I am seriously considering compiling recipes in a cookbook for low- to moderate-income celiacs.
Celiacs can not eat any form of wheat, barley, rye and can consume only non-gluten oats.
Celiac often is determined by a blood test and a bowel biopsy.
Symptoms often are loss of weight, severe diarrhea and stomach cramping.
Many celiac cookbooks call for expensive ingredients. But if this diet is not followed, serious stomach and bowel problems will occur.
Below is an inexpensive, gluten-free comfort food recipe.
Beef stew
3 teaspoons chicken bouillon granules
6 to 8 pared carrots
1 large onion, sliced
1 or 2 packages of beef stew meat
Olive or canola oil
Potatoes, diced and cubed
Salt and pepper, to taste
Onion powder, if desired
Bay leaf
Parsley flakes
Saute one or two packages of beef stew meat in 2 to 4 tablespoons of oil (I like olive oil or canola oil).
Flavor the meat with pepper and onion powder or a little salt if you like.
In a large pot or crock pot filled with water, put in 3 heaping teaspoons of chicken bouillon granules.
Make sure the jar does not contain malt dextrose, which is a wheat product. Season the water with a bay leaf and parsley flakes.
Add carrots, onion and potatoes. Then add the sauteed beef cubes.
Simmer for a few hours in the crock pot. Add remaining vegetables, such as peas, squash and corn, if desired.
Simmer the stew for another hour and use a fork to determine if all the ingredients are tender.
To submit a recipe for the food feature, "From my kitchen to yours," email your favorite recipe, including your name, city, a complete list of ingredients and instructions to kstorm@ sungazette.com or mail the recipe to Krista Storm, c/o the Williamsport Sun-Gazette, 252 W. Fourth St., Williamsport, PA 17701.
A brief description or story of why this recipe is special also may be included.
Note: These recipes are provided by readers and are not tested by the Sun-Gazette staff. The Sun-Gazette is not responsible for any measurement inaccuracies.
