Gluten-free Thanksgiving: A Checklist

It’s almost time! Thanksgiving is quickly approaching. By now you’ve probably got your recipes set, your shopping lists made, your gluten-free dough happily waiting in your freezer…right?

just a few last things to do...
just a few last things to do...

In that case, a quick checklist to protect the gluten-intolerant at your table. If your Thanksgiving is 100% gluten-free, you can breath a little easier.

For the rest of us, have you thought about:

  • Dips and cheeses. One errant piece of pita is enough to ruin someone’s holiday. Separate trays are best, with clear signage to remind people what’s what (“No Pita in Here, Please!”).
  • Crackers. If you’re a gluten-free guest in a new home, it’s may be worth reminding your host that your food can’t share a plate with gluten-full food: you can’t just pick the rice crackers out of the bread basket.
  • Utensils. Tie a ribbon around serving utensils that are either gluten-free. It’s one more way to keep Uncle Jim from inadvertently glutening the onion dip.
  • Ingredients. Remind your guests (or your host) that gluten hides in strange places. To keep anyone from feeling singled out, you might want to send out a list of commonly hidden gluten to everyone who’s bringing food. The more label-checking you can do now, the more eating you can do day-of.
  • Seating. If your Thanksgiving involves the passing of trays, consider seating the gluten-free at the start of the line. This way, if Aunt Susan forgets and uses the same spoon for both stuffings, your celiac will at least have gotten first dibs.
  • Literature. Being gluten-free means being a resource for others. Keep your dining cards or grocery guide handy, and let them do the talking while you’re busy eating.

What precautions do you take when sharing your table?

3 thoughts on “Gluten-free Thanksgiving: A Checklist”

  1. I am lucky, my family and friends love my GF cooking so it’s simple when I host, it’s all GF. And if someone in the family is bringing a dish, they try to provide GF so that no one gets ill. :) My house is a GF house.

  2. Thanks for all the great tips! One more question: What about turkey injected with a gluten-rich broth, as some commercial turkeys are?

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