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Showing results for tags 'barbecue'.
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Gluten-Free Yakitori: A Delicious Twist on a Japanese Classic
Scott Adams posted an article in Chinese & Asian
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 08/09/2024 - In the heart of Mexico's culinary heritage lies a tradition of marinated grilled chicken that dates back centuries, influenced by indigenous cooking methods and Spanish culinary techniques. Known for its vibrant flavors and tender texture, marinated grilled chicken has long been a staple in Mexican cuisine, celebrated for its ability to transform simple ingredients into a feast for the senses. Originally, this dish evolved from the practice of marinating meats in citrus juices and native herbs to tenderize and infuse them with robust flavors before grilling over open flames or hot coals, a technique perfected over generations across different regions of Mexico. This recipe for Authentic Mexican Gluten-Free Marinated Grilled Chicken honors this rich culinary tradition with a marinade that balances the tang of fresh lime juice with the earthy warmth of cumin and smoked paprika. Enhanced by hints of honey or agave syrup for sweetness and dried oregano for depth, the marinade not only enhances the chicken's natural flavors but also encapsulates the essence of traditional Mexican spices. Grilled to juicy perfection, this dish promises to transport you to the bustling markets and sun-drenched streets of Mexico, where the aroma of sizzling chicken over an open grill tantalizes the taste buds and embodies the spirit of authentic Mexican cooking. Authentic Mexican Gluten-Free Marinated Grilled Chicken Recipe Ingredients: 4 boneless, skinless chicken breasts 3 cloves garlic, minced ¼ cup fresh lime juice ¼ cup olive oil 2 tablespoons honey or agave syrup 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon dried oregano ½ teaspoon chili powder ½ teaspoon sea salt ¼ teaspoon black pepper Fresh cilantro, chopped (for garnish) Lime wedges (for serving) Instructions: Prepare the Marinade: In a bowl, whisk together the minced garlic, fresh lime juice, olive oil, honey or agave syrup, ground cumin, smoked paprika, dried oregano, chili powder, sea salt, and black pepper. Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to meld. Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-7 minutes per side, or until fully cooked through and grill marks appear. The internal temperature should reach 165°F (74°C). Rest and Serve: Remove the grilled chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side. Serve: Slice the grilled chicken and serve it alongside Authentic Mexican Gluten-Free Pico de Gallo (see recipe above) and a side of gluten-free tortillas or rice for a complete meal. Tips: Variations: Feel free to adjust the seasonings and spices in the marinade to suit your taste preferences. Add a pinch of cayenne pepper for extra heat or swap out smoked paprika for regular paprika for a different flavor profile. Storage: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. It's great for slicing and adding to salads or making sandwiches. Enjoy this flavorful and tender Authentic Mexican Gluten-Free Marinated Grilled Chicken, perfect for a delicious and satisfying meal!
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Slow Cooker Barbecued Pork Rib Tips (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/31/2023 - Pork spare ribs are delicious, but they can be labor intensive. These tasty rib tips are slow-cooked for tender, fall-off-the-bone meat. Then they are then finished under the broiler, or on the grill for a few minutes. They're super-easy to make, and nice to come home to at the end of a work day. Use your favorite gluten-free barbecue sauce, and it's easy sailing to a tasty meal. Ingredients: 2 tablespoons brown sugar 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 pound pork rib tips 1 (18 ounce) bottle gluten-free BBQ sauce, divided 1 tablespoon liquid smoke flavoring Directions: Mix together brown sugar, chili powder, salt, black pepper, garlic powder, and onion powder in a large bowl until combined. Add rib tips and mix until ribs are thoroughly coated. Let rest at room temperature for 10 minutes. Place coated ribs in a slow cooker. Stir together ⅔ of the BBQ sauce with liquid smoke in a medium bowl until well combined. Pour evenly over ribs. Cook on low heat until ribs are tender, about 4 to 6 hours. Line a baking tray or oven pan with aluminum foil. Remove ribs, place on the tray, and baste with remaining BBQ sauce. Finish the ribs an oven rack about 6 inches under a hot broiler, until sauce is hot and sticky, about 3 to 5 minutes per side.- 1 comment
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Maple-Orange Glazed Shrimp Kebobs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 08/24/2022 - If you're looking for a great gluten-free shrimp recipe for the barbecue, these maple-orange shrimp kebobs are an easy, tasty, and gluten-free way to enjoy summer. Ingredients 24 jumbo shrimp, peeled and deveined 3 tablespoons vegetable oil ½ teaspoon salt ½ teaspoon pepper ½ cup Heinz Tomato Ketchup ¼ cup orange juice ¼ cup maple syrup 1 tablespoon Heinz Worcestershire Sauce 1 tablespoon Heinz Apple Cider Vinegar ½ teaspoon paprika 3 cloves garlic, minced Directions Soak skewers in water for 15 minutes. Wash shrimp and and dry on a paper towel. Thread six shrimp onto long skewers. Brush the shrimp evenly with vegetable oil. Sprinkle with salt and pepper, and set aside. Blend the ketchup with the orange juice, maple syrup, Worcestershire sauce, vinegar, paprika and garlic. Heat the grill to medium-high heat and grease lightly. Brush kebobs all over with the maple-orange mixture. Grill for 2 to 3 minutes per side, basting often, or until the shrimp turn opaque. Serve warm with steamed rice and your favorite grilled vegetables.-
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Hawaiian-Style Soy-Marinated Chicken (Gluten-Free)
Jefferson Adams posted an article in American & British
08/06/2022 - If you're looking for a barbecue variation that will set tongues wagging and lips smacking, then try this Hawaiian-style chicken. Marinated in a delightful blend of soy, garlic, ginger, onion, sugar and a few spices. It's perfect for grilling and sure to please. Ingredients: 5 pounds skinless chicken thighs 1 cup gluten-free soy sauce or tamari 1 cup brown sugar 1 cup water 4 cloves garlic, minced 1 onion, chopped 1 tablespoon grated fresh ginger root 1 tablespoon ground black pepper 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes (Optional) 1 teaspoon ground cayenne pepper (Optional) 1 teaspoon ground paprika (Optional) Directions: Whisk together the gluten-free soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour. Heat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side. -
Twelve Top Gluten-Free Barbecue Sauce Brands
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 09/13/2019 - As barbecue season sails on, it's good to keep in mind that many sauces from major manufacturers either contain gluten, or are not labeled gluten-free. These twelve brands of BBQ sauce are labeled gluten-free, so you can trust them for your loved ones with celiac disease or other gluten sensitivity. Many of these brands also make a number of gluten-free barbecue-related products, including rubs, marinades, and other sauces. Lastly, if you know of any good brands we've missed, please let us know in the comments section below. Bone Suckin' Sauce Bone Suckin' Sauce Bone Suckin' Sauce Sweet Southern Bone Suckin' Sauce Thick Sweet Southern Bone Suckin' Sauce Spicy Sweet Southern Bone Suckin' Sauce Extra Hot Honey Bone Suckin' Sauce Hot Honey Bone Suckin' Sauce Thicker Bone Suckin' Sauce Hot Thicker Style Guy Fieri Guy Fieri Apple Bbq Sauce Guy Fieri Bourbon Brown Sugar Bbq Sauce Guy Fieri Carolina #6 Bbq Sauce Guy Fieri Kansas City Bbq Sauce Guy Fieri Root Beer Bbq Sauce Guy Fieri Sweet Mesquite Bbq Sauce Guy Fieri Sweet Siracha Bbq Sauce Iron Chef Gluten Free General Hoisin Bbq Sauce Jack Daniels BBQ Sauces Jack Daniels Original #7 Jack Daniels Hickory Brown Sugar Jack Daniels Spicy Jack Daniels Masterblend BBQ Organicville Original Bbq Sauce Tangy Bbq Sauce Rib Rack All Natural BBQ Rib Rack Campfire Cider Bbq Sauce Rib Rack Hot Cayenne Bbq Sauce Rib Rack Original Bbq Sauce Rib Rack Southern Bourbon Bbq Sauce Rib Rack Sweet Honey Bbq Sauce San-J International Gluten Free Asian Bbq Sauce Schultzs Gourmet Bbq Sauce Original Bbq Sauce Spicy Mesquite Bbq Sauce Sweet Hickory Bbq Sauce Tangy Mustard Sky Valley Organic Sky Valley Organic Korean BBQ Sauce Stubb's Legendary Bar-B-Q Stubb's Dr Pepper Bbq Sauce Stubb's Original Bbq Sauce Stubb's Hickory Bourbon Bbq Sauce Stubb's Honey Pecan Bbq Sauce Stubb's Signature Bbq Sauce Stubb's Smokey Mesquite Bbq Sauce Stubb's Spicy Bbq Sauce Stubb's Sriaracha Bbq Sauce Pouch Stubb's Sticky Sweet Bbq Sauce Stubb's Sweet Honey & Spice Bbq Sauce Sweet Baby Ray's Gourmet Sauces Buffalo Wing Sauce Hawaiian BBQ Sauce Hickory and Brown Sugar Barbecue Sauce Honey Barbecue Sauce Honey Barbecue Wing Sauce Honey Chipolte Barbecue Sauce Maple Barbecue Sauce Mild Buffalo Wing Sauce Kickin' Bourbon Wing Sauce Original Barbecue Sauce Sweet and Spicy Barbecue Sauce Sweet Golden Mustard Barbecue Sauce Sweet Vidalia Onion Barbebue Sauce A number of manufacturers make sauces with no gluten ingredients, but which are not labeled gluten-free. These may do in a pinch, but, if you have celiac disease or a serious gluten intolerance, look for the gluten-free label. BBQ Sauces with No Gluten Ingredients Include Bull's-Eye BBQ Sauce Hunt's BBQ Sauce KC Masterpiece Kraft Barbecue Sauce Lillie's Q Hot Smoky BBQ Sauce Trader Joe's- 17 comments
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Celiac.com 06/29/2022 - We get more than a few questions from our readers about which items and products are gluten-free. Lately, we've been getting numerous questions about barbecue sauce. Specifically, is barbecue sauce gluten-free, and safe for people with celiac disease? Some are, some aren't. Here's the lowdown. It's important to remember that not all barbecue sauces are gluten-free. Many sauces from major manufacturers either contain gluten, or are not labeled gluten-free. That's why it's important to read ingredient labels and avoid gluten ingredients when choosing your gluten-free barbecue sauce. Here's a list of brands of gluten-free barbecue sauce that go the extra mile to make sure their products are labeled "Gluten-Free." That means that you can breath extra easy about safely serving them to people with celiac disease. As always, read labels, avoid gluten ingredients, and choose carefully.
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Celiac.com 05/07/2021 - Summer is here and you have more important and fun things to do with your life than stand in a hot kitchen all day cooking. Make the most of your grill. Take precautions when working with raw meat, poultry and fish. Separate them from ready-to-eat foods during preparation so that raw juices do not come in contact with other foods. If you take them to the grill on a plate, set these foods on a clean plate after they are cooked. It’s good to get in the habit of using a meat thermometer when you cook foods on the grill. Cooking the outside of meat or poultry until it bears the famous grill lines is not always an indication that the inside is cooked through. If a meat thermometer reads 160 degrees or more, you can be certain that E. coli and other bacteria have been killed. Poultry should reach 180 degrees. Mesquite or hickory wood chips (damp) may be added on top of the coals to allow a smoldering effect that provides additional flavor to the food. New to the market is a charcoal made from the husks and shells of coconuts, technically referred to as ‘extruded coconut charcoal’. Coconut charcoal burns hot and clean, imparts a mild flavor, and produces a mild, sweet, but unique smoke. Do you mostly barbecue or grill? Barbecuing is the slow smoking of tough cuts of meat. Grilling is a method of cooking more tender meats using the direct heat of a fire. ‘Direct heat cooking’ involves placing the food item directly over the flame or coals. Foods are exposed to very hot temperatures, often in excess of 500 degrees. The food items are cooked by flames and infrared heat coming from the grill. The direct heat method is used for grilling steaks, hamburgers, hot dogs, sausage, pork chops and skewered foods. The food items must be turned frequently so as to not burn. When cooking steaks, preheat the grill so the fire is hot enough to sear the outside, sealing in the juices. To judge the heat level of the coals, hold your hand about five inches directly above the grill. If you can hold your hand there for a second, the coals are very hot; for three to four seconds, they’re medium; and for five to six, they’re low. When using indirect heat, or barbecuing, place the food so that it is not directly over flames or coals. This is done by having the fire or coals on only one section of the grill and placing the food item on a part of the cooking grill opposite the flames or coals. Another method is to block the direct heat to the food item by some means, such as placing the food in a metal pan or on a piece of aluminum foil. This allows the food to cook all the way through without burning or charring on the outside. Barbecue or Grill Cross-contamination May Be An Issue If you are warming wheat flour hamburger buns on the grill for non-celiacs, then grill your foods on a piece of foil that has been sprayed with gluten-free nonstick spray. After grilling, clean the grates thoroughly to remove all gluten remnants. The easiest way to clean the grates is to place them in the oven the next time you clean your oven. Flip Early, Flip Often. This probably goes against everything you’ve heard, but if you want a juicy steak or chicken breast, this technique works. When you put the meat on the grill, there is more heat below the meat than above. The heat forces the liquid up, through the meat. Flip the meat before any liquid has a chance to escape out of the top. The recommended amount of ‘flipping’ is every five minutes. Do not press down on the meat with a spatula during cooking as this will cause the natural juices to seep out. Rotate. There are different ‘hot spots’ and ‘cooler’ spots on your grill. For foods to cook evenly, rotate the pieces so they each get a chance to be over the hot spots. Testing for Doneness. This takes practice. Tap the meat with your spatula or tongs. Meat gets less fleshy (less loose) the longer it cooks. With the base of your thumb, feel the center area of the meat gently. Do you feel the difference? With practice, you will be able to tell when the meat is medium, or medium rare, simply by pushing against the meat with the tongs. Basically, the less give there is, the more it’s been cooked. Though grilling gives you juicy, smoky meat, sometimes you want to add a little flavor to the mix. Do it with rubs and marinades, both of which add both flavor and tenderness. Rubs are dry spice blends, usually including salt and sugar. Rub them on meat immediately before cooking (which adds mild flavor) or do it a day or two in advance (which allows the spice flavor to penetrate deeper inside the meat). Marinades are liquid, and may be made with something acidic (like lemon juice, vinegar, or yogurt) or tropical fruit (like papayas, pineapples or kiwi). Both acids and the enzymes found in tropical fruit react with meat proteins to tenderize. To keep food from becoming over-tenderized (mushy), it’s important not to marinate for too long; as little as 15 minutes for seafood, 4 to 6 hours for thin cuts of meat, and up to 12 hours for larger ones. For minimal mess, use a re-sealable plastic bag—put all ingredients inside, seal it up, and shake to combine. Keep the bag refrigerated while the food inside marinates. Do not reuse marinades—if you want to make a sauce out of the leftover marinade, boil it for at least two minutes before using. Do this to kill any bacteria from the raw meat, poultry or fish. If you will be adding a barbecue sauce, don’t brush it on too early or the meat will blacken on the outside and still be raw on the inside. Barbecue sauces contain sugar and sugar burns quickly over direct heat. If you think it will take 30 minutes to cook chicken on the grill, cook the poultry 20 minutes before brushing on the sauce. Think out of the box…think skewers…so many foods lend themselves to being cut into small portions and skewered, like salmon cubes with artichoke hearts, gluten-free kielbasa chunks with green peppers and onions, teriyaki chicken breast cubes with pineapple and green pepper, or shrimp and scallops with red peppers and zucchini rounds. When grilling a larger portion of fish, be very careful not to overcook it or it will become tough. For soft, flaky fish, a grilling basket works very well, or you can grill the fish on top of a piece of greased, heavy duty foil. Fajitas are a perfect choice for the grill. Marinate a piece of flank steak for about 3 hours (or longer), cook it on the grill. When done to your preference, take it off the heat; let it rest for 5 minutes then slice it against the grain. Using a pan with holes on the bottom (designed for use on a grill) quickly grill onions and green peppers. Wrap it all up in a gluten-free tortilla… yum! Other ‘out-of-the-box’ suggestions for grilled foods include marinated asparagus and tomato slices, seasoned potato wedges, prime rib, Hawaiian pork tenderloin, honey mustard chicken thighs, marinated leg of lamb, seasoned calamari… many of the foods you love to eat may be adapted to the grill. And don’t waste those hot coals! Grill your dessert! Summer fruits are fabulous grilled, as are gluten-free sponge cake and tortilla dessert wraps. Skewer bananas and marshmallows (don’t let marshmallows actually touch the grates) then set out bowls of hot fudge and caramel sauce for dipping. This summer, turn off the oven, get out of the kitchen, and enjoy grilling outdoors! Gluten-Free Skewered Scallops From the “Wheat-free Gluten-free Recipes for Special Diets” Cookbook. This recipe is gluten-free, corn-free, diary-free, egg-free, peanut and tree nut free, and yeast-free. It is approved for diabetics and it is low in sodium. For vegetarian and vegan diets: Use 2 cans (15 oz. each) artichoke hearts in place of the scallops. Ingredients: 2 Tbsp. olive oil ¼ cup lemon juice 2 cloves garlic, minced 1 tsp. oregano ¼ tsp. pepper 1/8 tsp. salt ¼ tsp. dill 1 lb. bay scallops ½ lb. baby mushroom caps 2 small zucchini, but into ½-inch slices 2 small onions, but into wedges ½ red bell pepper, cut into bite-sized pieces Directions: In a shallow dish, whisk together the first 7 ingredients. Stir in scallops; cover; refrigerate for 2 hours, stirring occasionally. Preheat grill and spray grates with gluten-free nonstick spray. Thread scallops onto 5 skewers alternately with vegetables. Grill about 5 minutes, turning frequently, until scallops are opaque. Serves 5. Note: Remove scallops from grill as soon as they are cooked through. Overcooking will cause them to become tough. Bonus Marinade: Put one package of chicken into a glass bowl, then start the marinade in a large Pyrex measuring cup. You’ll have two liquids: soy sauce, and Worcestershire sauce, and the ratio is 2:1. I start with one cup of soy sauce and 1/2 cup Worcestershire. Next add 1 tablespoon brown sugar, 2 tsp minced garlic, 1 tsp pepper, 1/2 tsp rubbed basil, 1/2 tsp rubbed oregano. Mix everything well (still in the measuring cup) and pour over the chicken. Repeat, if necessary.
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Celiac.com 07/11/2020 - It's summer and that means grilling and barbecue. No summer cookout is complete without a tasty, delicious Cole slaw. This Carolina version uses apple cider vinegar, mustard, sugar, sweet onion and bell pepper to deliver a tangy, delicious Cole slaw that is sure to go the distance and leave plenty of satisfied eaters. Ingredients: 1 large head of cabbage, finely shredded 1 medium bell pepper, finely chopped 1 medium sweet onion, finely chopped 2 carrots, grated or julienned 1 cup granulated sugar, or as desired 1 teaspoon salt ⅔ cup light vegetable oil, such as corn oil, grape seed, safflower, avocado, or canola 1 teaspoon dry mustard 1 teaspoon celery seeds ¼ teaspoon ground black pepper 1 cup apple cider vinegar Directions: Slice the stem from the bottom of the cabbage and set the flat side on a cutting board. With a sharp chef's knife, quarter the cabbage, slicing from top to bottom. Cut the thick white core out of each quarter. Slice each cabbage wedge crosswise or lengthwise into thin strips, depending on how long and how fine you want the shreds. Shreds should be quite thin, about ⅛-inch. Combine the shredded cabbage, chopped bell pepper, and onions and the grated or julienne carrots in a large serving bowl. In a medium saucepan over medium heat, combine the sugar, salt, oil, dry mustard, celery seed, pepper, and vinegar and bring to a boil. Simmer, frequently stirring, until the sugar is dissolved. Once sugar is dissolved, allow to cool, then pour over the vegetables and toss well. Cover and refrigerate the coleslaw until thoroughly chilled. Serve chilled.
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This recipe comes to us from Terri Dillion. 1 tablespoon gluten-free soy sauce ( I use Bragg liquid aminos) 3 tablespoons gluten-free catsup 2 tablespoons maple syrup ¼ tsp. Tabasco hot sauce 1 clove garlic smashed and chopped Mix everything together and use on any grilled meat you like.
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