“So…what do you eat? Just meat and vegetables?” my in-laws asked – again – at dinner the other night. They took us out to celebrate my husband’s new job, and we chose a steakhouse, where the only things we had to omit were the croutons on the salad and the bread, which was warm, soft, and served with butter.
My son ate four pieces in short order. I think he’s missed bread. The bread that was warm, soft, and served with butter. Um. I might have struggled with that little sacrifice, but it’s worth it!
We’ve had over a week of normal digestion for my husband, praise the Lord! I have absolutely noticed a difference (looser, no constipation) in my 2-year-old’s BMs, even though she is eating occasional grains.
What DO We Eat?
My in-laws were shocked and surprised to hear that I’ve made three kinds of pancakes, two kinds of muffins, and two incredibly delicious batches of cookies, all 100% grain free. I have a cracker recipe, too, but have yet to tackle it. We’re really not lacking, and we never go hungry.
A Cinnamix power ball, one of my favorites, from Healthy Snacks to Go.
Now if someone in our house was allergic to either almonds or coconut, we might start having more problems. A lot of grain-free adaptations of “normal” carby foods either use coconut flour or almonds in some way. Luckily, we love them both.
If you’re curious about our main meals, I included our menu plan last week at Grain-Free Dinner Ideas. I’ll dish out more of what we’ve been eating for breakfast, lunch and dinner on Wednesday with “Lessons Learned from a Puddle on the Floor.”
Today I wanted to answer some FAQs that people have been asking about our family’s experiences with the grain-free lifestyle.
What Do the Kids Eat?
First, let me make it clear that we haven’t forced the kids to go grain-free with us. Their grains are drastically reduced, but we decided it wasn’t that important for them to be 100% for a couple reasons:
- Leah gives us enough fits about food. If she wants cheese and sourdough crackers for a snack, that’s a battle I don’t want to fight.
- For the first week or so, we had all salads at lunch. Even though it was pretty easy to feed the kids grain-free most of the time, it was nice to be able to let them have crackers or quesadillas, too.
- I wouldn’t have to explain all this to Paul’s teacher.
We still have some crackers I made before we went grain-free 2 ½ weeks ago a
s well as some tortillas in the freezer. Other than that yummy bread at the steakhouse the other night, though, that’s all the grains they’ve had (plus some animal crackers for a child’s birthday snack at school). I think the fact that we didn’t even get through the half jar of crackers tells you that kids don’t need grains to survive, since mine had them right there and didn’t often ask for them.
The children eat:
- Soup, or whatever our main course is, sometimes with some crackers or tortillas if they’re not digging whatever variation of vegetables we have going.
- Homemade yogurt – often twice a day
- Cheese
- Hard-boiled eggs, egg salad (with and without crackers), scrambled eggs
- Fruit – tons of fruit! Everyone is eating 1-3 apples per day right now, plus plums, pears, bananas, and dried fruit.
- Apples – did I mention apples yet?
- Crispy nuts – almonds, walnuts and pecans
- A typical lunch plate for my 5-year-old might include 5 carrot sticks and 5 cucumber slices with dressing, 3 slices of cheese, a hard-boiled egg or some leftover meat with mustard and ketchup to dip, plus perhaps a bowl of yogurt with fruit. Typical for my 2-year-old…well, maybe she’ll let us know what “typical” is someday. She’s two, going on thirteen, going on nine months.
- See below for snacks and more…
What Kinds of Grain-Free Snacks Have You Found?
- Smoothies
- Cheese, fruit, yogurt
- Homemade beef jerky (this recipe for homemade jerky with ground beef is excellent, and not even that expensive. I upped the spices for the adults – yum!) I had been totally intimidated by jerky for months for some reason, even though I was really interested to make it. The day after we decided to go grain free, I figured it out. I have no clue why I waited so long. {Easy!}
- Coconut milk ice cream (for dairy-free husband – it’s way better than he expected!)
- Nuts, nuts, and more nuts
- Power bars from my Healthy Snacks to Go eBook
- Dried fruit (how to dehydrate fruit)
- Apples
- Other fruits
- Cheese
- Yogurt
- Grain-free cookies
- Double Chocolate Chip Cookies – I’m kind of sad I won’t have any of these left to allow someone else a taste, only because I guarantee they’d be shocked that there’s no grain in them. I could eat 20. (Whoops! Don’t tell…that’s very gluttonous, but also honest, so maybe that cancels out.) I used sucanat, made my own “almond meal” instead of the almond flour, and skipped the xanthan gum entirely, and they still worked out just incredibly.
- Pecan Slices – these are very crumbly, which makes them the closest thing to “melt in your mouth” I’ve ever had. They firm up in the fridge quite a bit, but nothing compares to the first day they’re made. I cannot get over the fact that they only have 2 Tbs. of sweetener in the whole darn batch. You would never guess it after a taste. Mine do not look like the photo at the post, so perhaps I mashed them down too thinly. I still might try adding an egg next batch so it doesn’t rain crumbs through my cooling rack. Then again, I enjoyed eating the crumbs…
- Double Chocolate Chip Cookies – I’m kind of sad I won’t have any of these left to allow someone else a taste, only because I guarantee they’d be shocked that there’s no grain in them. I could eat 20. (Whoops! Don’t tell…that’s very gluttonous, but also honest, so maybe that cancels out.) I used sucanat, made my own “almond meal” instead of the almond flour, and skipped the xanthan gum entirely, and they still worked out just incredibly.
- Grain-free muffins (these coconut muffins plus a new one)
- Tea, coconut milk hot chocolate
- Chocomole (right) and variations I’m playing with for a healthy desserts eBook
- Homemade potato chips (Hubs made a special request for these for date night tomorrow)
- Coconut macaroons have been on my list to make since Saturday when I made homemade mayo and Caesar dressing, which means I have some egg whites hanging around. I’m also fiddling with recipes for 2, 3, or 4 egg whites for the someday eBook. (UPDATE: Tons of coconut macaroon option in Smart Sweets!)
- I also realized I could make this grain-free coconut pie if I was so inclined, this photo of which I found in my desserts eBook folder:
- When we’re out and about, I’ve been relying more and more on non-grain snacks anyway, just because they’re easier to have on hand: apples, dried fruit rolls, nuts, raisins.
What Counts as “Grains”?
First of all, let me say that we’re making this up as we go. We are not following any particular “diet”, although I’ve been trying to learn about and learn from the wisdom of some tried-and-true diets like GAPS, The Maker’s Diet, and the SCD Diet. (Look for a basic synopsis of each of those in the next few weeks – thank you, Sarah, for the idea!) We decided to go “grain-free” and see what happened, and my husband also cut dairy. We cut out the following as “grains”:
- wheat
- rice
- barley
- oats
- anything else obviously a grain
- legumes: dry beans of all kinds, lentils, peanuts (and I threw peas in for good measure) – yes, this includes peanut butter
- unsoaked nuts
- corn of all kinds
We are allowing potatoes, which is really quite a welcome relief sometimes. On carb-focused diets, including all three of those mentioned above, potatoes are not allowed. Like I said, we’re making our own rules as long as it’s working!
What has Been the Easiest Transition?
Katie: Soup. When I make soup, I simply leave out the grains. I might add a few more vegetables, but really, I don’t make many changes to my stand-by recipes, and we really don’t miss it. Instead of soup, salad and a side bread, we just have soup and salad. We aren’t starving! 
Usually the kids will have crackers or cheese quesadillas offered, since they’re not huge salad eaters (although my two-year-old, right about the time her brother took an interest in salad, has decided eating a quarter of mom’s salad every night is really cool. He stopped eating salad a year or two later. Is this a normal trend for other families?). Sometimes they just have lots of veggies with dip or a bowl of yogurt, depending on what we have on hand.
Husband: First response: “Nothing.” (Sometimes he is a pessimist, but it’s just an act.) Second response: “Not drinking milk.” (He misses the point that the rest of us are just forgoing grain.) Trying again: “Ummm…I like grains.” I gave him some examples. He finally acquiesced that, “The grain-free cookies are pretty good; they aren’t a compromise. But. If you asked me at any meal if I’d rather have grains, I’d say yes every time.”
What’s the Most Difficult Temptation?
Katie: Honestly, it’s the doggone packaged cookie dough my son won for the library’s summer reading program! For the first week or so, it was sitting right in the front of the refrigerator, and it would laugh at me every time I opened the door, tempting me to grab a spoonful on the run. Phooey on that stuff! There’s not one good thing in it, even if there wasn’t flour!
Going out for breakfast/coffee with a mom from my son’s school was a bit complicated last week, too. There’s really not much you can eat at a coffee shop when you’re not eating grains. Bible study snacks are never easy to pass up, either.
Now that it’s been over a week for me and more than two weeks for my husband, I’m getting to the point where I want biscuits, cornbread, and toast with my soups. The quesadillas the kids had tonight looked awfully yummy! It’s just a craving, though, nothing I can’t beat back.
Husband: “Beer. Bread. Cheese. Oatmeal. Breakfast in general.” (The man loves his oatmeal.) He’s happy his gut is healed and says, “Now it’s time to get OFF the diet. Although I also lost five pounds.” He’s really, really ready to get his favorite foods back.
How are You Going to Get Back to “Normal”?
We’ll be introducing things one group at a time, based on the Maker’s Diet’s phases. Jordan Rubin allows lentils in phase one, so we are having those for dinner tonight. In three days, we’ll add black and kidney beans (I’m sprouting them), and then perhaps some cottage cheese or raw cheddar cheese after another three days.
Once we’ve accustomed to those for at least a week, we’ll add some soaked or sprouted gluten-free grains like rice. Gluten-containing grains will be introduced the slowest, starting with sourdough spelt, then sourdough wheat, then sprouted or soaked wheat. I’ll be able to test our whole family on each kind of preparation exclusively for a week to 10 days as a true Test Your Grains Challenge, which I’m pretty excited about because I’m a science nerd like that!
How Does Grain Free Affect Your Food Budget?
I have no good news here. There’s just no getting around it: meat, nuts, dried fruit, and even vegetables, most of the time, cost much more than grains and legumes, especially coming from my perspective of grinding my own bulk whole grains, making everything from scratch, and using dry beans. I just stocked up on $130 of grassfed beef and chicken, which would usually last 2-3 months, for sure. I don’t think it will stretch that far this time, although I am still managing to stretch one package of meat into 2-4 meals, including leftovers.
I have discovered spaghetti squash, which is the one replacement for grains that is just as cheap as its namesake. I promptly bought a half bushel of them the day after we decided to go grain-free, just so I could have some easy-as-spaghetti meal options.
The one positive impact on the food budget is probably in the cheese department, because since my husband is staying dairy-free for a while, too, we just skip the cheese in most recipes. Also, thank goodness it’s apple season. We have picked four bushels of apples at under $10/bushel in the last three weeks. A bushel is a lot of apples, in case you’re wondering. We love our apples.
Someone asked last week if NOT buying the grains would at least help the budget be less out of control. Because I buy so much in bulk, it’s hard to say what we’ve spent the last few weeks compared to normal Kimball life, but I have noticed this: not preparing the grains has spared a lot of prep time, especially in the evenings. I have not missed soaking things and getting sourdough sponges started, not one bit.
I wonder what I’ve done with all that extra time? I think I’ll go look for it now.
Ironically, by the way, you can check out the video for my sourdough crackers today at GNOWFGLINS sourdough eCourse.
———————————————
I’d love to see more of you! Sign up for a free email subscription or grab my reader feed. You can also follow me on Twitter, get KS for Kindle, or see my Facebook Fan Page.
If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
If you’re ready to take the Test Your Grains Challenge, here are the links so far:
- Test Your Grains Introduction
- Take the Test Your Grains Challenge
- Share Your Results: Take the Test Your Grains Survey
This post is entered in:
- Real Food Wednesday at Kelly the Kitchen Kop
- Tuesday Twister at GNOWFGLINS
- Wheatless Wednesday at Naturally Knocked Up
I’m so glad you liked the cookies from my blog! Yep, the pecan slices are fragile, but mine did hold together. Did you soak and dehydrate your pecans first? That could be the difference. I used pre-ground pecan meal. And, yah, isn’t it crazy how little sweetener is in there and how sweet they are?
The double chocolate chip cookies are a serious favorite in our house, too.
Oh, and I bet you could do the scones (http://themommybowl.com/2010/09/19/peanut-apple-scones-grain-free-vegan/) with all almond flour instead of peanut flour, too.
[Reply to this comment]
Sarah W Reply:
October 9th, 2010 at 7:02 pm
I just made the pecan cookies and did use “crispy pecans.” You think that makes a difference in how they hold up? The recipe needs some tweaking, for me. I LOVE the ingredients, but mine flattened out quite a bit and are very fragile. I wonder if butter or 1/2 butter 1/2 CO would make a difference? I hope to try the double chocolate cookies soon.
[Reply to this comment]
Katie Reply:
October 10th, 2010 at 3:24 am
Sarah,
Katie
I’m trying an egg next time!
[Reply to this comment]
Sarah W Reply:
October 10th, 2010 at 8:05 am
I agree! And I think less oil too… maybe half?
[Reply to this comment]
Deanna Reply:
October 10th, 2010 at 8:50 am
Hm…I thought I replied to this last night, but maybe not. Anyway, what I tried to say was that yes, I think the crispy pecans would have made a difference. I used store-bought finely ground pecans, which are ground much finer than anything I can do at home with a food processor. I’ve also noticed HUGE differences in coconut flours. I used Bob’s Red Mill in these. I’ve tried Let’s Do Organic brand, and I can guarantee it wouldn’t have worked. Those are the only 2 brands I’ve tried.
I do think you could get away with a little less oil, though I haven’t tried that. The dough just barely came together for me, so you might have to add an egg or applesauce to make it work if you use less oil. Of course, when you do all that, you kind of have a different cookie and I’m not sure you’d get the melt in your mouth sensation. But, I bet it would still be good.
[Reply to this comment]
Wow, very scientific. We’re leaving John on the diet indefinitely (though eventually we’ll probably try gluten-free grains), but as soon as I’ve done my 7-10 days, I’m going right back to the old way. First, we can’t afford to eat this well, I’m afraid. And second, I feel exactly the same as ever, only with huge grain cravings. I don’t think I have anything to motivate me to keep this up long-term. Especially not when I already can’t eat half a dozen things I love because they bother the baby (and no sign that going grain-free has helped his sensitivities in the least). It was worth a shot, I guess.
[Reply to this comment]
A very interesting post. So many good things to consider.Thank you for sharing.
[Reply to this comment]
Looking good! I’m about to make some egg custard/pudding for dessert but, alas, it does have dairy . . .
do you have a good coconut macaroon recipe yet? Here’s mine, just in case!
http://heartlandrenaissance.com/2009/12/coconut-macaroons/
Best,
Sarah
[Reply to this comment]
Katie Reply:
October 5th, 2010 at 9:59 am
Of course I have yours printed out already!
I am trying to work with unsweetened coconut, though, but yours was a good guide. 
Katie
[Reply to this comment]
I agree with leaving potatoes if doing a grain free run – “new” potatoes are one of the first items allowed post GAPS. GAPS also allows navy beans and lentils, and I sprout those thoroughly before using.
Glad you are cutting out unsoaked nuts as well – nuts, even after soaking and roasting, still tend to have as much phytates as unsoaked flour -oy! I didn’t realize that when I first started GAPS.
Enjoy going grain free!
[Reply to this comment]
AmandaonMaui Reply:
October 7th, 2010 at 8:48 pm
Wow, that’s interesting to know! I wish my oven had a lower temperature setting than 170F. I’m going to look for a toaster oven soon with a 150F setting.
[Reply to this comment]
I am curious – my husband has colitis, and 2 things that really bother him are coconut and nuts. I don’t even think the flours would be good for him – I think even the garbanzo bean flour I use occasionally for my son (food allergies) affects him as well because of the high fiber content. How is it that you are able to replace the grains with those items and his symptoms improve? I guess in the end, these gut diseases are so individual, and I know those who have them have to find their own personal triggers they need to avoid.
[Reply to this comment]
Katie Reply:
October 6th, 2010 at 7:16 am
Anne,
I just told someone this week that the one thing consistent about IBD is that the trigger foods and overall experience are different for everyone. Some folks also have a terrible time with raw foods, especially cruciferous veggies and apples, but they’re not bothering him in the least. ???
I’m still not 100% positive that it was Crohn’s causing his digestive problems, but it’s likely. Of course, Crohn’s and Colitis can be different beasts, too.
Does soaking grains, like oatmeal, make any difference for him?
Katie
[Reply to this comment]
Thank you so much for taking the time to share all this information! You break the rules when it comes to the number of words, but I’d much rather read ALL of your posts.
Can you share how you made your own almond flour? I started investigating alternatives to wheat flour over the summer just because, and because my mil is a self-diagnosed celiac. I was blown away by how expensive gluten-free flour can be!
The snack ideas are extremely helpful. I tried the chocomole, too, and my kids mostly liked it. I ended up doubling the recipe and using 1/2 honey 1/2 organic sugar. I found another one that uses cream which I’d like to try to see if the cream and the other ingredients mellow the honey taste a bit.
[Reply to this comment]
Katie Reply:
October 6th, 2010 at 7:24 am
Barb,
Number of words? I do not compute.
I didn’t quite get to almond flour, just almond meal. But it worked for what I was doing. Here’s how to make homemade almond flour for real. That was a little too much work for me, so I flubbed it!
I agree, that GF flour is sooooo expensive!
Katie
[Reply to this comment]
I have a wonderful, grain-free peanut butter cookie recipe:
1 C peanut butter
1 C sugar
1 egg
1 tsp vanilla
Mix & bake. I changed this a bit. I use between 1/2 & 3/4 C of sugar. I usually add about 1 TB of applesauce because it makes the cookies a bit softer.
I tried the same recipe with almond butter substitution. The resulting cookies were an entirely different texture, tho i liked them. (Hubby said that they remind him of a Chinese restaurant.)
I choose to eat largely vegetarian/pescatarian, where i’m only eating some sea food on occasion. Currently my food restrictions: gluten, pinto or navy beans, lettuce, tomatoes, alfalfa, baker’s yeast, brewer’s yeast (which includs vinegar or anything containing vinegar), mushrooms, eggs, cow’s milk (but i can have cheese), cauliflower, lentils.
(Because of the vinegar issue, the doc even told me to avoid using vinegar for cleaning & laundry!)
I also have severe indigestion/gas with apples, root veggies (mostly beets & carrots, i think).
I’m finding this “diet” quite a challenge. Even a salad at a restaurant is verboten, tho i can do a spinach salad. Going to be an interesting few months as i try to follow these restrictions!
[Reply to this comment]
Katie Reply:
October 6th, 2010 at 7:26 am
Phew! That’s a lot of things you can’t eat! Here’s hoping you can heal your gut and get back a lot closer to “normal” soon! –Katie
[Reply to this comment]
Thanks for your honest answers about a grain-free diet.
I’ve been using some of your ideas to at least reduce our grains and it seems to be helping.
We have that same carton of Chocolate Chip Cookie Dough from the library reading program at our house. My solution was to freeze it in balls so that I can throw some in the oven to take for school treats, family gatherings, small group, etc. in a pinch. Isn’t that terrible? Usually there’s other worse snacks at such gatherings though.
[Reply to this comment]
Even though I was ready do the grain challenge a few months ago, my husband and I have pretty much gone low carb and have reduced grains and starches down to about 50g a day. I don’t have your husband’s problems, but between increasingly high blood pressure (now 135 over 78 thanks to LC) and other concerns, we’re just as happy to avoid grains. I’m so glad your husband is finding relief. Good luck with your extended family. My mother is horrified – she thinks without high fiber grains, we’re going to starve or worse.
[Reply to this comment]
Okay. So, now…I’m super overwhelmed. What’s the “plus” about going grain free??? You cut out beans and oatmeal…which in my HUGE notebook of your articles says are a STAPLE in your house! So…it was becoming one in mine…now what. Am I doing it all wrong? AGAIN?!
[Reply to this comment]
AmandaonMaui Reply:
October 7th, 2010 at 8:51 pm
This is just a short term thing they are doing for her husband’s sake. It’s not a permanent change. I don’t think she’s changed her mind about the benefits of things like oatmeal and beans at all. It’s just that her husband has a specific dietary issue that needs to be met in a different way for the time being.
[Reply to this comment]
Nevermind! I found out why…after some preusing…
I’ve been reading/learning about the grain free/dairy free thing but didn’t really know WHY it was important. There’s so much to learn!
I’ll definitely keep you and your family in my prayers! I loved how you said you “know that God is going to take care of us, and I really can’t wait to see what He’s going to do”. That’s my motto DAILY!!! He always amazes me! He’s such a great God!
[Reply to this comment]
Katie Reply:
October 6th, 2010 at 7:27 am
Kaelyn,
It’s a very individual thing for us, and although some people would say that everyone would benefit from being grain-free, it is rough on the budget. We miss our legumes! 
Katie
I’m glad you found the answers.
[Reply to this comment]
This is a question for your inner scientist: Have you ever studied the possible connection between the ever-increasing amount of gluten sensitive people and GMOs (genetically modified organisms)? What about the connection between gluten sensitivities and fungi (mycotoxins)? Studying the allowable amounts of mycotoxins in both human and animal food supplies is what first started me on this incredible nourishing foods journey to ever-increasing wellness. I’m thinking organic gf grains might be a next step for us, yet I’ve read the mycotoxins are a bigger health hazard than pesticides! I just can’t figure out a way to get grain back into our diet!
[Reply to this comment]
Katie Reply:
October 6th, 2010 at 11:36 pm
Karen,
I can honestly say I haven’t, but I immediately thought of the Salem Witch trials! I’m pretty sure one of the theories surrounding the women’s odd behavior was mycotoxins, but other than that I’m clueless about them. Copied your thoughts into my grains folder, though! Certainly makes you wonder, doesn’t it? –Katie
[Reply to this comment]
AmandaonMaui Reply:
October 7th, 2010 at 8:53 pm
I think the Salem Witch Trials was just a popularity contest gone awry.
[Reply to this comment]
My son and I are Celiacs and there are multiple food allergies in the house – artificial colors and flavors, apples, oranges, grapes, all berries, plums, almonds, soy, and lactose. At first you do feel like there’s nothing left to eat, and food planning was constantly on my mind. Now, it’s easy (except when traveling) and everyone is so much healthier. You will find that as you start testing foods back in your diet, you may get reactions that are much stronger than you expected. My son would usually have reactions right after eating a reintroduced food. But in the end, all this work is more than worth it! Good luck!
[Reply to this comment]
Great post! We have been eating different levels of grain free for a little over a year now. My husband and I have never felt better! My husband has terrible IBS. We first tried just going grain free and then in that process we found a great local farm that sells grassfed raw milk. I don’t think I could live without our raw milk now! I was very hesitant to try at first but man once we did we all feel great!!! My husband no longer has any IBS flair ups and can still enjoy dairy!
[Reply to this comment]
I’m gluten free, so I definitely know how my food budget has gone up in some areas, but it has gone down in others. I gave up a lot of packaged foods because of my celiac disease and I up-ed the cost on my meats and vegetables. Now that I am also doing mostly local and organic my budget has gone up again, but I am still spending less now per week than I was when I wasn’t paying attention to my food intake at all. At one point I was spending $200 per week for two adults. Now I spend $140-160 per week for three adults.
[Reply to this comment]
Grain-Free: Trial and Errors « Ruminations from Earth-That-Was // Oct 22, 2010 at 6:09 pm
[...] Kitchen Stewardship [...]
That all sounds great, and I love nuts, but my son is allergic, so I can’t do almond flour or all those variations with nuts you have going on here. Fortunately I can still have dairy (at least for now) so I’m managing, but I’m getting sick of eggs.
I need to get salad fixins, I guess, but I can’t really get excited about that in the winter. I’d rather have soup, and I’ve been eating A LOT of that.
[Reply to this comment]
Katie Reply:
November 26th, 2010 at 2:42 pm
MH,
Yes, I know what you mean about the salads. As soon as the Farmer’s Market petered out, our salads got boring and less frequent. Try these pancakes:
3 bananas, 3 eggs, 3 Tbs oil, 1 tsp cinnamon (optional: 1/4 cup yogurt cheese).
No nuts makes grain-free much harder! Good luck!
Katie
[Reply to this comment]
Snacks… At “bring a finger food” events I’m in trouble. Any suggestions for allowed snacks on a broken shoestring budget that will guarantee at least one thing I can eat without my special diet standing out like a sore thumb?
[Reply to this comment]
Sarah W Reply:
January 26th, 2012 at 11:23 pm
I like to bring carrot sticks and homemade veggie dip. Katie has a good recipe for that.
[Reply to this comment]
Katie Reply:
January 30th, 2012 at 9:49 pm
Kathryn,
Here are some ideas, although not all GF: http://www.kitchenstewardship.com/2011/06/15/can-you-take-your-weird-real-food-to-a-party-with-normal-people/
But here’s a perfect gluten-free finger food: popcorn! (If you’re grain-free, maybe homemade beef jerky?)
Or, one I’ve finally perfected for the update to the snacks book, and super frugal: crispy roasted chickpeas.
Hope that helps!
Katie
[Reply to this comment]