Coeliac guest help me!

[MrsPnut]

We have a guest for dinner this week that has coeliac disease. I am planning to cook beef brisket, potato dauphinois and vegetables but am stuck for a pudding. I was thinking about gluten free brownies and vanilla ice cream but not sure what recipe to go for.
I’m also not sure how to thicken my gravy from the beef cooking liquor.

Any help would be gratefully received, I’m confident with vegan and vegetarian cookery but doubting myself with gluten free.

Use cornflour to thicken the gravy, all sounds lovely.

What about pavlova? Fresh fruit, meringue, and cream or icecream?
That might be better than making something with substitutes.

I always think something that never needed gluten is better than something with a substitute.

I would check with your guest directly - run your menu past them and ask what they use to thicken gravy and about pudding. If I was your guest I would gladly answer your questions and feel cared for 🙂

Yeah cornflour would be fine, sounds really nice!

Bisto Best Beef is gluten free

Nigella’s chocolate olive oil cake is my go to gluten free pudding

Or nigella flourless brownies.

Thanks, guest is DD’s beau and not great at cooking hence asking here. Good to know that cornflour is gluten free, I did suspect that it was.
Good idea about the Nigella recipes. Will dig out the books and have a look.

Please check they can have cornflour, my DSS cannot, I just reduce down the sauces r as there then thicken.
Pavlova is good,
Trifle with homemade custard and gluten free cake (ALDI have a really nice range)

All above sounds good but one thought if baking anything using butter/whatever make sure it’s not one that people have been dipping into with bread/toast knifes as contamination from gluten things is real.

Not that I’m suggesting people (other than myself) have butter full of toast crumbs

This brownie is fairly foolproof. Just melt in a saucepan and then bake. The benefit is that you don't need to use whisk/ mixing bowl so then less chance of cross contamination from previous baking.

Dino I have two lots of butter on the go. Unsalted is only for baking and sea salt crystals is for layering on toast.

Bisto best is not gluten free I think, it’s may contain gluten

Knorr stock pots safe gluten free

Cornflour itself is gluten free, but it can contain traces of gluten unless you get a gluten free brand. I think doves farm do one. Pudding wise I only ever get to eat brownies so a no brownie pudding would be amazing. Pavlova, chocolate mousse, panacotte, creme brûlée, cheesecake with gf biscuits for the base, or rhubarb fool would all be good

Brownies are nice but as a Coeliac, it's a very common pudding/cake to be offered. I've been making sticky toffee pud and toffee sauce from Becky Excell website. It's gorgeous and easy to make ahead. Buy some GF flour, use that for the pudding and to thicken your sauces and gravy. And be mindful of cross contamination as that's possibly the main area of concern. Enjoy!

Please don't do brownie,

It's the 'go to' recipe for coeliac and whilst nice you get sick of eating it every single time you eat away from home. I'd much rather a pavlova with raspberries and cream, a GF sticky toffee pudding with custard, a high quality ice cream, cheese and (gluten free) crackers, Creme brûlée etc.

We've never had any issues with using cornflour for thickening sauces, but Asda do gluten free gravy granules which are very acceptable for thickening stuff.

I have always used cornflour in sauces for a Coeliac friend, with no issues. Her out and out favourite pud of mine is Key Lime Pie (closely followed by Pavlova as already suggested) - I use a Nigella recipe, but substitute gluten free digestives. Tesco ones have given the best results of all I have tried. Good luck OP, meal sounds lovely!

A bit of cornflour is good but I like to use plenty of root vegetables in with the beef and then whizz some of it and tip back into the juices at the end.

For dessert, a rice pudding is good with fruit (raspberries, rhubarb or plum). Cook it normally, or, cook it, allow to cool a little, stir through two egg yolks, fold in the stiffly beaten whites and bake again in a bain marie until fluffy and golden.

This white chocolate mud cake is lovely. Half the quantity is enough I also reduce the amount of milk by about 50ml and add raspberries instead.

Thanks all, I made beef brisket, potato dauphinois, carrots and broccoli. I thickened the gravy with gluten free flour.
Pudding was gluten free sticky toffee pudding with ice cream. It worked brilliantly and was much appreciated.
If I hadn’t have known that the pudding was gluten free then I would never have guessed.