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  • Jefferson Adams
    Jefferson Adams

    Gluten-free St. Patrick's Day

    Reviewed and edited by a celiac disease expert.

    Celiac.com 03/11/2011 - St. Patrick's Day is once again upon us, which means it's a good time to prepare for a successful gluten-free celebration of the wearing of the green.

    One good thing for people on a gluten-free diet is that most traditional corned beef and cabbage recipes are gluten free. So, of course, are carrots and potatoes.

    If you plan of making corned beef, you should know that most commercial corned beef is gluten free. Some brands that are specifically labeled 'gluten free,' or which the makers' 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.
    Many other brands not listed are also gluten free. Be sure to read the ingredients on the package, including those for 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 look for another brand.

    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.

    **

    For those who love Irish soda bread, the following soda bread recipe is a modified version of the Irish Soda Bread recipe from Easy Gluten-Free Baking by Elizabeth Barbone (2009 Lake Isle Press). 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.

    Amazing Gluten-free Irish Soda Bread

    Ingredients:
    Vegetable shortening for pan
    White Rice Flour for pan
    3 1/2 cups white rice flour
    1/2 cup sweet rice flour
    1/4 cup cornstarch
    1/4 cup potato starch (not potato flour)
    5 teaspoons baking powder (Gluten Free)
    1 1/2 teaspoons salt
    1 teaspoon baking soda
    1/2 teaspoon xanthan gum
    1 1/2 cups currants
    1 cup (2 sticks) butter softened
    2 large eggs
    1 cup granulated sugar
    2 cups buttermilk

    Directions:
    1. Preheat oven to 350 degrees and Grease and rice flour a 9 inch springform pan.

    2. In a medium bowl, whisk together the dry ingredients

    3. In a large bowl, cream together butter, eggs, and sugar until light and fluffy, about 1 minute.

    Use high speed on a handheld mixer or medium-high on a stand mixer. Stir in half of the dry ingredients. Use low speed on a handheld mixer or stand mixer for this. Stir in buttermilk until thoroughly combined. Add remaining dry ingredients and caraway seeds (if desired) and raisins.

    4. Pour batter into prepared pan and spread evenly. Bake about 1 1/2 hours or until a tester inserted in center comes out clean.

    5. Place pan on a wire rack to cool. About 5 minutes. Remove Bread from pan and allow to cool completely on rack. Makes 1 loaf.


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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 2,000 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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