Roasted vegetables have a more intense flavor and a denser texture than many methods of gluten-free cooking. They are as easy to prepare as the steamed or braised method. I especially like the bit of crusty surface they develop, sort of like on a fried potato, but without the fat.
Many traditional meals have to change somewhat to become gluten-free, but for St. Patrick’s Day, we don’t need to change our favorite meal. Most of the corned beef brisket I’ve found to cook is safe for gluten sensitive people. That doesn’t mean I don’t thoroughly verify the ingredients, but this is one of the easiest meals for someone with celiac disease or gluten intolerance.
It’s a good beginner’s meal to prepare, you might say, but it doesn’t taste like a beginner made it. Easy can be impressive, too!
A salad with napa cabbage has a more tender texture and a milder, sweeter flavor than most types of American cabbage. And, to make it even better, its vitamins and minerals make it a healthy addition to a gluten-free diet.
Kale is a powerhouse of nutrition to use in a healthy gluten-free diet.
This time I included kale in one of our favorite dishes, a “skillet dinner.”
I love the flavor of napa cabbage. It’s such a pleasant, healthy addition to my gluten-free diet.
It has a problem, though…
…It’s so delicate that it can easily be overwhelmed if it’s combined with the wrong flavors and textures.