Gluten-Free Holidays

Cookies. Cakes. Stuffing to go with your roast or turkey. Noodle side dishes and sauces thickened with flour.

Holiday fare is delicious – but it’s no good if you can’t tolerate gluten.

Gluten is a protein found in wheat, rye and barley, the exact ingredient that makes bread crumbly. For the 1% of Americans officially diagnosed with Celiac Disease – and nearly 25% who buy gluten-free foods – ingesting gluten can cause many health problems, from skin irritation to an upset stomach or worse.

Hiller’s is a leader in gluten-free grocery products. This weekend, sample great gluten-free products, learn about gluten-free eating and qualify to win a gluten-free shopping spree – at Hiller’s Gluten-Free Food Fairs. (11 a.m.-4 p.m. Saturday and Sunday, Dec. 13-14, at Hiller’s, 39950 W. 14 Mile Rd. (at Haggerty) in Commerce. (248-960-1990)

And when planning your holiday menus, keep these tips in mind to make your gluten-free meals easy and delicious.

Make stuffing out of cornbread. Or try Chef Pete’s Italian Stuffing recipe.
Use arrowroot starch instead of flour to whisk together gravy.
Process toasted gluten-free waffles into crunchy alternative breadcrumbs.
Crumble gluten-free cookies for a classic crumb pie crust.
Call the host of any party you’re invited to and ask gently about the menu. Explain what it means to be gluten-free and offer to bring a favorite hearty dish.
Be careful about cross-contamination. For some gluten-intolerant eaters, simply using the same spoon in a dish with gluten and then one without can cause problems.
When in doubt, host it yourself. Then you won’t feel intrusive by asking a million questions and you’ll be confident all the food is safe to eat.

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