My Introduction to Korean Cuisine

I vividly remember my first encounter with Korean food. My then-fiance, soon to be husband, wanted to expand my culinary palate. We visited a small Korean restaurant, a stone’s throw from the high school where we both fell in love with foreign languages and culture. I was at a loss for what to order.

Our waiter, full of humor and not missing a beat, stated – “Just like Raymond, everyone love Jap Chae.” My husband and I still laugh about that 15 years later. This recipe however, is not for Delicious Beef Jap Chae. Today I share my love for Bibimbap, the Korean’s version of a burrito bowl.

A Labor of Love

To be honest, I don’t remember the first time I had bibimbap. I do however remember my husband making this dish for me. This dish, IMO, is a labor of love. While not difficult, bibimbap requires lots of little steps. Little steps that create a mouthful of flavor. (I’ve included a video link in my recipe if you’re a visual learner.)

This dish uses loads of vegetables, a bit of protein, and sits on a bed of rice. Make sure you use a good rice- no “minute rice.”  I prefer Mahatma Jasmine Rice. It also works well in my recipe for my Tres Leche Rice Pudding.

What is Bibimbap?

Bibimbap is the perfect dish for this time of year. It is traditionally eat on the eve of the Lunar New Year. Why? Because Korean tradition believes that leftovers are bad luck going into the New Year.

Therefore, this dish uses up all the bits of leftover vegetables and meat so you start the New Year fresh. Click over to my Gluten Free Lunar New Year recipes post for more dishes to have during this time of year.

My Favorite Gluten Free Substitute for Soy Sauce

Because bibimbap features vegetables and rice, it becomes a dish almost naturally gluten-free. There are a few key ingredients that you want to verify though. First, the marinade for the meat, as well as some of the vegetables, traditionally call for soy sauce.

I always use low sodium San-J tamari instead. Their line of products bear the GFCO certification seal and taste AMAZING. In addition, bibimbap traditionally includes go chu jang as a side sauce. However, most go chu jang pastes on the market contain wheat. Therefore, I only buy Chun Jung One. I snagged a bottle at my local Meijer, but you can buy it on Amazon.

How Do You Serve Gluten Free Bibimbap?

The visual appeal is one of the highlights of bibimbap. While you can use any vegetables for protein you like, the idea is to place vegetables of different colors next to each other. For example, I used green vegetables such as zucchini, cucumber and spinach.

You can serve gluten free bibimbap in any bowl, but I invested the money in a dolsot bowl. This bowl can be heated over the stove, which crisps the rice in the bottom of the dish. If you’re a fan of “crunchy bits” in a meal, then I highly suggest getting one.

How Do You Eat Gluten Free Bibimbap?

Of course, all that presentation goes out the window when you prepare to eat. As stated before, the dish translates into cooked rice (bibim), mixed (bap). Crack open that gorgeous yellow yolk and mix it into the dish for a taste that’s hard to beat.

While you can eat this dish with a fork, we prefer to use chopsticks. Did you know that Korean chopsticks are different than Chinese or Japanese chopsticks? Korean chopsticks feature a ridged end. This helps you hold the food better! I just love learning about foreign cultures and food, don’t you? 

More Authentic Gluten Free Korean Recipes

Looking for other great Korean inspired meals? Try The Woks of Life’s recipe for JapChae. For authentic Korean cuisine, try any of these 33 Vegan & Gluten Free Korean Recipes from KimChimari. Find more authentic gluten free Korean recipes on the Crazy Korean Cooking website. 

Bi Bim Bap Recipe

Print

Bi Bim Bap

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

• 1 cup Delta Blues Jasmine Rice uncooked
• 2 cups water

For the beef

• 3/4 – 1 lb ribeye beef or chicken breast thinly sliced
• 3 tbsp tamari
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 3 cloves garlic minced (1.5 tsp)

For the marinated cucumbers

• 1 cucumber cut into thin circles
• 1 tsp sesame oil
• 1 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp sesame seeds

For the spinach salad

• 4 oz spinach
• 1/4 yellow onion thinly sliced
• 1 tbsp sesame oil
• 1/2 tsp minced garlic
• 1 tsp rice vinegar
• salt and pepper to taste
• sprinkle of sesame seeds

Other vegetables

• 1 red pepper thinly sliced
• 1 zucchini thinly sliced
• 1 carrot cut into matchsticks
• 1 pkg fresh portabella mushrooms diced
• 1 can LaChoy Bean Sprouts
• 3-4 eggs fried or poached

Instructions

• Marinate beef (or protein of choice) in ingredients listed and let set while other vegetables are prepared. 
• Prepare cucumbers in marinade and let set until preparation of bi bim bap. Prior to assembling the bi bim bap bowl, drain ad squeeze out excess liquid.
• Cook Delta Blues Jasmine rice in water. Boil for 15 minutes, and then allow to set for 10 minutes to continue absorbing water. 
• Prep remaining vegetables by slicing them then. Cook them separately, sauteing 4-5 minutes in a clean non-stick skillet of wok. I used canola oil to cook my vegetables so it would not discolor them and keep the colors vibrant. Lightly salt each vegetable after cooking. Cook mushrooms last, as they are the darkest.
• Quickly prepare spinach salad, quickly sauteing spinach and onions. Set aside. 
• In a hot skillet, cook thin sliced beef on a high temperature. Do so quickly, no more than 5 minute, until all the deep red is gone. 
• In the bottom of a dolsot bowl coated with sesame oil, place a helping of rice. Arrange the vegetables around the edge of the rice, and place the beef on top of the rice. Top the beef with the fried or poached egg. 
• Place dolsot bowl on top of heat and cook until you hear the rice sizzle. I suggest cooking 5-10 minutes on an electric stove. 
• If you don't have a dolsot bowl, simply place components in regular bowl and serve. 
• **I am a visual learner If you are too, I highly suggest watching this YouTube video. https://youtu.be/Y8CD283Xu6o

What ethnic foods are your favorite? What dishes would you most like to try? Leave me a note in the comments and I’ll see about crating an International Gluten-Free Recipe RoundUp! 

Originally published February 2018

The post Gluten Free Bibimbap – Korean Cuisine appeared first on MI Gluten Free Gal.

Learning to Appreciate Tofu

In college, I lived with my friend Sarah, who eats a vegetarian diet. I remember trying tofu then, and NOT enjoying it. However, since college, I’ve come to appreciate tofu so much more.

Much of my knowledge of tofu comes from my friend Cindy, author of Vegetarian Mamma. She wrote a great beginners’s guide to understanding tofu! She also introduced me to the E-Z Tofu Press, which I won in one of her giveaways. It works great at pressing out the extra water in a block of tofu.

One reason I really like tofu is because it’s inexpensive. I buy the Simple Truth Extra Firm Organic Tofu from my local Kroger. It costs under $2 for 14 ounces. You can’t get beef or chicken for that cheap! I cut my block of tofu by slicing the block of tofu horizontally, in 3 sections. Then I cut each section into 24 cubes

How to Bake Tofu

I always struggle at getting tofu crispy on the stovetop. Finally one day, I wondered what would happen if I coated and baked cubed tofu. The outcome was delicious! While I originally coated it in gluten free corn flake crumbs, I now coat it crushed Corn or Rice Chex. It’s so easy. (You can also use gluten free bread crumbs.)

This crispy baked tofu works perfectly for my Gluten Free Sweet and Sour Tofu recipe. Because the outside of the tofu stays crispy, the tofu doesn’t fall apart once combined with the sauce. Baking tofu makes your hands free to do the rest of your cooking, too. It cooks on its own while you’re making the sauce for this delicious Sweet and Sour Tofu.

Have an Air Fryer? Skip my step for baking in the oven and try this Best Air Fryer Tofu from Vegetarian Mamma!

Can You Make This With Chicken?

If you’re really not a fan of tofu, you can use this with chicken, instead. You could use diced chicken breast, and simply saute it in a skillet. You could also simply substitute chicken nuggets, and cut them up into smaller pieces. (We’ve done it before!)

How to Make Gluten Free Sweet and Sour Sauce

My recipe for Sweet and Sour Sauce uses pineapple juice, rice vinegar, ketchup, San J Tamari, plus brown sugar, cornstarch and water. *Note – combine the cornstarch and water in a small dish and stir, before adding to the rest of the ingredients. This prevents your sauce from having lumps in it.

You could put this sauce on any protein you like. I use this homemade sauce for Sweet and Sour Chicken at our Michigan Gluten Free Kids Camp. The kids eat it right up! In fact, you could serve it alongside chicken nuggets. Or, use it as a dipping sauce for my Rice Paper Egg Rolls. (Or buy them premade from Feel Good Foods!)

What to Serve with Gluten Free Sweet and Sour Tofu

I like to serve this Sweet and Sour Tofu over Jasmine rice. I fell in love with it after trying it from Delta Blues in my Bi Bim Bap. It smells so sweet and fragrant! Plus, it cooks so quickly. I make a large batch of rice in my Instant Pot and then have leftovers for later in the week.

Craving a different type of Asian recipe? Check out my round up of over two dozen gluten free Asian recipes.  Looking for other tofu recipes? Again, I highly recommend checking out all the tofu recipes on Vegetarian Mamma’s website. I know I’m eager to try her tofu based Vegan Thai Lettuce Cups!

Recipe

Print

Sweet and Sour Tofu

Equipment

• Marukan Vinegar Rice Genuine Brwd
• San J International, Sauce Tamari Reduced Sodium Organic, 20 Fl Oz

Ingredients

For the Baked Tofu

• 1 14 oz pkg Extra Firm tofu cut into cubes
• 1/3 Chex cereal crumbs 1 1/2 cups pre ground
• 1/2 tsp salt
• 1/2 tsp garlic powder

Vegetables, etc

• 1 green pepper cubed
• 1 red pepper cubed
• 1 onion cubed
• 1 c. pineapple chunks from can

For the sauce

• 2/3 c pineapple juice from can of pineapple
• 1/3 c ketchup
• 1/3 c rice wine vinegar Apple cider vinegar works, too
• 2 tbsp San J tamari
• 3 tbsp brown sugar
• 2 tbsp corn starch dissolved in
• 1/3 c water

Instructions

• Open package of tofu and press out extra water. I do this in my tofu press, and let it squeeze for 15-20 minutes. 
• Preheat oven to 350 degrees, and pulverize cereal into crumbs. Do so in a food processor or blender so the crumbs are as fine as possible. To that, add salt and garlic powder. 
• (If making rice, start it now.) 
• After tofu is pressed and most of the water is out, cube tofu. I slice mine in thirds from the side when it’s flat, and then cube each third into 24 pieces from the top side. (Hopefully the picture in my post explains this better.)
• Next, toss the mostly dry tofu in the cereal crumb mixture. Place coated tofu on a baking sheet, and spray with cooking spray. (If you want, you can recoat the tofu if you like yours extra coated.) 
• Place tofu in oven and bake for 30 minutes, rotating the pan halfway through. 
• While the tofu bakes during the first 15 minutes, prepare the sauce recipe. Combine the pineapple juice, ketchup, rice wine vinegar, tamari, and brown sugar in a medium pot. Heat until almost boiling. In a small dish, combine the 2 tbsp of cornstarch with the 1/3 cup of water. Mix until cornstarch is completely dissolved. Add to sauce mixture on stove, and cook until it thickens. 
• After the sauce is prepared, work on cooking the vegetables. I cut my peppers and onion in rather large chunks, and cook over a low temperature so as to prevent burning. (Coat the vegetables with cooking spray to avoid burning, also.)  I find they cook well enough if I put them on during the last 15 minutes while the tofu cooks. I also find they taste best with just a sprinkle of salt. 
• I used canned pineapple chunks for this recipe. However, I find the pieces to be larger than I like, so I usually cut each piece in half. (I use a 20 oz can, and only use half the pineapple and juice from the can.) 
• To serve, place a scoop of rice on the bottom of the bowl. Then top with cooked vegetables and pineapple chunks, then baked tofu. Pour hot sauce over each portion and serve. 

** I was not paid or compensated for this post. It does however contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published July 2016

The post Gluten Free Sweet and Sour Tofu appeared first on MI Gluten Free Gal.

What are Rice Grits?

Someone once looked at me cock-eyed when I told them about rice grits. Contrary to popular belief, grits don’t solely originate from corn. Rice grits originated from the American South, distinctly from Carolina. As The Smithsonian explains in their article on rice grits, this variety became a local favorite.

Originally grown from fragile Carolina Gold rice, the whole grain was prone to breakage. Farmers exported the intact grains, and used the broken pieces, the rice grits, to serve to the local residents. In the past decade, chefs increasingly use this unique rice product in even high end restaurants.

How I Discovered Delta Blues Rice Grits

I’ve featured non-gmo Delta Blues Rice products here on my site many times. In fact, the Delta Blues Rice grits started my connection with this Mississippi company. Originally included in an American Gluten Free Box, I have come to love their various long grain, non-gmo rice varieties. They offer white and brown rice, which I used in my Tres Leche Rice pudding, and my Arroz Con Pollo.

Their Jasmine Rice works perfectly in Asian dishes, such as my Bi Bim Bap. I chose to use Delta Blues Rice Grits for my take on Chinese Congee. (Visit The Kitchn for an explanation on the difference between long, medium and short grain rice.) *Delta Blues Rice is no longer in business.

What is Congee? How do You Serve It?

Congee (also known as jook, cháo or Arroz Caldo in other countries) involves two basic ingredients. Rice and a large pot of water. You may prefer to season it with salt, as I did. However, left plain, one likely can use it as baby food. Congee achieves a creamy, almost soupy porridge that comforts the ill and fills the hungry.

Plain congee becomes a base for any toppings you prefer. Are you a Disney fan? Remember the scene in Mulan when MuShu makes porridge for Mulan? That my friends, is congee. And above is my attempt at recreating it. This video suggests using quail eggs, which are impossible to find in Flint. So instead I used soft boiled eggs. What kid wouldn’t want a fun bowl of porridge like this?

The Perfect Dish After Getting Glutened

Traditionally, families serve congee to those who are ill. Which makes it perfect for those with Celiac Disease. How often do we accidentally consume gluten, craving something warm and simple to soothe our stomachs? Use congee as a base for a gluten free take on chicken noodle soup, complete with a touch of tamari and ginger to settle your stomach.

My dish of congee also contains a smattering of peanuts and green onion for garnish. There are more variations of congee than you can shake a chop stick at. One can also cook it in any matter of liquid. Use chicken or beef stock. Some recipes even use milk!

Congee is a Great Way to Repurpose Leftovers

Leftovers make great congee toppings. That inspired my “beef tip” version of congee. Ever have leftover steak from a summertime grill? Have extra mushrooms that need to be cooked? I used marinated and quickly cooked beef stew meat, in addition to sauteed mushrooms on my congee bowl.

With a touch of Isola Imports Balsalmic Cream, this bowl of “plain” porridge is transformed into a marvelous meal. Feel free to used leftover pulled pork, or smoked salmon as well! While congee is normally savory, I’m tempted to make a sweet version using the topping from my mini apple cheesecakes, and cinnamon roasted almonds!

Tips on Making Congee

A few tips on making congee. I suggest making it in the largest pot you have. Depending on how thin you want it, one uses 6-8 cups of water for every one cup of rice. You need someplace for the steam and starchiness to go, so go big when it comes to the pot you choose to cook it in. I also suggest cocking the lid just slightly, to allow steam to escape.

Can I Make Congee In a Slow Cooker? Instant Pot?

Congee can be made in the slow cooker. However, cooking it on the stove allows you to stir it, which increases its creamy texture. If you’d like to make congee in an Instant Pot, try this Instant Pot Chicken Congee from Nut Free Wok.

Congee is a Great Food to Prep for the Rest of the Week

As someone whose stomach cannot tolerate oats (even purity protocol), I love congee all the more. I can see making a large pot at the beginning of the week when school starts. So quick and easy, it will make getting out the door at 7 am so much easier!

If you are not a fan of rice, or are intolerant, you can make porridge out of many different grains. Try this Creamy Amaranth Porridge from Meaningful Eats, or this Apple Cinnamon Buckwheat Porridge from Belly Mind Soul. Of course, if you can tolerate purity protocol oats, you could try this Savory Slow Cooker Oatmeal from Cotter Crunch.

Print

Congee

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 5 minutes minutes

Equipment

• Andy’s Charleston Gold Rice Grits 24 Oz
• STAUB Braiser with Glass Lid, 3.5-Qt, Cherry
• Staub Cast Iron 3.75-qt Essential French Oven

Ingredients

• 1 cup rice
• 7-8 cups water
• 2 tsp salt

Instructions

• If time permits, rinse rice prior to using. Run water through them until it comes out clean. 
• Place rice in large 4 qt (or bigger) pot. Combine rice and water and bring to a boil. Reduce heat to low and simmer for one hour, or more. Keep pot covered, but with lid tilted so that steam can escape. This prevents the congee from boiling over. 
• Stir congee every 10-15 minutes to prevent sticking, as well as aid in the breakdown of the rice. 
• Serve congee with preferred toppings.

** Delta Blues Rice is no longer in business. This post may contain affiliate links.**

First published July 2018

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I recently toured Michigan State University with their resident dietitian, Gina Keilen. Prior to her joining the staff, MSU lagged behind in being food allergy conscious. About the same time Gina was hired, executive chef Bryan Latz also joined the staff. They, along with the corporate chef Kurt Kwiatkowski, revamped the menu campus-wide. Now the 45,000 meals daily served on campus are prepared with food allergies and intolerances in mind. They create menus focused on using as few allergens as possible.

Not only is it safe to eat gluten free at Michigan State University, those with additional allergens and preferences are accommodated as well. In addition to labeling for the Top 8 allergens, meal menus also note if dishes contain coconut, sesame, beef, pork, and alcohol. MSU takes the health of the students and staff very seriously. In addition, MSU recently became home to the Facility for Rare Isotope Beams, a.k.a the FRIB. As only the second such facility in the world, the dining staff realized they feed not just students, but researchers from across the world. Michigan State University seeks to feed all, regardless of food allergy, disability or religious preference.

Statistics on eating with Celiac Disease and/or Food Allergy On Campus

This forethought is necessary. In 2016, only two years ago, Beyond Celiac reported that most students feel that can’t eat safely on campus. Beyond Celiac stated that forty-two percent of college students surveyed stated they felt college personnel were not knowledgeable about gluten free needs. In addition, thirty percent of students reported missing class at least once in their college career due to accidental gluten ingestion. Finally, Beyond Celiac states that sixty percent of students said they would not recommend the university they attended. Therefore, colleges need to make dietary restrictions a priority.

Keeping gluten free dining at Michigan State University starts with the head chefs, but doesn’t stop there. ALL kitchen staff undergo training through AllerTrain, which has been easier to accomplish since joining the FARE program. This certification requires renewal every five years. As all menus are based with food allergies and intolerances in mind, staff know that recipes must be followed to the T. This insures that any dish, regardless of which dining hall you’re in, keeps it free of gluten or allergens as specified on the Eat At State website.

Gina stated many staff deal with Celiac Disease or food allergies and intolerances in their own life. This is personal. They know first hand the anxiety that comes with trusting others to cook your food. To rely on someone else with your health. Therefore, they gladly wash their hands, change their gloves, and do whatever they can to help accommodate your health needs. So please don’t be embarrassed to ask. Please tell staff what you need. Gina Keilen, the head dietitian reports the failure of students to disclose their needs it the biggest hindrance in helping students safe.

In fact, tell Gina regularly meets with students with food restrictions. During a student’s orientation, she will set up a time answer any and all questions about dining gluten free at Michigan State University. She regularly checks in on students throughout the year, and holds small forums to meet with fellow students with dietary issues. She even helps students work with housing services to try to pair them with students living through the same dietary struggles. During my visit, Gina was even approached by someone newly diagnosed with Celiac Disease AND additional allergens. Gina didn’t miss a beat and immediately reviewed with her the food options she has and the services available to her.

Let’s Eat! What to order gluten free at Michigan State University

So enough back story. What CAN you eat if you’re dining gluten free at Michigan State University? For starters, sushi. Yes, sushi, complete with gluten tamari. MSU made with switch from regular soy sauce to tamari when they realized how much more accessible it would be to those with Celiac Disease. Also, all soups on campus are made with bases that are gluten, soy and dairy free. (This does not guarantee the final recipe is free of all those ingredients.) Need things nut free? Holden Hall and Holmes Hall have kitchens that use NO peanuts, tree nuts or coconut in any of their dishes.

My favorite hall to dine gluten free at Michigan State University is Brody Hall. The amount of options practically boggles the mind. Up until recently, Brody Hall remained the largest non-military dining hall in the United States. (Recent renovations at University of Michigan, also in the FARE program, edged them out for that title.) Brody Hall has multiple themed stations from which you can order some of your favorites. Ciao has gluten free pizza made from fresh toppings, and Brimstone has gluten free buns for hamburgers. In addition, it has the biggest and most amazing salad bar I’ve ever seen.

Brody Hall also has a completely vegetarian station, called VegOut. In addition, Monday through Friday, a completely Kosher food station serves locally prepared kosher cuisine. Cayenne’s offers Latin American foods, including corn tortillas. Boiling Point offers gluten free pasta, and Homestyle offers baked chicken and potatoes. Can’t tolerate dairy? Brody Hall offers the largest soy and almond milk dispenses I’ve ever seen. In addition, Michigan State University stocks dairy free shredded cheese for pizzas and salads and sandwiches. Living with multiple food allergies?  You can collaborate with Gina and the Chefs to coordinate an individualized program for you. This often involves calling 30 minutes prior to arriving to the dining hall, and the team will prepare a meal specifically for you. They will also bring it to you when you arrive in the dining hall.

Other Dining Halls at Michigan State University

There are many more dining halls on campus where you can safely eat gluten free at Michigan State University. Case Hall is the more recently renovated hall and has ample seating. There (as in all other halls) you will find a small fridge stocked with specialty gluten free items, such as Udi’s bread and buns and cookies. Some students with food restrictions prefer to eat at Holden Hall. This older and smaller dining hall follows all the same protocols. However, it gets less foot traffic, and allows diners to ask more questions. The gallery at Snyder Phillips, aesthetically, is my favorite open dining hall. Just use the filters at the Eat At State website to help you find what’s safe to eat anywhere on camp.

Wanting to cook for yourself? Visit Sparty’s Market at 1855 Place on Harrison Road. This small grocery stores has some of the most amazing options for gluten free at Michigan State University. Find Udi’s bread and buns for making sandwiches at home. They stock a large selection of Bob’s Red Mill products, as well as 1-2-3 Gluten Free baking mixes. Plus, Sparty’s Place immediately won over my heart by stocking Michigan-made Ethel’s Baking Company decadent desserts.

A quick note about desserts. While the dining halls serve Hudsonville hard scooped ice cream and soft serve, every stop at MSU needs to include the MSU Dairy Store. Did you know you can actually watch them make ice cream from the observation deck in Anthony Hall? Staff there is FANTASTIC about pulling out fresh tubs of ice cream to prevent cross contact with other flavors. I’ve visited numerous times and never has an employee balked at generously meeting my needs in this way. This is why I list them as one of the great places to get ice cream in Michigan!

Intentional Dining for the Community

All these precautions for gluten free dining at Michigan State University is not for students alone. MSU is easily the largest employer in East Lansing, Michigan. Therefore, they see themselves as a meeting place for community. So take a bike ride along the Red Cedar River and stop in for lunch. Take in a midday basketball game and stop in for dinner. Stop in for Sunday Supper after church or meet up with your card club for brunch. Send your son or daughter for one of the many academic and sports camps offered here.

Have you or a child been to Michigan State University? Are you considering them as a potential location for their future college career? Please feel free to call or email staff to ask them any questions you have. A big thank you to Gina Keilen and Bryan Latz and the rest of the chef staff for generously giving of their time and resources so I could share first hand about what it’s like eating gluten free at Michigan State University. 

** I was given passes for a free meal for myself and my spouse. No other form of compensation was given regarding this write-up, and all thoughts and opinions are my own. Born and raised in Lansing, I love MSU and the amazing opportunities it affords to its students. Go Green, Go White.**

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What is a Honcho? 

While many may think that the word “honcho” is related to cowboys and the southern U.S., it’s actually a Japaneses word that means “squad leader.” This newest restaurant is definitely a place that’s makes you leave your expectations at the door and opens your mind to an interesting world of flavors.

Honcho- Part Restaurant, Part Coffee Shop 

When you first walk in from Main street, you’re greeted by the quaintest of coffee stands. They roast their own coffee and serve pastries daily until 4 pm. (The pastries are not gluten-free.) To your right is a fully stocked bar. The bar chairs look similar to the ones on the lower level at their other location, Fenton Fire Hall. Then as you walk past these two libation stations, you step up into the restaurant section of Honcho.

What’s Gluten Free At Honcho?

Through my reviews of the other Union Joints, I’m blessed to have built a friendship with their executive chef, Aaron Cozadd. I messaged him that we were planning to visit Honcho, and I inquired about what was safe to eat there. He messaged that he would be in later that day and would personally walk me through the menu.

After we caught up with each other, my husband and I had a seat at the counter, where one can watch the cooks at work. I was excited to see San-J tamari at the ready. All too often any Asian food consumed at a restaurant is made with soy sauce that contains wheat. As they say, first impressions are everything, and I was pretty sure that seeing this was an indication that this was going to be a great meal.

The Honcho Menu is 90% Gluten Free

Chef Cozadd explained that the majority of their menu is corn based, and tamari is used in place of soy sauce in their dishes. All of their chips, arepas and tortillas are made from locally ground fresh corn masa. The few non-gf fried items they have are cooked in a separate fryer so there is no cross-contact.

The 5-6 items on the menu that contain gluten are marked with a small icon next to them. For instance, their miso black beans contain gluten, as well as their fried chicken. I was blown away about how much “safe” gluten-free food there was to eat!

The Best Guacamole I’ve Ever Tasted

We started our meal at Honcho which fresh chips and an assortment of dips. From left to right is their house made Union Salsa, their Peruvian green chili dip (which is crazy delicious), grilled pineapple pico de gallo, and their own unique sweet pea guacamole.

This guacamole is unlike anything else I’ve ever tasted, and I am SO in love with it. It’s a blend of avocado, scallions and cilantro, mixed with English sweet peas and topped with spiced pepitas. Totally nontraditional, but it blew my mind. I might be my new addiction.

What are Arepas?

It took my husband and I a long time to decide what to order. It literally all sounded SO good. We finally settled on two arepas, a side of shaved caramelized Brussels sprouts (flavored with garam masala), and their rice bowl.

Arepas can be served either open faced with meat and cheese on top , or served more like a sandwich. Honcho serves their arepas like sliders. I ordered the Korean BBQ arepa. It’s made with the pulled pork that they slow cook at the Union Woodshop, and it’s oh so good.

What’s on Their Rice Bowl?

The rice bowl at Honcho is inspired by Korean Bi Bim Bap, but with a tinge of southwest flavor. Their dish comes with Kimchi and pickled chilis. Instead of the traditional gochujang, it’s mixed with their Peruvian green chili sauce. And of course, topped with a fried egg. The kimchi was a bit too spicy for me, so I let my husband finish it.

Asian Cuisine Fusion Optional

Honcho is definitely a place of taste adventure. Chef Cozadd encouraged me to try their blistered shishito peppers. While the heat was a bit more than I could handle, my husband stated that these may have been his absolute favorite part of our meal.

My husband and I appreciated the Latin American and Asian flavor combinations. I think it’s important to expand your taste repertoire. For those who may not be super excited about the fusion of flavors, Honcho creates weekly specials that leave out the Asian touches.

I truly appreciate the care Chef Cozadd and his team take to craft such a Celiac Disease friendly menu. They understand the seriousness of cross-contact, and take other food allergies just as seriously. We’ll definitely be heading back for arepas and more of that sweet pea guacamole!

Restaurant Locations and Contact Information

Honcho
3 East Church Street
Clarkston MI 48436
(248) 707-3793

Facebook / Instagram / Twitter / Website

**While I originally paid completely for our meal, Chef Cozadd was generous enough to later send us a gift card to cover part of our costs. All of my thoughts and opinions are my own.**

Honcho is one of many Michigan restaurants I’ve visited. You can view a list of them on my  Michigan gluten free dining post. Please remember to always ask any restaurant about their food preparation practices.

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