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Gf Wedding Caterer

Guest sickrunner

By Guest sickrunner
in Gluten-Free Restaurants

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Guest sickrunner
Guest sickrunner
Posted

Has anyone ever heard of a gluten-free caterer?

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angel-jd1 Community Regular
angel-jd1
Posted

I'm not sure if this lady still caters, but I'm pretty sure that is how her company started. The website says she is a personal chef. I have never tried her foods, but many RAVE about her bread products. You might contact her to find out some information. The company is Manna by Anna.

Contact

Please contact us if you have and questions or comments. We take great pride in offering a high quality bread and want to make sure we have happy customers.

E-mail: glutenevolution@earthlink.net

Feel free to phone us toll free at 877-354-3886

(or call 646-281-6247 or 319-354-3886)

FAX: 319-358-9671

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Guest sickrunner
Guest sickrunner
Posted

Good deal! :D

Thanks for the info!

Amy

tarnalberry Community Regular
tarnalberry
Posted

what location? wheatlessinseattle.com notes that they cater...

Guest sickrunner
Guest sickrunner
Posted

I am looking for somone in the Philadelphia area for Fall 2005.

  • 5 months later...
cthtmsn Newbie
cthtmsn
Posted

Have you tried Mr. Ritts Gluten-free Bakery in Philadelphia?

www.mrritts.com

  • 2 years later...
elissaley Newbie
elissaley
Posted
Has anyone ever heard of a gluten-free caterer?

Hi,

I got married in 2005 and I wanted to have everything, well, almost everything gluten-free. I had Baja Fresh cater it and I was so specific about everything and they did a great job. I was thinking Mexican food because it can be done with rice and corn instead of anything with wheat. Plus, I didn't want bread of the tables. It took a whole bunch of effort, but I pulled it out and wasn't sick. For the wedding cake, I did cupcakes which were NOT gluten-free, but then I had a separate cake that was gluten-free from the Flying Apron - my aunt lives in Seattle and flew in down to me.

It was so nice and one of my friends who came to my wedding, has celiac too and she asked my mom what she could eat at the wedding and she was so happy and I called her the next day to make sure she didn't get glutened either and she didn't! Since I excuse myself from almost all activites that require me to eat, I was happy that my wedding day food went so well.

Afterwards, even today, people thank me, who aren't gluten-free for having something other than plain, rubbery chicken. :)

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

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

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    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Unexpected gluten exposure risk from cultivated mushrooms

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      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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