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Celiac.com 06/18/2024 - Crispy, tangy, and irresistibly spicy, buffalo wings are a crowd-pleaser at any gathering. For those who need to avoid gluten, enjoying this classic favorite might seem challenging. However, with the right ingredients and techniques, you can create delicious gluten-free buffalo wings that rival any restaurant version. This recipe ensures that everyone, including those with celiac disease or gluten sensitivities, can savor these mouthwatering wings without worry. The secret to perfect buffalo wings lies in achieving the ideal balance between a crunchy exterior and a juicy, tender interior. By using a gluten-free flour blend and a few simple tricks, these wings come out perfectly crispy every time. Tossed in a fiery buffalo sauce made from gluten-free ingredients, these wings pack a punch of flavor that will leave you craving more. Whether you're hosting a game day party or simply treating yourself to a tasty snack, these gluten-free buffalo wings are sure to be a hit. Gluten-Free Buffalo Wings Ingredients: For the Wings: 2 pounds chicken wings, separated into drumettes and flats 1 cup gluten-free flour blend 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cayenne pepper (optional, for extra heat) 1 tablespoon baking powder (ensure it's gluten-free) Oil for frying (canola, vegetable, or peanut oil work well) For the Buffalo Sauce: ½ cup Frank's RedHot Original Cayenne Pepper Sauce (or any other gluten-free hot sauce) ¼ cup unsalted butter 1 tablespoon honey or agave syrup (optional, for a touch of sweetness) 1 teaspoon Worcestershire sauce (ensure it's gluten-free) ½ teaspoon garlic powder Directions: Prepare the Chicken Wings: Rinse the chicken wings under cold water and pat them dry with paper towels. This helps ensure they become crispy when fried. In a large bowl, mix the gluten-free flour blend, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper (if using), and baking powder. Toss the chicken wings in the flour mixture until they are evenly coated. Shake off any excess flour. Fry the Wings: Heat oil in a deep fryer or large pot to 375°F (190°C). Make sure there is enough oil to fully submerge the wings. Fry the wings in batches, being careful not to overcrowd the fryer. Cook each batch for 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the wings from the oil and place them on a wire rack or paper towels to drain any excess oil. Prepare the Buffalo Sauce: In a small saucepan over medium heat, melt the butter. Add the Frank's RedHot sauce, honey or agave syrup (if using), Worcestershire sauce, and garlic powder. Stir to combine. Bring the mixture to a simmer, then remove from heat. Toss the Wings: Place the fried wings in a large mixing bowl. Pour the buffalo sauce over the wings and toss them until they are evenly coated. Serve: Transfer the coated wings to a serving platter. Serve immediately with celery sticks and your favorite gluten-free dipping sauce, such as ranch or blue cheese. Enjoy your crispy, tangy, and spicy gluten-free buffalo wings!

Celiac.com 05/03/2022 - We get more than a few questions about food items and condiments. Lately, we've seen some questions about sriracha. Specifically, is Sriracha Rooster Sauce gluten-free, and safe for people with celiac disease? The answer is that Sriracha Rooster Sauce, while not labeled gluten-free, is naturally gluten-free, and regarded as safe for people with celiac disease. Moreover, most other brands of sriracha sauce are naturally gluten-free, but be sure to always read the ingredient label and look for any allergen warnings. Other brands, you say? Yes, that's because the Rooster is just the original. Generically, sriracha is typically a spicy sauce made from chiles and balanced with sugar, garlic, vinegar, and other spices. As this sauce gained popularity, many different companies have made their own versions of sriracha, including Tabasco, and Lee Kum Kee. When most Americans think of sriracha, they think of Rooster brand sriracha, that comes in the familiar green-tipped plastic bottle with a rooster logo. This is the original Sriracha sauce, and was created by Huy Fong Foods. This bottler is now so so recognizable that sriracha is also sometimes just called “rooster sauce,” hence the question. Huy Fong Huy Fong Sriracha Rooster Sauce is made without gluten ingredients in a dedicated factory, and is considered gluten-free and safe for people with celiac disease. Ingredients include: Chili, Sugar, Salt, Garlic, Distilled vinegar, Potassium sorbate, Sodium bisulfite as preservatives, and Xanthan gum. Lee Kum Kee Lee Kum Kee Sriracha Sauce is labeled gluten-free, and vegan. Tabasco Tabasco Premium Sriracha Sauce is certified gluten-free, kosher, halal, preservative free, non-GMI, and kosher. Do you have a favorite brand of sriracha that we've missed? Share it in the comments below.

Celiac.com 11/08/2019 - On a cold winter day, nothing will warm you up quicker than sipping a hot bowl of soup. Served with a side salad or a half sandwich, you can make a meal out of soup. For generations, mothers and grandmothers have fed chicken soup to family members suffering from colds because of its alleged healing powers… or are the healing powers in soup actually based in fact? Dr. Stephen Rennard, MD, is a scientist at the University of Nebraska Medical Center. He decided to check out his wife’s homemade chicken soup. He was surprised to find that the broth, when added to white blood cells, “…slows the neutrophils”… or in our language, it clears a stuffy nose by lessening the amount of inflammation in the nasal passages. The amino acid in chicken is similar to the drug doctors prescribe for patients with bronchitis. The acid in the broth thins the mucus in lungs. So chicken soup actually DOES have medicinal benefits. Most homemade soups are good for us because natural ingredients are simmered in a broth, so none of the nutrients are lost. The volume of soup fills you up without a lot of calories (assuming we’re not talking about lobster bisque made with cream!). Many vegetable-based soups are low in fat, saturated fat, cholesterol, and carbohydrates, though they may be high in sodium if you are too liberal with the salt shaker. Not only is soup nourishing, warm and satisfying, but the variety of soups is almost endless. A good soup starts with a good broth or stock. Broth is usually made with pieces of actual meat. Stock, on the other hand, is made by boiling bones with just a little meat trim, so it’s not as rich as broth. Just to confuse matters more, there is also consommé. Consommé is stock, but the bones used to make the stock are roasted first, then simmered. Consommé is a clear, reduced stock. There are gluten-free canned broths (chicken, beef, and vegetable), or you can make your own by simmering meat, poultry, or vegetables in water. Fish soup is also delicious, but the fish needs to be de-boned prior to cooking. Since most fish is rather bland, a canned fish sauce or chicken broth is often added to the water for extra flavor. Always remember to use cold water when you start. Add the meat then bring the water quickly to a boil. Once it starts to boil, immediately lower the heat and keep the water at a slow simmer. This will keep your soup from becoming cloudy. Don’t add spices at this point—add the spices once the soup is almost done. When making a beef broth, avoid the more tender cuts of meat. A cubed chuck steak or even oxtail bones will impart more flavor. For chicken broth, it’s best to use the whole chicken. Cut the chicken into parts, then you can roast the pieces beforehand for a browner broth, or merely add the pieces to the cold water for a paler stock. Use a “mirepoix” for vegetable stock. You’re probably thinking, “What in the heck is ‘mirepoix’?!” It’s just a fancy name for a mixture of diced veggies (carrots, leeks, celery, onion, etc.). A vegetable broth is ideal for soups such as minestrone. Sautéing chopped vegetables in a very small amount of oil until they are soft but not browned helps to bring out their flavor, but this step isn’t vital. Vegetables can be chopped and added directly to the soup to simmer if you prefer. One more thing about the broth—Depending on the base you use (beef, poultry, vegetables, or fish) you may opt to add other liquids to your soup, such as tomato sauce, tomato juice, or half and half (or skimmed milk if you’re counting fat grams) to name a few. If you’re pouring in a little sherry or red wine, add it at the end and don’t allow the soup to boil once it has been added. (Note: Too much wine will make your soup bitter.) The vegetables and legumes that can be added to soup are almost endless. If you can chop it, you can add it. There are the usual vegetables of potatoes, corn, peas, and beans of all sizes and shapes, but don’t overlook chopped spinach or endive, asparagus, cabbage, turnips, sweet potatoes, Brussels sprouts, and zucchini. For variety, sometimes add rice, wild rice, gluten-free pasta, or homemade gluten-free dumplings. Before serving, taste the soup. If the taste is too bland, add one or two gluten-free bouillon cubes or granules. If it’s too salty, add a cut-up potato, let it simmer about 15 minutes to absorb the excess salt, then discard the potato. If the soup tastes acidy, stir in 1/2 teaspoon sugar. And don’t forget to stir in your herbs at the end so their flavors are preserved instead of simmering them away. There are some very simple options for removing fat from soup to make it healthier. You can cover and refrigerate the soup for 6 to 8 hours or until the fat rises and solidifies in a layer at the top. Then use a spoon to lift off the hardened fat. If you’re in a hurry, drag GF bread slices over the top layer of the soup in order to blot up or absorb the grease, then discard the bread. A few leaves of lettuce dropped in a pot of soup will absorb grease from the top; remove them after the fat has been absorbed. Blot up the top layer of grease by floating a couple of paper towels on the surface of the soup; when they are fat saturated, throw out the towels. You will be surprised just how much fat you collect and discard. Generally, 1 quart of soup will yield 3 to 4 main servings. Gluten-Free Spicy Beef Soup Note that this recipe has no added salt so it is low in sodium. Ingredients: 1 tablespoon olive oil ½ pound 93% lean ground beef 1 cup chopped onion 1 clove garlic, minced 3 cups cold water 1 can (16 ounces) cut-up tomatoes, undrained 1 cup thinly-sliced carrots 1 can (8 ounces) light red kidney beans, drained ½ cup chopped green pepper 2 tablespoons tomato paste 2 teaspoons chili powder 2 teaspoons gluten-free beef bouillon granules ¼ teaspoon pepper Directions: Spray a large saucepan or Dutch oven with nonstick spray then add the oil. Brown the beef, onion, and garlic in the saucepan over medium-high heat, using a spoon to break up the meat into small chunks. Stir in the water, tomatoes, carrots, beans, green pepper, and tomato paste. Cover and simmer for 30 minutes. Add the chili powder, bouillon granules and pepper and simmer for 5 minutes more. Serves 4.

Oh, Chicken, how can I prepare thee? Let me count the ways. This is a great, quick spin on everyday chicken thighs and can easily spice up an ordinary middle-of-the-week dinner. The combination of spices is potent and aromatic but the real kick comes from the cider vinegar. I’ve played around with different combinations and quantities of spices depending on which flavor I want to highlight—that’s the fun part. Thighs are great over brown rice, on a salad, with veggies, in tacos or even on their own. Thighs also cook great on the grill in the summertime. Ingredients: 8 skinless, boneless chicken thighs 6 tablespoons honey 3 teaspoons cider vinegar 2 teaspoons garlic powder 2 teaspoons chili powder 2 teaspoons paprika 2 teaspoons black pepper 1 teaspoon ground cumin 1 teaspoon ginger 1 teaspoon ground red pepper 1 teaspoon salt Directions In a small bowl, mix honey and cider vinegar and set aside. Combine all spices in medium a bowl and mix well. Add in chicken thighs and work until well coated with spice mixture. Place thighs on a broiler pan and broil for 5-6 minutes on each side. After chicken in fully cooked, remove from over and brush half of the honey glaze over thighs. Cook for another minute and repeat with the reverse side of the chicken. Serve with you favorite side dish. Thighs are great the next day.