Gluten Free Dining

Copyright © 2013 Stephen Hawley, all rights reserved.

Dining is a challenge here.  The first issue is that Alice has Celiac disease so we can’t have any wheat products.  The second is that Stuart is a picky eater (partly by choice), so finding something that pleases everyone is hard.  We get the kids involved in the process, of course, but that only goes so far since they are at best naive and at worst reluctant.  Alice loves all manner of foods, so we are blessed in that – if Stuart will eat it, Alice will eat it too.

One thing that they both love is shellfish, so we have a fair amount of that in our diet.  Every now and again, I do fried calamari for them, and that has worked out pretty well.  Here’s how to do it:

Ingredients

  • 1.5 C glutinous rice flour (in spite of the name, this is gluten free)
  • 2 T Old Bay
  • 2 t salt
  • Canola oil for frying
  • Squid bodies and/or tentacles, rinsed and cut up (cut the cones into rings about 1/2″ wide)
  • Pickled banana pepper rings (options, but really you have to have these)

Equipment

  • Fryer
  • Sieve
  • Drain rack (I use a cookie rack on top of a cookie sheet, but you could just use a cookie sheet or plate lined with paper towel)

Mix the dry ingredients in a bowl.  Heat the oil to 360F.  Take a big handful of squid pieces and some banana peppers, put in dry ingredients and cover.  Put into sieve and shake over the bowl to remove excess.  Fry for 4 minutes.  Drain, put on rack to drain completely.  Enjoy.

 

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