A gluten-free festive menu

Cinzia Cuneo 10 dicembre, 2011 glutine, ricette

This week I’m recommending a 5-course gluten-free festive menu for a the holidays. This means that foods containing rye, oats, wheat, barley, triticale and its derivatives have to be avoided.

We have to therefore replace a large number of everyday foods such as pasta and bread with their gluten-free equivalent. Common commercially baked goods also have to be made with flour substitutes such as rice, corn, soy, arrowroot, etc. And we should be careful of milk-based drinks, pie fillings, fruit yogurts, sauces and any other product that may contain gluten in various forms (e.g. starch).

And beware of beer as it is made from malt, or sprouted barley. But cheer up: there’s absolutely no harm if you make a toast with wine or champagne 😉

• Mushroom Soup

• Salmon Tartare

• Roasted Asparagus with Oranges

• Roasted Cornish Hen and Glazed Small Onions

• Lemon Mousse with Cranberry Sauce

For additional festive recipes and menus that meet dietary restrictions, go to our Christmas Page.

Originally published in the Journal de Montréal on December 10, 2011.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.