recipes

data-content-type="article"

As someone who was diagnosed with celiac disease as an infant, I’ve lived my entire life on the lookout for good gluten-free recipes. Millions of people around the world have celiac disease, a condition that prevents us from being able to digest the proteins that make up gluten. Fortunately, the world has come a long way in gluten-free cuisine. However, sometimes the best recipes are the ones that have been passed down for generations and are naturally gluten-free. In fact, you can find classic and delicious gluten-free recipes in every culture. Here are some beloved recipes from around the world.Galettes (photo above)The French first began using buckwheat to make crepes in the twelfth century. It is just as popular and just as gluten-free today as it was back then.Ingredients 1 cup milk 2 large eggs 1 tablespoon melted butter 1 cup buckwheat flour 3/4 teaspoon kosher salt 1/3 cup waterInstructions Add milk, eggs, butter, buckwheat flour, and salt together in a large bowl and mix or blend until smooth Place a pan over medium-high heat and brush it with melted butter. Pour just enough batter into the pan so that it thinly covers the surface when the pan is swirled. Cook for 1 to 2 minutes, or until the edges of the crepe begin to curl up slightly and the crepe lifts easily from the pan. Use a spatula to flip the crepe. Cook the second side for about 1 minute then transfer to a plate. You can eat these crepes with any number of savory fillings, although they are often eaten for breakfast with eggs and bacon inside. Recipe adapted from foodiewithfamily.com.Pad ThaiYou can find Pad Thai on the menu in any Thai restaurant. Because the dish is always made with rice noodles, it is a perfect gluten-free dish.Ingredients 8 ounces of rice noodles 2 tablespoons vegetable oil 1 clove garlic, minced 2 large eggs 1 1/2 tablespoons soy sauce* 2 tablespoons fresh lime juice (from about 1 medium lime) 2 tablespoons brown sugar 1 teaspoon fish sauce 1/8 teaspoon red pepper flakes 3 green onions, sliced 1/4 bunch fresh cilantro, leaves only, roughly chopped 1/4 cup chopped, unsalted peanutsInstructions Boil a large pot of water and add rice noodles. Cook the noodles until they are soft but not soggy. In a bowl, whisk the eggs lightly with a fork. Pour them into a skillet and lightly scramble them. When the eggs are cooked, remove the skillet from the heat and set it aside. In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce. Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm. *Be sure to check the ingredients to make sure that the soy sauce you’re buying is gluten-free!Recipe adapted from epicurious.com.ArepasArepas are a traditional Venezuelan and Columbian bread. They are primarily made using corn and are perfect to use as bread for a sandwich.Ingredients 2 cups warm water 1 1/2 teaspoon salt 1 tablespoon shortening, butter flavored, melted 2 cups instant corn masa flourInstructions Preheat oven to 350° F. Place water, salt, and shortening in a large bowl. Slowly add flour, mixing well. Once most of the flour is added, start mixing the dough by hand until it is just combined. Cover arepa dough with a moist towel and let sit at room temperature for 10 minutes. Scoop out 1/2 cup of arepa dough, roll into a ball, and flatten into a 4–5 inch diameter and 1/2 inch thick circle. Repeat this step with the remaining dough. Set a griddle to a medium-high heat and place 1 tablespoon of butter or shortening on it. Once the griddle is heated, add the arepas one by one. Cook each arepa for 3–4 minutes or until it begins to brown. Flip the arepa and cook for an additional 3–4 minutes on the other side. After all arepas have been seared on both sides, place them on a baking sheet and bake in preheated oven for 12–15 minutes. Slice arepas in half and stuff with your favorite sandwich-type fillings. Recipe adapted from evolvingtables.com.Brazilian Coconut CookieBrazilian recipes often use coconut as a staple ingredient. These coconut cookies are no exception, and because they are made with coconut flour, they’re naturally gluten-free.Ingredients 1 stick of butter, at room temperature 2 whole egg yolks 1 cup sugar 4 1/2 cups cornstarch 1 cup shredded coconut 3/4 cups coconut milk 1 teaspoon coconut extract 1 pinch saltInstructions Preheat oven to 350° F. In a large bowl, cream butter with egg yolks and sugar. Set aside. Combine the cornstarch with the shredded coconut. Alternate adding the coconut milk and the cornstarch mix into the creamed mixture. Then add a pinch of salt and a teaspoon of coconut extract. Mix well until dough is soft but not sticky. Roll balls of dough and place them on a greased baking tray. Bake for 35 minutes or until cookies feel tight when pressed in the center. When ready, remove them from the oven and place them on a cooling rack. Recipe adapted from tastykitchen.com.All photographs purchased through shutterfly.com.Written by Natalie Ann Davis

data-content-type="article"

Flatbreads have been with the human race for over 6,000 years, and since then, they have remained an integral part of many societies. The dish is still popular worldwide, and every country has its own unique flatbread variation. Here are a few flatbread recipes from around the world, along with explanations of their significance. Indian NaanNaan has been a traditional Indian bread since the fourteenth century and was first cooked in the Imperial Court at Delhi. Its versatility and soft texture have made it a popular addition to many South Asian meals.Ingredients2 tsp dry active yeast1 tsp sugar1/2 cup water2 ½ –3 cups flour, divided1/2 tsp salt1/4 cup olive oil1/3 cup plain yogurt1 large eggDirections Dissolve yeast and sugar in water, then let sit for a few minutes or until it is frothy on top. Whisk in the oil, yogurt, and egg until evenly combined. Add salt and flour. Stir until well combined. Continue adding flour, a half cup at a time, until you can no longer stir it with a spoon (about 1 to 1½ cups). Turn the ball of dough out onto a lightly floured surface and knead the ball of dough for about 3 minutes, adding small amounts of flour to keep the dough from sticking. You’ll end up using between 2½ to 3 cups flour total. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour, as this can make the dough too dry and stiff. Cover the dough and let it rise 1 hour. Gently flatten the dough into a disc and cut into 8 equal pieces. Shape each piece into a small ball. 5. Heat a large, heavy-bottomed skillet over medium heat. Roll each ball out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the dough on the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Stack the cooked bread on a plate and cover to keep warm. Serve plain or brushed with melted butter and sprinkled with herbs.Adapted from budgetbytes.comMediterranean Pita BreadFor over 4,000 years, the pita has been a staple in the Middle Eastern diet. The “pocket” that forms when cooking makes pita bread perfect for all sorts of fillings and turns it into not only a food, but a utensil.Ingredients2 tsp active dry yeast1 cup lukewarm water½ tsp sugar¼ cup whole-wheat flour2 ½ cups unbleached all-purpose flour, divided1 tsp kosher salt2 Tbs olive oilDirections Dissolve sugar and yeast in water. Whisk in whole-wheat flour and ¼ cup all-purpose flour. Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes. Add salt, olive oil, and nearly all remaining allpurpose flour (reserve ½ cup). With a wooden spoon, stir until mixture forms a shaggy mass. Dust with a little of the reserved flour, then knead in bowl for 1 minute, incorporating any stray bits of dry dough. Turn dough onto work surface. Knead lightly for 2 minutes, until smooth. Cover and let rest 10 minutes, then knead again for 2 minutes. Cover bowl tightly and put in a warm place. Leave until dough has doubled in size, about 1 hour. Heat oven to 475 degrees. On bottom shelf of oven, place a heavy-duty baking sheet. Punch down dough and divide into 8 pieces. Form each piece into a little ball. Take a ball and press into a flat disk with rolling pin. Roll to about 1/8 inch thick, dusting with flour if necessary. Carefully lift the dough circle and place quickly on hot baking sheet. After 2 minutes the dough should be nicely puffed. Flip and bake 1 minute more until pita is pale with only a few brown speckles. Repeat with the rest of the dough balls.Adapted from cooking.nytimes.comNative American FrybreadWhen Native Americans were forced from their homelands in the mid-1800s, they were sent to land that lacked farming resources the people needed. The US government sent help in the form of canned rations and flour, sugar, and lard. These ingredients were used to create frybread. Today, frybread has become a symbol of Native American strength and pride.Ingredients4 cups all-purpose flour1/2 teaspoon salt1 tablespoon baking powder1 ½ cups lukewarm water4 cups shorteningDirections Combine flour, salt, and baking powder. Stir in 1½ cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties ½ inch thick, and make a small hole in the center of each. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.Recipe adapted from allrecipes.comNorwegian Potato LefseNorwegian folklore claims that lefse was a gift from the ancient Norse gods. This is likely untrue, seeing as the dish is only 350 years old. Despite this, Norwegians take great pride in lefse. The flatbread is a traditional Christmas treat and a symbol of Norwegian heritage. Due to its sacred, revered status, some have referred to it as Norway’s own “holy bread.”Ingredients5 lbs russet potatoes, peeled2 sticks unsalted sweet cream butter (room temperature)1 teaspoon salt1 ¼ cups all-purpose flourDirections Bring a large stock pot full of water to a boil. Cut peeled potatoes into 2-3 pieces and cook until tender. Rice cooked potatoes into a large bowl with a potato ricer. Cover and refrigerate overnight. Remove potatoes from refrigerator and let them warm to room temperature. Move approximately half of the riced potatoes to a smaller bowl. Add flour in 1/4-cup increments, along with ½ stick of butter and salt. Knead until well-mixed. The dough should have a texture similar to light pie dough. It should form into a ball without sticking to your hands and hold its shape without cracking when pressed lightly. Warm griddle to 400°F. Form finished potato mixture into balls about the size of a golf ball. Flour a pastry board covered with a pastry cloth and rub flour into cloth. You want just enough flour so that lefse will not stick. Roll out lefse until it is 1/8 inch thick. Transfer lefse to griddle and cook until bubbles form and each side has browned. Place lefse on damp towel to cool slightly and then cover with damp towel until ready to serve.Recipe adapted from www.sofn.com

data-content-type="article"