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Archive for June, 2011

Gluten-free Mediterranean Dishes

Friday, June 24th, 2011

My husband and I recently visited Greece and Turkey.  We both loved the Mediterranean food.  Some dishes my husband was not able to sample because they contained wheat flour.  He asked that I would alter the recipes so he could try them.  The following recipe for Zucchini Cakes is one of his favorites: Olive oil; 2 cups grated zucchini, pressed to release the water; 1/2 cup parmesan cheese, grated; 4-6 gluten-free crackers, crumbled (I like Glutino brand); 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 egg; flour mixture for drenching ( I  like a white rice flour and sorghum flour combination).  Mix all ingredients except flour in mixing bowl.  Shape into small balls.  Drench balls in flour mixture.  This can be messy!  In large skillet with hot oil, place zucchini balls.  Fry until golden brown on each side, smashing ball down with spatula as cheese melts.  Place zucchini cakes on paper towels to drain.  Makes about 20 cakes.  These zucchini cakes are great as an appetizer.

Gluten-free Cooking Tip: gravies and soups

Tuesday, June 7th, 2011

You need a good base for both gravy or soup.  I like the three amigos as I call them: carrots, onions, and celery.  Normally I start with all three vegetables chopped and saute’ in either oil or butter.  Then I add the flour to make a roux.  Slowly the gluten-free broth is added to eliminate lumps.  In gravies after cooking the appropriate time I discard the carrots, onions, and celery.  In soups, I leave them in.  The following soup recipe is from my book : Food to Some; Poison to Others.

Hearty Turkey Chili Soup

1/4 pound turkey ground; 1/2 tablespoon oil; 1/2 cup onion, chopped; 1/4 cup celery, chopped; 1 carrot , peeled and grated; 2 tablespoons white rice flour; 1 (15 ounce) can red kidney beans, drained, rinsed; 1 (16 ounce) container fresh tomato salsa; 1 (15 ounce ) can tomato puree; 1 cup gluten-free beef broth; 3 cups water;1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon chili powder; 1/2 teaspoon cumin.

In medium skillet, brown turkey and set aside.  In large sauce pan, add oil and heat.  Add onions, celery,carrots and saute’ until tender.  Add flour and mix with vegetables.  Slowly add beef broth so no lumps in broth are produced.  Add water, cooked turkey, tomato puree, kidney beans, salsa, spices, salt, and pepper.  Bring soup to boil, reduce heat and simmer 45 minutes.  Serves 6

Note:  If anyone is near Murphys, California come by the Spice Tin at 12 noon June 11th, 2011.  I will be doing a demonstration on Mediterranean Cooking.  For more info go to