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GLUTEN FREE/food allergies

amyashleyamyashley
10 Comments
in Wedding Cakes & Food Forum
I have celiac and I am currently trying to figure out what to serve at a heavy appetizer/afternoon reception for approximately 180 people. FI and I LOVE to cook; he has greek heritage and I grew up in the south so we are experimenting with mixing genres (not TOO much though... ew). It's fun to pick out food but dealing with caterers is nerve-wracking as far as the food allergy issue.

Can anyone relate? Any genius ideas for wedding cake? Several family members and friends also have the disease.

Holla if you're gluten free! :)
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Re: GLUTEN FREE/food allergies

  • kaeshakaesha
    Eighth Anniversary 2500 Comments Combo Breaker
    edited December 2011
    What about doing individual servings of flourless chocolate cake? Or truffles? Ice cream?

    I had friends serve each other creme brulee for their wedding cake. It was super cute to see the cracking of the sugar instead of the cutting of the cake.
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  • UDscoobychickUDscoobychick member
    Fifth Anniversary 500 Comments
    edited December 2011
    Ditto flourless chocolate cake.  Or cheesecake is often GF if it's made without a crust (which is what my wedding cake is).  I know there's a bakery near me that specializes in GF baked goods, so maybe ask around on your local board to see if there are any near you?  It's becoming a common enough condition that there's a market for these sorts of things....
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  • amyashleyamyashley
    10 Comments
    edited December 2011
    we thought about giving individual cakelets to each person, so we could make them with "regular cake" and have the actual wedding cake be GF. 

    These williams sonoma pans looked fun:

    mini cakes!

    The creme brulee sounds wonderful, though! Hm.... :)
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  • sarabellamsarabellam member
    2500 Comments Fifth Anniversary 5 Love Its
    edited December 2011
    A pastry chef should be able to provide one layer of your cake that is gluten-free. The bottom tier on our cake was a Belgian chocolate truffle torte. 3 ingredients - chocolate, eggs, and butter. Amazing stuff.
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  • TrishesTrishes
    100 Comments
    edited December 2011
    I don't have celiac disease, but a close friend of mine in the bridal party does.

    We found a baker that does amazing chocolate cake, so we're doing cupcakes of different flavors, one dozen of which will be GF.

    We're doing buffet-style menu, and one of the options is GF - Coconut Ratatouille.

    The apps are going to be fresh and grilled crudites, fruits, gazpacho sips, stuffed mushroom caps (herbed "cheese"), caprese salad bites
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  • TurtlesAllTheWayDownTurtlesAllTheWayDown member
    10000 Comments Sixth Anniversary Combo Breaker
    edited December 2011
    I am a vegetarian, so I can kind of relate to the food restriction thing. Most caterers we talked to were willing to work with us, though. Good luck!
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  • scarybride2011scarybride2011
    10 Comments
    edited December 2011
    A friend of mine once made some killer GF-Vegan brownies. Or you can try making cereal treats with some of that GF cereal, or serving truffles as a dessert option.
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  • jenneth6jenneth6
    100 Comments
    edited December 2011
    I managed to find a caterer that could do a gluten-free meal.  For appetizers, you have to do dolmades as an appetizer!  I love them!  Just make sure they're made with rice instead of orzo.

    I haven't yet found anyone to do our cake or dessert, but I was intending to do a small gluten-free cake to cut (I would do flourless chocolate torte, but chocolate gives me wicked migraines) and have normal gluten sheet cake for the guests.  Although my mother and I are the only celiacs, so you might be better off with something like cupcakes, or a dessert bar.  You can always do things like mousse, custard cups, creme brulee, ect.  I am also a fan of GF brownies!
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  • nboulangernboulanger
    100 Comments
    edited December 2011
    I have the same problem! I had luck looking on the vegan menu from Wolfgang Puck. They let me pick from the traditional menu for my guests options, but we are talking about letting our solo vegan guest and I (no gluten, lactose, or beef) have a meal off the vegan menu as long as we let them know in advance. 

    I would suggest something other than cake maybe because of the weird texture a lot of gluten free breads and cakes have. I have had lots of luck with gluten free brownies though. I bet you could have them done in cupcakes too.
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  • erolliserollis member
    Sixth Anniversary 1000 Comments 25 Love Its Name Dropper
    edited December 2011
    As an appetizer I would say something with meat, cheese and veggies. Maybe pulled pork on a piece of lettuce? Or skewers with tomato, mozzarella and a dill leaf drizzled with olive oil? Maybe Feta cheese with an olive on a rice cracker? Sausage on a stick is always good. If you love pasta stores sell gluten free pasta. A gluten free pasta salad may be a bit expensive but it would definitely taste great.

    A cousin of mine, the best man and his aunt all have celiac. So this is something we are faced with on a fairly regular basis. We haven't picked a backer yet but we are pretty sure they would be able to accommodate us with a layer of the cake that is gluten free.
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  • amyashleyamyashley
    10 Comments
    edited December 2011
    jenneth, FI and I had dolmades on our first date :) we were trying to figure out how to make it easier for hte caterer to make them, rice vs. orzo sounds promising!

    As far as cake mixes and texture, the betty crocker cake and brownie mixes are superb and super easy. the cookies are okay - you can never beat a real chocolate chip cookie. 

    nboulanger, you're getting wolfgang puck to cater? is it the restaurant that offers the service? yum!
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  • MeshareneMesharene member
    First Comment
    edited December 2011
    My fiance is gluten intolerant.  We are planning to do a crustless cheesecake for the wedding cake we'll cut. We'll have lots of mini cheesecakes and  a toppings bar so everyone can be creative with it. 


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  • kristi-jikristi-ji
    10 Comments
    edited December 2011
    I'm the manager of a restaurant that specializes in italian food AND gluten free items. Who would have thought? It's really not as hard as it might seem - and thank goodness! 2 members of my bridal party are gluten intolerant. For desert, look into bakers in your area - if not a cake, they'll be able to whip up something incredible - like godiva dark chocolate moose or vanilla bean creme brulee. Also, for the entrees, try substituting your starchy sides for things like polenta or rissotto. Any chef or catering company should be able to not only make something delicious, but create something that everyone can enjoy!
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  • jenneth6jenneth6
    100 Comments
    edited December 2011
    Sadly, the most annoying part of gluten intolerance is contamination.  If gluten layers are touching the gluten-free layer, it is no longer gluten free.
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  • jenneth6jenneth6
    100 Comments
    edited December 2011
    mesharene - I love the idea of a toppings bar!  That sounds fun.  I might have to "borrow" your idea.  At the moment I have yet to find a baker who can bake a GF cake that actually tastes good.  It's hugely frustrating as the cakes are usually expensive, but I make cakes that taste better than that!  You'd think that a baker would be capable of making a moist, GF cake.  It is possible, and I have been doing it for years.  If I had any confidence in my ability to make cake for large quantities of people, I'd just do it myself.   -end vent
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  • fairy_divafairy_diva
    500 Comments
    edited December 2011
    My Maid of honor has celiac disease. I plan to make a separate cake or cupcakes just for her & her mom, who both has it.  PP is right if anything with gluten (flour) touches the GF, then its contaminated and will be just as bad as eating the full cake.  Keep anything GF separated.
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  • nboulangernboulanger
    100 Comments
    edited December 2011
    amyashley, Its like the catering group he owns I guess? In Vegas you can pick menus based off of his different restaurants in town, its pretty fun! 
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  • maisery22maisery22 member
    10 Comments
    edited December 2011
    Wow, not my question but does pertain to me, these are good ideas!
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  • Gumby68Gumby68 member
    10 Comments Name Dropper 5 Love Its
    In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/special-topic-wedding-boards_food-cakes_gluten-freefood-allergies?plckFindPostKey=Cat:Special%20Topic%20Wedding%20BoardsForum:23Discussion:05ba5262-5e38-446c-a79c-e333d32f3764Post:62520cd0-c4ee-49d7-8b6e-ba883c09a73b">Re: GLUTEN FREE/food allergies</a>:
    [QUOTE]Sadly, the most annoying part of gluten intolerance is contamination.  If gluten layers are touching the gluten-free layer, it is no longer gluten free.
    Posted by jenneth6[/QUOTE]

    <div>This is incredibly important to remember, and it's an easy thing to miss if you don't deal with it on a daily basis. Also be very careful about a "shared" facility doing gluten-free and non-gluten-free as the gluten-free cake could easily be contaminated as it's being made too. </div>
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