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Found 11 results

  1. Celiac.com 04/27/2019 - If you're looking for a delicious way to serve spring vegetables, look no further than this delightfully delicious French-style soup. It's French, so of course it contains butter and cream. It also contains rice, and loads of spring vegetables, including fresh spinach, leeks, carrots, potatoes, and asparagus to deliver a tasty soup that's sure to disappear and leave hungry eaters smiling. Ingredients: ¼ cup butter 1 pound leeks, chopped ½ pound fresh spinach 1 onion, chopped 3 large potatoes, chopped 2 large carrots, chopped 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 2 quarts water ⅓ cup uncooked long-grain white rice 4 teaspoons salt 1 cup heavy cream Directions: Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice, add salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving with toasted gluten-free bread and a spring salad for a memorable meal.
  2. Something I definitely miss since going gluten-free are spring rolls. Rarely can I find a good gluten-free spring roll. I was definitely feeling lucky when I recently tried Original Gluten-Free Spring Rolls by Lucky Foods. The rolls are super easy to prepare—mine were ready in around 10 minutes at 375F in a toaster oven. The rolls far exceeded my expectations, and were crispy and delicious. They are an outstanding cross-over product, and you would never know that they are gluten-free. The dipping sauce that came with them is also fantastic, and the rolls are vegan as well. If you miss spring rolls and want to feel lucky, I highly recommend that you try Lucky Foods Original Gluten-Free Spring Rolls! Visit their site for more info: luckyfood.com
  3. Celiac.com 01/05/2016 - Did you know that an important step for the celiac and gluten sensitive person occurred on September 30, 2014? Jennifer North, Vice-President of the National Foundation for Celiac Awareness (NFCA) delivered the following comments to the U.S. Food & Drug Administration (FDA), Food Advisory Committee on behalf of those living with gluten disorders: "My name is Jennifer North. I am the Vice President of the National Foundation for Celiac Awareness. I represent approximately 21 million people who require the gluten-free diet for health reasons including those with celiac disease, a genetic autoimmune disease that could lead to cancer, infertility and recurrent miscarriage and the onset of other autoimmune diseases if left undiagnosed or untreated. The NFCA is an evidence-based organization with an international, medical, and scientific advisory council. We just completed a FDA grant to research the impact of gluten in medication. We provide accredited gluten-free training to over 1000 learners from over 180 restaurants and colleges each year. Our media campaigns introduced the idea that the gluten-free diet is not a fad, but in fact a medical necessity for those with celiac disease and other gluten-related disorders to nearly a quarter of a billion people thus far in 2014. We secured the Associated Press' big story of the day on August 5, the compliance date of the gluten-free labeling rule. We also hosted two free webinars on the topic, one including Suzanne Walker, a representative of the FDA as a presenter. As a passive observer it may seem that life has never been better for people looking for gluten-free options. Despite the growth of the marketplace to over $20 billion dollars annually and the availability of gluten-free food in gas stations and convenience stores, the gluten-free diet is proving to be emotionally and logistically difficult to navigate. The gluten-free community lives in fear of food every day. Their concerns have a basis. Research from the Mayo Clinic shows that nearly 70 percent of people with celiac disease, who maintain a gluten-free diet, continue to have intestinal damage from inadvertent gluten exposure. Last week, the NFCA engaged 350,000 people in a social media dialogue about getting gluten in restaurants. Eating remains the most critical quality of life issue affecting the gluten-free community today. A recent study of disease treatment burden found that the gluten-free diet has an equivalent burden as those with end-stage renal failure rate dialysis. I hope you find that as shocking as we do and we find it unacceptable. We salute the FDA for finalizing the gluten-free labeling rule which was mandated as part of FALCA and protects consumers whose health is dependent on access to safe gluten-free food. I am here today to ask for your support in seeking clarity from the FDA about references to the obligations of restaurants and food service operators in meeting the requirements of the ruling in order to make a gluten-free menu claim. The health of those with celiac disease and nonceliac gluten sensitivity depends on food service operators being educated and transparent. We welcome the efforts of the FDA in acting to protect our interests. However, FALCA is designed for packed foods and was vetted by the packaged foods industry. The regulation not only centers around the prohibition of gluten-containing ingredients but also requires the validation that contamination of gluten-free products does not exceed 20 parts per million of gluten residue. The FDA's statements in its Q&A and its guidance documents state that while the ruling applies to packaged products, it does expect restaurants to comply. It also states that it may engage state and local bodies and enforcing the ruling in the food service setting. This is problematic because the restaurant setting is not typically closed and well-controlled and predictable system where testing of samples is representative of the overall risk. It is not cost effective for restaurants to test every dish between the kitchen and the table and effective testing for gluten residue requires advanced technical knowledge. With ambiguous language and lack of specific guidance for the food service sector many restaurant operators are holding back on labeling gluten-free items or are using terminology that confuses consumers like low gluten, gluten friendly or gluten-free ingredients. To back up what we are hearing anecdotally we launched a survey in which nearly 150 responses were received from a wide variety of operators representing all geographies in the US. The majority of respondents were individual owner/operators, but multi-unit regional chains, colleges and universities and K-12 school districts also responded. Our findings show that 89 percent of respondents either believe the ruling applies to them or are unsure whether or not it applies to them, 12 percent report that the gluten-free label rule will change their menu claims and more than a third are unsure what to do with their menu claims. While we certainly want to discourage restaurants who are unable to safely and consistently offer gluten-free dishes from doing so, our survey shows that even restaurants who have in-depth knowledge and training and strict controls in place are unclear about whether or not they are able to continue to identify gluten-free dishes to their own customers. We are concerned that this will limit accessibility of gluten-free friend and quash the great strides we have made in bringing gluten-free food safety to the forefront of the food service industry by working with the largest manufacturers and distributors in the space, a group of loyal chef ambassadors and partner organizations like the National Restaurant Association. Please stand with us as we seek formal guidance from the FDA that will provide a basis of understanding for how to expect food service operators to legally and responsibly serve those who must adhere to the gluten-free diet for medical reasons. " Exciting News! The NFCA also has a concise small "Dining Out Tips" card for the celiac that you can get on their web site NFCA Celiac Central. On the right side of the card there is a tear-off section to leave with the restaurant to recommend that they get gluten-free training for the management and staff. Or try their "10 Tips for Resilient Solutions". And while I am on a role regarding information cards, visit glutenfreeandmore.com to purchase Casein-Free Dining Cards, but remember casein-free diets may remove adequate calcium and vitamin D from your diet, and if you have not been diagnosed with autism spectrum disorders, have no further issues as long as you strictly follow your gluten-free diet the casein free diet may not be for you. The person who becomes lactose intolerant is the one still eating gluten, where after the villi and microvilli in the small intestine have become so damaged they are no longer capable of catching and breaking down the lactose molecule. The problem usually disappears when a celiac removes gluten totally from their diet thus enabling the damaged villi and microvilli to grow back. Remember that lactose intolerance symptoms can continue for a long time after a celiac has gone on a 100% gluten-free diet. (In some cases the villi and microvilli damage can take up to two years to heal completely—Scott Adams, founder and publisher of this Journal of Gluten Sensitivity.) The NFCA is a major advocate for the consumer with regards to better labeling, and regarding medications, "Legislation and regulation can provide the path for ensuring that consumers have the information they need to make healthy choices". Under the Federal Food, Drug, and Cosmetic Act (FFDCA), OTC medications must list inactive ingredients on the container, and prescription drugs must include a description of the medication, which includes inactive ingredients, in the package insert, but although the inactive ingredients must be disclosed, the source of the ingredients and the potential allergens in them do not need to be clearly named. Common food allergens (like peanuts, milk, eggs, soy, gelatin, and fish) can hide in a medication's excipients, which are inactive or filler ingredients used to provide shape or bulk and sometimes to aid in absorption. These allergens do not need to be specifically identified. For example, "starch" can be corn, potato, tapioca or wheat starch, according to Alice Bast, president of the National Foundation fort Celiac Awareness We are advised to stay with the same Pharmacy and work closely with your doctor and pharmacist. If your medication does not have a package insert ask for one, or an information sheet, and read it watching out for the word "starch". There are some free websites that can help you or your pharmacist track down details on your drugs. DailyMed (dailymed.nim.nih.gov) allows you access to manufacturers to see full prescribing information, Orange Book helps determine if two products, (a generically named drug vs. the officially prescribed drug name) are therapeutically equivalent (www.accessdata.fda.gov/scripts/cder/ob). GlutenFreeDrugs.com, a website maintained by pharmacist Steve Plogsted of Nationwide Children's Hospital in Columbus, Ohio, identifies which drugs should be safe for those avoiding gluten. I also contacted Health Canada, Media Relations Unit (613) 957-2983 with regard to food labeling, not only for pre-packaged foods but also to enquire if we are intending to follow the United States Gluten-free Labeling Rule Clarification. In Canada the Federal Government and Provincial Governments share the responsibility of consumer protection regarding food allergies (www.inspection.gc.ca/food-labelling/eng/1299879892810 - 613-957-2983). The drug safety e-mail and toll-free number is info@hc-sc.gc.ca and 1-866-225-0709. It is Eastern Standard Time so calling from the West Coast needs to be before 3:00 p.m. There is a Canadian Food Inspection Agency for B.C. at (604) 292-5700. They are responsible for enforcing regulations with regards to inspection and labeling of foods in the industry (gluten-free claims, allergen free claims, and policy updates: www.inspection.gc.ca/foodlabelling/cooflabelllingforindustry). The person I am dealing with to try to make sense out of our resolutions is andre.gagnon@hc.sc.ca, and he has promised to get back to me with regards to my numerous questions. It was December 2002 when Food & Drug Regulations were amended to make nutrition labeling mandatory on 'most' food labels. It became mandatory in December 2007 to comply with new regulations regarding pre-packaged foods, and that was for small businesses, who now NOTED the fact that Canada's list of priority food allergens differs from that of the U.S.A., Canada's largest trading partner. If you are planning to shop in Canada it is important to familiarize yourself with the differences regarding per-packaged gluten-free food, including wholesale foods. Restaurant regulations are provincially mandated in Canada,. That means if you are planning on stopping at an "eat and run" fast food restaurant in B.C. (chains or franchises) its regulations with regards to floured french fries vs. pure gluten-free fries, should be the same as Ontario regulations, as will the oil in which they are fried. You may not be able to find a gluten-free cookie or bar in every franchised store; that is their prerogative. I do not know if every Woods Coffee & Sandwich Shop in the U.S.A. carries gluten-free sandwiches, buns and cookies but they do in the Washington area. The old rule of "asking" and "Caveat emptor" applies. If you don't ask how the sandwiches are made you run the risk of being "glutened" at a health cost to you. The U.S. may also have concerns about packaged foods coming into the United States from other countries such as Mexico, India and China having their ingredients listed in the language of their native country, and your food choice "gets lost in translation". I did address that inquiry to our local bodies here in Canada and also to Claude Gagnon at the Ministry of food and agriculture in Ottawa, also listing training for restaurant staff, separate sites for preparation, precautions regarding cross-contamination and depending on how long their "leave a message" line was available to me I kept going. In 2012 detailed regulations officially mandated and greatly clarified the disclosure of priority food allergens in foods offered for sale in Canada. Any food ingredient sourced from a 'priority food allergen' must declare the allergen by its official name, either within the list of ingredients or in a "Contains" disclosure at the end of the ingredients list on the product label. This necessitates reading the list of ingredients with its declaration of the allergies and reading down to, or searching for, the disclosure at the end of the ingredient list on the product label. I have not found that all products list the "contains" disclosure at the end of the ingredients list, but do place it somewhere on the product label, which can, when speed shopping, cause errors. This is why you have to watch thickening agents, sauces, soy sauce (switch to Tamari) nearly everything needs to be carefully checked out. Corn starch is a great thickener for gravies or sauces. There is a product here in Canada called Veloutine, a sauce thickener, which comes in brown or white and is gluten-free. You are better off switching from sugar to honey whenever you can as sugar depresses the immune system and encourages the growth of candida and the unhealthy bacteria. Honey supports the immune system and the good bacteria but does not support the unhealthy bacteria and candida very well. Did you know that some anti-caking agents may contain wheat? Check your herbs and spices, especially if they come in a counter friendly rack. Watch the ground spices in particular and avoid the ones which state "Contain wheat products" warning. The Gluten-free Watchdog founded by Tricia Thompson (https://www.glutenfreewatchdog.org) has a new report on spices; it will also tell you the difference between the words 'spices' and 'seasonings' and how it might affect a celiac. Agriculture & Agri-Food Canada actually has a "Gluten-Free Claims in the Market Place" brochure which is free of charge (www.agr.gc.ca/food/glutenfree). Different statistics are as confusing to us as they are to you. Mother Earth News (www.motherearthnews.com) say as of September 2013 the gluten-free products in Canada were a $90 million dollar enterprise, and in the U.S.A. the market was valued at $4.2 billion and climbing. That is not very far from the Rockville, MD based Research Firm which projected $5.5 billion by 2015. Did you know that with regards to foods that contain casein not all celiac people need to go out and buy coconut milk or soy milk? Scott Adams, the founder of "Celiac.com," says "the fact that lactose intolerance is frequently a side effect of celiac disease. Celiac's who eat gluten become lactose intolerant after the villi and microvilli in their small intestine have become damaged, and are no longer capable of catching and breaking down the lactose molecule. He states that the problem usually disappears when celiacs remove gluten from their diet. Which allows the damaged villi and microvilli to grow back. Lactose intolerance however, can continue for a long time after a celiac has gone on a 100% gluten-free. It "can" in some cases up to two years to heal completely. In most cases it takes between six months and a year. Another site for people who are gluten-free and dairy free, other than our own web site, is About.com. Nancy Lapid explains the connection in language that you can understand. These two references contained the best descriptions of the celiac disease/lactose intolerance link. It is not something that you can diagnose and handle alone. Those of you who have been taking OTC "Lactaid" long before you were diagnosed with celiac disease need to be evaluated soon! Guidance from a qualified physician or nutritionist is strongly advised. You will either hear or read that casein is like a drug and can cause withdrawal symptoms and a list of complaints that will elevate your blood pressure! Get your facts straight before going on an elimination diet or adding dairy-free to your already difficult diet. Children with autism frequently seem addicted to wheat (gluten) and dairy (casein) products. Some people with autism and schizophrenia may be incompletely digesting wheat and dairy proteins. These incompletely digested peptides are then absorbed into the body and bind to opiate receptors altering behavior and other physiological reactions. Common symptoms of withdrawal toxification from gluten-derived opioid and brain neurochemical imbalances. The evidence suggests that about 70% of celiac patients will experience these symptoms when starting a strict gluten-free diet. There is the addictive nature of gluten which is often overlooked. There are common symptoms of withdrawal or detoxification from gluten-derived opiates and a brain neurochemical imbalance.
  4. This fun candy associated with the Easter holiday is better than ever now that Surf Sweets has made them organic. These jelly beans are made without corn syrup – which is a huge plus – they are sweetened with organic cane sugar and organic tapioca syrup. They are also free of artificial colors and flavors. I'm not sure what makes them taste so good...maybe it's the combination of organic grape juice and organic black carrot juice – who knew there were black carrots? For a sweat treat that's healthier than most, you have to try these. Don't wait as The Easter Bunny is almost here: www.surfsweets.com. Review written by Patricia Seeley.
  5. Few things can elicit in me such feelings of culinary triumph as roasting a chicken. Something about pulling juicy, golden brown bird from the oven just makes me smile with delight and anticipation. Chicken is one of the many things I love to roast. Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish. This recipe offers an easy way to prepare a delicious roast chicken. Ingredients: 1 whole, fresh roasting chicken Kosher salt and freshly ground pepper 2 cloves of garlic, crushed 1 lemon, quartered 1 large onion, halved 3 tablespoons extra-virgin olive oil 1 pound small red potatoes 1 bunch scallions 1 bunch baby carrots ¼ cup minced thyme Directions: Preheat the oven to 350 degrees F. Rinse the chicken and pat dry. Rub with crushed garlic. Season with salt and pepper. Score onion and place it in the chicken cavity. Place chicken skin-side up in a baking dish large enough to accommodate vegetables. Squeeze ½ lemon over the chicken, drizzle with 1 tablespoon olive oil and rub with thyme. Roast 30 minutes. Meanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots and the remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast about 35-45 more minutes, or until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining ½ lemon over the chicken and vegetables. Season with salt.
  6. 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 ⅓ 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.
  7. Celiac.com 04/06/2010 - Spring has officially sprung. The long spring day's pave the way for beautiful spring flowers, gorgeous weather, spring cleaning, and spring BBQ's! BBQ's are just as much fun for gluten-free diets as they are for everyone else. We can still enjoy grilling our food on the barbie, and washing it down with a cold one. Although there are some things you will want to know about gluten-free BBQing before you get too excited. Gluten-Free BBQ: If you use your BBQ grill for grilling gluten buns and gluten marinated meats, you will want to consider buying a new BBQ grill and dedicating it to your gluten-free foods only. However, if you share a grill with gluten containing foods and a dedicated BBQ grill is not an option, you will need to clean your grill thoroughly before each use and grill your gluten-free food before the grill is contaminated with gluten buns, meats, sauce drippings, etc. If you are a guest at a BBQ, and grilling your food on a clean grill first is not an option, or if you aren't sure if the grill is really clean, you might want to try using aluminum foil as a buffer between your food and the grill. Grilling your food on clean aluminum foil will keep the grill from contaminating your food. You will also want to make sure your food is not touched by any of the grill utensils that have touched gluten. *Reminder: Always make sureyour work surfaces, utensils, pans and tools are free of gluten. Alwaysread product labels carefully. Manufacturers can change productformulations, and ingredients without notice. If you have doubt, do notbuy or use a product before contacting the manufacturer for absoluteverification that the product is definitely gluten-free. If you don't have time to make your own marinade, there are gluten-free marinade options available. If you do make your own BBQ sauce, be sure to use gluten-free ingredients. Here are some gluten-free sauces and ingredients to help you on your way. Pre-Made Gluten-Free Condiments, BBQ sauce and Marinades *Tip: Not all spices are created equal. While most spices are naturally gluten-free, many spices have gluten added as a filler ingredient. Make sure your spices are gluten-free and check with the manufacturer if you have any doubts. Gluten Free Finger Foods: No BBQ is satisfying without finger foods. Make sure to bring your own finger foods to a BBQ & it's always good to bring extra to share. Whenever I have taken gluten-free snacks to a party, my gluten-free snacks get eaten up before any of the other snacks. Whether it is the novelty of the gluten-free snacks, I don't know. So if you want to enjoy the snacks you bring-bring extra because everyone seems to love gluten-free snacks. There are many salty snacking options, but don't forget that healthy choices like celery and carrot sticks are naturally gluten-free, and they make a wonderful finger food. Gluten Free Chips & Snacks Vegan Gluten-Free Garlic Hummus DipIngredients: 1 can (16 ounces) gluten free chick peas or garbanzo beans¼ liquid from the can 3 tablespoons fresh squeezed lemon juice 1 ½ tablespoons tahini 5cloves garlic, crushed ½ teaspoon Himalayan salt 2 tablespoons extra virgin olive oil SERVES 5 -10 Preparation: Drain chickpeas and reserve 1/4 of a cup of the liquid. Place all ingredients in a blender and blend on low until smooth. This is a basic recipe, but you can add your favorite spices to make whatever variation strikes your fancy. Gluten-Free Alcohol: What BBQ is complete without a cold beer or blended margarita to wash down all the yummy grub? While beer is typically made with wheat or barley and is therefore not gluten-free, in these modern times, we have more options than our celiac/gluten intolerant relatives ever drempt of. Today, we can find beer brewed with rice, sorghum, millet and other gluten-free grains. Sampling gluten-free beers before a BBQ or event will allow you to decide which beers you like so you know what to bring to the BBQ. I have included links below to gluten-free beers world-wide, though many of the following beers can be found at your local grocery store. (Please note, not all beers on the following list are certified gluten-free. Some are from a dedicated facility, but all are gluten-free). Gluten-Free Beers New Grist Redbridge Green's Hambleton Ales O'Brien Certified Gluten-Free Beers Billabong Brewing St. Peter's Gluten-Free Dedicated Breweries Schnitzer Bräu Bard's Distilled Alcohol: It is a bit easier to accommodate gluten sensitivities with mixed drinks, as all distilled alcohol is naturally gluten-free. However, most drink mixers contain gluten. For a list of gluten-free alcohol and gluten-free mixers go here: Distilled Alcohol and SpiritsAnd for those of us looking for non-alcoholic gluten-free beverages, there are many wonderful gluten-free, non-alcoholic drinks on the market. Although, I always feel more confident making my own gluten-free beverages whenever possible. The following is a recipe for agave sweetened lemonade-perfect for a hot day! Gluten-Free Lemonade With Agave Ingredients: 1/2 cup agave nectar syrup 1 cup water 10 leaves lemon verbena, slightly crushed in a mortar pestle 8 large lemons (organic if possible) enough water to suit your taste buds *Tip: If you are looking for a kick, you can also use this as a mixer for alcoholic beverages.Preparation: To create the simple syrup, combine the agave and water to boil in a small saucepan When the mixture has come to a boil, add the lemon verbena leaves Turn off the heat and let the syrup sit on the stove top for half an hour Refrigerate until cool Making the lemonade: Juice the lemons as much as possible Add the lemon verbena syrup to the lemon juice Add water, in small batches, until the lemonade tastes the way you like to drink it Serve over ice and garnish with a leaf of lemon verbena Serves 4 Gluten-Free Quick Check: Use a gluten-free dedicated BBQ whenever possible Keep all gluten-free food separate from gluten containing food Make sure your spices, dips and drinks are all gluten-free Check all labels Contact manufacturers whenever necessary Keep your hands clean Enjoy!
  8. It's Chinese New Year and spring rolls are a must have for atraditional Chinese dinner. After a spring roll is deep fried, the skinturns golden, and the color and the shape of the spring roll representa "gold bar." Serving spring rolls during Chinese New Year is done topresent "gold" to guests and wish all the guests luck in making moremoney in the coming year. And yes, everyone cares about moneynowadays..and Chinese people sometimes do care about money way toomuch! In a more traditional Chinese spring roll, the fillings oftencontain pork and shrimp along with shredded vegetable. As for me, Iopted for vegetarian version, and tofu is used as protein. I have oftenbrought my version of spring rolls to potluck dinners and everyoneoften asks me for the recipe. I am finally going to share it here. Atypical spring roll wrapper is made with wheat--to make a gluten-freeversion you need to use Vietnamese rice paper wraps instead. Thegluten-free version is healthier since it's not fried. My version ofthe spring roll does not use the traditional ingredients that my momwould normally use in Hong Kong or my Vietnamese friend would do in amore traditional Vietnamese spring roll or summer roll. People often think that it's time consuming to make spring rolls. In reality, you will be surprised how easy it is. Preparation Time: 20-30 minutes Cook Time: 15 minutes NOTE:It is the best to prepare the fillings and let it cool and drained anyliquid from the filling before wrapping. The heat and the moisture willpotentially break the wrapper. Also, you can use any kind of vegetablefor the fillings. But make sure to chop it up finely. Ingredients: 1 package of spring roll wrapper or rice paper wrapper 1 package of rainbow slaw or brocolli slaw (It can be found in salad session in supermarket) 1 package of Tofu Cutlet or 5-spiced tofu or spice tofu or extra firm tofu - cut into 1" strip 2 cups of bean sprouts 1 package of Chinese Pickled Vegetable (Zhacai) or 1/2 cup of dill pickles - it's optional - cut into 1" strip 2 tablespoon of gluten-free soy sauce 1 teaspoon of kosher salt 1 tablespoon of Chinese cooking wine or red wine 1/2 teaspoon of white pepper 1/2 teaspoon of sugar 2 teaspoon of sesame seeds oil 2 tablespoon of cooking oil, prefer olive oil 1 teaspoon of rice vinegar (dipping sauce) 1 tablepoon of gluten-free soy sauce (dipping sauce) Some sesame seed oil (or hot oil if you prefer spicy) Fillings: Heat Wok without any oil, cut the tofu and pickles into 1" strip and wash all vegetables and drain them. When the wok is hot, cook beansprouts and stir it until they are heated through, about 2 minutes.Note: Make sure to keep stirring to prevent sticking on the wok. Removefrom wok and set aside. Put oil in the wok and gentlymove the wok left and right to let the oil coat the bottom, put inrainbow slaw and tofu and stir them for a minute, then add pickles andstir for another minute. Add soy sauce, wine, salt, sugar, white pepper and stir ituntil the seasonings are well blended into the vegetables; about 3-4minutes. Make sure not to overcook the filling, you would like thevegetables still a little crunchy. Add the bean sprouts into the wok and stir until they areheated through, about 1 minute or so. Taste the fillings and add moresalt if necessary. Turn the heat off and add the sesame seed oil and stir the oil into the fillings. Put the fillings into a drainer and cool off. Gluten Free Version: Fill a large shallow bowl with warm water, put rice paper into theshallow bowl one at a time; otherwise, they will stick together.When the rice paper is soft about 15 second, remove from bowl and drainthe water off of it. Lay 1 rice paper wrapper in a dry cloth and put 2 spoonfulsof the fillings in the middle of the wrapper; make sure not toover-stuff the wrapper, you would need to leave 1.5" on each sides inorder to wrap the spring roll. Fold up the bottom of the wrapper. The bottom of the wrapperis the part that is closest to the filling. Fold this up over thefilling and press down slightly. Fold both sides to the center so that the edge of both sides meet in the middle Hold the sides and roll the spring up until the end of the wrapper Combine rice vinegar, soy sauce and sesame seed oil in a dipping bowl and serve immediately Happy Cooking!
  9. In addition to being gluten-free, this recipe is also soy, dairy and nightshade-free. Ingredients: 1 tablespoon sesame oil 1 tablespoon lime juice 10 spigs fresh cilantro, minced 4 tablespoons sweetened coconut 1 mango, seeded, peeled and chopped 1 can baby corn, cut into chunks ½ cup pea pods 1 cup baby shrimp 1 fresh garlic clove, minced 1 teaspoon fresh grated ginger kosher or sea salt to taste 8 spring roll wrappers (rice or tapioca-up to you) Directions: In a large mixing bowl add all ingredients, stir well. Set aside Turn on tap (water) to warm temp and let run, and use your favorite cutting board to assemble rolls. Hold 1 wrap under running water, making sure you get front and back, hold under for about 30 seconds, until it starts to soften, then place flat on cutting board surface. Spoon filling across middle about 2 inches thick, then wrap sides over, bottom up and fold over. Repeat. Serves 4.
  10. This recipe comes to us from Nisla Whetstone. Filling: 1 pound ground pork ½ head cabbage, thinly sliced 4-6 carrots, grated 1 onion, diced 1-2 garlic cloves, minced salt pepper 12 ounce package round gluten-free rice paper wrappers (about 30 wraps). Directions: Toss filling ingredients together and brown in a skillet or wok until cooked through. Dip one wrapper into pan of boiling water to soften. Spoon 2-3 tablespoons cooked filling onto a softened wrap. Roll one side edge of wrap over filling, tuck in top and bottom ends, and continue rolling. Place seam side down on counter. Continue filling and rolling wraps until all wraps are rolled. Eat spring roll as is, or for a crispy wrap, fry a few at a time in very hot oil (350-375F) until wrappers are lightly browned.
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