The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More
For the estimated three million Americans suffering from Celiac disease, wheat allergies, and severe gluten sensitivities, Asian food is usually off-limits because its signature ingredients—noodles, soy sauce, and oyster sauce—typically contain wheat. In the Gluten-Free Asian Kitchen, food writer Laura B. Russell shows home cooks how to convert the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites.
Authentically flavored dishes such as Crispy Spring Rolls, Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork Tonkatsu will be delicious additions to any gluten-free repertoire.
Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook’s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today’s gluten-free cooks.
Featured Recipe: Chicken and Vegetable Yakitori
Serves:4 as a main dish, 6 as an appetizer
11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 green onions, white parts only, cut into 1/2-inch lengths
1 green bell pepper, cut into 1-inch dice
1/4 pound cremini mushrooms, wiped clean, halved or quartered if large
2 tablespoons vegetable oil, plus more for oiling the grill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup store-bought GF (gluten-free) or homemade teriyaki sauce (page 26), divided
1 teaspoon grated orange zest (from 1 orange)
12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers
Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper.
Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce.
Variations:Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three.
Heads up:If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead.
Featured Recipe: Teriyaki Sauce
Makes:about 3/4 cup
1/2 cup mirin
1/4 cup soy sauce or tamari GF
2 tablespoons honey
2 thin slices unpeeled fresh ginger
1 clove garlic, smashed
Pinch of red pepper flakes
In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.
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