Simmering is comfort food territory. Low heat, slow time, and ingredients that meld together into something greater than the sum of their parts. The 14 recipes here cover soups, stews, curries, and from-scratch cheese making, all naturally gluten free since thickening comes from the ingredients themselves rather than flour-based roux.
The curries are a highlight. Vegan mushroom panang curry builds layers of flavor through simmering coconut milk with curry paste, aromatics, and tender mushrooms. The slow cooking allows the coconut milk to reduce slightly and concentrate, creating a sauce with genuine body without any thickener. The lemony stuffed grape leaves simmer gently until the rice filling is perfectly tender and the lemon-infused broth permeates every leaf.
Cheese making through simmering is represented by mascarpone, almond feta, and mozzarella. Each uses controlled heat to transform dairy or nut milk into cheese. Mascarpone requires heating cream with acid until it thickens and then straining. The process is meditative and the result is incomparably better than anything store-bought.
For gluten free cooks, simmering is one of the most naturally accommodating techniques. Almost nothing about it requires adaptation. Thicken soups by pureeing a portion and stirring it back in, or by including naturally starchy ingredients like potatoes or white beans. Use cornstarch or arrowroot for sauces that need a glossy finish. The lentil stew gets its body entirely from the lentils breaking down during the simmer, no thickener needed at all.
Beginner
35 min
