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Showing results for tags 'recipe'.
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Gluten-Free Filipino Adobo: A Timeless Dish Reimagined
Scott Adams posted an article in Chinese & Asian
Celiac.com 05/17/2025 - Adobo, often called the unofficial national dish of the Philippines, has roots stretching back centuries—long before Spanish colonization. Historians believe early Filipinos used vinegar and salt to preserve meat in the tropical climate, creating the foundation for this iconic sour-savory stew. While the Spanish later added garlic and bay leaves, the soul of adobo remains in its perfect balance of tangy, salty, and aromatic flavors. For those with celiac disease or gluten sensitivity, traditional soy sauce poses a problem—but this gluten-free version honors the dish’s heritage while using tamari for rich umami depth without compromise. Unlike quick adaptations that simply swap ingredients, this recipe rethinks technique: a longer marinade tenderizes the meat while allowing the vinegar to mellow, and a two-stage cooking process ensures the sauce clings luxuriously to each bite. The result? An adobo that’s both authentic and safe for gluten-free diets—with all the sticky, garlicky goodness of the original. Gluten-Free Chicken Adobo Recipe Serves 4-6 Ingredients: For the Marinade & Braise: 2 lbs (900g) bone-in chicken thighs (or pork shoulder, cut into chunks) ½ cup (120ml) coconut vinegar (or white cane vinegar) ⅓ cup (80ml) gluten-free tamari (or coconut aminos for soy-free) 1 head garlic, minced (about 8-10 cloves) 2 bay leaves 1 tsp whole black peppercorns 1 tbsp coconut sugar (optional, to balance acidity) For Finishing: 2 tbsp coconut oil 1 onion, sliced ½ cup (120ml) water or gluten-free chicken broth Green onions, sliced (for garnish) Instructions: 1. Marinate (4 hours or overnight): In a large bowl, combine chicken, vinegar, tamari, garlic, bay leaves, and peppercorns. Cover and refrigerate for at least 4 hours (or up to 24 hours for deeper flavor). 2. Sear the Meat: Heat coconut oil in a heavy pot over medium-high. Remove chicken from marinade (reserve liquid) and sear until golden (3-4 minutes per side). Set aside. 3. Build the Sauce: In the same pot, sauté onions until translucent. Pour in reserved marinade and water/broth, scraping up browned bits. Return chicken to the pot. 4. Simmer to Perfection: Cover and simmer on low for 45 minutes. Uncover and cook 15 minutes more to thicken the sauce. Discard bay leaves. 5. Crisp (Optional): For authentic texture, transfer chicken to a baking sheet and broil for 3-5 minutes until edges caramelize. 6. Serve: Drizzle with reduced sauce, garnish with green onions, and pair with steamed jasmine rice or cauliflower rice. Conclusion: Tradition Without Compromise This gluten-free adobo proves that dietary restrictions needn’t dilute cultural heritage. Tamari’s deeper, less salty profile actually enhances the dish’s complexity, while the extended marinade honors traditional preservation methods. For Filipinos with celiac disease, it’s a reclaiming of flavor—and for everyone else, a reminder that the best adobo relies not on rigid rules, but on balance, patience, and a reverence for ingredients. Pro Tip: For a tangier version, add 1 tbsp vinegar at the end of cooking. Leftovers taste even better the next day as flavors meld! -
Celiac.com 05/14/2025 - Tiramisu, meaning "pick me up" in Italian, is a beloved dessert with roots tracing back to the Veneto region in the 1960s. Traditionally made with coffee-soaked ladyfingers and rich mascarpone cream, its luxurious layers have won hearts worldwide. For those avoiding gluten, however, the classic version is off-limits—until now. This reinvented gluten-free tiramisu keeps all the decadence of the original while using a tender homemade almond sponge cake in place of wheat-based ladyfingers. The result is just as creamy, coffee-kissed, and dusted with cocoa, but entirely safe for gluten-sensitive dessert lovers. Unlike store-bought gluten-free substitutes that can be dry or crumbly, this recipe focuses on a moist, espresso-infused sponge that holds up beautifully when layered. The filling stays authentic with velvety mascarpone, while a splash of rum (optional) adds depth for adult palates. Whether serving at a dinner party or savoring as a personal treat, this version proves gluten-free desserts can be every bit as indulgent as their traditional counterparts. Gluten-Free Tiramisu Recipe Serves 8–10 Ingredients: For the Almond Sponge Cake: 4 large eggs, separated ½ cup (100g) granulated sugar 1 cup (100g) finely ground almond flour ¼ cup (30g) tapioca flour 1 tsp vanilla extract ½ tsp baking powder Pinch of salt For the Coffee Syrup: 1 cup (240ml) strong brewed espresso or dark coffee, cooled 2 tbsp coffee liqueur or rum (optional) 1 tbsp granulated sugar For the Mascarpone Cream: 16 oz (450g) mascarpone cheese, room temperature ¾ cup (180ml) heavy whipping cream ⅓ cup (65g) powdered sugar 1 tsp vanilla extract For Assembly: 2 tbsp unsweetened cocoa powder Dark chocolate shavings (optional) Instructions: 1. Make the Almond Sponge Cake: Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square pan with parchment paper. In a bowl, whip egg yolks and sugar until pale and thick (~3 minutes). Add vanilla. In another bowl, beat egg whites with salt until stiff peaks form. Gently fold almond flour, tapioca flour, and baking powder into yolk mixture. Then fold in egg whites. Pour batter into the pan and bake for 18–20 minutes, until golden and springy. Cool completely, then slice into ladyfinger-sized strips. 2. Prepare the Coffee Syrup: Mix espresso, liqueur (if using), and sugar until dissolved. 3. Whip the Mascarpone Cream: Beat mascarpone, powdered sugar, and vanilla until smooth. In a separate bowl, whip cream to medium peaks, then fold into mascarpone. 4. Assemble the Tiramisu: Dip sponge strips briefly into coffee syrup (don’t oversoak) and layer in a 9x9-inch dish. Spread half the mascarpone cream over the cake. Repeat layers. Chill for at least 4 hours (or overnight). Dust with cocoa powder and chocolate shavings before serving. Conclusion: A Dessert That Crosses Boundaries This gluten-free tiramisu bridges the gap between dietary needs and indulgence, proving that restrictions don’t mean sacrificing flavor or tradition. The almond sponge adds a subtle nuttiness that complements the coffee and mascarpone beautifully, while the method stays true to the dessert’s layered elegance. For those with celiac disease or gluten sensitivity, it’s a chance to enjoy a classic Italian treat without compromise—and for everyone else, it’s simply a delicious twist worth savoring. Serve chilled with an extra espresso on the side for the full "pick me up" experience. Tip: For a dairy-free version, substitute mascarpone with coconut cream and use a plant-based whipped topping. The sponge cake remains naturally gluten-free and rich in flavor! -
Gluten-Free Zucchini Noodles with Sun-Dried Tomato Pesto & Toasted Almonds
Scott Adams posted an article in Italian
Celiac.com 05/09/2025 - Zucchini noodles, affectionately known as "zoodles," trace their roots to the inventive spirit of low-carb and gluten-free cooking. While traditional pasta has long been a staple of Italian cuisine, the modern shift toward vegetable-based alternatives has given rise to creative dishes like this one. Unlike classic pesto—which relies on basil and pine nuts—this recipe features a rich, tangy sun-dried tomato pesto for deeper flavor. The addition of toasted almonds adds a satisfying crunch, while fresh zucchini keeps the dish light yet satisfying. Perfect for warm summer evenings or a quick weeknight meal, this dish proves that gluten-free eating can be vibrant, nourishing, and full of bold flavors. Zucchini Noodles with Sun-Dried Tomato Pesto & Toasted Almonds Recipe Ingredients For the Zucchini Noodles: 4 medium zucchinis, spiralized into noodles 1 tbsp extra-virgin olive oil ½ tsp sea salt For the Sun-Dried Tomato Pesto: ½ cup sun-dried tomatoes (oil-packed, drained) ¼ cup toasted almonds 2 garlic cloves ¼ cup grated Pecorino Romano (or nutritional yeast for dairy-free) ½ cup fresh basil leaves ¼ cup extra-virgin olive oil 1 tbsp lemon juice ½ tsp red pepper flakes (optional) Salt & black pepper to taste Optional Add-Ins: Grilled shrimp or chicken Halved cherry tomatoes Fresh arugula Directions Prepare the Pesto: In a food processor, combine sun-dried tomatoes, toasted almonds, garlic, Pecorino Romano, basil, lemon juice, and red pepper flakes. Pulse until roughly chopped. With the processor running, slowly drizzle in olive oil until smooth. Season with salt and black pepper. Sauté the Zoodles: Heat olive oil in a large skillet over medium heat. Add zucchini noodles and salt, tossing gently for 2–3 minutes—just until softened but still slightly crisp. Avoid overcooking to prevent mushiness. Combine & Serve: Remove from heat and toss zoodles with pesto until evenly coated. Top with extra almonds, fresh basil, and optional protein or veggies. Serve immediately. Conclusion This Sun-Dried Tomato Pesto Zucchini Noodles dish reinvents the traditional zoodle experience with a richer, more complex flavor profile. The umami depth of sun-dried tomatoes pairs perfectly with the freshness of zucchini, while toasted almonds add a delightful contrast in texture. Whether you're gluten-free by necessity or simply seeking a lighter pasta alternative, this recipe delivers satisfaction without compromise. Enjoy it as a standalone meal or alongside grilled proteins for a wholesome, Italian-inspired feast. Buon appetito! -
Celiac.com 05/01/2025 - Polenta, a humble yet hearty dish, traces its origins to Northern Italy, where peasants once relied on stone-ground cornmeal as a staple food. Before corn arrived from the Americas, polenta was made from spelt or farro—grains that are now off-limits to gluten-free eaters. Today, creamy polenta remains a beloved comfort food, especially when paired with a deeply flavorful ragù. This version features a rich mushroom sauce, inspired by the foraged fungi of Italian woodlands, where wild porcini and chanterelles would have simmered slowly over open fires. The result is a dish that’s both rustic and refined—naturally gluten-free and deeply satisfying. Creamy Gluten-Free Polenta with Wild Mushroom Ragù Recipe: Ingredients For the Polenta: 1 cup fine yellow cornmeal (certified gluten-free) 4 cups vegetable or chicken broth (or water) 1 tsp sea salt 2 tbsp butter or olive oil ¼ cup grated Parmesan cheese (optional, omit for vegan) For the Mushroom Ragù: 2 tbsp olive oil 1 shallot, finely chopped 2 garlic cloves, minced 1 lb mixed mushrooms (cremini, shiitake, or wild), sliced 1 tsp fresh thyme leaves (or ½ tsp dried) ½ cup dry white wine (or vegetable broth) 1 cup tomato passata (or crushed tomatoes) 1 tbsp tamari (gluten-free soy sauce) Salt and black pepper to taste Fresh rosemary or thyme for garnish Instructions 1. Prepare the Polenta: In a medium pot, bring broth (or water) to a boil. Gradually whisk in cornmeal, stirring constantly to prevent lumps. Reduce heat to low and simmer for 20-25 minutes, stirring frequently, until thick and creamy. Stir in butter, Parmesan (if using), and salt. Cover and keep warm. 2. Make the Mushroom Ragù: Heat olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing until fragrant (about 2 minutes). Add mushrooms and thyme, cooking until they release their juices and brown slightly (8-10 minutes). Deglaze with white wine, scraping up any browned bits. Let simmer until reduced by half. Stir in tomato passata and tamari. Simmer for 10 minutes until thickened. Season with salt and pepper. 3. Serve: Spoon creamy polenta into bowls and top generously with mushroom ragù. Garnish with fresh herbs. A Dish That Nourishes Body and Soul Polenta with mushroom ragù is more than just a meal—it’s a celebration of simplicity and depth. The creamy cornmeal, a gluten-free gift from history, pairs perfectly with the earthy, wine-kissed mushrooms, creating a dish that feels both comforting and elegant. Whether served on a chilly evening or as the centerpiece of a rustic dinner, this recipe proves that gluten-free eating can be rich, flavorful, and deeply satisfying. Buon appetito! -
Golden-Crusted Gluten-Free Eggplant Parmesan with Herbed Cashew Crust
Scott Adams posted an article in Italian
Celiac.com 05/03/2025 - Eggplant Parmesan traces its roots to Southern Italy, where resourceful cooks transformed the humble aubergine into a celebration dish. Traditionally layered with wheat breadcrumbs, this recipe reinvents the classic with a nutty gluten-free crust that would make Neapolitan grandmothers nod in approval. The eggplant's journey from Middle Eastern gardens to Italian tables mirrors our own culinary adaptation - honoring tradition while embracing modern dietary needs. Unlike heavy fried versions, this baked interpretation lets the eggplant shine, with a crisp golden shell giving way to velvety flesh beneath blankets of melted cheese and vibrant tomato sauce. Golden-Crusted Gluten-Free Eggplant Parmesan with Herbed Cashew Crust Recipe: Ingredients: For the Eggplant: 2 large firm eggplants (about 2 lbs) 1 cup raw cashews ½ cup gluten-free rolled oats 3 tbsp nutritional yeast 1 tsp each dried oregano, basil, garlic powder ½ tsp sea salt 2 eggs (or flax eggs for vegan) Olive oil spray For Assembly: 3 cups homemade marinara (or quality jarred sauce) 8 oz fresh mozzarella, thinly sliced ½ cup grated Pecorino Romano 1 cup fresh basil leaves, torn 1 ball burrata (optional garnish) Directions: 1. Prepare the Crust: Pulse cashews and oats in a food processor until coarse meal forms. Add nutritional yeast, herbs, and salt; pulse to combine. Transfer to a shallow bowl. 2. Prep the Eggplant: Slice eggplants into ½-inch rounds. Salt generously and let sweat 30 minutes. Pat dry thoroughly. Whisk eggs in separate bowl. 3. Create the Crisp Coating: Dip each slice in egg, then press into nut mixture, coating both sides. Arrange on parchment-lined baking sheets. Lightly spray with oil. 4. First Bake: Roast at 400°F for 20 minutes until golden, flipping halfway. Reduce oven to 375°F. 5. Layer with Care: In a 9x13 baking dish, spread ½ cup sauce. Add eggplant in single layer, top with mozzarella slices, sprinkle Pecorino, and repeat layers. Finish with sauce and cheese. 6. Final Bake: Cover with foil and bake 25 minutes. Uncover and bake 15 minutes more until bubbly. Rest 10 minutes before serving. A Traditional Italian Dish That Bridges Past and Present This gluten-free eggplant parmesan carries the soul of Italian cucina povera while speaking to contemporary palates. The cashew-oat crust delivers satisfying crunch without masking the eggplant's creamy essence, while quality cheeses and bright basil keep flavors authentic. As you cut through the crisp exterior to reveal molten layers beneath, you'll understand why this peasant dish became royalty. Serve with a crisp salad for a meal that nourishes both body and heritage - proving gluten-free adaptations can honor tradition while creating new memories. -
Stuffed Bell Peppers with Italian Flavors: A Gluten-Free Delight
Scott Adams posted an article in Italian
Celiac.com 04/26/2025 - Stuffed bell peppers are a timeless dish that has graced dinner tables for generations. Originating from Mediterranean and Middle Eastern cuisines, this recipe has evolved over time to incorporate regional flavors and ingredients. In Italy, stuffed peppers became a popular way to use seasonal vegetables and leftover grains, often enhanced with aromatic herbs, rich cheeses, and savory meats. Today, we’re putting a gluten-free spin on this classic dish, using wholesome ingredients like ground turkey, Italian herbs, and Parmesan cheese to create a meal that’s both nutritious and bursting with flavor. Whether you’re cooking for a family dinner or meal prepping for the week, these Italian-inspired stuffed bell peppers are sure to impress. Gluten-Free Stuffed Bell Peppers with Italian Flavors Ingredients: 6 large bell peppers (any color) 1 pound ground turkey or beef 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option) 1 can (14.5 oz) diced tomatoes, drained 1 small onion, finely chopped 2 cloves garlic, minced 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon red pepper flakes (optional, for a bit of heat) ½ cup grated Parmesan cheese, plus extra for topping ¼ cup chopped fresh parsley 2 tablespoons olive oil Salt and pepper, to taste 1 cup marinara sauce (gluten-free certified) ½ cup shredded mozzarella cheese (optional, for topping) Instructions: Step 1: Prepare the Bell Peppers Preheat your oven to 375°F (190°C). Wash the bell peppers and cut off the tops. Remove the seeds and membranes from inside the peppers, creating a hollow cavity for the filling. Set aside. Step 2: Cook the Filling In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Add the ground turkey or beef to the skillet. Cook until browned, breaking it into small pieces with a spoon as it cooks. Stir in the diced tomatoes, cooked rice, oregano, basil, red pepper flakes (if using), and salt and pepper to taste. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from heat and stir in the Parmesan cheese and fresh parsley. Step 3: Stuff the Peppers Place the hollowed-out bell peppers in a baking dish. If they don’t stand upright, slice a small portion off the bottom to create a flat surface. Spoon the filling mixture into each pepper, packing it down gently to ensure they’re fully stuffed. Pour the marinara sauce around the base of the peppers in the baking dish. This will keep them moist and add extra flavor as they bake. If desired, sprinkle the tops of the stuffed peppers with shredded mozzarella cheese for a gooey, golden finish. Step 4: Bake the Peppers Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the peppers are tender and the cheese is melted and bubbly. Step 5: Serve and Enjoy Let the stuffed peppers cool for 5 minutes before serving. Garnish with additional fresh parsley or Parmesan cheese if desired. Serve with a side salad or crusty gluten-free bread for a complete meal. Tips for Success: Rice Alternatives: For a low-carb option, substitute cooked rice with cauliflower rice or quinoa. Vegetarian Version: Replace the ground meat with cooked lentils or a plant-based meat alternative. Make Ahead: Prepare the filling and stuff the peppers a day in advance. Store them in the refrigerator until ready to bake. Freezing: These stuffed peppers freeze well. Simply bake them as directed, let them cool completely, and store in an airtight container in the freezer for up to 3 months. Reheat in the oven when ready to enjoy. Conclusion These gluten-free stuffed bell peppers with Italian flavors are a celebration of fresh ingredients and bold tastes. By combining the sweetness of bell peppers with a savory, herb-infused filling, this dish offers a satisfying and wholesome meal that’s perfect for any occasion. Whether you’re following a gluten-free diet or simply looking for a delicious way to enjoy seasonal produce, this recipe is a winner. Serve it at your next family dinner, and watch as everyone reaches for seconds! Buon appetito! -
Celiac.com 04/22/2025 - Minestrone soup is a beloved staple of Italian cuisine, known for its versatility and comforting warmth. Originating in ancient Rome, this dish was traditionally made with whatever vegetables were in season, making it a practical and nourishing meal for families. Over time, minestrone evolved to include beans, pasta, and aromatic herbs, creating a rich and hearty soup that’s both filling and flavorful. Today, we’re putting a gluten-free twist on this classic recipe, using fresh vegetables, gluten-free pasta, and a savory tomato broth. Perfect for chilly evenings or meal prep, this gluten-free minestrone soup is a celebration of wholesome ingredients and timeless Italian flavors. Gluten-Free Minestrone Soup Ingredients: 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 2 medium carrots, peeled and diced 2 celery stalks, diced 1 medium zucchini, diced 1 cup green beans, trimmed and cut into 1-inch pieces 1 can (14.5 oz) diced tomatoes 4 cups vegetable or chicken broth (gluten-free certified) 1 can (15 oz) cannellini beans, drained and rinsed 1 can (15 oz) kidney beans, drained and rinsed 1 cup gluten-free small pasta (such as rice pasta or quinoa pasta) 1 teaspoon dried oregano 1 teaspoon dried basil 1 bay leaf Salt and pepper, to taste 2 cups fresh spinach or kale, chopped ¼ cup grated Parmesan cheese (optional, for serving) Fresh basil or parsley, chopped (for garnish) Instructions: Step 1: Sauté the Vegetables In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes). Stir in the carrots, celery, and zucchini. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften. Step 2: Build the Soup Base Add the green beans, diced tomatoes, and broth to the pot. Stir to combine. Stir in the cannellini beans, kidney beans, oregano, basil, bay leaf, salt, and pepper. Bring the soup to a gentle boil. Step 3: Add the Pasta Reduce the heat to medium-low and stir in the gluten-free pasta. Simmer for 8-10 minutes, or until the pasta is tender. Be careful not to overcook the pasta, as gluten-free varieties can become mushy. Step 4: Finish with Greens Stir in the fresh spinach or kale and cook for an additional 2-3 minutes, until the greens are wilted. Remove the bay leaf and taste the soup, adjusting the seasoning with salt and pepper if needed. Step 5: Serve and Enjoy Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil or parsley. Serve with a side of gluten-free bread or a crisp green salad for a complete meal. Tips for Success: Pasta Alternatives: If you prefer a grain-free option, substitute the gluten-free pasta with cooked rice or quinoa. Make It Heartier: Add diced potatoes or sweet potatoes for extra texture and flavor. Storage: This soup stores well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave. Customize: Feel free to add other seasonal vegetables like butternut squash, peas, or bell peppers. Conclusion This gluten-free minestrone soup is a testament to the beauty of simple, wholesome ingredients. Packed with vibrant vegetables, tender beans, and gluten-free pasta, it’s a nourishing meal that’s as satisfying as it is delicious. Whether you’re cooking for a crowd or preparing meals for the week, this soup is sure to become a favorite. Serve it with a sprinkle of Parmesan and a side of crusty gluten-free bread for a comforting taste of Italy. Mangia bene! -
Gluten-Free Risotto alla Milanese: A Taste of Italian Elegance
Scott Adams posted an article in Italian
Celiac.com 04/19/2025 - Risotto alla Milanese is a dish steeped in history and tradition, originating in the vibrant city of Milan, Italy. Legend has it that this golden-hued risotto was created in the 16th century when a glassmaker’s apprentice added saffron to a rice dish as a playful joke during a wedding feast. The result was so stunning and delicious that it became an instant classic. Known for its rich, creamy texture and luxurious flavor, Risotto alla Milanese is a testament to the beauty of simple, high-quality ingredients. For those with celiac disease or gluten sensitivity, this dish is naturally gluten-free, making it a safe and indulgent option. The key to its velvety texture lies in the slow cooking process, which coaxes the starch from Arborio rice to create a luscious, comforting meal. This gluten-free version stays true to the traditional recipe while ensuring it’s accessible to everyone. Gluten-Free Risotto alla Milanese Recipe Ingredients Arborio Rice: 1 ½ cups (a short-grain rice perfect for risotto). Chicken or Vegetable Broth: 4 cups (ensure it’s gluten-free). Saffron Threads: ½ teaspoon (for that signature golden color and flavor). Yellow Onion: 1 small, finely chopped. Butter: 4 tablespoons (divided, for richness). Dry White Wine: ½ cup (optional, but adds depth of flavor). Parmesan Cheese: ½ cup, freshly grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional Garnish: Fresh parsley or additional Parmesan cheese. Instructions Step 1: Prepare the Saffron Infusion In a small bowl, steep the saffron threads in 2 tablespoons of warm broth for 10-15 minutes. This helps release the saffron’s vibrant color and aroma. Step 2: Sauté the Onion In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Step 3: Toast the Rice Add the Arborio rice to the skillet and stir to coat it in the butter. Toast the rice for 2-3 minutes until it becomes slightly translucent around the edges. Step 4: Deglaze with Wine (Optional) Pour in the white wine and stir until it is mostly absorbed by the rice. Step 5: Cook the Risotto Begin adding the warm broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more. After about 15 minutes, stir in the saffron infusion. Continue adding broth and stirring until the rice is tender but still slightly firm to the bite (al dente). This process should take about 18-20 minutes total. Step 6: Finish the Risotto Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter and the grated Parmesan cheese. Season with salt and pepper to taste. Step 7: Serve and Garnish Spoon the risotto into serving bowls. Garnish with additional Parmesan cheese or fresh parsley, if desired. Serve immediately and enjoy! Tips for Success Use Warm Broth: Adding warm broth helps maintain an even cooking temperature, ensuring the rice cooks evenly. Stir Constantly: Stirring releases the starch from the rice, creating the creamy texture risotto is known for. Quality Ingredients: Use high-quality saffron and Parmesan cheese for the best flavor. Customize: Add cooked shrimp, mushrooms, or peas for a twist on the classic recipe. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Naturally Gluten-Free Risotto alla Milanese is inherently gluten-free, making it a safe and satisfying option for those with celiac disease or gluten sensitivity. 2. Rich and Comforting The creamy texture and luxurious flavor of this dish make it a comforting meal that feels indulgent without compromising dietary needs. 3. Versatile and Elegant This risotto is perfect for both casual dinners and special occasions, showcasing the elegance of Italian cuisine. Conclusion Gluten-Free Risotto alla Milanese is a celebration of Italian culinary artistry, offering a dish that is as beautiful as it is delicious. With its golden hue, creamy texture, and rich flavor, it’s a testament to the power of simple, high-quality ingredients. For those with celiac disease or gluten sensitivity, this recipe provides a safe and satisfying way to enjoy a classic Italian favorite. By embracing gluten-free cooking, we can continue to explore and savor the world’s culinary traditions without compromise. This Risotto alla Milanese is a reminder that gluten-free meals can be both nourishing and luxurious, bringing joy to every bite. Buon appetito! -
Gluten-Free Margherita Pizza: A Classic Italian Dish Reimagined
Scott Adams posted an article in Italian
Celiac.com 04/18/2025 - The Margherita pizza is a timeless Italian classic, celebrated for its simplicity and vibrant flavors. Originating in Naples in 1889, this pizza was created to honor Queen Margherita of Savoy. Its colors—red tomatoes, white mozzarella, and green basil—represent the Italian flag, making it a symbol of national pride. Traditionally made with wheat-based dough, the Margherita pizza has been reimagined for those with celiac disease or gluten sensitivity. This gluten-free version uses a crispy almond flour crust, ensuring everyone can enjoy this iconic dish without compromise. This recipe stays true to the essence of the Margherita pizza while offering a safe and delicious alternative for gluten-free diets. With a homemade crust, fresh toppings, and a touch of Italian flair, this pizza is perfect for family dinners, gatherings, or a cozy night in. Gluten-Free Margherita Pizza Recipe Ingredients For the Crust: Almond Flour: 2 cups (fine, blanched almond flour for the best texture). Tapioca Flour: ¼ cup (to add elasticity). Baking Powder: 1 teaspoon. Salt: ½ teaspoon. Eggs: 2 large eggs (to bind the dough). Olive Oil: 2 tablespoons (for moisture and flavor). Water: 1-2 tablespoons (as needed to adjust dough consistency). For the Toppings: Tomato Sauce: ½ cup (use a simple marinara or homemade sauce). Fresh Mozzarella: 8 ounces, sliced (or shredded mozzarella for convenience). Fresh Basil Leaves: ½ cup, torn or whole. Extra Virgin Olive Oil: 1 tablespoon (for drizzling). Salt and Pepper: To taste. Instructions Step 1: Prepare the Gluten-Free Crust Preheat your oven to 400°F (200°C) and line a pizza pan or baking sheet with parchment paper. In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt. Add the eggs and olive oil to the dry ingredients. Mix until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it comes together. Place the dough on the prepared pan and use your hands or a rolling pin to shape it into a 12-inch circle or rectangle, about 1/4-inch thick. For a crispier crust, make it slightly thinner. Prick the dough with a fork to prevent air bubbles and pre-bake for 10 minutes. Step 2: Add the Toppings Remove the pre-baked crust from the oven and spread the tomato sauce evenly over the surface. Arrange the fresh mozzarella slices on top of the sauce. Sprinkle with salt and pepper to taste. Step 3: Bake the Pizza Return the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for 2-3 minutes. Step 4: Garnish and Serve Scatter fresh basil leaves over the hot pizza. Drizzle with extra virgin olive oil for added flavor. Slice and serve immediately while warm. Tips for Success Crust Variations: If you prefer a different flour blend, you can substitute the almond flour with a gluten-free all-purpose flour mix. Just ensure it contains xanthan gum or another binding agent. Sauce Options: For a richer flavor, use a homemade tomato sauce with garlic, oregano, and a pinch of red pepper flakes. Cheese Choices: While fresh mozzarella is traditional, you can experiment with other cheeses like burrata or dairy-free alternatives for a vegan version. Crispy Crust: For an extra crispy crust, bake the pizza directly on a preheated pizza stone or baking steel. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious This gluten-free Margherita pizza uses almond flour, a naturally gluten-free ingredient, to create a crust that’s both flavorful and safe for those with celiac disease or gluten sensitivity. 2. Nutrient-Rich Almond flour adds protein and healthy fats to the crust, making this pizza more nutritious than traditional versions. 3. Customizable The recipe is highly adaptable, allowing you to add your favorite toppings or adjust the sauce and cheese to suit your preferences. Conclusion This Gluten-Free Margherita Pizza is a celebration of Italian tradition, reimagined for modern dietary needs. With its crispy almond flour crust, fresh mozzarella, and aromatic basil, it captures the essence of the original while offering a safe and satisfying option for gluten-free eaters. Whether you’re hosting a pizza night or simply craving a taste of Italy, this recipe proves that gluten-free cooking can be both easy and delicious. By embracing gluten-free alternatives, we can enjoy the foods we love without compromise. This Margherita pizza is a testament to the creativity and adaptability of gluten-free cuisine, bringing people together one slice at a time. Buon appetito! -
Celiac.com 04/16/2025 - For those with celiac disease or gluten sensitivity, enjoying Italian cuisine can often feel like a challenge due to the prevalence of wheat-based pasta and other gluten-containing ingredients. However, gluten-free pasta has revolutionized the way people with dietary restrictions can savor classic Italian dishes. One such dish is Gluten-Free Pasta Primavera, a vibrant and flavorful meal that combines fresh seasonal vegetables with gluten-free pasta. This article explores how to make this delicious dish, its nutritional benefits, and what it means for individuals avoiding gluten. What is Pasta Primavera? Pasta Primavera is a classic Italian-American dish that celebrates the freshness of spring and summer vegetables. The name "Primavera" means "spring" in Italian, and the dish typically features a medley of colorful vegetables tossed with pasta and a light sauce. Traditionally, it’s made with wheat-based pasta, but by using gluten-free pasta, this dish becomes accessible to those with celiac disease or gluten sensitivity. Why Gluten-Free Pasta Primavera is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious Alternative Gluten-free pasta, made from ingredients like rice, corn, quinoa, or legumes, provides a safe and tasty alternative to traditional wheat pasta. It allows individuals with celiac disease or gluten sensitivity to enjoy a beloved Italian dish without worrying about adverse health effects. 2. Nutrient-Rich Ingredients Pasta Primavera is packed with fresh vegetables, which are naturally gluten-free and rich in vitamins, minerals, and antioxidants. This makes the dish not only safe but also highly nutritious. 3. Customizable and Versatile The recipe is highly adaptable, allowing you to use whatever seasonal vegetables you have on hand. This flexibility ensures that the dish can be enjoyed year-round and tailored to individual tastes. Gluten-Free Pasta Primavera Recipe: Ingredients Gluten-Free Pasta: 12 ounces (choose from rice, corn, quinoa, or chickpea pasta). Seasonal Vegetables: 2 cups (zucchini, bell peppers, cherry tomatoes, broccoli, asparagus, or spinach). Olive Oil: 3 tablespoons. Garlic: 3 cloves, minced. Fresh Herbs: ¼ cup (basil, parsley, or oregano). Parmesan Cheese: ½ cup, grated (ensure it’s gluten-free). Salt and Pepper: To taste. Optional: Red pepper flakes for a spicy kick. Instructions Step 1: Cook the Gluten-Free Pasta Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions. Be careful not to overcook, as gluten-free pasta can become mushy. Drain the pasta and set aside, reserving a small amount of pasta water to help with the sauce. Step 2: Prepare the Vegetables Wash and chop the vegetables into bite-sized pieces. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the vegetables to the skillet and cook until tender-crisp, about 5-7 minutes. Season with salt and pepper. Step 3: Combine Pasta and Vegetables Add the cooked pasta to the skillet with the vegetables. Drizzle with the remaining olive oil and toss to combine. If the mixture seems dry, add a splash of the reserved pasta water. Stir in the fresh herbs and optional red pepper flakes. Step 4: Serve and Garnish Divide the pasta into serving bowls. Top with grated Parmesan cheese and additional fresh herbs for garnish. Serve immediately and enjoy! Nutritional Benefits of Gluten-Free Pasta Primavera 1. Rich in Vitamins and Minerals The variety of vegetables in this dish provides essential nutrients like vitamin C, vitamin A, potassium, and folate. These nutrients support immune function, eye health, and overall well-being. 2. High in Fiber Gluten-free pasta made from whole grains or legumes, combined with fiber-rich vegetables, promotes healthy digestion and helps maintain stable blood sugar levels. 3. Low in Saturated Fat The light olive oil-based sauce keeps the dish low in saturated fat, making it a heart-healthy option. 4. Gluten-Free and Safe By using certified gluten-free ingredients, this dish eliminates the risk of gluten exposure, making it safe for individuals with celiac disease or gluten sensitivity. Tips for Avoiding Cross-Contamination 1. Use Certified Gluten-Free Ingredients Ensure that all ingredients, including pasta, Parmesan cheese, and any packaged items, are certified gluten-free. 2. Clean Cooking Surfaces and Utensils Thoroughly clean all cooking surfaces, pots, and utensils to avoid cross-contamination with gluten-containing foods. 3. Check Labels Carefully Some sauces, seasonings, or pre-packaged vegetables may contain hidden gluten. Always read labels to confirm they are safe. Conclusion Gluten-Free Pasta Primavera is a celebration of fresh ingredients, bold flavors, and the joy of Italian cooking. For individuals with celiac disease or gluten sensitivity, this dish offers a safe and delicious way to enjoy a classic favorite. By using gluten-free pasta and seasonal vegetables, you can create a meal that is not only nutritious but also inclusive and satisfying. Whether you’re cooking for yourself or sharing with loved ones, Gluten-Free Pasta Primavera is a reminder that a gluten-free lifestyle doesn’t mean sacrificing flavor or tradition. With a little creativity and attention to detail, you can enjoy the best of Italian cuisine while staying true to your dietary needs. Buon appetito! -
Celiac.com 03/26/2025 - Miso soup has been a cornerstone of Japanese cuisine for centuries, traditionally served as a comforting side dish in homes and restaurants alike. Its origins date back to the Heian period (794–1185), when fermented soybean paste (miso) became a staple ingredient in Japanese cooking. Over time, the soup evolved into a versatile dish enjoyed at any time of day, praised for its warm, umami-rich flavors and health benefits. Traditionally, miso soup is made with dashi—a broth that often contains bonito flakes (a fish product) and seaweed. However, this gluten-free version swaps conventional dashi for a plant-based, gluten-free alternative to accommodate dietary needs without sacrificing authenticity. This recipe blends the delicate flavors of gluten-free miso paste, tender tofu, nutrient-packed seaweed, and the bright crunch of fresh green onions. It's an easy-to-make dish that brings traditional Japanese flavors to your kitchen while ensuring it's safe and satisfying for those avoiding gluten. Whether you’re a seasoned miso soup lover or trying it for the first time, this recipe is a wholesome way to savor its history and flavor. Gluten-Free Miso Soup Recipe Ingredients: 4 cups water 2 teaspoons gluten-free vegetable bouillon powder (or gluten-free dashi alternative) 3 tablespoons gluten-free miso paste (white or yellow miso) ½ cup silken or firm tofu, diced into small cubes 1 sheet of nori seaweed, cut into small squares or thin strips 2 tablespoons sliced green onions Optional: ½ teaspoon sesame oil for added flavor Instructions: Prepare the Base Broth In a medium saucepan, bring the water to a gentle boil. Stir in the gluten-free vegetable bouillon powder or dashi alternative until fully dissolved. Reduce the heat to low to keep the broth warm but not boiling. Incorporate the Miso Paste In a small bowl, scoop out a ladleful of the warm broth. Add the miso paste to the bowl and whisk until smooth. This step ensures the miso paste integrates evenly without clumping. Pour the miso mixture back into the pot and stir gently. Do not allow the soup to boil, as high heat can destroy the probiotics in miso. Add the Tofu and Seaweed Gently stir in the tofu cubes and seaweed pieces. Allow the soup to simmer on low heat for 3–5 minutes, letting the flavors meld together and the seaweed soften. Finish with Green Onions Just before serving, sprinkle the sliced green onions into the soup. For an optional nutty depth, add a drizzle of sesame oil. Serve and Enjoy Ladle the soup into bowls and serve warm. Pair it with gluten-free sushi rolls, a simple salad, or enjoy it as a light starter or snack on its own. Tips and Variations Protein Boost: Add cooked shrimp or chicken for extra protein (ensure these are gluten-free). Vegetable Twist: Toss in thinly sliced mushrooms, baby spinach, or shredded carrots for added nutrients. Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, avoiding boiling. Enjoy this gluten-free miso soup as a warm, nourishing dish that’s easy to prepare yet rich in history and flavor. -
Celiac.com 03/18/2025 - Sushi, originating from Japan, is a culinary art that has captivated food lovers worldwide. Traditionally, sushi consists of vinegared rice paired with fresh fish, vegetables, or other ingredients, all meticulously crafted into bite-sized perfection. The history of sushi dates back to ancient times, where it began as a method of preserving fish through fermentation. Over the centuries, this humble preservation technique evolved into the refined delicacy we know today. For those following a gluten-free diet, enjoying sushi may seem daunting due to hidden gluten in soy sauce or marinades. However, with a few simple modifications, you can create sushi rolls that honor tradition while accommodating dietary needs. These gluten-free sushi rolls capture the essence of authentic sushi, offering a perfect balance of flavors and textures. Using gluten-free soy sauce and carefully selected ingredients, this recipe ensures a safe and enjoyable experience for those with gluten sensitivities. Whether you're a sushi enthusiast or a first-timer, this recipe invites you to explore the art of sushi-making in your own kitchen. Gluten-Free Sushi Rolls Recipe Ingredients For the Sushi Rice: 2 cups sushi rice 2 ½ cups water 3 tablespoons rice vinegar 2 tablespoons sugar 1 teaspoon salt For the Fillings: Fresh fish, such as tuna or salmon (sashimi-grade, thinly sliced) Fresh vegetables, such as cucumber, avocado, or julienned carrots Cooked shrimp or crab (optional) For Assembly: 6-8 sheets of gluten-free nori (seaweed) Gluten-free soy sauce or tamari, for serving Pickled ginger (check for gluten-free labeling) Wasabi (optional, ensure gluten-free) Instructions 1. Prepare the Sushi Rice Rinse the sushi rice in cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker or pot. Cook until tender. If using a pot, bring the water to a boil, reduce the heat, cover, and simmer for 15 minutes. Allow the rice to rest for 10 minutes. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat, stirring until dissolved. Do not boil. Transfer the cooked rice to a large bowl, gently folding in the vinegar mixture with a wooden spoon. Let the rice cool to room temperature, covering it with a damp towel to prevent drying. 2. Prepare the Fillings Slice the fresh fish into thin strips. Ensure all vegetables are julienned or sliced into manageable pieces for rolling. Arrange your ingredients, ensuring they’re within easy reach for assembly. 3. Assemble the Sushi Rolls Place a sheet of nori on a bamboo sushi mat or clean, flat surface, shiny side down. Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice over the nori, leaving about 1 inch of space at the top edge. Arrange your chosen fillings horizontally across the center of the rice. Using the bamboo mat, carefully roll the nori tightly around the fillings, starting from the bottom edge. Press gently but firmly to seal the roll. Repeat with the remaining ingredients. 4. Slice and Serve Use a sharp knife dipped in water to cut the rolls into bite-sized pieces. Wipe the knife clean between cuts for a neat finish. Serve with gluten-free soy sauce, pickled ginger, and wasabi on the side. Tips for Perfect Gluten-Free Sushi Rolls Ensure all ingredients, including soy sauce and pickled ginger, are labeled gluten-free to avoid contamination. For a vegan option, omit fish and seafood and load your rolls with fresh vegetables like bell peppers, spinach, and asparagus. Experiment with different fillings and dipping sauces to customize your rolls to your taste. These gluten-free sushi rolls bring the joys of sushi-making to your table, blending traditional techniques with dietary inclusivity. Perfect for gatherings or solo indulgence, they’re a delicious way to explore Japanese cuisine while ensuring everyone can partake in the experience. -
Celiac.com 03/11/2025 - Mochi is a beloved traditional Japanese treat with a history stretching back over a thousand years. Originally prepared for ceremonial purposes, mochi has since become a year-round favorite and a staple of Japanese cuisine. Its chewy, satisfying texture, derived from glutinous rice flour, has captivated people worldwide. The addition of matcha, a finely ground green tea powder, elevates the flavor with its earthy, slightly bitter notes and vibrant green color. Matcha, with its origins in Japanese tea ceremonies, pairs wonderfully with the subtly sweet and sticky nature of mochi. This gluten-free recipe for matcha mochi is perfect for those seeking a simple yet indulgent treat. With a short list of ingredients and a quick preparation process, you can create a dessert that is as delightful to look at as it is to eat. Enjoy it on its own, paired with tea, or as a base for more elaborate creations. Ingredients 1 cup glutinous rice flour (also known as sweet rice flour) ¾ cup water ¼ cup granulated sugar 1 tablespoon matcha powder (adjust to taste) ¼ cup cornstarch or potato starch (for dusting) Instructions 1. Prepare the Steamer Fill a steamer with water and bring it to a boil. Place a heatproof dish or bowl that fits inside the steamer and lightly grease it with neutral oil to prevent sticking. 2. Mix the Ingredients In a mixing bowl, whisk together the glutinous rice flour, matcha powder, and sugar until evenly combined. Slowly add the water while stirring continuously to form a smooth, lump-free batter. 3. Steam the Mochi Pour the batter into the prepared dish and place it in the steamer. Cover the steamer with a lid wrapped in a clean kitchen towel to prevent condensation from dripping onto the mochi. Steam for 12–15 minutes, or until the mixture is thick and translucent. 4. Knead the Mochi Carefully transfer the steamed mochi onto a surface dusted with cornstarch or potato starch. Be cautious—it will be hot! Dust your hands with starch to prevent sticking and knead the mochi for a minute or two to achieve a smooth consistency. 5. Shape the Mochi Divide the mochi into small portions, rolling each into a ball or shaping it into disks, depending on your preference. Dust lightly with starch to keep the pieces from sticking together. Serving Suggestions Enjoy your matcha mochi fresh, as its texture is best on the day it’s made. Pair it with a cup of green tea or coffee for a delightful contrast in flavors. If you want to add a twist, fill the mochi with red bean paste, nut butter, or chocolate for a surprise center. This gluten-free matcha mochi is a simple way to enjoy a classic Japanese treat while embracing modern dietary needs. Its combination of chewy texture and vibrant matcha flavor makes it a snack to remember. -
Gluten-Free Tamago Sushi: A Sweet and Savory Delight
Scott Adams posted an article in Chinese & Asian
Celiac.com 03/04/2025 - Tamago sushi, or “egg sushi,” is a beloved staple in Japanese cuisine, often enjoyed as a satisfying finish to a sushi meal. Its name, “tamago,” simply means egg, and it refers to a sweet, layered omelet that is both tender and slightly caramelized. Traditionally served atop vinegared sushi rice and secured with a thin strip of nori (seaweed), tamago sushi offers a unique combination of sweetness, umami, and fluffy texture. Historically, tamago has been a test of skill for sushi chefs, as achieving the perfect balance of flavors and consistency requires precision and practice. For gluten-free diners, adapting tamago sushi involves careful attention to ingredients, particularly in the soy sauce used in the glaze. By substituting gluten-free soy sauce or tamari, this recipe ensures the dish remains true to its authentic flavors while being accessible to everyone. Whether you’re recreating a sushi bar experience at home or simply looking for a unique way to enjoy eggs, this gluten-free tamago sushi recipe is a must-try. Gluten-Free Tamago Sushi Recipe Ingredients (Makes 8-10 pieces): For the Tamago (Sweet Omelet): 4 large eggs 1 tablespoon gluten-free tamari or soy sauce 1 tablespoon mirin (sweet rice wine) 1 tablespoon sugar 1/4 teaspoon salt For the Sushi Rice: 2 cups cooked sushi rice 2 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt Additional Ingredients: 1 sheet nori (seaweed), cut into thin strips Gluten-free soy sauce or tamari for brushing Instructions: Prepare the Sushi Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. While the rice is still warm, gently fold the vinegar mixture into the rice with a spatula. Cover with a damp cloth and set aside to cool. Make the Tamago: In a medium bowl, whisk eggs with tamari, mirin, sugar, and salt until well combined. Heat a rectangular tamagoyaki pan or a small nonstick skillet over medium-low heat. Lightly oil the pan. Pour a thin layer of egg mixture into the pan and let it set partially. Roll the set egg to one side using a spatula or chopsticks. Add another thin layer of egg mixture to the pan, lifting the rolled egg to allow the liquid to flow underneath. Once set, roll the egg again, incorporating the new layer. Repeat the process until all the egg mixture is used, forming a thick, layered omelet. Transfer to a cutting board and let cool before slicing into even rectangular pieces. Assemble the Tamago Sushi: Wet your hands with water and shape small portions of sushi rice into compact rectangles. Place a slice of tamago on top of each rice rectangle. Secure the tamago to the rice by wrapping a strip of nori around the middle. Brush with Soy Sauce: Lightly brush the tamago with gluten-free soy sauce or tamari for added flavor and shine. Serve and Enjoy: Arrange the tamago sushi on a platter and serve with pickled ginger, wasabi, and gluten-free soy sauce for dipping. Tips for Success: Use a Tamagoyaki Pan: A rectangular pan makes it easier to achieve the classic layered shape, but a small round skillet works too. Egg Texture: Cook the egg on low heat to prevent browning and keep the texture tender. Nori Adhesion: Slightly dampen the ends of the nori strips to help them stick when wrapping. This gluten-free tamago sushi recipe brings the joy of Japanese cuisine to your table with a sweet and savory twist. It’s perfect as a main feature in a gluten-free sushi night or as a standalone snack. Celebrate the art of sushi with this flavorful and allergy-friendly dish! -
Gluten-Free Ramen: A Comforting Bowl of Japanese Tradition
Scott Adams posted an article in Chinese & Asian
Celiac.com 02/18/2025 - Ramen is more than just a meal in Japan; it’s a beloved comfort food that carries a rich history. Originating from Chinese immigrants in Japan during the early 20th century, ramen has evolved into its own iconic dish, with various regional styles and unique flavors. Traditionally, ramen is made with wheat noodles, but for those with gluten sensitivities, there's no need to miss out on this warm, flavorful dish. Gluten-free ramen provides the same hearty experience, with a delicious homemade broth and toppings that can be easily customized. This gluten-free ramen recipe swaps traditional wheat noodles for gluten-free ramen noodles, while still preserving the deep, savory umami flavors in the broth. The broth, made with a rich combination of miso, soy, and ginger, provides a perfect base for tender chicken, mushrooms, and a soft-boiled egg. It’s a satisfying, nourishing dish that you can enjoy any time you need a comforting meal. Gluten-Free Ramen Recipe Ingredients: For the Broth: 4 cups chicken broth (make sure it's gluten-free) 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon miso paste (check for gluten-free labeling) 1 teaspoon rice vinegar 1-inch piece of fresh ginger, sliced 2 garlic cloves, smashed 1 tablespoon sesame oil For the Noodles: 2 servings gluten-free ramen noodles (or other gluten-free noodles of your choice) For the Toppings: 1 boneless, skinless chicken breast or thigh, cooked and sliced 2 boiled eggs (soft or hard, depending on your preference) ½ cup sliced mushrooms (shiitake, button, or a mix) 2 green onions, sliced A handful of spinach or Bok choy (optional) 1 tablespoon sesame seeds (optional) Nori strips (optional) Instructions: Prepare the Broth: In a medium pot, heat the sesame oil over medium heat. Add the sliced ginger and smashed garlic, sautéing for about 2 minutes until fragrant. Pour in the chicken broth, gluten-free soy sauce or tamari, and miso paste. Stir well to combine, and bring the broth to a simmer. Let it cook for about 15 minutes to allow the flavors to meld together. If you want a smoother broth, you can strain out the ginger and garlic pieces before serving. Cook the Noodles: While the broth simmers, cook the gluten-free ramen noodles according to the package instructions. Be sure to stir occasionally to prevent sticking, as gluten-free noodles can sometimes clump together more easily. Once cooked, drain and set aside. Prepare the Toppings: While the noodles and broth are cooking, slice the cooked chicken breast or thigh into thin pieces. If you haven’t already, boil the eggs to your liking—soft-boiled eggs with a runny yolk are a classic topping for ramen. Slice the mushrooms and sauté them in a small pan with a bit of oil for about 5 minutes, until tender. Assemble the Ramen: To serve, divide the cooked noodles into bowls. Ladle the hot broth over the noodles, making sure to cover them well. Arrange the sliced chicken, boiled egg halves, sautéed mushrooms, and spinach or Bok choy on top of the noodles. You can also add a few sesame seeds or a strip of nori for extra flavor and presentation. Serve and Enjoy: Garnish with green onions, and if you like, add a drizzle of extra gluten-free soy sauce. Serve hot and enjoy the comforting flavors of this homemade gluten-free ramen! Serving Suggestions: This gluten-free ramen makes a wonderful meal on its own, but you can also serve it with a side of edamame or a light salad for extra vegetables. For those who prefer a richer flavor, a dollop of chili paste or a dash of sriracha can bring some heat to the bowl. With its deep umami broth, hearty toppings, and gluten-free noodles, this ramen is a satisfying dish that brings the taste of Japan right to your kitchen. -
Celiac.com 02/22/2025 - Gumbo is a hallmark of Louisiana cuisine, blending French, African, and Spanish culinary influences into a dish that embodies cultural fusion. Traditionally, gumbo is a hearty stew featuring a dark roux, a medley of proteins like sausage, chicken, or seafood, and the "holy trinity" of Creole cooking—onion, celery, and bell pepper. However, for those who need to avoid gluten, traditional roux made with wheat flour poses a challenge. This gluten-free version preserves the depth of flavor and rich texture of the original dish while substituting gluten-free ingredients for an inclusive twist on a Southern classic. Crafting gumbo from scratch can feel like a celebration, especially when shared with family and friends. Its roots trace back to the 18th century, where it became a staple dish due to its ability to stretch ingredients to feed a crowd. With this gluten-free adaptation, everyone can partake in the joy and tradition of gumbo without compromising dietary needs. Gluten-Free Gumbo Recipe Ingredients For the Roux: ½ cup gluten-free all-purpose flour ½ cup avocado oil or vegetable oil For the Gumbo: 1 pound smoked gluten-free sausage (e.g., Andouille or kielbasa), sliced 1 pound boneless, skinless chicken thighs, cubed 1 medium onion, diced 1 green bell pepper, diced 2 celery stalks, diced 3 garlic cloves, minced 6 cups gluten-free chicken broth 1 (14-ounce) can diced tomatoes (optional) 1 cup frozen okra, sliced 2 teaspoons Cajun seasoning (ensure it is gluten-free) 1 teaspoon smoked paprika ½ teaspoon dried thyme ½ teaspoon ground black pepper 1 bay leaf 1 pound raw shrimp, peeled and deveined 2 green onions, thinly sliced 1 tablespoon fresh parsley, chopped For Serving: Cooked white or brown rice Instructions Step 1: Make the Gluten-Free Roux Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in the gluten-free flour, ensuring there are no lumps. Continue stirring constantly, cooking the roux until it becomes a deep caramel or milk chocolate color. This can take 10–15 minutes—do not rush this step as it builds the flavor foundation of your gumbo. Step 2: Sauté the Aromatics Add the diced onion, bell pepper, celery, and garlic to the roux. Stir well, allowing the vegetables to soften and absorb the rich flavors of the roux (about 5 minutes). Step 3: Add Protein and Spices Stir in the sausage and chicken, cooking until the chicken begins to brown. Sprinkle in the Cajun seasoning, smoked paprika, thyme, and black pepper, ensuring the proteins and vegetables are evenly coated. Step 4: Build the Broth Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced tomatoes (if using), okra, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30–40 minutes, stirring occasionally. Step 5: Add Shrimp and Finish In the last 5–7 minutes of cooking, add the shrimp to the pot. Stir until the shrimp turn pink and are fully cooked. Remove the bay leaf and taste the gumbo, adjusting seasoning as needed. Step 6: Serve Ladle the gumbo over cooked rice in bowls. Garnish with green onions and parsley for a fresh finish. Why This Recipe is Great for Celiacs This gluten-free gumbo delivers the full-bodied flavors of the original dish without sacrificing texture or authenticity. The gluten-free roux ensures that those with celiac disease or gluten sensitivity can enjoy this beloved Southern comfort food. The recipe is versatile, allowing substitutions based on dietary preferences or ingredient availability, making it accessible for a wide range of palates. Whether you're a gumbo enthusiast or trying it for the first time, this recipe captures the spirit of Louisiana's rich culinary heritage in a way everyone can savor. -
Celiac.com 02/15/2025 - Paella, a traditional Spanish dish that originated in the Valencia region, is one of Spain's most iconic culinary creations. Its roots date back to the 15th and 16th centuries, when farmers and laborers would cook rice with whatever ingredients they had on hand, including vegetables, beans, and occasionally meat or seafood. Traditionally prepared in a wide, shallow pan called a "paellera," paella has evolved into many variations, often featuring seafood, chicken, or rabbit as the star protein. Despite its historical and regional specificity, paella has become a beloved dish worldwide, celebrated for its vibrant flavors and versatility. For those with celiac disease or gluten sensitivity, enjoying a flavorful paella requires careful attention to the ingredients, as some versions may include broths or spices that contain hidden gluten. This gluten-free recipe ensures that you can savor the authentic taste of paella without compromising your dietary needs. Packed with fresh vegetables, tender proteins, and fragrant saffron-infused rice, this dish is a true celebration of Spanish cuisine. Gluten-Free Spanish Paella Recipe Servings: 4-6 Preparation Time: 20 minutes Cooking Time: 40 minutes Ingredients For the Base: 2 tablespoons olive oil 1 medium onion, finely chopped 4 garlic cloves, minced 1 red bell pepper, diced 1 green bell pepper, diced 1 medium tomato, grated (or 1/2 cup crushed tomatoes) 1 teaspoon smoked paprika ½ teaspoon sweet paprika ½ teaspoon ground turmeric (optional, for color enhancement) For the Rice: 1 ½ cups short-grain rice (like Bomba or Arborio) 3 cups gluten-free chicken or vegetable broth (check for gluten-free certification) ¼ teaspoon saffron threads, soaked in 2 tablespoons warm water Salt and pepper to taste For the Proteins and Add-ins: 1 cup cooked and peeled shrimp 1 cup mussels or clams, cleaned (optional) 1 cup diced chicken thighs or breast ½ cup frozen peas ½ cup chopped green beans ½ lemon, sliced into wedges for serving Instructions Prepare the Base: Heat the olive oil in a large paella pan or a wide, shallow skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant. Stir in the red and green bell peppers and cook until softened. Add the grated tomato, smoked paprika, sweet paprika, and turmeric, stirring to combine. Cook for 5 minutes until the mixture thickens slightly and the flavors meld. Toast the Rice: Add the rice to the pan, stirring to coat it in the flavorful base. Cook for 2-3 minutes, allowing the rice to absorb the spices and develop a slight toast. Add the Broth and Saffron: Pour in the gluten-free chicken or vegetable broth and the saffron-infused water. Stir to distribute the saffron evenly. Season with salt and pepper. Spread the rice mixture evenly across the pan, ensuring it is in a single, even layer. Cook the Rice: Bring the broth to a boil, then reduce the heat to low. Allow the rice to simmer gently without stirring for 15 minutes. Add the green beans and peas during the last 5 minutes of cooking. Add the Proteins: Gently place the shrimp, mussels or clams, and chicken on top of the partially cooked rice. Cover the pan with foil or a lid and cook for an additional 10 minutes, or until the seafood is cooked, the chicken is tender, and the rice has absorbed the liquid. Create the Socarrat: Increase the heat to medium-high for 1-2 minutes to create the "socarrat," the crispy, caramelized layer of rice at the bottom of the pan. Be careful not to burn it. Serve and Garnish: Remove the pan from the heat and let it rest for 5 minutes. Garnish with lemon wedges and additional parsley if desired. Serve directly from the pan for a traditional presentation. Tips for Success: Use gluten-free certified broth and ensure all spices and proteins are free from gluten contamination. Do not stir the rice once the liquid is added; this helps achieve the perfect texture and the signature socarrat. Customize the proteins and vegetables to your taste or dietary preferences. This gluten-free paella recipe demonstrates that even a dish steeped in tradition can be adapted for dietary needs without losing its authentic charm. By carefully selecting gluten-free ingredients, those with celiac disease or gluten sensitivity can enjoy a flavorful, hearty meal that connects them to the rich culinary heritage of Spain. It serves as a reminder that delicious, gluten-free versions of iconic dishes are well within reach. -
Your Guide to a Safe Gluten-Free Valentine's Day
Scott Adams posted an article in Additional Concerns
Celiac.com 02/08/2025 - Valentine’s Day is a time to celebrate love, whether that means a romantic evening with a partner, a cozy night at home, or a gathering with friends. For those with celiac disease or gluten sensitivity, this holiday can come with extra challenges when it comes to food. However, with the right planning, you can enjoy a delicious, gluten-free Valentine’s Day without worry. Whether you’re staying in and cooking a special meal or planning to dine out, this guide will help you navigate the holiday while keeping gluten off the menu. A Romantic Gluten-Free Night at Home Cooking at home allows you to have complete control over ingredients, making it the safest and often the most enjoyable option for a gluten-free Valentine’s Day. With a bit of preparation, you can create a memorable and indulgent meal that rivals any restaurant experience. Planning Your Menu When crafting a gluten-free Valentine’s Day dinner, focus on naturally gluten-free ingredients and simple substitutions for classic dishes. Here are some ideas: Appetizer: A fresh caprese salad with tomatoes, basil, mozzarella, and balsamic glaze. Main Course: Garlic butter steak with roasted vegetables or a creamy risotto made with gluten-free broth. Dessert: A rich, flourless chocolate cake (recipe below). Gluten-Free Flourless Chocolate Cake Recipe This decadent flourless chocolate cake is the perfect sweet ending to your Valentine’s Day meal. It’s naturally gluten-free, incredibly rich, and simple to make. Ingredients: 1 cup semisweet or dark chocolate chips ½ cup unsalted butter ¾ cup granulated sugar ¼ teaspoon salt 1 teaspoon pure vanilla extract 3 large eggs ½ cup unsweetened cocoa powder Instructions: Preheat your oven to 375°F and grease an 8-inch round cake pan. Line the bottom with parchment paper. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second increments, stirring until smooth. Stir in the sugar, salt, and vanilla extract. Add the eggs one at a time, mixing well after each addition. Sift in the cocoa powder and mix until fully combined. Pour the batter into the prepared cake pan and smooth the top. Bake for 20-25 minutes, or until the center is set. Let the cake cool completely before serving. Dust with powdered sugar or top with fresh berries for an extra touch. This cake is fudgy, rich, and pairs perfectly with a scoop of gluten-free vanilla ice cream. Dining Out on Valentine’s Day: How to Stay Gluten-Free For those who prefer to celebrate with a night out, navigating restaurant menus while staying gluten-free can be a challenge. However, with a little planning and the right approach, you can still enjoy a delicious and worry-free meal. Choosing a Gluten-Free Friendly Restaurant When selecting a restaurant, consider the following: Call Ahead: Contact the restaurant in advance to ask about their gluten-free options and cross-contamination policies. Check Reviews: Look for reviews from others with celiac disease or gluten sensitivity to ensure the restaurant takes dietary restrictions seriously. Stick to Naturally Gluten-Free Foods: Opt for dishes that don’t require substitutions, such as grilled meats, seafood, and vegetable-based sides. Communicating Your Needs When ordering, be clear with your server about your dietary restrictions. Here are some key questions to ask: Do you have a dedicated gluten-free menu or preparation area? How do you prevent cross-contamination in the kitchen? Are sauces, marinades, and dressings gluten-free? Can you accommodate special requests to ensure my meal is safe? A good restaurant will take your needs seriously and be willing to accommodate you. Final Thoughts: Enjoy a Stress-Free, Gluten-Free Valentine’s Day Whether you’re staying in for a romantic homemade meal or dining out at a trusted restaurant, Valentine’s Day can be just as delicious and special without gluten. By planning ahead, choosing safe ingredients, and communicating your dietary needs, you can focus on enjoying the holiday with your loved ones. With a little effort, a gluten-free Valentine’s Day can be just as indulgent and romantic as any other celebration. -
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! -
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! -
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! -
Gluten-Free Ajiaco – Traditional Colombian Chicken and Potato Soup
Scott Adams posted an article in South American
Celiac.com 12/31/2024 - Ajiaco is a beloved Colombian soup, often regarded as a national treasure. Originating in the Andean region, especially around Bogotá, this hearty dish is made with chicken, a variety of potatoes, corn, and an herb called guascas, which gives it a distinctive flavor. The soup is traditionally served with a side of rice, capers, avocado, and a dollop of sour cream. Naturally gluten-free when made without processed additives, this recipe focuses on wholesome ingredients that deliver comfort and nutrition in every spoonful. Gluten-Free Ajiaco Recipe: Ingredients: 1 whole chicken or 4 bone-in chicken breasts 8 cups water or gluten-free chicken broth 3-4 medium Yukon Gold potatoes, peeled and sliced 3-4 medium Russet potatoes, peeled and cubed 4 small creamer potatoes, halved (optional) 2 ears of corn, cut into thirds 1 bunch fresh cilantro 1 bunch guascas (or substitute with thyme if unavailable) 1 clove garlic, minced 1 medium onion, chopped Salt and pepper, to taste 1 avocado, sliced (for serving) ½ cup capers (for serving) ½ cup sour cream (optional, for serving) Cooked white rice (optional, for serving) Instructions: Prepare the chicken: In a large pot, add the chicken and cover with water or gluten-free chicken broth. Bring to a boil, reduce the heat, and simmer for about 25-30 minutes, until the chicken is fully cooked. Remove the chicken, set it aside to cool, and shred it into bite-sized pieces. Reserve the broth. Cook the vegetables: In the same pot with the broth, add the Yukon Gold, Russet, and creamer potatoes, along with the chopped onion, garlic, and corn. Simmer on medium heat for about 20-25 minutes, until the potatoes begin to soften and break down, which helps thicken the soup. Add flavor: Stir in the guascas or thyme, and season the soup with salt and pepper to taste. Continue simmering for another 10 minutes until the flavors meld together. Return the chicken: Add the shredded chicken back to the pot and cook for another 5-10 minutes, allowing it to absorb the rich flavors of the broth. Serve: Ladle the ajiaco into bowls and serve with sliced avocado, capers, and a dollop of sour cream if desired. Pair with a side of cooked white rice for an even heartier meal. Enjoy this gluten-free version of Ajiaco, a true Colombian classic that provides warmth and comfort with every bite. -
Celiac.com 12/25/2024 - Arepas, a beloved staple in Latin American cuisine, especially in countries like Venezuela and Colombia, date back to pre-Columbian times when indigenous peoples used corn as a fundamental part of their diet. Traditionally made from ground maize dough, these versatile corn-based flatbreads have been enjoyed for centuries as a daily food, symbolizing the region’s rich culinary heritage. Naturally gluten-free due to their use of cornmeal, arepas are known for their crispy exterior and soft, pillowy interior. In recent years, arepas have gained global popularity, not just for their delicious taste but for their versatility as a base for countless fillings. From savory meats and cheeses to fresh avocado and eggs, they can be tailored to suit any meal or occasion. This recipe keeps the classic preparation alive while allowing you to get creative with modern fillings for a truly satisfying gluten-free dish. Gluten-Free Arepas Recipe Ingredients: 2 cups of precooked cornmeal (labeled "masarepa" or "harina PAN") 2 ½ cups of warm water 1 teaspoon salt 1 tablespoon melted butter (optional) 1 tablespoon vegetable oil (for cooking) Optional Fillings: Shredded cheese Pulled chicken or beef Avocado slices Black beans and plantains Fried eggs Fresh salsa Instructions: Mix the Dough: In a large bowl, combine the warm water and salt, stirring until the salt is fully dissolved. Gradually add the precooked cornmeal to the water, stirring constantly to avoid lumps. Mix until the dough is smooth and all the flour is hydrated. If using, add the melted butter to the dough for an extra touch of richness. Let the dough rest for about 5 minutes, allowing it to firm up slightly. Shape the Arepas: After resting, knead the dough lightly to ensure it's evenly mixed. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten gently to form discs about ½-inch thick and 4 inches in diameter. Smooth the edges with your fingers to prevent cracking during cooking. Cook the Arepas: Heat a large non-stick skillet or griddle over medium heat and add a small amount of vegetable oil. Place the arepas onto the hot skillet and cook for 5-7 minutes per side, or until they develop a golden-brown crust. Once both sides are nicely browned, transfer the arepas to a baking sheet and place them in a preheated oven at 350°F (175°C) for an additional 10 minutes to ensure they’re cooked through and have a fluffy interior. Serve and Fill: Remove the arepas from the oven and let them cool slightly. Using a knife, carefully slice each arepa halfway open to create a pocket (similar to cutting a pita bread). Fill with your favorite ingredients like melted cheese, shredded meats, avocado, or any combination that you enjoy! Filling Suggestions: Cheese Lover's Delight: Stuff the warm arepas with shredded mozzarella or queso blanco. Add a touch of butter inside for an extra creamy texture. Avocado & Black Beans: Mash ripe avocado and mix with a pinch of salt and lime juice. Fill the arepa pocket with the avocado and spoon in seasoned black beans. Top with fresh cilantro and a sprinkle of crumbled feta cheese. Pulled Chicken & Salsa: Add shredded rotisserie chicken seasoned with cumin and smoked paprika, and top with fresh tomato salsa and a dollop of sour cream. Breakfast Arepas: Fill with scrambled eggs, sautéed onions, and peppers. Add a handful of spinach and a few slices of avocado for a hearty breakfast option. Tips for Perfect Arepas: Consistency of the Dough: The dough should feel moist but not sticky. If it’s too dry, add a little more water; if it’s too sticky, add a touch more cornmeal. Avoid Cracks: If the edges crack while shaping, wet your hands slightly and smooth them out. Flavor Boost: Feel free to add spices or herbs to the dough, like garlic powder, dried oregano, or finely chopped cilantro for a twist on the traditional flavor. Enjoy these gluten-free arepas as a versatile base for your favorite fillings, perfect for breakfast, lunch, or dinner!
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