Butter: you can use olive oil, but I like to fry the onion and spices in vegan butter instead for extra flavour. Dishes made with rice (plain white or brown) or rice noodles are generally safe, as rice is naturally gluten-free. When people are diagnosed with coeliac disease, one of the biggest tips I try to give is to shop outside of the free from aisle. I posted a few of these last year but the supermarket ranges change so much, I'm now bringing you this new, updated version! You should try making Chinese curry sauce from scratch as it is a very convenient dip that takes a maximum of ten minutes to create.

Or offer it to the cooks and ask if they will use this in place of the traditional soy sauce they normally use to make it gluten-free. Chow fun (wide noodles) and mei fun (thin noodles) are both great options. Assuming the dish doesn’t contain any dark sauces or soy sauce, rice and rice noodles are safe. Perkier actually started out more as a free from brand, but you might miss them with their new branding – they’re now outside of the free from aisle mixed in with all the muggle cereal bars.HP brown sauce is NOT gluten-free… but never fear, as there’s some own-brand brown sauce that is. Here’s one of them! Char siu is basically like a Chinese BBQ flavour that to be quite honest, I’d just eat on it’s own with boiled rice because it’s so goood. I tend to serve plain basmati rice, though I do also love pilau rice and have a really easy recipe for cheat's pilau rice here. You can also pair it with something like my gluten free Singapore rice recipe if you want to create a real feast. I’m not sure I’ve ever seen a 100% muggle ready meal that’s gluten-free. Until now! And it’s a proper awesome one at that.

Chinese chips and curry sauce are like 5 and 6 here in the UK and if you are a fan then this recipe is for you. That said, you can also use the sauce as a stir fry base, or serve with egg fried rice, noodles like this vegetable chow mein or salt and pepper chips. It's really versatile and a great dish for those evenings when time is tight. Gluten free Chinese food It's pretty much all store-cupboard ingredients too, so you shouldn't need to do too much shopping to make this. These kebabs are clearly labelled as gluten-free, but I’d often never bother looking – assuming nothing in the BBQ section would be gf. How is this gluten-free? I would have never given it a second look – that’s two Chinese curry products available in Asda including the ready meal I mentioned earlier.Chinese five spice: this is essential to give the sauce that authentic Chinese takeaway curry sauce flavour. Do not omit it. If you're making a Daal, although dried lentils and peas do not by nature contain gluten, they may be at risk of cross contamination during milling. There are suitable dried options however you might find more options available for tinned lentils and pulses in your local supermarket without a may contain statement. I like to make extras which I then portion up, cool down and freeze for another day when I'm short on time. I’d never assume that anything by Nature Valley would ever be gluten-free… then I read the big ‘gluten-free’ label written on the front.

As you can see, eating gluten-free Chinese food isn’t impossible, but it certainly comes with a lot to think about. And no, I haven’t gone completely veggie or vegan! But when you think about it… who really needs to eat meat every single day of their lives? Certainly not me – it’s nice to mix it up a little, don’t you think?

More Gluten Free Recipes

If you want to make this sauce gluten free it is important to note that soy sauce is generally NOT gluten free. Use tamari instead. More Vegan Curry Recipes: Coconut milk: This isn't always included in Chinese curry sauce recipes but I think that it tastes so much better with it! It gives the sauce a nice creamy texture too. Either full fat or light will work (full fat is best though!).

Plus if you make this easy curry in the slow cooker you hardly need to spend any time in the kitchen. Just dump and go! Start by gently frying a chopped onion in vegan butter until it is soft. Add grated ginger, crushed garlic, curry powder, Chinese five spice and turmeric and cook for a few more minutes, stirring often. Most Chinese restaurants use a traditional soy sauce made with wheat. You’ll want to avoid dishes made with regular soy sauce and other dark sauces. There is nothing authentic about this Chinese curry sauce. Britain might have a proud maritime history, with a melting pot of food cultures incorporating all sorts of dishes from East and West, but sometimes they are adapted into something unrecognizably different from the original. This is one example; there is nothing Chinese or Indian about it. Doesn’t mean it’s not good, though.Whatever you choose to use, the sauce makes enough to serve four people so plan your additions accordingly. You can top your dish with other garnishes like spring onions to enhance it further. | Image from calorie_counting_paige