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Recipes with gluten-free bread

4 recipes that use gluten-free bread, with photos, step-by-step instructions and cook times. The quickest, Salo, takes 20 minutes. It is most often cooked with coriander, garlic and alder wood chips or chunks.

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Smoked eel

Fish smokehouses dot the shores of the Great Masurian Lakes, and an eel hot-smoked over alder, golden-skinned and glistening, is the prize of any summer trip to Węgorzewo or Ruciane-Nida. The flesh is rich, soft and smoky-sweet, and it is eaten cold on rye bread with grated horseradish and a squeeze of lemon. European wild eel is endangered, so buy farmed eel from a responsible fishmonger, ready gutted. This is a fully hot-smoked version: the fish is brined in the fridge and cooked through in the smoker. Smoked fish can carry listeria if it is not cooked through or kept cold, so it is not for pregnant women, young children or anyone with a weakened immune system unless reheated until steaming. Many home smokers run the heat too low throughout, which leaves the eel smoky but undercooked. Chef's tip: ready hot-smoked eel from a lakeside smokehouse is the easy route; just serve it well chilled with the same garnishes.

240 minPolishFishGluten free
by KrazyBadal 0 views

Cârnați de Pleșcoi

The village of Pleșcoi, in the hills above Buzău, is so proud of its sausages that roadside inns there sell them by the metre: dark red, fiery with chilli and heavy with garlic, made from mutton with a little beef and no pork in the meat. Traditionally they are smoked and air-dried; this home version is a fresh sausage, rested overnight in the fridge for the flavours to settle, then grilled until cooked right through. The casings are usually sheep's casings, but if you buy hog casings they are pork, so check what your butcher sells you. Snappy outside and juicy within, they are eaten straight off the grill with sharp mustard, bread and pickled vegetables. Where people tend to go wrong is letting the meat warm up while mixing; keep everything fridge-cold so the fat does not smear. Chef's tip: fry a small spoonful of the mix before you fill the casings and taste it for salt and chilli; once stuffed, you cannot adjust.

240 minRomanianMeatGluten freeSpicy
by KrazyBadal 0 views

Smalec ze skwarkami

In Polish mountain huts, beer gardens and village wedding buffets, a crock of smalec arrives with a basket of rye bread before anything else is ordered. It is rendered pork fat stirred with crunchy bits of crackling (skwarki), golden fried onion, a little sour apple and marjoram, then left to set into a soft, white spread. Smeared thickly on dark bread with a pickled cucumber, it is savoury, salty and surprisingly fresh-tasting thanks to the apple. Rendering on a high heat is the error to avoid: the fat browns and tastes burnt before the crackling has had time to crisp. Allow about three hours for it to set in the fridge. Chef's tip: stir the cooling smalec every 15 minutes as it thickens, so the crackling and onion stay spread through it instead of sinking to the bottom.

45 minPolishChutneys & DipsGluten free
by KrazyBadal 0 views

Salo

No food says Ukraine quite like salo, salted pork fatback, which appears on village tables, train picnics and wedding spreads with a heel of dark bread, raw garlic and a spring onion. Good salo is pure white or faintly pink, firm, mild and creamy as it melts on the tongue; rubbed with garlic, black pepper and a little paprika, it becomes a sharp, savoury snack. Salo is cured but never cooked, so use ready-salted salo from a butcher or market stall you trust, made from inspected pork and kept in the fridge. Like other uncooked cured pork, it is not for pregnant women, young children or anyone with a weakened immune system; for them, fry thin slices into crisp shkvarky instead. Slicing it at room temperature is where most people go wrong: the fat smears and tears. Chef's tip: wrap the seasoned piece and freeze it for 40 minutes, then cut paper-thin slices with your sharpest knife.

20 minUkrainianSnacks & StartersGluten free
by KrazyBadal 0 views

Goes well with gluten-free bread