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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes

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  1. Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat. Ingredients: 4 tart baking apples, such as Granny Smith, medium sized â…“ cup dried cranberries, chopped â…“ cup finely chopped walnuts or pecans â…“ cup packed brown sugar 1 cup apple cider 1 teaspoon lemon zest 2 tablespoons lemon juice 3 inches of stick cinnamon 1 tablespoon butter, cut into four pieces â…“ cup packed brown sugar ¼ cup whipping cream ¼ cup butter 1 tablespoon light-color corn syrup 1 teaspoon vanilla ½ teaspoon coarse sea salt Vanilla ice cream, as desired Directions: Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker. In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter. Cover and cook on low-heat setting for 5 hours. Sauce Directions: In a heavy small saucepan, bring the â…“ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving. Transfer warm apples to dessert dishes. Top each apple with a bit of the cooking liquid. Serve with sea salt-caramel sauce and ice cream, as desired.
  2. Celiac.com 08/08/2017 - A simple red wine sauce helps cheaper cuts of beef go the distance and deliver the win. This recipe dresses up a tri-tip steak into a tasty, easy to make meal that you won’t soon forget. Ingredients: 2 (1-pound) tri-tip steaks Salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus extra for garnish 6 tablespoons cold unsalted butter 1 onion, thinly sliced 1 tablespoon minced garlic 1 teaspoon dried oregano â…“ cup tomato paste 2½ cups red wine Directions: Heat grill or barbecue to medium-high. Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill about 3-4 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let rest 10 minutes. Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Season with salt. Add the garlic and oregano and sauté until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small chunks and whisk into the sauce little by little. Season the sauce with salt and pepper. Thinly slice the steaks across the grain. Divide the steak slices among 6 plates. Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.
  3. Celiac.com 06/24/2017 - This easy to make recipe marries the flavors of blood orange, soy sauce, ginger and garlic with chicken to deliver a tasty gluten-free entrée. The result is a delicious Asian-style pork chop in which the juice of the marinade blends with juice from blood oranges to make a delicious sauce. Ingredients: 4 pork chops, bone-in 4-5 crushed garlic cloves 2-inch thumb of fresh ginger, sliced thin 1 teaspoon black pepper ¾ cup gluten-free soy sauce 1 cup fresh blood orange juice 1 tablespoon lard or bacon fat 3 tablespoons potato starch, for dredging chops ½ cup cream Directions: First, in a gallon Ziplock bag add the garlic, ginger, pepper, gluten-free soy sauce and orange juice. Taste the marinade, and adjust the salt as needed by adding more orange juice. Add pork chops and place in refrigerator for 3-8 hours. Remove the marinated chops, and dry with paper towels. Dredge chops lightly with potato starch. Reserve marinade to make sauce later. Heat large stainless steel or cast iron skillet on medium high. Add butter or lard and brown the pork chops 2-4 minutes on each side, depending on thickness. Remove pork chops to a plate. Add marinade back into the skillet and bring to boil. Boil down for about 5 minutes on medium boil. Turn off heat and let it cool a little before adding the cream. If you are using regular full-fat cream, you can add when the sauce is still boiling. Serve with rice and our favorite vegetables.
  4. Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear. Ingredients: 1 pound Brussels sprouts, trimmed and halved lengthwise 10-12 medium brown mushrooms, chopped â…” cup heavy cream â…“ cup cream sherry, or regular cooking sherry 2 tablespoons olive oil 4 slices bacon, chopped 1 shallot, chopped 2 cloves garlic, minced 1 tablespoon sea salt freshly ground black pepper, to taste Directions: Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Heat oven to 475F (245C). Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges. Keeping the bacon and drippings in the pan, reduce heat to medium. Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear. Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined. Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon. As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned. Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired. Add a dash of salt and black pepper, and serve warm, with your favorite entree.
  5. 02/25/2016 - This slow-cook chicken marries chicken, garlic, and tomatoes, with Sri Racha Rooster Sauce and a bit of creamy peanut butter to deliver a rich, tasty dish that's a snap to make. Ingredients: 8 pieces chicken drumsticks and/or thighs (about 2½ pounds total) 2 cans diced tomatoes 2 cloves garlic, minced ½ cup creamy peanut butter 1-2 tablespoons Sri Racha Rooster sauce, as desired ½ cup chopped cilantro, as garnish Directions: Remove skin from chicken. Mix all ingredients in a large slow-cooker. Cover and cook on high 4-5 hours or low 8-10 hours until chicken is tender. Chicken should be tender enough to come right off the bone. Serve over rice, and topped with sauce from the pan. Garnish with chopped cilantro, as desired.
  6. Celiac.com 02/16/2016 - Whether for a special treat for kids or as a special snack for grown-ups, these DIY fish sticks are baked for a more nutritious alternative to frying, and sure to please. Ingredients: 1½ pounds fresh tilapia, or other firm white fish fillets 1 cup Rice Chex cereal, finely crushed 1 fresh egg 1 tablespoon olive oil 1 teaspoon paprika ¼ cup finely chopped fresh flat-leaf parsley ½ cup light mayonnaise 2 small dill pickles 2 teaspoon whole-grain mustard Lemon wedges Kosher salt and black pepper Directions: Heat the oven to 425 degrees F. Line a baking sheet with nonstick foil. In a shallow bowl, combine the crushed Rice Chex, oil, paprika, half the parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Crack egg into a separate bowl and whisk. Cut the tilapia diagonally into 1½-inch-thick strips. Coat fish in egg, then cover with Chex crumb mixture, pressing gently to help it adhere. Transfer to the prepared baking sheet and cook until golden brown and opaque throughout, 8 to 10 minutes. While the fish is cooking, in a medium bowl, combine the mayonnaise, pickles, mustard, and remaining parsley. Serve the fish with the dipping sauce and lemon wedges.
  7. Celiac.com 12/08/2015 - If you're looking for a zesty alternative to standard beef, consider this easy flank steak marinated in gluten-free beer and Sriracha Rooster sauce. Ingredients: 2 pounds flank steak, cut against the grain in 1 inch strips 4 cloves garlic, minced 1 cup gluten-free dark or amber beer ¾ cup freshly squeezed lime juice 3 tablespoons Sriracha or similar red pepper hot sauce 3 tablespoons dark brown sugar 2 tablespoons olive oil 3 teaspoons ground cumin 3 teaspoons chipotle chile powder 3 teaspoons paprika 2 teaspoons salt Directions: Bamboo skewers, pre-soaked. If you're using something other than original Sriracha Rooster sauce, then be sure to work out the sugar-spice-vinegar-salt balance. Mix all of the marinade ingredients together in a small bowl. Place flank steak strips in a resealable plastic bag or glass container with a lid. Pour marinade over and stir until coated. Cover and refrigerate overnight. About a half hour before grilling remove steak from marinade; discard the marinade. Slide strips onto pre-soaked bamboo skewers. Grill on barbecue to desired doneness. Serve with gluten-free beer and your favorite chips for a great snack. Or, if you're feeling bold, serve it with this spicy green chile dipping sauce. Spicy Green Chile Sauce Ingredients: 1 poblano pepper, stemmed, coarsely chopped 1 cup cilantro ½ cup parsley leaves, stems removed 1-2 jalapeño peppers, stemmed coarsely chopped 1 green serrano pepper, stemmed, coarsely chopped 3 cloves garlic, peeled 1 shallot, chopped 2 tablespoons red wine vinegar ½ teaspoon ground cumin ½ teaspoon salt Extra-virgin olive oil Directions: Place peppers, shallot, and garlic in a food processor. Pulse until finely chopped. Add cilantro, parsley, vinegar, cumin and salt. Briefly pulse to combine. Transfer to a glass jar. Pour olive oil over to cover. Note: If peppers are too spicy, remove seeds before processing.
  8. Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp. This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp. Ingredients: 1 pound medium shrimp, peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste Chimichurri Ingredients: 1 cup parsley leaves, stems removed 1 cup cilantro leaves, stems removed ½ cup mint leaves, chopped, optional ½ cup olive oil ½ cup red wine vinegar 3 cloves garlic, peeled 2 tablespoons fresh oregano 1 shallot, chopped ¼ teaspoon crushed red pepper flakes Juice of 1 lemon Kosher salt and freshly ground black pepper, to taste Instructions: To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste. While still running, slowly add olive oil until well blended, and set aside. Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste. Gently toss to combine. Place shrimp on a hot grill, turning once, until they are fully cooked. I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.
  9. Celiac.com 08/27/2015 - Here's a great twist on standard vegetable stir-fry that will elicit smiles around the dinner table. Serve it with steamed jasmine or white rice, or with our Really Good Chinese-style Fried Rice. Ingredients: 1 pound shrimp, cleaned and deveined 1 garlic clove ½ red bell pepper, deseeded and sliced into small wedges ½ green bell pepper, de-seeded and sliced into small wedges â…“-½ cup sweet chili sauce â…“ cup cashews, halved 2 tablespoons olive oil ½ teaspoon sesame oil fresh cilantro sprigs, as garnish 2 limes, cut to wedges, as garnish Directions: In a large, wide skillet warm the olive oil over moderate heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add sesame oil and peppers and sauté about 1 minute or so. Add the shrimp and sauté about 3-5 minutes until shrimp are pink and cooked though. Remove from the pan. Drain away any liquid in pan. Add the sweet chili sauce. Cook until warmed through. Add more chili sauce, as desired. Top with some cashews, cilantro and fresh lime wedges to taste. Serve with rice.
  10. Celiac.com 07/02/2015 - Grilled asparagus is an easy, delicious vegetable that grills up quickly, and tastes great with a minimum of condiments. This recipe makes for a yummy departure from standard grilled asparagus. The secret is in the soy wasabi dipping sauce. This asparagus recipe is sure to make a splash at your next barbecue or backyard party. Ingredients: 1½ pounds fresh asparagus 1 tablespoon olive oil 1 cup Kewpie Japanese mayonnaise (Miracle Whip will work) 3 tablespoons gluten-free soy sauce 1 tablespoon sugar 2-3 teaspoons wasabi paste, to taste 1½ tablespoons lemon juice 1 lemon, cut into wedges, for serving dash of Kosher salt Instructions: Trim asparagus ends and discard. Heat grill to medium-high heat. Brush asparagus with olive oil and sprinkle with salt. Grill for about 5 minutes, turning as needed, until tender. Remove to a plate when done. Serve with lemon wedges. In a small bowl, mix together mayonnaise, soy sauce, sugar, lemon juice, and wasabi paste. Serve asparagus on small plates with with fresh lemon wedges and a dollop of dipping sauce.
  11. For lunch today, I had gluten-free spaghetti pasta topped with Dave's Gourmet Hearty Marinara Gluten-Free & Organic Pasta Sauce—and the sauce was definitely hearty! I immediately noticed the large chunks of fresh tasting tomatoes and garlic in the sauce which was balanced perfectly with organic basil and onions. I love that this sauce uses only organic ingredients and real extra virgin olive oil as some pasta sauces use less expensive versions like canola oil. As you can probably guess, Dave's also doesn't use any artificial ingredients, colors, or flavorings. Another plus is that this marinara sauce doesn't taste too salty which is my pet peeve with many pasta sauces (if I want salt I'll add it or use Parmesan, thank you). In fact, this sauce has just the right amount of saltiness which means that the taste of the tomatoes, garlic and basil really come through in every bite. Overall, Dave's Hearty Marinara sauce is an authentic, full bodied, and very rich-flavored marinara sauce that is not only healthy, but tastes great. I would recommend it to anyone—and not just those who are on a gluten-free diet. For more info visit: davesgourmet.com. Review written by Scott Adams.
  12. Two questions: I am on a search to find a gluten free barbecue sauce and keep running across an ingredient called mustard bran. I know that mustard flour is on the safe list, but what is mustard bran? BTW, I just discovered that KC Masterpiece Sweet Honey and Molasses Barbecue sauce is now listed as Gluten Free. I will have to check their other flavors to see if it is the same. Secondly, I have a bottle of French's Worcestershire sauce and based on the ingredient list it looks gluten free although it does not say it. Other than the possibility of cross contamination from the facility where it is made, is it otherwise considered gluten free? It does not appear on the forum's safe list. Thanks! Any insights will be most appreciated...
  13. Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard. Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé. Ingredients: 4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions: Heat oven to 350 degrees F. Sprinkle pork chops with with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Brown chops quickly over high heat on each side. Remove skillet from heat. Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so. Put the skillet back on the heat. In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds. Whisk in broth. Whisk in remaining butter and oil. Cook, stirring until sauce is smooth. Remove sauce from heat. Plate the finished pork chops and pour sauce over each one. Serve immediately. Add rice and salad for a great gluten-free meal.
  14. Celiac.com 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat. Now, to be fair, there are a number of brands that make a gluten-free cream of mushroom soup. Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup. This recipe equals to one can condensed cream of mushroom soup. Ingredients: 5 tablespoons butter 2 cups diced fresh mushrooms, about ½ pound ½ tsp. dried onion flakes 1 pinch celery seed 1 pinch garlic powder ½ cup evaporated milk ½ cup whole milk, plus ¼ cup for rice flour paste ½ teaspoon salt ¼ teaspoon pepper Directions: In heavy saucepan, add one tablespoon butter and mushrooms, and sauté until lightly browned. Remove from pan and reserve (mushrooms will now measure approx. 1 cup. Heat, in same saucepan, heat 4 tablespoons butter, ½ cup whole milk and ½ cup evaporated milk. Stir in dried onion flakes, celery seed, garlic powder, salt and pepper. In a separate bowl, make a smooth paste of 2½ tablespoons sweet rice flour, and ¼ cup whole milk. Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes, or add 1 cup of whole milk to make soup.
  15. Celiac.com 03/05/2015 - This simple, easy to prepare recipe combines chicken with cream, broth, mustard and a dash of tarragon to deliver a smashing dinner dish that will have your dinner guests smiling. Ingredients: 2 pounds chicken thighs and legs 2 cups homemade chicken broth 2 cups brown mushrooms, cleaned and sliced 2 tablespoons butter, melted 2 tablespoons Dijon or brown mustard Several sprigs fresh tarragon ½ cup dry white wine or vermouth ½ cup heavy cream or crème fraîche sea salt freshly ground black pepper Directions: Heat the oven to 375° F. Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into two pieces. Keep the back and neck for stock. Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper, add sliced mushrooms, and spread the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and brown on the outside. Move the chicken pieces to a platter and keep them warm. Move mushrooms to a plate or dish. Place the baking pan over medium heat and deglaze the pan with the wine or vermouth, making sure to get any browned bits from the bottom of the pan. Add the broth, and boil until it is reduced by about half. Gradually add the cream and boil to reduce more, and keep reducing until it thickens into a proper sauce. Salt and pepper to taste. Strain the sauce into a bowl, stir in mushrooms, and serve with the chicken, rice and vegetables.
  16. Celiac.com 11/21/2014 - I recently had the opportunity to try an outstanding pasta sauce made by Steve Schirripa of "The Sopranos" fame, and I must say that I could not be more impressed. When given the option between homemade sauce or jarred, I normally opt for homemade, however, this perfectly made marinara sauce offers a clear exception to my rule. This rich tasting sauce has the perfect mixture of spice, seasonings and quality ingredients—and it tastes wonderful on your favorite gluten-free pasta. Besides tasting great it is also certified organic, gluten-free, non-GMO, kosher and contains no added sugar. For more information visit: unclestevesny.com. Review written by Scott Adams.
  17. Celiac.com 06/10/2014 - Asparagus season is upon us, and I’ve been looking for new ways to prepare this ever-popular vegetable. This recipe offers one of the easiest, most delicious ways I know to make delicious, memorable asparagus. Ingredients: 1 bunch fresh asparagus, washed and trimmed Splash of olive oil 2 tablespoons butter 1 tablespoon gluten-free tamari or soy sauce 1 teaspoon balsamic vinegar Salt and pepper to taste Directions: Heat oven to 400 degrees F (200 degrees C). Clean the asparagus and snap off the white bottom parts. Arrange asparagus in a large baking dish. Coat with oil, and season with salt and pepper. Bake asparagus 12 minutes, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
  18. Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling. Ingredients: 2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions: Heat oil in a skillet over medium heat. Salt and pepper the pork and add to pan. Cook until lightly browned. Remove pork, and keep warm. To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft. Add mushrooms and sauté about 3 minutes. Stir in wine, cook another couple of minutes, until soft. Whisk in yogurt and cream cheese, stirring for another 30 seconds or so. Whisk in potato starch or corn starch, as desired. Return pork to pan, reduce heat to low, and cover. Simmer for 5-10 minutes, stirring occasionally. Serve over rice.
  19. Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily. This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen. You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream. Ingredients: 4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions: Heat the grill to 450 degrees F. In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish. Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom. Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate. Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with sprig of dill. Serve hot or at room temperature with rice on the side.
  20. Celiac.com 03/11/2014 - Here's an easy to make recipe for Thai-style chicken that combines three sauces, onions, peppers, garlic, and, of course, plenty of basil. If you like chicken, and you like basil, and you're open to Asian-style dishes, you will likely enjoy this tasty chicken dish. I like to serve it over rice, and I sometimes pair it with a nice Thai-style vegetable curry. Ingredients: 1 pound boneless skinless chicken breast halves, sliced ¼-inch thick 2 small red bell peppers, cut into ¼-inch-wide strips 1 tablespoon cornstarch 1 cup fresh basil leaves, lightly chopped 1 small onion, halved and cut into ¼-inch-thick wedges 1 teaspoon chopped garlic 1 teaspoon red pepper flakes coconut oil, for stir-fying cilantro springs for garnish salt and pepper to taste Sauce 1 2 tablespoons gluten-free fish sauce 2 teaspoons sugar 2 tablespoons gluten-free soy sauce Sauce 2 2 tablespoons gluten-free oyster sauce (Lee Kum Kee - Choy Sun) 4 tablespoons water 1 teaspoon chili paste Sauce 3 1 teaspoon cornstarch 2 tablespoons water Directions: Rinse chicken pieces and pat dry with paper towels. In a medium bowl, mix cornstarch, salt and pepper. Toss in chicken strips and toss until well-coated with cornstarch. Heat oil in wok. Stir-fry onions and peppers until soft. Remove and keep warm. Add oil to wok as needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring each time to fully coat. Add cooked vegetables back and stir to coat. Add basil, stirring just until hot-crisp, and beginning to wilt. Garnish with cilantro and serve immediately over rice.
  21. Celiac.com 05/23/2013 - Mention fresh spring rolls to any number of people who've enjoyed the pleasures of Vietnamese cuisine, and you'll likely hear words of joyful praise in reply. The fresh spring roll possesses a certain pull over those who love them, and rarely fail to make an appearance when I'm doing the ordering. Some like to eat them with peanut sauce, but I prefer them with this very simple dipping sauce of vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. This recipe makes 4 spring rolls, and yields 8 pieces, enough for 4-6 people as an appetizer. Scale as needed. Also, add thin slices of cooked meat, or substitute for shrimp as desired. Ingredients: ¼ cup white vinegar ¼ cup fish sauce (get a brand that's gluten-free, just: Water, Anchovy, salt and sugar) 2 tablespoons white sugar 2 tablespoons lime juice 2 clove garlic, minced â…“ teaspoon red pepper flakes 2 ounces rice vermicelli 1-2 ounces pork or beef, cooked and thinly sliced (optional) 8 large shrimp, peeled and deveined (optional) 4 rice wrappers (8.5 inch diameter) 3 lettuce leaves, chopped 4 tablespoons finely chopped fresh mint leaves 4 tablespoons finely chopped cilantro 4 teaspoons finely chopped Thai basil Directions: First, make the dipping sauce. In a small glass, wood or plastic bowl, gently stir or whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes. Set aside. Soak rice vermicelli in a bowl of room temperature water for 1 hour. Cook shrimp in boiling water until curled and pink, about 1 minute. Remove the shrimp and drain. Keep water to cook the vermicelli later. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli under cold water, and stir make sure the noodles separate. To make the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a flat work surface. A cutting board or large plate will work well. Place 4 shrimp halves lengthwise down the middle of the wrapper, followed by ¼ of the chopped lettuce, ½ ounce of soft, well-drained vermicelli, and ¼ each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll like a thin burrito. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
  22. Beef tenderloin is one of those things that I rarely make but, when I do, I always find myself pledging to make more often in the future. Here's a recipe for a delicious beef tenderloin with a port wine and shiitake mushroom sauce that will have your diners asking what they've done to be loved so much. The recipe makes enough to serve two people. Scale accordingly. Ingredients: 1 pound beef tenderloin, cut into 1-inch cubes 1½ tablespoon extra-virgin olive oil, divided 1 cup shiitake mushrooms, thinly sliced 1 cup port wine 2 teaspoons seedless raspberry or blackberry jam 1 teaspoon Worcestershire sauce (Lea and Perins is gluten-free) ¾ cup beef broth salt and pepper to taste Directions: Lightly season beef tenderloin cubes with salt and pepper, then set aside at room temperature, and continue preparing the rest of the ingredients. Heat ¾ tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook about five minutes until they wilt and start to turn golden brown. Remove the mushrooms from the skillet and set aside. Heat the remaining olive oil in the skillet until it begins to smoke, then add the beef tenderloin cubes. Stir until cubes are brown on the outside and the meat is cooked just short of your desired degree of doneness, about 5 minutes total for medium rare tenderloin cubes. Remove the tenderloin cubes from the skillet and set aside. Turn up the heat, add the port wine to the skillet and bring to a boil. Boil until the port has reduced by half, then whisk in the jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to â…“ to ½ cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat briefly until warm. Remove and serve.
  23. If you're looking to deliver a delicious, memorable and romantic dinner to your loved one, then look no further than this simple variation on traditional filet mignon. This easy to make recipe tops filet mignon with a delicious wine-based sauce, and will have your snootiest diners cooing with delight at your culinary skills. The recipe calls for Burgundy, but any full-bodied red wine will work just fine. Ingredients: 2 (6 ounce) filets filet mignon 1½ cups Burgundy or other full-bodied red wine 1 cup gluten-free chicken broth ½ cup gluten-free beef broth 2 tablespoons unsalted butter, softened 1 tablespoon gluten-free flour or corn starch 2 teaspoons olive oil 2 shallots, chopped 2 cloves garlic, chopped ½ teaspoon fresh thyme freshly ground black pepper to taste Directions: In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook for about one hour, until mixture is reduced to about 1 cup. (You can do this a day ahead and keep covered in the fridge). In a small bowl, mix butter and gluten-free flour or corn starch. Heat 2 teaspoons olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and sauté until medium-rare, about 4 minutes per side. Move cooked steaks to a plate. To the skillet, add shallots, garlic and thyme, and the reduced wine mixture to skillet. Bring mixture to a boil, making sure to scrape up and include any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes. Spoon sauce over steaks and serve with favorite side dishes or salad.
  24. Very similar to fettuccine, tagliatelle is one of my favorite kinds of pasta. I especially like Schär brand gluten-free tagliatelle. When I was in Italy a while back, I enjoyed a tasty plate of gluten-free pasta in a porcini mushroom cream sauce. The dish was a home run, and when I got back to the States, I opened my cupboard and tried to duplicate the rich, flavorful sauce that had won my heart in Italy. After a few experiments, I settled on this recipe, which yields a creamy, delicious sauce and goes very well with the Schär tagliatelle I had on hand. The sauce incorporates parmesan cheese and will appeal to most macaroni and cheese lovers at your table. This recipe will yield 4 portions, so scale accordingly. Ingredients: 2 cups of fresh porcini mushrooms, or 1 cup dried porcinis (shiitake, or other mushrooms also work, but I like the flavor of the porcinis) ¼ cup dry vermouth 1 pound gluten-free tagliatelle or fettuccine (I use Schär brand) 2½ cups heavy cream 2 tablespoon olive oil 4 tablespoons unsalted butter ½ cup shallots, minced â…“ cup fresh carrots, lightly steamed and julienned 4 teaspoons garlic, minced 4 teaspoons fresh Italian parsley, minced 1 teaspoon chopped fresh thyme 2 teaspoons chopped fresh oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper, to taste 1 cup grated Parmigiano-Reggiano cheese Directions: Slice and sauté the mushrooms in a bit of butter, and 1 teaspoon of garlic, until soft. Add vermouth right at the end and simmer a couple of minutes. If you use dried mushrooms, then put them in a covered bowl of hot water for about 20 minutes, until they are soft, then squeeze any excess water from them before you slice and sauté them. Save the liquid for use later in the cooking process. Strain the liquid from mushrooms into a clean bowl. Set both the mushrooms and the liquid aside for later. Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, as per instructions. Meanwhile, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and stir about 2 minutes until soft. Add 2 teaspoons of garlic and stir for about 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the mushroom liquid, bring to a boil, and cook about 1-2 minutes, stirring occasionally, until the liquid is nearly evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook about 5 minutes, stirring occasionally, until the cream thickens. Add the parsley and mix well. Drain the pasta and add to the pan with the sauce. Sauté for about 2 minutes and mix until the pasta is well-coated with the liquid. Add ½ cup of the cheese, toss, and remove from the heat. Divide the pasta between two large bowls, and top each with a portion of the remaining cheese. Garnish with fresh carrots for color, and and serve immediately.
  25. Celiac.com 10/11/2012 - Would you be surprised to learn that a number of naturally brewed soy sauces are technically gluten-free? I was. I was recently doing some research for a catered even and needed to make a decision about what kind of soy sauce to use in the food preparation. Since the Korean food being served required a great deal of soy sauce for marinating purposes, the hosts were concerned that gluten-free tamari might end up costing too much. However, the event included a number of folks who eat gluten-free, and the hosts did want to provide food that everyone could eat. So, what to do? The restaurant making the food uses Kikkoman. Is Kikkoman safe to serve to people with celiac disease and gluten-intolerance? In an effort to answer that question, I did a bit of research. I was a bit surprised when my research led me to an interesting article on the naturally fermented soy sauce made by Kikkoman and Lima Foods, which are two major manufacturers of soy sauce. There are two ways to manufacture soy sauce. The first uses natural fermentation. The second uses chemical hydrolysis. Both methods will break down the complex proteins including gluten into smaller components such as amino acids and polypeptides. However, the soy sauces tested for the article were produced using natural fermentation. That's because chemically produced (or artificial) soy sauce is may contain toxic and carcinogenic components produced by hydrochloric acid hydrolysis. The article said that the soy sauces made by these companies actually met Codex Alimentarius standards for gluten-free foods, and that tests show their gluten content to be well under the 20ppm required for gluten-free products. The people who produced the article sent samples out to a major laboratory in the Netherlands for gluten analysis, and the results were surprising. Gluten content in both samples was well under the acceptable detection limit of 5ppm (see report). According to a new European laws, any product labeled gluten-free must contain less than 20 ppm gluten. The FDA has proposed the same 20 ppm level for their rule, which they look set to implement very soon. That means that the naturally fermented soy sauces that were tested meet gluten-free standards, and will likely not trigger adverse reaction in gluten sensitive individuals, especially considering the small daily quantities of soy sauce consumed. Anyone who does not trust this can, of course, choose soy sauces that do not contain any wheat to start with. Tamari soy sauces are typically produced without wheat, but some brands do not follow this tradition and are not wheat-free, so: Buyer beware. As for the catered event, after talking with the gluten-free guests, the hosts decided to go with traditional Kikkoman. They have not received any reports of illness or adverse reactions, even in the several people with high gluten-sensitivity. I'm sure there are plenty of gluten-free eaters who have plenty to say about soy sauce. What's your take on the test results? Source: Soya.be LAB RESULTS