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Celiac.com 06/13/2025 - Tinolang Manok is a treasured staple in many Filipino households, known for its soul-warming simplicity and nourishing properties. Dating back to pre-colonial times, this ginger-infused chicken soup has long been enjoyed as a comforting dish, often served to the sick, the elderly, or nursing mothers due to its gentle flavor and revitalizing ingredients. Traditionally, Tinola was made with native chicken, green papaya, and chili leaves, simmered together in a light broth seasoned with ginger, garlic, and fish sauce. It reflects the Filipino approach to cooking: using local, fresh ingredients and infusing them with flavor through slow simmering rather than heavy spices. Today, Tinolang Manok remains a cornerstone of Filipino cuisine, adapted to suit modern palates and available ingredients. It is naturally gluten-free when prepared with homemade broth and verified gluten-free condiments, making it a safe and hearty choice for individuals with celiac disease or gluten sensitivity. This recipe offers a deeply satisfying experience—light yet flavorful, rustic yet refined. Gluten-Free Tinolang Manok (Ginger-Chicken Soup) Servings: 4–6 Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: 2 tablespoons neutral oil (coconut or avocado oil) 1 medium onion, sliced 5 cloves garlic, minced 2 tablespoons fresh ginger, julienned or sliced thinly 1 whole bone-in chicken (about 3 lbs), cut into serving pieces 6 cups homemade chicken broth or gluten-free verified stock 2 tablespoons gluten-free fish sauce (or to taste) 1 medium green papaya, peeled, deseeded, and sliced into wedges (or substitute chayote) 2 cups chili leaves (or substitute spinach or malunggay leaves) 1 teaspoon freshly cracked black pepper Salt, to taste Optional: 1 long green chili (siling haba), whole Instructions: Sauté aromatics: Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 2–3 minutes. Add garlic and ginger, and sauté for another 2 minutes until fragrant. Brown the chicken: Add the chicken pieces to the pot. Cook for 5–7 minutes, turning occasionally, until lightly browned on the outside. This helps seal in the flavor. Simmer the broth: Pour in the chicken broth and add the fish sauce. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 30 minutes or until the chicken is fully cooked and tender. Add the vegetables: Add green papaya (or chayote) slices and simmer for another 10–12 minutes, or until tender. If using, drop in the long green chili at this stage for a subtle spice. Finish with greens: Stir in the chili leaves (or spinach) and cook just until wilted, about 1–2 minutes. Season with salt and pepper to taste. Serve: Ladle hot soup into bowls, making sure each serving gets a good mix of chicken, papaya, and greens. Enjoy with steamed rice if desired. Conclusion: Tinolang Manok is more than just a meal—it’s a gesture of care, tradition, and healing. This naturally gluten-free version stays true to its roots while ensuring safety for those on restricted diets. Whether you’re fighting off a cold, feeding your family, or just craving something light and nourishing, this ginger-chicken soup will offer warmth, comfort, and a taste of Filipino heritage in every spoonful.

Celiac.com 06/07/2025 - In the heart of the Philippines, Ginataang Gulay has long been a beloved comfort food, blending the richness of coconut milk with the earthy freshness of local vegetables. "Ginataan" comes from the Filipino word "gata," meaning coconut milk, and refers to any dish cooked in this creamy, aromatic liquid. Ginataang Gulay, specifically, highlights how Filipino cuisine celebrates plant-based ingredients without compromising flavor. Traditionally served during family gatherings or humble everyday meals, this dish reflects the tropical abundance of the islands and the ingenuity of a cuisine that makes simple ingredients truly shine. Today, it's an easy favorite for gluten-free eaters worldwide, as its base ingredients are naturally gluten-free — just be mindful that any added sauces or thickeners are checked for hidden gluten. Our version of Ginataang Gulay stays true to its rustic roots but introduces a colorful mix of vegetables that are easily available in most markets. It's a vibrant, hearty, and nourishing dish that not only fills your stomach but also connects you to centuries of culinary tradition. Best of all, it comes together with minimal effort, making it perfect for weeknights or lazy weekend dinners. Ginataang Gulay Recipe Ingredients: 2 tablespoons coconut oil (or any neutral oil) 4 cloves garlic, minced 1 small onion, sliced thinly 1 thumb-sized piece of ginger, peeled and julienned 1 cup squash (like kabocha or butternut), peeled and cubed 1 cup eggplant, cut into bite-sized pieces 1 cup string beans, trimmed and cut into 2-inch pieces 1 cup bok choy or pechay, chopped 1 cup coconut milk (full fat) ½ cup coconut cream (for extra richness) 1 tablespoon gluten-free tamari or coconut aminos 1 teaspoon fish sauce (optional; check it's gluten-free) or salt to taste ½ teaspoon ground black pepper 1–2 red chilies, sliced (optional for heat) ½ cup water (as needed to adjust consistency) Cooked rice, for serving Instructions: Sauté Aromatics In a large pan or wok over medium heat, warm the coconut oil. Add the garlic, onion, and ginger, and sauté until the onion becomes translucent and the mixture is aromatic, about 2–3 minutes. Add Harder Vegetables First Toss in the cubed squash and eggplant. Stir well to coat with the aromatics. Cook for about 5 minutes, stirring occasionally to prevent sticking. Pour in Coconut Milk Add the coconut milk and bring the mixture to a gentle simmer. Stir in the tamari (or coconut aminos) and fish sauce if using. Let the vegetables cook in the coconut milk for another 8–10 minutes, or until the squash is tender. Add Remaining Vegetables Stir in the string beans and bok choy. If the sauce looks too thick, add a little water to loosen it up. Simmer for another 3–5 minutes, until the greens are vibrant and just cooked through. Finish with Coconut Cream Pour in the coconut cream and season with black pepper. Add chilies if you like some spice. Give everything a final stir and cook for another minute, just to heat through. Serve and Enjoy Remove from heat and serve hot over steamed rice. Spoon plenty of the creamy coconut sauce over the top. Final Thoughts: Ginataang Gulay is more than just a vegetable stew; it's a creamy, comforting hug in a bowl that speaks to the heart of Filipino home cooking. This gluten-free version remains true to tradition while being accessible to modern kitchens anywhere in the world. Whether you're new to Filipino flavors or grew up with a pot of ginataan always bubbling away at home, this dish is sure to nourish your body and soul. Serve it simply with rice, or pair it with grilled seafood or meat for a fuller meal — either way, it’s an easy, wholesome way to celebrate the beauty of plant-based, gluten-free eating.

Celiac.com 06/06/2025 - Bistek Tagalog is a dish deeply rooted in Filipino culinary tradition, blending the Spanish influence of beef steak ("bistec") with native Filipino flavors of citrus and soy. Originally adapted during the Spanish colonization of the Philippines, this dish became a beloved everyday staple because of its bold, savory taste and simple preparation. It is traditionally made with thinly sliced beef marinated in a mixture of soy sauce, calamansi (a native citrus fruit), and garlic, then quickly pan-fried and topped with caramelized onions. Each Filipino household has its own slightly different take, making it a dish of endless variation and heartfelt nostalgia. Today, we’re creating a gluten-free version of Bistek Tagalog by swapping out regular soy sauce for gluten-free tamari or coconut aminos, without losing any of its classic flavor. Whether served at a family gathering or a cozy weeknight dinner, this gluten-free Bistek Tagalog brings the same tender beef, silky onions, and tangy-savory sauce to your plate — a timeless taste that feels like home. Bistek Tagalog Recipe Ingredients: 1 pound beef sirloin or flank steak, thinly sliced against the grain ⅓ cup gluten-free tamari or coconut aminos ¼ cup freshly squeezed lemon juice or calamansi juice (if available) 4 cloves garlic, minced 1 large onion, sliced into rings 2 tablespoons coconut oil or any neutral oil 1 teaspoon black pepper 1 teaspoon coconut sugar or brown sugar (optional, for a hint of sweetness) ¼ cup water (optional, for a saucier version) Steamed rice, for serving Instructions: Marinate the Beef In a bowl, combine the sliced beef, gluten-free tamari (or coconut aminos), lemon or calamansi juice, minced garlic, and black pepper. Toss well to coat. Cover and marinate for at least 30 minutes, or up to 2 hours for deeper flavor. Cook the Onions Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the onion rings and sauté until softened and lightly caramelized, about 5 minutes. Remove the onions from the pan and set aside. Sear the Beef In the same pan, add the remaining tablespoon of oil. Increase the heat to medium-high. Add the marinated beef slices (reserve the marinade) in a single layer. Sear for about 1–2 minutes per side until browned but not overcooked. Cook in batches if necessary to avoid overcrowding. Make the Sauce Once all the beef is seared, return it all to the pan. Pour in the reserved marinade and add a splash of water if you prefer more sauce. Stir in the coconut sugar if using. Let everything simmer gently for 3–5 minutes, allowing the beef to absorb the sauce. Finish the Dish Add the sautéed onions back into the pan. Toss everything together until the onions are warmed through and coated with the sauce. Serve and Enjoy Serve hot over steamed rice, spooning extra sauce over the top for maximum flavor. Final Thoughts Bistek Tagalog is a beautiful example of how Filipino food evolves — borrowing from outside influences yet transforming into something uniquely its own. This gluten-free version preserves all the iconic elements: the melt-in-your-mouth beef, the zingy citrus, the deep umami from the tamari, and the sweetness of caramelized onions. Whether you're following a gluten-free diet or simply exploring new flavors, this dish is a perfect way to experience a taste of the Philippines at your own table. It's proof that even with small ingredient swaps, tradition and comfort can still live vibrantly on every plate.

Celiac.com 05/31/2025 - Sinigang, the beloved Filipino sour soup, has been warming homes for generations. Traditionally made with tamarind as its signature souring agent, this comforting dish varies by region—some versions use green mango, guava, or even calamansi. While pork and shrimp are common proteins, our gluten-free adaptation brings a creamy, aromatic twist by incorporating coconut milk, which balances the soup’s tanginess while keeping it dairy-free. This recipe honors Sinigang’s roots while making it accessible to gluten-sensitive eaters. Many store-bought tamarind mixes contain hidden wheat, so we use real tamarind paste for guaranteed safety. The addition of fresh ginger and lemongrass adds depth, making this a nourishing, gut-friendly meal that’s as vibrant in flavor as it is in history. Gluten-Free Tamarind Ginger Sinigang with Coconut Milk Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins Ingredients: 1 tbsp coconut oil 1 onion, sliced 3 cloves garlic, minced 1 thumb-sized ginger, julienned 1 stalk lemongrass, bruised 1 lb boneless chicken thighs (or tofu for vegan option) 4 cups gluten-free vegetable or chicken broth 2 tbsp tamarind paste (100% pure, no additives) 1 cup baby spinach or kangkong (water spinach) 1 daikon radish, sliced 1 cup cherry tomatoes, halved 1 green chili (optional, for heat) 1 cup coconut milk 1 tbsp fish sauce (or coconut aminos for vegan) Salt, to taste Instructions: Sauté Aromatics: Heat coconut oil in a pot over medium heat. Add onion, garlic, ginger, and lemongrass. Sauté until fragrant (2-3 mins). Brown Protein: Add chicken (or tofu) and sear lightly. Simmer Broth: Pour in broth and tamarind paste. Bring to a boil, then reduce heat and simmer for 15 mins. Add Vegetables: Stir in radish, tomatoes, and chili. Cook until tender (5-7 mins). Finish with Greens & Coconut Milk: Add spinach and coconut milk. Simmer 2 more mins. Season with fish sauce and salt. Serve Hot: Remove lemongrass before serving. Garnish with extra chili slices. Conclusion: A Comforting, Safe Bowl of Tradition This gluten-free Sinigang reimagines the classic with creamy coconut milk and fresh aromatics, offering a modern take that’s gentle on sensitive stomachs. By using whole ingredients like pure tamarind paste and verified gluten-free broth, we avoid the hidden wheat often found in pre-made mixes. The result is a tangy, slightly creamy soup that’s both nourishing and nostalgic—perfect for rainy days or whenever you crave a taste of Filipino comfort, worry-free. Serve with steamed jasmine rice for a complete meal! Pro Tip: For extra sourness, add a squeeze of calamansi or lime before serving.

Celiac.com 05/28/2025 - Lumpiang Sariwa, or "fresh spring rolls," traces its origins to Chinese influence on Filipino cuisine during centuries of trade. Unlike its fried counterpart, this delicate version celebrates fresh, crisp vegetables wrapped in soft crepes, traditionally made with wheat flour. Our gluten-free adaptation uses rice paper wrappers - a nod to pre-colonial Filipino cooking methods that relied on rice as the staple grain. The result honors the dish's heritage while making it accessible to gluten-sensitive eaters. What makes this version special is our homemade peanut sauce, crafted without soy sauce (which typically contains wheat). We've incorporated native Filipino ingredients like banana ketchup and calamansi to maintain authentic flavors while keeping every component celiac-safe. These rolls make perfect party food or a light, nutritious meal that's naturally dairy-free and vegan-adaptable. Gluten-Free Lumpiang Sariwa Recipe Serves: 6 | Prep Time: 30 mins | Cook Time: 15 mins Ingredients: 12 rice paper wrappers (22cm diameter) 2 cups jicama, julienned 1 cup carrots, julienned 1 cup green beans, thinly sliced 1 cup cabbage, shredded 1 cup tofu, fried and sliced (or cooked shrimp) 1 cup lettuce leaves ¼ cup fresh cilantro For the Peanut Sauce: ½ cup natural peanut butter 2 tbsp banana ketchup 1 tbsp calamansi juice (or lime) 1 tsp ginger, grated ½ cup coconut milk 1 tbsp coconut aminos 1 garlic clove, minced Instructions: Prepare vegetables: Blanch green beans for 1 minute, then shock in ice water. Keep all vegetables crisp and dry. Make sauce: Whisk all sauce ingredients in a saucepan over low heat until smooth. Thin with water if needed. Soak wrappers: Dip rice papers in warm water for 10 seconds until pliable, then lay flat on a damp towel. Assemble rolls: On each wrapper, layer lettuce, vegetables, tofu/shrimp, and cilantro. Fold sides inward, then roll tightly. Serve immediately with peanut sauce, or wrap in damp paper towels to prevent drying. A Fresh Take on Filipino Tradition This gluten-free Lumpiang Sariwa proves that dietary restrictions don't mean sacrificing cultural flavors. By using rice paper instead of wheat crepes and creating a soy-free peanut sauce, we've maintained all the textural contrasts that make this dish special - the crunch of fresh vegetables against the chewy wrapper, all brought together by the rich, tangy sauce. These rolls are perfect for introducing Filipino cuisine to gluten-free friends or enjoying as a light yet satisfying meal. The recipe also offers endless variations - try adding mango strips for sweetness or crushed peanuts for extra crunch. Storage Tip: Keep unrolled ingredients separate and assemble just before eating for best texture. The sauce can be made 3 days ahead.

Celiac.com 05/24/2025 - Pancit Bihon is one of the Philippines' most beloved comfort foods—a noodle dish that's served at nearly every family celebration, from birthdays to fiestas. Its name comes from the Hokkien word pian i sit, meaning “something conveniently cooked,” and the Chinese-Filipino influence is evident in its stir-fry style and ingredients. Traditionally made with thin rice noodles, sliced vegetables, meat or seafood, and a savory soy-based sauce, it represents not just culinary fusion but also the Filipino cultural belief that eating noodles on special occasions brings long life and good luck. For those living with celiac disease or gluten sensitivity, Pancit Bihon can still be enjoyed without sacrificing flavor. The key is using 100% rice noodles and certified gluten-free soy sauce or tamari. This version keeps the essence of the original dish—savory, satisfying, and incredibly aromatic—while making it safe and inclusive for gluten-free eaters. Whether you're craving a hearty weeknight meal or planning a gluten-free dish for a gathering, this recipe brings heritage and health together in one wok. Gluten-Free Pancit Bihon Recipe Ingredients 8 ounces 100% rice vermicelli noodles 2 tablespoons neutral oil (like avocado or sunflower oil) 4 cloves garlic, minced 1 medium onion, sliced thin 2 carrots, julienned 1 cup shredded green cabbage ½ cup green beans, sliced diagonally 1 cup cooked chicken breast, shredded (or tofu for vegetarian option) 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon fish sauce (check for gluten-free certification) or substitute more GF soy sauce 1 ½ cups chicken or vegetable broth Freshly ground black pepper, to taste Lemon wedges or calamansi, for serving Optional: sliced scallions and hard-boiled egg for garnish Instructions Soak the Noodles Place rice noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until pliable but not mushy. Drain and set aside. Sauté the Aromatics In a large wok or deep skillet, heat oil over medium heat. Add garlic and onions and sauté until fragrant and translucent, about 2-3 minutes. Cook the Vegetables Add the carrots, green beans, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a slight crunch. Add Protein Stir in the cooked shredded chicken (or tofu). Let it warm through for another 1-2 minutes. Flavor It Up Pour in the gluten-free soy sauce, fish sauce (if using), and broth. Bring to a gentle simmer. Combine with Noodles Add the drained rice noodles to the wok. Using tongs, gently toss everything together so the noodles absorb the liquid and flavors. This should take about 5-7 minutes. If the noodles look too dry, add a splash more broth. Finish and Serve Once the noodles are tender and everything is well combined, season with black pepper to taste. Serve hot with a squeeze of lemon or calamansi over the top. Garnish with scallions or slices of hard-boiled egg, if desired. Conclusion This gluten-free Pancit Bihon isn’t just a tasty alternative—it’s an invitation to connect with Filipino tradition in a way that’s safe and inclusive. Its simplicity, flavor, and versatility make it a fantastic go-to for anyone managing celiac disease or gluten sensitivity. Whether you’re sharing it at a potluck, preparing it for a birthday, or simply indulging in comfort food at home, this dish proves that delicious traditions don’t need gluten to thrive.

Celiac.com 05/17/2025 - Adobo, often called the unofficial national dish of the Philippines, has roots stretching back centuries—long before Spanish colonization. Historians believe early Filipinos used vinegar and salt to preserve meat in the tropical climate, creating the foundation for this iconic sour-savory stew. While the Spanish later added garlic and bay leaves, the soul of adobo remains in its perfect balance of tangy, salty, and aromatic flavors. For those with celiac disease or gluten sensitivity, traditional soy sauce poses a problem—but this gluten-free version honors the dish’s heritage while using tamari for rich umami depth without compromise. Unlike quick adaptations that simply swap ingredients, this recipe rethinks technique: a longer marinade tenderizes the meat while allowing the vinegar to mellow, and a two-stage cooking process ensures the sauce clings luxuriously to each bite. The result? An adobo that’s both authentic and safe for gluten-free diets—with all the sticky, garlicky goodness of the original. Gluten-Free Chicken Adobo Recipe Serves 4-6 Ingredients: For the Marinade & Braise: 2 lbs (900g) bone-in chicken thighs (or pork shoulder, cut into chunks) ½ cup (120ml) coconut vinegar (or white cane vinegar) ⅓ cup (80ml) gluten-free tamari (or coconut aminos for soy-free) 1 head garlic, minced (about 8-10 cloves) 2 bay leaves 1 tsp whole black peppercorns 1 tbsp coconut sugar (optional, to balance acidity) For Finishing: 2 tbsp coconut oil 1 onion, sliced ½ cup (120ml) water or gluten-free chicken broth Green onions, sliced (for garnish) Instructions: 1. Marinate (4 hours or overnight): In a large bowl, combine chicken, vinegar, tamari, garlic, bay leaves, and peppercorns. Cover and refrigerate for at least 4 hours (or up to 24 hours for deeper flavor). 2. Sear the Meat: Heat coconut oil in a heavy pot over medium-high. Remove chicken from marinade (reserve liquid) and sear until golden (3-4 minutes per side). Set aside. 3. Build the Sauce: In the same pot, sauté onions until translucent. Pour in reserved marinade and water/broth, scraping up browned bits. Return chicken to the pot. 4. Simmer to Perfection: Cover and simmer on low for 45 minutes. Uncover and cook 15 minutes more to thicken the sauce. Discard bay leaves. 5. Crisp (Optional): For authentic texture, transfer chicken to a baking sheet and broil for 3-5 minutes until edges caramelize. 6. Serve: Drizzle with reduced sauce, garnish with green onions, and pair with steamed jasmine rice or cauliflower rice. Conclusion: Tradition Without Compromise This gluten-free adobo proves that dietary restrictions needn’t dilute cultural heritage. Tamari’s deeper, less salty profile actually enhances the dish’s complexity, while the extended marinade honors traditional preservation methods. For Filipinos with celiac disease, it’s a reclaiming of flavor—and for everyone else, a reminder that the best adobo relies not on rigid rules, but on balance, patience, and a reverence for ingredients. Pro Tip: For a tangier version, add 1 tbsp vinegar at the end of cooking. Leftovers taste even better the next day as flavors meld!