since we are coming in to what is likely the foodiest time of year (as in we spend the most money on food at this time of year for entertaining etc) --- how do you accommodate your gluten-free or other dietary-requirement guests?
i look for items that don't single out that particular guest --- and so far ....
i have found one cracker at Costco (greater vancouver area) that i would keep on hand regardless of gluten-free factor.
it comes in a carton of two shiney plastic bags --
Item 144571 Crunchmaster multi-grain crackers - approx 10 dollars per box.
each cracker is about the size of a twoonie, just a tiny bit bigger - and looks really attractive (nice seedy texture) and stands up well to having goat cheese spread on it, you know what i mean --- these are MILES AND MILES better than those usual gluten free crackers (sesame, cheese, plain, and some other flavour)
my other stand-by gluten free are good tortilla chips (but sometimes you want cheese and crackers, hence the cracker recommendation above) and i highly recommend the ones that come from Kamloops (i found them in Vanc area IGA, etc) "Fresh is Best Salsa Company" 325 grams (comes in plain yellow corn and also some sort of multi-color mix.)
that said - they do say on their pkg that "may contain wheat, soybeans, milk" tho none of those items are specifically listed on the ingred list.
*of course, hummous is a great dip for sensitive guests (easy on the garlic)
*and i suppose one could make the shortbread that has only cornstarch in it (no wheat flour)
*and i do sometimes make a locally sourced plum (italian prune plums) jam with no-sugar Benardin pectin (at IGA in BC) and a bit of splenda for the diabetic guests. I also use splenda in my fresh cranberry orange relish - i found some great "dry picked" cranberries from Richmond area at the farmer market recently - way better than the usual brand one finds in the supermarket. Really pretty .and about the same price.
Updated 1 year ago | 5
Updated 1 year ago | 1
Updated 3 months ago | 101
Updated 4 days ago | 10
Updated 2 months ago | 13