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    Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

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    Scott Adams
    This recipe comes to us from Jerry Nagy.
    1 lb. meatloaf mix (or, 1/3 lb ground pork, 1/3 lb ground veal, 1/3 pound ground beef - you can also use all ground beef)
    ½ cup prepared horseradish
    ½ - ¾ cup gluten free fresh breadcrumbs (not dried)
    1 egg, beaten
    1 medium onion, diced
    ¼ cup water
    1/3 cup chopped Italian parsley
    Mix all ingredients; shape into a loaf form, put on cookie sheet with sides
    Top with the following:
    ½ cup gluten-free chili sauce (Heinz)
    3 tablespoons Heinz ketchup
    2 tablespoons Worcestershire Sauce
    10 drops gluten-free Hot sauce (optional)
    Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.
     

    Jefferson Adams
    Once again St. Patrick's Day is upon us, and that means it's time for everyone to get their Irish on. In addition to coloring your favorite gluten-free beer to a rich Irish green, eating tasty Irish dishes is a great way to celebrate.>
    This year, we've got a recipe for the easiest, tastiest Irish-style lamb stew ever. We have another recipe for Fried Irish Cabbage with Bacon, which makes a great side dish for the stew. And we've also got a recipe for sinful, decadent frosted gluten-free brownies made with Irish Cream liqueur.
    First, the stew. If you are looking for a departure from the standard corned beef and cabbage, this recipe for lamb stew will do the trick. This stew is tender, savory and delicious, and will set those Irish eyes to smiling every time.
    Irish-style Lamb Stew
    Ingredients:
    2 cups gluten-free beef stock ½ cup dry white wine 1 pound cubed lamb meat 4-6 brown mushrooms, quartered 1 large onion, halved and sliced 1 pound baking potatoes, peeled and sliced 1 carrot, peeled and sliced 1 large stalk celery, sliced 2 tablespoons chopped fresh flat parsley salt and pepper to taste Directions:
    Place layers of lamb meat, onion, potatoes, carrot, mushroom and celery in an oven-safe pot or casserole dish. As you build each layer, season with parsley, salt and pepper. Pour in the beef stock and the wine and cover tightly.
    Bake for 1½ to 2 hours in an oven preheated to 325 degrees F (165 degrees C).
    Bake until vegetables and meat are nice and tender. Divide into bowls and garnish with additional parsley. Serve.
    Corned Beef (Gluten-Free)
    For those who do plan to make corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the manufacturers' websites claim to be gluten-free, include:
    Brookfield Farms Colorado Premium - all corned beef products Cook's Freirich - all corned beef Giant Eagle Grobbel's Gourmet corned beef briskets Hormel 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. There are other brands not listed that are also gluten free. Be sure to check the ingredients on the package, including any extra seasonings. Some labels may list natural flavorings, which rarely contain gluten.
    Still, if you're not sure, try to check the manufacturer's website, or maybe check with your butcher to find a brand you can be sure is gluten-free.
    Gluten-Free Corned Beef Recipe
    Ingredients:
    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) Directions:
    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 the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter.
    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.
    Also, after a bit of tinkering, we've modified the recipe for our version of traditional Irish Soda bread.
    Irish Soda Bread
    Soda bread is one of those Irish staples that have a cherished place in the hearts on many, many people, both within and beyond Irish borders. This gluten-free version will get you about as close to authentic versions as you can get without including gluten. Please note that 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. Lastly, feel free to check out our earlier versions of Irish soda bread here, and in our last St. Patrick's Day article.
    Great Gluten-free Irish Soda Bread
    Ingredients:
    Vegetable shortening for pan White Rice Flour for pan 3½ cups white rice flour ½ cup sweet rice flour ¼ cup cornstarch ¼ cup potato starch (not potato flour) 5 teaspoons baking powder (Gluten Free) 1½ teaspoons salt 1 teaspoon baking soda ½ teaspoon xanthan gum ½ teaspoon nutmeg 1½ cups raisins or currants (soaked) 1 cup (2 sticks) butter softened 2 large eggs 1 cup granulated sugar 2 cups buttermilk Directions:
    Heat oven to 350 degrees F.
    Grease a 9 inch springform pan, and dust with rice flour.
    In a medium bowl, mix together the dry ingredients
    In a large bowl, use a handheld mixer on high speed (or a standing mixer on medium-high speed to mix the butter, eggs, and sugar until light and fluffy--about 1 minute.
    Stir in half of the dry ingredients. Use low speed on either type mixer for this step.
    Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.
    Pour batter into prepared pan and spread evenly. Bake about 1½ hours or until a tester inserted in center comes out clean.
    Place pan on a wire rack to cool for at least 10 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.

    Jefferson Adams
    Celiac.com 06/24/2014 - I love pickling and marinating things. Lately, I’ve been pickling vegetables like cucumbers, turnips, and marinating everything from fish and chicken to mushrooms and pork.
    I’ve also been looking for a recipe that will deliver a special, romantic dinner without too much time or effort. This recipe offers a delicious summertime twist to the regular pork chop. 
    Ingredients:
    2 thick bone-in pork chops (8 ounces each) 1 cup fresh seedless raspberry pureé ½ cup honey 3 tablespoons lemon juice 1 tablespoon dry white wine ½ teaspoon kosher salt ½ teaspoon fresh minced ginger Generous dash of ground black pepper 1 tablespoon olive oil Use a strainer and a whisk over a bowl to de-seed fresh raspberries for enough raspberry pureé to make 1 cup.
    Whisk raspberry pureé, lemon juice, salt, ginger, and pepper together in a bowl; add pork chops and turn to coat.
    Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, but ideally overnight.
    Remove pork from the marinade and shake to remove any extra liquid. Toss out the remaining marinade.
    Grill at 425 Fahrenheit, 3-5 minutes on each side until done. Serve with rice and vegetables for a lean, healthy, delicious meal.

    Jefferson Adams
    Celiac.com 03/05/2015 - This simple, easy to prepare recipe combines chicken with cream, broth, mustard and a dash of tarragon to deliver a smashing dinner dish that will have your dinner guests smiling.
    Ingredients:
    2 pounds chicken thighs and legs 2 cups homemade chicken broth 2 cups brown mushrooms, cleaned and sliced 2 tablespoons butter, melted 2 tablespoons Dijon or brown mustard Several sprigs fresh tarragon ½ cup dry white wine or vermouth ½ cup heavy cream or crème fraîche sea salt freshly ground black pepper Directions:
    Heat the oven to 375° F.
    Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into two pieces.
    Keep the back and neck for stock.
    Place the chicken pieces skin side up in a stainless steel roasting pan.
    In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper, add sliced mushrooms, and spread the tarragon over the top.
    Bake for about 1 hour, until the chicken is cooked through and brown on the outside. Move the chicken pieces to a platter and keep them warm. Move mushrooms to a plate or dish.
    Place the baking pan over medium heat and deglaze the pan with the wine or vermouth, making sure to get any browned bits from the bottom of the pan.
    Add the broth, and boil until it is reduced by about half.
    Gradually add the cream and boil to reduce more, and keep reducing until it thickens into a proper sauce. Salt and pepper to taste.
    Strain the sauce into a bowl, stir in mushrooms, and serve with the chicken, rice and vegetables.

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    Alaskaguy, the thing with the nightshades is inflammation. I've never heard of nightshades making anyone's dh flare or anything else. Seems like ppl avoid nightshades to stop their body from hurting.
    Thank you so much! and yes, I am aware of other allergies. I have leaky gut as well and have a food allergy to potatoes and corn as well and my mother eats those too. So very stressed out. I went downstairs and found a mini fridge and im going to start using that because like you said, handles, faucets, etc are too much. the stress does not help the body either, ive been getting sick three times a week. its very hard.  I am glad there are people who understand! Sounds like you were concerned too
    The cheese and avocado are fine, the gluten was not aerosolized anything like that. NOW if your allergic to wheat there could be some issues being around it like that (some severe cases of peanut allergies can go off if it is in the room) but you would be anaphylactic.  I get the paranoia, it gets to the point of being almost PTSD. You fear to get sick so bad because the weirdest things have bedridden you. I got glutened touching gluten residue on facets, fridge door handles, etc in my old
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