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  • About Me

    In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

  • Related Articles

    Jefferson Adams
    Three Bean Buffalo Chili (Gluten-Free)
    In fall, I like to make up a big batch of this tasty buffalo chili for my guests. I like to serve it with big pieces of gluten-free corn bread with butter and lots of honey. This low-fat chili is easy to delicious, easy to throw together, and goes great with gluten-free beer.
    Makes 8-10 servings 
    Ingredients:
    1 pound buffalo stew meat, cubed
    1 pound ground buffalo
    6 ounces dry black beans
    6 ounces dry kidney beans
    6 ounces dry pinto beans
    2 teaspoons ground cumin
    1 teaspoon ground cumin (for meat)
    1 teaspoon ground cayenne pepper (for meat)
    10 ounces diced tomatoes
    1 small can chopped green chiles
    2 (10.75 ounce) cans tomato sauce
    ¼ cup cream
    1 large sweet onion, chopped
    ½ teaspoon minced garlic
    1 Anaheim chile pepper, chopped
    1 poblano chile pepper, chopped
    1 tablespoons chili powder
    1 teaspoon red pepper flakes
    1 jalapeno pepper, seeded, minced
    salt and pepper to taste
    2 tablespoons olive oil
    1 bottle (12 ounces) gluten-free beer

    Directions:
    Soak beans in water overnight. Drain and rinse.
    Brown first the cubed buffalo meat, then the ground buffalo in a large skillet over medium heat. Make sure the cubed pieces are browned on all sides.
    Once the meat is browned, season with 1 teaspoon cayenne pepper and 1 teaspoon cumin. Remove browned meat to a paper towel and set aside. Drain excess fat from skillet.
    Add oil to skillet over medium low heat. Saute the onion and peppers for 3 minutes. Add buffalo meat. Stir briefly to mix, and remove from heat.
    Transfer meat, onions and peppers to large soup pot, or a slow cooker. Stir in diced tomatoes, tomato sauce, tomatoes with green chiles, cream, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt. Add gluten-free beer, and enough water to cover the ingredients.
    Note: For hotter chili, add jalapeno seeds.
    Cover and cook on low heat overnight or 8 hours, stirring occasionally.


    Jefferson Adams
    Anyone who has given up gluten has favorite dishes that they've had to give up, and which are difficult if not impossible to replace.
    For me the list includes numerous dishes of the breaded and fried nature. I'm talking about dishes like fried chicken, fried catfish and chicken Parmesan. Bread crumbs, especially Japanese-style panko breadcrumbs, are one of the things for which I've not been able to find a suitable substitute.
    The Japanese make a popular dish called Tonkatsu, which is a pork or chicken cutlet, breaded and fried in hot oil. The dish is often served with a curry gravy and rice for a hearty meal. It is also one of my favorites and one I had given up on after going gluten-free. Until now.
    This method of preparation is highly versatile and works well for veal, fish, chicken, shrimp, etc. The Rice Chex and Rice Krispies are both gluten-free, make for an exceptional coating that cooks well and delivers a golden brown coating that is crisp and delicious.

    Ingredients:
    2 boneless pork chops or chicken breasts, strips, or chunks
    4 cups of Rice Chex or Rice Krispies cereal, pulverized
    2 eggs, beaten
    1/2 cup of frying oil like canola - I like a good high-temp oil like peanut oil, if no one is allergic.
    Preparation:
    Beat two eggs in a bowl.
    Take a plastic bag and a rolling pin or other suitable object, crush the Rice Chex or Rice Krispies into small bits and powder.
    Transfer crushed cereal to a larger bowl.
    Heat oil to medium-high in a frying pan.
    Dunk meat first in egg, then roll and coat in crushed cereal. REPEAT a second time. Dunking and coating twice will ensure a good coating.
    Place meat in hot oil and cook until golden brown. When golden brown on the bottom side, turn cutlet over and cook until crispy.
    Remove from heat and place on paper towel to dry.
    You can serve the resulting meat with potatoes and gravy for a chicken-fried steak-style cutlet, or with rice and curry sauce for a more Asian flare. You could also serve it with pasta and tomato sauce and cheese for a delicious chicken, veal or pork Parmesan.
    This coating also makes a great batter for gluten-free chicken nuggets that the kids will love.


    Jefferson Adams
    Fried chicken is undeniably one of my very favorite things to eat. It is also one of the things I did away with when I adopted a gluten-free diet. However, when I discovered the joys of breading and frying with crushed gluten-free Rice Chex cereal recently, I went a bit nuts and began to test the results on all of my old, and long-missed favorites.
    For my money, chicken, like fish, tastes best when soaked in brine for a spell, then marinated in buttermilk.
    This recipe marinates the chicken overnight, then fries it up in oil, and finishes it in the oven for a crispy texture.
    The recipe makes 6-8 servings, and goes great with mashed potatoes, corn on the cob, beans, cole slaw, or any other side dish you care to serve.
    Ingredients:
    1½ tablespoons salt - for brine
    1 quart of water - for brine
    3 eggs
    1 cup hot red pepper sauce
    1 cup of rice flour
    3 pound chicken, cut into 8 pieces
    1 quart buttermilk
    2 cups Rice Chex, finely crushed
    1 tablespoon kosher salt
    1 tablespoon freshly ground black pepper
    1 tablespoon garlic powder
    1 tablespoon ground oregano
    1 tablespoon paprika
    1 tablespoon thyme,
    1 tablespoon cayenne pepper,
    1 tablespoon ground parsley
    Vegetable oil or vegetable shortening
    Directions:
    In a large bowl, dissolve 1½ tablespoons of salt in 1 quart of water. Add cut chick pieces to the salt water.
    Marinate for 30 minutes at room temperature, or in the refrigerator for one hour.
    Remove chicken from salt water, and dry lightly on paper towel.
    Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
    Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than halfway with oil.
    In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup).
    Season the chicken with mixture of salt, garlic powder, oregano, paprika, thyme, black pepper, cayenne pepper, and ground parsley.
    Dredge each piece in rice flour.
    Dip the seasoned chicken in the egg, and then coat well in the Rice Chex.
    Place the chicken in the preheated oil a few pieces at a time, and fry the chicken about 3-5 minutes, until the coating is a light golden brown. Chicken will brown further in the oven. Be sure not to crowd the pieces.
    Allow the oil to return to 360 degrees F before frying the next batch.
    As the pieces finish, remove each piece from the oil and place on a paper towel to dry a bit. Once all the chicken pieces are fried and dry, place pieces on a metal baking rack set on a sheet pan.
    Bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
    Note: Dark meat takes longer than white meat, so check pieces separately with a fork. Make sure the juices run clear.


    Jefferson Adams
    Celiac.com 07/04/2013 - Summer is getting ready to give a sharp elbow to spring, and that means it's time to fire up the old grill and get some meat sizzling.
    Chicken is one of my favorite things to do on the grill, and this tasty, easy to make, honey lemon chicken delivers big, rich flavor that is sure to please.
    I like to cook up a whole bunch at one time and pop the leftovers in the fridge for a lunch or picnic treat. This recipe works well for chicken breasts, and also makes a delicious kebab.
    Ingredients:
    Marinade:
    1 chicken--about 4 pounds, cut into 10 pieces, rinsed and patted dry ½ cup freshly squeezed lemon juice ⅓ cup honey ⅓ cup olive oil ⅓ cup gluten-free red pepper hot sauce ( I use Liberty Brand) ⅓ cup gluten-free Dijon mustard (I use Amy's) 1 tablespoon grated lemon zest Glaze:
    ½ stick of butter ⅓ cup honey ⅓ cup freshly squeezed lemon juice ⅓ cup gluten-free BBQ sauce 1 tablespoon grated lemon zest 2 tablespoons Dijon mustard Grill:
    ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon lemon pepper Directions:
    Mix the lemon juice, olive oil, hot sauce, mustard, and lemon zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator. Before grilling, make sure chicken is at room temperature. Heat the grill to medium flame. Remove chicken from the marinade and pat dry. Dust chicken with onion powered, garlic powder, and lemon pepper. Place chicken on grill for 5 minutes on each side, then reduce heat to medium-low and close the lid of the grill. Cook another 20-25 minutes, until chicken is fully cooked. While the chicken cooks, melt butter, and whisk in the honey, lemon juice, BBQ sauce, zest, and mustard. Put some of the glaze into a small bowl for serving. Brush the tops of the chicken pieces with glaze, then turn the chicken over, and cook for 2 minutes. Brush other side of the chicken with glaze and turn it again. Cook for about 2 more minutes, until glaze sets up. Remove the chicken from grill, and serve with a small side of glaze.

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    Thank you all for that insight. Oh! My! Lanta! There is SO much to consider! I really don't know what I would do without y'all!
    She was inspired to master the art of gluten-free pastry and bread because he has celiac disease. She first trained at the Cordon Bleu Culinary Arts ... View the full article
    Thank you for responding. No I have not been tested for celiac disease. My ths free t3 free t4 were all normal. My reverse t3 was a bit high and my tg antibodies were high. Also I have low blood pressure and low testosterone. The whole reason I went to see the doctor in the first place was because I had nausea and acid reflux for no apparent reason which I hve recently discovered is connected to hashimotos. I have just been to a dentist because I have untreated periodontal disease which we suspect may be causing everything. We are in the process of fixing that as well. So far the gluten free diet along with probiotics and L glutamine are helping a lot with the stomach issues.
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