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....who really does not like fruit other than apples and vegetables other than corn, peas, and potatoes.
Any suggestions for what to feed this man?? He and his wife will be bringing some food with them but I want to help him out and be a happy hostess.
They will be here for Thanksgiving dinner and a few days afterwards.....
Thanks for input/recipes/ideas. I have a few ideas which really means exactly 3 :p:p
I have a few gluten-free friends, some of whom are also vegan! I have found lots of great recipe ideas on this website: http://www.celiac.com/categories/Glu...dFree-Recipes/
I hope this helps and you find all the ideas you need! :)
It's really easy with a holiday meal when you're making everything from scratch anyhow! Desserts are hardest, but you could do a crustless pumpkin custard, or an apple crisp thickened with tapioca and a corn and/or rice streusel.
I would think that you could do any press-in tart crust with rice or corn flour. It's only when you break out the rolling pin or the yeast, that you really miss wheat flour.
Didn't Martha Rose Shulman just do some quinoa fruit crisps in her column in the NYT? I honestly am not a huge fan of quinoa, but I've never had it in anything resembling a fruit crisp - it's actually the sweetness that I don't much care for in savory dishes, so it might make a terrific dessert.
If you're having turkey, make your stuffing with Southern cornbread, rice, or chestnuts. (Chestnuts are my favorite, but they are a PITA to shell.)
Then with your turkey soup, if you usually make it with noodles, use rice instead.
I would ask them for a list of what they do eat, and some of their own recipes.
I would also ask if he is Celiac or Gluten Free.
My mom is celiac - any gluten and she is very very ill. You'd be amazed what has gluten in it. The biggest issue I had for Thanksgiving last year was gravy, rare to find any packaged anything without gluten in it - they use flour to keep machinery working smoothly in many places that process foods - for my mom that trace gluten used long long ago in the packaging process is enough. For example she can't have steel cut oats, because of flour used in other parts of the process. Even the good companies like Mcwhatever don't work because they farm out packaging and the packagers often use flour elsewhere in their plants.
I'm gluten free just 'cause it make me feel better, and I don't worry about things like that. So, it's 2 different things.
if he likes pumpkin pie this recipe is super easy to make and really yummy
http://glutenfreeeasily.com/crustles...e-pumpkin-pie/
and if he does not or cannot eat eggs this recipe is equally easy but the ingredients are less easy to find
http://glutenfreegoddess.blogspot.co...worthy-of.html
Thanks - he is coming next week and these ideas will help a great deal :cool:
I would ask them to cook ;) :rolleyes: :DQuote:
Originally Posted by Irulan
I could happily eat just corn, peas and potatoes and call it a meal. I'm not gluten-free, just weird. ;) Just add butter, mmmmm.
I actually found Bob's Red Mill Gluten Free Flour as I have a friend who has allergies and I was "going" to attempt a cookie or bread with this flour. I just never got around to it and ended up buying some GF crackers and called it a day.
http://www.bobsredmill.com/gf-all_pu...ing-flour.html
Contains garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour.
Recipe for cookies and Banana Bread using this GF flour on the site.
a lot of gluten free people really do not like sweets made with the bobs red mill flour. the garbanzo bean flour in it is just to strong tasting. i have never tried it for anything but thought i would mention. there are lots of gluten free flour mixes available now though and many of them work well for sweets.
I've always found that bean flours have a distinct bean flavor. Now, I never met a chickpea preparation I didn't like, and favas are close behind. But if someone doesn't like beans, they won't like bean flour crackers.
I know there are people who are really into food analogues - whether they're wheat analogues for people who can't tolerate wheat, or meat/dairy analogues for vegetarians. But I see all that as part of our processed-food, fast-food culture. If you just fix real food, everyone's happy. If you don't fix any bread, then no one has to worry about whether fake bread tastes like real bread.
I just made a flourless chocolate torte - chocolate, butter, and eggs. That's it - and it's divinely sinful. A raspberry sauce and whipped cream make it even better.
Oh - here it is! http://www.101cookbooks.com/archives/000287.html
mmmmmmmmmmmmmmmmmmmmmm