Super Bowl Eats - Gluten-Free
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Feb 1 2011

Super Bowl Eats – Gluten-Free

Super Bowl Sunday is quickly approaching.  Do you serve traditional appetizers & snacks or do you do something different?  While I am not a huge fan of football (please don’t throw anything at me), Jon and Aaron enjoy watching the game and I like the commercials.

Some of my favorite appetizers include Buffalo Chicken Dip with Celery Sticks or Tortilla Chips, Chicken Wings, Appetizer Veggie Pizza, Veggie Tray with Dill Dip, Shrimp Cocktail, Fruit Skewers, Cheese & Crackers (Crunchmaster or Blue Diamond Nut Thins).  Something we don’t have often, but Aaron made the other day are Deviled Eggs.  Deviled Eggs are perfect to add to the repertoire for Super Bowl Sunday.

Gluten-Free Deviled Eggs

Deviled Eggs are naturally gluten-free as long as the ingredients you use are gluten-free.  Aaron is the pro at making the eggs, so I leave it up to him.  I went to him this morning to get his recipe only to find that he doesn’t use one!  I will share his method and ingredients.

Aaron’s Deviled Egg ingredients:

12 hardboiled eggs (this last time he ended up with only 10 after losing 2 in a boiling accident)

Approximately 1/4 cup Hellman’s Canola Mayo (says gluten-free on the jar)

1-2 tsps Spicy Brown Mustard (Trader Joe’s)

1-2 tsps Yellow Mustard  (French’s)

Salt & pepper to taste

Paprika

1.  Cut eggs in half & remove yolks.

2.Combine all ingredients in a large bowl & mix until creamy.  Adjust seasoning & ingredients to taste.

3.  Pipe mixture back into eggs and sprinkle with paprika.  Other topping ideas- scallions, chives, pickle relish, carrots, diced red or green peppers.

They turn out fantastic every time!  I wish I could cook like he does.  :)

Who would you like to see win the Super Bowl?

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Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow @KBouldin on Twitter

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  • Toni

    I have a question about cooking gluten-free. I use good GF flours like Pamela’s or Jules; is there something special I need to do in order to use my old recipes substituting the GF flour for regular flour? I have been wanting to try this, but I didn’t know if there’s some secret to having the recipe come out right. Especially baking.

    • http://glutenfreeislife.com/ Kimberly Bouldin

      Toni,

      Both Pamela’s & Jules contain xanthan gum, so you should be able to use them cup for cup in your recipes. The baked goods I have been making with Jules Flour have been close to identical to the non-gluten-free version.

      I hope this helps.

      Kim

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