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Showing results for tags 'buffalo'.
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Celiac.com 06/18/2024 - Crispy, tangy, and irresistibly spicy, buffalo wings are a crowd-pleaser at any gathering. For those who need to avoid gluten, enjoying this classic favorite might seem challenging. However, with the right ingredients and techniques, you can create delicious gluten-free buffalo wings that rival any restaurant version. This recipe ensures that everyone, including those with celiac disease or gluten sensitivities, can savor these mouthwatering wings without worry. The secret to perfect buffalo wings lies in achieving the ideal balance between a crunchy exterior and a juicy, tender interior. By using a gluten-free flour blend and a few simple tricks, these wings come out perfectly crispy every time. Tossed in a fiery buffalo sauce made from gluten-free ingredients, these wings pack a punch of flavor that will leave you craving more. Whether you're hosting a game day party or simply treating yourself to a tasty snack, these gluten-free buffalo wings are sure to be a hit. Gluten-Free Buffalo Wings Ingredients: For the Wings: 2 pounds chicken wings, separated into drumettes and flats 1 cup gluten-free flour blend 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cayenne pepper (optional, for extra heat) 1 tablespoon baking powder (ensure it's gluten-free) Oil for frying (canola, vegetable, or peanut oil work well) For the Buffalo Sauce: ½ cup Frank's RedHot Original Cayenne Pepper Sauce (or any other gluten-free hot sauce) ¼ cup unsalted butter 1 tablespoon honey or agave syrup (optional, for a touch of sweetness) 1 teaspoon Worcestershire sauce (ensure it's gluten-free) ½ teaspoon garlic powder Directions: Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure they become crispy when fried. In a large bowl, mix the gluten-free flour blend, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder. Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour. Fry the Wings: Heat oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the wings. Fry the wings in batches, being careful not to overcrowd the fryer. Cook each batch for 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil. Prepare the Buffalo Sauce: In a small saucepan over medium heat, melt the butter. Add the Frank's RedHot sauce, honey or agave syrup (if using), Worcestershire sauce, and garlic powder. Stir to combine. Bring the mixture to a simmer, then remove from heat. Toss the Wings: Place the fried wings in a large mixing bowl. Pour the buffalo sauce over the wings and toss them until they are evenly coated. Serve: Transfer the coated wings to a serving platter. Serve immediately with celery sticks and your favorite gluten-free dipping sauce, such as ranch or blue cheese. Enjoy your crispy, tangy, and spicy gluten-free buffalo wings!
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- buffalo
- buffalo style
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Original Gluten-Free Buffalo Style Chicken Wings
Jefferson Adams posted an article in American & British
Celiac.com 01/13/2022 - Frank's RedHot Original Cayenne Pepper Hot Sauce was a key ingredient in the original Buffalo style chicken wings that set the standard for all to follow. This recipe seeks to recapture the magic of these original wings in a gluten-free style. Frank's is made from "DISTILLED VINEGAR, AGED CAYENNE RED PEPPERS, SALT, WATER, CANOLA OIL, PAPRIKA, XANTHAN GUM, NATURAL BUTTER TYPE FLAVOR AND GARLIC POWDER." While not labeled gluten-free, Frank's contains no gluten ingredients and is considered naturally gluten-free. Again, Frank's is not labeled "gluten-free," so you if this is a concern, choose another trusted brand of hot sauce. Ingredients: Two dozen chicken wings 1 cup tapioca flour ½ cup whipped butter, softened ½ cup Frank's RedHot Original Cayenne Pepper Hot Sauce 1 teaspoon sugar 1 teaspoon baking soda Directions: Mix whipped butter, sugar and RedHot Sauce in medium bowl; set aside. Heat oil in deep frying pan to 350F or 180C. In a large plastic bag, add chicken, tapioca flour and baking soda. Remove coated wings and and place in the fryer in small batches. Fry wings in small batches at 180°C (350°F) for 12 minutes or until cooked and crispy. Drain cooked wings on kitchen paper to soak up any excess oil. Toss wings in sauce mixture until well coated. Serve with blue cheese, ranch dressing, and celery and carrot sticks, as desired.-
- buffalo
- buffalo style
- (and 5 more)
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Celiac.com 06/16/2015 - A cool fresh green salad is one of my favorite things to eat on a hot day. If I'm lucky enough to have leftover chicken wings in the fridge, then I make this tasty little treat. You can make the wings according to these recipes, or use your own. The basic idea is to marry chicken wings with fresh crisp lettuce, and some blue cheese dressing, and have a culinary blast! Ingredients: 10-12 Buffalo chicken wings, cooked and cold Lettuce Tomato Cucumber Other salad ingredients of choice blues cheese dressing Koser salt black pepper to taste Directions: Make a fresh green salad with ingredients of choice. Top with cold buffalo-style chicken wings. Or, you may remmove them meat from the wings first, if you like. Add blue cheese dressing. Enjoy!
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In fall, I like to make up a big batch of this tasty buffalo chili for my guests. I like to serve it with big pieces of gluten-free corn bread with butter and lots of honey. This low-fat chili is easy to delicious, easy to throw together, and goes great with gluten-free beer. Makes 8-10 servings Ingredients: 1 pound buffalo stew meat, cubed 1 pound ground buffalo 6 ounces dry black beans 6 ounces dry kidney beans 6 ounces dry pinto beans 2 teaspoons ground cumin 1 teaspoon ground cumin (for meat) 1 teaspoon ground cayenne pepper (for meat) 10 ounces diced tomatoes 1 small can chopped green chiles 2 (10.75 ounce) cans tomato sauce ¼ cup cream 1 large sweet onion, chopped ½ teaspoon minced garlic 1 Anaheim chile pepper, chopped 1 poblano chile pepper, chopped 1 tablespoons chili powder 1 teaspoon red pepper flakes 1 jalapeno pepper, seeded, minced salt and pepper to taste 2 tablespoons olive oil 1 bottle (12 ounces) gluten-free beer Directions: Soak beans in water overnight. Drain and rinse. Brown first the cubed buffalo meat, then the ground buffalo in a large skillet over medium heat. Make sure the cubed pieces are browned on all sides. Once the meat is browned, season with 1 teaspoon cayenne pepper and 1 teaspoon cumin. Remove browned meat to a paper towel and set aside. Drain excess fat from skillet. Add oil to skillet over medium low heat. Saute the onion and peppers for 3 minutes. Add buffalo meat. Stir briefly to mix, and remove from heat. Transfer meat, onions and peppers to large soup pot, or a slow cooker. Stir in diced tomatoes, tomato sauce, tomatoes with green chiles, cream, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt. Add gluten-free beer, and enough water to cover the ingredients. Note: For hotter chili, add jalapeno seeds. Cover and cook on low heat overnight or 8 hours, stirring occasionally.
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Ingredients: 1 large onion, finely chopped 2 celery ribs, finely chopped 1 large carrot, finely chopped 3 teaspoons vegetable oil (divided) ¾ cup fine gluten-free bread crumbs ½ cup chopped fresh flat leaf parsley 1 large egg 2 tablespoons gluten-free ketchup (or pureed roasted peppers) 1 tablespoon Mr. Spice Garlic Steak Sauce (or gluten-free Worcestershire sauce) 2 teaspoons salt (divided) ¼ teaspoon freshly ground pepper 2 pounds ground buffalo 1 onion cut in quarters 6 plum tomatoes, each cut into 6 wedges or other vegetable like peppers, zucchini, carrots or potatoes ½ cup water (for deglazing pan) Directions: Preheat oven to 375F. Cook onion, celery and carrots in 2 teaspoons oil in a large nonstick skillet over moderate heat until softened. Transfer vegetables to a large bowl and stir in gluten-free breadcrumbs, parsley, egg, ketchup, Garlic Steak Sauce, 1 teaspoon salt and pepper. Stir in buffalo (do not over mix) and form mixture into a 10 inch x 4 inch oval loaf and place in a shallow metal baking pan. Toss onions and cut vegetables with remaining oil, salt and pepper to taste, and then scatter around meat loaf. Bake in the middle of the preheated oven for 1 hour 10 minutes, or until a thermometer inserted 2 inches into the center registers 160F. Transfer meat loaf and vegetables to a platter and let stand 10 minutes before slicing. While meatloaf is standing, make sauce by deglazing the baking pan with water over moderate heat, scraping up brown bits. Strain sauce through a fine sieve before serving. Serve meat loaf with vegetables and sauce. Serves 4-6
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