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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided 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 Dangerous Grains by James Braly, MD and Ron Hoggan, MA.

  • Related Articles

    Jefferson Adams
    Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S.
    These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.
    This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.
    Ingredients:
    2 pounds cubed chicken thigh meat, shrimp, or salmon 4 dozen chunks of fresh pineapple Gluten-free teriyaki sauce (recipe below) Bamboo skewers (1 dozen or so, soaked in water 20 min) Directions:
    Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
    Prepare the teriyaki sauce as indicated below.
    Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done.
    Remove and coat with finished teriyaki sauce. Serve.
    Gluten-free Teriyaki Sauce Recipe
    Ingredients:
    3 tablespoons water 3 tablespoons sake ¼ cup mirin (Japanese rice wine) ¼ cup gluten-free soy sauce 3 tablespoons brown sugar 1 tablespoon honey 1 teaspoon fresh ginger, minced 1 teaspoon garlic, minced ¼ teaspoon sesame oil 3 tablespoons cornstarch ¼ cup cold water Directions:
    Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes.
    Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers.
    Once chicken is marinated, remove and drain chicken.
    Place sauce in a sauce pan and bring to a boil.
    Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously.
    Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness.
    Thin with water if too thick. Brush over cooked meat and serve.
    Store in the fridge for up to a week.

    Jefferson Adams
    Here's a dish that makes an excellent alternative to standard dinner fare. Aside from a bit of chopping, it's easy to make, healthy and delicious. Glass noodles give this dish a naturally gluten-free appeal.
    Ingredients:
    12 ounces large shrimp, peeled and deveined 8 ounces dried broad bean noodles, soaked 30 minutes ¼ cup dried shrimp, soaked (optional) 2 cups chicken stock 1 medium zucchini, halved and sliced 1 large carrot, sliced thin 2 teaspoons soy sauce 1 tablespoon vegetable oil 1 small sweet onion, cut into small wedges 1 scallion julienned 3 cloves garlic, minced 1 teaspoon Shaoxing wine (Rice wine, sake, clear vermouth, or even white wine will all work in a pinch) 1 teaspoon salt ½ teaspoon sugar ½ teaspoon sesame oil â…› teaspoon white pepper cilantro, to garnish (optional) As with many dishes, it is helpful to prepare all of your ingredients before you begin cooking.
    Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp.
    Stir-fry until the onion is translucent.
    Add the wine and stir-fry for another 30 seconds.
    Add the chicken stock, salt, sugar and broad bean noodles.
    Turn down heat to low and let everything simmer for about 10 minutes.
    Add the zucchini and carrots along with the soy sauce, sesame oil and white pepper.
    Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid.
    If you like your noodles a bit more soupy, you can add more chicken stock.
    Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve.

    Jefferson Adams
    Celiac.com 09/08/2015 - Here's a quick little shrimp recipe that will dress things up nicely for your next meal, without making you work too hard.
    Perfect with drinks before dinner, these shrimp are quickly roasted and then paired with Parmesan chive butter for a tasty snack with just the right amount of flair.
    Ingredients:
    2 pounds raw, peeled and deveined shrimp 6 tablespoons unsalted butter, at room temperature ¼ cup freshly grated parmesan 3 cloves garlic, minced 3 tablespoons fresh chopped chives 1¼ teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil additional fresh chives for sprinkling Directions:
    Heat oven to 425 degrees F.
    Combine butter, garlic, chives and pinch of salt together in a small bowl, and mix to combine.
    Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden.
    Add shrimp to a large baking dish.
    Cover in salt, pepper and olive oil, tossing to coat.
    Roast for 10-12 minutes until pink, remove from the oven.
    Remove and slice garlic chive butter over top.
    Top with Parmesan, as desired, and more chives, then serve immediately.

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