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Anybody with Celiac Disease? Can you critique my menu?
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Anonymous
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I'm having a guest with Celiac's at Thanksgiving. It's a small gathering and I want to make sure he can eat everything being served.
The sides are: appetizers -- cheese, hummus, vegetables Wild rice (including chicken stock, cranberries, almonds, green onion) Sweet potatos (with almonds, spices, yogurt) green beans salad desert is: crustless pumpkin cheesecake -- pumpkin, eggs, spices, cream cheese, vanilla |
Anonymous
| There are sites online where you can look up particular products to make sure they are gluten free. That might seem odd but it shows up in the strangest places. Don't assume. |
Anonymous
| The chicken stock might be a problem if you're using pre-made. Check the label and make sure it's gluten free. The vanilla extract may also be a problem; check the label/manufacturer's info on that too. |
Anonymous
My son has it. You are very sweet to try to accommodate - this is my first GF Thanksgiving so we shall see how I do. I think you are generally ok but I'm going to be picky here. Check the rice - if its a packaged rice with flavor in it probably won't work. You can make rice from scratch though. Seasoning - use "plain" herbs and spices and not pre-done mixes which can use wheat for stabilizers. Some broth contains gluten. Cheese - check blue cheese to see if they use wheat as the mold starter. Most others are ok. Salad - you can buy or make GF croutons or leave them out. Cream cheese - use a fresh container and a clean knife. Double-dipping after putting it on a regular piece of bread contaminates the whole batch. Yogurt - I assume you are using plain, and thats fine. Flavored yogurt can have barley in it. Nuts - check for flavorings, just in case. Salad dressing - wheat is in many dressings. Make your own, offer balsamic/oil, or check a website. I think Ken's are generally ok but I can't remember. Cross contamination issues - this is the trickiest. Everything you use should be "clean". That includes the cutting board, scissors, knives, strainers, pots - a huge issue because microscopic bread gets stuck in all sorts of places. Don't use your toaster or toaster oven. Well, if you use a toaster oven, please be careful and cover everything with foil so it doesn't get crumbs in the food. |
Anonymous
| Whole Foods has a great recipe section for gluten free. We used it a few Thanksgivings ago and our Celiac guest had no issues. |
Anonymous
| Thanks so much!! |
Anonymous
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16:58 gave a lot of great advice. My niece was diagnosed with CD almost a year ago. A few things I learned from my sister during a recent visit:
1. Be careful of cross-contamination. I always thought you just couldn't eat gluten. In fact, it should be treated like you would treat peanuts for someone allergic to them-- the tiniest microscopic cross-contamination can make the person sick. (thankfully, not an anaphylactic reaction) 2. You'll find gluten in places you'd never think. Read the labels of EVERYTHING. 3. Even grains that don't themselves contain gluten will be contaminated if they're grown in a field that recently grew wheat, for instance. So in my niece's case, my sister buys special oatmeal for her because the oats in regular oatmeal are often contaminated with gluten just from being planted in the same place as wheat once was. |
Anonymous
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There is a gluten free ginger snap that would make a great crust for your pumpkin cheesecake, you can get them at safeway in a pink bag, sorry forgot the brand name. Just substitute them in place of graham crackers
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Anonymous
| OP, your menu plan looks great! As long as are making everything from scratch (chicken stock) and watch out for cross contamination issues, you should be fine. You are very thoughtful to take so much trouble. |