What to Cook for a Gluten Free Guest: Appetizers 2

So you hate Mexican food, eh? Don't be a hater!

No, no, I kid. Before I married my SoCal-born husband, you couldn't force me to eat a taco. Now after five years of marriage, we own a tortilla press so we can make our own corn tortillas from masa flour. Guacamole is a weekly occurrence. I actually look forward to enchilada night. I hardly recognize myself.

Anyway, if Mexican food is not your favorite, or if good avocados are tricky to come by where you live, here are two other fabulous appetizers to serve to a gluten free guest. Happy hosting!

Gluten Free Veggies & Dip

All vegetables are naturally gluten free, as are many dips. The key is preparation. Any used wooden or plastic cutting boards can be suspect.

So to serve safe veggies, simply cut them on a clean plate (porcelain, china, and earthenware all clean up well) or even a sturdy paper plate. Any veggies at all will do - carrots, celery, cucumbers, peppers, sprouts, cherry tomatoes, you name it.

Dip can be trickier. Rather than reading a list of 1,000 ingredients, simply go with a trusted brand. Salad dressings from Annie's list gluten on their labels, as do dips from Kraft, and Newman's Own. Recently my husband and I have become big fans of San-J products. They are all 100% gluten free, and their Sweet and Tangy marinade is delicious as a veggie dip.

Want to be even more adventurous? How about some...

Sweet Potato Fries


These are a HUGE favorite in our house. And they're pretty healthy, as they aren't technically fried. Sweet potatoes are a super food, and they are ridiculously tasty.

This is one of my husband's Lawry's recipes. He uses Lawry's like Julia Child used to use butter - on everything. When I found out I couldn't eat gluten anymore, Lawry's was the first thing he checked. Luckily Lawry's original is 100% gluten free. Good thing, because I don't think my dear husband can cook without it!

Again - cut everything on a new cutting board or a plate, to ensure safety from cross-contamination.

Ingredients:
2 sweet potatoes, peeled and cut into 2-3" long fry shapes
2 T. olive oil
1 T. fresh rosemary
1 t. Lawry's Seasoning Salt (regular salt is fine, too, just not as tasty)
1 t. black pepper

Directions: 
1. Preheat the oven to 425 F.
2. Cover a cookie sheet with tinfoil (this prevents cross-contamination, and will also save your pan from having sweet potato permanently stuck to it).
3. Spread fries evenly over the cookie sheet, being careful not to overlap any. If you used large sweet potatoes, you may need a second sheet.
4. Drizzle the olive oil over the fries, and sprinkle the rosemary, Lawry's, and pepper on top of them.
5. Bake on a rack in the middle of the oven for 15-20 minutes, or until fries start to crisp slightly. Serve warm!

If you want to offer ketchup with the fries, Heinz original is gluten free. Heinz organic is NOT gluten free.

What's your favorite gluten free appetizer to serve to guests?

Tomorrow... entrées! Any requests?