Rice helps create a creamy asparagus soup without gluten
Thick, creamy soups aren't off limits to people who are gluten-intolerant -- at least not when you make them with rice instead of a flour-based roux. And there's no fattening cream needed either.
GLUTEN FREEDOM: Pureeing a bit of the grain with soup gives it a smooth, rich texture without using flourBy LAURA BYRNE RUSSELLSpecial to The OregonianOftentimes the silkiest, most delicious vegetable soups are thickened with a flour-based roux -- which makes them off-limits to anyone who is gluten-intolerant. But there's a delicious solution to this problem: By simmering a bit of rice in the soup and puréeing it all in a blender, you can eliminate the gluten while keeping the rich texture. The accompanying recipe for fresh asparagus soup is a great example of this. Not only does it not use flour, but there's also no cream, which helps limit the fat content.Recipe included with this story: Asparagus Soup With Orange GremolataAfter the soup is puréed, a mixture of garlic, orange zest and chopped parsley (a variation of what's known as gremolata) is stirred in just before serving to heighten the soup's vibrant flavor. Adding it while the soup is hot takes the edge off the raw garlic. We also like the savory note that a little freshly grated parmesan cheese gives, but it's optional. Gluten-free field trip Considering the steady stream of new gluten-free products coming to market, the gluten-free lifestyle is slowly becoming more mainstream. In Portland, finding these products is the easy part; finding the ones you enjoy -- at a reasonable price -- can still be a problem. In a perfect world, you could taste the products before you buy them. Soon, however, you'll have a chance to sample gluten-free foods from more than 20 local and regional vendors. On Saturday, May 1, the Portland, Mid-Willamette Valley (Salem) and Gluten Free Friends (McMinnville) branches of the Gluten Intolerance Group (GIG) will co-host the Gluten Free Food Fair. In addition to food samples there will be raffles for baskets of gluten-free foods; talks with health-care providers; and information about GIG support groups and other local events. The Gluten Free Food Fair raises funds for GIG to offer support services and educational programs for those with celiac disease and non-celiac gluten-intolerance. GIG provides information, resources and outreach to health-care professionals and restaurants. At the fair, you can help support this group's efforts, have some fun and find new gluten-free favorite foods as well. For more information go to graindamaged.blogspot.com, or call Lisa Shaver at 503-577-9339 or Becky Crooke at 503-949-3779. Gluten Free Food Fair 11 a.m.-2 p.m. Saturday, May 1 All Saints Catholic Church 3847 N.E. Glisan St. $5/person, $10/family; free for kids under 12 Laura Byrne Russell is a food writer and recipe developer. Before moving to Portland, she worked for the book division of Food & Wine magazine and for The Food Network.
http://www.oregonlive.com/foodday/index.ssf/2010/04/rice_to_the_rescue_for_creamy.html
