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Celiac.com 11/29/2024 - Patacones, also known as tostones in many Latin American and Caribbean countries, are twice-fried green plantain slices that have been enjoyed for centuries as a crunchy side dish or snack. These golden rounds of deliciousness are naturally gluten-free and are a staple in cuisines from Colombia to Puerto Rico. Plantains, a type of starchy banana, are picked green for this recipe to achieve the perfect crispy texture. Traditionally served with a variety of toppings or dips, patacones bring a satisfying crunch to any meal, whether you’re enjoying them solo or alongside a savory dish. Gluten-Free Patacones (Tostones) Recipe Ingredients: 3 green plantains ¼ cup vegetable oil (or more for frying) Sea salt, to taste Optional: garlic sauce, guacamole, or salsa for serving Instructions: Prepare the plantains: Peel the green plantains by cutting off the ends and making a shallow slit along the length of the skin. Gently pull the peel off to reveal the firm, green flesh. Slice the plantains into 1-inch thick rounds. First fry: Heat the oil in a large skillet over medium heat. Add the plantain slices in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side until they turn light golden. Remove the plantains and place them on a paper towel-lined plate to drain the excess oil. Flatten the plantains: Using a tostonera (a traditional tool for flattening tostones) or the back of a flat-bottomed glass, gently press each fried plantain slice to flatten it to about half its original thickness. Second fry: Return the flattened plantains to the hot oil and fry them again for 1-2 minutes per side until they are crispy and golden brown. Remove and drain on a paper towel. Season and serve: Immediately sprinkle with sea salt and serve hot with your favorite dipping sauces such as garlic aioli, guacamole, or a tangy salsa. Enjoy your gluten-free patacones as a delicious snack or side dish that pairs well with a variety of meals!

Celiac.com 11/23/2024 - Sancocho is a beloved traditional dish found throughout Latin America, with variations in countries like Colombia, the Dominican Republic, and Puerto Rico. Its roots can be traced back to the indigenous and Spanish influences in the region, where hearty stews were common fare. The dish is often made with a mix of meats and starchy vegetables, including yuca, potatoes, plantains, and corn, making it both filling and flavorful. As long as gluten-containing thickeners are avoided, Sancocho can easily be made gluten-free, offering a warm and comforting meal that celebrates the natural flavors of fresh ingredients. Gluten-Free Sancocho Recipe Ingredients: 1 lb bone-in beef (or chicken, pork, or a combination) 1 large yuca (cassava), peeled and cut into chunks 4 medium potatoes, peeled and cut into quarters 2 green plantains, peeled and cut into thick slices 2 ears of corn, cut into 2-inch pieces 1 large onion, chopped 2 cloves garlic, minced 1 red bell pepper, chopped 1 tsp cumin 1 tsp paprika 2 bay leaves 1 bunch fresh cilantro, chopped (reserve some for garnish) Salt and pepper to taste 10 cups water or gluten-free beef or chicken broth 1 avocado, sliced (for serving) Gluten-free white rice (for serving) Lime wedges (for serving) Instructions: Prepare the Meat: In a large pot, heat a bit of oil over medium heat. Brown the meat on all sides. Once browned, add the chopped onion, garlic, and bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes. Add the Vegetables: Add the yuca, potatoes, plantains, and corn to the pot. Stir in the cumin, paprika, bay leaves, and chopped cilantro. Season with salt and pepper. Simmer the Sancocho: Pour in the water or gluten-free broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1.5 to 2 hours, or until the meat is tender and the vegetables are soft. Adjust Seasoning: Taste the soup and adjust seasoning with more salt and pepper, if needed. If you prefer a thicker soup, you can lightly mash some of the vegetables directly in the pot to help thicken the broth. Serve: Ladle the Sancocho into bowls. Serve hot with slices of avocado, a side of gluten-free white rice, and lime wedges for squeezing over the top. Garnish with fresh cilantro. Enjoy this comforting and hearty gluten-free version of a traditional Sancocho, perfect for family gatherings or a cozy night in!

Celiac.com 11/22/2024 - Bandeja Paisa is a beloved dish from the Antioquia region of Colombia, known for its hearty combination of ingredients and bold flavors. Traditionally served as a large platter, this meal symbolizes the rich, agricultural culture of the Paisa people, who relied on filling and energy-dense meals to sustain them throughout the day. While it typically includes items like chorizo, pork belly, and rice, we’ve crafted a gluten-free version that maintains the essence of this iconic dish while ensuring it’s safe for those with gluten sensitivities or celiac disease. Our gluten-free Bandeja Paisa swaps out any gluten-containing sides or sauces, while still celebrating the diverse textures and flavors that make this dish so popular. The recipe includes a mix of tender, juicy meats, perfectly fried plantains, creamy avocado, and protein-packed beans, offering a balanced and satisfying meal. Whether you’re enjoying this dish for a special occasion or a comforting dinner, you’ll find it’s a true celebration of Colombian culinary heritage, minus the gluten! Gluten-Free Bandeja Paisa Recipe Servings: 4 Prep time: 20 minutes Cook time: 40 minutes Ingredients: 1 cup white rice (gluten-free) 1 cup red beans (cooked or canned) 4 eggs (fried sunny-side-up) 2 ripe plantains (sliced lengthwise) 1 large avocado (sliced) 4 pork belly strips (or bacon, cooked and crispy) 4 gluten-free chorizo sausages 2 tbsp olive oil (for frying) Salt and pepper to taste 1 lime (cut into wedges) Optional Garnishes: Gluten-free arepas (corn cakes) Fresh cilantro Pickled onions Instructions: Cook the Rice and Beans: Begin by cooking the white rice according to package instructions. Season lightly with salt. If using dried beans, make sure they are pre-soaked and cooked until tender. You can also use canned red beans, just be sure to drain and rinse them. Fry the Plantains: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 4-5 minutes per side. Remove and set aside. Cook the Pork Belly and Chorizo: In the same skillet, fry the pork belly strips (or bacon) until crispy. Set aside on a paper towel to drain any excess oil. Next, cook the chorizo sausages in the skillet until browned and cooked through, about 10-12 minutes. Remove and keep warm. Fry the Eggs: In a separate skillet, heat the remaining olive oil and fry the eggs sunny-side-up. Season with a pinch of salt and pepper. Assemble the Bandeja Paisa: On each plate, start by adding a generous scoop of rice and a portion of beans. Arrange a fried egg on top. Add the crispy pork belly, chorizo, fried plantains, and sliced avocado around the edges of the plate. Garnish and Serve: Serve with lime wedges for squeezing over the dish, and if desired, include a gluten-free arepa on the side. Garnish with fresh cilantro or pickled onions for added flavor. Enjoy this rich and satisfying gluten-free version of Bandeja Paisa! It’s perfect for sharing and provides a wonderful balance of flavors and textures.

Celiac.com 12/21/2022 - In many places in the world, access to gluten-free foods is not a sure thing. The challenges for people with celiac disease who live in Nigeria are similar to those who live in many areas: finding good quality, reliable products. Being able to buy locally sourced products made with local ingredients might also be a nice benefit. An upstart African chef is looking to change that. Using Cassava Root, Plantain and Fonio Flours to Make Pasta Finding reliable, good quality gluten-free products in many places, can be challenging, including in Lagos, Nigeria, where Renee Chuks, a trained chef, started experimenting with making pasta from cassava during the coronavirus pandemic. Cassava is a a root vegetable rich in minerals and Vitamin C, and plentiful in Nigeria. As part of her journey to create a viable gluten-free pasta product, she said, "We looked inward to like, what kind of products we have that we eat every day. Cassava is one of our major, major products...so we figured let's start with that," Chuks told reporters She ended up perfecting a hand-made pasta that also uses plantain and fonio, a small grain crop grown in West Africa, which she infuses with local herbs and vegetables, giving some of her pasta a green or pinkish tint. Launching "Aldente Africa" Chuks now sells her products via her company, Aldente Africa, which is among the first companies to make gluten-free pasta in Nigeria, she says. Her Aldente products feature upscale packaging and retail at US$2-$5 per package, which targets a fairly affluent local consumer for the time being. As the global market and the local appetites for gluten-free food continue to grow, look for local entrepreneurs like Renee Chuks to bring their passion, creativity and knowledge to new products for local markets. Read more at Reuters.com