🔕 🔔

My Basket ()

All questions

Having friends who are gluten free and dairy free to dinner. What to make?!

asked by pugmom over 5 years ago
7 answers 1364 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2

Sam is a trusted home cook.

added over 5 years ago

My favorite application for that is Cauliflower couscous. A simple technique to use a food processor to lightly grind cauliflower into 'couscous'. http://www.food52.com/recipes...

use that as a base for a tagine of lamb stew, or a vegie stew. With preserved lemons.
Google will cough up results for preserved lemons, or change parameters to 'quick preserved lemons' if you don't have time to make the classic.

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

First I would avoid fakes -- non-dairy substitutes, ersatz breads, and the like. There are many traditional foods that can be served. Look at polenta, such as this one that I've made and loved --
Asian rice paper wraps would be attractive and delicious served with a peanut sauce; I've had them in a restaurant where the fixings were set out on the table, to be assembled by the diner, so a part of the enjoyment was the DIY.
There's no gluten or dairy in legumes, meats or fish; fruits and vegetables; nuts and seeds -- so you have very wide choices!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added over 5 years ago

Great answers already! Gluten free and dairy free is a challenge around baked goods, not so much for entrees. No wheat, butter, fat, cheeses is not too much of a problem. A roast chicken basted with olive oil, fish baked in parchment paper with vegetables, beef and potatoes, fruits.

And if you want to bake Syronai has an amazing gluten free recipe for coconut lemon macaroon cookies http://www.food52.com/recipes...

Gluten Free Girl has great recipes http://gluten-freerecipes...

Just be cautious. If your guests have celiac disease they can't tolerate cross contamination of gluten products.
It is important to make sure flour isn't on your utensils or even open around where you are cooking.

766e7ce3 8394 4788 8337 bbd8a8d3a07e  5.15.11 coconut macaroons best sm
added over 5 years ago

For cross-contamination issues, also keep in mind that wood (such as cutting boards and rolling pins) keep gluten in its grains and you can't get it out. So never use wooden utensils or boards when preparing gluten-free foods. Glass, stone, plastic all seem to be able to clean it out, especially if you run everything through the dishwasher.

Gnocchi are really easy to make gluten-free & dairy-free, if you feel like showing off to your guests: http://beyondcelery.blogspot....

Otherwise, all these suggestions are great. When I make a dinner for guests who can't do any dairy as well as gluten, I usually go for: potatoes or rice, meat, 2 veggie sides. You can use sweet rice flour as a thickener in any sauces you make. Olive oil in mashed potatoes makes a delicious substitute for butter and milk (infuse the oil with sage if you want to go fancy!). Oh, and quinoa makes a great substitute for any coucous dishes. I do mean to try that cauliflower couscous of Sam's one of these days!

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

3 desserts I've made and loved, on FOOD52: Sticky Date Cake (which I made a mini-cupcakes), Rice Cookies and Raspberry Brownies.
My criterion for GF desserts is that anyone would love them!

Bac35f8c 0352 46fe 95e3 57de4b652617  p1291120
added over 5 years ago

Most risottos are good. Think protein (meat, fish...) prepared just about any way -- very few preparations require either gluten or dairy, and just avoid those. Simply prepared veggies are easy. Think crustless pies (i.e., just the filling). No gluten/no dairy is an issue in my extended family, so have made many a crustless pie (filling baked in a pan -- tapioca instead of flour to thicken), including lemon meringue. Honestly, when you get over the first YIKES moment, you have many many options (and all very healthy - big bonus!)

09e96f32 5fc6 465f ae05 9f156b104560  family feb2012 version 2
added over 5 years ago

Great suggestions! Don't forget Thai noodles ( Pad Thai with rice noodles), or Chinese chow fun (wide rice noodles), or Thai glass noodle salad (made with mung bean thread noodles, also called glass noodles). Any gravy can be thickened with potato starch. Couscous is made with wheat, so I agree with the quinoa or rice substitution.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.