It’s summertime, the air is filled with the scent of grilled meats and your cravings for all-things barbecued are reaching breaking point. The only problem being that as you’re coeliac, you feel as if it’s game-over before even getting started.
These days though, going gluten-free either through choice or necessity doesn’t have to mean missing out on all the action. In fact, it’s perfectly possible (and pretty easy) to enjoy a stellar gluten-free BBQ without anyone ever knowing you’ve left gluten out of the equation.
When you think about it, there are not actually too many BBQ staples that are reliant on gluten. For example, the secret to the best gluten-free burgers is usually just a case of making the patties yourself and buying gluten-free buns. The same goes for hot dogs, grilled chicken sandwiches and many other dishes where bread plays a roll. Take care of the cooking yourself, opt for gluten-free rolls and you’re home-free!
Of course, there’s always the option of doing away with the baked goods entirely and upping the ante with the veggies. For example, if you’re looking to wow your guests and stay gluten-free, these BBQ stuffed peppers and BBQ stuffed mushrooms are guaranteed show-stoppers. Decadent, delicious and the perfect accompaniment to just about anything you can cook up outdoors, these beauties prove that going gluten-free doesn’t have to mean compromising on enjoyment.
Here’s another example of an all-round BBQ dish the likes of which eliminates gluten from the equation and packs the biggest punch ever – our gorgeous glazed BBQ chicken with grilled cabbage.
One of our absolute favourite gluten-free BBQ recipes, the best thing about getting busy with burritos is the versatility and creativity the recipe allows. Truth is, once you’ve knocked-up a batch of gluten-free tortillas, you’ll never tire of finding all manner of weird and wonderful ways to use them. And just as they’ve great for the BBQ, they’re also perfect for every other meal and snack throughout the day.
The ingredients you’ll need are:
- 6 ounces/ 170 grams (1 1/2 cups) white rice flour
- 2 ounces/ 57 grams (1/2 cup) tapioca starch
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons lard
- 3/4 cup cold water, plus more as needed
Here’s how it’s done:
- Mix the dry ingredients and xanthan gum in a bowl and add the lard by hand in small pieces. Give it all a good rub together until there are no big lumps left.
- Begin adding water and stirring with a wooden spoon until the dough holds together and is moist, but not wet.
- Knead the dough until smooth, adding water or more flour until the consistency is a little like Play Doh.
- Roll the dough to the desired thickness using plenty of flour to avoid sticking.
- Fry the tortillas in a dry pan until golden, flipping once to ensure even cooking.
It takes some experimentation to get it right, but once you do, a whole world of incredible gluten-free BBQ ideas will be waiting as your reward!
If you’re stuck for time and need a quick and easy alternative these Sausage burrito’s wrapped in lettuce will keep you on track!
Simply stuffed with sausages, quinoa & kidney beans, cheese, tomato salsa and not to forget crème fraîche and guacamole if you so desire. To add an extra kick try a sprinkling of your favourite spices before wrapping up. Alternatively, fill with a dollop of gluten-free chili con carne.
Of for something a little lighter, a grilled chicken breast with a gorgeous green salad and light vinaigrette dressing makes for the perfect summer wrap.