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Showing results for tags 'japanese'.
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Gluten-Free Yakitori: A Delicious Twist on a Japanese Classic
Scott Adams posted an article in Chinese & Asian
Celiac.com 01/28/2025 - Yakitori, which translates to “grilled chicken” in Japanese, is a beloved street food that has been enjoyed in Japan for centuries. Originating in the Edo period, this dish became popular as a quick, affordable meal, often paired with sake or beer in bustling izakayas (Japanese pubs). Traditionally, yakitori is made by skewering various parts of the chicken—thighs, wings, or even gizzards—and grilling them over hot charcoal. The smoky flavor and savory-sweet glaze make it a favorite among locals and travelers alike. For those following a gluten-free lifestyle, the challenge lies in the glaze. Conventional yakitori sauce often includes soy sauce, which contains gluten. This gluten-free yakitori recipe preserves the authentic taste of the dish by substituting tamari for soy sauce. The result? A rich, umami-packed glaze that perfectly complements tender, smoky chicken. Whether you’re hosting a backyard barbecue or recreating Japanese flavors at home, this recipe is a guaranteed crowd-pleaser. Gluten-Free Yakitori Recipe Ingredients (Serves 4): 1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces 2-3 green onions (optional), cut into 1-inch segments 8-10 bamboo skewers, soaked in water for 30 minutes For the Yakitori Glaze: ⅓ cup gluten-free tamari 3 tablespoons mirin (a sweet Japanese cooking wine) 2 tablespoons brown sugar 1 teaspoon gluten-free rice vinegar 1 garlic clove, minced ½ teaspoon grated ginger Optional Garnish: Toasted sesame seeds Finely chopped green onions Instructions: Prepare the Glaze: In a small saucepan, combine tamari, mirin, brown sugar, rice vinegar, garlic, and ginger. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool. Assemble the Skewers: Thread the chicken pieces onto the soaked bamboo skewers. If using green onions, alternate the chicken with onion segments. Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking. Grill the Yakitori: Place the skewers on the grill and cook for 6-8 minutes, turning frequently to ensure even cooking. Brush the chicken generously with the yakitori glaze during the last 2-3 minutes of grilling to caramelize the sauce without burning. Serve and Enjoy: Transfer the skewers to a serving plate and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately with rice or a side of grilled vegetables for a complete meal. Tips for Success: Bamboo Skewers: Soaking the skewers prevents them from burning on the grill. Charcoal Grill: For an authentic flavor, use a charcoal grill to mimic the smoky taste of traditional yakitori. Marination: While not necessary, marinating the chicken in a small portion of the glaze for 30 minutes can enhance flavor. This gluten-free yakitori recipe is proof that you don’t have to compromise on taste when accommodating dietary needs. It’s a flavorful nod to a Japanese classic, ensuring everyone at the table can savor the experience without worry. Enjoy your yakitori adventure! -
Celiac.com 01/25/2025 - Tempura is a beloved dish in Japanese cuisine, known for its light and airy batter that creates a perfectly crispy exterior. Originating in the 16th century, tempura was introduced to Japan by Portuguese missionaries, who shared their frying techniques with the local population. Over time, the dish evolved into a cornerstone of Japanese culinary culture, celebrated for its delicate texture and versatility. Traditionally made with wheat-based flour, tempura can be a challenge for those with gluten sensitivities. However, a few thoughtful adjustments ensure you can enjoy this iconic dish while adhering to a gluten-free diet. This gluten-free tempura recipe uses a combination of gluten-free flours to replicate the light and crisp qualities of traditional tempura batter. Perfect for vegetables, shrimp, or even creative variations like tofu or mushrooms, this recipe brings a taste of Japan to your kitchen without compromising on flavor or texture. Gluten-Free Tempura Recipe Ingredients (Serves 4): For the Tempura Batter: ½ cup gluten-free rice flour ¼ cup gluten-free cornstarch ¼ cup tapioca flour ½ teaspoon baking powder ¼ teaspoon salt 1 cup ice-cold sparkling water For the Tempura Ingredients: 1 cup sliced vegetables (zucchini, sweet potatoes, bell peppers, or mushrooms) 8-10 large shrimp, peeled and deveined (optional) Gluten-free soy sauce or tamari (for dipping) For Frying: Vegetable oil or a neutral oil suitable for frying Instructions: Prepare the Ingredients: Wash and slice the vegetables into thin, even pieces for quick and uniform frying. Pat dry with paper towels. If using shrimp, ensure they are peeled, deveined, and patted dry. Heat the Oil: Pour oil into a deep skillet or saucepan to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain the correct temperature for consistent results. Make the Batter: In a medium bowl, whisk together the rice flour, cornstarch, tapioca flour, baking powder, and salt. Gradually add the ice-cold sparkling water, stirring gently until just combined. The batter should be slightly lumpy; overmixing can make the tempura heavy. Coat and Fry: Dip each piece of vegetable or shrimp into the batter, ensuring it is evenly coated. Allow excess batter to drip off. Carefully place the coated pieces into the hot oil, frying in small batches to avoid overcrowding. Fry for 2-3 minutes, turning occasionally, until the tempura is golden and crisp. Remove the tempura with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil. Serve and Enjoy: Arrange the tempura on a serving platter. Serve immediately with gluten-free soy sauce or tamari for dipping. Tips for Perfect Gluten-Free Tempura Keep the Batter Cold: The key to light and crispy tempura is maintaining an icy cold batter. Keep a bowl of ice water underneath the mixing bowl to preserve the temperature. Work Quickly: Tempura batter is best used immediately, as the sparkling water’s carbonation helps create a delicate texture. Choose Neutral Oil: Use oils like canola, vegetable, or peanut oil for frying to avoid overpowering the tempura's flavor. This gluten-free tempura recipe allows you to enjoy a classic Japanese dish with all the crunch and flavor, minus the gluten. Whether you're preparing it for a family dinner or a special occasion, this versatile dish is sure to impress!
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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!
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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!
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Gluten-Free Chicken Teriyaki: A Classic Japanese Dish
Scott Adams posted an article in Chinese & Asian
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!-
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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.
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Celiac.com 04/12/2017 - Researchers at Hiroshima University say they have perfected the science behind a new bread-baking recipe. Developed by Japan's National Agriculture and Food Research Organization, NARO, the method uses rice-flour to produce gluten-free bread with a similar consistency and volume to traditional wheat-flour loaves. Now, rice-flour based gluten-free breads are old hat, but they've long had a reputation for being dry, crumbly, soulless creations that pale in comparison to even the cheapest traditional breads. The Japanese rice bread is 100% natural, and offers a consistency and texture similar to wheat breads. Breads made with wheat flour are soft, spongy and chewy in large part because of gluten's ability to form a flexible matrix. This matrix provides stability for the thin dough/bread walls, which are formed between CO2 bubbles produced by fermenting yeast. It also enables bread to "rise" in response to increasing CO2 levels during the baking process. Since standard rice flour contains no gluten, the researchers needed to develop a new method that would bring these vital bread characteristics to their gluten-free bread. NARO solved the problem by using a specific type of wet milling process to produce their rice flour. The wet-mill process to make flour for gluten-free bread permits the formation of a microstructure of the fermenting batter, and in the resulting loaf, creating tiny bubbles coated in uniform undamaged starch particles in suitably supportive matrix. The research team found that this process created properties previously unseen in rice-flour; properties arising from the undamaged starch particles created by the milling technique They dub this supportive matrix "stone walls,” and they apparently form due to the surface activity of the undamaged starch granules. It appears these granules are able to lower the surface tension of water, and reduce the likelihood of collapse in the formed bubble walls. The result is spongier, chewier bread. Some of the researchers suspect that the stability of the undamaged starch bubble is due to the uniform hydrophobicity of the similar sized granules, and that these cause an interface between damp gaseous air pockets and the liquid batter. Whatever the exact reason, this "stone wall" matrix allows bubbles to grow and expand as interior CO2 levels increase, which leads to superior bread loaves. This technique has the potential to revolutionize the gluten-free bread industry. Stay tuned to see how the story evolves. Source: Sciencedaily.com
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