An important part of being a great holiday host is accommodating dietary needs and restrictions. If you are not personally familiar with a gluten free diet, Orgain is a straightforward answer. All Orgain products are certified Gluten Free! This holiday season, stock your pantry with Orgain to make gluten free cooking effortless and tasty. As always, when cooking for a gluten free eater, check the label to be sure that the foods are certified.
Orgain Almond Milk is an easy-to-use, gluten free, and delicious dairy substitute that can be used in so many different ways from cooking to coffee creamer.
Organic Protein Bars are ideal for grabbing on your way out the door or a handy to-go snack for your guests to take with them on their travels.
Kids Organic Nutrition Shakes are the perfect thing to have on hand for gluten free kiddos!
Orgain Organic Plant Based Protein Powders are perfect for using in cooking or adding into a smoothie for an afternoon pick-me-up (see below for gluten free recipe ideas!).
Keep you and your guests powered up with these nutritional and gluten free snacks.
Start the day on the right foot with these easy to make gluten free breakfast recipes.
Here are a handful of our favorite gluten free holiday desserts! Any one of these are perfect for bringing into the office, a potluck, or just to have at home for yourself and guests.
Cooking Gluten Free Meals For A Crowd
Soup is a great way to appease a whole variety of diets without cooking a million different dishes. Consider a vegan and gluten free soup, which is low-maintenance but delicious cooking at it’s finest. Serve with gluten free sides, like salad or rice, for a complete meal.
Vegan and Gluten Free Roasted Root Vegetable Soup
4-6 sweet potatoes (depending on size), chopped to 1” pieces
4-6 carrots (depending on size), peeled or washed and chopped to 1” pieces
2 white onions, diced
4-6 cloves of garlic, minced (more or less, depending on palate)
6 cups of broth (use vegan or vegetarian broth, if applicable)
1 can (14 fluid ounces) of unsweetened coconut cream (unsweetened light coconut cream may be substituted)
Salt and pepper, to taste
Toppings (optional): black pepper, olive oil, toasted pumpkin seeds
Preheat the oven to 450°. Toss the sweet potatoes and carrots with olive oil and spread in a single layer on a baking sheet. Bake, stirring occasionally, for about 30 minutes or until browning and can be pierced with a fork. Remove from the oven and set aside.
Add 1-2 tablespoons of olive oil to your stock pot on medium-high heat. Once the oil is up to temperature, sauteé the onions and garlic until translucent and beginning to brown.
Add your broth and roasted vegetables. Season with salt and pepper accordingly, cover, and simmer until the vegetables are very soft and the soup is fragrant (about 20-30 minutes).
Remove from heat and stir in the coconut cream. If you are using an immersion blender, keep the soup in the pot and puree until smooth. If you are using a regular blender, let soup cool for about 20 minutes before blending until smooth (you may need to blend in batches).
Either package and refrigerate or freeze, or return to the stove to simmer. When ready to serve, top with black pepper, a drizzle of olive oil, and toasted pumpkin seeds.
Will keep for up to one week in the refrigerator or 3 months in the freezer.
There are actually a lot of grains that are naturally gluten free and widely available, including rice, millet, and quinoa. The heartiness from beans will leave even the most adamant meat-eaters satisfied!
Gluten Free Mexican Rice Bowls
1 cup uncooked brown rice
15 fluid-ounces of broth (use vegetarian or vegan broth, if applicable)
1 onion, chopped
2 cloves of garlic, minced
1 (14 ounce) can of black beans
1 (14 ounce) can or two cups of corn
1 (14 ounce) can of diced tomatoes
Salt and pepper, to taste
In a medium pot, cook the rice according to the package directions, using broth instead of water.
While the rice is cooking, sauteé in a medium saucepan the onion and garlic until translucent and fragrant. Add the can of black beans (including their liquid), the corn (drained, if the canned variety), and the diced tomatoes (including their liquid). Season with salt and pepper. Simmer on low-medium for 15 minutes.
Serve immediately! If the rice finishes before the bean mixture, keep the rice warm.
When rice and bean/corn/tomatoes are done, scoop into bowls. Top how you please! Get creative with your toppings. The best part about rice bowls is that everyone can add what they like!
Looking for more tasty, gluten free, and vegetable-based recipes? Try our Twice-Baked Protein Sweet Potatoes, Orgain Superfoods Green Curry Recipe, and Orgain Rainbow Rolls with Peanut Butter Dipping Sauce!
Check out Celiac Support – 4 ways and 5 recipes to nourish a friend living with Celiac Disease and our gluten free recipes for even more ideas and suggestions.