Celiac.com 02/22/2025 - Gumbo is a hallmark of Louisiana cuisine, blending French, African, and Spanish culinary influences into a dish that embodies cultural fusion. Traditionally, gumbo is a hearty stew featuring a dark roux, a medley of proteins like sausage, chicken, or seafood, and the "holy trinity" of Creole cooking—onion, celery, and bell pepper. However, for those who need to avoid gluten, traditional roux made with wheat flour poses a challenge. This gluten-free version preserves the depth of flavor and rich texture of the original dish while substituting gluten-free ingredients for an inclusive twist on a Southern classic.

Crafting gumbo from scratch can feel like a celebration, especially when shared with family and friends. Its roots trace back to the 18th century, where it became a staple dish due to its ability to stretch ingredients to feed a crowd. With this gluten-free adaptation, everyone can partake in the joy and tradition of gumbo without compromising dietary needs.

Gluten-Free Gumbo Recipe

Ingredients

For the Roux:

• ½ cup gluten-free all-purpose flour
• ½ cup avocado oil or vegetable oil
• For the Gumbo:
• 1 pound smoked gluten-free sausage (e.g., Andouille or kielbasa), sliced
• 1 pound boneless, skinless chicken thighs, cubed
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups gluten-free chicken broth
• 1 (14-ounce) can diced tomatoes (optional)
• 1 cup frozen okra, sliced
• 2 teaspoons Cajun seasoning (ensure it is gluten-free)
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon ground black pepper
• 1 bay leaf
• 1 pound raw shrimp, peeled and deveined
• 2 green onions, thinly sliced
• 1 tablespoon fresh parsley, chopped

For Serving:

• Cooked white or brown rice

Instructions

Step 1: Make the Gluten-Free Roux

1. Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2. Gradually whisk in the gluten-free flour, ensuring there are no lumps.
3. Continue stirring constantly, cooking the roux until it becomes a deep caramel or milk chocolate color. This can take 10–15 minutes—do not rush this step as it builds the flavor foundation of your gumbo.

Step 2: Sauté the Aromatics

1. Add the diced onion, bell pepper, celery, and garlic to the roux. Stir well, allowing the vegetables to soften and absorb the rich flavors of the roux (about 5 minutes).

Step 3: Add Protein and Spices

1. Stir in the sausage and chicken, cooking until the chicken begins to brown.
2. Sprinkle in the Cajun seasoning, smoked paprika, thyme, and black pepper, ensuring the proteins and vegetables are evenly coated.

Step 4: Build the Broth

1. Gradually pour in the chicken broth while stirring to avoid lumps.
2. Add the diced tomatoes (if using), okra, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally.

Step 5: Add Shrimp and Finish

1. In the last 5–7 minutes of cooking, add the shrimp to the pot. Stir until the shrimp turn pink and are fully cooked.
2. Remove the bay leaf and taste the gumbo, adjusting seasoning as needed.

Step 6: Serve

1. Ladle the gumbo over cooked rice in bowls.
2. Garnish with green onions and parsley for a fresh finish.

Why This Recipe is Great for Celiacs

This gluten-free gumbo delivers the full-bodied flavors of the original dish without sacrificing texture or authenticity. The gluten-free roux ensures that those with celiac disease or gluten sensitivity can enjoy this beloved Southern comfort food. The recipe is versatile, allowing substitutions based on dietary preferences or ingredient availability, making it accessible for a wide range of palates. Whether you're a gumbo enthusiast or trying it for the first time, this recipe captures the spirit of Louisiana's rich culinary heritage in a way everyone can savor.

Celiac.com 12/24/2024 - This Chicken with Herbs and Honey Butter is a deliciously simple dish that combines savory herbs with the sweetness of honey for a satisfying meal. Crispy, golden breaded chicken breasts are pan-cooked in butter, adding rich flavor and tenderness, then served with a dollop of honey butter that melts over the top. Perfect for a quick yet comforting dinner, this dish pairs beautifully with roasted vegetables, rice, or a fresh green salad.

Ingredients:

• 1 large egg, lightly beaten
• ¾ cup gluten-free seasoned bread crumbs
• 2 tablespoons dried parsley flakes
• 1 teaspoon Italian seasoning
• ¾ teaspoon garlic salt
• ½ teaspoon gluten-free poultry seasoning
• 4 boneless skinless chicken breast halves (6 ounces each)
• 3 tablespoons butter

Honey Butter:

• ¼ cup butter, softened
• ¼ cup honey

Directions:
Place egg in a shallow bowl. In another shallow bowl, combine gluten-free bread crumbs and seasonings. Dip chicken into egg, then coat with bread crumb mixture.

Heat a large cast-iron or other heavy skillet over medium heat.

Cook chicken in butter until a thermometer reads 165°F, 4-5 minutes on each side.

Meanwhile, combine softened butter and honey.

Serve with chicken.

Celiac.com 12/14/2024 - These Maple & Bacon Glazed Brussels Sprouts are a deliciously sweet and savory side dish that’s perfect for any meal. Crisp bacon, buttery Brussels sprouts, and a hint of maple syrup combine for a flavor-packed dish that’s both comforting and elegant. Toasted pecans add extra flavor and crunch, while the maple glaze brings everything together with a touch of sweetness. Ideal for holiday gatherings or any time you want to elevate your veggie game!

Ingredients:

• 5 bacon strips, chopped
• 1 pound fresh Brussels sprouts, trimmed
• 3 tablespoons butter
• ½ cup chicken broth
• ¼ cup chopped pecans
• ¼ cup maple syrup
• ¼ teaspoon salt
• ¼ teaspoon pepper

Directions:
In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, sauté sprouts in butter until lightly browned, 4-5 minutes.

Stir in the broth, pecans, maple syrup, salt and pepper. 

Bring to a boil. Reduce heat; cover and simmer for 5 minutes. 

Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. 

Sprinkle with bacon and serve.

Celiac.com 11/13/2024 - This Ham and Bean Soup with Vegetables is a warm, hearty meal perfect for chilly days. Starting with a flavorful base of sautéed carrots, celery, and onion, this soup brings together tender ham, creamy great northern beans, and a subtle blend of spices. Simmered in savory chicken broth, it’s an easy, comforting dish that’s packed with protein and vegetables. Serve with crusty bread for a satisfying, wholesome dinner.

Ingredients:

• 1 pound of cubed ham
• 4 cans chicken broth
• 4 cans great northern beans, drained and rinsed
• 3 medium carrots, cubed
• 3 large celery stalks w/ leaves, chopped 
• 1 large onion, diced
• 1 Bay leaf
• ½ teaspoon minced garlic, chili powder and black pepper

Directions:

1) Make the mirepoix
In a large saucepan, sauté the carrots, celery and onion in butter until tender. Cut the vegetables into the same size so they cook evenly. 
NOTE: According to wikipedia, a mirepoix is a French word for a mixture of diced vegetables cooked with fat for a long time on low heat without coloring or browning. A mirepoix of sautéed carrots, onion and celery makes a perfect base for this soup. 

2): Add the remaining ingredients
Stir in the rinsed, drained great northern beans. Add the chicken broth, cubed ham, chili powder, minced garlic, pepper and bay leaf.

3): Simmer the ham and bean soup
Bring the soup to a boil. 

Reduce the heat and cook for 15 minutes or until heated through. Discard the bay leaf before serving.

Celiac.com 10/19/2024 - If you're looking for a simple, delicious entrée for a special lunch or dinner, this gluten-free crispy ranch chicken with buttery garlic pasta is the way to go. The chicken cutlets are coated in a crunchy Rice Chex (or gluten-free breadcrumbs) crust and seasoned with ranch seasoning, for a bold, satisfying flavor. Paired with a savory gluten-free garlic butter pasta, it's a perfect meal for weeknights or special occasions. 

Ingredients:

Chicken:

• 6 (6-oz.) chicken breast cutlets
• 6 tablespoons ranch seasoning mix, divided (from 2 [1-oz.] envelopes)
• 3 teaspoons kosher salt, divided, plus more to taste
• 1 teaspoon black pepper, divided
• 3 large eggs
• ½ cup potato starch or tapioca flour
• 3 cups crushed Rice Chex cereal, or gluten-free breadcrumbs
• 1 cup canola oil, divided
• ½ cup capers

Hot Buttered Gluten-Free Pasta:

• 16 oz. uncooked gluten-free spaghetti
• 6 tablespoons unsalted butter
• 4 teaspoons finely chopped garlic
• 2 cups freshly grated parmesan cheese
• Lemon wedges, crushed red pepper, and chopped dill, for topping (optional)

Instructions:

Prepare the Chicken: 

• Heat oven to 200°F. Pound chicken cutlets to ¼-inch thickness between sheets of plastic wrap or parchment paper. Season with 2 tablespoons of ranch seasoning, 2 teaspoons of salt, and ½ teaspoon of pepper.

Set Up Dredging Station:

• In a shallow bowl, beat the eggs.
• In another bowl, place the potato starch of tapioca flour.
• In a third bowl, mix crushed Rice Chex (or gluten-free breadcrumbs) with remaining ranch seasoning, 1 teaspoon of salt, and ½ teaspoon of pepper.

Coat the Chicken: Dredge each cutlet in potato starch or tapioca flour, shake off excess, dip in egg, then press into the Rice Chex mixture to coat.

Cook the Chicken: Heat ½ cup oil in a skillet over medium-high heat. Cook cutlets 2 at a time with the capers, about 2 minutes per side, until golden brown and internal temperature reaches 165°F. Keep cooked cutlets warm in the oven on a wire rack-lined baking sheet. Repeat with remaining cutlets, adding oil as needed.

Make the Pasta: While cooking the chicken, prepare gluten-free spaghetti al dente, according to package instructions, reserving 1 cup of pasta water.

Prepare the Sauce: In a skillet, melt butter over medium heat. Sauté garlic until golden, about 1 minute or so. Add cooked spaghetti, reserved pasta water, and Parmesan cheese. Stir until the pasta is evenly coated, about 2-3 minutes.

Serve: Divide the pasta into 4 bowls. Slice the chicken cutlets and place on top of each serving. Garnish with fresh dill, crushed red pepper, more Parmesan, and lemon wedges. Enjoy!
 

Celiac.com 10/18/2024 - You want it easy, you want it tasty, you want it gluten-free. This garlic butter chicken is might be the new favorite chicken recipe for our dinner table. Ready in just 30 minutes, this gluten-free garlic butter chicken is perfect for a fast and flavorful weeknight meal. The chicken is pan-seared to golden perfection and topped with a rich, garlicky butter sauce. We use chicken cutlets for quicker cooking, but thighs work just as well. Pair it with asparagus, a fresh salad, or roasted potatoes for a complete, satisfying gluten-free dinner.

Ingredients:

• 4 (5 to 6 oz.) chicken cutlets
• ¾ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup potato starch or tapioca flour
• 6 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• ⅔ cup chicken broth
• 1 tablespoon minced fresh chives
• 3 tablespoons minced fresh parsley

Directions:

Season and Dredge the Chicken: Sprinkle the cutlets evenly with salt and pepper. Place the potato starch in a shallow dish and lightly dredge each cutlet, shaking off any excess.

Cook the Chicken: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Cook the chicken for 3 to 4 minutes on each side until golden brown and cooked through. If necessary, cook in batches to avoid overcrowding the pan.

Keep Warm: Transfer the cooked chicken to a plate and loosely cover with aluminum foil to keep warm.

Make the Garlic-Butter Sauce: In the same skillet, add 1 tablespoon of butter and the minced garlic. Cook for 1 to 2 minutes until fragrant. Add the chicken broth and simmer, stirring frequently and scraping up the browned bits, until the liquid reduces by half (about 5 minutes).

Finish the Sauce: Reduce the heat to low and whisk in the remaining 3 tablespoons of butter until melted. Stir in the chives and parsley.

Serve: Spoon the garlic butter sauce over the chicken cutlets and serve immediately.

Enjoy this quick, savory dish with your favorite sides!

Celiac.com 10/03/2024 - This vibrant, gluten-free roasted veggie grain bowl is a perfect blend of flavors and nutrients. With spiced chickpeas, hearty vegetables, and a creamy tahini-yogurt dressing, it’s a delicious and wholesome meal that’s easy to prepare and clean up. Quinoa and avocado add the finishing touches, making this bowl a complete and satisfying dinner option. Best of all, you can add and change veggies depending on your tastes or what's available. 

Ingredients:

• 1 (14-ounce) can chickpeas, drained and rinsed
• ¾ teaspoon spicy curry powder
• 4 teaspoons olive oil
• Kosher salt and freshly ground black pepper
• 1 small red onion (about 4 ounces), cut into 1-inch pieces
• 1 medium carrot, peeled and chopped into ½-inch pieces
• 1 small sweet potato (about 7 ounces), peeled and chopped into ½-inch pieces
• 4 ounces medium cremini mushrooms, halved
• ½ green or yellow bell pepper, chopped into ½-inch pieces
• ⅓ cup fat-free Greek yogurt
• 1 tablespoon tahini
• 1 lemon
• 1 cup cooked quinoa
• ½ avocado, thinly sliced

Directions:

Heat the Oven
Heat your oven to 425°F.

Season the Chickpeas
In a medium bowl, toss the chickpeas with the spicy curry powder, 1 teaspoon of olive oil, ¼ teaspoon salt, and a few grinds of black pepper. Arrange the seasoned chickpeas on one side of a baking sheet.

Prepare the Vegetables
Place the red onion and bell pepper pieces next to the chickpeas, followed by the sweet potato chunks, carrots, and cremini mushroom halves. Toss the vegetables with the remaining 3 teaspoons of olive oil, ¼ teaspoon salt, and a generous amount of black pepper.

Roast Everything
Bake the chickpeas and vegetables in the heated oven until the chickpeas become slightly crunchy and the sweet potatoes are tender with browned edges, about 25 to 30 minutes.

Make the Dressing
While the chickpeas and vegetables are roasting, whisk together the Greek yogurt, tahini, and the juice of half a lemon in a small bowl. Season with salt and pepper to taste.

Assemble the Grain Bowl
Divide the cooked quinoa between bowls. Top with the roasted chickpeas and vegetables. Add slices of avocado and drizzle with the tahini-yogurt dressing. Serve with lemon wedges on the side.

Celiac.com 09/28/2024 - Elevate your gluten-free cooking with this flavorful Cajun Shrimp and Rice dish. Packed with bold spices and fresh ingredients, this recipe brings together tender shrimp, juicy tomatoes, and fluffy white rice in a quick and satisfying meal. Perfect for a weeknight dinner, it’s a gluten-free one-pan wonder that delivers a taste of the South right to your table.

Ingredients:

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Directions:

Heat the Skillet
In a large skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute.

Cook the Shrimp
Sprinkle the Cajun seasoning over the shrimp and add them to the skillet. Cook, stirring frequently, until the shrimp start to curl, about 1 minute. Season with salt and pepper to taste.

Add Vegetables
Stir in the chopped tomatoes and scallions. Cook for about 1 minute, allowing the flavors to blend.

Incorporate the Rice
Add the cooked white rice to the skillet along with ¼ cup of water. Continue cooking, stirring occasionally, until the rice is warmed through and the shrimp are fully opaque, about 3 more minutes.

Finish and Serve
Stir in the chopped parsley. Serve hot with lemon wedges on the side for a zesty finish.

Tip: This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp.

Celiac.com 09/20/2024 - Turn your classic meat and potatoes into a fresh, flavorful dish, by serving them over a bed of crisp romaine lettuce dressed with a tangy vinaigrette. This hearty yet refreshing gluten-free salad combines tender slices of sirloin steak with roasted red-skinned potatoes, juicy tomatoes, and creamy blue cheese for a meal that’s satisfying and delicious.

Ingredients:

• 1¼ pounds small red-skinned potatoes, quartered
• ¼ cup extra-virgin olive oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 3 tablespoons steak sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1½ pounds boneless sirloin steak (about 1 inch thick)
• 2 romaine lettuce hearts, torn
• Small red onion sliced thin
• 1 large beefsteak tomato, quartered and sliced
• ¼ cup chopped fresh chives, plus more for topping
• ½ cup crumbled blue cheese

Directions:

Prepare the Oven and Potatoes:

• Position racks in the top and bottom of the oven; place a rimmed baking sheet on the bottom rack. Preheat the oven to 450°F.
• Toss the quartered potatoes with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and a few grinds of pepper in a bowl.
• Spread the seasoned potatoes on the preheated baking sheet and bake, turning once, until golden and tender, about 18 to 20 minutes.

Make the Vinaigrette:

• In a large bowl, whisk together the steak sauce, red wine vinegar, Dijon mustard, and the remaining 2 tablespoons of olive oil. Set aside.

Cook the Steak:

• Heat a large ovenproof skillet over high heat.
• Brush the sirloin steak on both sides with olive oil, and season generously with salt and pepper.
• Sear the steak in the skillet until browned, about 2 minutes per side.
• Brush the top of the steak with about 1 tablespoon of the prepared vinaigrette.
• Transfer the skillet to the top oven rack and cook until the steak reaches an internal temperature of 120°F for medium-rare, approximately 4 minutes.
• Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before thinly slicing against the grain.

Assemble the Salad:

• Whisk 2 tablespoons of the juices from the skillet into the remaining vinaigrette.
• Add the torn romaine lettuce, red onion, sliced tomato, and chopped chives to the bowl. Season with salt and pepper, and toss to combine.
• Divide the salad among plates, then top with the roasted potatoes, sliced steak, crumbled blue cheese, and a sprinkle of extra chives for garnish.

Celiac.com 07/24/2024 - Chili con carne, a beloved staple of Tex-Mex cuisine, has roots deeply embedded in the culinary traditions of the American Southwest. Originating in the 19th century, this hearty dish was first popularized by the "Chili Queens" of San Antonio, who served up bowls of spicy, meat-filled chili at public gatherings and festivals. Over the years, chili con carne evolved, incorporating a variety of ingredients and spices influenced by Mexican, Native American, and Spanish cooking. Today, it stands as a symbol of comfort and warmth, bringing together a rich tapestry of flavors that tell the story of its diverse heritage, and it's usually naturally gluten-free.

This Spicy Smoky Chili con Carne recipe captures the essence of its historical roots while adding a modern twist. The combination of ground beef and beef chuck provides a robust texture, while the blend of smoked paprika, cumin, and a touch of cocoa powder creates a depth of flavor that is both complex and satisfying. The addition of liquid smoke and apple cider vinegar adds a unique smoky tang, enhancing the chili's overall profile. Perfect for a cozy family dinner or a lively gathering with friends, this dish promises to deliver a memorable and comforting culinary experience.

Spicy Smoky Gluten-Free Chili con Carne Recipe

Ingredients:

• 1 pound ground beef
• 1 pound beef chuck, cut into small cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 jalapeño peppers, finely chopped (seeds removed for less heat)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for extra heat)
• 2 teaspoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon liquid smoke
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving)
• Shredded cheddar cheese (for serving)
• Lime wedges (for serving)

Instructions:

1. Brown the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and beef chuck, cooking until browned. Remove the meat with a slotted spoon and set aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the garlic, jalapeños, red bell pepper, and yellow bell pepper, and cook for another 5 minutes until softened.
3. Add the Liquids and Beans: Stir in the diced tomatoes, tomato sauce, black beans, kidney beans, beef broth, and tomato paste. Return the browned meat to the pot and stir well.
4. Season the Chili: Add the chili powder, smoked paprika, cumin, oregano, coriander, cocoa powder, salt, black pepper, cayenne pepper (if using), and brown sugar. Stir to combine.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, stirring occasionally, until the meat is tender and the flavors have melded together.
6. Finish the Chili: About 15 minutes before serving, stir in the apple cider vinegar and liquid smoke. Adjust seasoning with more salt and pepper if needed.
7. Serve: Ladle the chili into bowls and garnish with chopped cilantro. Serve with a dollop of sour cream, shredded cheddar cheese, and a wedge of lime on the side.

Enjoy your hearty and flavorful Spicy Smoky Chili con Carne!

Celiac.com 06/18/2024 - Crispy, tangy, and irresistibly spicy, buffalo wings are a crowd-pleaser at any gathering. For those who need to avoid gluten, enjoying this classic favorite might seem challenging. However, with the right ingredients and techniques, you can create delicious gluten-free buffalo wings that rival any restaurant version. This recipe ensures that everyone, including those with celiac disease or gluten sensitivities, can savor these mouthwatering wings without worry.

The secret to perfect buffalo wings lies in achieving the ideal balance between a crunchy exterior and a juicy, tender interior. By using a gluten-free flour blend and a few simple tricks, these wings come out perfectly crispy every time. Tossed in a fiery buffalo sauce made from gluten-free ingredients, these wings pack a punch of flavor that will leave you craving more. Whether you're hosting a game day party or simply treating yourself to a tasty snack, these gluten-free buffalo wings are sure to be a hit.

Gluten-Free Buffalo Wings

Ingredients:

For the Wings:

• 2 pounds chicken wings, separated into drumettes and flats
• 1 cup gluten-free flour blend
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional, for extra heat)
• 1 tablespoon baking powder (ensure it's gluten-free)
• Oil for frying (canola, vegetable, or peanut oil work well)

For the Buffalo Sauce:

• ½ cup Frank's RedHot Original Cayenne Pepper Sauce (or any other gluten-free hot sauce)
• ¼ cup unsalted butter
• 1 tablespoon honey or agave syrup (optional, for a touch of sweetness)
• 1 teaspoon Worcestershire sauce (ensure it's gluten-free)
• ½ teaspoon garlic powder

Directions:

Prepare the Chicken Wings:

• Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure they become crispy when fried.
• In a large bowl, mix the gluten-free flour blend, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder.
• Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour.

Fry the Wings:

• Heat oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the wings.
• Fry the wings in batches, being careful not to overcrowd the fryer. Cook each batch for 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F or 74°C).
• Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil.

Prepare the Buffalo Sauce:

• In a small saucepan over medium heat, melt the butter.
• Add the Frank's RedHot sauce, honey or agave syrup (if using), Worcestershire sauce, and garlic powder. Stir to combine.
• Bring the mixture to a simmer, then remove from heat.

Toss the Wings:

• Place the fried wings in a large mixing bowl.
• Pour the buffalo sauce over the wings and toss them until they are evenly coated.

Serve:

• Transfer the coated wings to a serving platter.
• Serve immediately with celery sticks and your favorite gluten-free dipping sauce, such as ranch or blue cheese.

Enjoy your crispy, tangy, and spicy gluten-free buffalo wings!

Celiac.com 05/17/2024 - Green Chile pork stew is practically a religion in New Mexico.  There are numerous regional and family variations, and people are deeply devoted to their favorite versions. This version includes potatoes, though many do not. This version is thickened slightly at the end with potato starch. It's delicious with rice, potatoes, and/or hot corn tortillas.

Ingredients:

• 2 pounds pork butt or shoulder roast, cut in 1 inch cubes
• 3 cups chopped Hatch Green Chile
• 3 cups potatoes, diced
• 2 cup peeled and chopped fresh tomatoes
• ¼ cup flour
• 2 cups chicken stock
• 1 can (14 ounces) Hatch green chile enchilada sauce
• 2 tablespoons shortening or lard
• 2 tablespoons potato starch, or more as needed to dredge meat.
• 3 cloves garlic, minced
• 1 large onion, diced
• 1 teaspoons salt
• 1 teaspoon cumin
• ½ teaspoon sugar
• ½ teaspoon black pepper
• 2 cups tomatoes, diced
• 1 tablespoon potato starch or corn starch to thicken, as desired

Directions
Combine the pork, potato starch, pepper and garlic powder in a gallon size Ziploc bag. Shake to coat thoroughly and then set aside.

In a large pot over medium heat, warm the shortening. 

Brown pork on all sides until well caramelized.

Add the fresh garlic and onion and sauté until translucent, approximately 2-3 minutes.

Add all remaining ingredients to pot except the potatoes. 

Simmer at low heat for 45 minutes to 1 hour or until the pork is tender. 

Then, add the potatoes and cook 15-20 minutes until tender.

Add potato starch or corn starch premixed into a small amount of water to thicken, as desired.

Serve with rice, potatoes, and/or heated corn tortillas and enjoy.