So you love to entertain, but you have friends that have dietary restrictions. I know, it's complicated, but don't worry, we have you covered. My family has a whole bunch of dietary restrictions, but the one we all have in common is gluten. So, I want to help you understand how to serve your gluten free guests.
Did you know that approximately one in 133 Americans or 1% of the population suffers from celiac disease? Thats around 3 million potential people who are unable to eat foods containing gluten. That doesn't even include the number of people who have gluten sensitivities who choose to go gluten free for health purposes. This can be so daunting if you're looking to share a meal with your friends and family without contaminating them with gluten.
You're not alone in your concerns though. Let me give you a little insider on dining from the gluten free persons perspective and the thoughts they/we have...
People on gluten free diets are taught to ask questions, carefully read labels, and when in doubt, to avoid any food that might be unsafe. They wonder about:
1. Was my food made with gluten free ingredients?
2. Did my food touch any regular food while it was prepared or being served?
3. Does the person preparing the food truly understand what precautions are required to make sure my food is gluten free?
Security comes in knowledge and knowing what to look for. Labels can be overwhelming, but here are the key things you need to look for. We've tried to make it easy for you to see our products are safe as soon as you pick up the back.

Choosing gluten free foods and ingredients: What to look for on the label...

Unfortunately, you wont find the word gluten on the side of a box or bag. Instead, gluten is usually listed by one of these six names: wheat, barley, rye, triticale, malt and untested oats. Dont forget that bulgur, durum, semolina, spelt, kamut grain, farro, emmer, einkorn and freekeh are all types of wheat too, so if these names are on a label, gluten is present. The law requires that when wheat is used as an ingredient or as a processing aid, it must be listed using common language (wheat) in the ingredient list, or listed as an allergen at the end of the ingredient list, like this: Contains wheat.
Also, I can't stress enough communication with your guests is key. Trust me, it won't hurt their feelings if you ask questions or even ask them to bring something. They will appreciate you taking the time to understand their needs. Everyone wants to walk away from the evening feeling happy and full from a delicious meal.
Some of our favorite recipes...
Savory Spring Dutch Babies
Chiffon Cake
Low Carb Chocolate Chip Cookies
Brazilian Cheese Buns
Bob's Favorite Gluten Free Pancakes