Or Spring-break, intersession, soccer camp, 4-H, Winter camp, whatever it is your kids do, most can’t cater to gluten-free. We are going to Cub-Ex this week. I have to pack food for us and one other boy. But gluten-free is sooo easy! They just don’t realize that if you don’t eat junk, its gluten-free. If they would just exclude sauces, gravy’s and pre-made seasonings then the food would be healthier and gluten-free, and probably safer for a bunch of other allergies, like dairy. For example, mashed potatoes and gravy. Ask for that in gluten-free and most people have not clue that gravy is thickened with wheat and they’ll tell you its gluten-free and you’ll have issues. So, why not just serve the gravy on the side? Then you can offer alternatives like butter or margarine, this way it also caters to low-salt and low-cholesterol diets too. It also offers a vegan alternative, who! You just created 4 special diets by offering gravy on the side! Chicken alfredo? The sauce is thickened with wheat, its also gross and chalky, and you don’t even want to know what the ingredients are! Make it from scratch and its simple, coconut, butter, and cheese. In a can, it contains all kinds of allergens. But serve the sauce on the side. Now you have diary-free chicken. Again, you now cater to dairy-free, low-salt, low-cholesterol, gluten-free (if you also serve the pasta on the side).
Here’s another brilliant idea, serve rice whenever you serve pasta, a gluten-free alternative! Serving spaghetti for dinner? Sorry, you have to check the labels on this one, some do have wheat in them. Or, just skip the meat flavored & sausage flavored, and generally your OK. If you do that, you know have a vegetarian option too. Instead, serve meat on the side, if you want to put meat in it, that part gets expensive. If you don’t want to do all that, just go with Ragu, they don’t thicken with meat, sorry, its more expensive than the canned crap, but it tastes much better, BONUS!!
Don’t fry foods with breading or floured. Believe it or not, food cooks just as well without being floured or breaded, WOW! I deep fry chicken all the time,naked, think naked hot wings. Baking them is different, they need something, like mayonnaise or butter, coconut oil works best, or they come out dry.
Bake in oil not sauce. Or just use a baking bag, there are BPA, but your only serving for such a short time, the exposure is minimal. This is going to depend on other allergies, you just need a separate pan for your gluten-frees. Coconut oil really works best on this, but, if you have a nut allergy, things get crazy. Butter is the next best alternative. Mayonnaise works extremely well in this arena too and can go on any meat, its generally made with eggs & olive oil, so shouldn’t affect allergies either. Of course, you could just keep it simple & use olive oil.
So, quick summary of super simple gluten-free for serving the masses.
- serve sauces & gravys on the side
- serve pasta on the side, offer rice as another option
- don’t use seasoning blends (better yet, don’t use any seasoning & put salt & pepper on the table)
- Don’t use meat flavored or sausage flavored tomato sauce (AKA spaghetti sauce)
- Nothing breaded or floured. Fry food naked, it works just as well.
- Bake with olive oil or a baking bag instead of sauces to keep it simple.
Thats it, easy peasy gluten-free.