I had the worst reaction to Amy's brand gluten-free pizza last Monday night. It made me question whether I suddenly have trouble with rice as well as wheat gluten. That would be terrible. I love rice. I would hate to have to give it up. Since I don't eat a lot of gluten-free pizza, pasta or bread (because it's not really good for you), I didn't have a lot of experiences to compare my reaction to. But I did remember that I'd had a reaction before to rice flour about a year ago when I'd used it to bread some chicken (because I miss fried chicken really badly!). So I'm not sure if rice flour is the problem or if these two instances are just cases of cross-contamination in the manufacturing process. I've eaten sushi since that Amy's pizza reaction and had no reaction what-so-ever, so I'd like to take that as evidence that rice is not a culprit. I'll have to try a different brand of GF pizza and see if maybe it's just a brand issue and I should just avoid Amy's -- but so far I haven't found another brand of frozen GF pizza to try in Panama City. There just aren't a lot of GF options here. Has anyone else had trouble with rice flour? Please share your experience, so that we can all learn from it.
Update 6/3/12: I've since learned that there are lots of different varieties of rice with different types of gluten proteins, some of which you may react to and some that may cause no reaction in those with gluten sensitivity -- and there is no way to know what type of rice was used to make the flour that some gluten-free products are made from. So there you go, people. That's all I know.
Wednesday, February 22, 2012
Sunday, February 12, 2012
Crab Cakes Recipe
In addition to pizza and fried chicken, one of my other favorites that I can never order out again since having to go on a gluten-free diet is crab cakes. So here is my attempt at gluten-free crab cakes.
Ingredients
6 tablespoons coconut oil,* divided (virgin coconut oil will taste sweet, refined coconut oil will not -- your choice. I like it sweet!)
1 yellow onion, chopped
4 (6 ounce) cans of real crabmeat,** drained
1 egg
2 tablespoons mayonnaise
1 teaspoon dry mustard
1 teaspoon of paprika
4 tablespoons of crushed gluten-free crackers
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
2 tablespoons of chives, chopped
1 teaspoon of parsley (fresh or flakes)
a pinch of salt to taste
a pinch of ground black pepper to taste
1/2 tsp cayenne (optional)
hot sauce, to taste
1 cup gluten-free panko-style bread crumbs (if you can't find panko-style, regular gf bread crumbs will be fine -- you can always make your own bread crumbs from crushed, toasted gf bread)
* Coconut oil is much better for you than other oils and has numerous health benefits.
**Do not use imitation crab. It is not gluten free.
Directions
Heat 2 tablespoons oil in a skillet over high heat. Saute chopped onion briefly until tender; cool slightly.
Combine crabmeat, sauteed onions, egg, mayonnaise, dry mustard, paprika, crushed crackers, hot sauce, garlic powder, Old Bay seasoning, cayenne, salt and pepper. Form into 1/2 inch thick patties, no more than 2 inches in diameter.* Coat the patties with bread crumbs. Refrigerate patties for 1-2 hours, up to 24 hours, before frying.
Heat 4 tablespoons coconut oil in a skillet over medium high heat. Fry patties until golden brown on each side. Drain briefly on paper towels and serve hot.
* If you make the patties too big they will fall apart when you try to flip them. Remember gluten is what holds food together, so without it, there is really not much to keep it from falling apart.
For a simple sauce try mayonnaise and picante sauce. Or check out my shrimp sauce recipe in the previous blog.
Ingredients
6 tablespoons coconut oil,* divided (virgin coconut oil will taste sweet, refined coconut oil will not -- your choice. I like it sweet!)
1 yellow onion, chopped
4 (6 ounce) cans of real crabmeat,** drained
1 egg
2 tablespoons mayonnaise
1 teaspoon dry mustard
1 teaspoon of paprika
4 tablespoons of crushed gluten-free crackers
1 teaspoon garlic powder
1/4 teaspoon Old Bay Seasoning
2 tablespoons of chives, chopped
1 teaspoon of parsley (fresh or flakes)
a pinch of salt to taste
a pinch of ground black pepper to taste
1/2 tsp cayenne (optional)
hot sauce, to taste
1 cup gluten-free panko-style bread crumbs (if you can't find panko-style, regular gf bread crumbs will be fine -- you can always make your own bread crumbs from crushed, toasted gf bread)
* Coconut oil is much better for you than other oils and has numerous health benefits.
**Do not use imitation crab. It is not gluten free.
Directions
Heat 2 tablespoons oil in a skillet over high heat. Saute chopped onion briefly until tender; cool slightly.
Combine crabmeat, sauteed onions, egg, mayonnaise, dry mustard, paprika, crushed crackers, hot sauce, garlic powder, Old Bay seasoning, cayenne, salt and pepper. Form into 1/2 inch thick patties, no more than 2 inches in diameter.* Coat the patties with bread crumbs. Refrigerate patties for 1-2 hours, up to 24 hours, before frying.
Heat 4 tablespoons coconut oil in a skillet over medium high heat. Fry patties until golden brown on each side. Drain briefly on paper towels and serve hot.
* If you make the patties too big they will fall apart when you try to flip them. Remember gluten is what holds food together, so without it, there is really not much to keep it from falling apart.
For a simple sauce try mayonnaise and picante sauce. Or check out my shrimp sauce recipe in the previous blog.
Sunday, February 5, 2012
Shrimp Sauce Recipe
I have made shrimp sauce! (Read that first line in the voice of Tom Hanks from "Cast Away" when he triumphantly announced "I have made fire")
I love that sauce they serve in Japanese restaurants, (sometimes they call it shrimp sauce and sometimes they call it yum yum sauce -- which is a perfect name for it). So I took a stab at creating the same sauce at home. What I came up with is pretty close. If I later tweak it and get it closer, I'll update the recipe.
1 and 1/4 cup of mayonnaise
2 teaspoons tomato paste
1 tablespoon melted butter
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon paprika
dash of cayenne
1/4 cup of water
10-15 splashes of hot sauce
Mix all ingredients together thoroughly. Refrigerate overnight to allow flavors to blend. It will not taste like shrimp sauce until the next day.
I plan to make gluten-free crab cakes tomorrow to eat with my shrimp sauce. I'll post the crab cakes recipe later this week.
I love that sauce they serve in Japanese restaurants, (sometimes they call it shrimp sauce and sometimes they call it yum yum sauce -- which is a perfect name for it). So I took a stab at creating the same sauce at home. What I came up with is pretty close. If I later tweak it and get it closer, I'll update the recipe.
1 and 1/4 cup of mayonnaise
2 teaspoons tomato paste
1 tablespoon melted butter
1 tablespoon sugar
1 teaspoon garlic powder
1/2 teaspoon paprika
dash of cayenne
1/4 cup of water
10-15 splashes of hot sauce
Mix all ingredients together thoroughly. Refrigerate overnight to allow flavors to blend. It will not taste like shrimp sauce until the next day.
I plan to make gluten-free crab cakes tomorrow to eat with my shrimp sauce. I'll post the crab cakes recipe later this week.
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