Gluten free vegetable chili recipe needed

Caitlin - posted on 04/14/2011

Cathy - SInce nuts and peanuts are a different allergen, it's not rare to see that.. In fact, it's really hard to find nuts that don not "contain traces of peanuts" because they are processed in the same facilities, but since nuts and peanuts are a different allergen (like my daughter can't eat peanuts, but has eaten pistachios and almond butter before, because those two were "safe" and were made in a peanut free facility) they have to be labeled seperately..



Since wheat allergy and gluten intolerence are very different things - i'm glad our new legislation includes the labeling of gluten containing foods as well, because it's hard to find gluten free products..

Rosie - posted on 04/14/2011

i also noticed that anything with "malted" anything, is also containing gluten. and since malt comes from barley (a gluten containing item) it doesn't have to be listed since it's not from wheat. it's really screwy.

Cathy - posted on 04/14/2011

I admit I kind of find it amusing to see
"This product contains: Nuts"
on a bag of peanuts .... Really!!!

~♥Little Miss - posted on 04/14/2011

That is weird Kati. I truly am thankful that I have allergen free kids. I feel for all you parents that need to keep so vigilant.

Rosie - posted on 04/14/2011

i looked and i guess since it clearly lists peanuts in the ingredients, it doesn't need the disclaimer at the end.

Rosie - posted on 04/14/2011

ours look like that too cathy. it's weird though, i was looking at easter candy, and although peanuts are obviously a major allergy, reeses peanut butter cups do not state it contains peanuts. sure it's pretty obvious, but i still thought they HAD to say it. let me go dig for laws.

Cathy - posted on 04/14/2011

http://health.marksandspencer.com/our-he...

If you scroll down to the ingredients labels it shows how allergens are shown on our labels.

Caitlin - posted on 04/14/2011

Cathy - I'm not sure about the U.S., but in Canada, there are a few loopholes to the food allergy labeling laws that were recently closed by a new legislation, and all munfacturers will have to comply by August 2012 with the new laws (except the beer industry - because they played some nasty political cards).

This is nice, because it will clearly label the containing foods, so instead of saying "casein" on the ingredients list, they will have to write "milk protein" and "contains: dairy" or whatever fr coresponding allergens. This also applies to products that contain gluten as well, because there are some "newer" grains out there, like Kamut (it's not new, just beign used more) that contains gluten as well, since gluten is not exclusive to wheat rye and barely.

Essentially, it will help me teach my kids a lot more easily how to read a food label, not worrying that there will be a "disguised" ingredient in there that could make her sick..

Rebecca - posted on 04/14/2011

If you want to thicken, brown rice flour is excellent and gluten free. As well, I use this stock:

http://www.pacificfoods.com/our-foods/br...

It is vegan and gluten free. It is also very yummy.

I also have a yummy vegan, gluten free cornbread if you are going all the way.

I agree with the lentils for thickening as well. Our chili lately consists of a Snobby Joe recipe...with mung beans or kidney beans if we like. I stole the recipe from PPK and they stole it from Veganonicon.

http://www.theppk.com/2009/11/snobby-joe...

We use agave instead of maple syrup but that is just a taste thing. And we serve it in a bowl with corn chips and a tahini "sour cream" on top. It is vegan and gluten free.

Even though I'm eat my meat the best I can these days, I still have to stay gluten and dairy free...so I'm always going back to these recipes.

Cathy - posted on 04/14/2011

Do they have to list allergens on packaging in the US and Canada? It's part of the law here.

Caitlin - posted on 04/14/2011

gluten is hard to avoid - it's amazing all the places it can be, and i'm finding that out now as well about sesame - almost any thing grain "may contain".. I hate adding allergies to our list as opposed to taking them awaY!

Cathy - posted on 04/14/2011

Most of our premade sauces, dips etc all are very different to American ones. We have a lot of EU health restrictions on ingredients.

Rosie - posted on 04/14/2011

ooh, you guys are deprived cathy!! lol!

Cathy - posted on 04/14/2011

No hidden valley ranch in the UK so doesn't make any difference!

Rosie - posted on 04/14/2011

i'm trying a gluten free diet for my son right now, and i'm finding it's hidden in everything. it's crazy. modified food starch in the united states is mostly made with corn, in other countries it could be made with wheat or corn. companies here don't have to list if it contains gluten, just if it contains wheat. barley and rye also have gluten, so do most oats because they're processed in facilities that contain wheat and get cross contaminated. it's absolutely ridiculous how much crap you have to look out for.

~♥Little Miss - posted on 04/14/2011

Ahhh...I see. The women even asked me if I had the allergy, and I told her no, but I am giving a recipe to someone that is making food for people that do.

Rosie - posted on 04/14/2011

it's not in the product, but on their website is states they can't guarantee it doesn't contain it because of how it's manufactured. that's some very conflicting information, you'd think they would want to be consistant.

~♥Little Miss - posted on 04/14/2011

I am so glad I do not have gluten allergies...it seems like such a difficult allergy to have to deal with.

~♥Little Miss - posted on 04/14/2011

I just called to find out, cause I did not see wheat gluten on the package....There is not wheat guten in the "hidden valley ranch DIPS" I just got off the phone with them.

Rosie - posted on 04/14/2011

oh, and make sure the chili powder you use is gluten free as well. some spices add anticaking agents to their spices and it may contain gluten. or are manufactured in places that have gluten in facilities. mccormick chili powder does not have gluten.

some stock cubes also have gluten. i know that a product called better than boillion does not contain gluten. go to the products website and check for sure, it's usually in the FAQ portion, if not just send them a quick email.

Rosie - posted on 04/14/2011

hidden valley ranch cannot guarantee that their product does not contain gluten cathy.

Cathy - posted on 04/14/2011

I have all stock cube varieties including vegetable stock cubes!

~♥Little Miss - posted on 04/14/2011

Also stocks would not be ok for a vegan. Unless it is veggie stock.

Cathy - posted on 04/14/2011

I use stock cubes in chilli normally (did in the veggie chilli I just made ) but I'm going to have to omit them on the day because they contain wheat flour.

Minnie - posted on 04/14/2011

I also have never heard of making chili with broth or thickeners. I cook the beans on the stove with water and in they go to the slow cooker with fresh vegetables and simple spices. But we rarely used processed foods.

Lady Heather - posted on 04/14/2011

Interesting. I guess I have never made chili in a slow cooker either. I use it to keep chili warm, but never to cook it.

Yeah, I used to make my own broth once a week. I even managed to keep it up when Freja was little. It doesn't happen much anymore.

Caitlin - posted on 04/14/2011

A lot of them call for a sort of broth, especially those done in a slow cooker and have potatoes, cause those things absorb liquid like theres no tommorow.. I'd love to make my own broths, but do admit most of the time, I just buy the prepared stuff, because I have so little time with 2 toddlers being everywhere at once.

Lady Heather - posted on 04/14/2011

Yeah, I know that. I've just never made a chili with those things in it. Just tomatoes, veg, sometimes meat and spices. Thicken with straight up tomato paste if necessary. I've just never seen a recipe for chili that called for anything prepared. Granted, I do not look at many chili recipes so maybe that is the reason.

Caitlin - posted on 04/14/2011

Gluten can be in the thickeners in the broths (quite common), it can also be in any starches you may add for thickening, depending on its source... Some people add pasta to the chili (i prefer lentls for that anyways) and that would have gluten... Gluten is hidden in lots of pre-prepared things...

Lady Heather - posted on 04/14/2011

Now I am curious - what goes into a non-gluten free chili?

I like black beans, bit of cocoa and a touch of cinnamon (aside from the regular chili additions).

~♥Little Miss - posted on 04/14/2011

By the way, I love Tvp, LOVE IT, and I eat it. So does my whole family.

~♥Little Miss - posted on 04/14/2011

These both are very mild....Adding the Jalepeno to the first one will taste good and give it a kick...don't add it to the second one, it will probably ruin it. The first one you can add all sort of things, like I said, I make it into an Italian dish also. It is great with the veggie meat, and pasta...but I know you cannot use the veggie meat. I would highly recommend finding a gluten free pasta though. It will help thicken it, and make it heartier.

Cathy - posted on 04/14/2011

I love hot ... but everyone complains about my level of hot!

~♥Little Miss - posted on 04/14/2011

You can also add cut up Jalepeno's to the first chili that I wrote, but if it is a really hot one, just add half. The cooking will make it very hot....also you can add 1/2 a red pepper.

~♥Little Miss - posted on 04/14/2011

I have 2 great veggie chili's....I use fake meat in them both, but6 you can omit that.

1 can chick peas
1 can dark red kidney beans
1 can petite cut tomatoes (14 oz)
1 can tomatoes with zesty pepper or Jalepenos (14 oz)
1 can small tomato sauce
1/4-1/2 small yellow onion
1 clove garlic
pepper, and chili seasoning (such as cayenne or whatever)
I also do this with an italian twist just using oregeno, basil and parsley (dried)

rinse beans, and add everything together low for about 4 hours in crock pot. You can add a gluten free pasta, or rice (just cook them first) and add them to the crock pot RIGHT before serving, otherwise they blow up and get mushy.

Another one,

1 can petite cut tomatoes
1 can zesty tomatoes (same size as above, really not sure if they are actually 14 or 15 oz can)
1 can creamed corn
1 can pinto beans
1 can black beans
1/2-1 packet of hidden valley ranch dip
1/2-1 packet of taco seasoning (like old el paso)
I like this on the stove better, cooks faster, and you can just add it later to the crock pot, or if you are gonna just do crock pot probably cook on loww for 4 hours or so. Rinse cans of beans first, but just dump in whole creamed corn. Sounds yuk, but really does taste yummy.

I usually add my veggie meat in both, but I just checked, and it contains wheat gluten.

The second recipe I usually will make Near East Rice Pilaf on the side and add it to the dish when ready to eat. I also use cheese on both, but you can have that on the side for those that can eat it.

Cathy - posted on 04/14/2011

Chickpeas could work. I was considering a bean combination. Black beans are hard to find here. Maybe black eyed beans, pinto or haricot beans along with kidney beans.
I like the idea of lentils for thickening.

The party currently has over 100 guests so I'm making a lot on a budget!

Minnie - posted on 04/14/2011

Sometimes I use lentils in my chili. They're great for adding texture and thickening.

Krista - posted on 04/14/2011

True...I suppose I don't worry about it too much because it's something I only eat once in a blue moon.

I wonder if chickpeas would add a nice texture...?

Minnie - posted on 04/14/2011

Ooh- yeah, I second the black beans- sometimes I do half those and kidneys. And cocoa powder sounds awesome! I drink hot chocolate with chili in it :).



I'm just veeeery wary about TVP and how processed it is- and that it's soy *shivers*. Wouldn't touch that stuff with a ten foot pole.

Cathy - posted on 04/14/2011

I don't want to use any meat substitutes. I find them bland. I prefer proper vegetables, much more tasty.

Cathy - posted on 04/14/2011

Krista, I already use cocoa powder in my regular chilli ... love it!

I've got loads of veg and beans in the fridge and cupboards so I may be testing it out on my 7 year old for dinner.

Cathy - posted on 04/14/2011

That one sounds really good Caitlin. I was considering adding sweet potato already but hadn't seen any recipes that used it.

Thank Lisa, that sounds like my basic chilli recipe minus meat. I'll do something similar for the base of the dish. Want to fill it out with a mixture of veg and beans.

Caitlin - posted on 04/14/2011

I do believe that maize starch is corn starch from what I can tell, and to make sure it's gluten free, you'd either check the box or call the manufacturer.. I don't want to say outright, because if they grind their corn with the same grinder as they do for other grains - it will NOT be gluten free.. You could probably pick up some "safe" corn starch at the health food store, I know they sell it here (Quebec, canada) at loblaws in the what I call "hippy section" where we get a lot of our allergen free things.



Staring at this recipie makes me want chili now, cause that looks damned delicious..



Oh, also if you have used the corn starch before and dipped a measuring spoon into the box to take some out, chances are the box s contaminated with gluten anyways, since people usually reuse the same measuring spoon for several ingredients.. I'm the queen of cross contamination!



(So make sure the craock pot is VERY well cleaned and the spoon you use is plastic, and very clean as well..) I think i'm making chili on the weekend, because now I want chili (but lack some ingredients)

Krista - posted on 04/14/2011

To Lisa's recipe, you could also add a cup of TVP (check the bag to make sure it's gluten-free -- most is, but some aren't), reconstituted in mushroom stock. And, along with the spices, add a 1/2 tsp of cocoa powder. I know, it sounds weird. But you won't taste chocolate -- it'll just add a depth and richness to the recipe. Trust me.

And black beans are nice if (Iike me), you're not a fan of kidney beans.

Cathy - posted on 04/14/2011

Is maize starch the same as corn starch and is that safe for a gluten free diet?

Minnie - posted on 04/14/2011

I dump a bag of kidney beans (soaked and cooked)

2 green peppers chopped

1 onion, chopped

a can of diced tomatoes

a can or two of tomato sauce

4-6 cloves of garlic, chopped

some salt, pepper

1-2 tablespoons chili powder (if this is a concern I bet you could use some red pepper flakes or just chop up a couple of jalepenos).

1-2 tablespoons cumin

some oregano

2 tablespoons olive oil

Caitlin - posted on 04/14/2011

I'd love to take credit, but here's a site - her recipies are really good, though i've never tried this one it sounds delish!



The only trickier things to find in the recipie i'd think is the broth, but i'm sure you could find some at your local health food store - make sure it's labeled gluten free, because some thickeners they use in conventional broths contain gluten. Make sure you keep a list of the ingredients (like the broth and such) so if the person with celiac wants to see, you'll be able to say which brand you used, because some people are a lot more careful about their exposure to gluten depending on ther individual reactions and exposure limits and such.. If you need any other advice, feel free to ask!



I'm a ididot and forgot the link... http://glutenfreegoddess.blogspot.com/20...