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Celiac.com 01/22/2025 - Onigiri, also known as rice balls, has been a cherished part of Japanese cuisine for centuries. First documented in the Heian period (794–1185), onigiri was a convenient way for travelers and soldiers to carry a portable, filling meal. Made from simple ingredients—rice, salt, and various fillings—it symbolizes the essence of Japanese home cooking. Wrapped in a strip of nori (seaweed) for easy handling, onigiri is still a popular snack sold in convenience stores across Japan. Traditionally, fillings like salted salmon and pickled plums (umeboshi) were used for their natural preservative properties, allowing the onigiri to stay fresh longer. For those following a gluten-free diet, onigiri is a fantastic option since its main ingredients—rice and most traditional fillings—are naturally gluten-free. This recipe provides the perfect balance of authentic flavors and dietary inclusivity, making it an ideal choice for picnics, lunchboxes, or a quick, satisfying snack. Gluten-Free Onigiri Recipe Ingredients (Makes 6-8 rice balls): For the Rice: 3 cups cooked short-grain white rice (sushi rice), slightly cooled ½ teaspoon salt ¼ cup toasted sesame seeds (optional) Filling Options: Salted Salmon: 1 small fillet of cooked salmon, flaked Pickled Plum (Umeboshi): 2-3 umeboshi, pitted and chopped Seaweed (Kombu or Nori): ¼ cup cooked and seasoned kombu strips Additional Ingredients: 2 sheets nori (seaweed), cut into strips Gluten-free soy sauce or tamari (optional, for brushing or dipping) Instructions: Prepare the Rice: Cook the short-grain rice according to package instructions. Allow it to cool slightly, so it’s warm but not hot to the touch. Gently mix in the salt, and, if desired, the toasted sesame seeds for extra flavor. Prepare the Fillings: For salted salmon, season and cook the fillet (grilled or pan-seared works well). Flake it into small pieces. For pickled plums, remove the pits and chop the umeboshi into small bits. For seaweed, use pre-cooked kombu strips or lightly season nori with a gluten-free soy sauce glaze and cut into thin strips. Shape the Onigiri: Wet your hands with water and sprinkle them with a little salt to prevent sticking. Take about ⅓ cup of rice in your hands and flatten it slightly. Place a teaspoon of your chosen filling in the center. Fold the rice around the filling and shape it into a triangle or ball by pressing gently with your hands. Repeat with the remaining rice and fillings. Wrap with Nori: Wrap each onigiri with a strip of nori for easy handling. The nori should stick to the rice naturally, but if needed, you can lightly moisten the edges. Serve and Enjoy: Arrange the onigiri on a plate. If desired, brush them lightly with gluten-free soy sauce or tamari for an extra umami kick. Serve immediately or wrap in plastic wrap for later consumption. Tips for Perfect Onigiri Rice Texture: Use short-grain rice for the right stickiness; long-grain varieties won’t hold their shape. Salted Hands: Slightly salty hands while shaping add flavor and act as a preservative. Variations: Try other gluten-free fillings like avocado, grilled chicken, or shredded vegetables for a modern twist. This gluten-free onigiri recipe is a delightful way to explore Japanese cuisine while staying mindful of dietary restrictions. Its versatility, simplicity, and portability make it a favorite for all occasions. Whether you enjoy them fresh or pack them for a journey, these rice balls offer a taste of tradition with every bite!

Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food. For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade gluten-free roux, ensuring everyone can savor this warming dish. Packed with tender chicken, potatoes, carrots, and a rich, aromatic curry sauce, this dish is perfect for a cozy meal that feels like a hug in a bowl. Gluten-Free Japanese Curry Recipe Ingredients For the Curry: 2 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil) 1 pound chicken thighs or beef, cut into bite-sized pieces 1 large onion, sliced 2 medium carrots, peeled and sliced into rounds 2 medium potatoes, peeled and cut into chunks 4 cups gluten-free chicken or vegetable stock 1 apple, grated (optional, for sweetness) For the Gluten-Free Curry Roux: 2 tablespoons gluten-free all-purpose flour 2 tablespoons butter or dairy-free alternative 2 tablespoons gluten-free soy sauce or tamari 2 teaspoons gluten-free curry powder 1 teaspoon gluten-free garam masala 1 teaspoon gluten-free ground turmeric 1 teaspoon gluten-free paprika 1 teaspoon honey or sugar (optional) To Serve: Cooked white or brown rice Pickled ginger or Japanese pickles (optional garnish) Instructions Prepare the Roux: In a small saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Add the curry powder, garam masala, turmeric, and paprika. Cook for another minute to toast the spices. Slowly whisk in the soy sauce or tamari until combined. Remove from heat and set aside. Cook the Curry: Heat the cooking oil in a large pot over medium heat. Add the chicken or beef and sear on all sides until lightly browned. Remove the meat from the pot and set it aside. In the same pot, add the onions and sauté until translucent, about 3-5 minutes. Stir in the carrots and potatoes, cooking for another 2-3 minutes. Return the seared meat to the pot. Simmer the Curry: Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking. Thicken with the Roux: Gradually stir the prepared roux into the simmering curry. Stir well to ensure it dissolves completely and thickens the sauce. Add the grated apple and honey for sweetness, if desired. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt or additional soy sauce if needed. Serve: Ladle the curry over bowls of warm rice and garnish with pickled ginger or Japanese pickles, if using. Serve hot and enjoy! This gluten-free Japanese curry captures the essence of the traditional dish while being accessible to those with dietary restrictions. Its rich, savory-sweet flavors are sure to make it a new favorite at your dining table!

Celiac.com 01/10/2025 - Teriyaki is one of Japan's most beloved culinary exports, known for its balance of sweet and savory flavors and a glossy glaze that perfectly coats the ingredients. The word "teriyaki" comes from "teri," meaning shine, and "yaki," meaning to grill or cook. Traditionally, teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, for those with gluten sensitivities or celiac disease, soy sauce is off-limits due to its wheat content. With the right adjustments, you can enjoy this classic Japanese dish without compromising on taste or texture. This gluten-free chicken teriyaki recipe swaps traditional soy sauce for gluten-free tamari and combines it with honey and fresh garlic to create a rich, flavorful marinade. Pan-fried or grilled to perfection, this dish delivers the same glossy, sticky coating that makes teriyaki so irresistible. Pair it with steamed rice and sautéed vegetables for a wholesome, gluten-free meal that celebrates the essence of Japanese cooking. Gluten-Free Chicken Teriyaki Recipe Ingredients: For the Chicken: 4 boneless, skinless chicken thighs or breasts 1 tablespoon neutral oil (like avocado or vegetable oil) For the Marinade and Sauce: ¼ cup gluten-free tamari 2 tablespoons honey (or maple syrup for a vegan alternative) 1 tablespoon rice vinegar 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon cornstarch dissolved in 2 teaspoons water (optional, for thickening) Optional Garnish: Sesame seeds Sliced green onions Instructions: Prepare the Marinade: In a small bowl, whisk together the gluten-free tamari, honey, rice vinegar, garlic, and ginger. Set aside. Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish. Pour half of the marinade over the chicken, reserving the other half for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor). Cook the Chicken: Heat the oil in a large skillet over medium heat. Remove the chicken from the marinade, letting any excess drip off, and place it in the skillet. Cook for about 5-6 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Make the Sauce: While the chicken cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1-2 minutes. Glaze the Chicken: Once the chicken is fully cooked, brush or spoon the sauce generously over the pieces, allowing it to caramelize slightly in the pan. Serve and Garnish: Transfer the chicken to a serving plate. Drizzle any remaining sauce over the top. Garnish with sesame seeds and sliced green onions if desired. Serving Suggestions: This gluten-free chicken teriyaki pairs beautifully with steamed white or brown rice and a side of sautéed snap peas, carrots, or broccoli. For a low-carb option, serve it with cauliflower rice or over a bed of greens. Enjoy this flavorful and gluten-free twist on a Japanese classic!

Celiac.com 08/27/2024 - Tempura is a popular Japanese dish known for its light and crispy texture. It typically consists of seafood or vegetables coated in a batter and deep-fried until golden brown. While tempura may seem straightforward, the ingredients used in the batter can raise concerns for those who need to avoid gluten. Traditionally, tempura batter is made from wheat flour, which contains gluten, making the dish unsafe for individuals with celiac disease or gluten sensitivity. Understanding the components of tempura and how it is prepared is crucial for anyone following a gluten-free diet. Gluten in Traditional Tempura The primary ingredient in traditional tempura batter is wheat flour, which is mixed with cold water and sometimes an egg to create a smooth coating. Wheat flour is a significant source of gluten, a protein that provides elasticity and structure to baked goods. In tempura, gluten contributes to the batter's ability to adhere to the food and maintain a crispy texture after frying. However, for those with celiac disease, consuming even small amounts of gluten can lead to serious health issues, making traditional tempura off-limits. Additionally, cross-contamination is a risk when preparing tempura in shared kitchens or restaurants that also handle gluten-containing foods. Even if a gluten-free batter is used, the oil or frying equipment could be contaminated with gluten, posing a hidden danger to those with strict dietary restrictions. Gluten-Free Tempura Alternatives For individuals who love tempura but must avoid gluten, there are alternatives available. Several gluten-free flours can be used to make a similar batter, such as rice flour, corn flour, or a gluten-free all-purpose flour blend. These substitutes can mimic the texture and lightness of traditional tempura without the gluten. However, it's important to ensure that these flours are certified gluten-free, as cross-contamination during processing is a common issue. Some restaurants and home cooks have embraced gluten-free tempura recipes, offering options that cater to those with gluten sensitivities. When dining out, it is essential to ask about the preparation methods and whether gluten-free ingredients and practices are used. Additionally, there are pre-made gluten-free tempura batters available in stores, which can be a convenient option for those wanting to recreate this dish at home. Why This Matters for Those with Celiac Disease For individuals with celiac disease, avoiding gluten is not just a dietary choice but a medical necessity. Even trace amounts of gluten can trigger an immune response that damages the small intestine, leading to various health problems. The prevalence of gluten in traditional tempura means that those with celiac disease must be vigilant when ordering this dish at restaurants or preparing it at home. The availability of gluten-free alternatives provides an opportunity for people with celiac disease to enjoy foods like tempura without compromising their health. By being informed about ingredients and preparation methods, those on a gluten-free diet can safely indulge in their favorite dishes. Conclusion: Making Safe Choices The question of whether tempura is gluten-free depends largely on how it is prepared. Traditional tempura batter contains wheat flour, making it unsuitable for those with celiac disease or gluten sensitivity. However, with the right ingredients and precautions, it is possible to enjoy a gluten-free version of this popular dish. The key is to use certified gluten-free flours and to be aware of potential cross-contamination risks, especially when dining out. For those with celiac disease, the ability to identify and choose safe, gluten-free options is essential for maintaining their health and quality of life. Here's a simple and delicious gluten-free tempura recipe that you can make at home: Gluten-Free Tempura Recipe Ingredients: ½ cup gluten-free rice flour ½ cup gluten-free cornstarch ¼ cup gluten-free potato starch 1 tsp baking powder (ensure it's gluten-free) ¼ tsp salt 1 cup ice-cold sparkling water (or club soda) Vegetable oil (for frying) Assorted vegetables or seafood (e.g., shrimp, zucchini, sweet potatoes, mushrooms, broccoli) Instructions: Prepare the Ingredients: Wash and cut your vegetables into bite-sized pieces. If using seafood like shrimp, clean and devein them, leaving the tail on if desired. Pat the vegetables and seafood dry with paper towels to ensure the batter sticks well. Heat the Oil: Pour vegetable oil into a deep pan or pot, filling it to a depth of about 2-3 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the right temperature throughout frying. Make the Batter: In a mixing bowl, combine the gluten-free rice flour, cornstarch, potato starch, baking powder, and salt. Stir until well mixed. Gradually add the ice-cold sparkling water, gently stirring with chopsticks or a fork. Be careful not to overmix; the batter should be lumpy and light. Fry the Tempura: Dip the prepared vegetables or seafood into the batter, allowing any excess to drip off. Carefully place the battered items into the hot oil, frying a few pieces at a time. Do not overcrowd the pan. Fry each piece until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Serve: Serve the gluten-free tempura hot with a dipping sauce like gluten-free soy sauce or a simple tempura sauce (mix soy sauce, mirin, and dashi). Enjoy your crispy, gluten-free tempura with a side of rice or salad. Tips: Keep it cold: The key to crispy tempura is using cold sparkling water and keeping the batter cold. If needed, place the mixing bowl in a larger bowl filled with ice to maintain the temperature. Batter consistency: The batter should be thin and light, so avoid overmixing, which can make it heavy. This gluten-free tempura recipe allows you to enjoy the classic Japanese dish without worrying about gluten, making it safe and delicious for those with celiac disease or gluten sensitivity.

Celiac.com 03/01/2016 - If you're looking for an easy, tasty way to serve fish is a great way to go. Now, for this dish, you're not looking for the black cod known as Chilean Sea Bass, but for the American version, usually caught in Alaska, that is much more sustainable. So, be sure to talk to your fishmonger if you're not sure. Ingredients: 1 pound Black cod fillets, cut into pieces 1 tablespoon Sugar 1 tablespoon White miso 1 tablespoon Mirin 1 tablespoon Sake 1 large clove garlic, grated 1/2" finger of ginger, grated 3 cloves garlic, minced Directions: Mix the sugar, miso, mirin, sake, garlic and ginger in a small bowl. Rub this mixture into the cod then cover and refrigerate overnight Move the oven rack to the second position from the top and turn the broiler onto the "high" setting. Scrape any extra miso off the fillets and place them on a rack on top of a baking sheet, skin side down. Put the pan under the broiler and broil until the cod is golden brown on the top side. Turn the fillets skin side up, and continue broiling until the skin is lightly charred and crisp. If you have thicker fillets, insert a fork into the thickest part of the fillet to see if it's cooked. Cook until the meat is opaque and come apart easily. Serve with rice and favorite vegetables.