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The only ingredient that *could* contain gluten is the vegatable stock/broth. Most brands will be GF, but the Sawnsons Organic Veg broth (for example) contains a yeast extract made from wheat.
If you see this symbol on the pacakge, you'll be fine. (Absence of this symbol doesn't necessarily mean a product has gluten. Just that it hasn't been certified GF)
Actually, I should have clarified that the gluten free 'requirement' isn't for somebody who is celiac. I would take that VERY seriously. This is a courtesy to a member of our 'group' has decided, at age 67, that she needs to be gluten free. She's also decided that she's allergic to pork. [Snarky remarks voluntarily deleted by me.] I very much doubt that a small amount of gluten in broth is gonna be a problem.
So I'm being extra nice for her sake by exchanging my beloved pearl couscous for rice.
If someone is gluten free (or anything-free) please don’t decide for them how much they can tolerate. If you’re going to offer to make something GF, make it completely GF. Or be up front that you made an effort to make it GF, but acknowledge that the broth might contain a small amount of gluten. Then it’ll be up to her whether or not she can eat it.
If someone is gluten free (or anything-free) please don’t decide for them how much they can tolerate. If you’re going to offer to make something GF, make it completely GF. Or be up front that you made an effort to make it GF, but acknowledge that the broth might contain a small amount of gluten. Then it’ll be up to her whether or not she can eat it.
I would normally agree 100%. But, in this case, I've seen her eat a dinner roll then exclaim "oops, I forgot that I'm gluten free".
I would normally agree 100%. But, in this case, I've seen her eat a dinner roll then exclaim "oops, I forgot that I'm gluten free".
She finished the roll anyway.
In that situation, I wouldn’t go to any great lengths for someone who is casually gluten free when they feel like it or happen to remember. It’s people like that who make life more challenging for people who are genuinely intolerant/sensitive/allergic.
In that situation, I wouldn’t go to any great lengths for someone who is casually gluten free when they feel like it or happen to remember. It’s people like that who make life more challenging for people who are genuinely intolerant/sensitive/allergic.
Oh, for pete sake. Take two seconds to read the label on the broth to make sure it doesn't contain wheat.
To make something "gluten-free" and deliberately slip in a bit of gluten is beyond passive aggressive and well into the territory of nastiness.
If you are going to accomodate gluten-free then do it right. If it annoys you to no end, just make what you want and tell her it contains gluten and let her decide whether she will eat it or not.
The rice recipe in your OP looks like it is delicious and it should be a huge hit. I assume you will make a test batch at home to be sure before you present it to guests.
I'm going to mark that recipe and try it because it sounds wonderful.
The rice recipe in your OP looks like it is delicious and it should be a huge hit. I assume you will make a test batch at home to be sure before you present it to guests.
I'm going to mark that recipe and try it because it sounds wonderful.
It did turn out well, and no, I didn't do a test run. I doubled the garlic. I added the pine nuts AFTER the rice was cooked instead of before because knew the dish would be reheated after sitting for 60-90 minutes before serving.
Salt - it needed salt. It's definitely a keeper.
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