Fried Rice is a great way to use up all those left overs in the fridge. A couple of important tips for making a great Gluten Free fried rice:
1. Rice should be cooked the night before and cooled in the fridge. Trying to cook fried rice with warm rice is a nightmare! It must be cold or it will clump.
2. Prepare everything before hand so you can just throw them in the pan once it is hot. That way nothing is over cooked.
3. Use just a small amount off oil to coat the rice, then once you are frying use water to steam the ingredients. Small splashes of water is the key to stir frying.
4. Throw in anything and everything you can think of – corn, peas, ham, bacon, chicken, broccoli, onion, tomato, scrambled eggs… you name it.
These are the ingredients I used today:
1 cup of cooked rice
1 cup of left over stir fry – chicken, bacon, mushrooms, onion, garlic
1/4 cup red and yellow peppers
1/4 spanish onion
splash of Gluten Free tamari soy sauce
3-4 splashes of water
Filed under : Eating Out > Gluten Free Baking Tips > Gluten Free Living
A good friend of mine has recently been diagnosed with a Gluten & Dairy Intolerance. At first I was sad to hear the news but then I realized that it was actually good. She had been feeling unwell for such a long time that it was a relief for her to finally know what the problem was and start being able to control it.
Of course once you are diagnosed, then what do you do? There are the obvious things to take out of your diet such as bread, pasta, milk & cream but what about all the hidden things in chicken stock, soy sauce and especially butter which is used in just about every type of cooking!
To help I offered to go over to her house & teach her how to cook one of my favorite meals – Thai Yellow Curry. Here are a few tips from our night that you might be interested in:
- Coconut Milk contains no dairy (it really is from a coconut) so it makes a great dairy alternative
- Rice Milk & Almond Milk are excellent dairy alternatives for breakfast, coffee & even cooking
- Always check the ingredient list of Soy Beverages as they often contain barley, which has gluten.
- There are loads of Gluten Free & Dairy Free Products now on the market for – bread, cakes, cookies, muffins, soy sauce, chicken stock, pasta etc.. Check the health foods isle in your grocery store.
- Avoid cross contamination of foods by using separate chopping boards, knives, bowls. Be careful of breadcrumbs in jams & spreads.
- Coconut Butter or Almond Butter is a great alternative to butter.
For more tips on gluten free cooking check out Gluten Free in The Kitchen
One of her main questions to me was about eating out? She travels frequently so eating out is essential. My suggestions were:
- Always travel with food, such as a gluten free bread, it is important to have a back up if you cannot find something suitable
- Carry allergy ID cards, especially when traveling in a foreign country
- Advise the restaurant when making your reservation that you require a Gluten and Dairy Free meal. Offer to bring your own ingredients such as Gluten Free pasta or soy sauce
Eating out can be intimidating initially, but once you become more comfortable with ordering, you won’t give it a second thought. Supportive friends, family and workmates also make a difference in making your dining experience enjoyable. It is great when they understand that certain restaurants are easier for you to eat than others, and that you need to take time when ordering to ensure that you receive a Gluten Free and Dairy Free meal.
Dining out may take a little more time and planning, but there is never any reason to miss out. For more advice on Eating Out Gluten Free see – Gluten Free Living: Eating Out
From Thai to Japanese to Mexican it’s true that some Gluten Free meals than others. For a complete run down on which cuisines are right for you see – International Cuisines
Well our rainy season has arrived! So what better to do than start baking.
I decided to go with a childhood favourite of mine – Gluten Free Cornflake Cookies. I used one of my Mum’s old tried and true recipes with just a few changes to make it my own. I did some research on the internet and apparently these cookies we quite the popular treat in the 70′s. One women said she had waited to 10 years to find the elusive recipe!
So for all those people out there who were wondering about the delicious cookies they enjoyed in the 70′s.. here it is
- When making cookies in order to ‘cream’ the butter and sugar, the butter needs to be a room temperature. If you are short for time, you can soften the butter in the microwave, but do it on low setting. If you do accidentally melt it (as I did yesterday) you just need to harden it again. You can do this by leaving it in the freezer for a few minutes (or outside in the snow as I often do). If you then forget about it and it freezes, place your baking bowl on the stove hotplace on the minimum setting for just a minute until you get the desired consistency.
- Experiment with your oven. Each oven will cook differently, so if your using a new oven set your alarm for a shorter time so that you remember to check on the cookies more frequently.
- Position baking trays as near to the centre of the oven as possible. Trays should not touch each other or the side of the oven.
- Always place cookie dough on cool baking trays. This will avoid the dough spreading too quickly and cookies becoming thin.
- Cool cookies on the baking tray for a least 5 mins or until they set and you can remove them from the tray without breaking them.