What does following a gluten-free diet mean? That you're embarking on an easy diet with a wide range of health-promoting effects. Instead of dwelling on what you’re giving up, consider that you’re going to enjoy a whole new world of delicious food options to meet your special dietary needs. You’ll be eating seasonally, choosing more fresh fruits and vegetables, focusing on meats, seafood, poultry, legumes, lentils, corn, and rice, and discovering fascinating ancient grains such as quinoa, amaranth, and millet. You’ll be able to eat potatoes, eggs, most cheeses, even chocolate (!)—and enjoy them without guilt because you’ll be taking good care of your body. In fact, you’ll probably end up eating—and feeling—better than ever!
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We carry a large variety of gluten free items, the brands listed below represent just some of the offerings we carry
Many people like to eat the whole smelt, head, bones, and all. Or you can gut and bone the fish by firmly pinching it along the backbone, twisting the head, and pulling out the skeleton and entrails.
The secret to successful smelt cookery is to not overcook it. Smelt is done when the flesh inside is opaque yet still moist.
This is the classic way of cooking smelt. Pound smelt to flatten them a little, and pat dry with paper towel. Dredge fish in flour. Fry the fish, a few at a time, in a small amount of hot butter or oil, turning once halfway through cooking time. Cook until golden brown and crisp one the outside, 2 to 3 minutes.
Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (4cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. Dip smelt in batter, drain, then slip them into hot oil. Cook until brown, 2 to 3 minutes.
Place smelt in a greased baking dish and place on a baking sheet. Brush with melted butter or oil and season with salt and pepper, or wrap in oiled foil. Cook at 450°F (230°C) until the flesh is opaque yet still moist.
Place smelt on perforated foil over a greased grill, 4 to 6 inches (about 10 to 15cm) above prepared coals or fire. Cook until brown and crispy, 3 to 7 minutes.
Place seasoned and/or marinatedsmelt on a well-greased broiler pan. Broil under preheated broiler 4 to 5 inches (about 10 to 12.5cm) from heat. Cook until brown and crispy on the outside, 4 to 6 minutes.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.