Gluten Free Hospitality

It's time for Thanksgiving, Christmas and Hanukkah and time for entertaining. Not that we don't entertain other times of the year, this is just when it is concentrated. There are also office parties as well and potlucks. It occurred to me that having someone like me come over must be very daunting to say the least. How does one entertain a person who cannot indulge in the usual flour and dairy laden foods? So many of these foods are easy to make because pre-made ingredients can be easily utilized.

Fortunately for our Jewish friends many foods that are consumed during their celebrations are allergy friendly. Since it is important that meat and dairy remain separated, there are many wonderful, dairy and gluten free options that are kosher as well. My friend, Bonnee tells me that Jewish people are not necessarily gluten free, but there happen to be many GF options in local Jewish stores. She was unsure why this is, but it is very helpful when entertaining those who follow Jewish dietary laws as well as those of us who are seeking gluten and dairy free options.

Tips for entertaining dietary challenged folks:

1. Ask them to bring a dish that they can eat and share if it is a potluck. Or have them come over early and ask if they can help you cook. This will give them an opportunity to teach you and feel included. This also excludes other guests from knowing about their limitations.

2. Ask your friend how you can adapt the main dish and a side dish to be allergy friendly depending on what their specific needs.

3. Look up the recipes you want to make online and try your hand at gluten and/or dairy free foods.

4. Purchase pre-made items. Tinkyada makes great (kosher) pasta, Whole Foods has pie crusts and mixes that are under their brand name, Bob's Red Mill as well as Betty Crocker have dessert mixes that are gluten free. Egg replacer can be found in most health food stores or you can use the following substitutions.

5. Flour in gravies, soups, stews, breaded dishes can be substituted using cornstarch. Chickpea flour makes for great breading. Use 1 Tbsp. of cornstarch for every 2 Tbsp. flour.

6. Make your own salad dressing, it is easy and healthier as you will avoid unnecessary additives. Mix 2-3 parts oil to 1 part acid such as lemon juice or vinegar. You will get good a emulsion if you combine all your dressing ingredients in a blender and while it is running slowly add your oil. This will decrease separation of the oil from the rest of the dressing.

7. Think homemade all the way when entertaining your special friends and there will be less chance for reactions. Cross contamination can be a concern. Don't use a knife or cutting board that was in contact with gluten laden bread without washing it thoroughly. Change your dish water after those utensils have been cleaned.

8. Fresh foods such as meats (no added seasonings), vegetables and fruit are always healthy and allowable. Side dishes like mashed white/sweet potatoes, rice, risotto (homemade, no pre-made seasonings), rice noodles or polenta can be great starchy side dishes as well as all the lovely squashes that are seasonably available now. There is also a brown rice couscous produced by Lundberg farms that I haven't tried, but looks delicious and is a great idea.

9. Condiments can contain gluten and dairy so read the label. If unsure ask your friend if it is allowable or don't use in the entire meal and leave out for others to use as they would like.

10. Vegan online recipes are a good way to avoid common allergens such as gluten, dairy but watch out for soy. Many vegan recipes use soy but there are so many wonderful, creative food bloggers out there you are guaranteed to find a delicious, healthy and easy recipe that may have your friend not wanting to go home! Raw foodists also have great substitutions and creative takes on food dishes.

Photo from http://www.ourspringfieldfarm.com/photos.html.

Gluten and Dairy Free Lunchbox, Part 2

What's For Lunch???? Continued...

The picture above is my husband's lunchbox and a sample lunch idea. The sandwich to the left is my lunch yesterday. It is a raw bread with avocado and tomato slices and sliced white onions seasoned with sea salt and fresh ground pepper. The recipe is below as well.



We use a stainless steel thermos that we fill with hot water for 5 minutes, drain and then fill with warmed soup, stew or chili. This keeps the food warm for lunch without using the microwave which saves time and precious nutrients that might otherwise be destroyed by the microwave.


The thermos is filled with Lolita's Spicy Black Bean Soup with a tossed salad. The recipes will be found below.


Notes: Try to avoid lunch meats with nitrites, it is a known carcinogen. Boar's Head does have nitrites but is gluten free.


Other ideas for sandwiches, use fillings you enjoy.

• Cabbage, collard green or lettuce leaves, fill with lunch meat, egg, tuna or chicken salad.
  
• Omelets, beat 2-3 eggs with 1 Tbsp. water and pour into oiled non-stick skillet over medium heat, do not fold, flip and cook on both sides. Make in advance if you like and use parchment or wax paper to keep omelets separate until ready to use.
  
• GF Indian Lentil wraps is a great recipe at Living Without, a GF magazine that deals with other food intolerances as well. Here's another GF wrap recipe found on that site as well.
  
• Brown rice wraps, can be found in health food stores usually in the freezer section. They do need to be warmed prior to using in a microwave for 15 seconds or over steam if you can get it. Do not put mustard, avocado or mayo on to these wraps and expect to eat it quickly because they get soft fast, within 5-10 minutes. Better to take the ingredients and prepare prior to eating. I like to spread avocado on mine, sprinkle on seasoned sea salt, pepper and add romaine lettuce, lunch meat and red onions. I roll it up and eat it quickly.
  

Full Meal Salads:

• Salad nicoise, lettuce (romaine), tuna, olives, steamed/boiled small red potatoes
  
• Chef salad, choice of lunch meat, veggies, fruits, onions, or olives.
  
• Caesar salad, feel free to add olives, protein, and more veggies.

Other Ideas:

• Faux lunchables, cut up turkey, ham, or chicken, GF crackers, condiments such as Dijon mustard, pickles, grapes/dried fruits, and/or olives.
  
• Cut up veggies, fruits, GF crackers, homemade bean dip, hummus or refried (without hydrogenated oils) beans
  
• Apple with nut butter, cut an apple in half, remove core and fill with nut butter. If your child's school is nut restricted you can use sunbutter. This is also a great breakfast or snack idea!
  
• Coconut yogurt parfait, you can make your own yogurt or purchase So Delicious Dairy Free Yogurt and add fruits that you like.
  
• Raw parfait--this is a recipe from my GFCF menu planner, enjoy! Serve with your favorite fruits. Layer with pudding and fruits alternating layers.
  

Fruit Parfait--this will serve six.

• 4 ripe, refrigerated avocados
• 3/4 c. nut milk
• 2 Tbsp. fresh orange juice
• 1 Tbsp. vanilla extract
• pinch sea salt
• 2 Tbsp. Agave nectar
• 4 c. of berries or cut up fruit such as peaches, apples, pears, bananas, grapes or some combination

In a food processor, place avocados and orange juice, process until smooth. Add salt, vanilla and Agave nectar, continue to process, slowly add nut milk until it has a pudding consistency. Divide among 6 bowls or cups, alternating the avocado pudding with fruit. Serve.




Lolita's Spicy Black Bean Soup
Serves 6

This recipe was inspired by my naturopath, Jodi Winter who also is an avid raw foodist. This is not a raw recipe but it is high fiber, quick and delicious! She suggested a can of black beans and diced tomatoes pureed and warmed. So here is my spin on her great idea!

• 2 cans of black beans drained and rinsed
• 2 cans of lentils, undrained
• 2 cans of Rotel or diced tomatoes with juice (can use one can hot and one mild for spicier soup)
• 1 Tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander

Puree black beans and tomatoes. Add seasonings, lentils and warm. Place in thermos for lunch.



Tossed salad
Serves 1

• 5-6 lettuce leaves of choice, I used red leaf, chopped or torn into bite size pieces
• 1/3 of cucumber cut into sticks
• 1 tomato chopped

Toss all and serve with dressing of choice.



Raw Open Face Sandwich
Serves 1

Matt Amsden's Onion Bread from Rawvolution, I used my oven for this recipe. I greased a large, foil lined cookie sheet and spread the batter thick about 1/4 inch. The lowest temperature the oven went to was 170F, I leave the door open a crack to hopefully reduce the temperature to that of the dehydrator's low temperatures. I left it in overnight and in the am flipped the bread, remove the foil and put it in for another 12 hours. If you leave it in for more than 24hours it will be more dry and cracker like. I enjoy the chewy consistency of bread. Your oven may turn off on its own after 8-12 hours. You may need to turn off the oven and turn it on again.


I took a piece of this bread, laid slices from half an avocado, thin onion slices and 4 thin tomato slices on top. Seasoned with sea salt and fresh ground pepper.