Good-tasting gluten-free recipes are more readily available than in years past. This is due to more and more home cooks reading labels and discovering that even some of their old tried-and-true condiments are gluten-free. Some, unfortunately, are not.
For instance, at a recent luncheon, one woman who is gluten intolerant could not eat the barbecue sauce because of the brand. That brand uses an alcohol in the sauce. The alcohol uses wheat in its process. All barbecue and other condiments are not the same. Reading labels is the key.
Mustard, which has been around since the Romans, is one condiment that is safe to use, providing cooks check the labels. Here are two good grill recipes that are made with French's Mustard that is 100 percent natural, and this is a perfect time for grilling.
Susan in Pass Christian, Miss., asked readers for some good-tasting gluten-free recipes. I share these two grill recipes and readers share several different type of gluten-free dishes.
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This simple, classic barbecue technique yields a moist, flavorful chicken.
SUPER JUICY CHICKEN
3-pound fryer chicken, cut into 8 pieces
1/2 cup French's Classic Yellow Mustard
3 teaspoons McCormick Grill Mates Montreal Spice
Preheat grill to medium heat.
Place pieces on large plate and coat both sides with French's Classic Yellow Mustard. Sprinkle Montreal Spice on chicken.
Grill over medium heat for 20 minutes till juices run
clear or 160-degree internal temperature.
-- Recipe from French's Mustard
TROPICAL SHRIMP AND MANGO KABOBS
1 pound raw large shrimp, shelled and deveined
3 tablespoons French's Horseradish Mustard or French's Classic Yellow Mustard
2 tablespoons olive oil
2 tablespoons fresh orange juice
1 teaspoon grated orange peel
1 large ripe mango, peeled cut into 1-inch chunks
1 large red bell peppers, cut into 1-inch chunks
4 green onions, cut into 1- 1/2-inch pieces
Place shrimp into large resealable plastic food storage bag. Combine mustard, oil, juice and orange peel in small bowl; pour over shrimp. Seal bag; marinate in refrigerator 20 minutes.
Alternately thread shrimp, mango, bell pepper and onions onto skewers. Place skewers on oiled rack. Grill over high heat 7 minutes or until shrimp are opaque, turning and basting once with mustard mixture. Discard any remaining marinade. Serves 4.
Note: If using wooden skewers, soak in water 30 minutes prior to using.
-- Recipe from French's Mustard.
MAPLE GLAZED PORK CHOPS
1 cup gluten-free, casein-free chicken broth
3/4 maple syrup
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Salt and ground black pepper
1 tablespoon safflower oil
4 boneless pork chops, 1-inch thick
Whisk together chicken broth, maple syrup, vinegar, dry mustard and1/4 teaspoon salt in small bowl. Set aside.
Heat oil in large skillet over medium heat. Season the pork chops with salt and pepper on both sides and carefully add to the hot pan. Cook for 4 minutes or until browned on one side. Flip chops, add glaze ingredients and reduce heat to medium, cover and cook for 5 to 10 minutes, until pork registers 140 degrees in the center. Remove chops and cover with foil to keep warm. Continue cooking glaze, uncovered, until thickened (adding any accumulated pork juices, 5 to 8 minutes. Pour glaze over chops and serve.
-- Recipe from "The Kid Friendly ADHD & Autism Cookbook" by Dr. Pamela Compart and Dana Laake
Bonnie Kelley shares a recipe for gluten-free tortillas. She says they taste good but sometimes have a funky shape.
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour
1 teaspoon salt
1- 1/2 teaspoons xanthan gum
1 generous teaspoon baking powder
1- 1/2 tablespoons oil
1/2 cup water, more if needed
Mix dry ingredients and add water. Let rest 10 minutes. Divide into balls, roll into tortillas and cook on a hot skillet.
This eggplant recipe by Aileen M. Bennett of Gulfport, Miss., who wrote "Cajun and Southern Gluten-Free Delights," makes use of the vegetable that is in season. Vegetables that are in season such as eggplant cost less in supermarkets, too. Fresh shrimp or crab also are used.
2 medium eggplants, peeled and diced
2 to 3 tablespoons water
2 to 4 tablespoons oil
1 cup chopped onion
2 cloves minced garlic
1/2 cup chopped celery
1/2 cup chopped parsley
1/2 cup chopped bell pepper
3 slices stale gluten-free bread
2 cups water, to moisten the bread
1 teaspoon salt
1 pound crabmeat or shrimp
2 eggs, slightly beaten
1/2 teaspoon pepper
1/4 to 1/2 teaspoon paprika for top
Preheat oven to 350 degrees. Grease 2-quart baking dish and set aside.
Peel and dice eggplant. Put into microwaveable dish with water, cover and cook about 10 to 12 minutes or until eggplant is tender. Drain water, put eggplant in large bowl.
Heat large skillet with butter or oil in it and saute celery, bell pepper, onion, parsley and garlic for 6 to 8 minutes until onions are translucent. Add cooked vegetables to eggplant. Set aside. Put water into another small bowl. Moisten bread, squeeze out excess water. Crumble bread into bowl with vegetables. Discard water.
Add eggs, salt, pepper and seafood. Mix well and pour into baking dish. Sprinkle paprika on top. Bake uncovered at 350 degrees for 30 minutes. Makes 6 to 8 servings.
-- From "Cajun and Southern Gluten-Free Delights"
More canning ideas
Blueberries are in season; some of the sweetest ones are just now coming in. Here's an easy jam recipe that Dora Harrison shared.
SKILLET BLUEBERRY JAM
1 pint blueberries, mashed
2 tablespoons powdered fruit pectin (Sure Jell)
1/2 teaspoon margarine or butter
1 cup sugar
In a skillet (do not use cast iron), heat the blueberries, pectin and butter over medium high heat; stir constantly until the mixture boils.
Stir in the sugar; bring back to a boil and boil for 1 minute. Remove from heat.
Pour the jam into 2 half-pint jars with tight-fitting lids. Cover and refrigerate until the jam is set and cold. Refrigerate up to 3 weeks or store in the freezer for up to a year. Thaw in refrigerator.
-- Submitted by Dora Harrison
Send those fresh vegetable and fruit ideas, ones that can be canned or preserved or served on a dinner table. I also welcome any more gluten-free ideas from readers.
Andrea Yeager, who can be reached at firstname.lastname@example.org, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567.