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miles2go

Chinese New Year's Menu

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I have been craving Chinese food since going gluten-free over a year ago, especially the American-Chinese that everyone gets in the restaurants over here. I regularly cook Asian cuisine, especially Japanese and Indian so maybe that’s why it had to be American-Chinese, rather than more authentic fare. Every month or so a real food marathon is on and so this weekend I went all out, some of which will inevitably land in the freezer. I made Chinese egg rolls and wontons for soup, pan-frying and deep-frying, using Bette Hagmann’s pasta recipe, which is a real delight to work with. Teriyaki chicken, fried shrimp in batter, scallion pancakes and crab toast to round out my idea of a puu puu platter. Hot and sour soup, egg drop soup, tea eggs, steamed buns and congee, a gingery sesame-garlic chicken, fried fish, vegetable lo mein, mu shu, rice, tea, pickles and a fresh fruit salad for dessert and some beef fried rice for the leftovers. The only snag that I ran into was with the mu shu and scallion pancakes. Using traditional recipes, I found that Hagmann’s recipes for gluten-free and light bean flour did not work at all, so after wasting a bit of the scallion pancakes, returned both doughs to the food processor and made them into pancake batters using a little beaten egg and more water for the scallion pancakes and a bit of xanthan gum, water and some oil for the mu shu.

Bragg’s liquid aminos, available at health food stores, is my soy sauce of choice and it comes in a big bottle. :)

I feel normal again now and can go back to eating a healthier life style of Asian and other cuisines, but sometimes, ya just gotta have that grease. If anyone would like recipes, I’d be happy to post!

Margaret

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Yes, a wonderful meal, I made rice paper spring rolls, but do soooo much miss won ton wrappers, how did you make those? and also how did you make the buns? There was an earlier thread from "Men in Trees" where a character made gluten free dumplings...oh please do tell!

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That's interesting about the "Men in Trees" episode...

Here's how I made my steamed buns and wonton/eggroll skins. I do think the bao recipe could use a little tweaking in the future, but they still taste darn good:

Bao

This is an adaptation of the Frugal Gourmet’s recipe. It makes a lovely Asian hamburger with the addition of bulgogi and optionally, various other condiments.

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