One of the big problems with adapting, making, and indeed eating, gluten free meals is the fact that so many of them miss the mark on flavor and consistency when compared with the gluten-rich rivals. The upside that there are so many more options now than just a few years ago will be a poor consolation if no one ever wants to come to your dinner parties unless it is potluck. If you have an earnest desire to once more retrieve the gauntlet of proper host and prepare dishes that will pass as “normal,” and even elicit complements that are not graded on a gluten free curve, look no further.
This article will break down what I think are three staples of the gluten free hosts repertoire in terms of full-fledged gluten free meals. I will pass along some tips for expanding beyond the meal and gluten free recipe ideas contained within this article, since that will become a necessity after you the third or fourth meal, one would hope. You should find, as I do now, that many dishes can be made to taste as good or better than the gluten-filled versions if you are creative enough. Personally, I think you should be doing better in the flavor department, given the overkill in the care department that goes into so many gluten free cooks work.
1: Basic 4 Course Gluten Free Meals
This one is easy, so you may want to try it out first if you are new to adapting recipes and dishes that are fit for consumption by others. Eliminate the notions you may have about what is good enough if you have been suffering from gluten intolerance for a long time. I know that I would settle for some very poor gluten free dishes five years ago, just to avoid the belly ache and what have you. With this first option, try not to do anything too differently. You do not have to work about consistency and texture very much since the dishes will very closely mirror the originals. The protein the easiest part to convert to GF. Try grilled chicken recipes with honey Dijon asparagus, rice pilaf and yam fries. Think about the perfect pork recipe with applesauce, homemade pan fries, quinoa, and a baby green side salad. The options are endless. Here are some tips below:
- Make sure the spices are gluten free. This can be tricky, but you should only have to do it once in a while, since most of your spices will last a long time.
- Look at the company website and do not be afraid to call the company.
- Find out what they else they produce on their equipment and how they clean it.
- Ask your member of government to support gluten free labelling laws for spices if your country does not have them.
- Use fresh herbs, which will generally save from the worry of gluten on a factory production line, and will often taste better
- Make your own sauces if you are converting a BBQ chicken recipe, for example. That being said, there are now lots of gluten free sauces on the market that actually –are- the original recipe.
- Make your sides from scratch. The yam fries or pan fires mentioned above are just about the easiest baked side to make, in my opinion, and will usually taste far better than premade ones. The prep time is only about 5-10 minutes more, as well.
That is about all I have time for today. I hope this was helpful for you. Check back tomorrow for part 2 of this article and the option for gluten free meals: curries.