The expense of cooking gluten free is the worst. The flours and starches are so expensive — the sticker price compared to a regular bag of unbleached white flour is shocking. To combat this, I have tried to find ways to make my meals a little more inexpensive. I have begun cooking a whole chicken about once a week, roasting it, making stock the next day, and then using the chicken throughout the week.
Day 1: Roast the chicken. Here is a good link that explains how to roast a chicken: http://www.thekitchn.com/how-to-roast-a-chicken-home-ha-108002
Serve the chicken with potatoes and vegetables. I usually make a quick and easy cranberry sauce.
Day 2: Remove the meat from the chicken and make some delicious chicken broth. Cover the carcass with water, add salt, pepper, and an onion. You can also add carrots and celery. Here is a recipe for bone broth: http://wellnessmama.com/5888/how-to-make-bone-broth-tutorial/
What to make with leftover chicken and/or chicken broth:
Chicken salad–I make mine with dried cranberries, mayo, parsley, tarragon, celery, red onion, salt, and pepper. Simple and good. If you want other options, check out this link: http://www.saveur.com/gallery/Chicken-Salad-Recipes?page=3
Peanut noodles with chicken–Remember to use gluten free tamari soy sauce or Bragg’s liquid aminos instead of gluten filled regular soy sauce. Also be sure to use gluten free pasta or rice noodles. I like the rice stick noodles. To cook them, bring a pot of water to boil. Take off heat and add the noodles. Put the lid on the pot and let it sit for about 15-20 minutes. They cook perfectly every time. This link is non-gf but still a good one–just adapt it to make it gf: http://www.butterthantoast.com/2013/05/thai-peanut-sauce-noodles-with-veggies.html
I’ve also been making chicken pot pie and chicken and dumplings quite a bit. It is a perfect winter meal. I use the same base for both recipes. Here is the recipe:
In a medium saucepan, melt 1 tbs. butter. Add 1/2 an onion and cook until tender.
Add diced vegetables (about 2 cups). I like carrots, celery, potatoes, and peas. At this point, I also add 1 garlic clove.
Let this cook for a few minutes until they start to look like they are cooked through. Add about a cup of chopped chicken. Also, add 1/2 teaspoon dried thyme and a dash of salt and pepper.
Cover with chicken broth, about 1 1/2 cups. Heat until boiling.
Mix 1/2 cup milk with 1 tbs. tapioca starch. Add to pot and let thicken. Take off heat.
At this point, you can make dumplings to add to the top or make biscuits to bake on top of the mixture, or make some pie dough to either lay over the top or put in a pie dish on the top and bottom. Cook for about 30 minutes at 350 degrees for pot pie.