Tuesday 13 December 2011

Gluten Free Taramasalata

There are so many things that aren't gluten free that should be. If you think about some foods and what actually goes into making them, there should be no gluten present, so why is there? Filler. Lots of things are pumped full of filler to bulk them up.

Taramasalata in the supermarket form isn't what I would consider to be real taramasalata, it bears no resemblance to the good old fashioned deli versions that I grew up with. Most, if not all shop bought taramasalata's contain breadcrumbs, why?! This is a naturally gluten free food that if done in a traditional way certainly doesn't require the need for blooming breadcrumbs!

I haven't had a chance to try this recipe out recently, but it's one that I've used before with great ease and delicious results, it's a Delia recipe so you can pretty much guarantee success, so long as you get good quality ingredients.


Smoked Roe
Fresh Lemon Juice
Groundnut oil
Fresh Parsley
Boiling Water

These all happen to be things that I have in my kitchen on a regular basis, problem is, smoked roe doesn't last long enough to do anything with it, I'm an oddity in that I stick a spoon in and eat it by itself. Each to their own.

Anyway, for the instructions pop over to Delia's website. It's so easy, you'll wonder why you ever ate the supermarket stuff in the first place.

1 comment:

  1. Delia's recipe didn't work for me. Never solidified.


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