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Celiac.com 02/06/2025 - Super Bowl parties are filled with delicious snacks, fun drinks, and an exciting atmosphere, but for those with celiac disease or gluten sensitivity, these gatherings can be tricky to navigate. From hidden gluten in dips to cross-contamination risks, maintaining a gluten-free diet requires careful planning. Whether you are a guest or the host, here is a guide to ensuring a safe and enjoyable Super Bowl party while staying gluten-free. Attending a Super Bowl Party: How to Stay Safe Communicate with the Host Before attending a Super Bowl party, reach out to the host and ask about the food being served. Many people are unaware of the complexities of a gluten-free diet, so it helps to politely explain your dietary needs. If the host is open to making gluten-free options, suggest easy swaps like using gluten-free chips or crackers. Bring Your Own Food To eliminate uncertainty, consider bringing your own gluten-free dishes. Not only does this guarantee you have something safe to eat, but it also allows you to share delicious gluten-free alternatives with other guests. Popular choices include homemade guacamole with gluten-free tortilla chips, a veggie platter with gluten-free hummus, or a protein-rich dip like buffalo chicken dip with gluten-free crackers. Watch for Hidden Gluten Many party foods contain hidden gluten, including: Dips made with soy sauce, wheat-based thickeners, or malt vinegar. Flavored potato chips or tortilla chips with seasoning that contains gluten. Meatballs or wings coated in bread crumbs or fried in shared oil. Sauces and dressings with wheat-based additives. Beer, which contains barley and is not gluten-free. Checking labels or asking about ingredients can help prevent accidental exposure to gluten. Avoid Cross-Contamination Even if a dish is naturally gluten-free, cross-contamination is a major risk. Serving utensils that have touched gluten-containing foods, shared fryers, or even double-dipping can introduce gluten into safe foods. When in doubt, stick to food you brought or foods that are confirmed to be completely gluten-free. Throwing a Gluten-Free Super Bowl Party Plan a Naturally Gluten-Free Menu Designing a gluten-free menu ensures that all guests, regardless of dietary restrictions, can enjoy delicious food. Some naturally gluten-free Super Bowl favorites include: Grilled meats and veggies – Chicken wings, ribs, or skewers with gluten-free marinades. Nachos – Layer gluten-free tortilla chips with cheese, salsa, jalapeños, and meat. Chili – A hearty, naturally gluten-free option when made with gluten-free ingredients. Guacamole, salsa, and queso – Pair with gluten-free tortilla chips or fresh veggies. Deviled eggs – A classic, protein-rich snack with no gluten worries. Provide Gluten-Free Alternatives Many traditional Super Bowl snacks can be made gluten-free with simple substitutions. Some easy swaps include: Gluten-free pizza – Use gluten-free crusts or make individual-sized pizzas on gluten-free bread. Gluten-free buns – Offer gluten-free buns for burgers or hot dogs. Gluten-free wings – Bake or air fry wings without breading and use gluten-free sauces. Gluten-free beer and drinks – Stock gluten-free beer or provide cider, wine, and mixed drinks. Label Foods Clearly If hosting guests with dietary restrictions, label gluten-free dishes to avoid confusion. Keeping gluten-free food separate from gluten-containing options minimizes the risk of cross-contamination. Prevent Cross-Contamination If serving both gluten and gluten-free foods, take precautions to prevent cross-contact: Use separate serving utensils for gluten-free dishes. Keep gluten-free food on a separate table or section of the counter. Avoid shared fryers or grills that have cooked gluten-containing foods. Have gluten-free guests serve themselves first to reduce the risk of contamination. Drinks and Beverages: What’s Safe? Gluten-Free Alcoholic Options While beer is a staple at many Super Bowl parties, traditional beers contain gluten. Luckily, there are plenty of gluten-free alternatives: Gluten-free beer – Many brands now offer gluten-free versions made from rice, sorghum, or millet. Hard cider – Most ciders are naturally gluten-free. Wine – Red, white, and sparkling wines are typically safe. Distilled spirits – Most pure distilled liquors (vodka, rum, tequila, and whiskey) are gluten-free, but flavored varieties may contain gluten, so always check labels. Non-Alcoholic Beverages For those who prefer non-alcoholic drinks, options like soda, flavored water, iced tea, and gluten-free energy drinks are great choices. Just be mindful of certain flavored beverages or drink mixes that may contain hidden gluten. Enjoying the Game Without Stress A Super Bowl party should be about fun, food, and football—not worrying about gluten exposure. By planning ahead, communicating with hosts, and making smart food choices, you can fully enjoy the game without the stress of getting sick. Whether you are attending as a guest or hosting your own gathering, following these gluten-free strategies ensures a delicious and safe Super Bowl experience for everyone involved. With a little effort and preparation, staying gluten-free at a Super Bowl party can be simple and enjoyable. Touchdown!

Celiac.com 12/16/2023 - As the holiday season approaches, the air is filled with the warm aromas of festive treats and the joyful anticipation of shared traditions. For individuals with celiac disease, navigating the holiday table can be a culinary challenge, but it doesn't mean missing out on the joy of creating and indulging in delicious seasonal delights. In this article, we embark on a gluten-free journey through cherished Christmas traditions, offering a treasure trove of festive recipes and celebration ideas that cater to those with celiac disease. From gingerbread cookies that sparkle with holiday magic to savory appetizers that steal the show, join us in crafting a gluten-free holiday experience that's as flavorful and joyous as any other. Let the season of giving and gathering be one where everyone, regardless of dietary restrictions, can savor the spirit of the holidays. Gingerbread Delights: A Gluten-Free Twist on Tradition The aroma of gingerbread is synonymous with the holidays, and gluten-free individuals can partake in this beloved tradition with a few adjustments. Explore a gluten-free gingerbread cookie recipe that captures the essence of the season. From rolling out the dough to decorating with festive icing, these gluten-free treats will become a cherished part of your holiday repertoire. Gluten-Free Gingerbread Cookies Ingredients: 2 ¼ cups gluten-free all-purpose flour 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened ½ cup brown sugar, packed ¼ cup molasses 1 large egg 1 teaspoon vanilla extract Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, you can add a little more gluten-free flour. Chill the Dough: Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll and Cut: Preheat the oven again if needed. On a lightly floured surface, roll out each disc to about 1/4-inch thickness. Use gingerbread cookie cutters to cut out festive shapes. Bake: Place the cut-out cookies on the prepared baking sheets, leaving a bit of space between each. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Cool and Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with gluten-free icing, sprinkles, or other festive toppings. Gingerbread cookies and milk by freestocks.org is marked with CC0 1.0. Yule Log Magic: Crafting a Gluten-Free Dessert Masterpiece The Yule log, or Bûche de Noël, is a show-stopping dessert that graces holiday tables with its festive charm. Discover a gluten-free version that doesn't compromise on taste or texture. From the decadent chocolate sponge cake to the luscious filling, every element of this gluten-free Yule log is designed to delight the taste buds and make a stunning centerpiece for your holiday celebrations. Gluten-Free Yule Log (Bûche de Noël) Ingredients: For the Cake: 4 large eggs 1 cup granulated sugar ¼ cup cocoa powder ½ cup gluten-free all-purpose flour 1 teaspoon gluten-free baking powder ¼ teaspoon salt 1 teaspoon vanilla extract For the Filling: 1 ½ cups heavy cream ¼ cup powdered sugar 1 teaspoon vanilla extract For the Frosting: ½ cup unsalted butter, softened 1 cup powdered sugar 2 tablespoons cocoa powder 1 teaspoon vanilla extract 2-3 tablespoons milk (as needed) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan (10x15 inches) with parchment paper, leaving a bit of overhang on each side. Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the cocoa powder, gluten-free flour, baking powder, salt, and vanilla extract. Gently fold until well combined. Bake the Cake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched. Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake, starting from one short end, along with the towel. Allow it to cool completely. Prepare the Filling: In a chilled bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Unroll and Fill the Cake: Carefully unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a small border at the edges. Roll the cake back up, this time without the towel. Place the seam side down. Prepare the Frosting: In a bowl, beat together the softened butter, powdered sugar, cocoa powder, and vanilla extract. Add milk as needed to achieve a smooth, spreadable consistency. Frost the Yule Log: Cut a diagonal slice from one end of the cake and attach it to the side of the log with a bit of frosting to resemble a branch. Frost the entire cake with the chocolate frosting, creating a bark-like texture with a fork. Decorate: Use additional frosting to create festive decorations on the log. Dust with powdered sugar for a snowy effect. Chill and Serve: Refrigerate the Yule log for at least 1-2 hours before serving. Slice and enjoy this gluten-free Bûche de Noël as a stunning centerpiece for your holiday dessert table. Yule Log cake sliced by bittle is licensed under CC BY-ND 2.0. Savory Sensations: Gluten-Free Appetizers to Impress Elevate your holiday appetizer game with a collection of gluten-free savory bites that are both delectable and impressive. From gluten-free cheese platters, adorned with gluten-free crackers, seasonal fruits, and mouthwatering stuffed mushrooms, these appetizers are perfect for entertaining. Unleash your creativity in the kitchen and present a spread that not only caters to gluten-free needs but wows guests with its flavor and presentation. Gluten-Free Stuffed Mushrooms Ingredients: 12 large white mushrooms, cleaned and stems removed ½ cup gluten-free breadcrumbs ¼ cup grated Parmesan cheese 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped 2 tablespoons olive oil Salt and pepper to taste Instructions: Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare the Mushrooms: Clean the mushrooms and carefully remove the stems. Place the mushroom caps on a baking sheet, ready for stuffing. Prepare the Filling: Finely chop the mushroom stems. In a bowl, combine the chopped stems, gluten-free breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well until the ingredients are evenly distributed. Stuff the Mushrooms: Using a small spoon or your hands, stuff each mushroom cap with the filling mixture, pressing it down slightly. Bake: Place the stuffed mushrooms in the preheated oven and bake for about 15-20 minutes, or until the mushrooms are tender and the tops are golden brown. Serve Warm: Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Arrange them on a festive platter and watch them disappear! These gluten-free stuffed mushrooms are not only easy to make but also bursting with savory flavors—a perfect appetizer for your holiday gatherings! St Things: Crab St Mushrooms by mccun934 is licensed under CC BY 2.0. Converting Family Favorites: A Guide to Gluten-Free Adaptations For many, the holidays are steeped in family traditions, often centered around cherished recipes passed down through generations. Explore tips and tricks for converting family-favorite recipes into gluten-free versions. Whether it's grandma's famous stuffing or Aunt Mary's pecan pie, learn how to adapt these treasures without compromising on taste or sentimental value. Gluten-Free German Glühwein (Mulled Wine) Ingredients: 1 bottle (750 ml) red wine (choose a gluten-free variety) ¼ cup honey or maple syrup 1 orange, sliced 1 lemon, sliced 8 whole cloves 2 cinnamon sticks 2 star anise ¼ teaspoon ground nutmeg Optional: ¼ cup brandy or orange liqueur (ensure it's gluten-free) Instructions: Combine Ingredients: In a large saucepan, combine the red wine, honey or maple syrup, orange slices, lemon slices, cloves, cinnamon sticks, star anise, and ground nutmeg. Heat Gently: Place the saucepan over low to medium heat. Warm the mixture gently, avoiding boiling, for about 20-30 minutes. Allow the flavors to meld, and the wine to absorb the aromatic spices. Add Optional Brandy: If using, stir in the brandy or orange liqueur in the last few minutes of heating. Make sure it's heated through but not boiled to retain the alcohol content. Strain and Serve: Once the Glühwein is heated and infused with the flavors, strain the mixture to remove the spices and fruit slices. Discard the solids. Serve Warm: Pour the gluten-free German Glühwein into mugs or heatproof glasses. Garnish with a slice of orange or lemon if desired. Serve warm and enjoy the cozy, spiced goodness! This gluten-free version of German Glühwein allows you to savor the traditional holiday beverage without compromising on flavor or festive spirit. Prost! Me and my Glühwein by WordRidden is licensed under CC BY 2.0. Creative Cookie Decorating: Hosting a Gluten-Free Cookie Party Embrace the joy of cookie decorating with a gluten-free twist. Provide a guide on hosting a gluten-free cookie decorating party, complete with a variety of gluten-free cookie options, safe decorating ingredients, and tips for ensuring a cross-contamination-free environment. Encourage friends and family to join in the festive fun, creating beautiful—and delicious—gluten-free cookies. Gluten-Free Sugar Cookies Ingredients: For the Cookies: 2 ½ cups gluten-free all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract For the Icing: 2 cups powdered sugar 2-3 tablespoons milk (or non-dairy alternative) ½ teaspoon vanilla extract Gluten-free food coloring (optional) Instructions: For the Cookies: Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Chill the Dough: Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll and Cut: Preheat the oven again if needed. On a lightly floured surface, roll out each disc to about 1/4-inch thickness. Use cookie cutters to cut out festive shapes. Bake: Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the Icing: Prepare the Icing: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more sugar for thickness or more milk for a thinner icing. Decorate: Divide the icing into bowls and add gluten-free food coloring if desired. Decorate the cooled cookies with the icing using piping bags or small brushes. Let your creativity shine! Allow to Set: Allow the icing to set before serving or stacking the cookies. Now you're ready to host a gluten-free cookie decorating party with these delicious sugar cookies as your canvas! Decorated sugar cookies in a silver color plate by wuestenigel is licensed under CC BY 2.0. Conclusion With these gluten-free adaptations of holiday classics, individuals with celiac disease can savor the magic of the season without compromising their dietary needs. Let the kitchen be a place of joy, creativity, and shared traditions, where gluten-free delights are not just a substitute but a celebration of flavor, love, and the festive spirit. May your gluten-free holiday be filled with warmth, laughter, and, of course, delicious moments.

Celiac.com 12/09/2023 - The holiday season is a time for joy, celebration, and, of course, social gatherings. For individuals with celiac disease, navigating Christmas parties can present unique challenges, especially when faced with the prospect of a mixed crowd—some with gluten sensitivities and others without. Whether you're hosting the festivities or attending as a guest, this guide offers valuable insights and practical tips to ensure a gluten-free and enjoyable holiday experience. Hosting a Mixed Holiday Party with Gluten-Free and Non-Gluten-Free Guests Separation and Labelling When hosting a mixed party with guests of varying dietary needs, creating a separation strategy is key. Set up separate tables or designated areas for gluten-containing and gluten-free items. Clearly label each section to minimize the risk of cross-contamination. This approach not only ensures the safety of gluten-sensitive guests but also streamlines the dining experience for everyone. Disposable and Dedicated Utensils Opt for convenience and safety by using disposable plates, cups, and plastic utensils. If your home is entirely gluten-free, this prevents the risk of gluten contaminating shared items like the dishwasher. Additionally, employ dedicated serving utensils for each dish to maintain separation and avoid unintentional gluten exposure. Communication with Guests Clearly communicate with your guests ahead of time about your gluten-free considerations. Provide a brief explanation of the measures you're taking to accommodate dietary needs. This proactive approach fosters understanding and sets the tone for a supportive and inclusive gathering. Attending a Mixed Holiday Party with Gluten-Free and Non-Gluten-Free Guests Contacting the Host in Advance If you're attending a party hosted by someone else, consider reaching out to them in advance. Express your dietary concerns and discuss how you can work together to ensure a safe environment. This not only allows you to communicate your needs effectively but also provides an opportunity for the host to make necessary preparations. Offering Assistance in Preparations Offering to help with party preparations is a win-win. It not only eases the burden on the host but also allows you to actively contribute to creating a gluten-safe space. Work together to set up separate areas for gluten-free dishes and ensure that all serving utensils are distinct to avoid cross-contamination. Bringing Gluten-Free Options Consider bringing gluten-free options to share with others. This not only guarantees that you have safe choices to enjoy but also introduces gluten-free alternatives to the entire party. From appetizers to desserts, your contributions can showcase the delicious diversity of gluten-free options available. Additional Tips for a Gluten-Safe Holiday Celebration Labeling Ingredients Whether hosting or attending, if possible, clearly label dishes with their allergens, including gluten. This transparency allows everyone to make informed choices about what they consume and minimizes the risk of accidental gluten ingestion. Creating a Gluten-Free Zone Designate a specific area as a gluten-free zone, especially if hosting a larger gathering. This can include a separate table or a portion of the buffet exclusively for gluten-free items. Make sure to communicate this arrangement to all guests. Educating Guests About Cross-Contamination Encourage awareness among all guests about the importance of preventing cross-contamination. Briefly explain the potential risks and simple steps they can take to maintain a gluten-safe environment. Conclusion Navigating the holiday season with celiac disease requires thoughtful planning and effective communication. Whether you're the host or a guest, these tips empower you to create or enjoy a festive atmosphere while prioritizing gluten safety. By fostering understanding and implementing practical measures, you can ensure that the spirit of the season is shared by everyone, regardless of dietary restrictions. Celebrate joyfully and gluten-free this Christmas!

Celiac.com 05/14/2021 - Lazy days of summer can turn into quality time in the kitchen for you and your children. Cooking together helps children understand and take ownership of their special dietary needs, and it can be lots of fun to cook together. Plus it helps them to understand issues such as cross-contamination, what does and doesn’t contain gluten, how to read labels, and how to adapt recipes to be gluten-free. Culminate a summer of cooking practice, with a Hawaiian-theme, gluten-free Luau called a “Glu-au” (pronounced like Luau with a G, and inspired by my friend Sue Durfee). Start with practicing the main dish in June, and the salads and dessert in July. Plan the party games and favors; send out the invitations, decorate and have the party in August. Consider inviting other gluten-free children from your community too. This article lays out the Summer of Cooking Fun – cooking, party planning and how to make new gluten-free friends. The Gluten-Free Menu Greeting Beverage Tropical Pineapple Smoothie Appetizers: Dried Pineapple and Banana Chips Macadamia Nuts Terra Potpourri Potato Chips Entrée: Grilled Kabobs Potato/Carrot Latkes Roasted Sunflower Seed Coleslaw Mango Madness Salad Fresh Greens with Carrot Glaze Dessert: Pineapple and Banana Sundaes Cooking practice for June: Grilled Gluten-Free Kabobs with Potato/Carrot Latkes These are fun and the technique is the same no matter what you skewer. You’ll need 24” long steel skewers, a variety of protein such as beef, chicken, fish, shrimp or tofu and lots of vegetables. Start by making a simple marinade with the following: Marinade: 4 TBS olive oil 2 TBS tamari 2 TBS mirin wine 1 TBS brown rice vinegar 1 tsp fresh ground ginger Directions: Mirin wine is made of rice and is used extensively in Japanese cooking. It adds a lovely taste to the marinade. Make a separate batch for each type of protein you are planning to serve and marinate separately. (You may need to double or triple the recipe, depending on how many Kabobs you are planning to make and how many different selections you offer.) Place meat, fish, shrimp, or tofu chunks in marinade, cover and place in the refrigerator for 3-4 hours. To prepare the vegetables, clean, cut and microwave the firmer vegetables for 1 minute or until about half-done. Alternatively, blanch the firmer vegetables in boiling water for 1 minute. Firmer vegetables cook slower than meat, so micro waving or blanching them in advance helps everything to cook evenly on the grill. Firm vegetables include green peppers, onion wedges, 2” thick corn-on-the-cob, broccoli, or cauliflower florets and zucchini. Cherry tomatoes and mushrooms do not need to be micro waved or blanched prior to being skewered. Younger children can be in charge of washing vegetables, and older children can cut them into uniform sizes. Skewer the proteins and vegetables on the kebob and place on a medium grill. Cook with the lid closed, rotating the kebobs every 2-3 minutes for 10-15 minutes. Potato Latkes are a nice compliment to Kabobs. These combine shredded potatoes and carrots with a binder and are pan-fried like a pancake. The recipe makes eight. Gluten-Free Latkes In a mixing bowl, whisk together: 3 egg whites 3 TBS potato starch 1 tsp garlic salt (or regular salt) Directions: Shred 2 potatoes and 1 cup of carrots and add to the bowl. Form patties and place in a hot, oiled (1 TBS olive oil) skillet. Cook on medium heat until brown on one side. Flip, cover, and slowly cook until brown on the other side. For the July cooking adventure, practice making the side dishes and dessert. The side dishes for the “Glu-au” feature Coleslaw with toasted sunflower seeds, pineapple, carrots, and two colors of cabbage and Mango Madness Salad. We’ll also make a carrot glaze for the ‘fresh greens’ garnish. Gluten-Free Roasted Sunflower Seed Coleslaw Ingredients: 1/3 cup sunflower seeds 8 oz can of pineapple chunks (unsweetened, drained) 16 oz package coleslaw mix (with shredded carrots, purple and green cabbage) To toast the sunflower seeds, place them in a hot dry skillet. Keep them moving around the hot skillet until they toast. Add to coleslaw mix and pineapple chunks. Gluten-Free Coleslaw Dressing Ingredients: 7 oz. silken soft tofu 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon lemon juice 1/2 teaspoon garlic salt 2 TBS olive oil 2 tbs Agave nectar (Note: Agave Nectar is a sweetener made from the Agave cactus and available in most grocery stores.) Directions: Steam the tofu for 10 minutes. Place tofu and all other ingredients in a food processor and process until smooth. Mix with coleslaw and sunflower seeds. Salt to taste. Another tropical salad to delight your taste buds with is the Mango Madness Salad. This salad features mangos and diced green and red peppers with an avocado and honey dressing. Gluten-Free Mango Madness Salad Ingredients: 3 mangos 2 TBS diced green peppers 2 TBS diced red peppers Dressing: 1/2 avocado 1 Cup pineapple juice 2 TBS honey Directions: In a mini-processor, process avocado, lemon juice and honey. Pour over diced mangos and peppers. Mix and serve. Mixed greens add a nice garnish to the plate and the food’s color is enhanced with a pretty glaze. Gluten-Free Carrot Glaze Ingredients: 1 cup carrot juice 2 TBS corn starch 1 tsp Agave nectar 1/2 tsp ground ginger Directions: Combine the ingredients in a saucepan. Whisk on high heat until it comes to a boil, and then lower heat to medium and whisk until mixture thickens. Place in a squirt bottle and refrigerate. Drizzle over plates to decorate before serving. The “Glu-au” dessert features wonderful, tropical pineapple and banana sundaes. If you are inviting children with multiple allergies, it might be good to have some non-dairy ice cream alternatives on hand such as Rice Dream or Tofutti. Gluten-Free Sugared Pineapples and Bananas Ingredients: 1/2 cup Sucanat 1/4 cup walnut oil 1 cup pure pineapple juice 2 sliced ripe bananas 1 cup fresh pineapple chunks Directions: In a saucepan, combine the sucanat, walnut oil and pineapple juice. (Sucanat is natural cane sugar.) Stir together until the mixture is at soft-ball stage (235 to 240 degrees). It will be the consistency of syrup. (This part can be made in advance.) Let it cool, add fruit, and serve over ice cream. In August, put it all together at an end-of-summer party. Invite ROCK or Cel Kids to the party so your children can meet others with similar dietary requirements. For information on a ROCK group (Raising Our Celiac Kids). To get ready for the party, consider activities for your guests. How about hula-hoop instruction, a limbo competition, tee shirt decorating and lei stringing? To prepare for these activities, think about hiring a teen in your neighborhood to demonstrate how to do the hula-hoop. For the limbo competition, you’ll need a long bamboo pole and two people to hold it on either end. You could play the Chubby Checker’s “Limbo Rock” song while guests exhibit their limberness. People at the tee-shirt station could paint their shirts using Hawaiian stencils, glitter and fabric paint. For lei stringing, you’ll need to purchase needles (large, dulled carpet needles would work fine), waxed thread, orchids or other flowers from your local florist. Lei kits and flowers are also available by mail order from Hawaii. Develop the guest list and send the invitations 3-4 weeks before the party. Ask for an RSVP one week before so you’ll know how many guests to plan for. Include a start and a stop time, so drivers will know when to retrieve your company. Ask guests to wear tropical attire such as a Hawaiian shirt or grass skirt to the party. Assign party management tasks to all hosts. Tasks include: Pre-party tasks: Shopping Food Preparation Party Area Preparation Activity Station Preparation Party Tasks: Activity Station Monitors (one per activity) Kebob Cooker Plate Assembly Sundae Assembly A week before: Purchase the party favors, activity materials, and decorations. Two days before: Develop the shopping list, purchase the foods, and start decorating the party room. One day before: make the ice cream topping (without adding the fruit) the salads, and the carrot glaze. Finish decorating the party room and set the table. The day of the party: cut the vegetables; marinate the proteins; chop fruit for the dessert to add to the warm sauce when you are ready to serve it; make a centerpiece with the top of the pineapple and some flowers in an arrangement and put out little bowls of dried, sugared pineapple, banana chips, Terra Potpourri potato chips and Mauna Loa macadamia nuts. Get ready to have some fun! Greet your guests with a shell necklace and ask them if they would like a Tropical Pineapple Smoothie. Gluten-Free Tropical Pineapple Smoothie Ingredients: 2 cups fresh pineapple 1 cup fresh pineapple juice 2 cups ice Directions: Place contents in a blender and blend until smooth. Serve with a pineapple garnish and a straw. Escort visitors to the party location and have them string leis and drink smoothies while waiting for the other guests to arrive. When all of the guests come, divide them into three groups and assign them to one of three activity stations: Hula Hoop instruction; Limbo Competition; or Tee shirt decorating. After 15 minutes, rotate guests to the next activity station. Before the last rotation, guests can take part in skewering their own kebobs at a separate station (depending on how old they are, and with adult supervision). Consider asking guests to mark their kebob with something distinctive (a unique skewer, or two veggies in a row) so they’ll be able to find theirs when cooked. While the kebobs are cooking, guests can participate in the last activity in their rotation. The table can be set with the centerpiece and a party favor menu with the recipes. Dining music can include ukulele and Don Ho selections. Salads, latkes and greens garnish can be placed on plates and served to each guest. The kebobs can be served on a platter in the center of the table. Heat the ice cream topping and add the fruit and make sundaes to serve for dessert and serve, or set up a sundae station and let guests build their own. Whew! This has been a summer filled with cooking, planning, entertaining and meeting new gluten-free friends. What could be more fun?

Celiac.com 01/19/2019 - Want to blow some minds, turn some heads, and please some hungry eaters? These pulled pork quesadillas are just the thing to rock your Super Bowl Party or your next big potluck. They are guaranteed to disappear and have people asking for the recipe. Ingredients: 1 package Kirkland Signature Pulled Pork (or other plain, gluten-free pulled pork--32 ounces) 2 dozen gluten-free corn tortillas, fried crisp 1 medium head of green cabbage, finely shredded 1 large carrot, peeled and shredded 1 cup cilantro, minced 1 cup cooking oil Miracle Whip, Kewpie, or a gluten-free version* Apple Cider vinegar Sugar, to taste Salt, to taste Black pepper, to taste 4 large, ripe avocados 1 tablespoon fresh lemon juice 3 cups gluten-free Pico de Gallo, or other fresh salsa Gluten-free hot sauce, as desired Directions: First, you’re going to blend the shredded cabbage and carrot, sugar, Miracle Whip (or other), cider vinegar, salt and pepper to make good old fashioned coleslaw. If you already have a favorite coleslaw recipe, you can make that. Here's a simple coleslaw recipe, just in case. Make slaw ahead of time, and set aside. Drain off any excess moisture from the coleslaw before serving. The next thing you’ll do is make guacamole from the avocados. Here’s a recipe for great guacamole, although, I'd omit the cilantro for this dish. Alternatively, you can put the peeled and pitted avocados in a bowl, mash them up, and stir in a bit of pico de Gallo, lemon juice and salt. Fresh tortillas work best for this dish, but you can use pre-made in a pinch. If making fresh tortilla crisps, begin by heating cooking oil in deep pan. Cook one tortilla at a time, turning as needed. When tortillas are crisp and golden brown, remove to paper towel on a plate. Cook remaining tortillas. Heat pulled pork in small batches, as needed. When tortillas are all cooked and pulled pork is heated, it’s time to make tostadas. To make tostadas, place one crisp tortilla shell on a plate, and top with guacamole, then coleslaw. Add cilantro, pulled pork, salsa and hot sauce as desired. Enjoy! *Miracle Whip is not labeled gluten-free, but it contains no gluten ingredients, and is well tolerated by many folks with celiac disease. If you prefer, you can make your own using gluten-free mayonnaise, cider vinegar, sugar, mustard, and dried garlic powder. Start with the mayo, then add sugar and other ingredients one by one, until you reach your desired taste.