Celiac Disease / Recipes

How to Feed a Gluten-Free Cold

gluten-free comfort foodYeah, I’ve been sick. And cranky. And very hungry. You might think this is my usual state of being, but only one of those things is true. You see, this week has been a very special combo of head/chest cold, insane cough that has been frightening my co-workers, and a husband out of town on business. Shockingly, the kids have not been helpful. This is why I took it on myself to provide comfort food and drink to the sick person in the house, namely gluten-free me.

Sure I’ve been powering down oranges, and sipping on tea, but the real comfort can only come from meat and potatoes followed by a hot toddy. Or at least that’s what I told myself on day four of this hacking cough, body aches, and a dearth of fun in my life. (Note, this does not apply to having a fever. Sure, I thought I had one until I realized I accidentally left the heater on for two days. A cold? That situation calls for grub.)  At the same time, no one who is battling a nasty cold wants to put the kids to bed and prepare a giant meal. And that, my friends, is where I got efficient. Don’t worry, there is a recipe or two here but the real trick is whipping this all up with as little effort as possible. What is this? Gluten-free prime rib over potato hay stacks with a gluten-free hot toddy.

1) Go to Trader Joe’s and buy their prime rib, already cooked. While it doesn’t have that cute little ‘g’ label, a close inspection of the ingredients list shows zero gluten. If you feel better than I do, feel free to call up the store. I’ll wait.

2) Utilize that frying oil from when you made those gluten-free corn dogs. You did make gluten-free corn dogs, didn’t you? No? Then go make those! You’ll feel better in no time. All done? Okay. Pick up a Russet potato. Either peel it or not, sick person’s choice. Heat up your frying oil until it’s ready on medium-high, or pour about 1 1/2 inches of vegetable oil in a deep skillet on medium-high. Grate your potato like you’re making gluten-free latkes, and allow the potato strands to dry on a paper towel for just a minute while the oil is heating. Grab a bunch at a time (like a handful) and throw them together in the oil. Allow it to fry all over the place. Gather them up, and plate those suckers (after giving it another paper towel drain) and grind on some sea salt.

3) It’s hot toddy time. Of course your hot toddy is naturally gluten-free. Of course it is. Here’s how you make it:


1 teaspoon honey
2 ounces boiling water
1 1/2 ounces whiskey (I used bourbon, cuz’ that’s what I had)
1 cinnamon stick
1 slice of lemon
1 squeeze of a fresh lemon

1. Combine honey, boiling water, and bourbon in a coffee mug. Place cinnamon stick on the side and allow to set for 5 minutes.

2. Give it a squeeze of lemon, and serve with a slice of lemon.

Makes: 1 hot toddy, and one sick person very happy

6 thoughts on “How to Feed a Gluten-Free Cold

    • I’m pretty sure there’s some science behind that. We do need more iron to create red blood cells or something to fight the white? Says the girl with an Olympic weight lifter as a high school science teacher.

  1. You make that hot toddy sound so good even though I don’t like bourbon (or any whiskey, which is a shame since I hear it has a nice kick). I hope that awesome looking meal took the edge off. Also prob great for a hangover.

  2. Glad to have stumbled on this in the midst of my cold misery! I had no idea whiskey was (mostly) gluten free! A little research and BOOM! Thank you! One question on the potato haystack “straws.” What is a latke? Like are we taking grated carrot small or french fry size?

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