If you are trying to plan the perfect holiday meal that will cater to somebody with a gluten intolerance or allergy, you are in luck. Here are some gluten free recipe ideas that are easy to follow and they will take care of all three courses for a fulfilling meal.

First course

Your starter is the beginning of your delicious gluten free cooking experience. You can start the meal off with a shrimp starter.

Ingredients:

  • 20 large shrimp (thawed, deveined, and peeled)
  • 1 Tablespoon of fresh basil (chopped)
  • 1 teaspoon of extra virgin olive oil
  • ½ teaspoon of lemon zest
  • ½ teaspoon of salt
  • ¼ teaspoon of red pepper flakes
  • 1/8 teaspoon of black pepper
  • 10 thin slices of prosciutto
  • 8-inch skewers
  • Cooking spray to prevent sticking and lemon wedges for serving.

Directions:

  • Combine the shrimp, oil, basil, salt, red and black pepper along with the zest in a bowl.
  • Mix well and set aside.
  • Place the prosciutto slices side by side on a flat surface and cut them in half.
  • Wrap the prosciutto around each shrimp and leave the tail hanging out.
  • Slide a skewer through the shrimp to hold the prosciutto in place.
  • Slide five shrimp onto each skewer.
  • Coat your broiling pan with cooking spray.
  • Broil the shrimp for 2 minutes on each side.
  • Serve while hot and add lemon wedges to garnish.

If your guest is not partial to fish or if they have an allergy, you can make a salad instead.

Ingredients:

  • 3 cups of fennel bulb (finely chopped)
  • 2 cups of chopped tomato
  • 1 ¾ cups of red onion (finely chopped)
  • 1 cup of fresh basil (chopped)
  • 1/3 cup of balsamic vinegar
  • 1 Tablespoon of olive oil
  • 1 teaspoon of black pepper
  • ¼ teaspoon of salt
  • 4 garlic cloves (minced)
  • 2 cans 0f chickpeas (rinsed and drained)
  • ½ cup of crumbled feta cheese

Directions:

  • Place all of the ingredients in a bowl, except for the cheese, and toss to mix.
  • Allow to stand for about 30 minutes
  • Place your salad into bowls and top with feta cheese before serving.

Main meal

A good stew is a great comfort during the cooler months. This gluten free chicken stew will have your guests begging for more!

Ingredients:

  • 1 Tablespoon of olive oil
  • 1 chopped onion
  • 4 minced garlic cloves
  • 1 Tablespoon of chopped thyme
  • 2 cans of white beans (rinsed and drained)
  • ½ cup of water
  • 4 canned, plum tomatoes (drained)
  • 1 can of fat-free chicken broth
  • 3oz of baby spinach leaves (roughly chopped)
  • 2 cups of shredded rotisserie chicken breast (remove skin and bones)
  • ¼ teaspoon of salt
  • ¼ teaspoon of black pepper

Directions:

  • Heat the oil in a saucepan before adding the onions and cook them until softened.
  • Add the thyme and garlic before cooking for another minute while stirring.
  • Next add the tomatoes, beans, water and broth.
  • Turn up the heat and bring the stew to a boil.
  • Reduce the heat and allow to simmer for approximately 5 minutes.
  • Break up the tomatoes with a spoon and, if necessary, add more water.
  • Add the spinach and stir until it begins to wilt.
  • Add your cooked chicken meat and cook for another 2 minutes
  • Add salt and pepper to taste and serve hot to your lucky guests.

Something sweet

Now for the best part of this gluten free feast – dessert! This sweet treat is the perfect way to end any meal and it won’t have you feeling guilty either. Try this scrumptious pumpkin pudding!

Ingredients:

  • 2 cups of milk (2% reduced-fat)
  • ¾ cup of brown sugar
  • ¼ cup of cornstarch
  • 2 eggs
  • 1 cup of canned pumpkin
  • ¼ teaspoon of salt
  • ¼ teaspoon of pumpkin-pie spices

Directions:

  • Whisk together the milk, cornstarch and sugar in a large saucepan.
  • Slowly bring the milk to a boil.
  • Boil for about 3 minutes while constantly whisking.
  • In a bowl, beat the eggs and slowly add half the boiling milk to the eggs.
  • Return the egg mixture to the rest of the milk in the pot. DO so slowly and while whisking constantly.
  • Continue whisking and cooking until the mixture becomes thick.
  • Remove the mixture from heat and add the canned pumpkin, pumpkin spice as well as some salt.
  • Spoon this mixture into bowls or cups and allow to cool for about 30 minutes before you serve.

These gluten free dishes are excellent for every occasion and they are a sure way of ensuring that anyone with an allergy or intolerance will not go hungry or feel like their food options are limited.