More and more we hear about the gluten-free diet, which eliminates a protein naturally found in wheat, rye and barley. For people suffering from Celiac disease, an autoimmune intolerance to gluten, this diet is a must. Others choose to observe a gluten-free diet to improve their overall health.
A few years ago, finding gluten-free products in a store was nearly impossible. These days it is easier to find
gluten-free pasta, bread, pizza and yes, even chocolate chip cookies! Fortunately, more restaurants, cafes and bakeries are also expanding their gluten-free offerings. Even airlines are changing their in-flight menus to offer gluten-free alternatives.
As Neighborhood Kitchens has explored New England and met several great cooks, we have learned that cuisines from all over the world – Mexican, Thai, Indian, Japanese – offer great gluten-free options. Several of the chefs we feature in season 1 of our show have recipes that rely on cornmeal, quinoa, plantains, lentils, tapioca, potatoes, and rice—all gluten-free alternatives—to create delicious dishes. Here are some of our favorites:
Chef Carlos Walter Rodriguez of Orinoco serves his Panela-Marinated Salmon served over creamed quinoa and his Arepa Portobello made with cornmeal.
Chef José Duarte created a Maine Lobster Causa for his North End restaurant, Taranta. It’s a delicious appetizer made with potatoes.
Dosa Temple's Chef Siva Kumar says that Medhu Vada is of their most popular snacks, made with lentils and rice.
The Dominican Republic
Chef Hector Piña is the owner of Merengue and his Shrimp-Stuffed Plantains are tasty!
Chef Fátima “Fafa" Langa of Muqueca makes a delicious desert called Tapioca Cuscuz with yucca flour.
*****-- Patricia Alvarado Núñez is the Series Producer of Neighborhood Kitchens.
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