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

Appetizer Recipes


KrisT

Recommended Posts

KrisT Explorer

Help! I'm hosting a huge Grand Opening party for my new dance studio next week and I need some simple gluten-free appetizers that I can make up quickly and easily. I have very little time or money to devote to this, but would like to have a few finger foods along with some beer and wine for the guests.

Thanks in advance!


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



Celiac.com Sponsor (A8-M):



Pilgrim South Rookie
Help! I'm hosting a huge Grand Opening party for my new dance studio next week and I need some simple gluten-free appetizers that I can make up quickly and easily. I have very little time or money to devote to this, but would like to have a few finger foods along with some beer and wine for the guests.

Thanks in advance!

How about gluten free crackers with whipped avacado's spread on top? If you can have dairy you can add a little sour cream to it. If you can't, its nice all by itself. Add a little lemon juice and it will stay nice longer.

Add some gluten free sliced olive pieces, pimento or any other tasty little thing (even baby shrimp) that would make it look nice.

gluten-free Taco chips and gluten-free salsa are always nice.

If you want to spend a little more time at it...you can take a gluten-free tortilla and spread gluten-free refried beans on it and sprinkle cheese on it and roll it up tight. Then slice it into bite size pieces. Leave off the cheese if you can't have dairy. You can serve it with little tooth picks in each peace with a bowl of salsa.

You can serve a nice bowl of ice with shrimp lined up along the edges with a red seafood sauce in the middle.

Cut up cheeses, with a basket of mixed gluten-free crackers is nice too.

Cut up vegies with ranch dressing is also great. There are so many ideas....think of what you would love to eat at your favorite restaurant...just turn it into a gluten free item! We used to have a B&B and the most simplest of things impressed people if it was served in something unique! Have a great time!!!

Lisa Mentor

Let me think of a few:

Cream Cheese with Pepper Jelly over, with crackers (gluten free other for guests)

Chunks of various cheese with grapes

Hot artichoke dip, with tortilla chips

Chopped artichoke, mayo, lemon juice and broiled

Veggie tray with Marie's Ranch Dressing

Hillshire Farms mini's in Sweet Baby Rays B'q sauce and add grape jelly in a crock pot, serve with toothpicks

Mexican dip..layer bean dip, guackp), taco sauce, sour cream, tomatoes, and top with cheese, server with chips.

All are easy and can be done ahead of time. Good luck on your opening. Wish you well with success :)

tarnalberry Community Regular

I'm a fan of hummus and veggies. Cheese if you can do that one. Do you have time to make some muffins as a dessert? Put those out with some fruit maybe?

KrisT Explorer

Thanks for all the suggestions!

We tried Sweet Baby Rays BBQ sauce the other night on some chicken... YUMMY!!

megzmc3611 Rookie

This recipe is so easy and really yummy if you like feta and hummus!

1 pkg. (7 oz.) ATHENOS MEDITERRANEAN SPREADS Hummus

1/2 cup chopped tomato

1/4 cup chopped cucumber

1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese, crumbled

2 Tbsp. sliced pitted ripe olives

5-Layer Mediterranean Dip

SPREAD hummus onto bottom of 9-inch pie plate.

COVER with layers of remaining ingredients.

Archived

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

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,200
    • Most Online (within 30 mins)
      7,748

    TGE
    Newest Member
    TGE
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • Scott Adams
      Celiac disease is the most likely cause, but here are articles about the other possible causes:    
    • xxnonamexx
      Please read: https://www.fda.gov/news-events/press-announcements/fda-takes-steps-improve-gluten-ingredient-disclosure-foods?fbclid=IwY2xjawPeXhJleHRuA2FlbQIxMABicmlkETFzaDc3NWRaYzlJOFJ4R0Fic3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHrwuSsw8Be7VNGOrKKWFVbrjmf59SGht05nIALwnjQ0DoGkDDK1doRBDzeeX_aem_GZcRcbhisMTyFUp3YMUU9Q
    • cristiana
      Hi @Atl222 As @trents points out, there could be many reasons for this biopsy result.  I am interested to know, is your gastroenterologist concerned?  Also, are your blood tests showing steady improvement over the years? I remember when I had my last biopsy, several years after diagnosis, mine came back with with raised lymphocytes but no villous damage, too! In my own case, my consultant wasn't remotely concerned - in fact, he said I might still get this result even if all I ever did was eat nothing but rice and water.   My coeliac blood tests were still steadily improving, albeit slowly, which was reassuring.
    • trents
      Welcome to the celiac.com community, @Atl222! Yes, your increased lymphocytes could be in response to oats or it could possibly be cross contamination from gluten that is getting into your diet from some unexpected source but not enough to damage the villi. And I'm certain that increased lymphocytes can be caused by other things besides celiac disease or gluten/oats exposure. See attachment. But you might try eliminating oats to start with and possibly dairy for a few months and then seek another endoscopy/biopsy to see if there was a reduction in lymphocyte counts. 
    • Scott Adams
      This is a solid, well-reasoned approach. You’re right that “koji” by itself doesn’t indicate gluten status, and the risk really does come down to which grain is used to culture it. The fact that you directly contacted Eden Foods and received a clear statement that their koji is made from rice only, with no wheat or barley, is meaningful due diligence—especially since Eden has a long-standing reputation for transparency. While the lack of gluten labeling can understandably give pause, manufacturer confirmation like this is often what people rely on for traditionally fermented products. As always, trusting your body after trying it is reasonable, but based on the information you gathered, your conclusion makes sense.
×
×
  • 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.