Here are some tips for preparing holiday meals for your Gluten Free (GF) guests without doing a complete kitchen overhaul!⠀
⠀
Some products that might come in handy include:⠀
⠀
Gillian’s Bread Crumbs come in handy….from making chicken/eggplant parmesan to topping off your casseroles. ⠀
⠀
Bionaturae pasta is one of my favorites and doesn’t disintegrate like some others do. ⠀
⠀
Cup for Cup all purpose GF flour or King Arthur Measure for Measure can be used in place of regular, all-purpose flour for baking and they also work great for making a roux for sauces and gravies. ⠀
⠀
Simple Mills Crackers, Breton Gluten Free Crackers, Schar Entertaining Crackers are all very good to have with cheese! ⠀
⠀
Against the Grain rolls and baguettes (found in the freezer section)⠀
⠀
Pacific Foods Organic Cream of Chicken and/or Cream of Mushroom soups are quick and easy to use in casseroles and side dishes.⠀
⠀
La Choy soy sauce is GF for those recipes that call for it. ⠀
⠀
Be aware that cross contamination is a major concern for those with celiac disease as any minuscule amount of gluten contamination can trigger an immune response which will damage the intestinal lining. ⠀
To prevent cross contamination:⠀
⠀
*Prepare GF foods first, when possible. ⠀
⠀
*Don’t drain GF pasta in a colander used for gluten pasta …..it’s best to just drain the GF pasta using the pot and it’s lid.⠀
⠀
*If buying a new cutting board for gluten free foods isn’t in the cards, be sure to wash your cutting boards thoroughly!⠀
⠀
*The toaster is another tricky spot…..best to avoid the toaster or put GF foods on foil inside a toaster oven.⠀
⠀
*Keep GF foods in separate dishes (don’t expect someone with celiac to pick around the gluten, if it’s in the same dish, it’s contaminated)⠀
⠀
*Communicate with your GF guests, ask questions and even invite them to bring their favorite dish. ⠀
⠀
Feel free to ask questions….comment below or message me!⠀
⠀
Cheers to a happy and healthy holiday season!