Holiday Hosting: Making Everyone Safe and Happy

Hosting a holiday gathering when you have celiac disease, or when a celiac is coming, requires some planning. But it’s absolutely possible to have a spread that works for everyone.

Here’s how.

If You’re the Celiac Host

You have the advantage: your kitchen is safe. Use it.

Go Majority GF

The easiest approach is making most (or all) of the meal gluten-free. Many people won’t even notice.

Naturally GF mains:

• Roasted turkey (just avoid wheat-based stuffing inside it)
• Ham (check glaze ingredients)
• Prime rib
• Roasted chicken

Naturally GF sides:

• Mashed potatoes
• Roasted vegetables
• Green beans
• Corn on the cob
• Rice dishes
• Salads (without croutons)

GF versions:

• GF stuffing/dressing (made separately)
• GF gravy (use GF flour or cornstarch)
• GF rolls (if you want, store-bought is fine)
• GF desserts (pies with GF crust, flourless chocolate cake)

Most guests won’t notice or care that the meal is GF. They’ll just eat good food.

Label Everything

Even if you’re confident, labels help:

• “GF” stickers on serving dishes
• “Contains gluten” on any items that do
• Printed menu with GF items marked

This helps guests with questions and prevents cross-contamination from shared utensils.

Manage Cross-Contamination

Separate serving utensils: Each dish gets its own spoon. No sharing.

Layout matters: Keep GF dishes away from gluten dishes. Don’t put the GF rolls next to the regular rolls.

Guard the butter: If someone’s going to touch bread to the butter dish, have a separate GF butter clearly marked.

Communicate in Advance

Tell guests:

• Most/all of the meal is GF
• No need to bring GF options (you’ve got it)
• If they want to bring something, give guidance

If You’re Hosting a Celiac Guest

This is a gift you can give: making someone feel safe and included at your table.

Ask What They Need

Before you plan the menu, ask:

• “What can I do to make this safe for you?”
• “Would you rather I make everything GF, or would you prefer to bring your own food?”
• “What’s your biggest concern at group meals?”

Some celiacs want you to handle everything. Others trust their own food more. Let them guide you.

Safe Options

Option 1: All GF menu Make everything gluten-free. Most traditional holiday foods can be GF with minor modifications.

Option 2: GF and regular versions Make GF versions of key dishes (stuffing, gravy) alongside regular versions. Label clearly. Serve GF first to avoid cross-contamination.

Option 3: Safe space approach Guarantee certain dishes are safe and handled properly. Let the celiac know exactly what they can eat.

Cross-Contamination Protocol

If you’re mixing GF and regular:

• Prepare GF items first, or in a clean space
• Use separate utensils
• Serve GF items first (before utensils get cross-contaminated)
• Don’t put GF food next to bread
• Consider GF first in the buffet line

Common Mistakes to Avoid

“I made this just for you!” without knowing if it’s actually safe.

Gravy from turkey drippings when the turkey was stuffed with wheat stuffing.

“I picked the croutons off.” Cross-contact doesn’t work that way.

Using the same spoon for regular and GF stuffing.

Assuming something is safe without checking ingredients.

Traditional Dishes: GF Modifications

Stuffing/Dressing

Use GF bread cubes. Same seasonings. Make in a separate baking dish (not inside the bird if you’re serving both).

Gravy

Thicken with cornstarch or GF flour instead of wheat flour. Make sure the drippings are from a turkey that wasn’t stuffed with gluten.

Mashed Potatoes

Naturally GF. Just don’t add wheat-containing cream soups or seasonings.

Green Bean Casserole

Traditional recipe uses cream of mushroom soup (often contains gluten) and fried onions (wheat). Make from scratch with GF cream soup and GF crispy onions.

Rolls

Buy or bake GF rolls. They’re not as good as wheat rolls, honestly, but they exist.

Pie

Use GF pie crust. Fillings (pumpkin, apple, pecan) are usually naturally GF, just check any thickeners.

Desserts

Flourless chocolate cake, cheesecake (with GF crust), fruit desserts, many options are naturally GF.

The Emotional Dimension

For the celiac, holidays can be hard:

• Feeling like a burden
• Missing traditional foods
• Anxiety about safety
• Feeling excluded from communal eating

As a host, you can help by:

• Taking it seriously (shows you care)
• Not making a big deal of it (normalizes)
• Including them in decisions
• Making safe food that tastes good, not just “good enough”

The Conversation

If extended family doesn’t understand:

“Making the meal GF isn’t complicated, most traditional foods are naturally gluten-free. We’re just being careful about prep and ingredients so everyone can eat together safely.”

If someone pushes back:

“This is a medical necessity, not a preference. A little accommodation makes it possible for [Name] to enjoy the holiday with us. That’s worth it.”

A Sample GF Holiday Menu

Appetizers:

• Vegetable crudités with hummus
• Cheese and GF crackers
• Deviled eggs
• Shrimp cocktail

Main:

• Roasted turkey (not stuffed, or stuffed with GF dressing)
• GF gravy (cornstarch-thickened)

Sides:

• GF dressing/stuffing
• Mashed potatoes
• Roasted Brussels sprouts
• Green beans with almonds
• Cranberry sauce (naturally GF)

Bread:

• GF rolls (optional)

Dessert:

• Pumpkin pie with GF crust
• Flourless chocolate cake

Most of this is naturally GF. The only specialty items are the stuffing, gravy modification, and pie crust.

The Takeaway

Holiday hosting with celiac in the mix is about:

• Communication (ask what’s needed)
• Planning (think through ingredients and prep)
• Care (make the celiac feel included, not burdensome)

The food can be just as delicious. The gathering can be just as warm. It just takes a little more thought.

And that thought is an act of love.