fellowship health

Guest Post: Jackie Makes Gluten- Free Deliciousness

Please welcome my guest blogger, Jackie!  You might know Jackie from one of the two (yes, two!) active blogs she runs.  Whether you’re interested in fascinating fiction or healthy eats, you’ll find something over at one of her two homes.  Stop by, say hey, and pass along some rawr-love! http://jlroeder.wordpress.com/ or http://changeforbetterme.wordpress.com/


First, let me thank Rara for letting me screw up her blog. Kidding!! I will try very hard not to do that. 🙂

When Rara asked me to guest post here I was thrilled. I know she has some of the most loyal readers going. I was thrilled but also just a wee bit scared. I asked Rara what she wanted me to post about and bless her she said to just do one and it would be fine. She told me that we have similar taste in blog posts and that she trusted my judgment.

So, here is what I came up with…….

I have two blogs. The first one I started is a food blog. Why a food blog? Well first I am diabetic and second, I have a wheat intolerance. So I decided to start a food blog with those 2 things in mind. I try to find or come up with the easiest, best tasting recipes that combine those two things. Low in sugar/salt and gluten free. I have a blast doing the research for all that.

My blog (http://changeforbetterme.wordpress.com) is full of recipes and stories of my life dealing with food. I try to inject as much fun and knowledge as I can into my posts. I think I have succeeded in entertaining my readers as much as possible while giving them great easy recipes to try for themselves.

In my research I have found out that many more people have a wheat intolerance then I thought. Or they have children who have it. They were lost in what to look for on food labels and what to cook. I try to make things easier for them. I also try to find recipes that not only people with diabetes or wheat intolerance will like, but that other family members will enjoy also.

Here are a few things to look for on food labels if you want to watch for wheat in the product.

  • Triticum vulgare (wheat)
  • Triticale (cross between wheat and rye)
  • Triticum spelta (spelt a form of wheat)
  • Hordeum vulgare (barley)
  • Secale cereale (rye)

Now that I’ve educated you, how about a good recipe to try? 😉

Shrimp Fried Rice Recipe



  • 8 ounces small raw shrimp, shelled and deveined
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper
  • 1/2 teaspoon cornstarch
  • 2 tablespoons cooking oil, divided
  • 3 eggs, beaten
  • 2 stalks green onion, minced
  • 4 cups leftover rice, grains separated well
  • 3/4 cup frozen peas and carrots, defrosted
  • 1 tablespoon soy sauce (use gluten-free soy sauce if you are making a gluten-free version)
  • 1 teaspoon sesame oil


1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan.

2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible.

3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.

5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.


It’s a great easy recipe. Don’t let all the ingredients scare you.

Now as for my second blog. It’s where I pour out all my writing that is in my head. Short stories mostly. Feel free to visit and leave a comment! I love comments. 🙂 You can find that blog over at http://jlroeder.wordpress.com

For a selfish bald face plug for myself…..you can read some of my stories on Etherbooks.com. Yes, I am published! (I love saying that) Look under JLPhillips! Thank you so much.

Thanks Rara for letting me rest here a bit. Also, thank you readers for putting up with me! If there is anyone that would like more information on gluten or sugar free living just come on over and drop me a line! I’m always available for help or advice, or just plain available. haha!

Now that Jackie’s made you hungry, visit her blog for more recipes, or the other blog for some works of delicious fiction.  If I were you, I’d start here:



  1. I make a dish that’s almost identical to this, although I don’t use leftover rice. I have a rice cooker, so making fresh rice is easy and fast … and yes, I know, there’s a difference in texture, but I don’t mind. It’s delicious. That’s what matters. I add a bit (maybe a teaspoonful) of Hoisin sauce. There’s a Kosher version of Hoisin that’s gluten free.


    1. A lot of people don’t use left over rice. It’s just whatever your preference is. I love this dish with day old or fresh rice. 🙂


  2. thank you rara for letting me guest post! It’s been a blast! I will have to get you to guest post one day. When ever you have free time. ha! You are one busy dino! xx


    1. 😀 Thanks, Jackie, I’d love to! 🙂 Your post looks beautiful, and delicious. I liked that you mentioned some of the other things you’ll find on nutrition labels that mean “wheat”… that’s really helpful! 🙂


    1. I also do one similiar with ground beef. I think this dish lends itself to what ever meat you want. Chicken would be great in it also.


  3. Yummy..:) I make this and sometimes , I add gluten free szechuan sauce ( from whole foods) just to make it extra hot and spicy. Thank you so much Jackie for this beautiful post 🙂


  4. I’m Asian and I have been taught as a young girl to make fried rice from leftover steamed rice and anything else leftover in your fridge. In fact, it’s one way to make good use of small scraps of food like celery, asparagus, bell peppers, carrots, chicken p, shrimp, etc., that are leftover from having made other dishes.


    1. I’m not Asian, but that was how I was taught also. I usually use leftovers, as you say it’s a great way to use them up. Sometimes though I don’t have the leftovers to use but still want the dish, so I use fresh. Either way is great.


      1. :-D. It is wonderful comfort food. I only mentioned the Asian aspect because with Asians, rice is such a big staple. Other cultures have a host of choices for staples So, we’ve had to do creative stuff with the rice. In fact, there are many rice desserts too. It’s great for people who want alternative gluten-free foods. But, that’s another post waiting to be written, huh? 🙂


        1. Ah yes! Thanks for the idea! ha! Yes, rice is a big staple for Asians. But I love rice, it is so versatile as you reminded me. 🙂


  5. Sad to say, Jackie, while I’m not allergic to gluten, I AM allergic to seafood. Well, that, and allergic to leaving kitchens in reusable shape. An early proviso to our marriage was that cooking would be my wife’s job. That way, we would avoid fights – and attention from the EPA….. 😉



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