Five years after hosting a wedding shower for my niece Erin, I was delighted to be throwing her a baby shower. We had 22 guests for a fully gluten-free luncheon, complete with appetizers and drinks, and vanilla strawberry cupcakes with fluffy cream cheese frosting.
The point is, entertaining on a grand gluten-free scale is very do-able. Like any party, it takes a bit of planning, but at the end of the day, no one realized they’d had a meal sans gluten. Because it was a warm summer day, we went Mediterranean featuring Garlic Rosemary Chicken, along with Tzatziki, Saffron Rice, Roasted Carrots and a huge Greek Salad with Greek Vinaigrette. For appetizers, we munched on gluten-free crackers with a tangy Hummus, Kalamata olives and lightly salted almonds, washed down with a citrus-laden White Sangria, with iced tea for the mother-to-be. Strawberry Cupcakes provided a sweet finish.
It was a lovely afternoon filled with clinking glasses, oohs and ahhs at the tiny baby clothes and the unmistakable coos and gurgles of our two youngest guests. The food was manageable and healthy and I was able to enjoy myself even in the midst of hosting a party. And yes, I even had time to coo back at the babies and do that crazy thing that mothers of older children do…I smelled their heads. Don’t judge me until you’ve gotten a good whiff. It’s heaven.