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Celiac.com 06/10/2022 - Chicken Cordon Bleu is a classic French dish that has earned great fame, and numerous fans. 'Cordon Bleu' is a French term that translates as 'blue ribbon,' and which originally referred to a cooking award given to women. This particular dish is easy enough for anyone to make, and it's sure to turn an ordinary meal time into something special. This recipe delivers a rich, tasty version at home. Ingredients: 4 skinless, boneless chicken breast halves 4 slices Swiss cheese 4 slices ham 2 tablespoons gluten-free flour, or potato starch 1 teaspoon paprika ¼ cup butter ¼ cup and 1½ tablespoons dry white wine 1 teaspoon gluten-free chicken bouillon granules ½ tablespoon plus ½ teaspoon cornstarch ⅔ cup heavy whipping cream Directions Pound chicken breasts until they are thin. Place a cheese and ham slice on each breast within ½ inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the gluten-free flour or potato starch and paprika in a small bowl. Dredge chicken in the mix until the pieces are well-coated. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

06/17/2022 - Ratatouille is a classic French dish that can be made in summer, or year round. This version is a happy marriage of eggplant, zucchini, tomatoes, yellow squash, green and yellow bell peppers, and other vegetables and spices. It's perfect over rice, or as a side to your favorite gluten-free pasta. Ingredients 1 onion, sliced into thin rings 1½ cloves garlic, minced ½ medium eggplant, cubed 1 zucchini, cubed 1 medium yellow squash, cubed 1 green bell peppers, seeded and cubed ½ yellow bell pepper, diced ½ chopped red bell pepper 2 Roma (plum) tomatoes, chopped ¼ cup olive oil ½ bay leaf 1 tablespoon chopped fresh parsley 2 sprigs fresh thyme salt and pepper to taste Directions Heat 1½ tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1½ tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Sauté all the remaining vegetables one batch at a time, adding 1½ tablespoon olive oil to the skillet each time you add a new set of vegetables. As each batch becomes done, add it to the large pot. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning. Serve over rice, or as a side to your favorite gluten-free pasta.

Celiac.com 04/08/2016 - An all gluten-free menu by a celebrated French chef? At half price? Oui! Michelin-starred French chef is going all-in on gluten-free food by banishing gluten from her entire menu, and cutting prices in half to start it all off. The announcement, by Chef Reine Sammut, makes L'Auberge de la Feniere in Provence the first restaurant in France to have both a Michelin star and a gluten-free menu. The classic restaurant built in a stone barn and surrounded by vineyards has indeed adopted a gluten-free menu, says Sammut, who has had her Michelin star since 1995. She was inspired to make the change by her daughter, Nadia, who is a chemist and suffers from celiac disease. Sammut was eager to make the change to a gluten-free menu so that "everyone could eat at the same table." "The basic ingredients needed are not easy to find, but Nadia tracked them down," said Sammut. "I only had to test them." L'Auberge de la Feniere is offering its gluten-free menu, which even has gluten-free puff pastry, at half the usual price to encourage people to try the restaurant's new, gluten-free cuisine. She had me at "gluten-free puff pastry."

Celiac.com 10/08/2021 - I live near Montréal, in Québec country and I’m webmaster of a new French web site called SOSGLUTEN.CA devoted to gluten sensitivity. The first time I saw the word “gluten” was in year 2000. At that moment my wife, Danielle, was very sick and while she was waiting for a diagnosis from her doctor, I discovered an ailment called “celiac disease” on the Web. That was my first meeting with the word “gluten”. When she went to the doctor to finally receive what is, effectively, a diagnosis of celiac disease, she had already been on a gluten-free diet for three weeks, based on my own findings. After that, I continued to read, read, and read again, anything on the web concerning celiac disease and gluten sensitivity. In 2002 when my youngest daughter, Manon, received a diagnosis of anxiety and depression, I requested a blood screening for celiac disease. As you may have expected, the doctor initially refused. It was only after my insistence that he finally ran these tests. From this, Manon received a diagnosis of celiac disease and she stopped having to take Paxil after six gluten-free months. In 2003, I helped a sister of my wife, Suzanne, to understand that gluten might be behind her skin disease and other health problems. She finally received a diagnosis of dermatitis herpetiformis and celiac disease after seeking a second medical opinion. In 2004, I also helped another sister of my wife, Noelline, to understand that gluten might also be behind her bone pain, joint pain and many other health problems. Despite two negative blood tests and two negative biopsies, she started a gluten-free diet and it turned out to be the best decision of her life. Moore recently, in 2005, I requested, for me and my son Eric, the opinion of Dr. Kenneth Fine via Enterolab. My son, a young engineer of 25 years old had joint finger pain and he was always a little bit depressive. I frequently had esophageal reflux, indigestion with chest pain, and insomnia since I was three or four years old (I’m  now 53 years old). The diagnosis from Dr. Fine was a diagnosis of gluten sensitivity for my son Eric with a copy of HLA DQ2 gene (from his mother) and for me a diagnosis of gluten sensitivity with only gluten sensitive genes. Today, we are all on a gluten-free diet and have been since Christmas 2005, and all symptoms have disappeared for Eric and me. As you can understand, avoiding gluten is in the center of our lives, and that is the reason I have decided to create a French web site devoted to celiac disease and gluten intolerance. I now have personal proof that gluten intolerance is not limited to celiac disease. To conclude, the main goal of this article is to share my family’s experiences with you, and to ask you to visit my web site at: https://www.sosgluten.ca. 

Celiac.com 06/11/2021 - I'm a big believer in soups that feature rice and vegetables. This French Spring soup is a delightful marriage of fresh spring vegetables, butter, cream, and rice, that will help put a spring in your step, and a song in your heart. In addition to being delicious and nutritious, it's also easy to make. Ingredients: ¼ cup butter 1 pound leeks, chopped 1 onion, chopped 2 quarts water 3 large potatoes, chopped 2 large carrots, chopped 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces ⅓ cup uncooked long-grain white rice 4 teaspoons salt ½ pound fresh spinach 1 cup heavy cream Directions: Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Celiac.com 06/08/2019 - Are you looking to turn some gluten-free cooking corner? Are you looking to absolutely crush it for your next special dining occasion? Then I encourage you to consider the tartiflette, an undeniably French contribution to sumptuous eating. In the tartiflette, potatoes, bacon, onions, more potatoes, maybe some garlic, and some delicious soft cheese come together to deliver culinary perfection. The result is a cheesy, baconey, potatoey, oniony gluten-free delight that is sure to have people gasping in delight and asking how you did it. This recipe comes via the excellent Chef John over at FoodWishes. Commentor Vladimir Nachbaur says the secret to the dish is "scrubbing the dish with garlic before laying the potatoes in it. In fact I believe garlic is usually a big part of this dish and I usually add finely diced garlic to the onions, but maybe that's just my take on it!" I'm keen to try it, and definitely ready to add a dash of garlic for luck. For an excellent video presentation, try Chef John's YouTube channel. The ingredients for Chef John's about 8 portions: butter for greasing casserole dish 3 pounds russet potatoes, cooked with skins on, in salted water 12 ounces thick-cut bacon, cut into 1/2-inch pieces 2 large onions, sliced thin salt, freshly ground black pepper, and cayenne to taste 1⁄2 cup drinkable white wine 3/4 cup crème fraiche 1 pound Reblochon cheese, or something similar like Dancing Fern Directions: Cook at 375 Fahrenheit for 45 minutes, or until potatoes are very tender.

Celiac.com 04/27/2019 - If you're looking for a delicious way to serve spring vegetables, look no further than this delightfully delicious French-style soup. It's French, so of course it contains butter and cream. It also contains rice, and loads of spring vegetables, including fresh spinach, leeks, carrots, potatoes, and asparagus to deliver a tasty soup that's sure to disappear and leave hungry eaters smiling. Ingredients: ¼ cup butter 1 pound leeks, chopped ½ pound fresh spinach 1 onion, chopped 3 large potatoes, chopped 2 large carrots, chopped 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 2 quarts water ⅓ cup uncooked long-grain white rice 4 teaspoons salt 1 cup heavy cream Directions: Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice, add salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving with toasted gluten-free bread and a spring salad for a memorable meal.

June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying. French Style Custard Filled Eclairs (Gluten-Free) Ingredients - Dough for eclairs 1/2 cup milk 1/2 cup water 1 stick butter - cut into 8 pieces 1 teaspoon sugar 1/8 teaspoon salt 1 cup gluten-free flour 1/2 teaspoon xanthan gum 3 large eggs Ingredients - Vanilla Custard Filling 1 cup milk 1 cup half & half Large (moist) vanilla bean scraped, or teaspoon vanilla 5 egg yolks 1/3 cup sugar 1/4 cup cornstarch 2 tablespoons butter cut into pieces Ingredients - Chocolate Glaze 1 cup cream 8-9 oz. Gluten-free semisweet or bittersweet chocolate chips 1 tablespoon butter 1 teaspoon light corn syrup (or agave) Directions – For the Dough In a good size saucepan heat the milk, water, sugar, salt and butter. Bring to a light boil. While that heats up, mix the flour with the xanthan gum. As soon as it boils add the flour all at once and stir with a wooden spoon like crazy, and keep stirring until the dough comes together and is shiny. The bottom of the pan will develop a crust, but keep stirring over low heat for about a minute more. Dump the ball of dough into a large bowl or stand mixer. Let it sit for no more than 5 minutes to cool slightly. Add the eggs while mixing on medium speed one at a time, incorporating the egg fully before adding another one. The dough will look like it is falling apart but by the time you finish it will look fine. Keep mixing for about another 30 seconds after the last egg is added until the dough comes together. It will look shiny and sticky, but won't form a ball. If you can pipe, use a 1/2 inch tip and pipe the dough onto parchment or silpat covered baking sheets into little logs for eclairs. Depending on how big you want to make them, you can get anywhere from 4 of each to 6 of each. Immediately place in a 375 degree oven and leave it until they are nice and brown. That should take about 25 minutes, but check after 15 minutes. Remove them from the oven and slice a little slit into each one to let the steam escape and place it back in the oven which is now turned off, but still warm. Leave them in there for another 30 minutes to continue drying. Remove and let the eclairs cool. Once cool, use a serrated knife and slice the tops off so that they can be filled. Remove the inner dough until you have a nice little cavity to fill with pastry cream. Leave them out to dry a little bit while you prepare the pastry cream. Directions - Pastry Cream Heat up the milk and half & half until warm and add the vanilla and the beans. Turn the heat off and cover. Leave it for about 15 minutes to infuse the milk with vanilla. Prepare two bowls, one slightly bigger than the other. In the larger one add some ice and set the smaller bowl on the ice. It should be large enough to hold the pastry cream mixture. Add to that bowl, a mesh strainer which you will use to push the cream through to eliminate any lumps. In the meantime, mix the sugar and cornstarch together and add the egg yolks and mix with a whisk until smooth. Add some of the hot vanilla milk to the sugar/egg mixture to temper the eggs and warm them up. Then add that to the warm vanilla milk and turn the heat up to medium. Keep whisking the mixture until it comes to a boil. Simmer at a low boil for a minute or two and remove from the heat. Immediately turn the pastry cream into the mesh strainer and stir and push it through into the bowl that is sitting on the ice. Once all the pastry cream is in the bowl, stir to cool the mixture a bit. Remove the bowl from the ice and add the butter and whisk to incorporate as it melts. Then return the bowl to the ice and let it sit for about 15 minutes, stirring often until the pastry cream is chilled. Using a small spoon, fill each eclair as much as you like and place the top back on. Line them up on a wire rack on the baking sheet for the chocolate topping. Directions - Chocolate Topping Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated. Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes. Refrigerate. Leave out for a short time before serving for best flavor. They taste even better the second day. Bon Appetit!