If you are having a party there is no reason that you cannot indulge in the appetizers that you have created for your other guests, as there are many great tasting appetizers you can fix. Gluten is the protein found in spelt, barley, and wheat, which people who have celiac disease cannot tolerate. These appetizers are naturally gluten-free. One example of a gluten free appetizer is a mini-egg frittatas that are made with minced vegetables, bacon bits, and cheese. When you use crackers to put appetizers on read the ingredients to make sure that they are made using rice flour. These crackers can be wheat or cheese flavored. Before making the appetizers, use a recipe book that contains only gluten free recipes because with other recipes you will have to read them carefully to make sure that they do not contain ingredients like wheat.
Fruit and cheese plate
This is a simple appetizer and can be served with a fruit dip that is cream cheese based to add a little more sweetness to the fruit appetizers. It is best that you make your own because the ones in the store could contain ingredients that are wheat-based. You could also make a caramel-based fruit dip but do not buy it in the store ready-made because the caramel color could be wheat based. Homemade caramel is gluten free naturally.
Other simple gluten free appetizers
• Shrimp with homemade cocktail sauce of horseradish and ketchup
• Tortilla chips with fresh guacamole and tomato salsa
• Vegetable sticks with hummus
• Asparagus spears that are wrapped in prosciutto, which is a thinly sliced, uncooked Italian dry-cured ham. All you need to do is warm it in the oven.
• For a spicy appetizer make buffalo chicken wings with a hot sauce dip you make yourself
• Using slice turkey and cream cheese, put them on a romaine lettuce left and make roll-offs. If they are too big you can cut them in two or three pieces and secure them using toothpicks
• Cheese and dips served with bread
• Brie cheese on baguette slices that are toasted
Appetizer ingredients to avoid
Some ingredients should be avoided when making appetizers that are gluten free because they can be manufactured with wheat.
• Barbeque and Worcestershire sauce because of the caramel coloring
• Soy sauce unless it is certified as being one
One important thing to note is that if you decide to make appetizers that are not gluten free and some that are, do not use the same utensils for both appetizers because there is a risk of cross-contamination. To help avoid this make the gluten free appetizers first and mark them as such.
Strawberries grew wild for centuries and were enjoyed by many Europeans, although much smaller in size than we have now. But they first became cultivated in France in the 1750s (leave it to those French). Like so many other fruits valued originally as medicinal and mentioned in ancient Roman writings, they are depicted in oil paintings during the 15th century by Renaissance artists (a little snacking on the side, perhaps?). Seems they were consumed as a panacea to depression (who can feel blue when you have sweet berries to nosh on?).
Gathered in the woods by early colonists, foodie president Thomas Jefferson experimented with different varieties in his vast gardens as early as 1789, serving them up at grand dinners to the delight of his guests. His frustration was the small size at that time, still a strain of the Alpine variety which he brought home from France. Fortunately, horticulturists and growers continued to work on producing a larger size and of course were eventually successful.
But Americans are not the only country which cherishes this delightful red fruit. They are a tradition at England’s Wimbledon annual tennis tournament, served with cream. In Italy, strawberries are a favorite gelato flavor. The Greeks like to dip them in sugar, then roll them in brandy. Japan still experiments with dozens of varieties, which were originally very expensive and available only for royalty. During the 1930s, their production was increased dramatically, and they now rank as one of the top growers in the world.
Needless to say, America’s love affair with the strawberry is legendary, as we far surpass any other country in production and usage, cranking out 1.5 million tons a year, a third of the entire world’s production. Translating into just over 9 pounds per American in consumption, here’s what tops the U.S. hit parade:
Jam – America’s favorite flavor
Shortcake – with biscuits or sponge cake, topped with whipped cream, a classic
Pie – either fresh (with a sugar glaze) or baked, often with rhubarb
Ice cream – in popular Neapolitan (with chocolate and vanilla) or by itself
Yogurt – fruit on the bottom or blended
Smoothies – blended and flavorful
Pairs well with bananas
Fresh – by themselves, sliced and sugared or as a topping
Chocolate-covered – a candy and fruit in one
Sliced – on breakfast cereal and pancakes
Hardy and easy to grow, the plants also make an attractive ground cover, although local critters like to sneak into backyards and devour the fruit when the coast is clear. They also freeze well and can be enjoyed year-round.
If you are fortunate to live in a region where strawberries are grown, an enjoyable outing is visiting a “pick your own” field, even though it’s tiring under a hot sun and puts a strain on the back, worth doing once (and all you can eat in the process). So make it a point to pick up a quart or two on your next visit to the local supermarket or farmers market. The best ones are fresh, ripe and flavorful.
Congratulations on your healthier new lifestyle! Plenty of things will change, including your diet. But don’t worry, nobody said that you can’t have your sugar fix when you crave for it! Although you have to be more careful with the ingredients of your desserts, it doesn’t mean that the delicious taste will be compromised!
Try these 3 guilt-free desserts that are incredibly mouth-watering:
What you need:
- 2 apples, sliced into skinny wedges
- 1 lemon, juiced
- 2 tablespoons chocolate chips, divided
- 2 tablespoons chopped pecans
- 1 tablespoon peanut butter
- 4 teaspoons coconut oil, divided
- 1 teaspoon finely shredded coconut
Mix together 1 tablespoon chocolate chips and 2 teaspoons coconut oil in a microwave-safe bowl and heat in the microwave until melted. In a separate bowl, combine peanut butter and remaining coconut oil and heat in the microwave until melted. Arrange apple wedges on a plate and sprinkle with lemon juice. Pour chocolate mixture followed by peanut butter mixture. Top with remaining chocolate chips, pecans and coconut.Gluten-Free Choco Avocado Brownies
What you need:
- 2 large avocados
- 3 eggs
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 1/2 cup chocolate chips
- 1/2 cup brown rice flour
- 1/2 teaspoon baking soda
Scoop out the flesh of the 2 avocados and place in a food processor. Add the coconut sugar and cocoa powder to the blender and blend until smooth. Add the eggs, brown rice flour and baking soda and continue processing just until eggs are well-combined with the mixture. Carefully fold in chocolate chips. Pour the batter in a greased 8×8 inches brownie pan. Bake in a pre-heated oven (350F) for 15 minutes. Allow to cool completely before slicing and serving.Dark Chocolate Chewy Cookies
What you need:
- 2 eggs
- 10 pcs. dried dates, boiled
- 2 cups almond butter
- 1/2 cup dark chocolate chips
- 2 tablespoons water
- 2 teaspoons vanilla extract
- 1/2 teaspoons baking powder
- 1/4 teaspoon sea salt
Combine softened dates, water and sea salt in a food processor and pulse until coarsely ground. Add almond butter, vanilla extract and baking powder to the food processor and blend until smooth. Stir in (by hand) the chocolate chips. Form mixture into balls and arrange on greased baking sheets. Bake in a pre-heated oven (350F) for 8 to 10 minutes. Allow to cool for several minutes in a cooling rack before serving.Satisfy your sweet tooth without feeling guilty – try these delicious guilt-free desserts!