{Be Nourished} 5 Tips For Gluten Free Entertaining

So you’re having a party and you’ve invited a friend who is gluten free. Your inner-hostess has you scouring Pinterest for recipes and tips that will allow you to provide your guest with allergy friendly treats. But before you get started in the kitchen, here are a few things you need to know:

 

1. Talk to your friend
Let them know that you’d like to whip up something for them and ask them if that would be okay. This is much better for them than finding out once they arrive that you’ve already put a lot of work into preparing something for them that they may not be comfortable eating. When it comes to food allergies it can be difficult to allow other people to cook for you because you can’t be 100% sure that what you’re eating is safe. So don’t be insulted if they would rather bring their own food. It isn’t a reflection on your hostess skills, it’s simply the more stress-free option.

You’ll also want to discuss what you plan to make. And don’t be shy about double checking recipes or ingredients!

2. Read every label
Gluten isn’t limited to bread products so it’s extra important to carefully read each ingredient label before adding it to your dish. Things like processed meats, candies, seasoning packs, condiments, creamers, salad dressings, pre-made soups, pickles, and even oatmeal often contain gluten (oatmeal does not naturally contain gluten, but it is mainly processed alongside wheat and easily becomes contaminated).

When reading a label you’re first looking for any indication that the product is certified gluten free. You’re also looking for ingredients like wheat flours, barley, malt, oats, or natural flavor. Because “natural flavor” can mean a variety of things, it is never good to use a product that’s not certified gluten free where that is listed (unless it’s been verified as a personal safe food by your friend).

3. Be careful of cross-contamination
This is one of the easiest mistakes to make when it comes to gluten free cooking. You can have all of your ingredients on point only to ruin it all by sharing cutting boards or mixing serving spoons. If you’re cooking anything else that isn’t 100% gluten free you need to use a separate counter space, cutting board, knife, utensil, etc. or wash these things well between each use. If your friend is highly sensitive to gluten you should also avoid plastic or wooden bowls/utensils because they’re more likely to hold gluten from past use.

Also be careful of ingredients that, while gluten free, are commonly used alongside bread in your household (butter, mayonnaise, jelly, peanut butter, etc.). Things like butter easily become contaminated if a knife is used to spread it onto a piece of bread and then is placed back into the stick. If you’re unsure, it’s always better to simply get a new stick of butter.

4. Look for naturally gluten free recipes
Try for things like soups, salads, potato dishes, sauteed veggies, ice cream, berries with whipped cream, or meringues.  While you’ll still need to double check your ingredients, these will be most likely to turn out and easier to prepare. Avoid making things like pies, breaded meats, cakes, cookies, pizza, breads, etc. from scratch. You may want to get adventurous and try your hand at some gluten free baked goods, but keep in mind that gluten free baking is a tough thing to tackle and can stump even the most experienced baker.

If you’re totally set on going with the baked goods, look for a gluten free mix to help you out. 1-2-3 Gluten Free has a lot of great baking mixes to work with; my favorite is their Divinely Decadent Brownies.

5. Better safe than sorry
This will be your motto. The last thing you or your guest wants is for them to have a reaction. If you aren’t positive something is truly gluten free, don’t use it. If your ingredient is contaminated, get a new one. If you can’t remember whether or not you used that spatula to flip your pancake a minute ago, wash it or grab another one.

 

AUTHOR BIO
Rachel Allison is a nineteen year old writer and photographer, living with Adrenal Fatigue (Chronic Fatigue Syndrome) and Dysautonomia since November 2010. She’s a lover of details, creativity, truth, understated elegance, words, and cheesy humor. She lives life with a passion for learning and a deep need for the God who created and cares for her. She blogs about life, faith, food, and photography at rachelallisonartist.com.