Kind of Wedding Related: Celiac Disease

Yes I forgot about the cross contamination.... my FMIL is bringing GF food for her and her sisters. They said they didn't want me or FH worrying about it and also they'd feel safer bringing their own GF food. I said that's fine!

@Felicia Reading what others have posted, I may have more luck just having separate things for my mom and myself.. My mom is especially susceptible to cross contamination.. I am a more mild case because I am so young and caught it early. Still need to be 100% GF but if I have some kind of cross contamination it probably won't affect me as much as her.. She gets very very sick. Food is something I really care about for my wedding, but I'm thinking it's more important to have food that is safe for me and my mom and food my guests will love. I don't want to spend the night sick!

@Felicia I am in Indiana.. I have heard the same with Moe's and Chipotle! My mom also has luck with McAllister's

I am making a small cake just for FH and I to cut at the wedding Ive tried many different variations to find the right one and this is the best so far

1 1/3 cup GF Flour (I use Aldi brand but Pilsburry also makes a really good one)

3/4 tsp baking powder

1/2 tsp xanthum gum

Salt

1 stick butter (preferably unsalted or omit salt above)

3/4 cup granulated sugar

2 large eggs room temp (very important for consistency, do not use cold eggs)

3 tsp vanilla (make sure it is GF)

6 tbsp Rum (yup the alcohol. I like white rum best but feel free to play with different flavors)

Mix all dry ingredients except sugar in one bowl and wet in another. Add sugar to WET ingredients and mix until creamy, slowly add dry. Pour batter into greased cake pan (double check your spray is GF or use coconut oil) and bake for 20 minutes on 350 or until toothpick inserted in center comes out clean.

We are using this as our base, I am adding a vanilla bean to the batter and doing a berry compote filling with a pistachio buttercream icing. Its delicious cake, fluffy and moist and keeps well for about 2 days in a air tight container.

Like lily said above, dont trust bakeries unless they use only certifies GF ingredients throughout their kitchen.

ETA: Oh hey! Just saw youre an Indy girl. Where are you at? I'm just north of Carmel!

@MrsToBe I will have to try that! I'm from Bloomington! We go to IU, but grew up in Bloomington! If you ever come to Btown, Rainbow Bakery is the bakery I keep talking about! They even have GF donuts and my mom said they're AWESOME.

My Grandma has CD and I had planned to offer GF for her at my wedding before she died. Sounds like you have already gotten a lot of really good advice so I just want to tell you good luck! It is crummy, but GF food has come a long way since people thought it was a health craze.

You definitely cannot layer a cake with regular and gluten free layers. That's called cross contamination and could possibly make you or your mother sick. There are plenty of GF options that are delicious and are regularly served at weddings. You could easily do chicken or fish (making sure it's prepared with GF containing ingredients) and a side of veggies and rice. Simple and delicious.

Im down there all the time we constantly camp at Hoosier National!

And GF Donuts?! Thats the ONE thing I have not been able to do myself.

Seriously, though I was diagnosed in 2008 and I have made it my mission to eat like a normal person. It takes me longer because I make most everything from scratch but its so worth it and I have BUTT-LOADS of recipes so feel free to give me a holler anytime!

@MrsToBe yes! Donuts! Since I am a student, I'm kind of concerned with how much time everything will take me making from scratch, BUT my mom also just bought me an Instant Pot (I think she knew she was passing the gene onto me before it was confirmed lol). If you don't have one, it is awesome!! I love mine!

Do you have a Pinterest with GF recipes? I may follow you on there if you do! I'm somewhat lost!

I have actually learned how to adapt normal recipes ( I also have other allergies so I have to replace a lot, not just flour lol) but I've found the key is keeping it simple.

It seemed like whenever I would try recipes that called for 5 different types of flour and all these different additives it ended up a dry, tasteless mess. But when I pull out my grandmas old recipes and just go cup for cup and make only a few tweaks here and there (above cake recipe used to call for 3-4 tbs water) it turns out so much better.

That's great advice actually! Thanks for all your help!

This has nothing to do with your wedding, but my friend who has celiac's gave me this recipe (when I was going to another friend's house and wanted to bring a dessert, but didn't want to poison her). I don't have gluten sensitivity of any kind, but I LOVE these cookies. So does FH, and friends with our without gluten issues when I bring them to parties:

Flourless Peanut Butter Cookies

1 jar peanut butter

2-ish cups brown sugar

2 eggs

tsp. baking powder

bag of chocolate chips (1/2 a bag would probably cut it, but I love me some chocolate!!)

optional: tsp vanilla, chopped nuts, M&Ms, whatever other gluten free add-ins you like!

Mix all ingredients together. Adjust your portions as needed. It shouldn't be too "wet," but it definitely shouldn't be crumbly. It should take on the consistency of your average cookie dough. Let the dough sit in the fridge for about half an hour. Try not to eat too much of it

Bake at 275 F for about 12 minutes. Adjust as needed. Watch VERY CAREFULLY because these cookies burn easily with all of the sugar. Usually yields about two dozen.

Easy-peasy and delicious!

Runaway- Ive made those before! They are so good and a great late night bake when you want something but dont want to break out all the mixing bowls lol. But a full bag of chocolate is a must. Who halves chocolate?

UPDATE: I just had my "last supper" as NGF, and got sick. So I really am ready to start this transition tomorrow morning. Just wanted to thank everyone for their support and ideas!

Be careful with doing just a partially GF meal. Make absolute sure the caterer knows who is GF and who isn't, because of cross contamination issues. For instance, you say Mac and cheese is fine, you just won't eat it, but if it's on your plate, it's still an issue. Most caterers know this, but they need to know WHO needs strictly GF and who is fine with a regular diet plate.

LOL @MrsToBe I agree! OP, use all the chocolate!!

Most people with celiacs have it so strongly that if it comes in contact with gluten it's contaminated and will cause a bad reaction. So please don't do a tiered cake... They still can't eat that because it came in contact with regular cake!

We went with GF cupcakes from an entirely gluten free bakery. One dozen cupcakes covers all celiacs guests and guests who are GF.

@mna we are doing buffet style so this isn't so much of an issue for me.. I can definitely see it being an issue if were being served but our venue only offers buffet

@kels yes, I agree.. I'm learning. Like I said, I was literally diagnosed this morning and will become 100% GF tomorrow so I have a lot to learn.

I had originally planned GF menu because of my uncle who has Celiac. Now it turns out that I don't need to worry about it at all - he's recently gotten new pills that allow him to eat all the pizza and drink all the beer that he's been denied for the past 10 years! Woo hoo! He's been going a little crazy with the bagels and pizza and pasta....I don't blame him!