Celiac.com 12/20/2025 - Egg Foo Yung is a classic Chinese-American dish that first gained popularity in the mid-20th century as part of the rise of neighborhood chop suey houses across the United States. Inspired by Chinese omelets, it was adapted to Western tastes by adding ingredients like bean sprouts, onions, mushrooms, and savory brown gravy. Traditionally, the dish was thickened with wheat-based flour or soy sauce, which made it off-limits for those following a gluten-free diet.

This gluten-free version keeps all the rich, comforting flavors and the crispy edges that make Egg Foo Yung a takeout favorite—without any gluten. By using gluten-free tamari and cornstarch, this recipe preserves the signature texture and golden color while remaining safe for anyone with celiac disease or gluten sensitivity. Served with a velvety homemade gravy, this dish bridges history and health in one satisfying plate.

Ingredients

For the Omelets

• 5 large eggs
• 1 cup fresh bean sprouts
• ½ cup finely chopped mushrooms
• ¼ cup diced green onions
• ¼ cup shredded carrots
• ¼ cup cooked chicken, shrimp, or tofu (optional)
• 1 teaspoon gluten-free tamari or coconut aminos
• ¼ teaspoon salt
• ¼ teaspoon white pepper
• 2 tablespoons neutral oil for frying (such as avocado or light olive oil)

For the Gluten-Free Gravy

• 1 cup low-sodium chicken or vegetable broth
• 1 tablespoon gluten-free tamari
• ½ teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• ¼ teaspoon garlic powder
• ¼ teaspoon ground ginger

Instructions

1. In a large bowl, whisk the eggs until well combined. Add the bean sprouts, mushrooms, green onions, carrots, tamari, salt, pepper, and optional protein. Stir until all ingredients are evenly coated with egg.
2. Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Pour about ½ cup of the egg mixture into the pan for each omelet. Cook for 2 to 3 minutes, or until the bottom is golden and the edges begin to crisp.
3. Flip carefully with a wide spatula and cook another 2 minutes, pressing gently to ensure even cooking. Transfer to a plate and keep warm while repeating with the remaining mixture, adding more oil as needed.
4. For the gravy, combine the broth, tamari, sesame oil, rice vinegar, garlic powder, and ginger in a small saucepan. Bring to a gentle simmer over medium heat.
5. Stir the cornstarch-water slurry into the simmering liquid and cook, whisking constantly, until the sauce thickens to a smooth, glossy consistency—about 1 to 2 minutes. Taste and adjust seasoning as desired.
6. Serve each omelet topped with a spoonful of hot gravy and sprinkle with extra green onions for garnish.

Serving Suggestions

Enjoy this gluten-free Egg Foo Yung as a hearty breakfast, a quick weeknight dinner, or a creative brunch dish. It pairs beautifully with steamed jasmine rice or a side of stir-fried vegetables. For a vegetarian version, simply use tofu and vegetable broth.

Conclusion

This Gluten-Free Egg Foo Yung celebrates the fusion of traditional Chinese cooking and modern gluten-free living. It honors the dish’s rich history while providing a version that anyone can enjoy safely and deliciously. Lightly crisp on the outside, fluffy inside, and wrapped in savory gravy, it’s proof that classic comfort food can thrive in the gluten-free kitchen without compromise.

Celiac.com 06/25/2025 - Lechon Kawali is a beloved Filipino dish known for its irresistible combination of crispy skin and tender, juicy pork belly. Traditionally deep-fried to a golden crunch, it's a celebration food often served during holidays, fiestas, and family gatherings. While "lechon" typically refers to a whole roasted pig, "lechon kawali" translates roughly to "pan-roasted" or "fried pork," and is a more approachable, everyday version using pork belly instead of an entire pig. Its roots are embedded in Filipino culinary history, evolving from Spanish influence and regional cooking practices that prize crispy, flavorful meat.

Making a gluten-free version of this dish is straightforward, as long as you ensure that no wheat-based ingredients sneak into your seasonings, marinades, or sauces. Many commercial soy sauces and broths contain gluten, so double-check labels or use gluten-free alternatives. This recipe retains the iconic crunch and savory depth of traditional lechon kawali, but with a gluten-free twist that makes it safe for people with celiac disease or gluten sensitivity—without compromising on flavor or texture.

Ingredients

• 2 pounds pork belly, skin-on, cleaned and cut into 2 large chunks
• 6 cups water
• 1 tablespoon salt
• 1 teaspoon whole black peppercorns
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon apple cider vinegar (helps to tenderize and reduce greasiness)
• Gluten-free tamari or coconut aminos (for optional dipping sauce or marinade)
• Oil for deep frying (enough to submerge the pork, such as vegetable or rice bran oil)
• Optional Dipping Sauce
• 3 tablespoons gluten-free tamari
• 1 tablespoon vinegar
• 1 small clove garlic, minced
• 1 teaspoon sugar or honey
• 1 chili pepper, chopped (optional)

Instructions

1. Boil the Pork Belly
In a large pot, combine the pork belly, water, salt, peppercorns, garlic, bay leaves, and apple cider vinegar. Bring to a boil over high heat, then lower the heat and simmer for 45 minutes to 1 hour, or until the pork is fork-tender but not falling apart.

2. Drain and Dry
Remove the pork belly from the pot and let it drain completely on a wire rack or paper towels. Pat the surface very dry with paper towels—this step is crucial to achieving that crackling skin. Let the pork cool, then refrigerate uncovered for at least 4 hours or overnight. This air-dries the skin and enhances crispiness during frying.

3. Fry Until Golden and Crispy
Heat oil in a deep fryer or heavy-bottomed pan to 350°F (175°C). Carefully lower the pork pieces into the hot oil. Be cautious, as it may splatter. Fry for 8–10 minutes per side or until the skin is deeply golden and crispy. Remove and drain on a wire rack.

4. Rest and Slice
Let the pork rest for 5–10 minutes before slicing into bite-sized pieces. This helps keep the juices inside the meat and preserves the crispiness of the skin.

5. Make the Dipping Sauce (Optional)
Combine tamari, vinegar, garlic, sugar, and chili in a small bowl. Stir until sugar dissolves. Serve on the side.

Serving Suggestions

Serve your gluten-free lechon kawali with steamed jasmine rice, a side of pickled vegetables, or a crisp green salad for balance. It's a perfect centerpiece for any meal, whether casual or festive.

Conclusion

This gluten-free Lechon Kawali delivers all the rich, crunchy satisfaction of the Filipino classic without the worry of hidden gluten. It’s a testament to how traditional dishes can be adapted for modern dietary needs while still honoring their origins. Whether you're cooking for a family celebration or indulging in a weekend treat, this recipe offers a delicious way to enjoy a cultural favorite—crispy, savory, and 100% gluten-free.

Celiac.com 06/21/2025 - Kare-Kare is a beloved Filipino dish known for its rich peanut sauce, tender meat, and vibrant vegetables. Traditionally made with oxtail, tripe, or pork hock, and accompanied by eggplant, banana blossoms, and long beans, Kare-Kare is a fixture at many Filipino celebrations and Sunday lunches. Its deep nutty flavor and signature golden hue come from ground roasted peanuts or peanut butter, combined with annatto (achuete) seeds for color. The dish has its roots in Pampanga, often called the culinary capital of the Philippines, and is said to have been influenced by Indian curry dishes introduced during the Manila-Acapulco galleon trade, though Kare-Kare contains no curry spices.

For those with celiac disease or gluten sensitivity, traditional Kare-Kare can pose challenges—particularly in the broth bases, sauces, and thickeners that may contain wheat-based ingredients. This unique gluten-free version maintains the dish’s iconic depth and texture by using certified gluten-free peanut butter, homemade oxtail broth, and gluten-free flour as a thickener. It’s a hearty, flavorful dish that stays true to its heritage while being safe for gluten-free eaters.

Ingredients

For the broth:

• 2 lbs oxtail, cut into pieces (or substitute with beef shank or pork hock)
• 10 cups water
• 1 onion, halved
• 2 cloves garlic, crushed
• Salt, to taste

For the peanut sauce:

• 2 tablespoons annatto seeds (or use annatto powder)
• ¼ cup hot water (to steep seeds)
• 2 tablespoons neutral oil (like sunflower or canola)
• 3 tablespoons gluten-free all-purpose flour (or cornstarch as alternative)
• ½ cup natural, unsweetened gluten-free peanut butter
• 1 ½ cups reserved oxtail broth
• Salt and freshly ground pepper, to taste

Vegetables:

• 1 small eggplant, sliced into thick rounds
• 1 cup banana blossoms (or hearts of palm), rinsed and sliced
• 1 bunch sitaw (long beans), cut into 3-inch pieces
• 1 small bunch bok choy or pechay, washed and trimmed

Optional for serving:

• Steamed white rice
• Gluten-free bagoong (fermented shrimp paste), or a gluten-free umami alternative like miso paste mixed with garlic

Instructions

1. Prepare the broth and meat:

Place the oxtail, water, onion, garlic, and a generous pinch of salt in a large stock pot. Bring to a boil, then reduce heat and simmer for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone. Skim off any scum or excess fat as it cooks. Once done, strain and reserve 1.5 cups of the broth. Set the meat aside.

2. Make the annatto oil:

While the meat is cooking, soak annatto seeds in ¼ cup hot water for 10–15 minutes. Strain and discard the seeds, reserving the deep orange liquid. (If using powder, dissolve directly into hot water.)

3. Create the peanut sauce:

In a saucepan over medium heat, combine the oil and annatto liquid. Whisk in gluten-free flour and cook for about 2 minutes to form a roux. Stir in the reserved broth slowly while whisking continuously to avoid lumps. Add the peanut butter and stir until the sauce is smooth and thick. Season with salt and pepper to taste. Simmer for 5 minutes to let the flavors meld.

4. Cook the vegetables:

Steam or blanch the eggplant, banana blossoms, long beans, and bok choy until just tender. Drain and set aside.

5. Assemble the dish:

In a large pot, combine the cooked oxtail and the peanut sauce. Simmer together for 5–10 minutes to coat the meat fully and warm it through. Gently fold in the cooked vegetables or arrange them on top before serving.

6. Serve:

Ladle the Kare-Kare into a large serving bowl and serve hot with steamed white rice and a side of gluten-free fermented shrimp paste or a suitable umami substitute.

Conclusion

This gluten-free version of Kare-Kare preserves everything people love about the traditional Filipino stew—its creamy peanut sauce, tender meat, and colorful vegetables—while being mindful of those who must avoid gluten. Whether you're celebrating a special occasion or simply craving a taste of home, this dish brings cultural comfort without compromise. With just a few careful ingredient choices, Kare-Kare can be a safe and satisfying meal for anyone managing celiac disease or gluten sensitivity.

Celiac.com 06/13/2025 - Tinolang Manok is a treasured staple in many Filipino households, known for its soul-warming simplicity and nourishing properties. Dating back to pre-colonial times, this ginger-infused chicken soup has long been enjoyed as a comforting dish, often served to the sick, the elderly, or nursing mothers due to its gentle flavor and revitalizing ingredients. Traditionally, Tinola was made with native chicken, green papaya, and chili leaves, simmered together in a light broth seasoned with ginger, garlic, and fish sauce. It reflects the Filipino approach to cooking: using local, fresh ingredients and infusing them with flavor through slow simmering rather than heavy spices.

Today, Tinolang Manok remains a cornerstone of Filipino cuisine, adapted to suit modern palates and available ingredients. It is naturally gluten-free when prepared with homemade broth and verified gluten-free condiments, making it a safe and hearty choice for individuals with celiac disease or gluten sensitivity. This recipe offers a deeply satisfying experience—light yet flavorful, rustic yet refined.

Gluten-Free Tinolang Manok (Ginger-Chicken Soup)

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients:

• 2 tablespoons neutral oil (coconut or avocado oil)
• 1 medium onion, sliced
• 5 cloves garlic, minced
• 2 tablespoons fresh ginger, julienned or sliced thinly
• 1 whole bone-in chicken (about 3 lbs), cut into serving pieces
• 6 cups homemade chicken broth or gluten-free verified stock
• 2 tablespoons gluten-free fish sauce (or to taste)
• 1 medium green papaya, peeled, deseeded, and sliced into wedges (or substitute chayote)
• 2 cups chili leaves (or substitute spinach or malunggay leaves)
• 1 teaspoon freshly cracked black pepper
• Salt, to taste
• Optional: 1 long green chili (siling haba), whole

Instructions:

1. Sauté aromatics: Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 2–3 minutes. Add garlic and ginger, and sauté for another 2 minutes until fragrant.
2. Brown the chicken: Add the chicken pieces to the pot. Cook for 5–7 minutes, turning occasionally, until lightly browned on the outside. This helps seal in the flavor.
3. Simmer the broth: Pour in the chicken broth and add the fish sauce. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes or until the chicken is fully cooked and tender.
4. Add the vegetables: Add green papaya (or chayote) slices and simmer for another 10–12 minutes, or until tender. If using, drop in the long green chili at this stage for a subtle spice.
5. Finish with greens: Stir in the chili leaves (or spinach) and cook just until wilted, about 1–2 minutes. Season with salt and pepper to taste.
6. Serve: Ladle hot soup into bowls, making sure each serving gets a good mix of chicken, papaya, and greens. Enjoy with steamed rice if desired.

Conclusion:

Tinolang Manok is more than just a meal—it’s a gesture of care, tradition, and healing. This naturally gluten-free version stays true to its roots while ensuring safety for those on restricted diets. Whether you’re fighting off a cold, feeding your family, or just craving something light and nourishing, this ginger-chicken soup will offer warmth, comfort, and a taste of Filipino heritage in every spoonful.

Celiac.com 06/07/2025 - In the heart of the Philippines, Ginataang Gulay has long been a beloved comfort food, blending the richness of coconut milk with the earthy freshness of local vegetables. "Ginataan" comes from the Filipino word "gata," meaning coconut milk, and refers to any dish cooked in this creamy, aromatic liquid. Ginataang Gulay, specifically, highlights how Filipino cuisine celebrates plant-based ingredients without compromising flavor. Traditionally served during family gatherings or humble everyday meals, this dish reflects the tropical abundance of the islands and the ingenuity of a cuisine that makes simple ingredients truly shine. Today, it's an easy favorite for gluten-free eaters worldwide, as its base ingredients are naturally gluten-free — just be mindful that any added sauces or thickeners are checked for hidden gluten.

Our version of Ginataang Gulay stays true to its rustic roots but introduces a colorful mix of vegetables that are easily available in most markets. It's a vibrant, hearty, and nourishing dish that not only fills your stomach but also connects you to centuries of culinary tradition. Best of all, it comes together with minimal effort, making it perfect for weeknights or lazy weekend dinners.

Ginataang Gulay Recipe

Ingredients:

• 2 tablespoons coconut oil (or any neutral oil)
• 4 cloves garlic, minced
• 1 small onion, sliced thinly
• 1 thumb-sized piece of ginger, peeled and julienned
• 1 cup squash (like kabocha or butternut), peeled and cubed
• 1 cup eggplant, cut into bite-sized pieces
• 1 cup string beans, trimmed and cut into 2-inch pieces
• 1 cup bok choy or pechay, chopped
• 1 cup coconut milk (full fat)
• ½ cup coconut cream (for extra richness)
• 1 tablespoon gluten-free tamari or coconut aminos
• 1 teaspoon fish sauce (optional; check it's gluten-free) or salt to taste
• ½ teaspoon ground black pepper
• 1–2 red chilies, sliced (optional for heat)
• ½ cup water (as needed to adjust consistency)
• Cooked rice, for serving

Instructions:

Sauté Aromatics
In a large pan or wok over medium heat, warm the coconut oil. Add the garlic, onion, and ginger, and sauté until the onion becomes translucent and the mixture is aromatic, about 2–3 minutes.

Add Harder Vegetables First
Toss in the cubed squash and eggplant. Stir well to coat with the aromatics. Cook for about 5 minutes, stirring occasionally to prevent sticking.

Pour in Coconut Milk
Add the coconut milk and bring the mixture to a gentle simmer. Stir in the tamari (or coconut aminos) and fish sauce if using. Let the vegetables cook in the coconut milk for another 8–10 minutes, or until the squash is tender.

Add Remaining Vegetables
Stir in the string beans and bok choy. If the sauce looks too thick, add a little water to loosen it up. Simmer for another 3–5 minutes, until the greens are vibrant and just cooked through.

Finish with Coconut Cream
Pour in the coconut cream and season with black pepper. Add chilies if you like some spice. Give everything a final stir and cook for another minute, just to heat through.

Serve and Enjoy
Remove from heat and serve hot over steamed rice. Spoon plenty of the creamy coconut sauce over the top.

Final Thoughts:

Ginataang Gulay is more than just a vegetable stew; it's a creamy, comforting hug in a bowl that speaks to the heart of Filipino home cooking. This gluten-free version remains true to tradition while being accessible to modern kitchens anywhere in the world. Whether you're new to Filipino flavors or grew up with a pot of ginataan always bubbling away at home, this dish is sure to nourish your body and soul. Serve it simply with rice, or pair it with grilled seafood or meat for a fuller meal — either way, it’s an easy, wholesome way to celebrate the beauty of plant-based, gluten-free eating.

Celiac.com 06/06/2025 - Bistek Tagalog is a dish deeply rooted in Filipino culinary tradition, blending the Spanish influence of beef steak ("bistec") with native Filipino flavors of citrus and soy. Originally adapted during the Spanish colonization of the Philippines, this dish became a beloved everyday staple because of its bold, savory taste and simple preparation. It is traditionally made with thinly sliced beef marinated in a mixture of soy sauce, calamansi (a native citrus fruit), and garlic, then quickly pan-fried and topped with caramelized onions. Each Filipino household has its own slightly different take, making it a dish of endless variation and heartfelt nostalgia.

Today, we’re creating a gluten-free version of Bistek Tagalog by swapping out regular soy sauce for gluten-free tamari or coconut aminos, without losing any of its classic flavor. Whether served at a family gathering or a cozy weeknight dinner, this gluten-free Bistek Tagalog brings the same tender beef, silky onions, and tangy-savory sauce to your plate — a timeless taste that feels like home.

Bistek Tagalog Recipe

Ingredients:

• 1 pound beef sirloin or flank steak, thinly sliced against the grain
• ⅓ cup gluten-free tamari or coconut aminos
• ¼ cup freshly squeezed lemon juice or calamansi juice (if available)
• 4 cloves garlic, minced
• 1 large onion, sliced into rings
• 2 tablespoons coconut oil or any neutral oil
• 1 teaspoon black pepper
• 1 teaspoon coconut sugar or brown sugar (optional, for a hint of sweetness)
• ¼ cup water (optional, for a saucier version)
• Steamed rice, for serving

Instructions:

Marinate the Beef
In a bowl, combine the sliced beef, gluten-free tamari (or coconut aminos), lemon or calamansi juice, minced garlic, and black pepper. Toss well to coat. Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor.

Cook the Onions
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the onion rings and sauté until softened and lightly caramelized, about 5 minutes. Remove the onions from the pan and set aside.

Sear the Beef
In the same pan, add the remaining tablespoon of oil. Increase the heat to medium-high. Add the marinated beef slices (reserve the marinade) in a single layer. Sear for about 1–2 minutes per side until browned but not overcooked. Cook in batches if necessary to avoid overcrowding.

Make the Sauce
Once all the beef is seared, return it all to the pan. Pour in the reserved marinade and add a splash of water if you prefer more sauce. Stir in the coconut sugar if using. Let everything simmer gently for 3–5 minutes, allowing the beef to absorb the sauce.

Finish the Dish
Add the sautéed onions back into the pan. Toss everything together until the onions are warmed through and coated with the sauce.

Serve and Enjoy
Serve hot over steamed rice, spooning extra sauce over the top for maximum flavor.

Final Thoughts

Bistek Tagalog is a beautiful example of how Filipino food evolves — borrowing from outside influences yet transforming into something uniquely its own. This gluten-free version preserves all the iconic elements: the melt-in-your-mouth beef, the zingy citrus, the deep umami from the tamari, and the sweetness of caramelized onions. Whether you're following a gluten-free diet or simply exploring new flavors, this dish is a perfect way to experience a taste of the Philippines at your own table. It's proof that even with small ingredient swaps, tradition and comfort can still live vibrantly on every plate.

Celiac.com 05/31/2025 - Sinigang, the beloved Filipino sour soup, has been warming homes for generations. Traditionally made with tamarind as its signature souring agent, this comforting dish varies by region—some versions use green mango, guava, or even calamansi. While pork and shrimp are common proteins, our gluten-free adaptation brings a creamy, aromatic twist by incorporating coconut milk, which balances the soup’s tanginess while keeping it dairy-free.

This recipe honors Sinigang’s roots while making it accessible to gluten-sensitive eaters. Many store-bought tamarind mixes contain hidden wheat, so we use real tamarind paste for guaranteed safety. The addition of fresh ginger and lemongrass adds depth, making this a nourishing, gut-friendly meal that’s as vibrant in flavor as it is in history.

Gluten-Free Tamarind Ginger Sinigang with Coconut Milk

Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins

Ingredients:

• 1 tbsp coconut oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 thumb-sized ginger, julienned
• 1 stalk lemongrass, bruised
• 1 lb boneless chicken thighs (or tofu for vegan option)
• 4 cups gluten-free vegetable or chicken broth
• 2 tbsp tamarind paste (100% pure, no additives)
• 1 cup baby spinach or kangkong (water spinach)
• 1 daikon radish, sliced
• 1 cup cherry tomatoes, halved
• 1 green chili (optional, for heat)
• 1 cup coconut milk
• 1 tbsp fish sauce (or coconut aminos for vegan)
• Salt, to taste

Instructions:

1. Sauté Aromatics: Heat coconut oil in a pot over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté until fragrant (2-3 mins).
2. Brown Protein: Add chicken (or tofu) and sear lightly.
3. Simmer Broth: Pour in broth and tamarind paste. Bring to a boil, then reduce heat and simmer for 15 mins.
4. Add Vegetables: Stir in radish, tomatoes, and chili. Cook until tender (5-7 mins).
5. Finish with Greens & Coconut Milk: Add spinach and coconut milk. Simmer 2 more mins. Season with fish sauce and salt.
6. Serve Hot: Remove lemongrass before serving. Garnish with extra chili slices.

Conclusion: A Comforting, Safe Bowl of Tradition

This gluten-free Sinigang reimagines the classic with creamy coconut milk and fresh aromatics, offering a modern take that’s gentle on sensitive stomachs. By using whole ingredients like pure tamarind paste and verified gluten-free broth, we avoid the hidden wheat often found in pre-made mixes. The result is a tangy, slightly creamy soup that’s both nourishing and nostalgic—perfect for rainy days or whenever you crave a taste of Filipino comfort, worry-free. Serve with steamed jasmine rice for a complete meal!

Pro Tip: For extra sourness, add a squeeze of calamansi or lime before serving.

Celiac.com 05/28/2025 - Lumpiang Sariwa, or "fresh spring rolls," traces its origins to Chinese influence on Filipino cuisine during centuries of trade. Unlike its fried counterpart, this delicate version celebrates fresh, crisp vegetables wrapped in soft crepes, traditionally made with wheat flour. Our gluten-free adaptation uses rice paper wrappers - a nod to pre-colonial Filipino cooking methods that relied on rice as the staple grain. The result honors the dish's heritage while making it accessible to gluten-sensitive eaters.

What makes this version special is our homemade peanut sauce, crafted without soy sauce (which typically contains wheat). We've incorporated native Filipino ingredients like banana ketchup and calamansi to maintain authentic flavors while keeping every component celiac-safe. These rolls make perfect party food or a light, nutritious meal that's naturally dairy-free and vegan-adaptable.

Gluten-Free Lumpiang Sariwa Recipe

Serves: 6 | Prep Time: 30 mins | Cook Time: 15 mins

Ingredients:

• 12 rice paper wrappers (22cm diameter)
• 2 cups jicama, julienned
• 1 cup carrots, julienned
• 1 cup green beans, thinly sliced
• 1 cup cabbage, shredded
• 1 cup tofu, fried and sliced (or cooked shrimp)
• 1 cup lettuce leaves
• ¼ cup fresh cilantro

For the Peanut Sauce:

• ½ cup natural peanut butter
• 2 tbsp banana ketchup
• 1 tbsp calamansi juice (or lime)
• 1 tsp ginger, grated
• ½ cup coconut milk
• 1 tbsp coconut aminos
• 1 garlic clove, minced

Instructions:

1. Prepare vegetables: Blanch green beans for 1 minute, then shock in ice water. Keep all vegetables crisp and dry.
2. Make sauce: Whisk all sauce ingredients in a saucepan over low heat until smooth. Thin with water if needed.
3. Soak wrappers: Dip rice papers in warm water for 10 seconds until pliable, then lay flat on a damp towel.
4. Assemble rolls: On each wrapper, layer lettuce, vegetables, tofu/shrimp, and cilantro. Fold sides inward, then roll tightly.
5. Serve immediately with peanut sauce, or wrap in damp paper towels to prevent drying.

A Fresh Take on Filipino Tradition

This gluten-free Lumpiang Sariwa proves that dietary restrictions don't mean sacrificing cultural flavors. By using rice paper instead of wheat crepes and creating a soy-free peanut sauce, we've maintained all the textural contrasts that make this dish special - the crunch of fresh vegetables against the chewy wrapper, all brought together by the rich, tangy sauce. These rolls are perfect for introducing Filipino cuisine to gluten-free friends or enjoying as a light yet satisfying meal. The recipe also offers endless variations - try adding mango strips for sweetness or crushed peanuts for extra crunch.

Storage Tip: Keep unrolled ingredients separate and assemble just before eating for best texture. The sauce can be made 3 days ahead.

Celiac.com 05/24/2025 - Pancit Bihon is one of the Philippines' most beloved comfort foods—a noodle dish that's served at nearly every family celebration, from birthdays to fiestas. Its name comes from the Hokkien word pian i sit, meaning “something conveniently cooked,” and the Chinese-Filipino influence is evident in its stir-fry style and ingredients. Traditionally made with thin rice noodles, sliced vegetables, meat or seafood, and a savory soy-based sauce, it represents not just culinary fusion but also the Filipino cultural belief that eating noodles on special occasions brings long life and good luck.

For those living with celiac disease or gluten sensitivity, Pancit Bihon can still be enjoyed without sacrificing flavor. The key is using 100% rice noodles and certified gluten-free soy sauce or tamari. This version keeps the essence of the original dish—savory, satisfying, and incredibly aromatic—while making it safe and inclusive for gluten-free eaters. Whether you're craving a hearty weeknight meal or planning a gluten-free dish for a gathering, this recipe brings heritage and health together in one wok.

Gluten-Free Pancit Bihon Recipe

Ingredients

• 8 ounces 100% rice vermicelli noodles
• 2 tablespoons neutral oil (like avocado or sunflower oil)
• 4 cloves garlic, minced
• 1 medium onion, sliced thin
• 2 carrots, julienned
• 1 cup shredded green cabbage
• ½ cup green beans, sliced diagonally
• 1 cup cooked chicken breast, shredded (or tofu for vegetarian option)
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon fish sauce (check for gluten-free certification) or substitute more GF soy sauce
• 1 ½ cups chicken or vegetable broth
• Freshly ground black pepper, to taste
• Lemon wedges or calamansi, for serving
• Optional: sliced scallions and hard-boiled egg for garnish

Instructions

Soak the Noodles
Place rice noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until pliable but not mushy. Drain and set aside.

Sauté the Aromatics
In a large wok or deep skillet, heat oil over medium heat. Add garlic and onions and sauté until fragrant and translucent, about 2-3 minutes.

Cook the Vegetables
Add the carrots, green beans, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a slight crunch.

Add Protein
Stir in the cooked shredded chicken (or tofu). Let it warm through for another 1-2 minutes.

Flavor It Up
Pour in the gluten-free soy sauce, fish sauce (if using), and broth. Bring to a gentle simmer.

Combine with Noodles
Add the drained rice noodles to the wok. Using tongs, gently toss everything together so the noodles absorb the liquid and flavors. This should take about 5-7 minutes. If the noodles look too dry, add a splash more broth.

Finish and Serve
Once the noodles are tender and everything is well combined, season with black pepper to taste. Serve hot with a squeeze of lemon or calamansi over the top. Garnish with scallions or slices of hard-boiled egg, if desired.

Conclusion

This gluten-free Pancit Bihon isn’t just a tasty alternative—it’s an invitation to connect with Filipino tradition in a way that’s safe and inclusive. Its simplicity, flavor, and versatility make it a fantastic go-to for anyone managing celiac disease or gluten sensitivity. Whether you’re sharing it at a potluck, preparing it for a birthday, or simply indulging in comfort food at home, this dish proves that delicious traditions don’t need gluten to thrive.

Celiac.com 05/17/2025 - Adobo, often called the unofficial national dish of the Philippines, has roots stretching back centuries—long before Spanish colonization. Historians believe early Filipinos used vinegar and salt to preserve meat in the tropical climate, creating the foundation for this iconic sour-savory stew. While the Spanish later added garlic and bay leaves, the soul of adobo remains in its perfect balance of tangy, salty, and aromatic flavors. For those with celiac disease or gluten sensitivity, traditional soy sauce poses a problem—but this gluten-free version honors the dish’s heritage while using tamari for rich umami depth without compromise.

Unlike quick adaptations that simply swap ingredients, this recipe rethinks technique: a longer marinade tenderizes the meat while allowing the vinegar to mellow, and a two-stage cooking process ensures the sauce clings luxuriously to each bite. The result? An adobo that’s both authentic and safe for gluten-free diets—with all the sticky, garlicky goodness of the original.

Gluten-Free Chicken Adobo Recipe

Serves 4-6

Ingredients:

For the Marinade & Braise:

• 2 lbs (900g) bone-in chicken thighs (or pork shoulder, cut into chunks)
• ½ cup (120ml) coconut vinegar (or white cane vinegar)
• ⅓ cup (80ml) gluten-free tamari (or coconut aminos for soy-free)
• 1 head garlic, minced (about 8-10 cloves)
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp coconut sugar (optional, to balance acidity)

For Finishing:

• 2 tbsp coconut oil
• 1 onion, sliced
• ½ cup (120ml) water or gluten-free chicken broth
• Green onions, sliced (for garnish)

Instructions:

1. Marinate (4 hours or overnight):

• In a large bowl, combine chicken, vinegar, tamari, garlic, bay leaves, and peppercorns. Cover and refrigerate for at least 4 hours (or up to 24 hours for deeper flavor).

2. Sear the Meat:

• Heat coconut oil in a heavy pot over medium-high. Remove chicken from marinade (reserve liquid) and sear until golden (3-4 minutes per side). Set aside.

3. Build the Sauce:

• In the same pot, sauté onions until translucent. Pour in reserved marinade and water/broth, scraping up browned bits. Return chicken to the pot.

4. Simmer to Perfection:

• Cover and simmer on low for 45 minutes. Uncover and cook 15 minutes more to thicken the sauce. Discard bay leaves.

5. Crisp (Optional):

• For authentic texture, transfer chicken to a baking sheet and broil for 3-5 minutes until edges caramelize.

6. Serve:

• Drizzle with reduced sauce, garnish with green onions, and pair with steamed jasmine rice or cauliflower rice.

Conclusion: Tradition Without Compromise

This gluten-free adobo proves that dietary restrictions needn’t dilute cultural heritage. Tamari’s deeper, less salty profile actually enhances the dish’s complexity, while the extended marinade honors traditional preservation methods. For Filipinos with celiac disease, it’s a reclaiming of flavor—and for everyone else, a reminder that the best adobo relies not on rigid rules, but on balance, patience, and a reverence for ingredients.

Pro Tip:
For a tangier version, add 1 tbsp vinegar at the end of cooking. Leftovers taste even better the next day as flavors meld!

Celiac.com 03/26/2025 - Miso soup has been a cornerstone of Japanese cuisine for centuries, traditionally served as a comforting side dish in homes and restaurants alike. Its origins date back to the Heian period (794–1185), when fermented soybean paste (miso) became a staple ingredient in Japanese cooking. Over time, the soup evolved into a versatile dish enjoyed at any time of day, praised for its warm, umami-rich flavors and health benefits. Traditionally, miso soup is made with dashi—a broth that often contains bonito flakes (a fish product) and seaweed. However, this gluten-free version swaps conventional dashi for a plant-based, gluten-free alternative to accommodate dietary needs without sacrificing authenticity.

This recipe blends the delicate flavors of gluten-free miso paste, tender tofu, nutrient-packed seaweed, and the bright crunch of fresh green onions. It's an easy-to-make dish that brings traditional Japanese flavors to your kitchen while ensuring it's safe and satisfying for those avoiding gluten. Whether you’re a seasoned miso soup lover or trying it for the first time, this recipe is a wholesome way to savor its history and flavor.

Gluten-Free Miso Soup Recipe

Ingredients:

• 4 cups water
• 2 teaspoons gluten-free vegetable bouillon powder (or gluten-free dashi alternative)
• 3 tablespoons gluten-free miso paste (white or yellow miso)
• ½ cup silken or firm tofu, diced into small cubes
• 1 sheet of nori seaweed, cut into small squares or thin strips
• 2 tablespoons sliced green onions
• Optional: ½ teaspoon sesame oil for added flavor

Instructions:

Prepare the Base Broth
In a medium saucepan, bring the water to a gentle boil. Stir in the gluten-free vegetable bouillon powder or dashi alternative until fully dissolved. Reduce the heat to low to keep the broth warm but not boiling.

Incorporate the Miso Paste
In a small bowl, scoop out a ladleful of the warm broth. Add the miso paste to the bowl and whisk until smooth. This step ensures the miso paste integrates evenly without clumping. Pour the miso mixture back into the pot and stir gently. Do not allow the soup to boil, as high heat can destroy the probiotics in miso.

Add the Tofu and Seaweed
Gently stir in the tofu cubes and seaweed pieces. Allow the soup to simmer on low heat for 3–5 minutes, letting the flavors meld together and the seaweed soften.

Finish with Green Onions
Just before serving, sprinkle the sliced green onions into the soup. For an optional nutty depth, add a drizzle of sesame oil.

Serve and Enjoy
Ladle the soup into bowls and serve warm. Pair it with gluten-free sushi rolls, a simple salad, or enjoy it as a light starter or snack on its own.

Tips and Variations

• Protein Boost: Add cooked shrimp or chicken for extra protein (ensure these are gluten-free).
• Vegetable Twist: Toss in thinly sliced mushrooms, baby spinach, or shredded carrots for added nutrients.
• Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, avoiding boiling.

Enjoy this gluten-free miso soup as a warm, nourishing dish that’s easy to prepare yet rich in history and flavor.

Celiac.com 03/18/2025 - Sushi, originating from Japan, is a culinary art that has captivated food lovers worldwide. Traditionally, sushi consists of vinegared rice paired with fresh fish, vegetables, or other ingredients, all meticulously crafted into bite-sized perfection. The history of sushi dates back to ancient times, where it began as a method of preserving fish through fermentation. Over the centuries, this humble preservation technique evolved into the refined delicacy we know today. For those following a gluten-free diet, enjoying sushi may seem daunting due to hidden gluten in soy sauce or marinades. However, with a few simple modifications, you can create sushi rolls that honor tradition while accommodating dietary needs.

These gluten-free sushi rolls capture the essence of authentic sushi, offering a perfect balance of flavors and textures. Using gluten-free soy sauce and carefully selected ingredients, this recipe ensures a safe and enjoyable experience for those with gluten sensitivities. Whether you're a sushi enthusiast or a first-timer, this recipe invites you to explore the art of sushi-making in your own kitchen.

Gluten-Free Sushi Rolls Recipe

Ingredients

For the Sushi Rice:

• 2 cups sushi rice
• 2 ½ cups water
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the Fillings:

• Fresh fish, such as tuna or salmon (sashimi-grade, thinly sliced)
• Fresh vegetables, such as cucumber, avocado, or julienned carrots
• Cooked shrimp or crab (optional)

For Assembly:

• 6-8 sheets of gluten-free nori (seaweed)
• Gluten-free soy sauce or tamari, for serving
• Pickled ginger (check for gluten-free labeling)
• Wasabi (optional, ensure gluten-free)

Instructions

1. Prepare the Sushi Rice

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Combine the rinsed rice and water in a rice cooker or pot. Cook until tender. If using a pot, bring the water to a boil, reduce the heat, cover, and simmer for 15 minutes. Allow the rice to rest for 10 minutes.

In a small saucepan, heat the rice vinegar, sugar, and salt over low heat, stirring until dissolved. Do not boil.

Transfer the cooked rice to a large bowl, gently folding in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature, covering it with a damp towel to prevent drying.

2. Prepare the Fillings

Slice the fresh fish into thin strips. Ensure all vegetables are julienned or sliced into manageable pieces for rolling.

Arrange your ingredients, ensuring they’re within easy reach for assembly.

3. Assemble the Sushi Rolls

Place a sheet of nori on a bamboo sushi mat or clean, flat surface, shiny side down.

Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.

Arrange your chosen fillings horizontally across the center of the rice.

Using the bamboo mat, carefully roll the nori tightly around the fillings, starting from the bottom edge. Press gently but firmly to seal the roll.

Repeat with the remaining ingredients.

4. Slice and Serve

Use a sharp knife dipped in water to cut the rolls into bite-sized pieces. Wipe the knife clean between cuts for a neat finish.

Serve with gluten-free soy sauce, pickled ginger, and wasabi on the side.

Tips for Perfect Gluten-Free Sushi Rolls

• Ensure all ingredients, including soy sauce and pickled ginger, are labeled gluten-free to avoid contamination.
• For a vegan option, omit fish and seafood and load your rolls with fresh vegetables like bell peppers, spinach, and asparagus.
• Experiment with different fillings and dipping sauces to customize your rolls to your taste.

These gluten-free sushi rolls bring the joys of sushi-making to your table, blending traditional techniques with dietary inclusivity. Perfect for gatherings or solo indulgence, they’re a delicious way to explore Japanese cuisine while ensuring everyone can partake in the experience.