Although the holidays are filled with decorated plates, crimson red table cloths and elaborate centerpieces, one problem lingers. Gluten is not welcomed to the table.

Having trouble entertaining a table of gluten eaters without shouting your dietary needs to the whole room? Here is how someone can enjoy the holidays while accommodating gluten-free diets.

Mike Collison has been following a gluten-free diet since September 2016. He expresses that time has deflated the temptations to stray from his diet. Despite his wife’s jest that he is not the person who buys the food in the house, Collison confirms that it is not a big interference in his daily life. It has become something that he is more aware of when going out to eat at a restaurant or attending a gathering.

 “You can still eat candy,” Collison jokes.

 He also says that he misses bagels and regular pizza crusts.

Bev Sollitto found out she had Celiac Disease a little over a year ago; however unlike Collison, her transition was not as smoothly. Sollitto shared that she feels her gluten-free diet could be an inconvenience for others. She does appreciate the spreading awareness and options people now have for this growing need. Sollitto’s favorite gluten-free treat is her daughter’s gluten-free carrot cake recipe.

 Sollitto misses Manderfield’s doughnuts, regular bread, and fish frys.

 So why would a person choose a gluten-free diet?

 “Crumbs matter to some while others sample the bread basket,” Amy Burkhart, an M.D. and R.D. specialist on Celiac disease, said on her medical website.

There are several reasons a person chooses a gluten-free diet. One of the main reasons is to prevent the symptoms of Celiac Disease, which is an autoimmune disorder where the ingestion of gluten leads to damage to the small intestine. According to the Celiac Organization, it is estimated about 1 out of 100 are affected with the disease worldwide, annually. If gluten is digested, the immune system will respond by attacking the villi, small finger-like tissues aligning the small intestines that absorb nutrients.

The disease is hereditary, in fact, people with a first-degree relative have about a 1 out of 10 risk of carrying Celiac. Now do not be too alarmed, this is why many people, much like Sollitto, must follow a gluten-free lifestyle. A study in 1999 by Ventura found that diagnosing Celiac disease at a later age leads to a greater chance in developing another autoimmune disorder. Dr. Amy Burkhart’s article 7 Types of Gluten-Free Dieters continue to explain that people prefer the diet because of having gluten sensitivity, wheat allergies, autism, to work as an anecdote for thyroid disease, or determining from the personal diet used can be help with weight loss. Another caution to be aware of are certain medication; a doctor consensus is advised. For further information on the diagnostics and protocols for Celiac disease, visit the Celiac Disease Foundation website.

“At first it was difficult but now that [gluten free foods] are more available; it is easier,” senior Jessica Anderson said about her personal diet.

 What is difficult about following a gluten free diet is avoiding grains such as wheat, rye, and barley. On August 2, 2013, the United States Food and Drug Administration issued defined “gluten-free” standards for food labeling.

During an interview between Carol D’Lima, Ph.D, a food technologist in the FDA’s Office of Nutrition and Food Labeling, and Alessio Fasano, M.D, chief of Pediatric Gastroenterology and Nutrition and director of the Center for Celiac Research and Treatment at Massachusetts General Hospital in Boston, Dr. Fasano explains that before the labeling rule, a lack of certainty whether products were legitimately safe for gluten allergenics existed. Certain requirements that complies to the FDA rules are that the product does not contain a gluten grain, derived from a gluten containing grains that has not been processed to remove the grain, and any presence of gluten must be less than 20 parts per million of gluten.

“Consumers feel much more confident in the products they buy these days and manufacturers are producing more gluten-free food products than ever before,” Dr. D’Lima said.

When preparing a dinner, be mindful to provide gluten free choices but do not make it an overbearing. Here are a couple of “Do’s” and “Don’ts” from Amy Ratner’, a Gluten Free Living Columnist, 25 Tips for Handling a Gluten Free Holiday:

*DON’T hesitate to go first. This way it will be certain that the serving spoons have not

mixed with other dishes.

*DO be cautious of cross contamination.

*DO suggest natural gluten-free foods if a guest offers to bring something: some options

can be bottles of wine, fruit or vegetable trays, even some mashed potatoes can be acceptable.

*DON’T leave out traditions, enjoy the holidays.

The best way to take caution toward gluten is to host the part to make sure various options for everyone. Because of the growing awareness of gluten allergies, the special recipes that have been making traditions throughout the holidays have been easily altered: accessible websites such as Gluten Free Living, Allrecipes, or Pinterest are reliable for delicious, fresh recipes. Another great way to spice the dinner choices is to reach out to fellow gluten dieters for their own recipes. Associated with the “For Dummies” series, Jean McFadden Layton and Linda Larsen’s Changing Wheat-Based Dough Recipes to Gluten- Free article thoroughly explains quick must know tips such as using xantham gum instead of regular flour, various balances for flavors or liquids to accommodate the missing variables, and much more. Experimenting with new flavors may succeed with finding a scrumptious masterpiece that no taste bud could refuse; gluten free or not.

“If it comes gluten free and tastes how it is supposed to be, it is a winner,” Sollitto exclaims.

After the dinner is over, it is important to avoid cross contamination from gluten-free items from others when storing items away. Make sure that the gluten free foods are stored in separate containers than the rest; labeling the containers are convenient. All dishes should be washed thoroughly to be safe to use. Cooking surfaces: such as ovens, stoves, microwaves, sinks, and counters, should be cleaned, as well. Controlling cross contamination at home is safer than at a restaurant; be conscious of the areas they cook their foods and the exposure in the air.

The holidays can be stressful enough without having to worry about what to put on the dinner table. The awareness to gluten allergies has continued to grow progressively and people are able to feel more confident choosing foods that tend to their health. Every holiday has that one unwanted guest that always makes a show of themselves, do not let gluten take over the time with others.

Have a happy gluten-free holiday!

Gluten Free Chocolate Chip Cookies

Ingredients:

3 tablespoons unsalted melted butter

1/4 cup brown sugar

2 tablespoons granulated sugar

1 egg yolk

1 teaspoon milk

1/4 teaspoon vanilla

1/2 cup gluten-free oat flour (Bob’s Red Mill Gluten Free oat flour works)

1/4 teaspoon baking soda

1/4 teaspoon xanthum gum

1 teaspoon cocoa powder

1/8 teaspoon salt

1/4 cup chocolate chips

350 degree oven, bake on parchment lined cookie sheets for approx. 11 minutes.

In large bowl whisk together: flour, salt, soda, cocoa powder and xanthum gum.

In medium bow whisk together butter (cooled a bit), sugars, egg yolk, milk, vanilla until smooth.

Add butter/sugar mix to flour and stir til smooth. Add chocolate chips

Refrigerate for about 2 hours

Drop  cookie dough balls on to parchment lined cookie sheet

Bake 350 degree for approx. 11 minutes . . . slightly underbaked.

Cool and enjoy!