Entertaining the gluten-free guest

GOLDEN VALLEY, Minn. -- Kowalski's Market visited the KARE Kitchen to share strategies for hosting parties for guests with food sensitivities.

Company is coming. And, they may be bringing some special diet requests with them. More than likely, watching out for gluten is one of them. That can make any hosting house a little anxious. No worries, says Susan Moores, Kowalski's Markets Nutritionist. A few simple strategies mean stress-less, delicious entertaining.

1) ASK - Check with your guest. Some people are very sensitive to gluten, while others have more wiggle room. Talk with your guest(s) about the menu; get feedback and suggestions. They know what works and what won't.

2) PREP and SERVE SEPARATELY -- Cross contamination happens so easily. Careful. Use a separate, cleaned counter space, plus separate cutting boards, dishes and utensils. If you're serving both gluten-containing and gluten-free foods, consider a designated portion of the table or a separate table for those foods.

3) THINK "ONE FOR ALL AND ALL FOR ONE -- To keep it simple and easier on your end, make one meal that works for all that's glorious and gluten-free. Think fresh meats and fish and side dishes of roasted vegetables and potatoes, quinoa, risotto or rices. Accessorize with a fresh, colorful salad -top it off with a fruit sorbet partnered with a gluten-free bakery item, decadent dark chocolates or luscious poached fruit. (See recipes below)

HoneyCrisp Apple Spinach Salad with Maple Dressing

** NOTE: Our cinnamon spiced almonds are made in a facility that also makes wheat-containing products. You can sub-in roasted almonds in their place.

Risotto with Asparagus and Pistachios

Citrus Quinoa

(Article written by Susan Moores, Kowalski's Market Nutritionist)


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