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Celiac.com 12/31/2024 - Ajiaco is a beloved Colombian soup, often regarded as a national treasure. Originating in the Andean region, especially around Bogotá, this hearty dish is made with chicken, a variety of potatoes, corn, and an herb called guascas, which gives it a distinctive flavor. The soup is traditionally served with a side of rice, capers, avocado, and a dollop of sour cream. Naturally gluten-free when made without processed additives, this recipe focuses on wholesome ingredients that deliver comfort and nutrition in every spoonful. Gluten-Free Ajiaco Recipe: Ingredients: 1 whole chicken or 4 bone-in chicken breasts 8 cups water or gluten-free chicken broth 3-4 medium Yukon Gold potatoes, peeled and sliced 3-4 medium Russet potatoes, peeled and cubed 4 small creamer potatoes, halved (optional) 2 ears of corn, cut into thirds 1 bunch fresh cilantro 1 bunch guascas (or substitute with thyme if unavailable) 1 clove garlic, minced 1 medium onion, chopped Salt and pepper, to taste 1 avocado, sliced (for serving) ½ cup capers (for serving) ½ cup sour cream (optional, for serving) Cooked white rice (optional, for serving) Instructions: Prepare the chicken: In a large pot, add the chicken and cover with water or gluten-free chicken broth. Bring to a boil, reduce the heat, and simmer for about 25-30 minutes, until the chicken is fully cooked. Remove the chicken, set it aside to cool, and shred it into bite-sized pieces. Reserve the broth. Cook the vegetables: In the same pot with the broth, add the Yukon Gold, Russet, and creamer potatoes, along with the chopped onion, garlic, and corn. Simmer on medium heat for about 20-25 minutes, until the potatoes begin to soften and break down, which helps thicken the soup. Add flavor: Stir in the guascas or thyme, and season the soup with salt and pepper to taste. Continue simmering for another 10 minutes until the flavors meld together. Return the chicken: Add the shredded chicken back to the pot and cook for another 5-10 minutes, allowing it to absorb the rich flavors of the broth. Serve: Ladle the ajiaco into bowls and serve with sliced avocado, capers, and a dollop of sour cream if desired. Pair with a side of cooked white rice for an even heartier meal. Enjoy this gluten-free version of Ajiaco, a true Colombian classic that provides warmth and comfort with every bite.

Celiac.com 12/25/2024 - Arepas, a beloved staple in Latin American cuisine, especially in countries like Venezuela and Colombia, date back to pre-Columbian times when indigenous peoples used corn as a fundamental part of their diet. Traditionally made from ground maize dough, these versatile corn-based flatbreads have been enjoyed for centuries as a daily food, symbolizing the region’s rich culinary heritage. Naturally gluten-free due to their use of cornmeal, arepas are known for their crispy exterior and soft, pillowy interior. In recent years, arepas have gained global popularity, not just for their delicious taste but for their versatility as a base for countless fillings. From savory meats and cheeses to fresh avocado and eggs, they can be tailored to suit any meal or occasion. This recipe keeps the classic preparation alive while allowing you to get creative with modern fillings for a truly satisfying gluten-free dish. Gluten-Free Arepas Recipe Ingredients: 2 cups of precooked cornmeal (labeled "masarepa" or "harina PAN") 2 ½ cups of warm water 1 teaspoon salt 1 tablespoon melted butter (optional) 1 tablespoon vegetable oil (for cooking) Optional Fillings: Shredded cheese Pulled chicken or beef Avocado slices Black beans and plantains Fried eggs Fresh salsa Instructions: Mix the Dough: In a large bowl, combine the warm water and salt, stirring until the salt is fully dissolved. Gradually add the precooked cornmeal to the water, stirring constantly to avoid lumps. Mix until the dough is smooth and all the flour is hydrated. If using, add the melted butter to the dough for an extra touch of richness. Let the dough rest for about 5 minutes, allowing it to firm up slightly. Shape the Arepas: After resting, knead the dough lightly to ensure it's evenly mixed. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten gently to form discs about ½-inch thick and 4 inches in diameter. Smooth the edges with your fingers to prevent cracking during cooking. Cook the Arepas: Heat a large non-stick skillet or griddle over medium heat and add a small amount of vegetable oil. Place the arepas onto the hot skillet and cook for 5-7 minutes per side, or until they develop a golden-brown crust. Once both sides are nicely browned, transfer the arepas to a baking sheet and place them in a preheated oven at 350°F (175°C) for an additional 10 minutes to ensure they’re cooked through and have a fluffy interior. Serve and Fill: Remove the arepas from the oven and let them cool slightly. Using a knife, carefully slice each arepa halfway open to create a pocket (similar to cutting a pita bread). Fill with your favorite ingredients like melted cheese, shredded meats, avocado, or any combination that you enjoy! Filling Suggestions: Cheese Lover's Delight: Stuff the warm arepas with shredded mozzarella or queso blanco. Add a touch of butter inside for an extra creamy texture. Avocado & Black Beans: Mash ripe avocado and mix with a pinch of salt and lime juice. Fill the arepa pocket with the avocado and spoon in seasoned black beans. Top with fresh cilantro and a sprinkle of crumbled feta cheese. Pulled Chicken & Salsa: Add shredded rotisserie chicken seasoned with cumin and smoked paprika, and top with fresh tomato salsa and a dollop of sour cream. Breakfast Arepas: Fill with scrambled eggs, sautéed onions, and peppers. Add a handful of spinach and a few slices of avocado for a hearty breakfast option. Tips for Perfect Arepas: Consistency of the Dough: The dough should feel moist but not sticky. If it’s too dry, add a little more water; if it’s too sticky, add a touch more cornmeal. Avoid Cracks: If the edges crack while shaping, wet your hands slightly and smooth them out. Flavor Boost: Feel free to add spices or herbs to the dough, like garlic powder, dried oregano, or finely chopped cilantro for a twist on the traditional flavor. Enjoy these gluten-free arepas as a versatile base for your favorite fillings, perfect for breakfast, lunch, or dinner!

Celiac.com 11/29/2024 - Patacones, also known as tostones in many Latin American and Caribbean countries, are twice-fried green plantain slices that have been enjoyed for centuries as a crunchy side dish or snack. These golden rounds of deliciousness are naturally gluten-free and are a staple in cuisines from Colombia to Puerto Rico. Plantains, a type of starchy banana, are picked green for this recipe to achieve the perfect crispy texture. Traditionally served with a variety of toppings or dips, patacones bring a satisfying crunch to any meal, whether you’re enjoying them solo or alongside a savory dish. Gluten-Free Patacones (Tostones) Recipe Ingredients: 3 green plantains ¼ cup vegetable oil (or more for frying) Sea salt, to taste Optional: garlic sauce, guacamole, or salsa for serving Instructions: Prepare the plantains: Peel the green plantains by cutting off the ends and making a shallow slit along the length of the skin. Gently pull the peel off to reveal the firm, green flesh. Slice the plantains into 1-inch thick rounds. First fry: Heat the oil in a large skillet over medium heat. Add the plantain slices in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side until they turn light golden. Remove the plantains and place them on a paper towel-lined plate to drain the excess oil. Flatten the plantains: Using a tostonera (a traditional tool for flattening tostones) or the back of a flat-bottomed glass, gently press each fried plantain slice to flatten it to about half its original thickness. Second fry: Return the flattened plantains to the hot oil and fry them again for 1-2 minutes per side until they are crispy and golden brown. Remove and drain on a paper towel. Season and serve: Immediately sprinkle with sea salt and serve hot with your favorite dipping sauces such as garlic aioli, guacamole, or a tangy salsa. Enjoy your gluten-free patacones as a delicious snack or side dish that pairs well with a variety of meals!

Celiac.com 11/22/2024 - Bandeja Paisa is a beloved dish from the Antioquia region of Colombia, known for its hearty combination of ingredients and bold flavors. Traditionally served as a large platter, this meal symbolizes the rich, agricultural culture of the Paisa people, who relied on filling and energy-dense meals to sustain them throughout the day. While it typically includes items like chorizo, pork belly, and rice, we’ve crafted a gluten-free version that maintains the essence of this iconic dish while ensuring it’s safe for those with gluten sensitivities or celiac disease. Our gluten-free Bandeja Paisa swaps out any gluten-containing sides or sauces, while still celebrating the diverse textures and flavors that make this dish so popular. The recipe includes a mix of tender, juicy meats, perfectly fried plantains, creamy avocado, and protein-packed beans, offering a balanced and satisfying meal. Whether you’re enjoying this dish for a special occasion or a comforting dinner, you’ll find it’s a true celebration of Colombian culinary heritage, minus the gluten! Gluten-Free Bandeja Paisa Recipe Servings: 4 Prep time: 20 minutes Cook time: 40 minutes Ingredients: 1 cup white rice (gluten-free) 1 cup red beans (cooked or canned) 4 eggs (fried sunny-side-up) 2 ripe plantains (sliced lengthwise) 1 large avocado (sliced) 4 pork belly strips (or bacon, cooked and crispy) 4 gluten-free chorizo sausages 2 tbsp olive oil (for frying) Salt and pepper to taste 1 lime (cut into wedges) Optional Garnishes: Gluten-free arepas (corn cakes) Fresh cilantro Pickled onions Instructions: Cook the Rice and Beans: Begin by cooking the white rice according to package instructions. Season lightly with salt. If using dried beans, make sure they are pre-soaked and cooked until tender. You can also use canned red beans, just be sure to drain and rinse them. Fry the Plantains: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 4-5 minutes per side. Remove and set aside. Cook the Pork Belly and Chorizo: In the same skillet, fry the pork belly strips (or bacon) until crispy. Set aside on a paper towel to drain any excess oil. Next, cook the chorizo sausages in the skillet until browned and cooked through, about 10-12 minutes. Remove and keep warm. Fry the Eggs: In a separate skillet, heat the remaining olive oil and fry the eggs sunny-side-up. Season with a pinch of salt and pepper. Assemble the Bandeja Paisa: On each plate, start by adding a generous scoop of rice and a portion of beans. Arrange a fried egg on top. Add the crispy pork belly, chorizo, fried plantains, and sliced avocado around the edges of the plate. Garnish and Serve: Serve with lime wedges for squeezing over the dish, and if desired, include a gluten-free arepa on the side. Garnish with fresh cilantro or pickled onions for added flavor. Enjoy this rich and satisfying gluten-free version of Bandeja Paisa! It’s perfect for sharing and provides a wonderful balance of flavors and textures.