Gluten-free munchie needed
Deviled eggs are usually GF.
Savory, or sweet. How much effort do you want to put in? Finger foods only?
An easy thing is a veggie dip. Right now I am a bit on a tahini kick, but I love either a eggplant or grilled zucchini dip. Grill slices, then chop up, mix with greek yogurt, tahini, lemon juice, a bit of pomogranate molasses if you have it on hand, salt, etc. Add roasted red peppers if you would like or good olives.
For finger food vehicles besides chips, you can use mushroom caps, sliced potatoes and sweet potatoes, masa boats, polenta, rice crackers...
Two ideas, one sweet, one savory:
1. mix together one-to-one marshmellow creme and cream cheese and use as a dip for strawberries
2. log of goat cheese with fig preserves on top served with rice crackers (my favorite GF cracker is 'mary's gone original' which you can find at most whole foods)
Quinoa Stuffed Mushrooms
Polenta Bites... Make a batch, spread in a pan, allow to cool and harden, cut into rounds and top w/ sundried tomato puree and a little cheese... broil
Jamaican Jerk Chicken Skewers
Roasted Root Veggie Slices... seasoned and baked in strips... sweet potatoes, potatoes, turnips, parsnips, butternut squash, carrots, etc.
Veggie Frittata slice into individual wedges
--big fan of wild mushrooms, caramelized onions, parsley, jarlsberg and ricotta
Turkey or Beef/Pork Meatballs using brown rice as the binder
Arancini (if you want to go to the trouble!)
Bring a batch of ratatouille
Quinoa Pilaf http://www.recipezaar.com/228500
I have a friend who can't eat gluten, but who loves to bake cookies. I found this recipe in a magazine a few years ago and shared it with him. People are surprised when they taste them that there's no flour in them.
Flourless Quick Peanut Butter Cookies
1 c. peanut butter
1 c. packed brown sugar
1 large egg, slightly beaten
1 tsp. baking soda
1 c. (6 oz.) chocolate chips
In medium-size bowl, beat together peanut butter, brown sugar, egg and baking soda until smooth and well-blended. Stir in chips until evenly distributed.
Drop by slightly rounded teaspoonfuls about 2” apart onto ungreased baking sheets. Bake at 350° until puffed and golden but slightly soft to the touch, about 10 minutes. Cool on baking sheet for about 5 minutes; transfer to wire rack and cool completely.
Oh yeah - I've made those and they're really really good.
Anyway I've decided to bring two things. Polenta squares topped with pesto or tapenade and goat cheese or something. And I made chocolate drizzled rice krispie squares because that other dratted thread about rice krispie squares made me want some.
Eep. I didn't know that. I made them - they were eaten. Most, mind you, by people without any gluten issues. Some, of course, by the gluten intolerants. The hostess - who was the main focus of my gluten avoidance - didn't seem to think there was a problem with rice krispie squares. I know she would have mentioned it otherwise. I did read the ingredients on the box of cereal but wouldn't have picked up on malt flavouring as a problem. Thanks for that info.
nyleve, you might want to alert your friend to the malt flavoring issue if she's unaware. it's something she should look out for.
kellogg's rice krispies - the first brand everyone thinks of and usually buys - contains malt flavoring which is a no-no for us gluten intolerants. fortunately there are some gluten-free rice crisp cereals on the market, and even if i wasn't gluten intolerant i'd still buy them because unlike kellogg's, they also don't contain HFCS!