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Hi, I live in the Netherlands (Europe) and soon I will be spending my holiday (again) in the Southwest of the US. I have traveled through the US many times before and what I do not understand is why restaurants tell me that I can't have rice with my gluten free diet. When I ask the why not I never get any answer. And why do these restaurants say fries are gluten free even when the fryer is used for other battered food. Is there anyone who can give some answers? Thank you so much for your help.
Celiac.com 12/30/2015 - Sweet potato fries are always a hit. In the first version, the sweet potatoes are battered in corn starch and fried, in the second version, they are baked. Take your pick. Either way, they will make a delicious hit at your next gathering. Ingredients: 3 cups peanut oil, for frying 1 pounds sweet potatoes, cut into 1/2 by 1/4-inch fries 1 teaspoon kosher salt ¼ teaspoon garlic powder ¼ teaspoon smoked paprika pinch of sugar 1 cup cornstarch ⅓ cup club soda, cold Directions: Heat the oil to 375F in a deep, heavy-bottomed fryer. Heat the oven to 200F. Mix the salt, garlic powder, paprika and sugar in a bowl and set aside. Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes. Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat until all potatoes are cooked. Serve hot. Version 2: Baked Sweet Potato Fries Don't like to fry? Bake them! Set the oven to 450F. Just throw the cut sweet potatoes into a large bowl. Sprinkle with sea salt and freshly ground black pepper. Drizzle lightly with olive oil, just enough to coat. Now, mix it all together and place on the cookie sheet. Make sure they're all evenly spaced on the cookie sheet. Put them in the oven for 15 minutes, undisturbed. After 15 minutes, flip them, maintaining space, and cook and extra 10 minutes. Serve hot.
This is one of the best French fry spin-offs I’ve found thanks to the incredible za’atar spice blend. It’s a Middle Eastern staple consisting of sesame seeds, thyme, oregano, marjoram, sage and sometimes mint. You can find it at specialty food stores or sift together your own batch; it’s also great on meats and vegetables. Sweet rice flour is the best way to go. It gives a better crunch than a heavy breading and no clumping. Ingredients: 1 1-pound eggplant 1 cup sweet rice flour Juice from 1 lemon plus 1 tablespoon zest 2 tablespoons za’atar seasoning 1 tablespoon garlic powder ¼ cup sour cream 2 tablespoons heavy cream 1 tablespoon gluten-free hot chili sauce Vegetable oil for frying Salt and pepper to taste Directions For the crema dipping sauce, whisk together sour cream and cream. Stir in hot sauce and season with salt and pepper. Chill until ready to serve. Cut eggplant into ½-inch rounds, then lengthwise into ½-inch strips. Soak in a large bowl of ice water. Place a lid or plate over the top of the bowl to keep eggplant submerged. Chill for at least an hour, but up to 12. In a deep pot, pour vegetable oil to depth of 2 inches. Using a deep-fry thermometer, heat to 325°. In the meantime, whisk together rice flour, lemon zest, za’atar, garlic powder, and a pinch of salt. Drain eggplant and toss to coat. Working in batches, fry eggplant for 3-5 minutes, turning occasionally. Drain on a paper towel and season with lemon juice and another pinch of salt while eggplant is still hot. Serve immediately with spicy crema sauce.
Celiac.com 06/08/2007 - On May 30th, federal judge Elaine E. Bucklo dismissed key parts of a lawsuit against McDonalds regarding the gluten-free status of their famous French fries. The case, In Re McDonalds French Fries Litigation (MDL-1784), was brought in February 2006, by two Florida plaintiffs on behalf of their autistic daughter who allegedly suffered ill effects from eating McDonalds French fries. At the time, the company claimed that the French fries were gluten-free. The lawsuit claimed in part that McDonalds "failure to disclose the fact that their French fries contained gluten constitutes deceptive, unfair, unconscionable, misleading and fraudulent trade practices," and that "McDonalds unfairly and unjustly profited from their conduct. The judge dismissed claims of fraud, breach of implied warranty, and a request for injunctive relief, but left intact two counts, breach of express warranty and unjust enrichment. In its arguments for dismissal, McDonalds claimed that most of the plaintiffs legal causes of action were barred as a matter of law. Basically, McDonalds asserted that the plaintiffs pled themselves out of court by arguing facts that undermined their own claim. The plaintiffs fraud allegations were rejected because they failed to meet the specificity required under the federal rules. McDonalds argued that the plaintiffs claim of fraud and misrepresentation failed to state how, when, or where the alleged misrepresentations took place. Federal Rule 9( of Civil Procedure requires that all claims of fraud be stated with particularity; otherwise, they face dismissal. Judge Bucklo rejected the plaintiffs claim for injunctive relief because she found there was no threat of future wrongful conduct. The company revised its web site in 2006 to show that its fries and hash browns contain gluten. Also, the publicity brought by the suit arguably eliminated any need for injunctive relief. The plaintiffs have 28 days to amend their complaint or the lawsuit will go forward based on the two remaining counts. health writer who lives in San Francisco and is a frequent author of articles for Celiac.com.