Food52: Homemade Gluten-Free Peanut Sauce

Gluten-Free Peanut Sauce

I shared my recipe for gluten-free peanut sauce with my friends at Food52 as part of their Small Batch column. Check out the feature here. Also stay tuned for what I did with this tasty condiment. (Hint: it involves shrimp, bok choy and brown rice).




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6 Responses to Food52: Homemade Gluten-Free Peanut Sauce

  1. JoAnn says:

    I have been around a LONG time…where were all these people with gluten “issues’ 10-20-30-40 years ago? Personally, I think it has become fad-like. Similar to peanut allergies. Tens of thousands of kids who were “supposedly” allergic to peanuts have been found not to be.

    Two leading celiac researchers wrote “Claims [about gluten-free diets] seem to increase daily, with no adequate scientific support to back them up. This clamor has increased and moved from the Internet to the popular press, where gluten has become the new diet villain.”

    All the gluten-free labeling reminds me of the fat-free labeling a few years ago. Damn the sugar and calories, it was “healthy”, correct, because it was fat-free? Now it is gluten-free potato chips, gluten-free water…this labeling is an insult to intelligent people.

    Sure, it is good to eat less bread, pasta, etc….but are these foods really villainous? Isn’t there a difference between a gluten-heavy diet and eating some products with gluten? And people who are “gluten free” are often so sanctimonious. I am caffeine-free……but I do not shove it into people’s faces.

    Can you tell that this all annoys me? LOL


    • Hi JoAnn,

      Thank you so much for your thoughtful note! I definitely hear where you’re coming from. When I was diagnosed with a gluten allergy 3 years ago I couldn’t imagine why anyone would voluntarily cut out gluten if they could actually process it. The fad felt very real, even if I also knew from personal experience that the allergy (for some people) was equally real.

      Amy did a great job of illustrating one piece of the puzzle, which is of course GMO’s. Gluten is not the villain. It’s the GMO flour. The second issue is that regardless of what type of flour is being used, bread is not made the way it used to be. Now factories are speeding up the proofing process to 15 minutes, when it used to take 24+ hours to get the yeast to activate the gluten in a way that makes it nutritious. We wouldn’t expect anyone to be able to digest a sack of flour on its own. I’m terrible at explaining the science behind this. But if you’re interested you should pick up Michael Pollan’s latest book and read the section on baking. He does a great job of exploring the ancient processes that form the backbone of modern cooking, and explains how technology has in some cases (like bread baking) passed over essential steps that make our food nutritious.

      Another reason why you’re seeing an increase in celiac disease is that there didn’t used to be a blood test until 5 years ago. Because it was a much more invasive procedure, fewer people were receiving the diagnosis. That, and there just wasn’t as much awareness for the disease. Auto-immune issues are very insidious and can take many forms, which makes them very hard to diagnose correctly. You’ll read many stories about people who just discovered that they had CD and have seen dozens of doctors over the years for a vast array of chronic conditions. I personally do not have CD, but I have another auto-immune condition that has also caused me body to attack gluten in my system. This is very common.

      Certainly not every gluten-free product out there is good for you – I’ll be the first to say that! But eating less GMO white flour is never a bad thing. Hope you don’t find my gluten-free content preachy – you can easily substitute regular flour if that’s your bag 🙂

      Hope you’ll visit again!


  2. Amy says:

    I too felt this way until about two years ago. Actually, spoke almost exactly what you stated above on more than one occasion. However, I can tell you that going GF has made a huge difference for me and my family. I recommend the book Wheat Belly. But, in answer to your question…wheat is different than it was even during our grandparents era. In the 1960’s it began to be grown differently. Much faster, shorter stalks, multiple heads on one stalk. They reengineered the wheat in order to feed a growing population. Our bodies, or I should say “my” body, does not process this “new” wheat well.
    HTH answer your question.

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