My family eats gluten. 

I buy wheat in abundance and grind it several times a week to make flour for our baking needs. We eat regular oats frequently, and the occasional barley or rye. We experimented with eating gluten free a couple of years ago to see if it would help our son’s eczema. (It didn’t.)

But thanks to that experiment and the time I’ve spent learning from my friend Kim (who has been cooking gluten free for several years and who helped me put these books together) – I am well informed about how to prepare gluten free foods. I know how to keep food safe for those who can’t have gluten. I have in my head a big list of food options that are gluten free. I have many foods on hand in my kitchen at all times that are just fine for serving to the gluten sensitive. It’s really not difficult.

I really hadn’t thought much about the importance of having gluten free recipes and knowledge until last week. 

We had invited some college students over for a meal after church. On Saturday, I had prepared in advance two big dishes of Italian Pasta Bake, and a double batch of Whole Wheat Butterhorns. The next morning, right before we left for church, Asa came down and said, “Mom, you know what I just realized? I remember from camp that one of the girls coming over today can’t have gluten or dairy.” 

Umm…Italian Pasta Bake and Whole Wheat Butterhorns are both very full of gluten and dairy. I knew that at least she could eat the salad and green beans I had planned to go with our meal. But what else? And with that thought in mind…we headed off for church.

We caught the young lady after worship to let her know we were so glad she was coming and we asked about her food sensitivities. She told us not to worry about her and assured us that she was used to not eating when she went places and that she’d just come hang out.

Oh nonononono. Not at my house. I aim to please! Thou shalt not eat a meager little salad and a few green beans when dining at my table if I can help it.

Without even having to try, and because I had Tinkyada rice pasta on hand (yay!), I was able to quickly throw together a gluten free, cheeseless Italian Pasta Bake for her while I was tossing the salad and baking the rolls. I was very careful not to cross contaminate any of the foods (because Kim taught me well). I loved being able to present her with plenty of food that day so that she didn’t have to just sit there and watch us all eat.

That’s just one story to explain why I am so thankful to know how to cook gluten free foods. I can’t tell you how often this knowledge comes in handy. We’ve got friends coming to stay with us for several days this summer who can’t have gluten. When we were in Denver last month, staying with someone who couldn’t have gluten, I was easily able to help cook. Our boys have a gluten sensitive friend who has come over for a birthday party and I was able to have food for him. I made gluten free food when I hosted bunco because one of my friends in the group has Celiac. And on and on it goes. It is not hard to cook gluten free food once you know for sure which foods to avoid.
 

Chocolate Mint Soother

In preparation for our guests this summer, I recently took the time to update my Gluten Free Recipes page. Would you believe that 115 of the recipes on my site are naturally gluten free?? Naturally – as in, that’s how I make those recipes on any given day when I’m not thinking about gluten or non-gluten. There are no special ingredients or products needed. You can make many gluten free recipes with the ingredients you already have in your kitchen!! I love this.

Check out my Gluten Free Recipes page, and bookmark it or pin it so that you have easy access to it. Then you will also be well prepared to serve food to someone who can’t have gluten. Feel confident, knowing that many, many regular pantry and refrigerator staples are naturally gluten free. My page of 115 recipes proves it!

How comfortable do you feel preparing gluten free foods? Have any gluten free recipes to share?