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    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.

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    Scott Adams
    1 pound boneless, skinless chicken breasts or thighs
    ½ teaspoon salt
    1 egg
    ¾ cup + 1 tablespoon cornstarch, divided use
    1 cup + 3 tablespoons vegetable oil, divided use
    2 tablespoons chopped green onion
    1 tablespoon fresh minced ginger
    1 tablespoon fresh minced garlic
    2/3 cup chicken stock
    2 tablespoons gluten-free soy sauce
    4 tablespoons sugar
    Chinese hot oil to taste
    1 tablespoon sherry
    1 tablespoon white vinegar
    Steamed broccoli Cut chicken into bite-sized pieces and rub with salt. Mix the egg with 3 tablespoons water. Dip chicken in egg mix. Add ¾ cup cornstarch and coat chicken thoroughly.
    Heat 1 cup oil in a wok or skillet on medium-high and cook chicken pieces until they turn golden brown. Remove from oil and drain. Remove from skillet. Place remaining 3 tablespoons oil in pan. Over medium high heat, add green onions, ginger and garlic. When garlic turns clear, add chicken stock, soy sauce, sugar. Stir well.
    Mix 2 tablespoons water with 1 tablespoon cornstarch. Pour into stock mixture and stir well. Add the chicken and continue stirring. Add Chinese hot oil (½ to 1 teaspoon) wine and vinegar. Stir gently. Serve immediately with broccoli.

    Scott Adams
    This recipe comes to us from "Carriefaith" in the Gluten-Free Forum.
    Ingredients:
    5 cups of water, add more if necessary
    1 extra large carrot or 2 small carrots, minced in a blender or food processor
    1 large celery stick or 2 small celery sticks, minced in a blender or food processor
    2 cups of spinach leaves, minced in a blender or food processor
    1 red pepper, diced
    3-4 green onions, diced
    2 cups of gluten free noodles, I use Thai Kichen rice noodles
    ¾ cup of VH Asian Five Spice sauce, add more if necessary
    1-2 tablespoons chili sauce, optional (I use Thai Kicken Spicy Thai Chili Sauce)
    1-2 McCormick all-vegetable bouillon (vegetable, chicken, or beef)
    2 tablespoons of vinegar
    Directions:
    Put everything in a large pot, bring to a boil and then cook on medium heat for about 20 minutes. Very tasty.

    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
    Soba is a Japanese classic. These noodles were originally made with pure buckwheat, which is naturally gluten-free. These days, you can still find pure buckwheat soba noodles at many Asian grocers, or online.
    This version marries gluten-free pure buckwheat noodles, steak, snow peas, and a few other simple ingredients to deliver dish that pays homage to soba's traditional roots.
    Ingredients:
    1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1 pound skirt steak, cut to fit in skillet 1 pound snow peas, stem ends removed 2 large shallots, thinly sliced and separated into rings 6 garlic cloves, coarsely chopped 2 scallions, finely chopped 1/4 cup chopped cilantro 1 teaspoon finely grated lime zest, plus 2 tablespoons fresh lime juice Kosher salt and ground pepper 1 teaspoon honey 2 tablespoons gluten-free soy sauce NOTE: Cook steak rare to medium-rare for this dish. Do not cook steak beyond medium-rare.
    Directions:
    Add 1 teaspoon of salt to a pot of boiling water.
    Add noodles and cook until al dente. Rinse in cold water, drain, and set aside.
    Heat a large skillet over medium-high. Season steak with salt and pepper. Cook (in batches if necessary), turning once, until medium-rare, 2 to 6 minutes per side.
    Transfer steak to a cutting board, and loosely tent with aluminum foil. Reserve pan juices in skillet.
    Add garlic, shallot, and toss with juices, cook bout 1 minute.
    Add soy sauce, lime zest, lime juice, honey, and 2 tablespoons water, as needed. Cook another minute, stirring well.
    Add snow peas to skillet, and cook on medium-high heat, tossing occasionally, until tender, but crisp, 2 to 3 minutes.
    Add noodles. Cook until warmed through, about 20 seconds. Transfer to serving bowls.
    Slice steak and arrange over the top of the noodles, and add any pan juices. Top with cilantro, and serve.

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    For making oven-roasted pototoes, I cannot recommend highly enough using chicken fat, duck fat or goose fat, for those who can find or have access to these fats.  Not only are they significantly unsaturated, being almost liquid at room temperature (unlike say lard), they are surprisingly light in texture and "feel", and overall quite healthy.  I carefully skim off and save ALL the rendered fat when I make chicken soup from organic chickens, to use in later dishes. Another perfect fat for th
    Oh yes, that does sound good!  I've always been fine with potatoes, but just haven't eaten them all that frequently, and usually in a recipe that specifically needed or called for them.  But for the next few months, at least, I think I'll be using them much more. Not that I want to try to subsist mostly on carbs here, but I am also going to be using more sweet pototoes, and also trying to incorporate both plantains (cooking bananas) and yuca (cassava root) into my diet as well.  Both of the
    Have you ever considered an air fryer. We bake like cycling lady or use air fryer. To crisp them for air fryer after slicing one can soak them a bit in water then pay dry before air fry helps crisp them. Good luck no matter what you find. I try to stay with one type of oil as mixed vegetable oil they often use corn which I also can't have.  
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