If you think about it, no one needs to go on a gluten-free diet. But if you have celiac disease or you’re sensitive to gluten, then there are changes that you need to make in your daily diet. Now if you know someone who’s suffering from celiac disease and are sensitive to gluten, you have to be sensitive about their food requirements to prevent any issues. This is especially important if you’re throwing a party. A family member or a friend should not feel left-out because of their sensitivity to gluten. You can prepare party foods that are tasty and at the same time gluten-free that you and your guests can truly enjoy. Below are gluten-free recipes that you can do to make everyone in the party happy. Let’s check them out.
New Zealander Sangria
1 peeled tangerine
1 bottle of white wine
4 peeled and sliced kiwis
1 peeled and sliced lemon
¼ cups of sugar
2 cups of club soda or ginger ale
Pour the wine in a pitcher and then squeeze the lemon into the wine. Toss in the tangerine, sliced kiwi, lemon and then the sugar. Chill overnight.
Add the club soda or ginger ale before serving. If you prefer to serve it right away, serve it with lots of ice.
1 egg or an egg substitute
1 tbspn of sugar
Pour the sugar and egg on an ice-filled cocktail shaker.
Shake well and strain in an old fashioned glass.
Fill the glass with the chilled apple cider
1 bottle of red wine
3 cups of club soda
1/3 cup of brandy
1 ½ cups of tangerine juice
½ cup of sugar
1 orange sliced
Any other citrus fruits that you prefer
Combine all the liquids in a large pitcher. Stir in the sugar and fruits. Chill overnight.
Pour the club soda before serving.
2 Oz of silver tequila
. 25 Oz of simple syrup
. 75 Oz of lime juice
. 5 Oz of dry Curacao
Kosher salt for garnishing
Coat the rims of the serving glass with the lime juice, then rim with the salt. Shake the ingredients in a cocktail shaker with ice then serve.
2 Oz of potato vodka
4 Oz of ginger beer
1 quarter of sliced lime
Mix everything in a glass or copper mug with ice. Serve
Peanut Butter Popcorn
8 cups of popped popcorn
½ cup light or golden syrup
½ cup of sugar
½ cup of peanut butter
1 teaspoon of vanilla
Melt the corn syrup and sugar in a small pan.
Add the peanut butter and let it melt.
Be careful not to boil the mixture.
Remove from heat and stir in the vanilla.
Stir the warm mixture over the popcorn.
Be sure to coat the popcorn evenly with the mixture.
¼ cup of lemon juice
5 tbspn of water
¼ roasted sesame seed paste
3 teaspoon olive oil
½ teaspoon of salt
2 cans of drained and rinsed garbanzo beans
1 crushed garlic clove
1 tbspn of pine nuts
Fresh chopped parsley
Process the first 7 ingredients in a food processor until smooth. Spoon the hummus in a serving bowl, then sprinkle with parsley and pine nuts. Serve.
Smoked Mixed Potato Wedges
2 large sweet potatoes, sliced into wedges
2 medium potatoes, sliced into wedges
1 teaspoon sweet paprika
Fresh ground pepper
Preheat oven to 200C/400F
Place the potato and sweet potato wedges in a mixing bowl.
Sprinkle a pinch of salt, pepper and paprika.
Drizzle 2 tbspn of olive oil and toss all the ingredients in the bowl. Make sure that the potatoes are coated well
Spread the potatoes over a baking tray, then bake for about 40 minutes or until golden brown and tender.
Transfer on a dish and let it cool or you can serve it hot.
Chocolate, Vanilla And Tangerine Salad
2 grams of blanched almonds
1 seeded vanilla pod
1 sprig of fresh mint
100g of dark chocolate
Toast the almonds on medium heat, toss it occasionally to prevent it from burning. Remove from heat and let it cool.
Add 4 tablespoons of water in a small pan on high heat. Add sugar, the vanilla pod seeds and the empty vanilla pods. Squeeze 4 tangerines in the mixture and leave it simmering for 8 minutes or until syrupy.
Peel the remaining tangerines, and arrange them on a serving platter. Pour the syrup and sprinkle the chopped almonds and mint leaves. Sprinkle a few shavings of the dark chocolate and then serve.
Buffalo Chicken Wings
24 chicken wings, cut in half at the joint
4 tbspn of butter
1 quart of vegetable oil
5 tbspn of hot pepper sauce
1 tbspn of distilled white vinegar
Salt and pepper
Heat oil in a large skillet or using a deep fryer to 375F/190C. Deep fry the chicken wings until cooked.
Remove chicken wings and drain on paper towels.
Melt the butter in a skillet and then stir in the hot pepper sauce and the vinegar. Season with salt and pepper to taste. Add the fried chicken wings over low heat to coat. Serve hot.
40 g of gluten-free flour
250 ml of semi-skimmed milk
1 sachet of 7 g sachet of dried yeast
2 ½ teaspoon caster sugar
1 tspn xanthian gum
1 tspn of sea salt
1 large free-range egg
½ teaspoon of bicarbonate soda
2 teaspoons of cider vinegar
1 can of 400 g of plum tomatoes
¼ bunch of fresh basil
1 peeled garlic clove
Fresh ground black pepper
2 x 125 g of buffalo mozzarella
Preheat the oven to 220C/425F and put a large baking tray in the oven.
Heat the milk on low heat until warm. Place 50ml into the jug with the sugar and yeast. Mix well and then set aside.
Sieve the xanthan, flour and salt into a large bowl. Make a well in the middle. In a separate bowl, combine the 3 tbspn of olive oil, egg and the remaining milk. Pour the mixture into the flour well with the yeast mixture. Bring the mixture together using a fork until it forms a dough.
Combine the vinegar and bicarbonate soda into the mixture and then knead. Leave the kneaded dough in a bowl with a damp towel to cover for 1 hour.
Chop the garlic and the basil leaves. Sauté the basil and garlic for a few minutes. Pour the canned tomatoes and cook for 10 minutes. Transfer to a food processor and process until smooth.
Divide the risen dough into 4. Roll and flatten the dough until about 30cm in diameter. Place the pizza bases into the baking tray, spread the tomato sauce and top with mozzarella. Cook for 12 minutes until golden brown. Slice and serve.
2 pounds of peeled and deveined fresh shrimp
White pepper and salt to taste
3 gloves or minced garlic
½ cup of minced fresh basil
2 ½ tbspn of olive oil
¼ cup of melted butter
1 ½ cup of lemon juice
3 tbspn of Dijon mustard
In a shallow non-porous dish, mix the melted butter and olive oil. Stir in the mustard, lemon juice, basil and garlic. Season with pepper and salt. Add the shrimps and toss to coat it. Cover and chill it for 1 hour.
Preheat the grill to high heat. Thread the marinated shrimps onto the skewers.
Oil the grill and arrange the shrimp skewers on the grill. Cook for 4 minutes on each side. Once cooked, serve while hot.