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Celiac.com 05/24/2025 - Pancit Bihon is one of the Philippines' most beloved comfort foods—a noodle dish that's served at nearly every family celebration, from birthdays to fiestas. Its name comes from the Hokkien word pian i sit, meaning “something conveniently cooked,” and the Chinese-Filipino influence is evident in its stir-fry style and ingredients. Traditionally made with thin rice noodles, sliced vegetables, meat or seafood, and a savory soy-based sauce, it represents not just culinary fusion but also the Filipino cultural belief that eating noodles on special occasions brings long life and good luck. For those living with celiac disease or gluten sensitivity, Pancit Bihon can still be enjoyed without sacrificing flavor. The key is using 100% rice noodles and certified gluten-free soy sauce or tamari. This version keeps the essence of the original dish—savory, satisfying, and incredibly aromatic—while making it safe and inclusive for gluten-free eaters. Whether you're craving a hearty weeknight meal or planning a gluten-free dish for a gathering, this recipe brings heritage and health together in one wok. Gluten-Free Pancit Bihon Recipe Ingredients 8 ounces 100% rice vermicelli noodles 2 tablespoons neutral oil (like avocado or sunflower oil) 4 cloves garlic, minced 1 medium onion, sliced thin 2 carrots, julienned 1 cup shredded green cabbage ½ cup green beans, sliced diagonally 1 cup cooked chicken breast, shredded (or tofu for vegetarian option) 2 tablespoons gluten-free soy sauce or tamari 1 tablespoon fish sauce (check for gluten-free certification) or substitute more GF soy sauce 1 ½ cups chicken or vegetable broth Freshly ground black pepper, to taste Lemon wedges or calamansi, for serving Optional: sliced scallions and hard-boiled egg for garnish Instructions Soak the Noodles Place rice noodles in a large bowl and cover with warm water. Let them soak for 10-15 minutes, or until pliable but not mushy. Drain and set aside. Sauté the Aromatics In a large wok or deep skillet, heat oil over medium heat. Add garlic and onions and sauté until fragrant and translucent, about 2-3 minutes. Cook the Vegetables Add the carrots, green beans, and cabbage to the pan. Stir-fry for 3-4 minutes until the vegetables begin to soften but still have a slight crunch. Add Protein Stir in the cooked shredded chicken (or tofu). Let it warm through for another 1-2 minutes. Flavor It Up Pour in the gluten-free soy sauce, fish sauce (if using), and broth. Bring to a gentle simmer. Combine with Noodles Add the drained rice noodles to the wok. Using tongs, gently toss everything together so the noodles absorb the liquid and flavors. This should take about 5-7 minutes. If the noodles look too dry, add a splash more broth. Finish and Serve Once the noodles are tender and everything is well combined, season with black pepper to taste. Serve hot with a squeeze of lemon or calamansi over the top. Garnish with scallions or slices of hard-boiled egg, if desired. Conclusion This gluten-free Pancit Bihon isn’t just a tasty alternative—it’s an invitation to connect with Filipino tradition in a way that’s safe and inclusive. Its simplicity, flavor, and versatility make it a fantastic go-to for anyone managing celiac disease or gluten sensitivity. Whether you’re sharing it at a potluck, preparing it for a birthday, or simply indulging in comfort food at home, this dish proves that delicious traditions don’t need gluten to thrive.

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!

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.

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.

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 11/02/2024 - Tacu Tacu is a classic dish with Afro-Peruvian roots, originally created as a way to use up leftover rice and beans. Over time, it has evolved into a popular and versatile dish that pairs well with meat or seafood. The heart of Tacu Tacu lies in its simplicity and rich flavors, made from fried rice and beans, which form a crispy crust on the outside while remaining tender inside. Traditionally, it’s gluten-free, but to ensure a celiac-safe version, make sure no wheat-based sauces or breading are used. Gluten-Free Tacu Tacu Recipe Ingredients: 2 cups cooked white rice 1 ½ cups cooked beans (can be black, pinto, or red beans) 1 small red onion, finely chopped 2 garlic cloves, minced 1 tbsp olive oil (for frying) 1 tsp ground cumin Salt and pepper to taste Optional: 1 fried egg per serving (for garnish) Optional protein: grilled meat, chicken, or seafood (ensure gluten-free preparation) Instructions: Prepare the Mixture: In a large bowl, combine the cooked rice and beans. Mash them slightly to help them stick together but still keep a few whole beans for texture. Cook the Aromatics: In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes. Season with cumin, salt, and pepper. Form the Tacu Tacu: Add the rice and bean mixture to the frying pan with the onions and garlic. Stir to combine everything evenly. Press the mixture into a large flat patty or multiple smaller patties. Fry the Tacu Tacu: Allow the patty to fry undisturbed for 5-7 minutes on one side until a crispy golden crust forms. Flip and repeat on the other side until the entire mixture is crispy. Serve: Serve Tacu Tacu hot, optionally topped with a fried egg and paired with grilled meat, chicken, or seafood. Enjoy a gluten-free version of this Peruvian comfort food that’s both satisfying and rich in history!

Celiac.com 09/28/2024 - Elevate your gluten-free cooking with this flavorful Cajun Shrimp and Rice dish. Packed with bold spices and fresh ingredients, this recipe brings together tender shrimp, juicy tomatoes, and fluffy white rice in a quick and satisfying meal. Perfect for a weeknight dinner, it’s a gluten-free one-pan wonder that delivers a taste of the South right to your table. Ingredients: 1 tablespoon unsalted butter 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 2 teaspoons Cajun seasoning 1 pound large shrimp, peeled and deveined, tails intact Kosher salt and freshly ground pepper 4 plum tomatoes, chopped 2 bunches scallions, chopped 3 cups cooked white rice 3 tablespoons chopped fresh parsley Lemon wedges, for serving Directions: Heat the Skillet In a large skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Cook the Shrimp Sprinkle the Cajun seasoning over the shrimp and add them to the skillet. Cook, stirring frequently, until the shrimp start to curl, about 1 minute. Season with salt and pepper to taste. Add Vegetables Stir in the chopped tomatoes and scallions. Cook for about 1 minute, allowing the flavors to blend. Incorporate the Rice Add the cooked white rice to the skillet along with ¼ cup of water. Continue cooking, stirring occasionally, until the rice is warmed through and the shrimp are fully opaque, about 3 more minutes. Finish and Serve Stir in the chopped parsley. Serve hot with lemon wedges on the side for a zesty finish. Tip: This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the shrimp.

Celiac.com 10/24/2023 - When we talk stir-fry, southern cooking isn't the first thing that comes to mind for most folks. But, stir-fry isn't just an Asian dish. If you're looking for more hearty stir-fry fare, this zesty southern-style gluten-free blend of rice, corn, black-eyed peas, and spinach will more than do the trick. Ingredients: 1 tablespoon vegetable oil 1 (15 ounce) can black-eyed peas, rinsed and drained 1 cup finely chopped red onion 1 cup frozen corn 1 cup cooked white rice, cold 1 ½ teaspoons chopped fresh thyme leaves ½ teaspoon garlic salt ⅛ teaspoon cayenne pepper 2 cups lightly packed fresh spinach leaves Directions: Heat a wok or 12-inch skillet over medium-high heat. Add oil and rotate wok or skillet to coat the sides. Add black-eyed peas, onion, corn, rice, thyme, garlic salt, and cayenne; stir-fry until heated through, 3 to 4 minutes. Add spinach and stir-fry until it begins to wilt, 1 to 2 minutes. Cook's Note: Use ½ teaspoon dried thyme leaves in place of fresh thyme, as needed.

Celiac.com 11/17/2021 - Wondering which brands of rice cereal are gluten-free? We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about breakfast cereals. We did an article on top brands of gluten-free breakfast cereals, but the questions keep coming. Lately we've seen a lot of people asking specifically about what are the top brands of gluten-free rice cereals? The following rice-based cereals are gluten-free and safe for people with celiac disease. 365 by Whole Foods Market Whole Foods makes a number of gluten-free products under the 365 brand, including: 365 Cereal Brown Rice Crisps Arrowhead Mills Arrowhead Mills makes a number of gluten-free cereals, including: Arrowhead Mills Puffed Rice Cereal Barbara's Barbara's makes two varieties of gluten-free rice cereals: Barbara's Bakery Organic Brown Rice Crisps Barbara's Puffins Honey Rice Cereal Cascadian Farm Cascadian Farm makes popular gluten-free products, including: Cascadian Farm Organic Cocoa Crispy Rice Cereal Chex Chex makes several gluten-free cereals, including: Rice Chex Cereal Cream Of Rice Cream of Rice is a classic gluten-free hot breakfast cereal. Cream Of Rice Gluten Free Hot Cereal Friendly Grains Friendly Grains makes gluten-free cereal: Friendly Grains Organic Breakfast Cereal Mom's Best Mom's Best makes these gluten-fee cereals: Mom's Best Crispy Cocoa Rice Cereal Mom's Best Safari Cocoa Crunch Cereal Nature's Path Nature's Path offers dozens of gluten-free cereals, including these rice cereals: Nature's Path Organic Rice Puffs Cereal Nature’s Path Organic Crispy Rice Cereal One Degree All One Degree cereals are gluten-free, including: One Degree Sprouted Brown Rice Crisps One Degree Sprouted Brown Rice Cacao Crisps Updated 11/22/2021 to remove Amazon Brand cereals. Have we missed a favorite brand of gluten-free rice cereal? Share in the comments below, and we'll be sure to update our list.

Celiac.com 11/09/2019 - Fall weather calls for hearty and delicious, while the dwindling daylight call for quick and easy. This rich, cheesy, gluten-free chicken broccoli rice casserole is a surefire hit with kids, and guaranteed to warm your kitchen, heart and stomach. This casserole freezes beautifully, so make as much as you need and freeze it for later. Ingredients: 2 heads fresh broccoli 3 tablespoons salted butter 3 cups cooked brown rice or basmati rice 1 cups sliced fresh brown mushrooms 2 teaspoon minced garlic ¾ cup milk 4 ounces (2 cups) cheddar cheese, shredded, divided 2 cups shredded chicken 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder Directions: Cook rice ahead of time. Cook, cool, and shred enough chicken for 2 overflowing cups. Lightly oil one 9x13 baking pan. Set aside. In a large stockpot, melt the butter. Once melted, add the cooked rice, sliced mushrooms, garlic, milk and half of the shredded cheddar cheese. Cook over medium heat until the cheese melts fully. Add the broccoli, chicken, salt and garlic powder and cook over medium heat, for about 5 minutes, stirring frequently. Remove from heat and spoon mixture evenly into the baking pan. Sprinkle the remaining cheese evenly over the top. Bake at 350°for about 15-20 minutes, until casserole is heated throughout and broccoli is tender.

Celiac.com 11/02/2022 - Jambalaya is a tasty southern stew made with hearty brown rice, shrimp, sausage, tomatoes, peppers and onions. This gluten-free version of Chef John's Jambalaya may look simple, but when it's done well, it's what they call stick to your ribs cooking that keeps you coming back for more. Bake up some gluten-free corn bread, and enjoy! Ingredients: 2 tablespoons butter 8 ounces gluten-free andouille or kielbasa sausage, cut into ¼ slices (I use kielbasa) 2 tablespoons ground paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper ½ cup diced tomatoes 2 stalks celery, sliced 1/4 inch thick 1 large green bell pepper, diced 4 green onions, thinly sliced 1 teaspoon salt 1 bay leaf 1 cup uncooked brown rice 3 cups chicken stock 1 pound large shrimp, peeled and deveined salt and ground black pepper to taste Directions: Place butter and sausage in a large stockpot over medium heat; cook and stir until sausage begins to brown, 5 to 6 minutes. Stir in paprika, cumin, and cayenne; cook for 1 minute. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into the sausage mixture. Add brown rice and stir to combine. Stir in chicken stock, bring it to a simmer, then turn heat to low. Cover and cook until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook until shrimp are cooked through, about 5 minutes. Season with salt and black pepper. Garnish with sliced green onions. Cook's Note: Cooking time given is for short-grain brown rice. Other types of rice may cook faster or slower, so judge accordingly.

Celiac.com 01/07/2022 - A harmonious marriage of fresh oysters, lump crabmeat, onions, mushrooms, bell peppers and Zatarain’s Long Grain and Wild Rice, this gluten-free version of the New Orleans holiday classic will turn heads and bring smiles all around. Ingredients: 2¼ cups water 4 tablespoons butter, divided 1 package Zatarain's Long Grain & Wild Rice 1 cup chopped onion 1 cup sliced mushrooms ½ cup diced green bell pepper 1 pound lump crabmeat 1 pint oysters, drained 1 cup toasted chopped pecans ½ cup gluten-free bread crumbs 3 tablespoons thinly sliced green onion Directions: Boil water and 2 tablespoons of the butter in medium saucepan. Stir in Rice Mix, and return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes Meanwhile, melt remaining 2 tablespoons butter in large skillet on medium heat. Add onion, mushroom and bell pepper; cook and stir 5 minutes or until tender. Add crabmeat and oysters; cook and stir 4 minutes Stir in rice mixture, pecans, gluten-free bread crumbs and green onion. Cook and stir until heated through. Serve hot.

Celiac.com 11/05/2020 - If you're looking for a tasty, nutritious way to use up any leftover steak, ground beef or chicken, this delicious, taco rice is the way to go. Quick, easy-to-make, and versatile, you can add or subtract ingredients to your heart's content. Basically, this is a rice bowl with meat, veggies, and taco seasoning. Ingredients: ½ pound cooked steak, pork, ground beef or chicken 1 cup whole canned pinto or black beans, cooked and drained 1 cup canned corn, cooked and drained 2 cups cooked white rice 1½ tablespoons gluten-free taco seasoning 1 cup chopped lettuce ½ avocado, seeded skinned and diced ½ cup cucumber, chopped ¼ cup cilantro, chopped, as desired 4-8 grape or cherry tomatoes, sliced 1 fresh lime, sliced ½-1 cup fresh salsa, as desired ¼ cup crushed gluten-free corn tortilla chips Salt and ground black pepper Directions: Divide cooked white rice into two large serving bowls. Season with salt and pepper, and gluten-free taco seasoning. Top with meat, beans, corn, beans, avocado, lettuce, tomato, cucumber, cilantro, and lime. Add salsa and top with crushed tortilla chips. Serve immediately.

Celiac.com 05/23/2020 - Although large doses of arsenic are deadly, many of us are consuming small quantities of this poison on a daily basis. It comes to us in our drinking water and in some of our foods, especially rice. Small doses of arsenic are considered harmless. It is a natural substance, traces of which are found in most soils. However, chronic intake or larger doses of arsenic cause an increased risk of cancers of the liver, skin, lung, and bladder. Still larger doses are well documented to result in multi-system organ failure and death. Unfortunately, this ubiquitous substance seems to have an affinity for rice, especially in the bran. Rice is a common substitute, among gluten sensitive individuals, for gluten-containing flours. Since we are more likely to eat more rice than the national average, we may also ingest more of this toxic and dangerous chemical. Thus, it may be prudent to learn more about the carcinogenic properties of arsenic and just how large the arsenic content of rice really is. Reznikova and her associates have postulated a theory explaining how arsenic causes skin cancer (1). Meanwhile, Lorraine Heller, reporting for Nutraingredients.com, states that there are no safe levels of arsenic when it comes to cancer risk. She quotes Professor A. Meharg as saying that ingestion of even the tiniest quantities of arsenic “will have an associated cancer risk” (2). One reporter for the “Mail Online” has asserted that “Arsenic is believed to be particularly associated with a higher risk of bladder and lung cancer” (3). Liao and associates have reported data suggesting a linear relationship between internal cancers and arsenic exposure (4) while Chen, et. al. indicated that patients with arsenic related cancers have decreased survival rates (5). Further, Lubin et. al. report that workers who breathe airborne arsenic from the air in copper smelters have a dose-dependent, increasing risk of developing lung cancer (6). Animal studies conducted by Lantz et. al. also indicate that exposure to arsenic in utero and infancy, in addition to causing an elevated risk of lung cancer, also induces permanent damage to pulmonary structure and function (7). Cox has even suggested that the removal of arsenic from tobacco may reduce or eliminate the increased risk of some types of lung cancer related to smoking (8). Rice grown in paddies is more likely to contain higher concentrations of arsenic if it is available in irrigation or ground water (9). While industrial effluent is one important contributor to arsenic concentrations (10) professor Meharg has also pointed out that cotton production in the past often relied heavily on arsenic pesticides. Residues of these pesticides are now being assimilated by rice crops being grown in former cotton fields (3). This may explain why researchers are finding disturbing arsenic concentrations in rice grown in parts of Arkansas, Louisana, and Mississippi. These regions are producing rice that has arsenic concentrations that are three to five times the concentrations in rice grown in California (3). Brown or whole grain rice is particularly problematic. The bran of rice is not only where most of the arsenic is concentrated (11) this bran also contains anti-nutrients that interfere with mineral absorption. (I won’t pursue this latter issue any further, as I have raised this concern in previous articles.) Of particular concern is the traditional recommendation that infants be started on solid food in the form of rice pablum. Professor Meharg pointed to several groups that consume relatively large quantities of rice, including infants and individuals eating a gluten-free diet (12). Meharg points out that “The majority of babyfood has relatively high levels of arsenic—the top end of the range”. He goes on to say that given their body weight, children are eating relatively larger quantities of arsenic in rice, rice pudding, rice crackers, and powdered rice” (12). Rice bran is of particular concern because this is where the arsenic is more concentrated (13). Given the potential for arsenic-induced, permanent lung damage, increased risks for a variety of internal and skin cancers, and a general reduction of life expectancy, we need to pay attention to several facets of rice cultivation, particularly as there are farming methods and fertilizers that can reduce the uptake of arsenic by rice. We need to be aware that consumption of rice in large quantities, over long periods, may be damaging to our health. We also need to start children on solid foods that are less likely to have a poisonous impact. In addition to its highly glycemic nature, rice is far from an ideal infant food because of the phytates it contains. The arsenic is assimilated by rice whenever rice is cultivated in areas with elevated levels of arsenic in the water and/or soil, in the absence of special farming techniques or special fertilizers. I recommend that we all be conservative in our consumption of rice, avoid rice bran or brown rice, and completely ignore the “superfood” claims for rice bran. It is particularly important that rice not be fed, in significant quantity, to infants. Sources: Reznikova TV, Phillips MA, Rice RH.Arsenite suppresses Notch1 signaling in human keratinocytes. J Invest Dermatol. 2009 Jan;129(1):155-61. Epub 2008 Jul 17. Heller L, Rice bran contains high arsenic levels. www.nutraingredients.com Aug 26, 2008 Rice tainted by arsenic ‘raises cancer risk’ Mail Online www.dailymail.co.uk March 23, 2007 Liao CM, Shen HH, Chen CL, Hsu LI, Lin TL, Chen SC, Chen CJ. Risk assessment of arsenic-induced internal cancer at long-term low dose exposure. J Hazard Mater. 2008 Nov 5. Chen CH, Chiou HY, Hsueh YM, Chen CJ, Yu HJ, Pu YS. Clinicopathological Characteristics and Survival Outcome of Arsenic Related Bladder Cancer in Taiwan. J Urol. 2008 Dec 11. Lubin JH, Moore LE, Fraumeni JF Jr, Cantor KP. Respiratory cancer and inhaled inorganic arsenic in copper smelters workers: a linear relationship with cumulative exposure that increases with concentration. Environ Health Perspect. 2008 Dec;116(12):1661-5. Lantz RC, Chau B, Sarihan P, Witten ML, Pivniouk VI, Chen GJ. In utero and postnatal exposure to arsenic alters pulmonary structure and function. Toxicol Appl Pharmacol. 2008 Nov 27. Cox LA. Could Removing Arsenic from Tobacco Smoke Significantly Reduce Smoker Risks of Lung Cancer? Jr.Risk Anal. 2008 Nov 5. Bogdan K, Schenk MK. Arsenic in rice (Oryza sativa L.) related to dynamics of arsenic and silicic acid in paddy soils. Environ Sci Technol. 2008 Nov 1;42(21):7885-90. Mandal BK, Suzuki KT. Talanta. Arsenic round the world: a review. 2002 Aug 16;58(1):201-35. Brahic C, Superfood rice bran contains arsenic. www.newscientist.com Aug. 22, 2008 Clover C, ‘Dangerous’ levels of arsenic in 10pc of rice. www.telegraph.co.uk Aug 29, 2007 Sun GX, Williams PN, Carey AM, Zhu YG, Deacon C, Raab A, Feldmann J, Islam RM, Meharg AA. Inorganic arsenic in rice bran and its products are an order of magnitude higher than in bulk grain. Environ Sci Technol. 2008 Oct 1;42(19):7542-6. Mandal BK, Susuki KT, Arsenic round the world: a review. Talanta, Aug 16, 2002 16;58(1): 201-35. Ma JF, Yamaji N, Mitani N, Xu XY, Su YH, McGrath SP, Zhao FJ. Transporters of arsenite in rice and their role in arsenic accumulation in rice grain. Proc Natl Acad Sci U S A. 2008 Jul 22;105(29):9931-5. Epub 2008 Jul 14. Chen XP, Zhu YG, Hong MN, Kappler A, Xu YX. EFFECTS OF DIFFERENT FORMS OF NITROGEN FERTILIZERS ON ARSENIC UPTAKE BY RICE PLANTS. Environ Toxicol Chem. 2007 Nov 20:1.

Celiac.com 03/04/2020 - What's Loco Moco? Well, if you have to ask, you might not have been to Hawaii, or you might have been looking at the ocean so much, you missed out on this tasty, popular local dish. Loco Moco is a hamburger patty served over rice and topped with mushroom gravy, and usually topped with a fried egg, and maybe a bit more gravy. This recipe uses gluten-free gravy to deliver a tasty Loco Moco that will have you dreaming or your next trip to the islands. Loco Moco Ingredients 8 oz. lean ground beef ½ teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 1½ tablespoons extra-virgin olive oil 2 tablespoons butter 2 large eggs 1½ cup hot, steamed basmati rice, divide Sliced chives, for garnish Gluten-Free Mushroom Gravy Ingredients 4 tablespoons butter, divided 2 cloves garlic, thinly sliced 8 oz. shiitake mushrooms, stems removed and thinly sliced 1-2 tablespoons potato starch 1½ cup chicken broth kosher salt, to taste Ground black pepper Directions for Loco Moco In a mixing bowl, add ground beef, salt, garlic powder, and pepper and stir together. Form two even 4-ounce patties and lightly season each side with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is hot, add patties and sear, 3 to 4 minutes per side. Lower heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. Remove patties to a large plate, and tent loosely with foil. Gluten-Free Mushroom Gravy In a saucepan over medium-high heat, add 2 tablespoons butter. Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter, sprinkle with potato starch, and whisk together. Lower heat to medium and stir in broth. Continue to whisk until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. Add salt and pepper, as desired. Cover and set aside. In another skillet over medium-high heat, add 2 tablespoons butter. Once hot, add eggs and fry until whites have set and edges are crisp, 3 to 4 minutes. Remove from heat. To assemble: Divide To serve: Spoon rice onto a plate, top each with a burger patty, gravy, a fried egg, and more gravy, as desired. Top with a sprinkle of sliced chives. Enjoy!

Celiac.com 10/19/2019 - Want a tasty, nutritious fall soup that's ridiculously easy to make, and will be ready when you get home from work? This one pot chicken soup with wild rice is sure to do the trick. Ingredients: 1½ pounds boneless skinless chicken breasts Kosher salt and freshly ground black pepper, to taste 6 cups chicken stock 1 cup wild rice 3 cloves garlic, minced 1 onion, diced 3 carrots, peeled and diced 3 stalks celery, diced ½ teaspoon dried thyme ½ teaspoon dried rosemary 2 bay leaves 1 pound brown mushrooms, thinly sliced ¼ cup unsalted butter ¼ cup potato starch 1 cup milk 1 cup cream 2 tablespoons chopped fresh parsley Directions: Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking. Remove chicken from the slow cooker and shred, using two forks. Melt butter in a saucepan over medium heat. Whisk in potato starch and sauté about 1 minute. Whisk in milk and cream, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with parsley, if desired.