Gluten -free waiting navigation: tips and recipes for a safe and delicious meal

The reception can come with many different emotions for each of us. Often, as we plan and prepare to invite people to our homes, it can be stressful. We are loaded with the preparation, buying, cooking and cleaning – all before someone even occupies the door bell. If you are something like me, these steps only happen a few hours before your company arrives.

Amidst chaos, we wonder if everything will be done in time – as if the kitchen is holding its breath. Of course, everything is done, and we finish cleaning only in time for our first guest to enter.

Although we may have had a stressful afternoon, as people begin to reach and start dinners, we remember why we enjoy the reception. Whether it is the feeling of a full home, the appearance of our favorite people all in one place, or the sounds of laughter that last in the evening, there is a deep sense of pleasure associated with inviting people to our homes and communicating over a meal.

As we gather with friends, family and loved ones, we want to be as comprehensive as possible, ensuring that every guest feels calm by eating at our table. And this often means considering dietary needs-including the possibility that one can follow a gluten-free diet.

In our desire to take good care of our guests, we want to prepare a safe meal for everyone to enjoy. But if we often don’t cook for someone who is gluten -free or thinks a lot about gluten in our kitchens, it can be challenging to know how to create a safe and enjoyable meal. The good news is that you don’t have to be an expert. In a small direction, a thoughtful host can create a safe and welcoming environment for everyone on the table.

Prepare a safe and delicious gluten -free meal for friends and family with these useful tips and tricks. #Saslife #pa gluten Click to tweet

If your family is not gluten -free, then you probably don’t consider gluten every day, but understand what it is and why people can avoid it can help you wait with confidence.

Gluten is a protein that naturally occurs in specific grains, including wheat, barley and rye. Helps create elasticity and structure in mature products such as bread. You are probably familiar with its presence in foods like pizza, pasta and mature products, but you may be surprised to know that it also appears on things like soups and sauces.

Gluten does not cause issues for many people, but consumption can lead to undesirable consequences for some. People with gluten intolerance or sensitivity can undergo symptoms associated with inflammation and discomfort. Whereas those with celiac disease, an autoimmune condition, suffer small intestine damage, which affect the absorption of nutrients, which can lead to other health issues.

It may be overwhelming to consider preparation of gluten -containing foods along with gluten -free options. On the contrary, you can find less stressful to choose naturally gluten -free foods to provide a safe eating experience. Some excellent options include:

• Grilled meat and vegetables, dried or roasted
• Grain and starch options like rice, quinoa and potatoes
• Egg -based recipes like frittatas
• Beginners like fruit and vegetable platters or cheese and meat boards
• Esserspels like flour -free cake, almonds or rice baked with flour -based or sorbets

These options can significantly reduce the possible complexity of finding substitutes and can still offer great variety to all your guests.

Although a naturally gluten -free meal may be attractive, you may want to include a substitute for a gluten food like pasta or change a sauce to ensure that your dish is just as strong and spicy without putting your guests at risk. As you make purchases, look for items labeled “Certified Gluten without Certified” to reduce the risk of potential hidden gluten ingredients.

If you cannot find a certified item, you can read the label to determine if the food is safe. Avoid articles with common ingredients containing gluten such as wheat, rye, barley, malt and the tip of the brewer, or products labeled with a warning that they were packaged in a structure with these ingredients.

It can be great to buy gluten free for the first time, so here are some reliable gluten -free brands. Learning to master the reading of labels and identify ingredients can be difficult, but with practice, it becomes easier. In the meantime, it may be useful to consult your gluten -free guests about their brands to ensure that you are choosing products they trust and feel at eating.

You can ask yourself, how can I make sure my guests should be 100% gluten -free to feel safe by eating on my table? We should consider not only what we cook, but also how we prepare it. Sometimes, even small gluten particles in a tool or cooking surface can cause a reaction. Although this is not the case for everyone, it is always a good idea to ask your guests if indirect pollution can cause a reaction. Fortunately, if cross pollution is a worrying area for your guests, with some simple precautions, you will be good on your way to serve a safe, gluten -free meal.

Cross pollution occurs when gluten -containing food comes in contact with gluten -free food. When we intend to serve a gluten -free meal, we want to prevent it from happening. Here are some simple tips to help you avoid perfectly cross pollution:

• Determine separate areas for preparation of gluten -free food and preparation of gluten -containing food.
• If you are preparing food that contains gluten for your other guests, use special cutting boards, cooking and gluten -free food tools.
• Disinfect all kitchen surfaces and cooking with soap and water before cooking.
• Make gluten -free items before cooking and preparing gluten -containing foods.
• Consider labeling your cooking tools to distinguish gluten -free dishes from those that contain gluten easily.

Now that you have successfully prepared a gluten -free meal for your guests, you are a step closer to a safe and enjoyable evening. But you haven’t finished enough yet. Your gluten -free guest service is as important as preparing for them. We want to avoid any cross contact between gluten -containing foods and gluten -free foods during the service process. Fortunately, cross contact can be avoided by following some simple steps.

• Determine special service tools for gluten -containing dishes and gluten -free dishes.
• As an additional precaution, you can create special service areas for gluten and gluten -free vessels.
• Allow your gluten -free guests to serve first.
• To avoid confusion, clearly label the gluten -free dishes.
• Secure all the creams and sauces on the side.

These simple steps will tell your friends that their dietary needs and comfort are a key advantage for you and your family.

While these suggestions can help create a safe and welcoming environment for guests without gluten, as host, communicating with your guests is always a good idea. A simple conversation with your guests before the holiday about their specific needs can help remove any worries about the meal. When we take the time to clarify, ask questions and verify ingredients, preferences and preparation techniques, we can honor our guests by taking care of their needs. Your efforts and communication will certainly be appreciated by your gluten -free guests and help create a memorable eating experience for all.

Does 4 services
Recipe by: the taste of the house
Prescription

ingredient
1 lb Turkey on land
1 medium, chopped onion
1 shallow, finely chopped
3 garlic cloves, minced
¼ cup tomato paste
1 medium sweet, peeled and cube potato
1 cup chicken soup
2 tablespoons of smoked paprika
½ tablespoon of salt
¼ tablespoon of pepper
3 cups of kale, chopped
Crushed red pepper accounts
1 mature baked avocado, peeled and cut

Direction

1. In a large pan, cook turkey, onions, scarves and garlic over medium heat until the rooster is no longer pink and the vegetables are soft, about 8-10 minutes, breaking Turkey in crumbs.
2. Drain when you are finished and add the meat mixture back to the pan.
3. Add tomato paste, cook and mix for 1 minute longer.
4. Add sweet potatoes, soup, smoked paprika, salt and pepper. Bring to a boil; Lower the heat. Simmer, covered, until the sweet potato is soft, about 10 minutes, stirring occasionally.
5. Add the kale flakes and red pepper; Cook and mix until the kale is hidden, about 2 minutes longer.
6. Serve with avocado.

Sarah Frost, dietary practitioners

Sarah holds a BS in the nutrition applied by the NC State University and an MPH in food and dietary by UNC-Chapel Hill. Before her internship in SAS, she was a search assistant at UNC-Chapel Hill, interned at St. Medical Center. Francis in Richmond and worked as a coordinator of community health education programs in Shuttle Interfi food.