South American cuisine is a melting pot of different cultural influences from Argentina, Brazil, and Venezuela to Peru, Uruguay, Chile, and several other countries. For the gluten-free traveler, options in this cuisine genre are delightfully abundant. Wheat flour, while used, comprises a relatively small portion of their recipes in general. Primarily, be on the look out for bread crumbs and flour in breadlike goods.
The following list provides an abridged recipe/menu name primer of some popular gluten-based South American recipes. By no means a comprehensive list, the small number listed reveals that flour is not a main staple in this cuisine. If you see these names on a menu, you know that dish is to be avoided:
Avoid Why? Albondiguitas Bread crumbs Bolo Bebado Flour Bunuelos Flour
Churros Flour Empanadas Flour Matambre Bread crumbs
In comparison to the foods you must avoid, your chances of finding naturally gluten-free recipes from South America far outnumber those with gluten. Have fun exploring this cuisine because it has so many options for the gluten-free gourmet. Listed here are just a few recipes to pique your interest.
Gluten-free South American fare: Anticuchos (Peruvian beef kebabs) Brigadeiro (Brazilian fudge) Chimichurri (Argentinean sauce) Feijoada (Brazilian black bean stew) Moqueca de peixe (fish stew)
Pabellon criollo (Venezuelan steak)
Pao de queijo (Brazilian cheese bread rolls) Pastel de choclo (Chilean corn pie)
Pebre (Chilean hot pepper sauce) Salpicao (Brazilian chicken salad) Sancocho (chicken stew)
Sopa Paraguaya (Paraguayan cheese cornbread) Tostones (fried plantains)