Any Celiac (or diet restricted) Brides?

I don't think it will be very difficult for them to make a separate meal for you, so I wouldn't stress about making it "easier" by having everyone eat the same thing.

The only situation I can think of when it's a bad idea to do gluten-free/diet restricted meals for everyone is if the food is bad. If it's good, no one will care and some probably won't even notice.

It kind of depends on your crowd, too. I know if I said "gluten free," my FH's family would have a fit. But they're also super southern. Depending on your guests, they might be totally cool with it (so long as it tastes good)!

I would order enough for you, and anyone else that might have restrictions. We are doing BBQ, but I'm a vegetarian- so our caterer is doing a vegetarian option for me and the few others that may choose it.

We always used to make a separate meal for the couple (that looks like the other meals, lol...) and get them special desserts.

Our salmon and steak will be prepared in a gf way which is not hard because those dishes tend to be gf anyways. I think only one side will have gluten and I won't have it on my plate. I would stick to a menu with dishes that tend to be gf naturally.

I'm pescetarian and deathly allergic to shellfish. I'm definitely having meat at my wedding for my FH and guests but I'm nixing all shellfish from the wedding since its deadly for me. Your caterer ought to be able to customize things for you. If gluten free goods will be a lot more money, I would opt for a meal just for you. If you're doing a tiered cake, I like the idea of having a gluten free layer as long as cross contamination wouldn't be a problem for you.

I have been wondering this myself as my bridesmaids husband (well, will be husband) has Celiac. I like the suggestion of having some naturally gluten free optilons.

K.M. makes a good point. Could you pick rice or potatoes for your starch and foods south gluten free sauces?

My mother doesn't have celiac but she eats gluten free because it, in general, makes her feel better. Most of the time when she's uses gluten free pasta I can't even tell the difference. But there have been times with desserts or bread that it just really isn't very good. So I think it kinda depends on the caterer in that aspect,

However, the expense of that I can see being a real problem. I don't see anything wrong getting one gluten free option. Or one meal for you. It shouldn't be too big of a problem for people.

I am leaning to what you all said, the only problem is contamination. I'm not sure caterers are educated enough to know that even a microscopic amount of gluten can wreak havoc on my intestines, but I also worry about the taste issue. The GF cupcakes I tasted were divine, but I haven't really liked the pastas I've tried.

A lot of the caterers we talked to completely understand about cross contamination and are trained how to cook properly for different allergies. If they offer gf food then they most likely understand all aspects including proper preparation.

Being that caterers will offer an alternative meal for guests with dietary restrictions when you are planning your menu, the same concept should apply to the couple getting married.

I have celiac disease. My future BIL also had celiac disease. He recently got married. They had BBQ with potatoes, salad, and a rice dish. They also did gluten free cupcakes for everyone because they were so good!

If you aren't happy with the pasta than I would have the guest eat regular pasta and have a separate dish made up for you. You don't have to have the caters make the meal either. You could get it from your favorite restaurant, and just re-heat it. Don't force yourself to eat something you do not like.

I am allergic to dairy. If I had any, my wedding day would be ruined. Here is what we came up with, our catering menu has items on it that are no-no's for me but also has a bunch of stuff I can have, our caterer is very aware and has adapted what she needs to for me. We ordered 100 mini vegan cupcakes (and 25 of them a gf since we have a small handful of people that are gf) and then added in a dessert bar, which I am not allowed to touch. I feel like everyone is getting what they want/need and my guests experience will not be impacted.

Any professional caterer should understand how cross-contamination works.

I agree with others, I would pick stuff that is naturally gluten free. Both our entrees and our sides are gluten free.

Vegan bride here! Im doing a taco bar style thing and have a vegan option and a meat option. I wanted to be abke to eat what i wanted on my wedding and still have my FH happy with the food too. But my cake will be 100% vegan, FH and i picked it out together

I'm not gluten free, but I'm deathly allergic to soy and my mom is gluten free due to an autoimmune disease. My caterer helped us to choose items that avoided both and the bakery we hired for our cake suggested that we make one layer gluten free and keep it completely separate. For our vegan meal, we're offering a braised chickpea and mixed vegetable dish, naturally gluten free and soy free!

I'm not celiac, but we have a couple of people attending that are. We did a normal smaller cake to cut and we have a dessert bar with a couple of gf options. Also for our buffet we have salmon, a beef option that are gf and have a separate basket of bread that is gf. All veggies and mashed potatoes are already gf.

I'm a celiac bride as well. Our caterer is accommodating my gf needs. We will be having pecan crusted chicken, potatoes, salad and broccoli salad. There will be biscuits that I can't indulge in but that's it. We're doing a cake table with 5 regular cakes and 1 small gf cake that we'll cut and that my mom (also celiac) and I can eat. A whole gf wedding cake was outrageous in my area.

This is not quite the same but I'm a vegetarian and (slowly) transitioning to vegan. We also have 9 different allergies/restrictions (including tree nuts, celiacs, and sea food). We opted for buffet style with passed items. We went with a husband and wife caterer over a larger company/restaurant because they were a great deal more accommodating and flexible. This is what we decided to go with:

Cold Apps

- Egg Salad croissants (lacto-ovo vegetarian, nut free, gluten free, seafood free, soy free)

- Fruit, veggie, and cheese display (vegan, lacto-veggie, gluten free, nut free, seafood free, soy free)

- Stuffed Endive leaves (lacto-veggie, gluten free, seafood free, soy free)

- Goat cheese and olive tampenade (lacto-veggie, gluten free, soy free, nut free)

- Blue cheese and strawberry salad with poppy seed dressing (lacto-veggie, gluten free, soy free, nut free)

Hot Apps

- Mini crawfish pies (nut free, soy free)

- spinach and artichoke dip (lacto-veggie, gluten free, soy free, nut free, seafood free)

- fried chicken strips (nut free, seafood free, soy free)

- boudin stuffed mushrooms (gluten free, nut free, soy free, seafood free)

Entrees

- Traditional jambalaya (gluten free, nut free, soy free, seafood free)

- pumpkin ravioli (vegan)

Desserts

- vegan cupcakes

- eclairs

- 2 flavors of king cake

- 2 flavors of wedding cake

- gluten free cupcakes

I am gluten free my cater is making sure my meal is gluten free and other guest too but my entire cake is gluten free and it is possible