Posted by Colleen Carey on July 28th, 2020
Offering gluten free grains and alternatives opens your menu up to a growing group of people who are gluten sensitive or gluten intolerant. Roland offers multiple gluten free grain & noodles options to incorporate into your menu to attract those with dietary restrictions and give them a reason to come back. Here are three:
1. Coarse Polenta #4105365
Roland® Polenta, a staple of Northern Italy, is made from cornmeal. This is a “quick cook” polenta, coarse grained. It is also gluten-free. Polenta may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.
Recipe: Shrimp & “Grits”
Ingredients: • ½ lb. bacon • 1 cup Roland® Coarse Polenta • 2 cups milk • 1 ½ cups water • ½ cup chicken stock • 1 cup cheddar cheese, grated • ¾ cup Parmesan cheese • ½ stick unsalted butter or more to taste • 1 large bunch of rainbow chard • 1 lb. shrimp, peeled and deveined • Cajun seasoning, to taste Sauce Ingredients: • Roland® Grapeseed Oil • Green onions (greens only) or chives • Roland® Fine Sea Salt, to taste • ¾ cup Roland® Maple Syrup • 4-6 Tbsp. unsalted butter, cubed • 1 Tbsp. Roland® Balsamic Vinegar
Instructions: 1. Cook bacon until crisp, drain and roughly chop. Bring water and milk to a boil in a large saucepan or Dutch oven, add a teaspoon of salt, and slowly whisk in polenta. Cook at a simmer, stirring frequently until polenta is thick and tender; add more milk or water as needed. Meanwhile, thinly slice the chard. Sauté garlic and add chard and season with salt and pepper. Set aside. 2. Once polenta is tender, stir in cheddar, Parmesan, and butter. Continue to add 1-2 Tbsp. at a time of milkor water if polenta gets too thick. 3. For the sauce: In a small saucepan on low, heat the maple syrup and balsamicvinegar. Once the mixture has been heated through and slightly reduced, slowly whisk in cubed butter until the butter is incorporated. Salt to taste. Set aside and keep warm. 4. Season shrimp with Cajun seasoning and sauté in grapeseed oil on high heat. 5. Pour 1 cup of polenta into a shallow bowl then top with chard. Place 4-5 shrimp
2. Red Quinoa #3090115
Quinoa was considered by the Incas to be the “mother of all grains”. This gluten-free grains now enjoys great popularity thanks to its delicate, slightly- nutty taste and a pleasant fluffy texture. Quinoa is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains
Recipe: Red Quinoa Burger
Ingredients: ½ cup Grained Dijon MustardR ¼ cup Mayonnaise To taste Sea Salt & Pepper 7 cups Red Quinoa, cookedR 1 cup Garbanzo BeansR 1 cup PankoR 1 tsp Five Peppercorn Blend, groundR 1 Tbsp Sriracha, 1 Egg 2 cloves Garlic, rough chop 1 bunch Fresh Cilantro, rough chop 4 stalks Fresh Scallions, rough chop 2 cups Zucchini, grated 7 Toasted Burger Bun 1 head Bibb Lettuce 1 Radish, sliced
Directions: Mustard Aioli: Mix Mustard, mayonnaise, salt & pepper to taste, and set aside. Directions: Quinoa Burger: Preheat oven to 375 F°. Mix Quinoa, Garbanzo, Panko, salt, ground Five Peppercorn Blend, Sriracha, egg, rough chop garlic, cilantro, scallions and grated zucchini. Form seven, 7 oz burgers from the mixture, sear both sides of each patty, and finish in oven for 10-15 minutes.
3. Pad Thai Rice Noodles #3600302
Pleasantly firm and chewy, Pad Thai noodles are wonderful in stir-fries and soups. Naturally gluten-free, they are a key ingredient of the ever-popular “Pad Thai” dish, where they act as a blank canvas for a spicy and nutty mix of bean sprouts, peanuts, and scallions.
Recipe: Coconut Thai Rice Noodles with Lime & Basil
Servings: 8-10 | Difficulty: Easy
Ingredients: • 1 14 oz. pack Roland® Pad Thai Rice Noodles • 1 bunch green onions, minced • 1 seedless cucumber, quartered & thinly sliced • 12 oz. Napa cabbage, shredded • 10 oz. edamame beans, cooked & shelled • 16 oz. cooked chicken breast, finely-shredded (optional) • ¼ cup peanuts, toasted and chopped, for garnish • 2 Tbsp. cilantro, roughly chopped, for garnish
Dressing Ingredients: • 8 oz. Roland® Coconut Milk • 6 Tbsp. Roland® Soy Sauce • 4 Tbsp. Roland® Fish Sauce • 2 tsp. Roland® Sesame Oil • 4 oz. lime juice, freshly-squeezed • 1 small Thai chili pepper, seeded & minced • 1 tsp. ginger, freshly grated • 1 tsp. garlic, freshly grated • 2 Tbsp. sugar • 4 Tbsp. Thai basil, chiffonade • Roland® Fine Sea Salt, to taste • Freshly-ground black pepper, to taste
Instructions: 1. Cook noodles according to package directions. Drain and cool. 2. Combine all dressing ingredients in a bowl and whisk together. Season with salt and pepper. 3. In a large bowl, combine the noodles and dressing, mixing thoroughly with your hands. 4. Add the green onions, cucumber, cabbage, edamame beans, and chicken breast to the noodle mixture. Toss thoroughly, until well coated. 5. Adjust the seasoning with salt and pepper.
More items and menu inspiration found online www.rolandfoods.com