For the estimated three million Americans suffering from Celiac disease, wheat allergies, and severe gluten sensitivities, Asian food is usually off-limits because its signature ingredients—noodles, soy sauce, and oyster sauce—typically contain wheat. In the Gluten-Free Asian Kitchen, food writer Laura B. Russell shows home cooks how to convert the vibrant cuisines of China, Japan, Korea, Thailand, and Vietnam into gluten-free favorites.
Authentically flavored dishes such as Crispy Spring Rolls, Gingery Pork Pot Stickers, Korean Green Onion Pancakes, Soba Noodles with Stir-Fried Shiitake Mushrooms, Salt and Pepper Squid, and Pork Tonkatsu will be delicious additions to any gluten-free repertoire.
Along with sharing approachable and delicious recipes, Russell demystifies Asian ingredients and helps readers navigate the grocery store. Beautifully photographed and designed for easy weeknight eating, this unique cookbook’s wide range of dishes from a variety of Asian cuisines will appeal to the discriminating tastes of today’s gluten-free cooks.
The Gluten-Free Asian Kitchen
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Featured Recipe: Chicken and Vegetable Yakitori
Serves: 4 as a main dish, 6 as an appetizer Ingredients
11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 green onions, white parts only, cut into 1/2-inch lengths
1 green bell pepper, cut into 1-inch dice
1/4 pound cremini mushrooms, wiped clean, halved or quartered if large
2 tablespoons vegetable oil, plus more for oiling the grill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup store-bought GF (gluten-free) or homemade teriyaki sauce (page 26), divided
1 teaspoon grated orange zest (from 1 orange)
12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers Instructions
Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper. Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce. Variations: Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three. Heads up: If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead. Featured Recipe: Teriyaki Sauce
Makes: about 3/4 cup Ingredients
1/2 cup mirin
1/4 cup soy sauce or tamari GF
2 tablespoons honey
2 thin slices unpeeled fresh ginger
1 clove garlic, smashed
Pinch of red pepper flakes Instructions
In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.
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11/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
6 green onions, white parts only, cut into 1/2-inch lengths
1 green bell pepper, cut into 1-inch dice
1/4 pound cremini mushrooms, wiped clean, halved or quartered if large
2 tablespoons vegetable oil, plus more for oiling the grill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup store-bought GF (gluten-free) or homemade teriyaki sauce (page 26), divided
1 teaspoon grated orange zest (from 1 orange)
12 small bamboo skewers, soaked in water for 15 minutes, or use metal skewers Instructions
Thread the chicken, green onion, green pepper, and mushrooms onto the prepared skewers, alternating the chicken and vegetables. Leave a bit of space between each piece to encourage even cooking. Transfer the threaded skewers to a plate. Brush the oil over the chicken and vegetables and then sprinkle with the salt and pepper. Preheat the grill to medium. Put about 1/3 cup of the teriyaki sauce in a small bowl for basting. Mix the orange zest with the remaining teriyaki sauce to use as a dipping sauce. Oil the grill racks to keep the chicken from sticking. Grill the skewers, turning occasionally and basting with the reserved teriyaki sauce, until browned and cooked through, about 12 minutes. Serve with the teriyaki-orange dipping sauce. Variations: Skewer 11/2 pounds large shrimp, cubes of steak, or chicken breast instead of the chicken thighs. And try zucchini, asparagus, or cherry tomatoes instead of the mushrooms, peppers, or onions. You can also choose just one of the vegetables for the skewers instead of all three. Heads up: If you choose to make your own teriyaki sauce (page 26) for this recipe, you can prepare it up to 2 weeks ahead. Featured Recipe: Teriyaki Sauce
Makes: about 3/4 cup Ingredients
1/2 cup mirin
1/4 cup soy sauce or tamari GF
2 tablespoons honey
2 thin slices unpeeled fresh ginger
1 clove garlic, smashed
Pinch of red pepper flakes Instructions
In a small saucepan, combine the mirin, soy sauce, honey, ginger, garlic, and red pepper flakes. Bring to a boil. Lower the heat and simmer until thickened, about 10 minutes. Remove the ginger and garlic. The sauce will keep, covered, in the refrigerator for about 2 weeks.
Review
“This book proves that Asian food can accommodate a gluten-free diet, and it is an excellent introduction to Asian cooking even for those who don’t have gluten allergies.”
—Library Journal, 6/15/11
“With this book, Laura Russell helps more people enjoy Asian cooking. Her work is chock full of tantalizing recipes and practical information.”
—Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
“The Gluten-Free Asian Kitchen is a marvelous cookbook that brings wonderful diversity to our gluten-free lifestyle. Informatively written and beautifully photographed, it is your invitation to mouthwatering Asian cuisine that will tantalize your taste buds and have your family and guests clamoring for more.”
—Carol Fenster, award-winning author of 100 Best Gluten-Free Recipes
“Laura Russell’s debut cookbook delivers mouthwatering recipes with reassuring headnotes. This is an amazing book and one that is much needed for those of us who crave Asian foods but need to eat a gluten-free diet.”
—Diane Morgan, author of The New Thanksgiving Table and Gifts Cooks Love
“I’m so excited to see The Gluten-Free Asian Kitchen in the world. Laura Russell clearly cares deeply about feeding us great food—like Sweet Potato Noodles with Beef and Vegetables, Steamed Sea Bass with Sizzling Ginger, and Korean Green Onion Pancakes—without any fear of us growing sick. Finally I can learn how to make dumplings, gluten-free!”
—Shauna James Ahern, author of Gluten-Free Girl and the Chef
—Library Journal, 6/15/11
“With this book, Laura Russell helps more people enjoy Asian cooking. Her work is chock full of tantalizing recipes and practical information.”
—Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Dumplings
“The Gluten-Free Asian Kitchen is a marvelous cookbook that brings wonderful diversity to our gluten-free lifestyle. Informatively written and beautifully photographed, it is your invitation to mouthwatering Asian cuisine that will tantalize your taste buds and have your family and guests clamoring for more.”
—Carol Fenster, award-winning author of 100 Best Gluten-Free Recipes
“Laura Russell’s debut cookbook delivers mouthwatering recipes with reassuring headnotes. This is an amazing book and one that is much needed for those of us who crave Asian foods but need to eat a gluten-free diet.”
—Diane Morgan, author of The New Thanksgiving Table and Gifts Cooks Love
“I’m so excited to see The Gluten-Free Asian Kitchen in the world. Laura Russell clearly cares deeply about feeding us great food—like Sweet Potato Noodles with Beef and Vegetables, Steamed Sea Bass with Sizzling Ginger, and Korean Green Onion Pancakes—without any fear of us growing sick. Finally I can learn how to make dumplings, gluten-free!”
—Shauna James Ahern, author of Gluten-Free Girl and the Chef
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Customer Reviews
Most Helpful Customer Reviews
32 of 33 people found the following review helpful
Format:Paperback
OMG. This cookbook is so well done. Thank you so much Laura Russell! I haven't had a dumpling in 18 months since going gluten free. We are now devouring the Gingery Pork Pot Stickers and the Sticky Rice Dumplings with Chicken and Mushrooms.I particularly liked the section "Identifying Sources of Gluten in Common Asian Ingredients." I now know to be careful of several I had no idea might contain gluten. And now, since this cookbook includes several sauce recipes with a great variety of flavors, I can make my own for home use or to take along to my favorite asian joints. Highly recommend. Fantastic.
25 of 25 people found the following review helpful
By Robert Pater
Format:Paperback|Amazon Verified Purchase
This is a beautifully illustrated and very well-written book that fills a pressing need - how to make delicious gluten-free asian dishes (that are typically hands off for those who don't eat gluten). The author has a nice voice, the pictures are very inviting and the recipes are creative and sound great. Only tried a few so far - and with great success. My impression is the author is scrupulous about testing and retesting each recipe - reassuring quality control. Also that the author - who is a noted writer and advocate in the "gluten-free arena" - is clearly dedicated to her mission.
Looking forward to working my way through many more of the recipes.
On another note, my friend who is a Nutritional Therapist and very particular about recipe books - especially those that focus on gluten-free food - calls this "a great book"
Looking forward to working my way through many more of the recipes.
On another note, my friend who is a Nutritional Therapist and very particular about recipe books - especially those that focus on gluten-free food - calls this "a great book"
19 of 19 people found the following review helpful
By V. J. Nuttle
Format:Paperback
If you love Asian food and have to be gluten-free, you want to buy this cookbook. Some recipes are complex but others are easy enough to do on a weeknight (more involved recipes like the dough for the pot stickers can be started ahead). Scared of rice paper? Don't be, after you read thru these recipes. Miss lovely Asian dip-able finger food? There are recipes for that. Always wanted to try some Asian food but you can't now that you're gluten-free? You'll be covered. And the ingredient lists and instructions are very well done and easy to follow (and also adapt).
Most Recent Customer Reviews
5.0 out of 5 stars
Gluten free Asian foody
Having gone gluten-free in 2008 I had reactions to most Asian food when eating out. Cross contamination is difficult to deal with. This cookbook is fantastic and easy to use. Read more
Published 1 month ago by Sys
5.0 out of 5 stars
Great book-delicious recipes!
I have been cooking gluten-free for several years, and was getting bored with my usual recipes. My friend suggested this book and it has been fun. Read more
Published 1 month ago by Elisa Lovrak
5.0 out of 5 stars
Great for us GF people who love asian food!
I have tried several GF recipes for Dumplings and I have to say the wrapper recipe is the best - close to the "regular" ones. Great to finally be able to make these again. Read more
Published 2 months ago by Kim R. Zarnowski
5.0 out of 5 stars
Just moved to Thailand
Having just moved to Thailand, I wanted to know how to cook gluten free while we're here. This book is great for gluten free Asian cooking. Read more
Published 2 months ago by K. Donofrio
5.0 out of 5 stars
Excellent Asian Recipes
I love Asian food, but haven't been able to eat many of my favorites. i thought pot-stickers and crispy spring rolls were gone forever! Read more
Published 2 months ago by Mayhaws&Mustangs
4.0 out of 5 stars
Looks great
Haven't made anything yet but looking over the ingredients and being familiar with them I think it should be great and being able to have it gluten-free is wonderful and I am sure... Read more
Published 4 months ago by Leihi
4.0 out of 5 stars
New ideas for Gluten-Free cooking
Though most people who have to cook gluten-free know that rice products are generally gluten-free, it is great to get ideas to vary the menu. Found it generally helpful.
Published 4 months ago by jojo
5.0 out of 5 stars
Can Hardly Wait To Use these Recipes
Happy to have this cookbook so can experiment preparing gluten free Asian food. All kinds of good info about shopping for Asian condiments. I will take my copy shopping with me.
Published 5 months ago by M. M. Hansen
5.0 out of 5 stars
Finally GF dumplings
This is the best informative book and cookbook for those who love Asian food but cannot eat the "regular" stuff. Read more
Published 5 months ago by James Brooks
5.0 out of 5 stars
Wonderful book!!!
This book is an answer to prayer. I LOVE pot stickers (and other Asian specialties) but I have to be gluten free. This book provides understandable confidence-building recipes. Read more
Published 5 months ago by L. Dockstader
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