream
• 1 cup butter
• 1 gluten free teaspoon vanilla extract

Directions

1. Butter a 9×13 inch dish.
2. In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
3. When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

Gluten Free~Fudge Brownies

Ingredients

• 2/3 cup gluten-free baking mix (such as Bob’s Red Mill All Purpose GF Baking Flour®)
• 1/2 cup cornstarch
• 1 cup white sugar
• 1 cup packed brown sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 2 eggs, beaten
• 3/4 cup margarine, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C), and grease an 8×8 inch square baking dish.
2. Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
3. Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

From All Recipes

Gluten Free~Old Fashion Apple Pie

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 20 minutes

Ingredients:

• 1 recipe Gluten Free Pie Dough – Enough for a 2- crust pie (see recipe link below)
• 7 cups, peeled Grannie Smith apples, sliced 1/4″ thick- about 2 1/2 pounds
• 3/4 – 1 cup sugar (if using a tart variety of apple, use more sugar)
• 2 tablespoons sweet rice flour OR tapioca flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 3 tablespoons cubed butter

Preparation:

Preheat oven to 425°

1. Prepare one recipe of Gluten Free Pie and Tart Dough (see recipe below) . This recipe yields enough dough for a 2-crust pie. Roll out half of dough according to recipe instructions and place in a 9-inch pie plate.
2. Combine sugar, amaranth, arrowroot OR cornstarch, cinnamon, nutmeg and salt in a large bowl and use a whisk to thoroughly blend ingredients.
3. Add sliced apples and gently coat apples with sugar mixture.
4. Pour apples into dough-lined pie plate and distribute them evenly.
5. Dot the top of the apples with cubed butter.
6. Place top crust over the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.
7. Bake for 50-60 minutes, until top is golden brown and apples are tender.
8. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.
9. Allow pie to cool for several minutes before cutting.

   Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Crust:

This buttery, tender gluten-free pie crust is akin to shortbread. It can be used for all types of pies or for savory tart and quiche fillings. A tart pan with a removable bottom makes shaping the pie crust and cutting pies much easier.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 1 cup superfine brown rice flour (see tips)
• 1/2 cup arrowroot starch OR cornstarch
• 1/4 cup amaranth flour
• 1/4 cup white rice flour
• 1 tablespoon cane sugar (OMIT sugar if making a savory filling)
• 1/4 teaspoon xanthan gum OR guar gum
• 1/4 teaspoon salt
• 1 tablespoon ice water
• 1 large, lightly beaten egg
• 12 tablespoons cold, cubed butter
• Correction – 12 tablespoons of butter equal 1 and 1/2 sticks of butter OR 3/4 cup of butter

Preparation:

Food Processor Method:

1. Measure dry ingredients into a large mixing bowl. Use a large whisk to thoroughly blend ingredients.
2. Pour the dry ingredients into a food processor bowl, fitted with a metal blade.
3. Add the cold butter cubes and pulse until the butter cubes are reduced to the size of peas and the mixture looks like coarse, dry crumbs.
4. Add the lightly beaten egg and pulse just until egg is incorporated into the flour-butter mix.
5. Add 1 tablespoon of ice water and pulse several times. Remove the processor lid and squeeze a small amount of the dough in your hand. If it holds together don’t add more water. If the dough is too crumbly and dry, add 1/4 teaspoon additional ice water and pulse several more times. Check the consistency of the dough again. If the dough holds together and you can form a ball don’t add more water. Adding too much water will make the dough sticky and harder to roll out and shape.
6. Scrape the dough, which will look crumbly, on a clean, gluten free work surface covered with waxed paper. Gather the crumbly dough into a ball. Flatten to a large disk shape. Wrap in waxed paper and refrigerate for at least one hour before rolling out the dough. At this stage, the dough can be frozen. Place wax paper wrapped dough in a freezer bag, label and freeze for future use.
7. To Roll Dough: Remove dough from refrigerator and place dough between two sheets of waxed paper. Let dough sit just until it’s soft enough to roll. When workable, roll lighlty from the center outward, working to make a circle about 10-inches in diameter and about 1/8-inch thick. If the dough should get too warm and sticky, place it in the freezer for several minutes and then continue rolling it.
8. Peel top sheet of wax paper from the dough and carefully flip the dough, on the remaining sheet of waxed paper, over pie plate. Gently peel the waxed paper from the dough.
9. Gently press the dough into the pie plate.
10. Trim edges with knife and crimp edge with a fork or using your favorite method.
11. Pie crust is ready to fill or parbake (partially bake) as desired.
12. To parbake the crust, preheat oven to 350 degrees. Use a fork to pierce the crust- this will prevent the crust from bubbling up while baking. Or, line the dough with parchment paper and fill the plate with dry beans or pie weights. Bake the crust for about 15 minutes, or until lightly golden.

Gluten Free~BBQ Pork for Sandwiches

Ingredients

• 1 (14 ounce) can beef broth
• 3 pounds boneless pork ribs
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

From All Recipes

Lemonade

Ingredients

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

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Gluten Free Cornbread

• 1 cup buttermilk
• 1 cup stone ground cornmeal
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg
• 1 tablespoon shortening

Directions

1. Preheat oven to 450 degrees F (225 degrees C). Melt the shortening in a 9 inch round iron skillet in the heating oven.
2. In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg and buttermilk.
3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
4. Bake in the preheated oven for 30 to 40 minutes. Remove from oven when top of cornbread is brown and it feels firm to the touch. Turn out on to a serving plate. Cut into wedges and serve immediately with butter.

From: All Recipes