I am not gluten free, but I did work in a kitchen that catered to quite a few gluten-free people. Granted I am typing this drunk and high, it could be a teeny bit off.. so
Anyways we used to cook a dinner that consisted of 4 seperate courses. We therefore had the ability to cater to everyones needs. Gluten Free people cake alot, and we would bake or cook a variety of things for them to eat. Basically we subbed 'rice' products as much as power. Soy also works well. From muffins to a starch alternative with their lamb chops.. we did it all. Feel free to reply here or PM me. (hopefully I'll be sober!)
Good Luck!
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