"People with celiac disease can't tolerate one "crumb" of gluten in their diet."— Dr. Alessio Fasano, medical director of the University of Maryland Center for Celiac Research
Preparing gluten-free caramel popcorn is not a big challenge if you have ever done regular popcorn. A bag of maize corns, a saucepan, an oven and just a couple other ingredients are everything you will need to make caramel popcorn by the bucket. Whether or not you are watching a film, on a party or a holiday, any gluten sensitive family members or house-guests will surely thank you for having taken their dietary restrictions into account.
Popping the corn
Put your pan over medium-high heat and pour the oil into it. You can then place three popcorn kernels in the saucepan while it heats up. When the kernels pop, it means the oil is hot enough to add the rest of the kernels. Once most of the popcorn kernels have popped, remove the saucepan from the fire and set aside.
Put the butter, sugar and corn syrup in a large saucepan and let the ingredients melt together. Stir the mixture regularly over medium heat to keep it from burning. Bring to a simmer for about 5 minutes and keep stirring. Remove the saucepan from the stove, add vanilla and baking soda and stir to mix.
Preheat your oven at 250 degrees C (480 degrees F).
Pour the caramel sauce while it is still hot over the popcorn. Stir gently to coat the popcorn thoroughly. Put the coated popcorns on your baking tray and bake for 1 hour. Stir them every 15 minutes to get them evenly baked. Remove from the oven and place on a baking sheet to let them cool. If they clumped up you can still separate them with a spatula before they cool.