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    Scott Adams
    Scott Adams

    Spaghetti Sauce (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Tom and Angie Schneider.

    10# Lean ground beef, browned and drained
    6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce
    4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
    1 - 28 oz. can Hunts Whole Tomatoes
    1 oz. Fresh Oregano, Rosemary, Savory, Thyme
    2 small onions
    6 stalks celery
    1 tsp. minced garlic
    ¾ tablespoon sugar



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    Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.



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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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  • Related Articles

    Jefferson Adams
    Insalata Caprese is a traditional Italian antipasta with endless room for variation. The usual emphasis on pasta and grains can make finding naturally gluten-free Italian dishes a challenge, but I’ve found the best way to start is to go straight to the garden. Utilizing vegetables and putting them at the forefront of the meal can only heighten any protein you wish to serve. This stacked version is made heartier, but not heavier, by the eggplant which makes it just as great a side as an appetizer. A fruity, medium-bodied white wine pairs delightfully with this dish and brings you’re your palate straight to the days summer.
    Ingredients:
    2 large eggplants
    1 red bell pepper
    2 medium tomatoes
    ½ cup sun-dried tomatoes cut in strips
    10-12 ounces fresh mozzarella cheese
    2 tablespoons olive oil
    4 fresh basil leaves
    1 tablespoon dried oregano
    1 teaspoon salt, divided
    ½ teaspoon pepper
    Balsamic vinegar for drizzling

    Directions:
    Slice eggplant into ½-inch thick medallions. Place the eight largest slices on a baking sheet and sprinkle with salt and pepper. Allow to sit for 30 minutes, rinse and pat dry. Refrigerate the remaining eggplant.
    While eggplants are resting, slice pepper in half lengthwise and remove seeds and ribs. Cut in half-inch strips and roast until skins are black and blistered, about 20 minutes. Place roasted peppers in a paper bag to cool. After peppers have cooled, remove charred skins.
    Heat 2 tablespoons of olive oil in a frying pan over medium heat. Add eggplant slices a few at a time, do not crowd slices. Cook 3-4 minutes on each side or until they begin to brown. Drain on a paper towel and sprinkle with pepper, oregano, and ½ teaspoon salt while eggplant is still hot.
    Slice tomatoes and mozzarella in sizes similar to the eggplant. Sprinkle tomatoes with remaining salt.
    To assemble, arrange a tomato for the base and follow with a slice of eggplant, mozzarella, pepper strips, and a few slices of sundried tomatoes. Repeat and drizzle completed caprese with balsamic vinegar. Garnish with a basil leaf.



    Jefferson Adams
    A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy!
    Ingredients:
    6 cups chicken broth
    3 tablespoons butter, in small pieces
    2 tablespoons olive oil
    1 pound portabella mushrooms, thinly sliced
    1 pound porcini or crimini mushrooms, thinly sliced
    2 large shallots, chopped
    1 medium garlic clove, minced
    2 cups arborio rice or medium-grain white rice
    ⅓ cup dry white wine
    3 tablespoons finely chopped chives
    2 tablespoons chopped fresh parsley
    2 tablespoons fresh Meyer lemon juice
    4 teaspoons grated Meyer lemon peel
    1 cup freshly grated Parmesan cheese
    Sea salt to taste
    Freshly ground black pepper to taste
    Directions:
    In a saucepan, warm the broth over low heat.
    In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside.
    Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute until shallots are clear, but not brown. Add garlic and cook until aromatic.
    Add rice, stir well to coat with oil. Cook about 2 minutes, until the rice turns a pale, golden color.
    Pour in wine, stirring continually until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
    Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
    Remove from heat, and stir in butter, mushrooms and mushroom liquid, parsley, chives, lemon juice, lemon peel and Parmesan. Season with salt and pepper to taste.



    Jefferson Adams
    Celiac.com 11/02/2012 - Risotto is a classic Italian rice dish, traditionally prepared with a starchy, short-grained rice called arborio rice. I came to love risotto, because it's one of the reliable gluten-free dishes you can find almost everywhere in Italy.
    With a few simple ingredients and about thirty minutes in the kitchen, the result will surprise and delight even the most picky eaters, and will make for a nice twist on the familiar macaroni and cheese.
    The procedure for making risotto involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed.
    This method of cooking the rice is, in fact, called the risotto method, and releases the starches in the rice to create a rich, creamy, risotto that is sure to please.
    This simple risotto recipe is made with butter and parmesan cheese. You can make endless variations by adding ingredients, such as mushrooms, seafood, lemon, etc.
    Ingredients:
    1 quart chicken stock
    1½ cups arborio rice
    ½ cup white wine
    1 medium shallot, chopped (about ½ cup)
    3 tablespoons of butter, unsalted
    ⅓ cup grated Parmesan cheese
    1½ tablespoon Italian parsley, chopped
    1 tablespoon olive oil
    Salt and pepper, to taste

    Directions:
    Heat stock to a simmer in a medium saucepan, then reduce heat to low, so the stock just stays hot, but does not cook or boil.
    Use a large, heavy-bottomed saucepan, and heat the oil and 1 tablespoon of the butter over medium heat.
    As the butter melts, add the chopped shallot, and cook for 2-3 minutes, stirring until shallots are slightly clear.
    Add the rice to the pot and stir it quickly with a wooden spoon or heat-proof spatula until all of the rice is well coated.
    Being careful not to let the rice get brown, cook for another minute or so, until the rice smells slightly nutty.
    Add the wine, and continue to stir and cook until the rice completely absorbs the liquid.
    When the rice looks dry, add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed.
    When the rice looks to be nearly dry, add another ladle of stock and repeat the process.
    It's very important to keep stirring the rice while cooking, especially while the hot stock gets absorbed, to keep it from burning, and to add the next ladle of stock as soon as the rice is nearly dry.
    One ladle at a time, keep adding hot stock and stirring the rice until the liquid is absorbed. As it cooks, the rice will become creamy as the starches begin to escape.
    Keep adding stock, one ladle at a time, for 20-30 minutes or until the grains become tender, but still firm to the bite. They should not be crunchy.
    If you run out of stock and the risotto still isn't done, you can finish the cooking with hot water. Just add the water one ladle at a time, the same way you added the stock, and keep stirring until it is absorbed.
    Stir in the remaining 2 tablespoon butter, the parmesan cheese and the parsley, and season to taste with salt.
    Risotto turns glutinous if held for too long, you should serve it right away.
    When risotto is cooked properly, it will make a soft, creamy mound on a dinner plate. It should not be runny, and it should not be stiff or glue-like.


    Jefferson Adams
    Celiac.com 01/10/2014 - Meatballs are another of those many culinary delights I kind of left behind upon going gluten-free, especially at restaurants. I have craved them from time to time ever since, but had yet to satisfy that craving until I came upon this recipe that uses Rice Chex in place of bread crumbs. 
    These simple, easy to make meatballs of beef, pork and other seasonings go a long way toward delivering that satisfaction. They can be made ahead of time, and even frozen. They go great with your favorite pasta and sauce.
    When I have these around at lunchtime, I like to slice them and put them onto toasted gluten-free bread and top them with sauce and Parmesan or Romano and mozzarella cheese and pop them under the broiler for a yummy meatball sandwich.
    Ingredients:
    ½ pound lean ground beef ½ pound ground pork 1 medium onion, minced 2 cloves garlic, minced ½ teaspoon sea salt ¼ teaspoon garlic powder ½ teaspoon onion powder 1 teaspoon dried basil leaves 1 teaspoon dried thyme ¾ teaspoon dried oregano ¾ teaspoon crushed red pepper flakes 1 dash red pepper sauce, as desired, to taste 1½ tablespoons Worcestershire sauce ⅓ cup ricotta cheese ½ cup grated Romano cheese ½ cup seasoned finely crushed Rice Chex Directions:
    Heat oven to 400 degrees F (200 degrees C).
    In a mixing bowl, blend beef, salt, onion, garlic, garlic powder, onion powder, basil, thyme, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well.
    Add the ricotta and Parmesan cheeses, and crushed Rice Chex. Mix until evenly blended, then form into 1½-inch meatballs, and place onto a baking sheet.
    The fast way is to bake them until no longer pink in the center, 20 to 25 minutes.
    Sometimes, though, I like to pop them into a crock pot with my favorite sauce, and slow cook them a few hours.
    Either way, serve with your favorite pasta and sauce, or as a sandwich, sliced on toasted gluten-free bread, with sauce and melted mozzarella.


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