Gluten Free Cooking
You probably know someone with Celiac disease possibly even someone in your sorority or fraternity that are diagnosed. Here’s a few gluten-free recipes that will allow you and your chapter to enjoy some delicious food and stir creativity in the kitchen.
Below are two great alternatives to popular dishes that our chefs have made for their members with a gluten allergy. They’re also healthy options that everyone can enjoy. First on the menu:
Tilapia with Gluten-Free Breading
Tilapia. (Can substitute for flounder, salmon, cod, or trout)
2/3 potato flakes
1/3 grated Parmesan cheese
season with Paul Prudhomme’s Redfish Magic
Bake up to a beautiful golden brown. The moisture will be sealed inside the fish.
Gourmet it up with some roasted red bell pepper coulis or brulee compound butter.
And for dessert…
Flour-less chocolate cookies
- 1 3/4 cups powdered sugar
- 1/2 cup Dutch process cocoa (made with alkali)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 egg whites
- 1 cup coarsely chopped pecans or walnuts, toasted
- Preheat oven to 300F.
- Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well.
- Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Remove from parchment paper and place on a wire rack to cool completely.