MrsJewelsRae Posted December 6, 2011 Share Posted December 6, 2011 We're having the preacher here tomorrow night nd he is gluten free. I'm planning on doing either a pork roast or chicken breasts seasoned with plain herbs like garlic, s&p,etc. Mashed potatoes with butter and cream cheese, and cauliflower with cheese sauce- going to use corn starch to thicken the sauce. Does this all sound ok? He doesn't eat much dessert so I'm not even going to attempt it...maybe I'll look up a gluten free apple crisp if I get the chance. Thanks! Quote Link to comment Share on other sites More sharing options...
ezrabean2005 Posted December 6, 2011 Share Posted December 6, 2011 Sounds really good (we are GF here). Double points awarded for thickening with corn starch instead of flour. For dessert, we will have a really nice vanilla ice cream (check the ingredients, but if it doesn't have things added like cookies it is usually GF).:hurray: Quote Link to comment Share on other sites More sharing options...
Ellie Posted December 6, 2011 Share Posted December 6, 2011 Looks good to me, too. :) Lots of desserts are gluten free. :-) Quote Link to comment Share on other sites More sharing options...
Grover Posted December 6, 2011 Share Posted December 6, 2011 just check your corn starch - it's not all GF, likewise your garlic, etc if you're using packaged stuff. It sounds great otherwise! Quote Link to comment Share on other sites More sharing options...
spaceman Posted December 6, 2011 Share Posted December 6, 2011 Sounds great! You probably already know this, but just in case: if he has Celiac's or an allergy, be deligent about cross-contamination, especially with the butter. Foods like butter are notorious for being used with a knife to spread on bread and then reloading butter onto the same knife (putting wheat into your butter). Using a new stick or tub of butter can make a difference for those who are really sensitive. I commend you for making a meal that he can eat! Quote Link to comment Share on other sites More sharing options...
Soror Posted December 6, 2011 Share Posted December 6, 2011 Heads up someone glutened me from their garlic- use fresh! There are good brands but to be on the safe side use fresh. Check your meat to make sure nothing is added if buying from the store. I agree about cross-contamination. Don't use porous pans and such for preparation. Olive oil is safer than butter or use a fresh stick. In order to do a gluten free apple crisp you would need gluten free oats, regular ones are not safe , fwiw. Quote Link to comment Share on other sites More sharing options...
QuirkyKapers Posted December 6, 2011 Share Posted December 6, 2011 Sounds great! I am not sure, but I know not all meats are gf. Quote Link to comment Share on other sites More sharing options...
MrsJewelsRae Posted December 7, 2011 Author Share Posted December 7, 2011 Thanks so much! We are really careful about cross contamination here as my ds is anaphylactic to peanuts, eggs, milk and soy, so we're used to working around things and such. Fwiw, he is not celiac, he is doing it for health reasons, but I'm still going to be super careful as I know once you're used to being free of something in your diet it can really affect you strongly I'd you reintroduce it unknowingly. How can I know if my corn starch is gluten free? I'll have to look up the brand when I get home... Quote Link to comment Share on other sites More sharing options...
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