Five Gluten-Free Recipes From Around the World

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:

Venezuela
Orinoco’s chef Carlos Walter Rodriguez serves his Panela Marinated Salmon served over creamed quinoa and his Arepa Portobello made with cornmeal .
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Peru
Chef Jose Duarte created a dish called Causa for his North End restaurant, Taranta. It’s a delicious appetizer made with potatoes.
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India
Dosa Temple’s Chef Siva Kumar says that Medhu Vada is of their most popular snacks, made with lentils and rice.
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The Dominican Republic
Chef Hector Piña is the owner of Merengue and his Plantains Filled with Shrimp are tasty! 
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Brazil
Chef Fátima “Fafa" Langa makes a delicious desert called Tapioca Cuscuz with yucca flour. 
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-- Patricia Alvarado Núñez is the Series Producer of Neighborhood Kitchens.