Do you know what’s super fun? Having a house load of guests that you love. Lots of eating, laughing and of course, karaoke. But you know what’s not awesome? When you’re gluten-free and you’re secretly worried about what everyone will think since you’re serving gluten-free bread and stuffs.
Luckily, I have amazoids friends and family and even more luckily I’m super into saving my intestines so I won’t be serving up any gluten in my kitchen. (Bringing it in, and keeping it segregated is kind of okay, I just won’t be the one slicing up those bagels.) Still, as the only person who has to eat gluten-free, I want to make damn sure everyone is too busy stuffing their faces to notice what may or may not be in their breakfast. Also, I try to get everyone liquored up so aren’t as concerned about the food. That’s a pro tip, and you are welcome.
So here’s what I whipped up with visitors in town. Easy, breezy, yummy in all the gluten-y tummies.
This is actually in my book, and I love it so much. I’m reprinting it here for you, because I know you will love it too.
Prep time: 20 minutes + overnight rest time Cook time: 45 minutes
1 pound gluten-free sausage (check with butcher, or on package, that it is gluten-free)
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices of gluten-free bread, broken
1½ cups shredded sharp cheddar cheese
1. Prepare the casserole the night before you serve to your guests. Brown gluten-free sausage. Drain and cool.
2. Beat eggs and milk together. Add salt and mustard, and beat again. Add bread and stir until it softens. Stir in shredded cheese and sausage.
3. Pour into a greased 9-by-13-inch baking dish, and refrigerate overnight.
4. Preheat oven to 350 degrees. Remove casserole from refrigerator, and bake for 40–45 minutes. Serve warm.
Makes: 10 servings
I highly recommend that when anyone comes over you offer them a cookie. This is just common sense. Luckily Rebecca of Rebecca’s Gluten Free sent me some fabulous gluten-free cookie mixes so my work was minimal. Oh this? That’s just a gluten-free pumpkin spice cookie. Thank Rebecca.
It’s always time for tacos, and I would have taken a pic of the whole bar had we not dug in so quick the tacos were basically gone by the time I tried to snap a photo. But you get the idea. You’ve got your beans, your cheese, your guacamole and your shredded chicken cooked in gluten-free enchilada sauce = magic.
4) Booze to the Booze Booze
And yes, the obvious. Might I suggest a nice gluten-free cider for fall? Or perhaps you’d rather have some full-on bourbon? I don’t care. As long as it makes everyone happy enough not to notice the lack of croissants.
What do you serve your house guests?
That breakfast casserole looks awesome! I’m so going to try it out this weekend! Thanks for the recipe! 😛 As to what I usually serve, I do the same as you… stick to foods that are GF naturally and people won’t suspect a thing/turn their nose up! Baked potatoes, chicken/steak kabobs, tacos, etc. Most don’t have gluten in them anyway, so everyone wins!
Nachomama!!!! I wish that were my name.
I come by it naturally…nachos are one of my main food groups. Hee!
Hi, what kind of corn tortillas do you use? I haven’t found any that are GF AND made in a GF dedicated facility? Thx!
Trader Joe’s has some certified GF corn tortillas, and we have hard shell tacos we buy at Whole Foods (can’t think of the brand but not the 360 brand) that are also certified Gf. Hope this helps!