As July 4th draws near, family and friends prepare for celebratory bonfires and cookouts. Some families, however, may need to prepare a little differently to meet the needs of children with celiac disease, wheat allergies and gluten-intolerance. It is estimated out of every 133 Americans has celiac disease. Therefore, grilling out, particularly pot-luck style, can be an unsettling experience for parents whose children must strictly avoid gluten.
Instead of turning down the invitation to a cookout this holiday weekend, try making one of these simple, but delicious, gluten-free recipes to bring along with you. You can ensure that your child will have a safe option, and these dishes are sure to impress even those without sensitivity to gluten.
Baked Beans
1- 28 ounce can baked beans with pork (drain off about half the liquid)
2 tbsp packed brown sugar
1 onion, chopped
1/2 cup ketchup
1 teaspoon Worcestershire sauce (make sure it is gluten free)
3 slices bacon
Directions: Preheat oven to 350 degrees F In a 2 quart casserole, combine the pork and beans, brown sugar, onion, ketchup, mustard, and Worcestershire sauce. Top with the bacon slices. Bake uncovered at 350 degrees F for 1 hour and 15 minutes or until sauce is thickened and bacon is cooked.
Buckeye Bars*
1 cup margarine, softened
1 ½ cups peanut butter
1 lb. confectioners’ sugar
1 cup semisweet chocolate chips
Directions: Combine margarine and 1 cup peanut butter in a mixing bowl. Add confectioners’ sugar and continue to beat until mixed together completely. Pat mixture into a 13" x 9” pan. Combine chocolate chips and remaining ½ cup peanut butter in a saucepan. Cook over very low heat until melted. Spread over peanut butter layer. Refrigerate. *Be sure to let other cookout guests know that this dish contains peanuts.
Quinoa Dip 1 cup quinoa, cooked in OJ according to directions
1 avocado chopped
1 tomato chopped
2 cloves garlic crushes
1 mango diced
1 can black beans
1/8 cup chopped cilantro
Juice of 1 lime Directions: Mix everything together in a bowl. Serve with tortilla chips. In the Celiac Disease Center at Nationwide Children’s Hospital, I help patients with celiac disease that are very accepting of what they can and cannot eat, whereas other patients and their families have a tough time adjusting. One way parents can support their children is by being proactive and preparing a gluten-free option, or a few, which will allow for a fun, stress-free holiday experience.
As July 4th draws near, family and friends prepare for celebratory bonfires and cookouts. Some families, however, may need to prepare a little differently to meet the needs of children with celiac disease, wheat allergies and gluten-intolerance. It is estimated out of every 133 Americans has celiac disease. Therefore, grilling out, particularly pot-luck style, can be an unsettling experience for parents whose children must strictly avoid gluten.
Instead of turning down the invitation to a cookout this holiday weekend, try making one of these simple, but delicious, gluten-free recipes to bring along with you. You can ensure that your child will have a safe option, and these dishes are sure to impress even those without sensitivity to gluten.
Baked Beans
1- 28 ounce can baked beans with pork (drain off about half the liquid)
2 tbsp packed brown sugar
1 onion, chopped
1/2 cup ketchup
1 teaspoon Worcestershire sauce (make sure it is gluten free)
3 slices bacon
Directions:
Preheat oven to 350 degrees F
In a 2 quart casserole, combine the pork and beans, brown sugar, onion, ketchup, mustard, and Worcestershire sauce.
Top with the bacon slices.
Bake uncovered at 350 degrees F for 1 hour and 15 minutes or until sauce is thickened and bacon is cooked.
Buckeye Bars*
1 cup margarine, softened
1 ½ cups peanut butter
1 lb. confectioners’ sugar
1 cup semisweet chocolate chips
Combine margarine and 1 cup peanut butter in a mixing bowl.
Add confectioners’ sugar and continue to beat until mixed together completely.
Pat mixture into a 13" x 9” pan.
Combine chocolate chips and remaining ½ cup peanut butter in a saucepan.
Cook over very low heat until melted.
Spread over peanut butter layer.
Refrigerate. *Be sure to let other cookout guests know that this dish contains peanuts.
Quinoa Dip
1 cup quinoa, cooked in OJ according to directions
1 avocado chopped
1 tomato chopped
2 cloves garlic crushes
1 mango diced
1 can black beans
1/8 cup chopped cilantro
Juice of 1 lime
Directions:
Mix everything together in a bowl. Serve with tortilla chips.
In the Celiac Disease Center at Nationwide Children’s Hospital, I help patients with celiac disease that are very accepting of what they can and cannot eat, whereas other patients and their families have a tough time adjusting. One way parents can support their children is by being proactive and preparing a gluten-free option, or a few, which will allow for a fun, stress-free holiday experience.
