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  • Jefferson Adams
    Jefferson Adams

    Recipes for a Great Gluten-Free St. Patrick's Day

    Reviewed and edited by a celiac disease expert.

    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.>

    Photo: CC--Cobalt123This 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.


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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 biology, anatomy, medicine, science, and advanced research, and scientific methods. 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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