For many, holidays are a joyous time filled with friends, family and food. The latter typically serves as a point to bring people together…. Who doesn’t love the Thanksgiving feast and Christmas breakfast? I used to be one of these excited diners, until I learned I had celiac disease. Since then, the holidays have become an uphill battle of trying to include myself in meals and worst of all, avoid getting miserably sick.
If you’re trying to avoid gluten this holiday season, here is a list of some holiday staples and favorites turned gluten free! Also typically linked with gluten intolerance is lactose intolerance – due to this link and my own allergies to dairy and corn, these alternative dishes do not contain either of the three ingredients.
1. Cookies: My holiday staple and weakness. The best, easiest and one of the cheapest mixes I have found so far is the Betty Crocker Chocolate Chip cookie mix. It comes in a box, usually sold between $4 to $6 and only requires the baker to add butter (I use vegetable oil), one egg and vanilla. Super easy and super good.
2. Coffee: What are winter months without some warm joy in a cup? The best winter blends typically incorporate milk, and this poses a challenge for those both gluten and dairy intolerant. Soy or almond milk is your best bet here, just make sure to ask your barista that your alternative is gluten free. My go-to is always a vanilla soy latte from Panera Bread. It is the only choice that has never made me sick!
3. Alcohol: For those newly gluten free, this can be a tricky ingredient to pick out in drinks – the trick is to find choices made from potatoes or corn (unless you’re allergic to either). Wine, champagne and most hard alcohols are safe bets. Unless otherwise noted, avoid beers, drinks with malt, barley and distilled spirits. Also, be cautious of extremely artificially flavored hard liquors, such as vodkas. When in doubt, Google it! Most companies very specifically list if the product contains gluten.
4. Potatoes: Between Thanksgiving and Christmas, side dishes usually consist of potatoes in some form. Potatoes are a great alternative for gluten avoiders! Easy choices: sweet potatoes mixed with brown sugar (no butter if you’re avoiding dairy) or just good ole mashed. Don’t forget to add in your favorites!
5. Meats: I stick with white meats, but all meats can be made gluten free. Just be sure to watch your seasonings, opt for gluten free BBQ sauce. Most of all, be sure to sanitize your cooking/grilling area to avoid cross-contamination.
6. Carbs: The delicious dinner rolls and morning entrees are full of ‘em, and also full of gluten. There are some great gluten free breads. Texture and flavor wise — Udi’s is a great choice, especially when toasted (be sure to use a separate toaster than one used with gluten-containing food). Bisquick also makes a great basic mix for both pancakes and waffles, requiring little prep time, and it tastes just like the original. Be sure to grab gluten free syrup!
7. Pizza: When you’re too lazy to cook, what else can you turn to?! My all time favorite is BJ’s pizza. It has the best flavor and texture by far – whoever I dine with usually likes it better than the regular! For dairy-free, I get no cheese, extra sauce. If you want to put forth effort and make a pizza: grab a gluten free crust, (Udi’s, again, is a good one) tomato sauce, (look for natural ingredients) toppings and for dairy free – soy cheese is great!
8. Chocolate: Tis the season for chocolate! Not surprisingly, the higher quality of chocolate and less ingredients used are a good indication of being gluten free. However, with chocolate and all candy, it’s hard to generalize which are gluten free. So when in doubt, be sure to check the manufacturer’s website for allergen information. Typical chocolate bars at the store, like Hershey’s, Snickers, Reese’s, etc. are also gluten free. When searching, key ingredients to pull out are any flour and crunchy chocolates are usually hazardous.