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Celiac.com 03/18/2016 - An Australian man's fight to force his local pub to provide gluten-free gravy to go with his gluten-free New Year meal made it all the way to that country's Federal Circuit Court, before a judge brought the man's quest to an ignoble end by pronouncing the suit "frivolous," and dismissing it entirely. The man in the center of the battle is Bruce Skeen, an elderly gentleman with celiac disease or gluten intolerance. Mr. Skeen's travails began when he paid $1 to attend Christmas function at Blacktown Workers Club in December 2013. For the Christmas function, Skeen pre-ordered a gluten-free meal and gluten-free dessert, despite never having done so in the past. When his gluten-free roast dinner arrived without gluten-free gravy, Mr. Skeen became "angry and disruptive." One week later, Mr Skeen returned to the club, where he became "physically and verbally aggressive" towards staff as he placed another order for a gluten-free meal and demanded gluten-free gravy be served at the upcoming New Year's Eve function. When he did not receive his gluten-free gravy he had demanded, he later sued the club for discrimination. Skeen's suit was dismissed as frivolous by the Federal Circuit Court in Sydney last month. Suing establishments for discrimination over failure to provide gluten-free foods seems to be on the rise lately, and not just in America. What do you think? Is Mr. Skeen helping the cause of celiacs, or is he perhaps doing more harm than good? Source: SMH.com.au
It's just not a holiday meal without gravy. Gravy is the thing that unites the holiday meal. Gravy pulls the meat and the stuffing and the potatoes together. Gravy makes it all good. This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people. Ingredients: 1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Preparation: While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir. Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.
This recipe comes to us from Arthur Spiegel. Ingredients: 1 pound ground turkey 1 pound ground beef or pork 1 egg per pound of ground meat (for this recipe, 2 eggs) Garlic powder, to taste (about a tablespoon, more or less) Salt to taste Fresh Ground Black Pepper to taste ½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato flour. 1- 2 Teaspoons Oregano Flakes to taste Directions: With your hands, combine wet and dry ingredients, thoroughly. Form meatballs about golf ball size. Lightly fry tem in extra virgin olive oil until brown all over. Finish cooking in red Italian gravy. This is best if you can cook one day in advance and let the meatballs sit in the gravy over night. Serve hot. Italian Gravy Ingredients: 5 to 10 cloves of fresh minced garlic 1 large onion, minced 1 red pepper chopped ½ pound chopped mushrooms ½ to 1 teaspoon red pepper flakes Salt to taste Fresh Ground Black Pepper to taste Good sized sprig of fresh Basil chopped 1 pound sweet Italian or spicy Italian Sausage (pork or turkey is fine) cut up into 1 inch pieces 1 pound of ground turkey 1 large can crushed tomatoes 1 large can tomato puree 1 small can tomato paste 2 tablespoons of sugar 1 cup of your favorite red wine Directions: Finely mince garlic, and chop onion. In a large sauce pot, start to fry in extra virgin olive oil until onions are translucent and starting to brown. Don't let the garlic burn, or it will be bitter. Add in chopped red pepper and chopped mushrooms. Add salt and black pepper to taste. Saute. Remove veggies from heat and set aside. In same pan, brown the sausages. Remove from heat and drain fat. Brown ground turkey, adding salt and pepper to taste. Pour in some red wine to deglaze the pan and get up the brown bits on the bottom. Return the sausage meat and veggies and add some salt and pepper. Add crushed tomatoes, tomato puree and tomato paste. Add rest of red wine, basil and sugar to taste. (The longer you have to let this cook, the less sugar you'll need, as basil will sweeten the gravy. If you have less time to cook, use more sugar to taste.). Stir gravy mixture well. Add in the meatballs. Cover and let cook on a low heat. Stir occasionally, so nothing sticks to the bottom of the pot. During the cooking process, taste from time to time and add seasoning as desired. Some people like their gravy spicier than others. This is terrific red gravy for spaghetti or any other pasta.
Scott Adams posted an article in United States & United Kingdom (Gluten-Free Recipes)This recipes comes to us from Amber Lee. 2 cups water 2 tablespoons butter or margarine 1 tablespoon chicken bouillon (or 3 cubes) ½ teaspoon onion powder ½ teaspoon salt dash of sage dash of thyme dash of pepper Heat ingredients in a saucepan. Whisk together 2T cornstarch + ¼ C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.