the gluten-free scoop: my journey, asian pantry substitutes, and spring updates
'of rice & yams' no.10
Hello, beautiful people! The 🌸 cherry blossoms 🌸 are in full bloom here in Vancouver, and I’m feeling the regrowth that comes with spring! It has been a season of inspiration, from travels to book design meetings, and I’m dedicated to revamping how I want to share gluten-free resources with all of you.
First, I thought I’d refresh and go back to the beginning of how my blog, My Best Friend is Gluten-Free, came to be in 2016.
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THE START OF AN ERA
It all started a few years after meeting Reid, my gluten-free husband and the best friend referred to in the title. Inspired by our shared experiences cooking together, I launched the blog to chronicle our gluten-free creations, hoping to connect with others on a similar path.
Being from Toronto and having spent time in professional kitchens, I was eager to recreate the flavours I grew up eating with Reid. We quickly discovered that many Asian ingredients contain hidden gluten—from hoisin to doubanjiang (a spicy fermented bean paste used in Sichuan cuisine)—which required me to think outside of the box.
My culinary journey took a creative turn as I experimented with gluten-free alternatives and flavour combinations, expanding my understanding of food. This exploration also deepened my connection to my Chinese-Canadian identity, and I began to host pop-ups, cooking classes, and my own dinner series called Monty's, where I proudly put my stamp on the dishes I created.
When covid struck, kitchen work transitioned to desk work, prompting me to self-publish a zine (also named Monty’s!), which features recipes pivotal to my journey as a chef. During this period, my good friend Jess Kalman and I launched a food styling and photography business, from which we have parted ways due to moves across the country.
Throughout my career, I've juggled various full-time, part-time, and freelance roles in and around food, with multiple moves in between. Yet, My Best Friend is Gluten-Free has always remained a constant. Although the amount of time and energy I could give to it varied, it ultimately paved the way to my dream book deal with Appetite, set for release in Fall 2025! Now more than ever, through different mediums including this newsletter, I am committed to exploring ways to create work that resonates with you.
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We’ll start off with my new IG series…
SUBSTITUTES FOR A GF ASIAN PANTRY
Even though rice is a staple in Asian cuisines, many essential condiments contain sneaky little glutens. This series provides substitutes for those hard-to-find gluten-free condiments.
Part 1: Doubanjiang 🌶️
From mapo tofu to beef noodle soup, eggplant to green beans, this umami bomb adds spice and depth to countless Chinese and Taiwanese dishes. It can be hard to find gluten-free since it’s made with fava beans usually fermented with wheat flour, so here’s how you can substitute!
Per 1 tbsp of doubanjiang 🌶️
1 tsp gluten-free miso paste
1 tsp gluten-free soy sauce or tamari
1 tsp chili paste (sambal oelek)
1 kalamata olive, chopped
👅 Tasting notes: spicy, funky, umami, salty
🏷️ Brands made w/o wheat flour: Mong Lee Shang, Six Fortune, Master
For my full GF Asian Pantry, check out the website here.
Try my Sichuanese Liang Mian (Noodles with Sesame Chili Dressing) recipe on the blog!
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THE GF SCOOP 🍨
Markings at Restaurants 📝
Navigating the world of gluten-free dining can sometimes be a bit daunting, especially with terms like “gluten-free” and “gluten-friendly” being used so interchangeably. Let’s break down what these terms really mean:
Gluten-Free: The dish is free of gluten, and measures are in place to minimize cross-contamination. However, these vary drastically from place to place.
Gluten-Friendly: The dish is generally free of gluten or contains minimal gluten. It is usually prepared in a facility where cross-contamination occurs, making it unsuitable for celiacs.
Always communicate your allergies to your server. You are your best advocate, but when advocating becomes a drain, ask a loved one to help. I completely understand how challenging eating out GF can be, and I want you all to enjoy safe and satisfying meals tailored to your specific needs and comfort levels.
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BOOK UPDATE 📕
I’m currently editing version 5 of my manuscript and diving into book design! All the loose ends are tying up nicely, and before I know it, I’ll be receiving the first look of the entire book! It’s going to feel so surreal 👏🏼
That being said, I thought I’d share the link from last year’s cookbook testing again so you can still have early access to some cookbook recipes. If you decide to cook any of them, please let me know if you have any notes, as they’re always appreciated!
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RECENT JOYS
📍 This map of all the cherry blossoms in Vancouver!
📖 Sesame, Soy, Spice – 90 Asian-ish Vegan and Gluten-Free Recipes to Reconnect, Root, and Restore by Remy Morimoto Park. I’m so happy to see the world of vegan and gluten-free foods expanding.
🗞️ Celiac Self-Care – A great weekly read to help you thrive with celiac, stress-free.
✌🏼 Peace, love, and good food,
Jannell
Very excited for your new IG series! And thank you so much for the shoutout - it means a lot to me, and I love your newsletter as well!
Thanks for the substitute! The universe seems to be telling me to make mapo tofu! Also - great newsletter recommendations! Some of my favorites