Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Good Appetizer Recipes?


lizisgf

Recommended Posts

lizisgf Newbie

Does anyone have any good appetizer receipes that are of course gluten-free? Looking for some fairly easy receipes. Open to any suggestions.

Thanks!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



angel-jd1 Community Regular
Does anyone have any good appetizer receipes that are of course gluten-free? Looking for some fairly easy receipes. Open to any suggestions.

Thanks!

I'm not sure how fancy you are looking for. I personally don't have the need for anything too fancy so here is what I sometimes serve for appetizers/ finger foods.

Rotel cheese dip and mission corn chips

Hot Artichoke Dip with veggies and tortilla strips

Hillshire farm little smokies in bbq sauce

appetizer meatballs

fiesta taco dip (layer dip)

Salsa and tortilla chips

Those are some off the top of my head.

-Jessica :rolleyes:

hez Enthusiast

I always post this as an appetizer :ph34r: But I do love it and this is the season for it. I love cantelope wrapped in prosciutto (sp). Nice combination of saltiness and sweetness.

Hez

Nantzie Collaborator

What type of party are you doing? Family party? Dinner party? Cocktail party? Casual or fancy?

I was just wondering if prosciuto (sp?) is gluten-free.... Because the first thing I thought of is prosciuto wrapped asparagus. You could do a platter of asparagus, melon and prosciuto.

Veggie platter.

I also used to know someone who would roll cream cheese in ham (is ham gluten-free?) and hold it together with a toothpick. Yummy! And very pretty if you take the time to make it all spirally.

Delimex frozen taquitos (as long as you make sure and get the ones made with corn tortillas) are gluten-free. That's one thing that you wouldn't have to worry about "making".

Nuts, as long as no one is tree nut or peanut allergic.

Deviled Eggs. (make sure all your ingredients for making them are gluten-free)

Fruit and or cheese in slices or chunked/cubed on toothpicks.

Cool Ranch Doritos are gluten-free. So are most potato chips. Those are always a hit, and easy.

Guacamole!

Olives, pickles (are they gluten-free?)

Celery filled with peanut butter, cream cheese or even Easy Cheese (the spray cheese in the aerosol can). The Sharp Cheddar and American flavors are gluten-free, but NOT the one with bacon in it. I'm a big fan of Easy Cheese in celery at a party. I've found that most people, even if they're too embarassed to buy it themselves, will SCARF it down at a party. It's one of those nostalgia foods that brings us all back to childhood.

I'm hosting Christmas Eve this year, and I'm doing a gluten-free version of how I grew up; buffet/appetizers. So this has gotten my ideas going...

Nancy

lizisgf Newbie
What type of party are you doing? Family party? Dinner party? Cocktail party? Casual or fancy?

I was just wondering if prosciuto (sp?) is gluten-free.... Because the first thing I thought of is prosciuto wrapped asparagus. You could do a platter of asparagus, melon and prosciuto.

Veggie platter.

I also used to know someone who would roll cream cheese in ham (is ham gluten-free?) and hold it together with a toothpick. Yummy! And very pretty if you take the time to make it all spirally.

Delimex frozen taquitos (as long as you make sure and get the ones made with corn tortillas) are gluten-free. That's one thing that you wouldn't have to worry about "making".

Nuts, as long as no one is tree nut or peanut allergic.

Deviled Eggs. (make sure all your ingredients for making them are gluten-free)

Fruit and or cheese in slices or chunked/cubed on toothpicks.

Cool Ranch Doritos are gluten-free. So are most potato chips. Those are always a hit, and easy.

Guacamole!

Olives, pickles (are they gluten-free?)

Celery filled with peanut butter, cream cheese or even Easy Cheese (the spray cheese in the aerosol can). The Sharp Cheddar and American flavors are gluten-free, but NOT the one with bacon in it. I'm a big fan of Easy Cheese in celery at a party. I've found that most people, even if they're too embarassed to buy it themselves, will SCARF it down at a party. It's one of those nostalgia foods that brings us all back to childhood.

I'm hosting Christmas Eve this year, and I'm doing a gluten-free version of how I grew up; buffet/appetizers. So this has gotten my ideas going...

Nancy

I am having a Birthday party - pretty casual. The tequitos are a very good idea. So the Delimex are gluten free??? I know I used to buy tequitos, but assumed they had gluten and never looked again. Can't say I remember the brand I used to purchase.

Thanks for the info.

snowygiraffe Rookie

It needs to be the Delimex Shredded Chicken In Corn Tortillas (the beef has wheat added to it)

Nantzie Collaborator

I thought the beef in corn tortilla ones were gluten-free too. I mostly give them to my kids, so I don't remember if I've tried them since going gluten-free.

Thanks for the heads up. This is a good reminder for all of us to read those labels even if you've been buying something forever.

Nancy


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



angel-jd1 Community Regular
It needs to be the Delimex Shredded Chicken In Corn Tortillas (the beef has wheat added to it)

Beef in the corn is fine......beef in the flour tortilla is not. At least last time I checked/bought delimex.

-Jessica :rolleyes:

laurelfla Enthusiast

fried green tomatoes!!

sometimes i dress them up with a little feta. white wine is nice with them, too. :)

jkmunchkin Rising Star

I've used this recipe for spinach dip. I just substitute the flour for some corn starch. It's not a quick thing to make but it's incredible.

Open Original Shared Link

  • 1 month later...
clbevilacqua Explorer

I have a group of people coming on Friday for dinner. I have the dessert menu (the most important part of the meal) set and pretty set on a chicken w/white sauce lasagna for dinner but I'm coming up empty on appetizers. Since we will be standing around talking for awhile before dinner, I would really like to have something either room temp or chilled-but I'm tired of my stand-bys of veggies/dip, queso, salsa, etc. Anyone have ideas they want to share? Asparagus is on sale this week and my family loves it so anything with that would be great!

Thanks,

-Cathy :D

Oh I forgot-I do know how to spell hors d'oeuvre! :lol: Horse Dovers is how my oldest, now 16 pronounced it when she was little and it stuck in our family!

Saz Explorer

Cheese and Kabana ( I don't know if you can gluten-free in the Us) with rice crackers always go down well, You could also put cheese Kabana and those little onions on toothpicks.

I have also books that have biscuits with dips or little bits of food on them, you may be able to find a recipe and trade the biscuits for rice crackers.

:( I wish I had my gluten-free cookbook with me, it has a whole section on party food (silly me forgot it when I moved)

BostonCeliac Apprentice

I have a recipe for the best dip EVER... sounds too easy to be true, and it is! It's an artichoke/spinach dip that is always a huge hit... I usually wing this and have never written it down, but you'll get the idea...

1 can (drained) artichoke hearts

1 package frozen spinach - fresh is better if still available, or no spinach at all is good too!

1 cup sour cream

1 cup mayo

1 cup parmesan cheese

Preheat oven to about 375. Chop up artichokes after draining (use more that one can if not using spinach), chop however chunky you want, chop up spinach or add thawed... Then mix in all three cups of sour cream, mayo & parmesan, mix together and put in the oven with tin foil over the top. Bake that for about 20-30 minutes, check on it -- then remove foil and bake another 10-15 minutes till top browns a bit.

YUM -- serve with veggies, gluten-free corn chips, gluten free crackers, gluten free rolls broken up (chebe) or whatever else you want to dip!!

Let me know if you have any questions...

mamaw Community Regular

Boston Celiac

Is your dip recipe like the one they serve at TGIF'S?? I love theirs & it sounds so similar in the ingredients. Maybe I now can make my own .......

mamaw

BostonCeliac Apprentice
Boston Celiac

Is your dip recipe like the one they serve at TGIF'S?? I love theirs & it sounds so similar in the ingredients. Maybe I now can make my own .......

mamaw

Hey Mamaw -- Not sure. I dont' think I've ever had that before. But I've tried a lot of recipes, and this one is the easiest & most delicious... so few ingredients, so easy to prepare! Let me know how it comes out!!

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,899
    • Most Online (within 30 mins)
      7,748

    dcarter1682
    Newest Member
    dcarter1682
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Who's Online (See full list)

    • There are no registered users currently online
  • Upcoming Events

  • Posts

    • trents
      Welcome to the forum, @Judy M! Yes, he definitely needs to continue eating gluten until the day of the endoscopy. Not sure why the GI doc advised otherwise but it was a bum steer.  Celiac disease has a genetic component but also an "epigenetic" component. Let me explain. There are two main genes that have been identified as providing the "potential" to develop "active" celiac disease. We know them as HLA-DQ 2.5 (aka, HLA-DQ 2) and HLA-DQ8. Without one or both of these genes it is highly unlikely that a person will develop celiac disease at some point in their life. About 40% of the general population carry one or both of these two genes but only about 1% of the population develops active celiac disease. Thus, possessing the genetic potential for celiac disease is far less than deterministic. Most who have the potential never develop the disease. In order for the potential to develop celiac disease to turn into active celiac disease, some triggering stress event or events must "turn on" the latent genes. This triggering stress event can be a viral infection, some other medical event, or even prolonged psychological/emotional trauma. This part of the equation is difficult to quantify but this is the epigenetic dimension of the disease. Epigenetics has to do with the influence that environmental factors and things not coded into the DNA itself have to do in "turning on" susceptible genes. And this is why celiac disease can develop at any stage of life. Celiac disease is an autoimmune condition (not a food allergy) that causes inflammation in the lining of the small bowel. The ingestion of gluten causes the body to attack the cells of this lining which, over time, damages and destroys them, impairing the body's ability to absorb nutrients since this is the part of the intestinal track responsible for nutrient absorption and also causing numerous other food sensitivities such as dairy/lactose intolerance. There is another gluten-related disorder known as NCGS (Non Celiac Gluten Sensitivity or just, "gluten sensitivity") that is not autoimmune in nature and which does not damage the small bowel lining. However, NCGS shares many of the same symptoms with celiac disease such as gas, bloating, and diarrhea. It is also much more common than celiac disease. There is no test for NCGS so, because they share common symptoms, celiac disease must first be ruled out through formal testing for celiac disease. This is where your husband is right now. It should also be said that some experts believe NCGS can transition into celiac disease. I hope this helps.
    • Judy M
      My husband has had lactose intolerance for his entire life (he's 68 yo).  So, he's used to gastro issues. But for the past year he's been experiencing bouts of diarrhea that last for hours.  He finally went to his gastroenterologist ... several blood tests ruled out other maladies, but his celiac results are suspect.  He is scheduled for an endoscopy and colonoscopy in 2 weeks.  He was told to eat "gluten free" until the tests!!!  I, and he know nothing about this "diet" much less how to navigate his in daily life!! The more I read, the more my head is spinning.  So I guess I have 2 questions.  First, I read on this website that prior to testing, eat gluten so as not to compromise the testing!  Is that true? His primary care doctor told him to eat gluten free prior to testing!  I'm so confused.  Second, I read that celiac disease is genetic or caused by other ways such as surgery.  No family history but Gall bladder removal 7 years ago, maybe?  But how in God's name does something like this crop up and now is so awful he can't go a day without worrying.  He still works in Manhattan and considers himself lucky if he gets there without incident!  Advice from those who know would be appreciated!!!!!!!!!!!!
    • Scott Adams
      You've done an excellent job of meticulously tracking the rash's unpredictable behavior, from its symmetrical spread and stubborn scabbing to the potential triggers you've identified, like the asthma medication and dietary changes. It's particularly telling that the rash seems to flare with wheat consumption, even though your initial blood test was negative—as you've noted, being off wheat before a test can sometimes lead to a false negative, and your description of the other symptoms—joint pain, brain fog, stomach issues—is very compelling. The symmetry of the rash is a crucial detail that often points toward an internal cause, such as an autoimmune response or a systemic reaction, rather than just an external irritant like a plant or mites. I hope your doctor tomorrow takes the time to listen carefully to all of this evidence you've gathered and works with you to find some real answers and effective relief. Don't be discouraged if the rash fluctuates; your detailed history is the most valuable tool you have for getting an accurate diagnosis.
    • Scott Adams
      In this case the beer is excellent, but for those who are super sensitive it is likely better to go the full gluten-free beer route. Lakefront Brewery (another sponsor!) has good gluten-free beer made without any gluten ingredients.
    • trents
      Welcome to the forum, @catsrlife! Celiac disease can be diagnosed without committing to a full-blown "gluten challenge" if you get a skin biopsy done during an active outbreak of dermatitis herpetiformis, assuming that is what is causing the rash. There is no other known cause for dermatitis herpetiformis so it is definitive for celiac disease. You would need to find a dermatologist who is familiar with doing the biopsy correctly, however. The samples need to be taken next to the pustules, not on them . . . a mistake many dermatologists make when biopsying for dermatitis herpetiformis. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.