Simple Marinades

I am a lucky woman – my husband loves to grill, and he's good at what he does. Darn good.

Creating simple, delicious meals is essential to keeping your sanity while eating gluten free. We've found that basic dinners of grilled meat, steamed veggies, and a starch win over complex meals almost every time.

Many pre-marinated meats contain gluten, so it's best, and quite easy, to create your own marinades from a few ingredients in your pantry.

One of these three recipes adorn nearly everything my husband tosses on our grill. Enjoy!


Atchison #1 Marinade

2 T. Worcestershire Sauce
     (Lea & Perrins® Original Worcestershire Sauce is GF)
2 T. Tamari Sauce or Bragg Liquid Aminos (GF soy sauce)
2 T. olive oil
     (or less, depending on the meat’s fat content)
1 clove garlic, minced
salt and pepper to taste

chile flakes, herbs, ginger, your favorite seasoning blends

Mix all ingredients together and marinate steaks for an hour or two. Double the recipe if grilling more than two to four steaks.

This is equally good on chicken and pork.

Bon Appetit!


Asian Marinade

2 T. Tamari Sauce or Bragg Liquid Aminos (GF soy sauce)
2 T. olive oil
1 t. sesame oil
1 T. brown sugar
1 T. lime juice
2 t. grated ginger (fresh or available in glass jars in the produce section)
1 clove garlic, minced
salt and pepper to taste

Mix all ingredients together and pour over skin-on salmon and marinate about 30 minutes. 
Delicious on beef, pork or chicken.


1 cup chopped white onion
1/4 cup chopped fresh cilantro
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)

1 pound tilapia, striped bass, or sturgeon fillets

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side.