Gluten-free St. Patrick's Day
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
The finished gluten-free corned beef for St. Patrick's Day. Photo: CC-flamingo331
One good thing for people on a gluten-free diet is that most traditional corned beef and cabbage recipes are gluten free. So, of course, are carrots and potatoes.
If you plan of making corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the makers' websites claim to be gluten-free, include:
- Brookfield Farms
- Colorado Premium - all corned beef products
- Freirich - all corned beef
- Giant Eagle
- Grobbel's Gourmet corned beef briskets
- Libby's Canned Meats (Corned Beef and Corned Beef Hash)
- Market Day: Corned Beef Brisket
- Mosey's corned beef
- Nathan's corned beef
- Safeway, Butchers cut bulk-wrapped corned beef brisket, corn beef brisket, vac-packed cooked corn beef
- Thuman’s cooked corn beef brisket, first cut corned beef (cooked and raw), top round corned beef (cooked), cap and capless corned beef
- Wegmans corned beef brisket.
Gluten-Free Corned Beef RecipeIngredients:
6 pounds corned brisket of beef
6 peppercorns, or gluten-free packaged pickling spices
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)
Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover
Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)
Serves 6, with meat left over for additional meals.
For those who love Irish soda bread, the following soda bread recipe is a modified version of the Irish Soda Bread recipe from Easy Gluten-Free Baking by Elizabeth Barbone (2009 Lake Isle Press). This version skips caraway seeds, because I hate them. However, if you are so inclined, you can add a tablespoon with the last dry ingredients before baking.
Amazing Gluten-free Irish Soda BreadIngredients:
Vegetable shortening for pan
White Rice Flour for pan
3 1/2 cups white rice flour
1/2 cup sweet rice flour
1/4 cup cornstarch
1/4 cup potato starch (not potato flour)
5 teaspoons baking powder (Gluten Free)
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon xanthan gum
1 1/2 cups currants
1 cup (2 sticks) butter softened
2 large eggs
1 cup granulated sugar
2 cups buttermilk
1. Preheat oven to 350 degrees and Grease and rice flour a 9 inch springform pan.
2. In a medium bowl, whisk together the dry ingredients
3. In a large bowl, cream together butter, eggs, and sugar until light and fluffy, about 1 minute.
Use high speed on a handheld mixer or medium-high on a stand mixer. Stir in half of the dry ingredients. Use low speed on a handheld mixer or stand mixer for this. Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.
4. Pour batter into prepared pan and spread evenly. Bake about 1 1/2 hours or until a tester inserted in center comes out clean.
5. Place pan on a wire rack to cool. About 5 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.
As always, Celiac.com welcomes your comments (see below).