Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
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:
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.
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.