It seems more people than ever before are going without gluten. Sometimes without mentioning it to a host!
I have a friend who came to my home for dinner, and I didn’t have a gluten-free option on the table. She ate very little and only later did I recall she is gluten free. Rather than struggling with building an entire meal without gluten, I’ve developed some standard practices that accommodate my gluten-free guests.
- Offer at least one appetizer that does not include bread or crackers. Consider using rice “crackers” and corn chips as companions for cheese and dips.
- Have wine or other non-grain alcohols on hand. Beer and alcohol made from grains is off limits for anyone with gluten allergies.
- Leave the dressing off the salad. Let your guests choose to do that for themselves. Vinegar and oil is an easy gluten-free dressing that can be set out along with other options. Also, let the guests add their own croutons to the salad.
- Avoid pasta. If the main dish requires it, select rice noodles if possible or separate the pasta from the other ingredients.
- Include a fresh fruit salad dessert option. Guests who don’t require a gluten-free diet typically have a traditional dessert with a little fruit on the side”so make plenty!
A gluten free diet means that anything including the protein “gluten” is not allowed. Be a label reader to avoid hidden sources of gluten in sauces and condiments, like soy sauce. Gluten is found in grains, malt, processed luncheon meats and many prepared seasonings.
