Gluten is a specific type of protein that is found in wheat, rye, and barley. Going gluten-free means avoiding these grains and such a diet is essential for people with gluten allergies or celiac disease.
There are lots of foods that are naturally gluten-free: fresh fruit and veg, meat, poultry, fish, cheese and eggs, so they can form an easy base to your meals. Then there are a few gluten-free grain alternatives: corn in all forms (corn flour, corn meal, grits, etc.), plain rice in all forms (white, brown, basmati, enriched rice), amaranth, arrowroot, buckwheat, cassava, flax, millet, quinoa, sorghum soy, tapioca and teff, and flours made from gluten-free grain, nuts, beans and coconut.
There are many simple ways to add a gluten-free recipe to your diet. Finding the right gluten-free substitute for your usual gluten-containing ingredients is a matter of personal taste and involves experiments with gluten-free flours and baking aids. Take this recipe, for instance.
- 1 Tbsp extra-virgin olive oil
- 1 lb large sea scallops
- ¼ tsp freshly ground black pepper
- 2 Tbsp (¼ stick) unsalted butter, cut into small pieces
- ¼ cup organic golden raisins
- 2 Tbsp fresh chives
- 2 Tbsp fresh tarragon
- Heat oil in a large skillet over medium-high heat.
- Season the scallops with pepper and cook until deep golden brown on one side, about 3 minutes. Turn the scallops and add butter, raisins, and herbs to the pan.
- Continue cooking, spooning butter over the scallops often, until the scallops are cooked through and butter is brown and smells nutty, about 3 minutes longer.
- Serve scallops with lemon dill sauce or orange thyme sauce.
Recipe Courtesy: Lyn Gynet
Image Courtesy: Shutterstock