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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 10/10/2020 - If you're looking for a dish that's light, easy to make, but still satisfying, these clams with spicy tomato and garlic broth are perfect for the beginning of fall. They offer the lightness and freshness of summer, and the savory satisfaction of fall. Ingredients: 3 dozen littleneck clams, scrubbed 5 garlic cloves, 1 whole, 4 thinly sliced ½ lemon ½ cup mayonnaise ¼ cup plus 3 tablespoon extra-virgin olive oil 2 large shallots, thinly sliced Kosher salt ½ tsp. crushed red pepper flakes 2 tablespoon tomato paste 2 cups cherry tomatoes 1 cup dry white wine 6 tablespoon unsalted butter, cut into pieces 3 tablespoon finely chopped chives 4 thick slices gluten-free sourdough bread Directions: Finely grate zest from lemon half into a small bowl, then squeeze in juice. Finely grate whole garlic clove into bowl and mix in mayonnaise. Season garlic mayo with salt and set aside. Heat ¼ cup oil in a large cast-iron skillet on the stove top. Add sliced garlic, shallots, and chili pepper and cook, stirring often, until just softened, about 2 minutes. Add tomato paste and cook, stirring often, until paste darkens slightly, about 1 minute. Add tomatoes and a pinch of salt and cook, stirring occasionally, until tomatoes soften and release their juices, about 4 minutes. Add wine and cook until it is almost reduced by half and no longer smells boozy, about 3 minutes. Add clams and butter to skillet and cover (if you don’t have a lid, use foil). Cook about 6–10 minutes, until clams open. Remove cooked clams skillet from grill; discard any unopened clams. Sprinkle with chives. Toast bread and drizzle with remaining 3 tablespoons of oil and season lightly with salt. Serve clams with toasted bread and reserved garlic mayo.

Celiac.com 11/08/2019 - On a cold winter day, nothing will warm you up quicker than sipping a hot bowl of soup. Served with a side salad or a half sandwich, you can make a meal out of soup. For generations, mothers and grandmothers have fed chicken soup to family members suffering from colds because of its alleged healing powers… or are the healing powers in soup actually based in fact? Dr. Stephen Rennard, MD, is a scientist at the University of Nebraska Medical Center. He decided to check out his wife’s homemade chicken soup. He was surprised to find that the broth, when added to white blood cells, “…slows the neutrophils”… or in our language, it clears a stuffy nose by lessening the amount of inflammation in the nasal passages. The amino acid in chicken is similar to the drug doctors prescribe for patients with bronchitis. The acid in the broth thins the mucus in lungs. So chicken soup actually DOES have medicinal benefits. Most homemade soups are good for us because natural ingredients are simmered in a broth, so none of the nutrients are lost. The volume of soup fills you up without a lot of calories (assuming we’re not talking about lobster bisque made with cream!). Many vegetable-based soups are low in fat, saturated fat, cholesterol, and carbohydrates, though they may be high in sodium if you are too liberal with the salt shaker. Not only is soup nourishing, warm and satisfying, but the variety of soups is almost endless. A good soup starts with a good broth or stock. Broth is usually made with pieces of actual meat. Stock, on the other hand, is made by boiling bones with just a little meat trim, so it’s not as rich as broth. Just to confuse matters more, there is also consommé. Consommé is stock, but the bones used to make the stock are roasted first, then simmered. Consommé is a clear, reduced stock. There are gluten-free canned broths (chicken, beef, and vegetable), or you can make your own by simmering meat, poultry, or vegetables in water. Fish soup is also delicious, but the fish needs to be de-boned prior to cooking. Since most fish is rather bland, a canned fish sauce or chicken broth is often added to the water for extra flavor. Always remember to use cold water when you start. Add the meat then bring the water quickly to a boil. Once it starts to boil, immediately lower the heat and keep the water at a slow simmer. This will keep your soup from becoming cloudy. Don’t add spices at this point—add the spices once the soup is almost done. When making a beef broth, avoid the more tender cuts of meat. A cubed chuck steak or even oxtail bones will impart more flavor. For chicken broth, it’s best to use the whole chicken. Cut the chicken into parts, then you can roast the pieces beforehand for a browner broth, or merely add the pieces to the cold water for a paler stock. Use a “mirepoix” for vegetable stock. You’re probably thinking, “What in the heck is ‘mirepoix’?!” It’s just a fancy name for a mixture of diced veggies (carrots, leeks, celery, onion, etc.). A vegetable broth is ideal for soups such as minestrone. Sautéing chopped vegetables in a very small amount of oil until they are soft but not browned helps to bring out their flavor, but this step isn’t vital. Vegetables can be chopped and added directly to the soup to simmer if you prefer. One more thing about the broth—Depending on the base you use (beef, poultry, vegetables, or fish) you may opt to add other liquids to your soup, such as tomato sauce, tomato juice, or half and half (or skimmed milk if you’re counting fat grams) to name a few. If you’re pouring in a little sherry or red wine, add it at the end and don’t allow the soup to boil once it has been added. (Note: Too much wine will make your soup bitter.) The vegetables and legumes that can be added to soup are almost endless. If you can chop it, you can add it. There are the usual vegetables of potatoes, corn, peas, and beans of all sizes and shapes, but don’t overlook chopped spinach or endive, asparagus, cabbage, turnips, sweet potatoes, Brussels sprouts, and zucchini. For variety, sometimes add rice, wild rice, gluten-free pasta, or homemade gluten-free dumplings. Before serving, taste the soup. If the taste is too bland, add one or two gluten-free bouillon cubes or granules. If it’s too salty, add a cut-up potato, let it simmer about 15 minutes to absorb the excess salt, then discard the potato. If the soup tastes acidy, stir in 1/2 teaspoon sugar. And don’t forget to stir in your herbs at the end so their flavors are preserved instead of simmering them away. There are some very simple options for removing fat from soup to make it healthier. You can cover and refrigerate the soup for 6 to 8 hours or until the fat rises and solidifies in a layer at the top. Then use a spoon to lift off the hardened fat. If you’re in a hurry, drag GF bread slices over the top layer of the soup in order to blot up or absorb the grease, then discard the bread. A few leaves of lettuce dropped in a pot of soup will absorb grease from the top; remove them after the fat has been absorbed. Blot up the top layer of grease by floating a couple of paper towels on the surface of the soup; when they are fat saturated, throw out the towels. You will be surprised just how much fat you collect and discard. Generally, 1 quart of soup will yield 3 to 4 main servings. Gluten-Free Spicy Beef Soup Note that this recipe has no added salt so it is low in sodium. Ingredients: 1 tablespoon olive oil ½ pound 93% lean ground beef 1 cup chopped onion 1 clove garlic, minced 3 cups cold water 1 can (16 ounces) cut-up tomatoes, undrained 1 cup thinly-sliced carrots 1 can (8 ounces) light red kidney beans, drained ½ cup chopped green pepper 2 tablespoons tomato paste 2 teaspoons chili powder 2 teaspoons gluten-free beef bouillon granules ¼ teaspoon pepper Directions: Spray a large saucepan or Dutch oven with nonstick spray then add the oil. Brown the beef, onion, and garlic in the saucepan over medium-high heat, using a spoon to break up the meat into small chunks. Stir in the water, tomatoes, carrots, beans, green pepper, and tomato paste. Cover and simmer for 30 minutes. Add the chili powder, bouillon granules and pepper and simmer for 5 minutes more. Serves 4.

Celiac.com 02/24/2015 - I've posted recipes for chicken and beef broth lately, and now it's time for what may be the healthiest of all broths, fish broth. Naturally gluten-free fish broth offers a delicious way to promote gut health, and recovery from illness. Ideally, fish broth is made from the bones of sole or turbot. Unfortunately, it's hard to get whole sole fish in America. However, you can make a great broth using any non-oily fish, such as snapper, rock fish, or lingcod. Ask your fish merchant to save the carcasses for you. Avoid using oily fish such as salmon for making broth, mainly because oily fish will make the broth turn rancid during the long cooking process. Be sure to use the heads as well as the bodies, as the heads are especially rich in iodine and fat-soluble vitamins. Use the broth any time you make seafood-based stews, soups, or chowders. Ingredients: 3 or 5 whole carcasses, including heads, of non-oily fish such as sole, turbot, rockfish or snapper about 3 quarts cold filtered water 2 or 3 sprigs fresh thyme 2 or 3 sprigs parsley 2 onions, coarsely chopped ¼ cup dry sake, white wine or vermouth ⅓ cup vinegar Sea salt to taste Directions: Melt butter in a large stainless steel pot. Add the vegetables and cook very gently, about 30 minutes, until they are soft. Add wine and bring to a boil. Add the fish carcasses and cover with cold, filtered water. Add vinegar. Bring to a boil and skim off the scum and impurities as they rise to the top. Tie herbs together and add to the pot. Reduce heat, cover and simmer for at least 4 hours or as long as 24 hours. I usually cook it for about 12-24 hours. Remove carcasses with tongs or a slotted spoon and strain the liquid into pint-sized storage containers for refrigerator or freezer. Chill well in the refrigerator and remove any congealed fat before transferring to the freezer for long-term storage.

Celiac.com 02/17/2015 - Homemade bone broth is a great foundation for a healthy diet, and helps to promote gut healing, and overall health. Simmering animal bones and marrow, feet, tendons, and ligaments in water for one or two days turns collagen into gelatin, and produces a rich complex soup of amino acids and highly absorbable minerals like calcium, magnesium, sulfur, silicon, phosphorus, along with trace minerals. For best results use organic pasture raised, or free-range chickens. Many commercially-raised chickens produce stock that does not gel properly. Ingredients: 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts, such as backs, breastbones, necks and wings 2-4 chicken feet gizzards from one chicken 4 quarts cold water 2 tablespoons vinegar 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery stalks, with leaves, coarsely chopped 1 bunch flat parsley Directions: If you are using a whole chicken, cut off the wings and remove the neck, and the gizzards from the cavity. Cut chicken parts, including neck and wings, into several pieces. Place chicken or chicken pieces in a large stock pot with water, vinegar and all vegetables, except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and skim away any froth that rises to the top. Reduce heat, cover and simmer for at least 6 to 8 hours, and up to 24 hours. Longer simmering time makes richer and more flavorful broth. About 10 minutes before finishing the stock, add parsley. This is important, as is adds ionized minerals to the broth. Remove chicken carcass and any meat and bones with a slotted spoon. If using a whole chicken, let it cool and then strip the meat away. Keep the meat to use in other meals, such as chicken salad, casseroles, enchiladas. You can also add it to any soup you might make with the broth later on. Strain the stock into a large bowl and refrigerate until the fat rises to the top and hardens. Skim off fat and store the stock in covered containers in your refrigerator or freezer. Use broth liberally whenever a recipe calls for broth.

Celiac.com 02/11/2015 - Broth is the new black. Read the food magazines and blogs and you will inevitably come upon an article about the benefits of broth. But, unlike so many health foods, broth is not an overhyped fad food. Broth can be digested by every body, and broth is healthy for everyone. For people with celiac disease or gluten-intolerance, broth can be part of a diet that promotes healing and wellness of the gut, the immune system, the bones and more. From baby to granny and from sickest to healthiest, broth has something for everyone. Ingredients: 4 pounds beef marrow and knuckle bones 3 pounds meaty rib or neck bones 4 or more quarts cold filtered water ½ cup cider vinegar 3 onions, coarsely chopped 3 carrots, coarsely chopped 3 celery stalks, coarsely chopped several sprigs of fresh thyme, tied together 1 teaspoon dried peppercorns, crushed l bunch flat parsley, chopped Directions: Place the knuckle and marrow bones into a very large pot with vinegar and cover with water. Let sit for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Top with water, if needed, just enough to cover the bones. **NOTE: Remember to keep the liquid no higher than one inch below the rim of the pot, as the volume expands slightly during cooking. Bring pot to a boil. A large amount of frothy scum will rise to the top, and it is important to remove this with a spoon or mesh skimmer. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. At this point, the broth will look more like a scary brown liquid with globs of gelatinous and fatty material. It won’t even smell very good. However, all you need to do is to strain it properly to get a delicious and nourishing clear broth that you can use for myriad soups and stews and other dishes. So, remove bones with tongs or a slotted spoon, and strain the stock through a sieve or mesh strainer and into a large bowl. Refrigerate the bowl and, once it’s cold, remove the hardened fat from the top. Transfer to smaller containers, and freeze for long-term storage.

Celiac.com 05/11/2017 - As research continues to show the remarkable nutritional advantages of bone broth, it is gaining a spotlight in the nutritional world, especially in nutrient focused diets like the paleo diet, clean eating, and more. But though the attention may be new, it is actually an age old dietary staple dating back to paleo era days when utilizing every part of animals was essential. Bone broth has remained a dietary staple around the world for generations. It is an exceptionally nutrient dense broth made by simmering the bones and connective tissues of animals. It's surprisingly easy to make and the benefits offered are astounding. If you are new to this wonder food read on to find out about bone broth benefits and the real truth about all it offers! Top Benefits of Bone Broth Bone and Ligament Health. As bones are simmered in the making of bone broth, key bone health minerals such as calcium and phosphorous are infused into the broth. Additionally, the breakdown of the connective tissue used for bone broth provides a natural source of glucosamine and chondroitin which supports joint health. Gut Health. The gelatin produced from animal collagen provides a healing effect for the GI tract. People starting a gluten free or paleo diet in hopes of calming down an inflamed digestive tract may especially appreciate this benefit. Immune Health. Turns out the old wives tale of chicken soup to cure illness holds some truth. The rich mineral content and in particular the amino acids in bone broth support a healthy immune system. Women's Health. Bone broth also offers help when it comes to women's hormones. This is because poor nutrient absorption is closely tied to hormonal health. When the gut is inflamed, nutrient absorption suffers. By healing the gut, the body can better regulate hormone levels. Anti-Aging. The collagen rich gelatin found in bone broth may just be the fountain of youth. Adding to this anti-aging effect, the amino acid proline further helps to give strong and shiny hair, skin, and nails. Tips to Making Bone Broth Yourself Quality Matters. To avoid the chemicals conventionally raised animals are exposed to and gain maximal nutritional benefits, opt for bones from grass-fed cows and/or free range chickens. Pick the Right Parts. The bones, ligaments, and cartilage used in bone broth each offer benefits. The bones give the broth vitamins and minerals while the ligaments and cartilage provide all important collagen as they break down. Opt to include knuckles as much as possible as they are particularly collagen rich. Go Slow. The secret to bone broth is going 'low and slow.' Cooking broth in a slow cooker on a lower heat setting for a longer period of time allows the collagen, vitamins, and nutrients to best be released into your broth. Add an Acid. Be sure to add a spoonful of an acid such as apple cider vinegar to help break down the connective tissue and collagen. This is a very simple approach to adding something extremely beneficial to just about anyone's diet or health routine.