Gluten Free Party Food. Yes, it's a Thing

 

God, what’s a girl to do? You’re in charge of putting together some downright sexy food for a party and know just because you eat gluten free, doesn’t mean the rest of the partygoers do. 

The answer to this little problem? - Get creative. So what are you  going to whip up? How about an antipasti platter, a couple of dips with crudité, lime marinated scallops, fresh salmon tartare, spicy lamb balls with yoghurt dipping sauce.
All these recipes are easy, healthy and downright tasty. 
So without further ado here are some quick ways with a canapé...

An antipasti platter can be anything you desire. I like to slow roast cherry tomatoes on the vine until they’re fit to burst. When they’re cool and you pop them into your mouth and bite, the flavour is explosive. Just drizzle them with a little fruity olive oil, a splash of balsamic vinegar and scattering of sea flakes. Baby bocconcini, mixed olives, marinated mushrooms and artichokes, caperberries, perfectly marinated goats cheese and finely sliced cold meats, I’m salivating just writing this. Serve it all with gluten free crackers or bread or just eat it off the plate and lick the juices off your fingers as you go. Mmmmmm

Salmon Tartare is so easy it’s a crime to leave it off your canapé menu.  Buy the freshest salmon you can get your hands on. Get rid of the skin and any bones, then chop it as finely as you can, almost like a mince.
Grab a dessert spoon or Asian soup spoon, fill it with salmon and then drizzle a little EVOO over it and top with a few rinsed baby capers and a sprig of fresh dill. Love on a spoon

Lime marinated scallops rock my tastebud world. Cut the roe off each scallop and then place the flesh in a non metal  bowl with lime juice and a little salt.
Grab some vermicilli rice noodles, throw them into a bowl and add some boiling water. Leave for a few minutes to make sure they’re soft and ready to eat, then drain thoroughly. I find I have to squeeze the water out of them. Place some noodle on the scallop shell, top with sliced
‘cooked’ scallop and scatter fresh coriander leaves, thinly slice red chilli and the tiniest bit of salt to enliven the flavours. Oh yeah

Spicy Lamb Meatballs with yoghurt dipping sauce taste amazing and are super easy. Place 500gm of lamb mince in a bowl with finely chopped onion and garlic,  1 teaspoon of cumin, sea salt, chilli flakes - to taste, fresh mint finely chopped, a chunk of fetta cheese - again as little or as much as you love the taste (I like lots), the zest of a lemon and a raw egg. Mix it all up make balls a little smaller than a golf ball, lay them out on a baking paper lined tray and get them in the oven for 10 - 15 minutes.
Wipe the juices with a paper towel and pile them onto a plate. Put your yoghurt into a bowl and add some chopped fresh mint and a little bit of cumin and you’re done!

Dips are as sensational as your imagination. Empty a can of chickpeas into a colander, drain, rinse and throw into a blender. Add salt, chilli flakes, ground cumin seed, olive oil and lemon juice. Blend, transfer to a bowl, dress with a shake of smokey paprika and a swirl of olive oil on top, and there’s one dip good to go. Be careful when adding the spices - little by little and taste to your liking.

Char grill some big ripe juicy tomatoes, a long red chilli and a couple of fat cloves of garlic to get that smokey taste. Throw it all into a blender with a shake of sea salt and a little bit of oil. Give it all a whirl and serve it with sour cream, avocado and corn chips. Olé!

Crudité is a fresh and healthy option and you can use almost any vegetable:
Thin batons of carrot and cucumber, celery sticks, strips of capiscum , chopped up mushrooms, green beans, florets of cauliflower and broccoli, I could go on and I will. Go to the mouthful library and there you’ll find more ideas to create amazingly easy, incredibly tasty and beautifully sexy food for your next fanfare.

Oh and be creative. You’ll be a star and no one will realise that not a bit of gluten has passed their lips. Easy