Tag Archives: wheat and gluten free

Middle Eastern Chicken Aussie Style

Here is a great chicken dish that goes beautifully with Middle Eastern Rice. My variation of Middle Eastern Chicken, is cooked in the barbecue instead of the oven, mainly because I don’t want to have to fuss and clean ovens. Anything done on the barbecue is Mick’s responsibility. But if you’re keen you could roast in an oven instead. I admit to being finicky about chicken. Because of risk of salmonella and other health issues, I always take precautions in preparing chicken. Some are things like hands and utensils scrupulously clean, but I also cut vegetable or fruit on a … Continue reading →

Gluten Free Middle Eastern Rice

As promised in my first food blog here is my recipe for Gluten Free Middle Eastern Rice. Try it I’m sure you’ll like it and have people asking for more. The recipe below serves 4. Middle Eastern Rice 1 Pound Kent or Jap pumpkin, cut into 1 inch cubes 2 Tablespoons of olive oil Sea salt to taste Freshly ground black pepper 2 gluten free vegetable stock cubes mixed with water to make 3 cups. 1 and a half cups of brown rice (brown rice gives a much better flavor though you could use white rice if you have a … Continue reading →

Wheat Allergy vs. Gluten Allergy

I sometimes use the two terms interchangeably when explaining it: “My roommate has a gluten allergy — he’s allergic to wheat.” But the two really aren’t the same thing. If you have a gluten allergy (also known as celiac disease), the cause of the problem is a mixture of protein fragments in wheat and other common cereal grains like rye, oats, and barley. Different kinds of wheat, like semolina and spelt, are all unsafe. If gluten is your problem, you’ll have to eat other grains, like corn, rice, millet, sorghum, and quinoa. If you have a wheat allergy, the cause … Continue reading →

Simple Tips for Dealing with an Allergy in Marriage

Here are some simple tips for cooking when one person has a wheat and gluten allergy. If it is a pasta dish, I will put wheat pasta on in one saucepan for him and rice and corn pasta in a separate saucepan for me. The sauce that goes with the pasta will always be gluten free. If I’m making lasagna, I use just gluten free pasta rather than fuss around with two separate dishes. Visitors to our place have commented how good my lasagna tastes. If I crumb fish or rissoles it will be in rice crumbs. Any cakes including … Continue reading →