Cooking a gluten free dinner menu can be challenging

 

Hello all! Hope everyone had a great May Long Weekend! We sure did, relaxing with family and doing nothing but visiting and eating.

On Saturday evening we had 10 family members over for supper and decided that all of the meal would be gluten free, as we had one guest who has Celiac’s disease. I was up for the challenge and figured this was going to be a piece of cake! Boy was I in for a surprise. Gluten is in almost EVERYTHING you can imagine. Straight down to drinks, sauces, broths, and desserts. We had to check all our ingredients as anything processed will use gluten as its binder. WOW.

Our guest was gracious enough to provide the dessert for the evening, a Lemon Meringue pie, gluten free of course. It was delicious!

We also had a gluten free spinach and artichoke dip; yes binder can also be in the cream cheese, yikes. This was very very tasty, even though it was also dairy free (dairy product allergies as well by some).  This was served with gluten free crackers of all sorts, which were lots of fun to buy.

There was a gluten free soup as well; cream of curried cauliflower. If you have not tried this it is one of my most favourite soups. The first batch I made had Campbell’s chicken and vegetable broth which I found out had gluten. So I started another batch, but substituted with just plain water, which believe it or not tasted somewhat good (sorry J).

We had a standing rib roast done on the rotisserie and I was concerned that there may be some hidden gluten in the spices. But all was OK!

The big question mark to the meal, was how the gluten free flour was going to do when cooking yorkshire pudding. In a nutshell, it did not turn out as well as it could have. I decided that after looking at a few recipes with and without Xantham powder, that I would forgo. I was wrong to omit, as it was the “binder” part of the recipe, oops! Next time:)

This month is Celiac’s Disease ¬†Awareness month and for anyone who has to make the lifestyle changes to deal with the repercussions of this disease, kudos to you folks, a job well done! I found out in just one meal, how difficult it must be to plan meals in general, around travel, or just in general when you are not at your house.

As you can see in the picture, I could not resist having at least one glutenized menu item: a strawberry rhubarb pie. IT was also yummy, but not eaten by my gluten free guest. We had it made not at the house, but rather picked up from the Log Barn in town here. PS a good gluten free, reduced sugar content drink for your guest is DRY SODA; the rhubarb and juniper berry are the best. R

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