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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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    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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