A World Without Wheat.....Making Soup to Dessert, Easily GF

Cooking for a gluten free (GF) friend, family member or for an event needing a GF dish can seem daunting.  But, remember that many things you already have in your cooking repertoire are GF naturally.  Like all things potato, rice or corn, particularly if you make the dish from scratch.  The trouble comes when you buy redi-made sauces or flavor mixes.  They tend to have flour in there.  I suggest you check all labels for the phrase “gluten free” or just GF.  Then you know it is safe.  I just made some scalloped potatoes, I subbed in sweet rice flour for the all purpose flour in my recipe and they were delicious and undetectably GF!  I could have served them at a church supper and no one would guess that they were GF. Sweet rice is great in gravies and sauces too.  Or try cornstarch which is a safe choice to use in gravy.

You can ask your GF guest to bring a dessert but why when there are gf cake and cookie mixes out there that are so easy to stir up and bake into a tasty treat?  Some easy and naturally GF dessert choices are fruits, puddings and ice cream.  Just avoid ice cream with cookie, cake, or pretzel elements.  And if the fruit has a topping it can’t have flour in it.  I am referring to crisps and cobblers here.   Many people love flourless chocolate cake, naturally GF.  I posted recipes for several desserts including pavlova which is surprisingly easy and very tasty. I have a post for a fantastic GF brownie that will please the most persnickety chocolate lover of your acquaintance.  And there are many GF cake mixes out there you can quickly bake up for a supper with next to no planning.

Don’t stress yourself too much.  Just chose something gluten free to make.  Then be sure the cooking pans and utensils are well washed.  Baking pans in particular must be free of crumbs or particles from your last regular baking experience with that pan.  I suggest you don’t use your wooden bread board as they are very hard to clean off of wheat flour.  Use a plastic one that can be washed up completely. 

To make a soup or pasta dish GF just make sure you use GF pasta, avoid all purpose flour or any other wheat, rye or barley based flours or pasta and you will have a safe dish to serve anyone.  Most bean soups are naturally GF, like white bean and ham, split pea soup, and multi bean soup.  Do be cautious on 15 bean mixes as they often contain barley; check the label.  I know some chicken broths contain gluten but so far none have made me sick, read the label to be sure it is safe.  If you are making soups for a crowd like the upcoming Lenten soup suppers, do make a GF soup option and put up a little label at all GF choices to clue in the diners at your supper. I am always so grateful for that kindness and effort to provide safe food for me.

Relax and enjoy your success at making something safe for that GF friend(s).  It really isn’t that difficult if you follow my advice; see some past posts as well for more detailed directions.  Don’t get all worried over it, just make it simple and shoot for either naturally GF items or use GF mixes that are now readily available. 

Serving GF food can be easy peasy if you plan ahead a bit and ask questions to clarify.  Please feel free to ask me any of your questions in the comment section below. I will be happy to assist you or direct you to a sound source for GF answers.  And do let me know of your GF success stories, I really enjoy hearing about them!  They can be inspiring for those thinking of going GF or just starting out, I know two families who are in this process and to know you are not alone is really comforting.  

Now you can have confidence that you can make GF foods for your family or friends with celiac.  Just go make something that is also tasty!