Gluten-Free Recipes for Dinner

Raspberry Wine Glazed Ham

From Chef Oonagh Williams of Royal Temptations Catering

This recipe was originally from Lithuanian Heritage magazine.

A few years ago, I discovered Carando ham, labeled gluten-free, fully cooked, sliced, spiral boneless brown sugar and spice ham (not salty, sweet or spice) normally $3.99 or $4.99 per lb, in my local Market Basket with long refrigerated shelf life. But before Easter this year, my local Market Basket was selling this ham for $1.99/lb dated to mid May. Remove red foil cover and netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large Ziploc bag on a dinner plate in the fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb the flavor of raspberry, wine and butter.  Then gently reheat in sauce to serve. Ham will darken in color from raspberries, remember raspberry glaze will stain a white tablecloth. I use this ham in so many recipes.

Gluten-Free Raspberry Wine Glazed Ham

Also known as kumpis su vyno ir aviečių glajum in Lithuanian

Ingredients

• Boneless spiral ham, I normally buy a 3-4 lb ham for just us and other recipes
• ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
• 1 tablespoon lemon juice – genuine lemon
• 2 teaspoons gf cornstarch
• 1/3 cup seedless raspberry jam
• 1 tablespoon butter
• Juniper berries, Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them before you serve

Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than just glazing whole ham:

• 12 oz jar of seedless raspberry jam
• 2 oz butter
• 3/4 c wine
• ¼ c lemon juice

Instructions

1. Preheat oven to 325*. Place whole boneless spiral ham in a deep serving dish, If you are leaving the spiral ham whole.
2. In a small saucepan, blend wine and lemon juice with cornstarch.
3. Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.
4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 30-40 minutes. Check the internal temperature of the ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham in one piece, you can ‘persuade’ the glaze to drizzle down between slices.

Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out.  Or just gently reheat in glaze/sauce.

Tips and Alternatives

• Free up oven space and place in slow cooker for 4-5 hours on low, basting hourly.
• I used to mix dark brown sugar and spicy brown mustard and use it as a finishing glaze when I cooked the old style ham, that you soaked, drained then cooked in water before finishing in oven.
• Mix orange marmalade (cheapest works), orange zest, concentrated orange juice and a mustard like Koops Arizona heat, labeled gluten free -bell peppers and jalapeňo, sweet spicy.
• Peach preserves, peach or apple juice and hot pepper jelly.
• Chopped pineapple and juice, with pepper jelly or mustard or just brown sugar.
• Quickly reheat in instant pot if you are comfortable with instant pot.  Unfortunately there are too many conflicting timings for reheating cooked ham. Remember it is cooked ham, not raw.  Personally, recipes that tell you if after cooking in instant pot, natural pressure release, checking temperature, it’s not ready, and then having to reheat ham for more time in instant pot is annoying.

Slow Cooker Brisket Tacos

Recipe courtesy of our sponsor Mikey’s. 

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

• 3 lbs. beef brisket flat
• 1 (15 ounce) can crushed tomatoes
• 1 (32 ounce) carton beef broth
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• Salt and pepper to taste
• 1 package Mikey’s Super Greens Tortillas
• 2 avocados, diced
• 8 ounces goat cheese or dairy-free cheese

Directions:

1. Place the brisket in the slow cooker along with the crushed tomatoes,
   beef broth, onion, carrots, salt and pepper.
2. Cook on low for 8 hours or until soft and tender.
3. Heat Mikey’s Super Greens Tortillas according to the directions on the
   package.
4. Shred the brisket with two forks and fill the tortillas.
5. Top with avocado and goat cheese. Enjoy!

Spanish Style Quinoa

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.

Ingredients

1. 2 tbsp (30 ml) olive oil
2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
3. 1 medium onion, peeled and finely chopped
4. 2 cloves of garlic, peeled and finely crushed
5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
2. Add onions and cook over medium heat until they start softening.
3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
5. Add mushrooms and cook for additional 1-2 minutes.
6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

Summer Tomato Corn Galette

From Oonagh Williams of Royal Temptations Catering

‘Galette’ just means rustic looking, single crust, free-form pie with a filling and the crust folded partway over the top of the filling. Bon Appétit says, “their imperfections are what set them apart—in fact, the less you do, the better they look.” 

Normally during the warmer months, once a month a girlfriend and I drive down to Wilson Farm in Lexington, MA. For those that don’t know, Lexington (yes the same one you learned about in history) is a very old area of Mass, full of expensive housing and Wilson Farm has 33 acres right in the middle. The farm has been operating there since 1884 with the first farm stand in the 1950’s.  

Most of their fruit and vegetables are locally grown and you can see the fields surrounding the shop, right in the middle of houses. Remember as I always say on NH’s ABC WMUR’s Cooks Corner, most real food is naturally gluten-free until manufacturers mess around with it. Inside, the fruit and veg are arranged like the finest French markets, with fresh baked goods (including gluten-free), large cheese selection, meats, fresh from their kitchen soups, salads, meals and more, as well as flowers and plants.  Weekends and special event times like the tomato festival, there would be samples to try. They have another farm in Litchfield, NH and locally we could look across the river from the Anheuser Busch plant to the red barn building in Litchfield, but had to drive the long way around to get there. 

There is a recipe wall behind the row of checkouts, with lots and lots of free recipe cards for you to take away and make yourself. This is one of the recipes I used to make in wheat flour days and now with fresh local corn and tomatoes abounding, I make it gluten-free.

Gluten-Free Summer Tomato Corn Galette
recipe Cornmeal Galette dough for 1 galette, about 11 inches in diameter

Again with local availability at the moment, I didn’t have regular gluten-free cornmeal so I substituted Krusteaz honey cornbread mix. Bob’s Red Mill carries gluten-free cornmeal and cornflour but one is too gritty and the other is too fine for my taste. 

Ingredients:

• 4 oz, ¾ c KAF gluten-free all-purpose flour – no xanthan gum, no baking powder. 
• 2/3 cup/ 4 oz Krusteaz gluten-free honey cornbread mix, does contain both xanthan gum and baking powder so don’t add any more. Substitute cornmeal/cornflour that you have, by weight, and dough might need more liquid added.
• (1 tsp. Sugar – not necessary if you use Krusteaz)
• salt and pepper
• ⅓ cup grated Parmesan cheese, I’ve also used Sharp cheddar when I was out of Parmesan
• 6 Tbsp, 3 oz, cold butter, cut into ½-inch slices 
• 2 Tbsp olive oil
• 3 tbsp ice water

Filling

• 2 Tbsp. olive oil
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 Tbsp. marjoram, chopped, I’ve also used fresh oregano and fresh basil, depending on what you have grown or what’s available 
• Kernels from 2 ears of corn (about 2 cups) Fresh corn makes a phenomenal difference in taste compared to frozen or canned but they still taste good. I cook extra corn day before, then cut off kernels
• 1 large roasted red bell pepper, peeled, deseeded and cut into 1” squares.  I don’t know what this would taste like with jarred peppers, freshly roasted red bell pepper is addictive and freezes well
• ~3 large ripe tomatoes, sliced – I like Campari
• ¾ c 3 oz shredded cheddar

Directions:

1. I put the flour, Krusteaz, (sugar), salt, pepper, and Parmesan cheese in food processor. Add the chilled butter and pulse until butter is small pieces. Or in a bowl by hand or with a pastry blender.  Add the olive oil and ice water, and pulse until the dough begins to come together. It should be soft. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for about 1 hour.
2. I like to cook onion in microwave-safe dish until meltingly tender and sweet.  Plus you don’t have to keep watching pan to see if it’s burning. Season with salt and pepper. When onion is tender, add the corn, cut up bell pepper, garlic, marjoram or herb of choice, and set aside to cool. I have also made this with 2 diced zucchini cooked with onions and didn’t think it added to taste.
3. This is a soft dough and I find it easiest to grease pyrex 9” pie plate and bake on metal sheet or use my Le Creuset cast iron 10” skillet. Put soft ball of dough onto skillet/pie dish, dust your fingers with some gf flour, press with your fingers. and press dough to reach up sides of pan. You are going to fold down edges of dough on side of pan on top of onion corn filling.
4. Spread the onion and corn mixture over base of the dough. Starting about 2 inches in from edge of onion mix, arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. I use a thin plastic spatula and ‘flip’ the dough from edge of pan down onto filling.  I find this easier than trying to persuade dough away from side of pan with my fingers. Pinch together any tears in the dough. I have tried making this by rolling out and lifting dough and find pressing dough into pan is easier. 
5. Bake in preheated 375 * oven until the crust has browned and the cheese has melted, 40 to 50 minutes. Let cool for 10 minutes before serving. This is a rich, very ‘short’ pastry.  In a metal pan, the bottom crust is more thoroughly cooked. A totally different recipe said about serving a potato casserole with salsa, sliced avocado and sour cream.  I tried that but I thought it was too many extra flavors.

wilsonfarm.com recipes are online
Wilson Farm, 10 Pleasant Street, Lexington, MA 02421
(781) 862-3900

Cilantro Lime Cauliflower Rice

From Oonagh Williams of Royal Temptations Catering

Cauliflower rice can be boring. I wanted to come up with a recipe that’s not as boring and I think I have achieved that with this one. I hope you like it! Half a head of cauliflower should yield about 1lb or four cups of rice using the (coarse) grating attachment for your food processor. If you chop or pulse the cauliflower you just get square-shaped bits similar to couscous, not rice. Enjoy!

Gluten-Free Cilantro Lime Cauliflower Rice 

Ingredients:

• 1/2 large head of cauliflower shredded – about 1lb (500g) weight, 4 cups.
• 1 Tbsp (15 ml) butter
• 1 Tbsp (15ml) olive oil, avocado oil or almond oil
• Medium onion peeled and finely chopped
• 2 cloves garlic, peeled and finely crushed
• 1/2 red bell pepper, deseeded and cut into 1/2-1 inch squares. I like red for color and sweetness.
• 2 tsp (10 ml) hot pepper jelly, optional
• Lime juice – about 1 tablespoon /15 ml
• About 1/2 c (120 ml) cilantro chopped – is about 2 tbsp (30ml) when chopped.
• Salt and pepper
• 1 Tbsp butter to finish – optional

Directions:

1. Break the cauliflower in florets and cut off most of the stalk. The stalk just doesn’t shred nicely.
2. Rinse cauliflower, drain and pat dry.
3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
4. Melt some butter and olive oil together in 9 inch skillet.
5. Add finely chopped onion, red bell pepper and garlic. Cook over medium heat for about 3-5 minutes until softening.
6. Add cauliflower rice, salt, pepper and optional hot pepper jelly, stir well, cover and cook for another 5 minutes until cauliflower is cooked as you like it.
7. Stir in lime zest, lime juice, cilantro, add a knob of butter if you want, it really adds to taste. Turn off heat, let stand for a minute for flavors to mingle.

Note: Use basil and sun-dried tomatoes for Italian flavors, oregano, mint, artichokes, and feta for Greek flavors. Use cooked beans and some coconut milk for Caribbean style. Parsley and green onions can be used on all recipes.

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

Orange Sauce

From Oonagh Williams of Royal Temptations Catering

This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.

In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.

Gluten-Free Orange Sauce

Ingredients:

• ½ stick, 2 oz butter 
• ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade. 
• ½ c orange juice concentrate
• ½ c chopped toasted nuts
• 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor. 
• 2 tsp gluten-free cornstarch mixed with 2 tbsp water. 
• Pinch of salt and pepper

Directions:

1. Melt butter, marmalade and concentrate together.
2. Add nuts and rum, etc.
3. Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge.  Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.

Wine & Rosemary Beef

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Heading into the holiday season and then other get-togethers, I wanted an entrée easily made, with easily available ingredients. And then I saw packets of roasted, vacuum packed, organic chestnuts in my local chain grocery store. My father always made a chestnut stuffing to go with the roast turkey.  London at Christmas with gleaming bright Christmas lights across the streets and in shop windows on Oxford Street and all the other street names you recognize. Braziers of roast chestnuts giving off light and heat on a winter’s night, trying to peel a hot chestnut with gloves on and then burning your tongue with the lovely flavor are special memories.

I’ve always made my beef stroganoff with sirloin steak. Traditionally it’s made with beef tenderloin/fillet steak and cooks in minutes, but you need to take out a mortgage for the recipe for a party and also count on being able to get well butchered, matured beef for flavor and tenderness. Beef stroganoff is a very popular recipe with students and clients and one I have to always cook for certain clients. If you decide on this for a party, buy the beef sirloin when it’s on sale, trim it of fat, cut it up yourself rather than have the butcher do it and freeze ready to make a day or two in advance of the party. The flavor does develop and mellow if made in advance and helps you keep your sanity knowing another dish is prepared. 

Gluten-Free Wine & Rosemary Beef

Ingredients

6-8 portions when served as part of a meal with other dishes

• 2 lbs boneless beef sirloin, trimmed. Slice into thin slices about 2-3” long x 1” wide x1/4”-1/2” thick. 
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 Tablespoons butter or olive oil 
• ¾ cup orange juice 
• ¾ cup Marsala wine 
• ¾ cup gluten-free chicken stock
• Zest of one orange, and then remove peel/skin of orange, segment and use for garnish
• 4 x 4-inch stalks fresh rosemary
• 2 3.5 oz bags of cooked, peeled chestnuts
• ½ 10 or 12 oz tub of fresh mushrooms  
• Cornstarch to thicken, as needed
• Chopped fresh parsley
• Salt and pepper

Directions

1. Melt butter/olive oil in pan and gently cook onions and garlic until translucent. This sweetens the onions and garlic.
2. Turn up heat, add beef strips, and sauté until strips are evenly brown or seared. 
3. Add Marsala wine, orange juice, chicken stock, orange zest, rosemary stalks, salt and ground pepper, stir well, turn temp to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on quality of sirloin, size of pieces and pan used. Use your slow cooker if you have one for cooking and reheating. Check that the pan is cooking at the lowest possible heat otherwise all the juices will evaporate away, leaving a dry mass. Add ½-1  cup water if going dry.
4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5. Dependent on amount of juices, thicken with cornstarch and let it cook for 2-3 minutes.
6. Add chestnuts and let them simmer for a few minutes. If you add chestnuts too early, they break up, so you get the flavor but not the mouth experience of whole chestnuts.
7. Remove stalks of rosemary, leaving just the needles, sprinkle with fresh parsley, and garnish with orange segments.

I have also made this with Angus beef bottom round, labeled for a pot roast. Cut off heavy fat, and cut into small cubes. Roughly 2 hours in 350 oven or 30 minutes in pressure cooker once it comes to pressure. 

Cooked Cauliflower Rice and Cauliflower Rice Salad

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Cauliflower Fried Rice

Directions

1. Break cauliflower in florets and cut off most of stalk. Stalk just doesn’t shred nicely.
2. Rinse cauliflower, drain and pat dry.
3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
4. Melt some butter and olive oil together in 9 inch skillet.
5. Add finely chopped onion, half a red bell pepper deseeded and cut into small dice, 1-2 cloves garlic crushed. Cook over medium heat for about 3-5 minutes until softening.
6. Add cauliflower rice, cook for about another 5 minutes until cauliflower is as cooked as you like it.

Variations

• Add a knob of butter if you want, it really adds to taste.
• Add a handful of fresh herbs and serve as a side dish.
• Top with some nuts, cheese for meatless Monday.
• Add hot peppers, pepper flakes.

Cauliflower Raw Rice Salad

1. Break cauliflower in florets and cut off most of stalk.  Stalk just doesn’t shred nicely.
2. Rinse cauliflower, drain and pat dry.
3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for pieces of stalk.
4. Add some maple herb vinaigrette (below) to lightly moisten cauliflower rice.
5. Add chopped, fresh tomatoes, including any juice, small diced cucumber, shredded carrot—really whatever you would normally add to a rice salad. Stir and serve.

Salad is crisp when freshly mixed, but cauli does soften if refrigerated overnight. But then you could stir fry it for fried rice. Lovely light crunch without the softness of rice. Stand over bowl eating before serving good.

Maple Herb Vinaigrette

Ingredients:

• 1 Tablespoon white wine or red wine vinegar, apple cider vinegar or fresh lemon juice
• 1 teaspoon Dijon Mustard. You can also use honey Dijon, spicy for variation.
• 2 Tablespoon maple syrup. I use stronger tasting maple syrup—Grade A medium amber. Use honey if you don’t have maple syrup.
• 2 Tablespoon olive oil
• 6 Tablespoon avocado oil or sunflower oil
• 1/2 cup fresh parsley measured before chopping
• Green of 4 green onion/spring onion, scallion stalks
• Few celery leaves if you have them
• Good pinch of salt to taste
• Freshly ground pepper

Directions

1. Put vinegar, mustard, salt, pepper and maple syrup in jug or 2 cup Tupperware style container or clean jam jar. Stir to dissolve salt etc.
2. Add oils and fresh herbs. Run immersion blender to finely chop herbs. If you don’t have immersion blender then chop herbs finely with scissors and add to dressing. If you do use immersion blender, dressing will thicken and go almost white/green in color.  On refrigeration, olive oil will solidify and then revert to liquid at room temperature.

This dressing mellows on standing so that no one ingredient overpowers the others.  Try it this way first and then experiment with different vinegars, other fresh herbs but try less total quantity of herbs, add different mustards etc. Remember your taste for salt or sugar can be different to mine.

This is my go-to dressing, easily made, loved by everyone.  Please don’t substitute fake sugar or agave nectar. Maple syrup or honey add to taste, they’re not just a sweetener.

Mardi Gras Dirty Rice

Recipe courtesy of ZATARAIN’S® 

Dirty Rice is a one-pot meal that starts with flavorful and easy-to-prepare Zatarain’s Dirty Rice, which can be customized to each guest’s unique tastes.

Gluten-Free Mardi Gras Dirty Rice
Prep 5 minutes/Cook Time: 35 minutes. Serves 7

Ingredients:

• 1 tablespoon oil
• 1 medium red & 1 medium yellow bell pepper, thinly sliced
• 1 pound bulk gluten-free pork sausage
• 1 package ZATARAIN’S® Dirty Rice Mix
• 2 1/2 cups water 2 1/2 cups water

Directions:

1. Heat oil in large skillet on medium-high heat. Add bell peppers; cook and stir 3 to 5 minutes or until tender-crisp. Remove from skillet. Add sausage to skillet; cook and stir 5 minutes or until no longer pink.
2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Return bell peppers to skillet. Cover and cook 5 minutes longer or until rice is tender.
3. Remove from heat. Let stand 5 minutes.

Gluten-Free and Flavor-Full! A Quick Guide to Eating Gluten-Free from Zatarain’s

For those with celiac disease, or just choosing to follow a gluten-free diet, cooking and shopping for gluten-free meal ideas can be daunting. Zatarain’s, the brand serving up authentic New Orleans-Style foods for more than 120 years, offers a wide variety of flavorful gluten-free rice mix options to jazz up mealtime. With Zatarain’s, there’s no need to sacrifice flavor to suit dietary needs.

Zatarain’s offers 19 rice mixes – with more in development – that feature a gluten-free designation on the front of the product packaging, confirming that each rice mix has been formulated as gluten-free and the production systems and processes have been validated to ensure the finished rice mixes are free of gluten. These rice mixes – including favorites like jambalaya, dirty rice and yellow rice – are the same flavorful products people already know and love, but with a gluten-free seal now displayed on the package.

For a complete list of Zatarain’s gluten-free rice mixes, visit www.zatarains.com/glutenfree.

Raspberry Wine Glazed Ham