Celiac.com 12/31/2024 - Ajiaco is a beloved Colombian soup, often regarded as a national treasure. Originating in the Andean region, especially around Bogotá, this hearty dish is made with chicken, a variety of potatoes, corn, and an herb called guascas, which gives it a distinctive flavor. The soup is traditionally served with a side of rice, capers, avocado, and a dollop of sour cream. Naturally gluten-free when made without processed additives, this recipe focuses on wholesome ingredients that deliver comfort and nutrition in every spoonful.

Gluten-Free Ajiaco Recipe:

Ingredients:

• 1 whole chicken or 4 bone-in chicken breasts
• 8 cups water or gluten-free chicken broth
• 3-4 medium Yukon Gold potatoes, peeled and sliced
• 3-4 medium Russet potatoes, peeled and cubed
• 4 small creamer potatoes, halved (optional)
• 2 ears of corn, cut into thirds
• 1 bunch fresh cilantro
• 1 bunch guascas (or substitute with thyme if unavailable)
• 1 clove garlic, minced
• 1 medium onion, chopped
• Salt and pepper, to taste
• 1 avocado, sliced (for serving)
• ½ cup capers (for serving)
• ½ cup sour cream (optional, for serving)
• Cooked white rice (optional, for serving)

Instructions:

• Prepare the chicken: In a large pot, add the chicken and cover with water or gluten-free chicken broth. Bring to a boil, reduce the heat, and simmer for about 25-30 minutes, until the chicken is fully cooked. Remove the chicken, set it aside to cool, and shred it into bite-sized pieces. Reserve the broth.
• Cook the vegetables: In the same pot with the broth, add the Yukon Gold, Russet, and creamer potatoes, along with the chopped onion, garlic, and corn. Simmer on medium heat for about 20-25 minutes, until the potatoes begin to soften and break down, which helps thicken the soup.
• Add flavor: Stir in the guascas or thyme, and season the soup with salt and pepper to taste. Continue simmering for another 10 minutes until the flavors meld together.
• Return the chicken: Add the shredded chicken back to the pot and cook for another 5-10 minutes, allowing it to absorb the rich flavors of the broth.
• Serve: Ladle the ajiaco into bowls and serve with sliced avocado, capers, and a dollop of sour cream if desired. Pair with a side of cooked white rice for an even heartier meal.

Enjoy this gluten-free version of Ajiaco, a true Colombian classic that provides warmth and comfort with every bite.

Celiac.com 12/25/2024 - Arepas, a beloved staple in Latin American cuisine, especially in countries like Venezuela and Colombia, date back to pre-Columbian times when indigenous peoples used corn as a fundamental part of their diet. Traditionally made from ground maize dough, these versatile corn-based flatbreads have been enjoyed for centuries as a daily food, symbolizing the region’s rich culinary heritage. Naturally gluten-free due to their use of cornmeal, arepas are known for their crispy exterior and soft, pillowy interior.

In recent years, arepas have gained global popularity, not just for their delicious taste but for their versatility as a base for countless fillings. From savory meats and cheeses to fresh avocado and eggs, they can be tailored to suit any meal or occasion. This recipe keeps the classic preparation alive while allowing you to get creative with modern fillings for a truly satisfying gluten-free dish.

Gluten-Free Arepas Recipe

Ingredients:

• 2 cups of precooked cornmeal (labeled "masarepa" or "harina PAN")
• 2 ½ cups of warm water
• 1 teaspoon salt
• 1 tablespoon melted butter (optional)
• 1 tablespoon vegetable oil (for cooking)

Optional Fillings:

• Shredded cheese
• Pulled chicken or beef
• Avocado slices
• Black beans and plantains
• Fried eggs
• Fresh salsa

Instructions:

Mix the Dough:

• In a large bowl, combine the warm water and salt, stirring until the salt is fully dissolved.
• Gradually add the precooked cornmeal to the water, stirring constantly to avoid lumps. Mix until the dough is smooth and all the flour is hydrated.
• If using, add the melted butter to the dough for an extra touch of richness.
• Let the dough rest for about 5 minutes, allowing it to firm up slightly.

Shape the Arepas:

• After resting, knead the dough lightly to ensure it's evenly mixed.
• Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten gently to form discs about ½-inch thick and 4 inches in diameter.
• Smooth the edges with your fingers to prevent cracking during cooking.

Cook the Arepas:

• Heat a large non-stick skillet or griddle over medium heat and add a small amount of vegetable oil.
• Place the arepas onto the hot skillet and cook for 5-7 minutes per side, or until they develop a golden-brown crust.
• Once both sides are nicely browned, transfer the arepas to a baking sheet and place them in a preheated oven at 350°F (175°C) for an additional 10 minutes to ensure they’re cooked through and have a fluffy interior.

Serve and Fill:

• Remove the arepas from the oven and let them cool slightly.
• Using a knife, carefully slice each arepa halfway open to create a pocket (similar to cutting a pita bread).
• Fill with your favorite ingredients like melted cheese, shredded meats, avocado, or any combination that you enjoy!

Filling Suggestions:

Cheese Lover's Delight:

• Stuff the warm arepas with shredded mozzarella or queso blanco. Add a touch of butter inside for an extra creamy texture.

Avocado & Black Beans:

• Mash ripe avocado and mix with a pinch of salt and lime juice. Fill the arepa pocket with the avocado and spoon in seasoned black beans. Top with fresh cilantro and a sprinkle of crumbled feta cheese.

Pulled Chicken & Salsa:

• Add shredded rotisserie chicken seasoned with cumin and smoked paprika, and top with fresh tomato salsa and a dollop of sour cream.

Breakfast Arepas:

• Fill with scrambled eggs, sautéed onions, and peppers. Add a handful of spinach and a few slices of avocado for a hearty breakfast option.

Tips for Perfect Arepas:

• Consistency of the Dough: The dough should feel moist but not sticky. If it’s too dry, add a little more water; if it’s too sticky, add a touch more cornmeal.
• Avoid Cracks: If the edges crack while shaping, wet your hands slightly and smooth them out.
• Flavor Boost: Feel free to add spices or herbs to the dough, like garlic powder, dried oregano, or finely chopped cilantro for a twist on the traditional flavor.

Enjoy these gluten-free arepas as a versatile base for your favorite fillings, perfect for breakfast, lunch, or dinner!

Celiac.com 11/29/2024 - Patacones, also known as tostones in many Latin American and Caribbean countries, are twice-fried green plantain slices that have been enjoyed for centuries as a crunchy side dish or snack. These golden rounds of deliciousness are naturally gluten-free and are a staple in cuisines from Colombia to Puerto Rico. Plantains, a type of starchy banana, are picked green for this recipe to achieve the perfect crispy texture. Traditionally served with a variety of toppings or dips, patacones bring a satisfying crunch to any meal, whether you’re enjoying them solo or alongside a savory dish.

Gluten-Free Patacones (Tostones) Recipe

Ingredients:

• 3 green plantains
• ¼ cup vegetable oil (or more for frying)
• Sea salt, to taste
• Optional: garlic sauce, guacamole, or salsa for serving

Instructions:

• Prepare the plantains: Peel the green plantains by cutting off the ends and making a shallow slit along the length of the skin. Gently pull the peel off to reveal the firm, green flesh. Slice the plantains into 1-inch thick rounds.
• First fry: Heat the oil in a large skillet over medium heat. Add the plantain slices in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side until they turn light golden. Remove the plantains and place them on a paper towel-lined plate to drain the excess oil.
• Flatten the plantains: Using a tostonera (a traditional tool for flattening tostones) or the back of a flat-bottomed glass, gently press each fried plantain slice to flatten it to about half its original thickness.
• Second fry: Return the flattened plantains to the hot oil and fry them again for 1-2 minutes per side until they are crispy and golden brown. Remove and drain on a paper towel.
• Season and serve: Immediately sprinkle with sea salt and serve hot with your favorite dipping sauces such as garlic aioli, guacamole, or a tangy salsa.

Enjoy your gluten-free patacones as a delicious snack or side dish that pairs well with a variety of meals!

Celiac.com 11/23/2024 - Sancocho is a beloved traditional dish found throughout Latin America, with variations in countries like Colombia, the Dominican Republic, and Puerto Rico. Its roots can be traced back to the indigenous and Spanish influences in the region, where hearty stews were common fare. The dish is often made with a mix of meats and starchy vegetables, including yuca, potatoes, plantains, and corn, making it both filling and flavorful. As long as gluten-containing thickeners are avoided, Sancocho can easily be made gluten-free, offering a warm and comforting meal that celebrates the natural flavors of fresh ingredients.

Gluten-Free Sancocho Recipe

Ingredients:

• 1 lb bone-in beef (or chicken, pork, or a combination)
• 1 large yuca (cassava), peeled and cut into chunks
• 4 medium potatoes, peeled and cut into quarters
• 2 green plantains, peeled and cut into thick slices
• 2 ears of corn, cut into 2-inch pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 tsp cumin
• 1 tsp paprika
• 2 bay leaves
• 1 bunch fresh cilantro, chopped (reserve some for garnish)
• Salt and pepper to taste
• 10 cups water or gluten-free beef or chicken broth
• 1 avocado, sliced (for serving)
• Gluten-free white rice (for serving)
• Lime wedges (for serving)

Instructions:

Prepare the Meat:
In a large pot, heat a bit of oil over medium heat. Brown the meat on all sides. Once browned, add the chopped onion, garlic, and bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.

Add the Vegetables:
Add the yuca, potatoes, plantains, and corn to the pot. Stir in the cumin, paprika, bay leaves, and chopped cilantro. Season with salt and pepper.

Simmer the Sancocho:
Pour in the water or gluten-free broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and the vegetables are soft.

Adjust Seasoning:
Taste the soup and adjust seasoning with more salt and pepper, if needed. If you prefer a thicker soup, you can lightly mash some of the vegetables directly in the pot to help thicken the broth.

Serve:
Ladle the Sancocho into bowls. Serve hot with slices of avocado, a side of gluten-free white rice, and lime wedges for squeezing over the top. Garnish with fresh cilantro.

Enjoy this comforting and hearty gluten-free version of a traditional Sancocho, perfect for family gatherings or a cozy night in!

Celiac.com 11/22/2024 - Bandeja Paisa is a beloved dish from the Antioquia region of Colombia, known for its hearty combination of ingredients and bold flavors. Traditionally served as a large platter, this meal symbolizes the rich, agricultural culture of the Paisa people, who relied on filling and energy-dense meals to sustain them throughout the day. While it typically includes items like chorizo, pork belly, and rice, we’ve crafted a gluten-free version that maintains the essence of this iconic dish while ensuring it’s safe for those with gluten sensitivities or celiac disease.

Our gluten-free Bandeja Paisa swaps out any gluten-containing sides or sauces, while still celebrating the diverse textures and flavors that make this dish so popular. The recipe includes a mix of tender, juicy meats, perfectly fried plantains, creamy avocado, and protein-packed beans, offering a balanced and satisfying meal. Whether you’re enjoying this dish for a special occasion or a comforting dinner, you’ll find it’s a true celebration of Colombian culinary heritage, minus the gluten!

Gluten-Free Bandeja Paisa Recipe

Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients:

• 1 cup white rice (gluten-free)
• 1 cup red beans (cooked or canned)
• 4 eggs (fried sunny-side-up)
• 2 ripe plantains (sliced lengthwise)
• 1 large avocado (sliced)
• 4 pork belly strips (or bacon, cooked and crispy)
• 4 gluten-free chorizo sausages
• 2 tbsp olive oil (for frying)
• Salt and pepper to taste
• 1 lime (cut into wedges)
• Optional Garnishes:
• Gluten-free arepas (corn cakes)
• Fresh cilantro
• Pickled onions

Instructions:

Cook the Rice and Beans:
Begin by cooking the white rice according to package instructions. Season lightly with salt. If using dried beans, make sure they are pre-soaked and cooked until tender. You can also use canned red beans, just be sure to drain and rinse them.

Fry the Plantains:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.

Cook the Pork Belly and Chorizo:
In the same skillet, fry the pork belly strips (or bacon) until crispy. Set aside on a paper towel to drain any excess oil. Next, cook the chorizo sausages in the skillet until browned and cooked through, about 10-12 minutes. Remove and keep warm.

Fry the Eggs:
In a separate skillet, heat the remaining olive oil and fry the eggs sunny-side-up. Season with a pinch of salt and pepper.

Assemble the Bandeja Paisa:
On each plate, start by adding a generous scoop of rice and a portion of beans. Arrange a fried egg on top. Add the crispy pork belly, chorizo, fried plantains, and sliced avocado around the edges of the plate.

Garnish and Serve:
Serve with lime wedges for squeezing over the dish, and if desired, include a gluten-free arepa on the side. Garnish with fresh cilantro or pickled onions for added flavor.

Enjoy this rich and satisfying gluten-free version of Bandeja Paisa! It’s perfect for sharing and provides a wonderful balance of flavors and textures.

Celiac.com 11/09/2024 - Lomo Saltado is a beloved Peruvian dish that beautifully fuses traditional Peruvian ingredients with Chinese cooking techniques, reflecting the country's rich history of cultural blending. The dish was born from the influence of Chinese immigrants who arrived in Peru in the late 19th century, bringing with them the stir-fry technique and ingredients like soy sauce. Lomo Saltado features tender beef strips, onions, tomatoes, and crispy potatoes, all stir-fried together and served with rice—a perfect example of Peru's "Chifa" cuisine, which marries Asian flavors with Andean ingredients.

This gluten-free version of Lomo Saltado stays true to its origins while using gluten-free soy sauce to ensure it's safe for those with celiac disease or gluten intolerance. The combination of savory, tangy, and slightly sweet flavors, along with the textural contrast between tender beef, juicy tomatoes, and crispy potatoes, makes this dish a satisfying and hearty meal that anyone can enjoy.

Gluten-Free Lomo Saltado Recipe:

Ingredients:

• 1 lb beef sirloin, sliced into strips
• 2 medium tomatoes, quartered
• 1 large red onion, thickly sliced
• 2 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon gluten-free Worcestershire sauce
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 medium potatoes, peeled and cut into fries
• 1 tablespoon fresh cilantro, chopped (optional)
• Salt and pepper to taste
• 2 tablespoons vegetable oil (for frying and sautéing)
• Cooked white rice (for serving)

Instructions:

Prepare the Potatoes:

Heat oil in a large pan and fry the cut potatoes until golden and crispy. Drain on paper towels and season with salt. Alternatively, you can bake the fries in the oven at 425°F (220°C) for 25–30 minutes, turning halfway through.

Cook the Beef:

In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the beef strips in batches and stir-fry until browned and cooked through. Set the beef aside.

Sauté the Vegetables:

In the same pan, add a little more oil if needed and sauté the onions and garlic for about 2–3 minutes until softened but still slightly crisp. Add the tomatoes and cook for another 1–2 minutes.

Combine and Season:

Return the beef to the pan with the vegetables. Add the gluten-free soy sauce, Worcestershire sauce, red wine vinegar, cumin, and smoked paprika. Toss everything together and cook for 1–2 minutes to allow the flavors to meld. Adjust salt and pepper to taste.

Serve:

Serve the beef and vegetable mixture over cooked white rice, topped with the crispy fries. Garnish with fresh cilantro, if desired.

Tips:

For extra flavor, marinate the beef for 30 minutes in a mix of soy sauce, vinegar, cumin, and garlic before cooking.

Add chili peppers for some heat, or drizzle with lime juice before serving for a zesty finish.

Celiac.com 11/06/2024 - Aji de Gallina is a traditional Peruvian dish known for its rich, creamy, and mildly spicy sauce made with aji Amarillo peppers. This recipe has been adapted to be gluten-free, ensuring that everyone can enjoy its delightful flavors. The dish features tender, shredded chicken bathed in a velvety sauce made from aji Amarillo, dairy, and gluten-free bread, or can be prepared without bread for a naturally thickened sauce. Serve this comforting dish over rice or boiled potatoes, topped with olives and hard-boiled eggs for a perfect Peruvian meal.

Gluten-Free Aji de Gallina Recipe

Ingredients:

• 2 large chicken breasts (boneless, skinless)
• 2 cups gluten-free chicken broth
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3-4 aji Amarillo peppers (or 2 tablespoons aji Amarillo paste)
• 1 cup evaporated milk
• 1-2 slices gluten-free bread (optional)
• ¼ cup gluten-free walnuts (optional for added thickness)
• ½ cup grated Parmesan cheese
• ¼ teaspoon ground cumin
• Salt and pepper, to taste
• Cooked white rice, for serving
• Boiled potatoes, for serving
• Black olives, halved, for garnish
• Hard-boiled eggs, sliced, for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Chicken: In a medium pot, bring the gluten-free chicken broth to a simmer. Add the chicken breasts and cook until fully cooked through, about 15-20 minutes. Remove the chicken from the broth, shred it using two forks, and set aside. Reserve the broth.
2. Prepare the Sauce: If using whole aji Amarillo peppers, remove the seeds and veins, then blend them with a little of the reserved chicken broth until smooth. Alternatively, if using aji Amarillo paste, you can skip this step.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, and sauté until soft and translucent, about 5 minutes. Add the blended aji Amarillo or paste and cook for another 2 minutes, allowing the flavors to meld.
4. Thicken the Sauce: Soak the gluten-free bread in a small amount of evaporated milk until softened. Blend the soaked bread with walnuts (if using) until smooth. Add this mixture to the skillet, stirring to combine. Gradually pour in the evaporated milk and about 1 cup of the reserved chicken broth, stirring to create a creamy sauce.
5. Season and Combine: Stir in the grated Parmesan cheese, ground cumin, salt, and pepper to taste. Cook for an additional 5 minutes, allowing the sauce to thicken. If the sauce becomes too thick, add more chicken broth.
6. Add Chicken: Add the shredded chicken to the sauce, stirring well to coat the chicken evenly. Cook for a few more minutes until everything is heated through and the flavors have fully developed.
7. Serve: Serve the Aji de Gallina over cooked white rice or boiled potatoes. Garnish with black olives, hard-boiled egg slices, and fresh parsley.

Enjoy this gluten-free version of Aji de Gallina, bursting with authentic Peruvian flavors!

Celiac.com 11/02/2024 - Tacu Tacu is a classic dish with Afro-Peruvian roots, originally created as a way to use up leftover rice and beans. Over time, it has evolved into a popular and versatile dish that pairs well with meat or seafood. The heart of Tacu Tacu lies in its simplicity and rich flavors, made from fried rice and beans, which form a crispy crust on the outside while remaining tender inside. Traditionally, it’s gluten-free, but to ensure a celiac-safe version, make sure no wheat-based sauces or breading are used.

Gluten-Free Tacu Tacu Recipe

Ingredients:

• 2 cups cooked white rice
• 1 ½ cups cooked beans (can be black, pinto, or red beans)
• 1 small red onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil (for frying)
• 1 tsp ground cumin
• Salt and pepper to taste
• Optional: 1 fried egg per serving (for garnish)
• Optional protein: grilled meat, chicken, or seafood (ensure gluten-free preparation)

Instructions:

Prepare the Mixture:

In a large bowl, combine the cooked rice and beans. Mash them slightly to help them stick together but still keep a few whole beans for texture.

Cook the Aromatics:

In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Season with cumin, salt, and pepper.

Form the Tacu Tacu:

Add the rice and bean mixture to the frying pan with the onions and garlic. Stir to combine everything evenly. Press the mixture into a large flat patty or multiple smaller patties.

Fry the Tacu Tacu:

Allow the patty to fry undisturbed for 5-7 minutes on one side until a crispy golden crust forms. Flip and repeat on the other side until the entire mixture is crispy.

Serve:

Serve Tacu Tacu hot, optionally topped with a fried egg and paired with grilled meat, chicken, or seafood.

Enjoy a gluten-free version of this Peruvian comfort food that’s both satisfying and rich in history!

Celiac.com 10/29/2024 - Ceviche, a centuries-old dish with roots in Peru, is a culinary treasure that celebrates the bounty of the sea. Believed to have originated with the ancient Mochica civilization along the northern coast of Peru, ceviche has evolved over time, influenced by Spanish colonists who introduced citrus fruits like lime. Traditionally, ceviche was prepared by marinating fish in the juice of a local fruit, but today, it's made with fresh fish "cooked" in lime juice, reflecting the perfect balance of acidity, heat, and freshness.

This gluten-free ceviche recipe stays true to the dish’s authentic roots while ensuring it's safe for those with gluten sensitivities. With a vibrant blend of marinated white fish, tangy lime, crunchy onions, and a hint of chili pepper heat, it’s a refreshing and satisfying dish that’s both healthy and delicious. Whether served as an appetizer or a light meal, this ceviche offers a taste of Peruvian coastal tradition in every bite.

Gluten-Free Peruvian Ceviche Recipe

Ingredients:

• 1 lb fresh white fish (like sea bass, snapper, or tilapia), cut into bite-sized cubes
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1 small red onion, thinly sliced
• 1–2 fresh chili peppers (aji amarillo or jalapeño), finely chopped (adjust based on heat preference)
• ¼ cup fresh cilantro, chopped
• 1 garlic clove, minced
• 1 tsp salt (to taste)
• ½ tsp ground black pepper
• 1 small sweet potato, boiled and sliced (optional for serving)
• 1 ear of corn, boiled and cut into rounds (optional for serving)
• Lettuce leaves for serving (optional)
• Avocado slices (optional)

Instructions:

1. Prepare the Fish:

Start by selecting fresh, high-quality fish that’s safe for raw consumption. Use a sharp knife to cut the fish into small, even-sized cubes (about 1/2 inch).

Place the fish in a glass or non-reactive bowl (avoid metal, as it can react with the lime juice and alter the flavor).

2. Marinate the Fish:

Pour the freshly squeezed lime juice over the fish cubes, ensuring they are fully submerged. The acidity from the lime juice will "cook" the fish by denaturing its proteins.

Let the fish marinate in the refrigerator for 15–30 minutes, depending on the texture you prefer. Less time will result in a more tender, raw-like fish, while a longer marinade will make the fish firmer and more opaque.

3. Prepare the Vegetables:

While the fish is marinating, thinly slice the red onion and finely chop the chili peppers, cilantro, and garlic.

Rinse the onion slices under cold water briefly to reduce their sharpness, then pat dry.

4. Mix the Ingredients:

Once the fish has marinated to your liking, drain most of the lime juice, leaving just a bit to maintain moisture and flavor.

Add the onions, chili peppers, cilantro, minced garlic, salt, and black pepper to the fish. Gently toss the mixture to combine all the flavors evenly.

5. Chill and Serve:

Let the ceviche chill in the refrigerator for another 5 minutes to allow the flavors to meld.

Serve the ceviche on a bed of lettuce leaves, garnished with boiled sweet potato slices, corn rounds, and avocado slices for added texture and taste.

Tips:

• Fish selection: Always choose the freshest fish available, and be sure it’s sushi-grade if possible. Freshness is key to a good ceviche.
• Spice level: Adjust the amount of chili pepper based on your spice tolerance. You can remove the seeds to make it milder or add more for a fiery kick.
• Serving: Ceviche is traditionally served as an appetizer or light meal, often accompanied by crunchy corn kernels or gluten-free tortilla chips for dipping.

Why This Recipe is Gluten-Free:

This ceviche recipe uses only naturally gluten-free ingredients like fresh fish, lime juice, vegetables, and herbs. By avoiding wheat-based soy sauces or thickeners, you ensure that this dish remains safe for anyone with gluten intolerance or celiac disease.

Enjoy this vibrant, zesty gluten-free ceviche as a refreshing starter or main course!

Celiac.com 10/22/2024 - Papas a la Huancaína is a beloved Peruvian appetizer that hails from the Huancayo region. Its creamy, spicy sauce made from aji amarillo peppers, fresh cheese, and milk is typically served over boiled potatoes and accompanied by hard-boiled eggs and olives. Traditionally thickened with crackers or bread, this recipe has been adapted to be gluten-free without sacrificing the rich, smooth texture that makes it so special. This dish showcases the perfect blend of Peruvian heat from the aji amarillo and the mild creaminess of cheese, making it a comforting and satisfying dish.

Gluten-Free Papas a la Huancaína Recipe

Ingredients:

• 4-5 medium yellow potatoes, boiled and sliced
• 3-4 aji amarillo peppers (or 2 tablespoons aji amarillo paste)
• 1 cup queso fresco or gluten-free feta cheese
• ½ cup evaporated milk
• 2 tablespoons gluten-free crackers or gluten-free bread (optional, for thickening)
• 2 tablespoons vegetable oil
• Salt, to taste
• Cooked white rice, for serving (optional)
• Black olives, for garnish
• Hard-boiled eggs, sliced, for garnish
• Lettuce leaves, for serving

Instructions:

1. Prepare the Aji Amarillo: If using fresh aji amarillo peppers, remove the seeds and veins to reduce heat. Boil the peppers for 5 minutes to soften them, then blend them into a paste with a little water. If using aji amarillo paste, you can skip this step.
2. Blend the Sauce: In a blender, combine the aji amarillo paste, queso fresco (or gluten-free feta), evaporated milk, gluten-free crackers or bread (optional for thickening), vegetable oil, and salt to taste. Blend until smooth and creamy. If the sauce is too thick, you can add a little more evaporated milk until it reaches your desired consistency.
3. Assemble the Dish: Arrange the boiled potato slices on a serving platter. Pour the Huancaína sauce generously over the potatoes, ensuring they are fully covered.
4. Garnish and Serve: Garnish the dish with black olives, sliced hard-boiled eggs, and lettuce leaves. Serve immediately, either on its own or alongside cooked white rice for a more filling meal.

This gluten-free version of Papas a la Huancaína preserves the authentic flavors of the dish while making it accessible for those with gluten sensitivities. The rich and spicy sauce combined with tender potatoes offers a taste of Peru's culinary heritage in a simple yet delicious recipe!

Celiac.com 07/05/2024 - Pupusas are a traditional dish from El Salvador, deeply rooted in the country's indigenous culture and culinary history. These delicious stuffed corn tortillas date back to pre-Columbian times, originating with the Pipil people, who were known for their agricultural practices and intricate food preparation techniques. Pupusas have been a staple in Salvadoran households for centuries, symbolizing community and family gatherings where the act of making and sharing food is cherished. The dish has evolved over the years, incorporating various fillings such as beans, cheese, and meats, reflecting the diverse influences and regional variations within El Salvador. Today, pupusas are celebrated not only in El Salvador but also in Salvadoran communities around the world, particularly in the United States, where they have become a beloved comfort food.

The popularity of pupusas has transcended cultural boundaries, leading to adaptations that cater to various dietary needs, including gluten-free versions. This gluten-free bean and cheese pupusa recipe maintains the authentic flavors and textures of the traditional dish while ensuring it is accessible to those with gluten sensitivities. Accompanying the pupusas is curtido, a tangy pickled cabbage and carrot topping that adds a refreshing crunch and complements the rich, savory filling. Curtido is not just a side dish; it is an essential part of the pupusa experience, balancing the flavors and providing a delightful contrast. Together, the gluten-free pupusas and curtido offer a taste of Salvadoran heritage, allowing everyone to enjoy this iconic dish while honoring its storied past.

Here's a unique recipe for an authentic Salvadorian gluten-free bean and cheese pupusa, along with a recipe for the traditional pickled cabbage and carrot topping, known as curtido.

Gluten-Free Bean and Cheese Pupusas

Ingredients:

For the Pupusas:

• 2 cups masa harina (make sure it's gluten-free, such as Maseca)
• 1 ½ cups warm water
• 1 cup refried beans (ensure they're gluten-free)
• 1 cup shredded mozzarella cheese (or a Salvadoran cheese like queso fresco if available)
• ½ tsp salt
• 1 tbsp vegetable oil

For the Curtido (Pickled Cabbage and Carrot Topping):

• ½ head green cabbage, thinly shredded
• 2 large carrots, peeled and grated
• 1 small white onion, thinly sliced
• ½ cup white vinegar
• ½ cup water
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp sugar (optional)
• 1 jalapeño, thinly sliced (optional, for added spice)

Instructions

Curtido Preparation

1. Prepare the Vegetables: In a large bowl, combine the shredded cabbage, grated carrots, and sliced onion.
2. Make the Pickling Liquid: In a small saucepan, bring the white vinegar, water, oregano, salt, pepper, and sugar (if using) to a boil. If you like it spicy, add the sliced jalapeño to the pickling liquid.
3. Pickle the Vegetables: Pour the hot pickling liquid over the cabbage mixture. Stir well to combine.
4. Marinate: Let the curtido sit at room temperature for at least an hour before serving. For best results, refrigerate for at least 4 hours or overnight to let the flavors meld.

Pupusa Preparation

1. Prepare the Dough: In a large bowl, mix the masa harina with the warm water and salt. Stir until a dough forms. The dough should be moist but not sticky. If it's too dry, add a little more water. If it's too sticky, add a bit more masa harina.
2. Shape the Pupusas: Divide the dough into 8 equal balls. Flatten each ball into a disc about 1/4 inch thick.
3. Fill the Pupusas: Place about 1 tablespoon of refried beans and 1 tablespoon of shredded cheese in the center of each disc. Fold the edges of the dough over the filling and reshape into a ball, then flatten again into a disc, ensuring the filling is sealed inside.
4. Cook the Pupusas: Heat a griddle or large non-stick skillet over medium-high heat and lightly coat with vegetable oil. Cook the pupusas for about 3-4 minutes on each side, or until golden brown and slightly crispy.
5. Serve: Serve the hot pupusas with curtido on the side. You can also add a bit of salsa roja if you like.

Enjoy your authentic Salvadorian gluten-free bean and cheese pupusas with the traditional pickled cabbage and carrot topping!

Celiac.com 03/17/2023 - If you're looking for a flavorful and easy way to freshen up your dinner routine, then this recipe for Chimichurri Chicken Thighs is just the thing. The succulent chicken thighs are marinated in a tangy chimichurri sauce made with fresh herbs, garlic, and vinegar, and then grilled to perfection. Bursting with vibrant and zesty flavors that will tantalize your taste buds, this recipe is perfect for a weeknight dinner or a weekend BBQ. 

Ingredients:

• 2 tablespoons water 
• 12 ounces fingerling potatoes, halved 
• 5 tablespoons extra-virgin olive oil, divided 
• 8 skinless, boneless chicken thighs (about 1½ pounds) 
• 1 teaspoon kosher salt, divided 
• ¾ teaspoon black pepper, divided 
• 1 red Fresno chile, halved crosswise 
• 1 cup fresh flat-leaf parsley leaves 1 cup fresh cilantro leaves 
• 1 tablespoon chopped shallots 
• 2 garlic cloves 
• 2 tablespoons fresh lemon juice

Directions:
Place 2 tablespoons water and potatoes in a microwave-safe bowl; cover and microwave at HIGH 4 minutes or until almost tender.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. 

Sprinkle chicken with ½ teaspoon salt and ½ teaspoon black pepper. 

Add chicken to pan; cook 5 minutes on each side. Remove from pan; keep warm.

Cut half of chile into thin slices; finely chop remaining half. 

Add potatoes and chile slices to drippings in pan; cook 4 minutes. Stir in ¼ teaspoon salt and ⅛ teaspoon black pepper.

Place chopped chile, parsley, cilantro, shallots, and garlic in a mini food processor; pulse to combine. 

Add remaining 3 tablespoons oil, ¼ teaspoon salt, ⅛ teaspoon black pepper, and juice; process until smooth. 

Serve with chicken and potatoes.