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Sunday, April 10, 2011

Gluten Free Donairs


Donairs.... spiced meet in a sweet sauce wrapped in warm pita bread.  Could anything be better?  I think not!!  Especially when you top them with veggies and cheese.  YUM!   Depending on where you are from you might know them as Gyros.

Growing up in the Maritimes, ordering donairs was a regular thing with pizza, or on their own.  Donairs are pretty popular here - you can even get Pizza Donairs and Donair Egg rolls...and I can't eat any of them!! (insert sad face here).  Its not just because of the pita bread... there is gluten in the meat in the form of bread crumbs.

Good thing for me, my good friend once again had the answer in the form of a recipe for home made donair meat and sauce that easily converted to gluten free!

Donair Meat

5 lbs extra lean ground beef
1/2 tsp black pepper
2 tsp garlic powder
1 1/2 tsp red pepper
2 tsp kosher salt
2 tsp onion powder
2 tsp paprika
1 tsp summer savory
1 1/2 tsp oregano
1 cup fine bread crumbs (I crumbled up day old gluten free bread)

Mix the spices together in a separate bowl, then add to the meat to ensure an even distribution of the flavours.  Knead together meat, crumbs and seasoning until well mixed.  I used the paddle and my stand mixer. Use potato masher to press into loaf pan. bake 300 for 1 1/2 hours- 2 hours

Donair Sauce

1 can sweetened condensed milk
just a shade less then 1/2 cup of vinegar
3 tbsp milk
1 tsp garlic powder     

Whisk together well.  Refrigerate any left overs.

Assembly

Traditionally, donairs are assembled as follows:

Dip Pita bread in water, and warm pita on skillet – just to warm and soften. Remove from skillet.
Smear warmed pita with sauce.
Top with crisped Donair meat.
Top with diced onions and tomatoes.
Top with more sauce.
Wrap in tin foil and enjoy!


Where pita bread is something I am still working on, I skipped it.  The true joy in the donair is in the sauce.  I put a small piece of gluten free bread on my plate, covered it with sauce.  I thinly sliced the meat and put it in the frying pan to brown up a bit.  Then I topped the bread with the sliced meat, more sauce, cheese, lettuce, onions and tomatoes and LOVED EVERY BITE ...and I hope that you will too!

5 comments:

Dee said...

YAY! GF donairs and a shoutout to the MAritimes! this Nova Scotian is following this blog and speading the word to her gluten-free family :)

Gina, Gluten Free said...

That's awesome, Dee! :) Thanks!

Brenda said...

Gina personally made her gluten free donairs for me last week and they were fantastic!!!!! It tasted awesome and better than any maritime donair I've ever had!!! Well done Gina!!!

Louisette said...

How does it come out looking like "donair meat" and not hamburger loaf? Do you have to super blend it?

Gina, Gluten Free said...

I usually let it go in my stand mixer with the paddle (or K) attachment for 2-3 minutes until really well blended.