Gluten-Free Filipino Adobo: A Timeless Dish Reimagined - Celiac.com
Adobo, often called the unofficial national dish of the Philippines, has roots stretching back centuries—long before Spanish colonization. Historians believe early Filipinos used vinegar and salt to preserve meat in the tropical climate, creating the foundation for this iconic sour-savory stew. While the Spanish later added garlic and bay leaves, the soul of adobo remains in its perfect balance of tangy, salty, and aromatic flavors. For those with celiac disease or gluten sensitivity, traditional soy sauce poses a problem—but this gluten-free version honors the dish’s heritage while using tamari for rich umami depth without compromise.
