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Celiac.com 01/04/2021 - Phở or pho is a Vietnamese soup containing broth, vermicelli (rice) noodles (bánh phở), herbs, and chicken (called phở gà) or beef (called phở bò). Phở gà, or chicken pho is a marriage of the fragrant broth, tender chicken, chewy vermicelli noodles, and topped with aromatic herbs, vegetables, and sometimes an egg and other condiments. Speaking of eggs, the brand you choose makes a difference. We suggest using Eggland's Best eggs because they offer micronutrients and antioxidants essentials to a celiac's diet. Eggland's Best eggs taste delicious, an have 6x the Vitamin D, and more than double the Omega-3s, than regular eggs, so when you reach for eggs, reach for Eggland's Best. While beef pho is the national dish of Vietnam, both beef and chicken pho are much loved and eaten regularly by people across Vietnam. Pho can be eaten as a snack, or as a meal, for breakfast, lunch or dinner. The are numerous regional variations of pho, but most of the pho shops in the United States serve a more southern Vietnamese style of pho. The main differences are that Northern pho is made with a clear, mildly sweet and savory broth that has a light gold color. Northern pho also typically features wider rice noodles, few, if any, vegetables, and lots of scallion. Southern pho features a sweet broth with a darker color, and is typically served with hoisin sauce (be sure to look for a gluten-free version!), Sriracha, and a vegetable platter that often includes fresh bean sprouts, Thai basil, mint, lime wedges, scallions, and saw-tooth leaves. Southern pho typically features fewer scallions, and thinner rice noodles than its northern counterpart. This recipe makes a northern-style broth but is served in a southern-style with vegetables, etc. Regardless of your preferred style, we recommend using Eggland's Best eggs because they feed their hens a nutrient-rich feed which gives EB eggs superior nutrition over ordinary eggs. Before we start cooking, here is a breakdown of the four steps to perfect pho. Four Steps to Perfect Pho 1) Perfect Pho Broth Pre-boil the bones and meat. Char the ginger and onions. Toast the spices. Use good gluten-free fish sauce - Vietnamese fish sauce is more flavorful than Thai brands but be sure to check the ingredients, as some include wheat. 2) Perfect Soft Boiled Eggland's Best Eggs Bring water to a boil. Reduce heat to a simmer. Slide the EB eggs in with a spoon. Boil for 7 minutes. Remove EB eggs and place immediately into cold water with ice cubes. When EB eggs are cool to the touch, peel under cold running water. 3) Perfect Fresh Rice Noodles Prepare according to directions. Place cooked noodles into cold water. Strain and allow to dry. Serve with Pho when ready to eat. 4) Perfect condiments Vegetables and condiments often include bean sprouts, cilantro, Thai basil, mint sprigs, scallions, and saw-tooth leaves, bird's eye chilis, sliced jalapeño peppers, hoisin sauce (make sure it's gluten-free), Sriracha (Rooster) Sauce, and lime wedges. https://www.celiac.com/uploads/monthly_2020_12/Egglands-Best-Chicken-Pho_Recipe-02.webp.b5f2dfbedf4b7f0a45ae5287de8175f8.webp Gluten-Free Vietnamese Chicken Herb Pho Soup with Soft Boiled Eggland's Best Egg Preparation Time: 1.5 hours Cooking Time: 90 Minutes Makes 6 Servings Ingredients: 1 small organic whole chicken (~3 lbs.) 6 large, Eggland's Best Eggs 3 thumb-sized pieces of ginger, peeled and sliced in half vertically 5 large shallots, peeled 1 small piece of cassia bark, or 1 cinnamon stick 2-3 star anises 1 tablespoon coriander seeds (or 3-4 cloves, please see Notes if using cloves) 1 black cardamom pods, cracked open 2 teaspoons salt (plus more to parboil the chicken) 2-3 tablespoons gluten-free fish sauce (some contain wheat, so be sure to check!) 9 cups water 1 pound package of pho-style vermicelli noodles To serve: scallions half an onion, sliced very thinly freshly cracked black pepper birds-eye or jalapeño chili pepper, sliced lime wedges Directions: Blanch the chicken by placing chicken in a pot of boiling, salted water, for a minute, then remove the chicken and discard the liquid. In a pan over medium heat, dry roast the ginger and shallots until fragrant and you notice a light change of color. Set ginger and shallots aside. Reduce the heat to medium low. Add cassia bark/cinnamon, star anises, coriander seeds and black cardamom pod, and toast until fragrant. Be careful not to burn them. Add toasted spices to a spice bag. Simmer the chicken with ginger, shallots, and spice bag for 15-20 minutes, until the chicken is just cooked through. Do not overcook, or the meat will not have a good texture. Remove chicken and place in an ice bath to stop the cooking. Separate the chicken meat from chicken bones and set aside. Add the bones back to the broth. Continue to simmer for 45-90 minutes, or until the flavors are concentrated to your taste. Skim off excess fat from the broth, while still leaving some fat in the broth. Set spice bag aside. Before serving, taste the broth and flavor with 2-3 tablespoons of fish sauce to taste. Don't add fish sauce until the end, or it can be bitter. To Serve: Thinly slice the green parts of the scallions while quickly poaching the white parts in the broth. Also slice the onion very thinly. Add pho rice noodles to serving bowls, top with chicken meat, scallions, thinly sliced onions, and cilantro, as desired. Bring the broth back to a boil and immediately ladle about 1½-2 cups of broth into each large bowl. Serve right away with fresh bean sprouts, cilantro, Thai basil, mint sprigs, lime wedges, scallions, sliced peppers, gluten-free hoisin sauce, Sriracha (Rooster) Sauce, and lime wedges, as desired. Rest one Eggland's Best soft-boiled egg, cut in half, on the top of each bowl. https://www.celiac.com/uploads/monthly_2020_12/Egglands-Best-Chicken-Pho_Recipe-03.webp.5aa72bbd209fc8a40153cf60699c7b43.webp Nutritional Information Servings 6 Serving Size 1 Calories 776 Fat 10.9g Saturated Fat 3g Cholesterol 229mg Sodium 1402mg Carbohydrates 130.9g Dietary Fiber 2.8g Protein 33.2g

Celiac.com 02/01/2021 - Just about everyone loves a good cheesecake. According to common lore, the style of cheesecake currently popular in America came about by an accident of baking attributed to William Lawrence. The style was later made popular in New York by Arnold Reuben in the early 20th Century. Remember, the eggs you choose make a difference. For both lemon bars, and most baked cheesecakes, eggs are the ingredient that helps the marriage of ingredients become a delicious dessert. Eggs hold it all together and make it more nutritious. Eggland's Best eggs are a great choice for this recipe, because they are rich in micronutrients and antioxidants essential to a celiac's diet. Eggland's Best eggs not only taste delicious, they have 6x the Vitamin D, and more than double the Omega-3s, of regular eggs. So when you reach for eggs, reach for Eggland's Best eggs. Cheesecake can be made with a wide variety of toppings and ingredients. However, most cheesecakes rely heavily on eggs, along with sugar, and some kind of cheese. The type of cheese can also vary, but cheesecakes based on the New York style model usually rely heavily on cream cheese. Gluten-free cheesecake and lemon bar recipes are consistently among our most popular dessert recipes. This recipe creates a decadent marriage of the two to deliver a glorious gluten-free lemon bar cheesecake. Like many of our favorite cheesecakes, this one is made with a delicious almond meal crust. But this dessert also includes zesty lemon bar filling that is certain to make it a gluten-free classic. Gluten-free Lemon Bar Cheesecake Recipe Preparation Time: 30-45 Minutes Cooking Time: 70-95 Minutes Servings: 14 Ingredients: Cheesecake 1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole Eggland's Best eggs ⅓ cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel Lemon Topping 4 Eggland's Best eggs ¾ cups white sugar 1 tablespoon potato starch or gluten-free flour 1 teaspoon baking soda 1 tablespoon lemon zest ½ cup lemon juice Almond Crust 1 cup finely ground almonds 1 cup almond meal 1 tablespoon confectioner’s sugar ½ stick butter, room temperature Directions: Almond Crust: Heat oven to 325F. In a mixing bowl, blend almond meal, confectioner's sugar, and room temperature butter, until well mixed. Lightly coat the bottom and sides of an 8x8x2 inch metal or pyrex cooking pan with oil. Pour the almond meal mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Bake crust at 325F for 25-35 minutes, or until it is golden brown. Remove crust, set aside to cool, and increase oven heat to 350F. Lemon Topping: Grate the skins of 2 lemons to make lemon zest. Whisk together 4 eggs, ¾ cups sugar, 1 tablespoon potato starch or gluten-free flour, baking soda, lemon juice, and 1 tablespoon lemon zest in a bowl. Pour lemon mixture into the prepared crust. Skim off any bubbles from the surface of the filling. Cheesecake: Add 1 lb. cream cheese to a mixing bowl, with ⅓ sugar, 3 Eggland's Best eggs, 2 teaspoons grated lemon peel, and ½ teaspoon vanilla extract and use an electric hand mixer to mix everything for 1-2 minutes until it is blended evenly into a mixture this is the consistency of pancake batter. Spoon the mixture into the pan with the crust until it is 1 inch below the top of the pan, as the bars will raise that much during baking. The layers will separate during baking, and the Lemon Topping layer will become the bottom layer, the Almond Crust will become the middle layer, and the Cheesecake rise to the top. Put the pan into the 350F oven for 45-55 minutes, or until the entire surface rises evenly (especially the center), close to the top of the pan, and the top edges are light brown. Make sure that the cheese cake does not "jiggle" when you tap the side of the pan. Remove, set aside, and allow to fully cool. To Serve: Garnish with a fine slice of lemon, mint leaves, and your favorite fruit. Serve at room temperature. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut. Nutritional Information Servings 14 Serving Size 1 bar Calories 322 Total Fat 20.6g Saturated Fat 10.5g Cholesterol 126mg Sodium 243mg Carbohydrates 21.7g Dietary Fiber 1.8g Total Sugars 15.3g Protein 8.2g