In case we hadn’t noticed or were trying to avoid the inevitable, another holiday is looming around the bend.  Easter!!  We know we should be happy and excited, but the usual panic mode sets in at the concept of figuring out how and with whom we can successfully celebrate this holiday gluten-free.

Remember when preparing and celebrating was so much easier, all of those wonderful holidays of the past that we have had the pleasure of enjoying with gluten–of course, there were always consequences. I think what we must keep in mind is that we do have choices.  While some of these choices may not be understood by friends and even family members, we must always consider that the bottom line is that we must take care of our own health and that of our children.

Your options include:

• Risk Contamination: We can either go to the home of a family member or friend–at the risk of our own health–just to save face.

• Bring Your Own Food: Of course there is the possibility that we can do the exact same thing (go to the home of a family member or friend just to save face) with the exception that this time we play it safe and bring all of our own food.  This is generally safe for our health, but it puts us at great risk of seriously offending our family members.

• Celebrate with Celiacs: Another option that I have successfully tried in the past is to celebrate holidays with friends who have celiac disease or gluten intolerance.

• Host Your Own: Last but certainly not least, we can have Easter at our own home and do all of our own preparation.

The latter is generally the best option for my family.  Let’s face it, we either risk getting sick, or injuring someone’s feelings.  Either way, someone is always at risk of getting hurt.  Personally, I would rather not risk getting glutonized and then spend another week paying for it.

Fortunately for my family, I love to cook, and they all love to cook as well.  That to me is one of the greatest things about the holidays in our family is that each one of my children and my husband take on one or more of the items on our holiday menu.  It takes the pressure off of me, and it teaches everyone how to cook.  It is so extraordinary to see my family all working together to create a wonderful holiday celebration.  The passion for cooking that my mother had instilled in me, I now see has passed on through my children.  I can’t tell you what a great blessing this is.

I know in theory the idea is to spend the holidays with extended family members, but we still need to weigh the pro’s and con’s when gluten sensitivities are involved.  Although, guilt and coercion can play a part in extended family’s recipe for a fun-filled holiday, we still love them dearly.  Unfortunately, they just don’t all understand the celiac or gluten-free thing.  They think that “just a little wheat won’t hurt,” or that we can scrape off the wheat and it will be fine. I think somewhere inside of them they do mean well, but enough is enough!  When it comes to celiac disease and gluten intolerance, every woman, man and child for themselves!

My advice to you will always be to cook your own meals, that way you know exactly what is going into it.  Plus, you can make it as healthy as you want it to be, and even control the cost if necessary.  Now I know that the intricacy of my Gluten-Free Easter Menu may seem overwhelming, but the idea is to break it down into small segments, preparing a bit of the menu each day.

I also firmly believe in freezing what you can’t eat or what you can prepare in advance.  It does not need to ALL be made in one day.  A little practice, preparation, and organization will go a long way to creating a successful Gluten-Free Easter Celebration.  May the Culinary gods be with you this holiday season!

My Gluten-Free Easter Menu (Recipes Below):
Gluten-Free Cherry, Pineapple Glazed Ham
Gluten-Free Creamy Potato Casserole
Gluten-Free Oven Roasted Asparagus with Herb Vinaigrette
Salad with Gluten-Free Croutons and Citrus Vinaigrette
Gluten-Free Sesame Oatmeal Rolls
Gluten-Free Dessert:
Gluten-Free Berry Pavlova

Gluten-Free Cherry Pineapple Glazed Ham

• 2 to 5 lb.’s Organic Ham
• 1Can Pineapple Slices (Reserve juices)
• 1/4 cup whole cloves
• 1 cup Cherry Preserves
• ½ cup Pineapple juice (reserved)
• 2/3 cup butter

Directions:

• Preheat oven to 325 degrees F (165 degrees C).
• Score ham, and stud with the whole cloves and pineapple slices. Place ham in foil lined pan.
• On the stove in a medium sauce pan heat the cherry preserves, reserved pineapple juice, and butter. Keep glaze warm while baking ham.

Gluten-Free Sour Cream Cheese Potatoes

• 1 lg. Bag frozen Oreida Country style
• hash brown potatoes (32 oz.)
• 16 oz. (2 Cups) organic Chicken Broth
• 8 oz organic sour cream
• 9 oz jack cheese, grated
• salt – pepper to taste

Directions:

• Defrost Country Style hash brown potatoes.
• Mix all ingredients together.
• Butter a 9 x 13 baking dish.
• Place all ingredients in prepared 9 x 13 baking dish.

Roasted Asparagus

• 1-2 lb.’s Asparagus
• 1 recipe of Gluten-Free Herb Vinaigrette (See Recipe)

Gluten-Free Croutons

• 1 loaf of your favorite gluten-free bread, chopped into chunks
• 2-6 cloves, Garlic, finely minced
• ½ cup Parmesan Cheese, finely grated
• ¼ cup Butter, melted
• ¼ cup Olive Oil
• 1 tablespoon Italian Flat Leaf Parsley, minced
• 1 tablespoon Sweet Basil, finely chopped
• Salt and pepper to taste

Directions:

Mix all ingredients in a large bowl, until the bread is well coated.  Oil a large baking sheet and spread the entire mixture into a thin layer.  Bake in a preheated oven at 425°F for 10 to 20 minutes.  Half way through turn the croutons so that they crisp up on both sides.  Depending on your oven you may need to bake for a little longer.

Sesame Oatmeal Rolls

Makes 12 rolls

• 2 2/3 cups Bread Flour Mix A*
• 1/3 cup gluten-free stone-ground or quick-cook oats
• 4 tablespoons sugar
• 1 tablespoon flax seeds
• 1 tablespoon toasted sesame seeds
• 2 teaspoons xanthan gum
• 1½ teaspoons salt
• 2 packets (¼ oz. each) dry yeast granules (not quick-rise)
• 2 teaspoons olive oil
• 1½ cups water (110°F)
• Corn meal
• Additional sesame seeds to sprinkle over tops

Directions:

1. Spray a 12-cupcake baking pan with baking spray and sprinkle with corn meal.
2. Lightly grind oatmeal in a bender or small food processor to form a course flour. Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110°F) and olive oil into mixing bowl; mix until just blended. Scrape bowl and beaters, and then beat at high speed for 2 minutes.
3. Scoop dough for rolls into prepared cupcake pan with an ice cream scoop. Cover with a light cloth and let rise in a warm place (about 80°F) for 40-50 minutes, until dough has slightly more than doubled in size.
4. Place shelf in center of oven. Preheat oven to 400°F while bread is rising (do not use a convection oven).
5. Lightly spray tops of rolls with baking spray (this will help rolls to brown slightly) and sprinkle with additional sesame seeds. Bake in center of preheated oven for 15-25 minutes. Rolls should have a hollow sound when tapped on the sides and be light golden in color. Instant read thermometer should register about 205-215°F. You can bake them longer to make a thicker crust; the color will deepen, and the internal temperature will continue to rise. Remove rolls from pan and cool on a rack. Rolls can be stored in refrigerator for up to two days or freezer for up to three weeks; wrap well in plastic wrap and then foil. Refresh rolls with a sprinkle of water and rewarm in 350°F preheated oven; wrap in foil if you do not want a crisp crust (but open the foil for the last five minutes). Or microwave rolls for 15 seconds and then lightly toast.

* This recipe makes 3 cups of Bread Mix A:
1 cup millet flour, ½ cup sorghum flour, ½ cup corn starch, ½ cup tapioca flour (also called tapioca starch), ½ cup potato starch. Find directions for mixing and measuring gluten-free flours in our Gluten-Free Philosophy.
© 2008 by Claudia Pillow and Annalise Roberts

Mixed Spring Green Salad with Fruit, Nuts and Goat Cheese with Citrus Dressing

serves 4

• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• 1 tablespoon minced shallot
• 2 teaspoons white-wine vinegar
• Coarse salt and ground pepper
• 2 tablespoons extra-virgin olive oil
• Or 14 cups of mixed spring salad mix
• 1 orange cut into segments
• You can use slices of strawberries, grapes and kiwi as well
• ½ cup dried cherries or cranberries
• ½ cup chopped walnuts or pecans

Directions

• Combine juice, honey, shallot, and vinegar in a blender; season with salt and pepper. Puree until smooth. With motor running, add oil in a steady stream until emulsified.
• In a large bowl, toss spring mix salad greens, fruit, nuts and cheese with dressing; season with more salt and pepper. Serve immediately.

Gluten-Free Pavlova

serves 8-10

Directions:

Preheat oven to 375 degrees.
Beat egg whites with the cream of tarter till stiff.
Add water and beat again.
Slowly add sugar while beating.
Beat till sugar is dissolved (about 5 min.)
Fold in corn starch and remaining ingredients.

Mound meringue on a baking sheet that has been lined with foil and has been sprinkled with corn starch.  (Can use Silpat or parchment instead of foil)
Use a spoonula/rubber scraper to make a thinner section in the center, leaving a thicker edge all around the perimeter.  This well will hold fruit.
Turn oven down to 175 degrees and cook meringue for 1 3/4-2 hr. then turn oven off and leave it in oven till the oven is cold.  When you remove from oven, keep in an airtight container till you decorate it.
To Decorate:
Place on large serving dish.
1 hour before serving the Pavlova, top the meringue with whipped cream.  This will help to soften the meringue so that it will be easier to cut.  Refrigerate until ready to serve.
Just before serving pour any berry or fruit mixture (lightly sweetened with powdered sugar if necessary) that you would like to use over the top and serve immediately.  Whatever berries or fruits that is in season will be great.  Using frozen berries and fruit works as well, just make sure to drain off excess liquid once the fruit is defrosted.  Reserve this liquid and it can be used to serve over the top of each serving rather than the Pavlova sitting with a pool of liquid in the center.  This will make it very soggy.
The meringue is supposed to be dry & crusty on the outside and soft and sweet in the inside.