Print

ianuk03:41 UTC04 Oct 2007

Hi
Doing a traditional Sunday three-course roast lunch for 15 guests - just been informed one is totally gluten free. What do we give him?

brocklee04:15 UTC04 Oct 2007

Respect!!.... and a bit of effort....

big_iain04:21 UTC04 Oct 2007

Get in to Sainsburys and check out their isle of gluten-free stuff like corn pasta (which is actually better than the normal stuff) and many other items that you would not imagine. You will be amazed at the amount of choice in there, including gluten free bread!!!

But, not too much of your sunday roast contains gluten anyway, as long as you do your own gravy without thickener. You will be able to pick up starters and desserts for the gluten guy quite easily. It is only wheat that he can not eat.

lisaknitter04:41 UTC04 Oct 2007

For sauce, you could do a reduction w/no roux... Just lock your flour and bread products away while setting up the meal, and everyone should be fine. Also read the labels of any prepared products you add in. Those that live gluten free are generally knowledgeable about what will give them trouble and know what to watch out for.

Have a great dinner

big_iain07:02 UTC04 Oct 2007

Incidently, having Gluten free bread will be a fantastic touch and please your guest immensely. BUT if you are making toast for breakfast you would be obliged to use a seperate toaster or else do it under the grill as the wee crumbs in the toaster from real bread would be enough to have an effect on the seelliac digestive system. And I know that you do not spell it like this!!!

midwesterner07:28 UTC04 Oct 2007

You may get some ideas from this Chowhound thread

Chowhound - Gluten free menu suggestions

guruwil09:59 UTC07 Oct 2007

a traditional Roast is unlikely to have much in the way of gluten anyway, depends what you put in each of the courses. The gravy may have a bit of gluten if you thicken with flour, if you have stuffing they may not be able to eat that, and if you are using flour in the dessert it may be off the menu. To be honest I would be tempted to do nothing different and let the guest leave behind what they can't eat.

big_iain21:55 UTC07 Oct 2007

is there an echo in here?

auntieannie02:49 UTC08 Oct 2007

no yorkshire puddings! as well as what's been noted above.

vinnyd05:22 UTC08 Oct 2007

You ought to be able to thicken the gravy with corn starch/corn flour, (or rice flour, arrowroot, or potato starch, etc.). But in principle I'm with #7 -- Make what you would ordinarily and be sure to warn the coeliac of what he can't eat. If you're making a cake for dessert, have a piece of fruit for him.

cardamom05:50 UTC08 Oct 2007

" like corn pasta (which is actually better than the normal stuff)"

Abject nonsense-Corn Pasta is shite!

big_iain05:02 UTC09 Oct 2007

in your opinion only. Thanks for your beautifully worded and well reasoned point of view. I prefer it to the usual wheat pasta, so there!!

Please Help - Gluten Free Interest forums / Get Stuffed
ianuk03:41 UTC04 Oct 2007	Hi Doing a traditional Sunday three-course roast lunch for 15 guests - just been informed one is totally gluten free. What do we give him?
brocklee04:15 UTC04 Oct 2007	Respect!!.... and a bit of effort....	1
big_iain04:21 UTC04 Oct 2007	Get in to Sainsburys and check out their isle of gluten-free stuff like corn pasta (which is actually better than the normal stuff) and many other items that you would not imagine. You will be amazed at the amount of choice in there, including gluten free bread!!! But, not too much of your sunday roast contains gluten anyway, as long as you do your own gravy without thickener. You will be able to pick up starters and desserts for the gluten guy quite easily. It is only wheat that he can not eat.	2
lisaknitter04:41 UTC04 Oct 2007	For sauce, you could do a reduction w/no roux... Just lock your flour and bread products away while setting up the meal, and everyone should be fine. Also read the labels of any prepared products you add in. Those that live gluten free are generally knowledgeable about what will give them trouble and know what to watch out for. Have a great dinner	3
big_iain07:02 UTC04 Oct 2007	Incidently, having Gluten free bread will be a fantastic touch and please your guest immensely. BUT if you are making toast for breakfast you would be obliged to use a seperate toaster or else do it under the grill as the wee crumbs in the toaster from real bread would be enough to have an effect on the seelliac digestive system. And I know that you do not spell it like this!!!	4
midwesterner07:28 UTC04 Oct 2007	You may get some ideas from this Chowhound thread Chowhound - Gluten free menu suggestions	5
guruwil09:59 UTC07 Oct 2007	a traditional Roast is unlikely to have much in the way of gluten anyway, depends what you put in each of the courses. The gravy may have a bit of gluten if you thicken with flour, if you have stuffing they may not be able to eat that, and if you are using flour in the dessert it may be off the menu. To be honest I would be tempted to do nothing different and let the guest leave behind what they can't eat.	6
big_iain21:55 UTC07 Oct 2007	is there an echo in here?	7
auntieannie02:49 UTC08 Oct 2007	no yorkshire puddings! as well as what's been noted above.	8
vinnyd05:22 UTC08 Oct 2007	You ought to be able to thicken the gravy with corn starch/corn flour, (or rice flour, arrowroot, or potato starch, etc.). But in principle I'm with #7 -- Make what you would ordinarily and be sure to warn the coeliac of what he can't eat. If you're making a cake for dessert, have a piece of fruit for him.	9
cardamom05:50 UTC08 Oct 2007	" like corn pasta (which is actually better than the normal stuff)" Abject nonsense-Corn Pasta is shite!	10
big_iain05:02 UTC09 Oct 2007	in your opinion only. Thanks for your beautifully worded and well reasoned point of view. I prefer it to the usual wheat pasta, so there!!	11

Please Help - Gluten Free