Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


  • You've found your Celiac Tribe! Join our like-minded, private community and share your story, get encouragement and connect with others.

    💬

    • Sign In
    • Sign Up
  • Record is Archived

    This article is now archived and is closed to further replies.

    Jefferson Adams

    Summertime Guacamole (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Okay, so pretty much all guacamole is naturally gluten free. Still, guacamole is one of the summertime treats that fuel California, and many other lucky places. High in protein, vitamins, and beneficial oils, and blessed with a wonderful rich flavor, avocados are one of earth's true superfoods. This guacamole will keep folks coming back for more.

    Ingredients:
    3-4 ripe avocados
    1 lemon or 2 limes
    ¼ cup cilantro, chopped
    ¼ cup sweet onion, chopped (optional)



    Celiac.com Sponsor (A12):






    Celiac.com Sponsor (A12-m):




    When it comes to guacamole ingredients, less is more. I generally only use avocado and lime or lemon in my guacamole.

    I never put tomatoes in guacamole, as the acidity works against the avocado. The same is true of onion. I don't use it in guacamole. I simply serve salsa that includes onion and tomato along side the guacamole, so guests can mix as they like. That way they may mix tomatoes and onions in the salsa with the guacamole, or simply savor the rich, full taste of the avocado.

    Directions:
    Slice avocados in half and spoon flesh into a large bowl. Discard pits and skin. Mash with a fork and fold, or, for chunkier guacamole, simply run a thin bread knife through the avocados in multiple directions and fold gently until desired mixture is reached.

    Serve with chips, tomato salsa, and/or green chili salsa.

    Tip: Mix guacamole with Herdez salsa verde and cilantro and serve with any white fish. Yum!

    0

    User Feedback

    Recommended Comments

    I'm just beginning my research into this I have been eating gluten-free for at least 2 years with a few missteps. But my Prometheus Celiac Genetics blood test came back extremely HIGH. So I have work to do . Guess the vit/min I take will have to be checked more closely.

    Share this comment


    Link to comment
    Share on other sites


    Guest
    This is now closed for further comments

  • 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 2,500 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.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-m):




  • Related Articles

    Jefferson Adams
    Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces.
    Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout,
    Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling.
    To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice...

    Jefferson Adams
    This is a really versatile recipe for steak. The marinade is a quick go-to; it doesn’t take long for the meat to take on great flavor. You’ll find the steak goes great in tacos, in a salad atop of a hearty bed of greens like arugula or spinach, alongside just a few slices of tomatoes, and especially as the star of its own solo show.
    Ingredients:
    1 2-pound flank steak
    Juice from 3 limes, plus 1 teaspoon zest
    Juice from 1 orange, plus 1 teaspoon zest
    3 scallions, roughly chopped
    5 cloves smashed garlic, divided
    1 teaspoon Dijon mustard
    2 anchovy fillets
    3 tablespoons balsamic vinegar
    1 cup fresh parsley, loosely packed
    1 c...

    Jefferson Adams
    A good Gazpacho soup is a thing of joy that will put a smile on your face, and leave you begging for more warm days to relish this chilled delight. This particular Gazpacho recipe is easy to make, and delivers big flavor, along with a cool refreshing punch to the palate.
    Ingredients:
    4 Roma tomatoes, quartered
    2 cucumbers, peeled and halved
    1 large sweet onion, peeled and halved
    1½ cups green bell pepper, diced
    ⅓ cup chopped fresh chives
    4 ounces (1 jar) diced pimentos, drained
    4 cups tomato juice
    ⅓ cup olive oil
    ½ cup red wine vinegar
    ¼ teaspoon red pepper hot sauce
    1½ teaspoons salt
    ¼ teaspoon ground black pepper

    Jefferson Adams
    Fish tacos have gained a large and growing following over the last few decades. You can find them featured at numerous taquerias and Mexican restaurants. Too often, though, they are coated in batter and so off limits to people with celiac disease and gluten-sensitivity. After watching so many of my friends writhe in culinary ecstasy as they enjoyed their fish tacos, while I was relegated to standard tacos, I resolved to find a a gluten-free fish taco recipe that I could enjoy; one that would honor the simple roots of the fish taco and bring me the same level of joy as my friends so often enjoy. This simple recipe is makes delicious fish tacos without breaking...