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Kid's Birthday Party Dishes

missy'smom

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missy'smom Collaborator
missy'smom
Posted

We have a plan for the cake and snacky stuff is easy to buy-popcorn, chips etc. Fruit, no problem but need ideas for main dishes/sides. Taquitos can be purchased, I suppose I could make chicken fingers easily enough and waffle fries. Any other ideas?

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celiac-mommy Collaborator
celiac-mommy
Posted

what's the age group?

missy'smom Collaborator
missy'smom
Posted
  • Author

Good question! 8-11 year old boys. Don't know yet if we'll have/invite some parents or not.

Darn210 Enthusiast
Darn210
Posted

Well . . . my 9 year old son's favourite food right now is mini corn dogs. I've got a recipe if interested. I make a batch and freeze - so you could make them ahead of time.

. . . and I want to add that the homemade ones have been waaaaaaaaaaaaaay better than the store bought (not-necessarily gluten free even though it was labeled that way) Wellshire Farms ones and one other hideous brand that we tried that was so bad we've blocked it from our memories. :lol:

celiac-mommy Collaborator
celiac-mommy
Posted

I always ask my kids what they want and make that--dd is usually homemade mac&cheese or lasagna

You could do:

a spaghetti feed

or pasta bar-make a bunch of noodles and 2-4 easy sauces

lasagna/garlic bread/salad

burgers (or sliders on rolls-would be easy and fun) and fries

baked potato bar

taco bar

pulled pork done in crockpot w/ gluten-free buns

big pot of hearty soup/chili and cornbread

pizza party-make individual sized crusts ahead of time, let them top their own

paella

hope this gives you a few ideas!

climbmtwhitney Apprentice
climbmtwhitney
Posted

Hi.

My 10 year old daughter just had her friends over. We served personal pizzas. We used Kinnikinnick pre-made crusts & Contadina pizza sauce. My dd had Columbus pepperoni & mushroom on hers and loved it--no cheese. My son likes his with Vegan Gourmet soy mozzarella cheese. And her friends used regular mozzarella cheese & pepperoni. And, I made mine all veggie--no cheese. So, everyone was happy. The kids gobbled it all up. You can't tell it's a Gluten-free Casein-free crust.

Good luck!

Cheers!

Jill

ang1e0251 Contributor
ang1e0251
Posted

I make the pizzas with corn tortillas as a base. Toast them until they're firm in a toaster first or they will be too soft.

My mom makes "Thingees". She takes an extra long toothpick, coctail style, and threads a chunk of pineapple, piece of meat, cheese and an olive. Use your favorite kinds, we've tried them all; summer sausage, chicken, turkey, colby, cheddar, pepper jack, black or green olives. They are all good and surprisingly filling. Present a plate of these at my house and they just disappear!!

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purple Community Regular
purple
Posted

I agree with the "Thingees", we called them barbells. Just load up a meat and cheese and fruit tray and set out the tooth picks. Smokies if they are gluten-free, I haven't checked, with cheese chunks and pineapple...yum!

A crockpot of beanie wienies or shredded BBQ chicken for gluten-free buns.

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    • Rogol72
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

      @HAUS, I was at an event in the UK a few years back. I remember ringing the restaurant ahead to inquire about the gluten free options. All I wanted was a few gluten free sandwiches, which they provided and they were delicious. The gluten-free bread they used was Warbutons white bread and I remember mentioning it on this site before. No harm in trying it once. It's fortified with Calcium and Iron. https://www.warburtonsglutenfree.com/warbs_products/white-loaf/ The only other gluten-free bread that I've come across that is fortified is Schar with Iodized salt, nothing else.
    • Scott Adams
      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Scott Adams · Posted

      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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    • JoJo0611
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      Thank you. 
    • deanna1ynne
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