I'm making some French Canadian pork creton (think lumpy pate) but my wife's gluten-free diet nixes the normal cracker or toasted pita that I spread it on. Any ideas? Don't say celery. Thanks.
That's what I'm talkin' about. Thanks!
Let us know which one you go with and how it works with the creton, yeah?
I'll have a post-Super Bowl report. Leaning toward the boiled egg whites and thick potato chips.
Blue corn tortilla chips, pan-seared polenta, rice crackers, flax crackers, hollowed-out cherry tomatoes, hard-boiled egg white halves, endive spears, vegetable chips, good thick-cut potato chips, gluten-free blini such as http://glutenfreeday.com/?p=481
It's not too hard to find gluten free (usually rice based) crackers. And many grocery store now have gluten free bread in the freezer section (usually best toasted).You could make little polenta rounds.
Roasted veggie chips (beets?), raw radishes, interesting lettuce, endives...
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