What do you mean you don’t eat NO GLUTEN?! That’s ok, with the help of Christiana Botziou aka The Gluten Free Greek, you can still enjoy your favourite MEAT dishes. Christiana has just set up her new gluten-free food blog which is packed with recipes, reviews and information on living with coeliac disease so do head on over to her site, like her Facebook page and subscribe to her posts!
Christiana was diagnosed with coeliac disease, (or celiac) in 2012. It is an autoimmune disorder of the small intestine and is caused by a reaction to gliadin, a prolamin (gluten protein) found in wheat, and similar proteins found in the crops of the tribe Triticeae (which includes other common grains such as barley and rye). Upon exposure to gliadin, the enzyme tissue transglutaminase modifies the protein, and the immune system cross-reacts with the small-bowel tissue, causing an inflammatory reaction (thank you Wikipedia). This interferes with the absorption of nutrients because the intestinal villi are responsible for absorption. The only known effective treatment is a lifelong gluten-free diet.
How to make Greek lamb gluten free burgers by
The Gluten Free Greek
400g lamb mince
3 medium eggs
1 cup of gluten free flour (juvela gluten free white mix)
If you cant get juvela (available on prescription), there are other flours available in supermarkets
Large Onion finely chopped
1 cup gluten free multi purpose breadcrumbs (optional)
Whisk the eggs and add in the flour. You can also add in gluten free breadcrumbs such as ‘hale and hearty gluten free multi purpose breadcrumbs’
Chop the dill and parsley finely and also the onion and add to the mixture of flour and egg and mix it all in well.
Add the mince and roll in your hands to make a ball shape. Up to you how large but ideally keep the burgers on the small to medium size.
Continue until you use all the mince.
Pan fry or put the burgers in the oven in oven proof dish at 180 degrees. Cover with tin foil.
Keep checking and turning over until burgers are cooked and crispy.
Enjoy with Greek salad, rice or whatever you fancy!