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  • Jefferson Adams

    Gluten-Free Loco Moco

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

      Loco Moco is a Hawaiian favorite comfort dish. This version uses gluten-free gravy to deliver yummy, stick-to-your-ribs love.

    Gluten-Free Loco Moco
    Caption: Loco Moco Hawaiian style! Image: CC BY-ND 2.0--Tavallai

    Celiac.com 03/04/2020 - What's Loco Moco? Well, if you have to ask, you might not have been to Hawaii, or you might have been looking at the ocean so much, you missed out on this tasty, popular local dish. Loco Moco is a hamburger patty served over rice and topped with mushroom gravy, and usually topped with a fried egg, and maybe a bit more gravy.

    This recipe uses gluten-free gravy to deliver a tasty Loco Moco that will have you dreaming or your next trip to the islands.

    Loco Moco Ingredients

    • 8 oz. lean ground beef
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • ¼ teaspoon ground black pepper
    • 1½ tablespoons extra-virgin olive oil
    • 2 tablespoons butter
    • 2 large eggs
    • 1½ cup hot, steamed basmati rice, divide
    • Sliced chives, for garnish

    Gluten-Free Mushroom Gravy Ingredients

    • 4 tablespoons butter, divided
    • 2 cloves garlic, thinly sliced
    • 8 oz. shiitake mushrooms, stems removed and thinly sliced
    • 1-2 tablespoons potato starch
    • 1½ cup chicken broth
    • kosher salt, to taste
    • Ground black pepper

    Directions for Loco Moco

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    In a mixing bowl, add ground beef, salt, garlic powder, and pepper and stir together. 

    Form two even 4-ounce patties and lightly season each side with salt and pepper.

    Heat oil in a large skillet over medium-high heat. 

    When oil is hot, add patties and sear, 3 to 4 minutes per side. 

    Lower heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. 

    Remove patties to a large plate, and tent loosely with foil.

    Gluten-Free Mushroom Gravy

    In a saucepan over medium-high heat, add 2 tablespoons butter. 

    Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. 

    Season with salt and pepper. 

    Melt remaining 2 tablespoons butter, sprinkle with potato starch, and whisk together. 

    Lower heat to medium and stir in broth. 

    Continue to whisk until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. 

    Add salt and pepper, as desired.

    Cover and set aside.

    In another skillet over medium-high heat, add 2 tablespoons butter. 

    Once hot, add eggs and fry until whites have set and edges are crisp, 3 to 4 minutes. Remove from heat.

    To assemble: Divide

    To serve: Spoon rice onto a plate, top each with a burger patty, gravy, a fried egg, and more gravy, as desired. 

    Top with a sprinkle of sliced chives.


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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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