-
Emme
Oct 10, 2007 06:00 PM
I use spaghetti squash or spirulina sliced zucchini for pasta, or kelp noodles or shiratakis.
I love ratatouille w/ roasted chicken on the side, but be careful, my stomach gets irritated by some commercially pre-roasted chicken.
Hummus and babaghanoush
Blackened fish and roasted veggies
Miso Soup with wild greens, mushrooms, garlic, and drizzled egg whites dropped in
Crustless quiche or frittata
Lasagna subbing eggplant and zucchini slices for pasta noodles
Cabbage and meatballs (turkey)
Chicken Divan (no bread crumb topping)
Stuffed Baked Potato or Yams/Sweet Potatoes
Sashimi (w/ Bragg's Amino Acids)
Soy Grits
If breakfast for dinner is in store...
Oatmeal pancakes or oatmeal brulee.. lately a no-no for me
Egg white crepes filled w/ cottage cheese sweetened and cinnamon and vanilla mixed in
-
I have Celiac and I promise the possibilities are endless. What do you like to cook? Vegetarian or meat based?
Basic rules of thumb:
If you are cooking for someone, ask, read ingredient lists to them. Different folks do different things (e.g. some avoid oats some don't)
Avoid processed foods and mixes when possible
Avoid soy sauce (there is wheat free soy sauce, but read labels carefully)
Avoid all wheat, barley (beer too), rye and related flours
Be careful of boullion and premade stocks
Watch cross-contamination. Don't fry in the same oil. Wash surfaces. If you think that you might have traces of flour in say your sugar, open a new bag.My favorites: grilled polenta with a ratatouille type sauce, serve with meat if desired. Mexican of all sorts, grilled flank steak marinated in lime with veggies - lots of veggies, and really good tortillas. Lemon and olive braised chicken (lots of recipes online), served with millet if you like it, or roasted potatoes. Chili with cornbread (cornbread is easy to make gluten free).
-
I have a friend with celiac and I just stick with homemade and it's usually safe. Obviously, you can't have anything with wheat in it but the less obvious foods are things like soy sauce and some mustards and prepared dressings which can have gluten added in the form of thickeners and stabilizers (in other words, the label won't necessarily say gluten but it's still in there). So, a homemade mayo is fine, but the processed stuff may or may not be - Hellman's (aka Best) specifies that it is gluten-free. Even things like baking powder can contain gluten.
I generally stick to simple things like a roast pork loin with onions and figs served with a potato gratin (I like to combine sweet and white potatoes) and a really great green salad with homemade vinaigrette. A great fall dessert would be poached pears.
If you serve any bread to the non-celiacs in the group, make sure there is no cross-contamination into foods the celiac will eat. People have varying tolerances.
