After I was diagnosed with celiac disease, I said yes to food, with great enthusiasm. . . . I vowed to taste everything I could eat, rather than focusing on what I could not. —Shauna James Ahern, Gluten-Free since 2005
Right to Food Everyone loves good food; it’s in our nature. No one should be denied the right to enjoy a delicious life, regardless of their eating habits. The purpose of this “cookbook” is to show how simple it is to to create healthy and diverse gluten-free food options for Boston University students with an allergy, simply by changing a few ingredients.
Rules to Glute-Free I: Change your gloves and use new utensils when preparing a meal for a student. In doing so, you will prevent cross-contamination and ensure that the meal is 100% gluten-free. II: Double check the ingredients. Sometimes, gluten can be hidden in foods and spices that you would not expect. III: Don’t be afraid to ask for help! Reach out to fellow staff members and others to help you make sure whether the food is for gluten-free consumers.
Icons Used in this Book :Tree Nut
:Egg
:Diary
:Peanut
:Gluten
:Fish
:Shellfish
:Soy
Credits Group Members: Hanwei Zhu, Kristiana Valenti, Sean Kim Graphic Design & Layout: Hanwei Zhu Editing: Hanwei Zhu, Kristiana Valenti Counseling: Elizabeth Treiber, Stephen Mason
LENTIL AND HERB STUFFED MUSHROOMS Free of:
Ingredients 30 crimini mushrooms
1/2 tsp salt + additional for mushroom caps
4 tbsp olive oil, divided
2 tbsp dairy-free, soy-free buttery spread
1 1/2 oz pancetta, diced
1 cup cooked lentils
1/2 cup minced red onion
2 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 cup gluten-free, allergen-free bread crumbs
1 tsp chopped fresh saget
1/2 cup shredded dairy-free, soy-free cheddar cheese alternative
pinch crushed red pepper 3 cloves garlic, minced or crushed
freshly ground black pepper, and paprika
Procedures 1. Preheat oven to 425째 F. Line a large baking sheet with parchment paper. 2. With a dry paper towel, gently wipe dirt off mushrooms. Remove stems. Trim off the rough bottoms of stems. Finely chop remaining stem portions. Place mushroom caps, top-side down, on the prepared baking sheet.
red pepper and cook 2 minutes, stirring often. Add garlic and cook 1 minute, while stirring. Add chopped mushroom stems and 1/2 teaspoon salt and cook 3 minutes, stirring often. Add buttery spread and stir to combine. Remove from heat.
4. In a medium bowl, mash 1/2 cup lentils until relatively smooth. Stir in remaining lentils, cooked mushroom mixture and 3. Heat 2 tablespoons olive oil in a large saute parsley. Add bread crumbs, shredded pan or a Dutch oven over medium heat. cheese alternative, and a few turns fresh Add pancetta and cook 2 minutes, stirring black pepper. Stir gently to combine. often. Add onion, thyme, sage and crushed
5. Lightly sprinkle mushroom cap cavities with salt. Stuff each with a rounded tablespoon of lentil stuffing. Lightly sprinkle tops with paprika.
6. Drizzle stuffed mushrooms with remaining 2 tablespoons olive oil. Bake for 30 minutes, until mushroom are tender and filling is golden brown. Transfer to a platter and serve warm.
GLUTEN-FREE CHICKEN BREAKFAST SAUSAGE Free of:
Ingredients 12 ounces organic ground chicken 1 tablespoon grapeseed oil 2 teaspoons granulated onion
1 teaspoon granulated garlic
1/2 teaspoon salt
1 teaspoon cholula hot sauce
1/2 teaspoon white pepper
1/2 teaspoon ground sage
1/4 teaspoon ground allspice
Make-Ahead Freezer Option:
2. Flatten into patties using the bottom of a glass. Transfer to freezer. When frozen, peel back layers of parchment and transfer frozen patties to airtight storage container and return to freezer.
Procedures Fry Option:
1. Form into patties using wet 1. Line a flat cookie hands and fry in a swirl of sheet with unbleached grapseed oil until browned parchment (or freezer and cooked through. paper). Scoop 2-3 tablespoon mounds, 3-4 inches apart, onto cookie sheet. Place a layer of parchment on top.
CREPE SUZETTE Free of:
Ingredients 8 large eggs
1 tablespoon vanilla extract
1-1/2 cups silk original almond milk
2 cups quinoa flakes
1/4 cup runny honey (or liquid stevia)
1/2 cup tapioca starch
1/4 cup light olive oil
3/4 teaspoon sea salt
Procedures 1. Add ingredients to blender in above order. Pulse a few times and allow to sit 3-5 minutes to soften quinoa flakes. Blend on medium until super smooth. 2. Heat a 8-9.5” non-stick crepe pan over medium heat. Wipe pan with a well-oiled paper towel. Pour 1/4 cup batter into pan and swirl to coat bottom of pan. Continue to swirl until batter sets. 3. When top of crepe is dry to the touch, lift one edge and fold crep in half. Transfer crepe to a plate and roll or fold in half again. 4. Repeat until all batter is used up. 5. At this point you may layer crepes in an airtight container, separating layers with parchment or wax paper and refrigerate or freeze. On the day you plan to use the
crepes, simply set them on the counter and allow to come to room temperature. 6. Bring to simmer in a large skillet; all sauce ingredients except liqueur. Add to simmering liquid 8 folded or rolled crepes; bathing them in the orange sauce as they are added to the skillet. Allow to simmer 1-2 minutes, turning a few times. 7. Add half of the liqueur to the pan and, using caution, ignite the liqueur with a long-handled lighter or fireplace match. This “flambeing” is more for show. You can just as easily cook the alcohol off by allowing crepes to simmer an additional minute. 8. Transfer crepes to warmed individual plates, drizzle with sauce and serve!
GOLDEN CHERRY TOMATO GAZPACHO Free of:
Ingredients 4 pints golden cherry tomatoes
Freshly ground black pepper
1 cup allergy-friendly white bread*, cut into 1/2-inch cubes
2 cups sparkling mineral water
1 cup Extra Virgin Olive Oil 1/4 cup sherry vinegar 1/2 teaspoon turmeric 1/2 teaspoon curry powder 1 tablespoon fine sea salt
1 red bell pepper, finely diced 1/2 English cucumber, finely diced 1/2 red onion, finely diced allergy-friendly croutons (recipe follows) fresh chives, snipped
Procedures 1. Sort tomatoes, tossing any bad ones, and pinching off stems. Rinse well and drain. 2. Toast bread cubes about 2 minutes, until just turning golden, but not browned. Let cool to room temperature. 3. In two batches, using a blender, puree tomatoes, bread cubes, olive oil, vinegar, turmeric, curry powder, salt, a few turns of freshly ground pepper, and mineral water. Puree until smooth and frothy. Pour into a large bowl. 4. Set a fine sieve or very fine strainer over a
second large bowl. Slowly pour in the soup, using the back of a large spoon or pestle to push all the liquid through. Really mash the pulp against the strainer. You may have to stir the pulp around to get all the liquid to strain through. Don’t be shy about this, you don’t want to waste a drop. 5. Cover the soup and chill at least an hour or two. 6. Serve chilled, accompanied by garnishes, for diners to add individually to their bowls.