Celiac.com 03/11/2025 - Mochi is a beloved traditional Japanese treat with a history stretching back over a thousand years. Originally prepared for ceremonial purposes, mochi has since become a year-round favorite and a staple of Japanese cuisine. Its chewy, satisfying texture, derived from glutinous rice flour, has captivated people worldwide. The addition of matcha, a finely ground green tea powder, elevates the flavor with its earthy, slightly bitter notes and vibrant green color. Matcha, with its origins in Japanese tea ceremonies, pairs wonderfully with the subtly sweet and sticky nature of mochi.

This gluten-free recipe for matcha mochi is perfect for those seeking a simple yet indulgent treat. With a short list of ingredients and a quick preparation process, you can create a dessert that is as delightful to look at as it is to eat. Enjoy it on its own, paired with tea, or as a base for more elaborate creations.

Ingredients

• 1 cup glutinous rice flour (also known as sweet rice flour)
• ¾ cup water
• ¼ cup granulated sugar
• 1 tablespoon matcha powder (adjust to taste)
• ¼ cup cornstarch or potato starch (for dusting)

Instructions

1. Prepare the Steamer

Fill a steamer with water and bring it to a boil. Place a heatproof dish or bowl that fits inside the steamer and lightly grease it with neutral oil to prevent sticking.

2. Mix the Ingredients

In a mixing bowl, whisk together the glutinous rice flour, matcha powder, and sugar until evenly combined. Slowly add the water while stirring continuously to form a smooth, lump-free batter.

3. Steam the Mochi

Pour the batter into the prepared dish and place it in the steamer. Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the mochi. Steam for 12–15 minutes, or until the mixture is thick and translucent.

4. Knead the Mochi

Carefully transfer the steamed mochi onto a surface dusted with cornstarch or potato starch. Be cautious—it will be hot! Dust your hands with starch to prevent sticking and knead the mochi for a minute or two to achieve a smooth consistency.

5. Shape the Mochi

Divide the mochi into small portions, rolling each into a ball or shaping it into disks, depending on your preference. Dust lightly with starch to keep the pieces from sticking together.

Serving Suggestions

Enjoy your matcha mochi fresh, as its texture is best on the day it’s made. Pair it with a cup of green tea or coffee for a delightful contrast in flavors. If you want to add a twist, fill the mochi with red bean paste, nut butter, or chocolate for a surprise center.

This gluten-free matcha mochi is a simple way to enjoy a classic Japanese treat while embracing modern dietary needs. Its combination of chewy texture and vibrant matcha flavor makes it a snack to remember.

Celiac.com 03/04/2025 - Tamago sushi, or “egg sushi,” is a beloved staple in Japanese cuisine, often enjoyed as a satisfying finish to a sushi meal. Its name, “tamago,” simply means egg, and it refers to a sweet, layered omelet that is both tender and slightly caramelized. Traditionally served atop vinegared sushi rice and secured with a thin strip of nori (seaweed), tamago sushi offers a unique combination of sweetness, umami, and fluffy texture. Historically, tamago has been a test of skill for sushi chefs, as achieving the perfect balance of flavors and consistency requires precision and practice.

For gluten-free diners, adapting tamago sushi involves careful attention to ingredients, particularly in the soy sauce used in the glaze. By substituting gluten-free soy sauce or tamari, this recipe ensures the dish remains true to its authentic flavors while being accessible to everyone. Whether you’re recreating a sushi bar experience at home or simply looking for a unique way to enjoy eggs, this gluten-free tamago sushi recipe is a must-try.

Gluten-Free Tamago Sushi Recipe

Ingredients (Makes 8-10 pieces):

• For the Tamago (Sweet Omelet):
• 4 large eggs
• 1 tablespoon gluten-free tamari or soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• For the Sushi Rice:
• 2 cups cooked sushi rice
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Additional Ingredients:

• 1 sheet nori (seaweed), cut into thin strips
• Gluten-free soy sauce or tamari for brushing

Instructions:

• Prepare the Sushi Rice:
• In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
• While the rice is still warm, gently fold the vinegar mixture into the rice with a spatula. Cover with a damp cloth and set aside to cool.

Make the Tamago:

• In a medium bowl, whisk eggs with tamari, mirin, sugar, and salt until well combined.
• Heat a rectangular tamagoyaki pan or a small nonstick skillet over medium-low heat. Lightly oil the pan.
• Pour a thin layer of egg mixture into the pan and let it set partially. Roll the set egg to one side using a spatula or chopsticks.
• Add another thin layer of egg mixture to the pan, lifting the rolled egg to allow the liquid to flow underneath. Once set, roll the egg again, incorporating the new layer.
• Repeat the process until all the egg mixture is used, forming a thick, layered omelet. Transfer to a cutting board and let cool before slicing into even rectangular pieces.

Assemble the Tamago Sushi:

• Wet your hands with water and shape small portions of sushi rice into compact rectangles.
• Place a slice of tamago on top of each rice rectangle. Secure the tamago to the rice by wrapping a strip of nori around the middle.

Brush with Soy Sauce:

• Lightly brush the tamago with gluten-free soy sauce or tamari for added flavor and shine.

Serve and Enjoy:

• Arrange the tamago sushi on a platter and serve with pickled ginger, wasabi, and gluten-free soy sauce for dipping.

Tips for Success:

• Use a Tamagoyaki Pan: A rectangular pan makes it easier to achieve the classic layered shape, but a small round skillet works too.
• Egg Texture: Cook the egg on low heat to prevent browning and keep the texture tender.
• Nori Adhesion: Slightly dampen the ends of the nori strips to help them stick when wrapping.

This gluten-free tamago sushi recipe brings the joy of Japanese cuisine to your table with a sweet and savory twist. It’s perfect as a main feature in a gluten-free sushi night or as a standalone snack. Celebrate the art of sushi with this flavorful and allergy-friendly dish!

Celiac.com 02/18/2025 - Ramen is more than just a meal in Japan; it’s a beloved comfort food that carries a rich history. Originating from Chinese immigrants in Japan during the early 20th century, ramen has evolved into its own iconic dish, with various regional styles and unique flavors. Traditionally, ramen is made with wheat noodles, but for those with gluten sensitivities, there's no need to miss out on this warm, flavorful dish. Gluten-free ramen provides the same hearty experience, with a delicious homemade broth and toppings that can be easily customized.

This gluten-free ramen recipe swaps traditional wheat noodles for gluten-free ramen noodles, while still preserving the deep, savory umami flavors in the broth. The broth, made with a rich combination of miso, soy, and ginger, provides a perfect base for tender chicken, mushrooms, and a soft-boiled egg. It’s a satisfying, nourishing dish that you can enjoy any time you need a comforting meal.

Gluten-Free Ramen Recipe

Ingredients:

For the Broth:

• 4 cups chicken broth (make sure it's gluten-free)
• 2 tablespoons gluten-free soy sauce or tamari
• 1 tablespoon miso paste (check for gluten-free labeling)
• 1 teaspoon rice vinegar
• 1-inch piece of fresh ginger, sliced
• 2 garlic cloves, smashed
• 1 tablespoon sesame oil

For the Noodles:

• 2 servings gluten-free ramen noodles (or other gluten-free noodles of your choice)

For the Toppings:

• 1 boneless, skinless chicken breast or thigh, cooked and sliced
• 2 boiled eggs (soft or hard, depending on your preference)
• ½ cup sliced mushrooms (shiitake, button, or a mix)
• 2 green onions, sliced
• A handful of spinach or Bok choy (optional)
• 1 tablespoon sesame seeds (optional)
• Nori strips (optional)

Instructions:

Prepare the Broth:
In a medium pot, heat the sesame oil over medium heat. Add the sliced ginger and smashed garlic, sautéing for about 2 minutes until fragrant. Pour in the chicken broth, gluten-free soy sauce or tamari, and miso paste. Stir well to combine, and bring the broth to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together. If you want a smoother broth, you can strain out the ginger and garlic pieces before serving.

Cook the Noodles:
While the broth simmers, cook the gluten-free ramen noodles according to the package instructions. Be sure to stir occasionally to prevent sticking, as gluten-free noodles can sometimes clump together more easily. Once cooked, drain and set aside.

Prepare the Toppings:
While the noodles and broth are cooking, slice the cooked chicken breast or thigh into thin pieces. If you haven’t already, boil the eggs to your liking—soft-boiled eggs with a runny yolk are a classic topping for ramen. Slice the mushrooms and sauté them in a small pan with a bit of oil for about 5 minutes, until tender.

Assemble the Ramen:
To serve, divide the cooked noodles into bowls. Ladle the hot broth over the noodles, making sure to cover them well. Arrange the sliced chicken, boiled egg halves, sautéed mushrooms, and spinach or Bok choy on top of the noodles. You can also add a few sesame seeds or a strip of nori for extra flavor and presentation.

Serve and Enjoy:
Garnish with green onions, and if you like, add a drizzle of extra gluten-free soy sauce. Serve hot and enjoy the comforting flavors of this homemade gluten-free ramen!

Serving Suggestions:

This gluten-free ramen makes a wonderful meal on its own, but you can also serve it with a side of edamame or a light salad for extra vegetables. For those who prefer a richer flavor, a dollop of chili paste or a dash of sriracha can bring some heat to the bowl.

With its deep umami broth, hearty toppings, and gluten-free noodles, this ramen is a satisfying dish that brings the taste of Japan right to your kitchen.

Celiac.com 01/28/2025 - Yakitori, which translates to “grilled chicken” in Japanese, is a beloved street food that has been enjoyed in Japan for centuries. Originating in the Edo period, this dish became popular as a quick, affordable meal, often paired with sake or beer in bustling izakayas (Japanese pubs). Traditionally, yakitori is made by skewering various parts of the chicken—thighs, wings, or even gizzards—and grilling them over hot charcoal. The smoky flavor and savory-sweet glaze make it a favorite among locals and travelers alike.

For those following a gluten-free lifestyle, the challenge lies in the glaze. Conventional yakitori sauce often includes soy sauce, which contains gluten. This gluten-free yakitori recipe preserves the authentic taste of the dish by substituting tamari for soy sauce. The result? A rich, umami-packed glaze that perfectly complements tender, smoky chicken. Whether you’re hosting a backyard barbecue or recreating Japanese flavors at home, this recipe is a guaranteed crowd-pleaser.

Gluten-Free Yakitori Recipe

Ingredients (Serves 4):

• 1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
• 2-3 green onions (optional), cut into 1-inch segments
• 8-10 bamboo skewers, soaked in water for 30 minutes
• For the Yakitori Glaze:
• ⅓ cup gluten-free tamari
• 3 tablespoons mirin (a sweet Japanese cooking wine)
• 2 tablespoons brown sugar
• 1 teaspoon gluten-free rice vinegar
• 1 garlic clove, minced
• ½ teaspoon grated ginger

Optional Garnish:

• Toasted sesame seeds
• Finely chopped green onions

Instructions:

Prepare the Glaze:

• In a small saucepan, combine tamari, mirin, brown sugar, rice vinegar, garlic, and ginger.
• Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool.

Assemble the Skewers:

• Thread the chicken pieces onto the soaked bamboo skewers. If using green onions, alternate the chicken with onion segments.

Preheat the Grill:

• Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.

Grill the Yakitori:

• Place the skewers on the grill and cook for 6-8 minutes, turning frequently to ensure even cooking. Brush the chicken generously with the yakitori glaze during the last 2-3 minutes of grilling to caramelize the sauce without burning.

Serve and Enjoy:

Transfer the skewers to a serving plate and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately with rice or a side of grilled vegetables for a complete meal.

Tips for Success:

Bamboo Skewers: Soaking the skewers prevents them from burning on the grill.

Charcoal Grill: For an authentic flavor, use a charcoal grill to mimic the smoky taste of traditional yakitori.

Marination: While not necessary, marinating the chicken in a small portion of the glaze for 30 minutes can enhance flavor.

This gluten-free yakitori recipe is proof that you don’t have to compromise on taste when accommodating dietary needs. It’s a flavorful nod to a Japanese classic, ensuring everyone at the table can savor the experience without worry. Enjoy your yakitori adventure!

Celiac.com 01/25/2025 - Tempura is a beloved dish in Japanese cuisine, known for its light and airy batter that creates a perfectly crispy exterior. Originating in the 16th century, tempura was introduced to Japan by Portuguese missionaries, who shared their frying techniques with the local population. Over time, the dish evolved into a cornerstone of Japanese culinary culture, celebrated for its delicate texture and versatility. Traditionally made with wheat-based flour, tempura can be a challenge for those with gluten sensitivities. However, a few thoughtful adjustments ensure you can enjoy this iconic dish while adhering to a gluten-free diet.

This gluten-free tempura recipe uses a combination of gluten-free flours to replicate the light and crisp qualities of traditional tempura batter. Perfect for vegetables, shrimp, or even creative variations like tofu or mushrooms, this recipe brings a taste of Japan to your kitchen without compromising on flavor or texture.

Gluten-Free Tempura Recipe

Ingredients (Serves 4):

For the Tempura Batter:

• ½ cup gluten-free rice flour
• ¼ cup gluten-free cornstarch
• ¼ cup tapioca flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup ice-cold sparkling water

For the Tempura Ingredients:

• 1 cup sliced vegetables (zucchini, sweet potatoes, bell peppers, or mushrooms)
• 8-10 large shrimp, peeled and deveined (optional)
• Gluten-free soy sauce or tamari (for dipping)

For Frying:

Vegetable oil or a neutral oil suitable for frying

Instructions:

Prepare the Ingredients:

Wash and slice the vegetables into thin, even pieces for quick and uniform frying. Pat dry with paper towels.

If using shrimp, ensure they are peeled, deveined, and patted dry.

Heat the Oil:

Pour oil into a deep skillet or saucepan to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the correct temperature for consistent results.

Make the Batter:

In a medium bowl, whisk together the rice flour, cornstarch, tapioca flour, baking powder, and salt.

Gradually add the ice-cold sparkling water, stirring gently until just combined. The batter should be slightly lumpy; overmixing can make the tempura heavy.

Coat and Fry:

Dip each piece of vegetable or shrimp into the batter, ensuring it is evenly coated. Allow excess batter to drip off.

Carefully place the coated pieces into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until the tempura is golden and crisp.

Remove the tempura with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Serve and Enjoy:

Arrange the tempura on a serving platter. Serve immediately with gluten-free soy sauce or tamari for dipping.

Tips for Perfect Gluten-Free Tempura

• Keep the Batter Cold: The key to light and crispy tempura is maintaining an icy cold batter. Keep a bowl of ice water underneath the mixing bowl to preserve the temperature.
• Work Quickly: Tempura batter is best used immediately, as the sparkling water’s carbonation helps create a delicate texture.
• Choose Neutral Oil: Use oils like canola, vegetable, or peanut oil for frying to avoid overpowering the tempura's flavor.

This gluten-free tempura recipe allows you to enjoy a classic Japanese dish with all the crunch and flavor, minus the gluten. Whether you're preparing it for a family dinner or a special occasion, this versatile dish is sure to impress!

Celiac.com 01/22/2025 - Onigiri, also known as rice balls, has been a cherished part of Japanese cuisine for centuries. First documented in the Heian period (794–1185), onigiri was a convenient way for travelers and soldiers to carry a portable, filling meal. Made from simple ingredients—rice, salt, and various fillings—it symbolizes the essence of Japanese home cooking. Wrapped in a strip of nori (seaweed) for easy handling, onigiri is still a popular snack sold in convenience stores across Japan. Traditionally, fillings like salted salmon and pickled plums (umeboshi) were used for their natural preservative properties, allowing the onigiri to stay fresh longer.

For those following a gluten-free diet, onigiri is a fantastic option since its main ingredients—rice and most traditional fillings—are naturally gluten-free. This recipe provides the perfect balance of authentic flavors and dietary inclusivity, making it an ideal choice for picnics, lunchboxes, or a quick, satisfying snack.

Gluten-Free Onigiri Recipe

Ingredients (Makes 6-8 rice balls):

For the Rice:

• 3 cups cooked short-grain white rice (sushi rice), slightly cooled
• ½ teaspoon salt
• ¼ cup toasted sesame seeds (optional)

Filling Options:

• Salted Salmon: 1 small fillet of cooked salmon, flaked
• Pickled Plum (Umeboshi): 2-3 umeboshi, pitted and chopped
• Seaweed (Kombu or Nori): ¼ cup cooked and seasoned kombu strips

Additional Ingredients:

• 2 sheets nori (seaweed), cut into strips
• Gluten-free soy sauce or tamari (optional, for brushing or dipping)

Instructions:

Prepare the Rice:

• Cook the short-grain rice according to package instructions. Allow it to cool slightly, so it’s warm but not hot to the touch.
• Gently mix in the salt, and, if desired, the toasted sesame seeds for extra flavor.

Prepare the Fillings:

• For salted salmon, season and cook the fillet (grilled or pan-seared works well). Flake it into small pieces.
• For pickled plums, remove the pits and chop the umeboshi into small bits.
• For seaweed, use pre-cooked kombu strips or lightly season nori with a gluten-free soy sauce glaze and cut into thin strips.

Shape the Onigiri:

• Wet your hands with water and sprinkle them with a little salt to prevent sticking.
• Take about ⅓ cup of rice in your hands and flatten it slightly. Place a teaspoon of your chosen filling in the center.
• Fold the rice around the filling and shape it into a triangle or ball by pressing gently with your hands. Repeat with the remaining rice and fillings.

Wrap with Nori:

• Wrap each onigiri with a strip of nori for easy handling. The nori should stick to the rice naturally, but if needed, you can lightly moisten the edges.

Serve and Enjoy:

• Arrange the onigiri on a plate. If desired, brush them lightly with gluten-free soy sauce or tamari for an extra umami kick. Serve immediately or wrap in plastic wrap for later consumption.

Tips for Perfect Onigiri

• Rice Texture: Use short-grain rice for the right stickiness; long-grain varieties won’t hold their shape.
• Salted Hands: Slightly salty hands while shaping add flavor and act as a preservative.
• Variations: Try other gluten-free fillings like avocado, grilled chicken, or shredded vegetables for a modern twist.

This gluten-free onigiri recipe is a delightful way to explore Japanese cuisine while staying mindful of dietary restrictions. Its versatility, simplicity, and portability make it a favorite for all occasions. Whether you enjoy them fresh or pack them for a journey, these rice balls offer a taste of tradition with every bite!

Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food.

For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade gluten-free roux, ensuring everyone can savor this warming dish. Packed with tender chicken, potatoes, carrots, and a rich, aromatic curry sauce, this dish is perfect for a cozy meal that feels like a hug in a bowl.

Gluten-Free Japanese Curry Recipe

Ingredients

For the Curry:

• 2 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil)
• 1 pound chicken thighs or beef, cut into bite-sized pieces
• 1 large onion, sliced
• 2 medium carrots, peeled and sliced into rounds
• 2 medium potatoes, peeled and cut into chunks
• 4 cups gluten-free chicken or vegetable stock
• 1 apple, grated (optional, for sweetness)

For the Gluten-Free Curry Roux:

• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons butter or dairy-free alternative
• 2 tablespoons gluten-free soy sauce or tamari
• 2 teaspoons gluten-free curry powder
• 1 teaspoon gluten-free garam masala
• 1 teaspoon gluten-free ground turmeric
• 1 teaspoon gluten-free paprika
• 1 teaspoon honey or sugar (optional)

To Serve:

• Cooked white or brown rice
• Pickled ginger or Japanese pickles (optional garnish)

Instructions

Prepare the Roux:
In a small saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Add the curry powder, garam masala, turmeric, and paprika. Cook for another minute to toast the spices. Slowly whisk in the soy sauce or tamari until combined. Remove from heat and set aside.

Cook the Curry:
Heat the cooking oil in a large pot over medium heat. Add the chicken or beef and sear on all sides until lightly browned. Remove the meat from the pot and set it aside.

In the same pot, add the onions and sauté until translucent, about 3-5 minutes. Stir in the carrots and potatoes, cooking for another 2-3 minutes. Return the seared meat to the pot.

Simmer the Curry:
Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking.

Thicken with the Roux:
Gradually stir the prepared roux into the simmering curry. Stir well to ensure it dissolves completely and thickens the sauce. Add the grated apple and honey for sweetness, if desired. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt or additional soy sauce if needed.

Serve:
Ladle the curry over bowls of warm rice and garnish with pickled ginger or Japanese pickles, if using. Serve hot and enjoy!

This gluten-free Japanese curry captures the essence of the traditional dish while being accessible to those with dietary restrictions. Its rich, savory-sweet flavors are sure to make it a new favorite at your dining table!

Celiac.com 01/10/2025 - Teriyaki is one of Japan's most beloved culinary exports, known for its balance of sweet and savory flavors and a glossy glaze that perfectly coats the ingredients. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or cook. Traditionally, teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, for those with gluten sensitivities or celiac disease, soy sauce is off-limits due to its wheat content. With the right adjustments, you can enjoy this classic Japanese dish without compromising on taste or texture.

This gluten-free chicken teriyaki recipe swaps traditional soy sauce for gluten-free tamari and combines it with honey and fresh garlic to create a rich, flavorful marinade. Pan-fried or grilled to perfection, this dish delivers the same glossy, sticky coating that makes teriyaki so irresistible. Pair it with steamed rice and sautéed vegetables for a wholesome, gluten-free meal that celebrates the essence of Japanese cooking.

Gluten-Free Chicken Teriyaki Recipe

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken thighs or breasts
• 1 tablespoon neutral oil (like avocado or vegetable oil)

For the Marinade and Sauce:

• ¼ cup gluten-free tamari
• 2 tablespoons honey (or maple syrup for a vegan alternative)
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon cornstarch dissolved in 2 teaspoons water (optional, for thickening)

Optional Garnish:

• Sesame seeds
• Sliced green onions

Instructions:

Prepare the Marinade:
In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, garlic, and ginger. Set aside.

Marinate the Chicken:
Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

Cook the Chicken:
Heat the oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and place it in the skillet. Cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).

Make the Sauce:
While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1-2 minutes.

Glaze the Chicken:
Once the chicken is fully cooked, brush or spoon the sauce generously over the pieces, allowing it to caramelize slightly in the pan.

Serve and Garnish:
Transfer the chicken to a serving plate. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions if desired.

Serving Suggestions:

This gluten-free chicken teriyaki pairs beautifully with steamed white or brown rice and a side of sautéed snap peas, carrots, or broccoli. For a low-carb option, serve it with cauliflower rice or over a bed of greens.

Enjoy this flavorful and gluten-free twist on a Japanese classic!

Celiac.com 08/27/2024 - Tempura is a popular Japanese dish known for its light and crispy texture. It typically consists of seafood or vegetables coated in a batter and deep-fried until golden brown. While tempura may seem straightforward, the ingredients used in the batter can raise concerns for those who need to avoid gluten. Traditionally, tempura batter is made from wheat flour, which contains gluten, making the dish unsafe for individuals with celiac disease or gluten sensitivity. Understanding the components of tempura and how it is prepared is crucial for anyone following a gluten-free diet.

Gluten in Traditional Tempura

The primary ingredient in traditional tempura batter is wheat flour, which is mixed with cold water and sometimes an egg to create a smooth coating. Wheat flour is a significant source of gluten, a protein that provides elasticity and structure to baked goods. In tempura, gluten contributes to the batter's ability to adhere to the food and maintain a crispy texture after frying. However, for those with celiac disease, consuming even small amounts of gluten can lead to serious health issues, making traditional tempura off-limits.

Additionally, cross-contamination is a risk when preparing tempura in shared kitchens or restaurants that also handle gluten-containing foods. Even if a gluten-free batter is used, the oil or frying equipment could be contaminated with gluten, posing a hidden danger to those with strict dietary restrictions.

Gluten-Free Tempura Alternatives

For individuals who love tempura but must avoid gluten, there are alternatives available. Several gluten-free flours can be used to make a similar batter, such as rice flour, corn flour, or a gluten-free all-purpose flour blend. These substitutes can mimic the texture and lightness of traditional tempura without the gluten. However, it's important to ensure that these flours are certified gluten-free, as cross-contamination during processing is a common issue.

Some restaurants and home cooks have embraced gluten-free tempura recipes, offering options that cater to those with gluten sensitivities. When dining out, it is essential to ask about the preparation methods and whether gluten-free ingredients and practices are used. Additionally, there are pre-made gluten-free tempura batters available in stores, which can be a convenient option for those wanting to recreate this dish at home.

Why This Matters for Those with Celiac Disease

For individuals with celiac disease, avoiding gluten is not just a dietary choice but a medical necessity. Even trace amounts of gluten can trigger an immune response that damages the small intestine, leading to various health problems. The prevalence of gluten in traditional tempura means that those with celiac disease must be vigilant when ordering this dish at restaurants or preparing it at home.

The availability of gluten-free alternatives provides an opportunity for people with celiac disease to enjoy foods like tempura without compromising their health. By being informed about ingredients and preparation methods, those on a gluten-free diet can safely indulge in their favorite dishes.

Conclusion: Making Safe Choices

The question of whether tempura is gluten-free depends largely on how it is prepared. Traditional tempura batter contains wheat flour, making it unsuitable for those with celiac disease or gluten sensitivity. However, with the right ingredients and precautions, it is possible to enjoy a gluten-free version of this popular dish. The key is to use certified gluten-free flours and to be aware of potential cross-contamination risks, especially when dining out. For those with celiac disease, the ability to identify and choose safe, gluten-free options is essential for maintaining their health and quality of life.

Here's a simple and delicious gluten-free tempura recipe that you can make at home:

Gluten-Free Tempura Recipe

Ingredients:

• ½ cup gluten-free rice flour
• ½ cup gluten-free cornstarch
• ¼ cup gluten-free potato starch
• 1 tsp baking powder (ensure it's gluten-free)
• ¼ tsp salt
• 1 cup ice-cold sparkling water (or club soda)
• Vegetable oil (for frying)
• Assorted vegetables or seafood (e.g., shrimp, zucchini, sweet potatoes, mushrooms, broccoli)

Instructions:

Prepare the Ingredients:

• Wash and cut your vegetables into bite-sized pieces. If using seafood like shrimp, clean and devein them, leaving the tail on if desired.
• Pat the vegetables and seafood dry with paper towels to ensure the batter sticks well.

Heat the Oil:

• Pour vegetable oil into a deep pan or pot, filling it to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the right temperature throughout frying.

Make the Batter:

• In a mixing bowl, combine the gluten-free rice flour, cornstarch, potato starch, baking powder, and salt. Stir until well mixed.
• Gradually add the ice-cold sparkling water, gently stirring with chopsticks or a fork. Be careful not to overmix; the batter should be lumpy and light.

Fry the Tempura:

• Dip the prepared vegetables or seafood into the batter, allowing any excess to drip off.
• Carefully place the battered items into the hot oil, frying a few pieces at a time. Do not overcrowd the pan.
• Fry each piece until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

Serve:

• Serve the gluten-free tempura hot with a dipping sauce like gluten-free soy sauce or a simple tempura sauce (mix soy sauce, mirin, and dashi).
• Enjoy your crispy, gluten-free tempura with a side of rice or salad.

Tips:

• Keep it cold: The key to crispy tempura is using cold sparkling water and keeping the batter cold. If needed, place the mixing bowl in a larger bowl filled with ice to maintain the temperature.
• Batter consistency: The batter should be thin and light, so avoid overmixing, which can make it heavy.

This gluten-free tempura recipe allows you to enjoy the classic Japanese dish without worrying about gluten, making it safe and delicious for those with celiac disease or gluten sensitivity.

Celiac.com 07/18/2024 - Egg noodles are one of life's great culinary joys. There are a number of brands of gluten-free egg noodles on the market, including Amish Wedding Foods, Lieber’s, Manischewitz, and Paolo's. But making egg noodles from scratch can be one of the best, most delicious and rewarding ways to go. These gluten-free egg noodles are easy to make, even easier to cook, and best of all, they taste delicious.

Gluten-Free Egg Noodle Recipe #1

Ingredients:

• 2½ cups Antimo Caputo Gluten Free Flour (available on Amazon)
• 4 large eggs, at room temperature
• 1 tablespoon olive oil
• 1 teaspoon fine sea salt
• 1 tablespoon water as needed

Directions:
Mix all the ingredients in a large bowl by hand for 5 minutes until the dough comes together.

Cover with plastic wrap and let sit at room temperature for 30 minutes.

Sprinkle a work area with flour. Knead the dough for few minutes and divide into 2 equal parts.

Cover one half while working on the first half.

Use a pasta maker or roll flat with a rolling pin. Cut the pasta to desired width.

When ready to cook, bring a pot of salted water to a gentle boil, and cook the pasta for about 3 minutes or until pasta is al dente.

Gluten-Free Egg Noodles Recipe #2

Ingredients:

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 teaspoon salt
• 3 large eggs
• 1-2 tablespoons water (as needed)

Directions:

1. Prepare the Dough:
   • In a large mixing bowl, combine the gluten-free all-purpose flour blend and salt.
   • Make a well in the center of the flour mixture and crack the eggs into the well.
   • Using a fork, gently beat the eggs and gradually start incorporating the flour from the sides of the well.
   • Continue mixing until a dough starts to form. If the dough is too dry, add water, one tablespoon at a time, until the dough comes together.
2. Knead the Dough:
   • Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
   • If the dough is sticky, add a little more flour, but be careful not to add too much.
3. Rest the Dough:
   • Wrap the dough in plastic wrap or cover it with a damp cloth.
   • Let it rest for about 20-30 minutes at room temperature. This helps relax the dough and makes it easier to roll out.
4. Roll Out the Dough:
   • Divide the dough into two or three portions to make it easier to handle.
   • On a lightly floured surface, roll out one portion of the dough to your desired thickness. Remember, the noodles will expand when cooked, so roll them thinner than you want the final product to be.
   • You can use a pasta machine if you have one for more consistent thickness, or a rolling pin will work just fine.
5. Cut the Noodles:
   • Using a sharp knife or a pizza cutter, cut the rolled-out dough into strips of your desired width. Traditional egg noodles are about 1/4 inch wide, but you can make them thicker or thinner based on your preference.
6. Dry the Noodles (Optional):
   • If you want to dry the noodles for later use, spread them out on a floured surface or a drying rack and let them air dry for several hours or until completely dry.
   • Store the dried noodles in an airtight container for up to a week.
7. Cook the Noodles:
   • Bring a large pot of salted water to a boil.
   • Add the fresh or dried noodles to the boiling water.
   • Fresh noodles will cook in about 2-3 minutes, while dried noodles may take 4-6 minutes.
   • Stir occasionally to prevent the noodles from sticking together.
   • Taste the noodles for doneness; they should be tender but still firm to the bite (al dente).
8. Serve:
   • Drain the noodles and serve immediately with your favorite sauce, in a soup, or as a side dish.
   • Enjoy your homemade gluten-free egg noodles!

Tips:

• Make sure to use a gluten-free flour blend that contains xanthan gum or add 1/2 teaspoon of xanthan gum to the recipe to help bind the dough.
• If you find the dough too difficult to roll out, let it rest a bit longer. Resting allows the flour to hydrate fully and the gluten-free ingredients to meld together better.
• Experiment with adding different flavors to your dough, such as a pinch of garlic powder or dried herbs, to complement your dish.

Celiac.com 10/24/2023 - When we talk stir-fry, southern cooking isn't the first thing that comes to mind for most folks. But, stir-fry isn't just an Asian dish. If you're looking for more hearty stir-fry fare, this zesty southern-style gluten-free blend of rice, corn, black-eyed peas, and spinach will more than do the trick.

Ingredients:

• 1 tablespoon vegetable oil
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 cup finely chopped red onion
• 1 cup frozen corn
• 1 cup cooked white rice, cold
• 1 ½ teaspoons chopped fresh thyme leaves
• ½ teaspoon garlic salt
• ⅛ teaspoon cayenne pepper
• 2 cups lightly packed fresh spinach leaves

Directions:
Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides.

Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes.

Cook's Note:
Use ½ teaspoon dried thyme leaves in place of fresh thyme, as needed.

Celiac.com 05/12/2023 - Introducing a vibrant and delectable dish that will transport your taste buds straight to the heart of Asia. Pork Lettuce Wraps, also known as Larb, are a common dish in Southeast Asia. Thailand, Laos, and Vietnam also has versions of lettuce wraps. 

Bursting with bold flavors and fresh ingredients, this recipe brings together the perfect harmony of savory ground pork, aromatic herbs, zesty lime, and a hint of heat. Wrapped in crisp lettuce leaves, these tantalizing bites offer a delightful balance of textures and a tantalizing mix of fragrant spices. 

Whether you're seeking a crowd-pleasing appetizer, a light lunch, or a flavorful dinner option, this recipe is sure to impress with its vibrant colors, mouthwatering aromas, and unforgettable taste. So, get ready to embark on a culinary adventure as we dive into the world of Asian cuisine and learn how to create this irresistible easy pork lettuce wraps.

Ingredients:

• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoons soy sauce
• 1 tablespoons fresh lime juice
• 1/2 tablespoons packed brown sugar
• 1 teaspoons toasted sesame oil
• 1 tablespoons olive oil
• Kosher salt and pepper
• 1 lb. ground pork tenderloin, trimmed (chicken can be substituted)
• Gem or baby romaine lettuce leaves
• Cooked rice; sliced radishes, cucumber, scallions and chiles; and fresh cilantro and mint leaves, for serving

Directions:
Heat oven to 400°F. In small bowl, combine gochujang, soy sauce, lime juice, sugar, and sesame oil. 

Heat oil in large oven-safe skillet on medium-high. Season pork with ½ teaspoon each salt and pepper and cook, turning occasionally, until browned on all sides, 6 to 8 minutes.

Set aside half of gochujang mixture. Brush pork with remaining gochujang mixture and roast until internal temp reaches 145°F, 12 to 15 minutes.

Transfer pork to cutting board. 

Using clean pastry brush, brush with remaining gochujang mixture and let rest 5 minutes before slicing. 

Serve with lettuce, rice, radishes, cucumber, scallions, chiles, cilantro, and mint.