<<Disclaimer: Verify this information before applying it to your situation.>> Here is a family recipe that I have recently revised to be sure thereis no hidden gluten. I hope you enjoy it as much as my family does. We had it with our non-glazed honey-baked ham for Easter dinner. I found that marinating my own canned artichokes felt safer than wondering about the vinegar in the marinated kind. Tastes the same. BARFIELD RICE SALAD (GF) 1998 4 cups GF chicken broth 1 cup chopped green onions 2 cups uncooked rice 1/2 cup chopped parsley 1/2 cup buttermilk 1 cup chopped red, yellow or green bell pepper 1/2 cup GF mayonnaise 1 16 oz. can artichoke hearts, waterpacked 1/2 tsp. Pepper (to taste) 1/2 cup or less, chopped dill olive oil and GF vinegar Marinate the artichokes. (The store brands of marinated artichokes list vinegar, so I avoid them) Pour off the water from artichokes. Chop to size you like in a salad. I use kitchen shears. Put in container, add a little olive oil and GF vinegar, little salt and pepper. Cover and shake. Refrigerate for a while or overnight. Cook rice in chicken broth. I use an electric rice cooker. Let cool a little. Meanwhile, mix up dressing. Stir buttermilk and mayonnaise together.Add pepper. Chop parsley, dill, bell peppers, and green onion to size you like. Can use a food processor, but I prefer a knife, so they are the size Iwant. Pour off the oil from the artichokes, and add to the chopped vegetables. Fluff up the rice a little, and add the dressing, then the vegetables. Stir carefully, so you don't make mush out of it. Refrigerate if you have time. Serve cool, in a glass bowl, with lettuce leaves lining it. Very pretty. jody hoag