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Wedding Food?

Mo92109

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Mo92109 Apprentice
Mo92109
Posted

I am getting married in about a year and am stummped for an idea on what to serve! I am doing most of the work myself and thought about going to one of those companies that ship frozen appetizers to you and then I would just have server bake and serve. BUT - none of the sights I have found have any or very little gluten-free options. One idea I had was a cajun/seafood theme, but then just found out my mother is deathly allergic to shellfish and can't even be in the same room with it. I have the cake covered, I am just doing a 3 teir tower with gluten-free and "regular" cupcakes (a gluten-free topper to freeze and save). Anyone have any suggestions on what to serve, just as passed app's or maybe a heavier buffet line?

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TCA Contributor
TCA
Posted

stuffed mushrooms, gluten-free pasta salad, spinach dip with veggies, cocktail sausages, fruit with fruit dip, cheese tray, I have a few hot dip recipes that are GREAT served with corn chips or veggies, nuts, mints, etc..... yum!

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

For my sons first birthday party, I am doing some dishes myself too. I am making my gluten free staple, sausage and peppers w/ onions. You can make that with or without red gravy.. they always make a great hit for me. Another half tray I have decided to do is kielbasa with sauerkraut. A yummy alternative to regular sweet italian sausage. Those are the main two that i know of for me now. When you come up with anymore, Can you please post them?? I could use some more ideas myself. Thanks.. hope this helps some!

Tinkerbell

Rusla Enthusiast
Rusla
Posted

You could make gluten-free lasagna with meat, or vegetarian. Turkey with rice stuffing or gluten free bread stuffing, chili, you could have a totally gluten-free menu and who would be the wiser. You could have buns on a separate table to avoid cross contamination.

Lisa Mentor
Lisa
Posted

We are doing a wedding for my daughter June 10........Some gluten, others not. Grilled smoked pork tenderloin on the grill a head of time with gluten free dry rub (Emeriles), Polenta, or wild rice - Fresh tomatoes with Motzzerela cheese - sp?, with a gluten free vineagar/balsamic dressing with fresh parsley or basel. - Cheese and pate's with various crackers and breads (not me). Cheese is good and pates. Smoked Salmon with Emerils dry rub for Salmon. I can eat almost everything except for the bread.

Sorry about the spelling, drank a milkshake in the way back from the beach - a white poop event tonight.

Many things I can eat, but the obvious will be there. We set it up so some of the older people can make a plate, or you could stand and munch.

Work with your cater and request specific seasonings and you should do well and have a wonderful time.

PM me if you have any other questions, perhaps I can be of help.

Lisa

Mo92109 Apprentice
Mo92109
Posted
  • Author

Thanks guys, very helpful. Never thought about grilling anything, but don't see why not.

Also like the make ahead sausage dishes!

Maureen

lorka150 Collaborator
lorka150
Posted

I can help cater, if you are interested.

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  • Recent Activity

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      - trents replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
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    2. Trish G
      - Trish G replied to Trish G's topic in Gluten-Free Foods, Products, Shopping & Medications
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  • Posts

    • Trish G
      Fiber Supplement

      By Trish G · Posted

      Wow, that's alot of info, Thanks!!!! I had my intake with Nutrionist where we went over basics and then will have follow up where we will talk about all the questions I've come up with (including the fiber question and so many more). I'll talk to her about the info you provided as well.  Thanks again (newbie here 😀)
    • Hmart
      Is this celiac?

      By Hmart · Posted

      Hello again. Thank you for the responses to date. I have had several follow-ups and wanted to share what I’ve learned. About a month after my initial blood test and going gluten free, my TtG went from 8.1 to 1.8. I have learned that my copper is low and my B6 is high. My other vitamins and nutrients are more or less in range. After I glutened myself on 10/24, I have been strict about being gluten free - so about a month. I have been eating dairy free and low FODMAP as well because it’s what my stomach allows. Baked fish, potatoes, rice, etc. Whole foods and limited Whole foods. I have continued to lose weight but it has slowed down, but a total of about 15 pounds since I went gluten free. Along with stomach pain, my symptoms included nausea, body and joint pain, a burning sensation throughout my body and heart rate spikes. I still have them but I have them less now. These are the symptoms that led to my doctor appointments and subsequent diagnosis. I also did the DNA screening and was positive. So, at this point, the answer is yes, I have celiac. I have two questions for this group. Any ideas on why my enteropathy was so severe (marsh 3B) and my TtG was so minimal? Is that common? Or are there other things to consider with that combo? And this recovery, still having pain and other symptoms a month later (7 weeks gluten free and 4 weeks after the glutening) normal? I’m going to continue down this path of bland foods and trying to heal but would love to understand the reasons for the long journey. I read so much about people who stop eating gluten and feel amazing. I wish that was my experience but it certainly hasn’t been. Thank you again!
    • knitty kitty
      Fiber Supplement

      By knitty kitty · Posted

      @Trish G,  I like dates, they have lots if fiber as well.  But what I found helped most was taking Thiamine (in the form Benfotiamine which helps promote intestinal healing), Pyridoxine B 6, Riboflavin B 2, and magnesium, and Omega Three fats. The absorption of nutrients is affected by Celiac disease which damages the intestinal lining of the small intestines where our nutrients are absorbed.  If you have constipation, where your body is rather pushing your food away and not interacting with it, the nutrients in the food are not being released and absorbed.  You can develop deficiencies in all the vitamins and minerals necessary for the body to function properly.   The B vitamins cannot be stored for long, so they must be replenished daily.  Thiamine B 1 stores can run out in as little as three days.  Constipation (or diarrhea or alternating) is one of the first symptoms of thiamine deficiency.  Thiamine needs magnesium, Pyridoxine B 6, and Riboflavin B 2 to make the intestinal tract function.  Thiamine and Niacin make digestive enzymes.  Thiamine provides the energy for nerve impulses to carry messages to the brain and back about digestion.  Thiamine provides the energy for the muscle contractions which move your food through the digestive tract. High calorie meals containing lots of starches and sugars can deplete thiamine stores quickly because more thiamine is required to turn them into energy.   Are you taking any vitamin and mineral supplements?  Correction of malnutrition is very important in Celiac disease.  Thiamine, the other B vitamins and magnesium will help with constipation better than adding more fiber.  What did your nutritionist recommend you take, besides just the fiber? The association between dietary vitamin B1 intake and constipation: a population-based study https://pmc.ncbi.nlm.nih.gov/articles/PMC11100033/ Thiamine, gastrointestinal beriberi and acetylcholine signaling https://pmc.ncbi.nlm.nih.gov/articles/PMC12014454/ Association between dietary vitamin B6 intake and constipation: a population-based study https://pmc.ncbi.nlm.nih.gov/articles/PMC11584952/
    • knitty kitty
      ttg iga high (646 mg/dl) other results are normal

      By knitty kitty · Posted

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      By Trish G · Posted

      Thanks, I'm not a big fan of prunes but did add them back after stopping the Benefiber. Hoping for the best while I wait to hear back from Nutritionist for a different fiber supplement.  Thanks again
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