I have always associated BBQs and Buffets with cheese burgers, hot dogs, sandwiches, crisps and dips and although that’s great for most people, it can be difficult when you are both Coeliac and milk intolerant! I have always struggled to find foods that I can actually eat when going to BBQs and buffets. Mainly because most BBQ food tends to contain wheat, gluten or milk and cross contamination is highly likely! As a family, when we have a BBQ or buffet we tend to keep everything gluten and dairy free (apart from the bread for the non coeliacs because we all know gluten free bread doesn’t taste the same!) so that there is no chance of cross contamination and so that everyone can eat everything!
Coeliac disease is actually something that runs in the family and the coeliacs now nearly outnumber the non coeliacs! So making sure that everything is gluten free (and dairy free for me!) is essential. Here are some gluten and dairy free BBQ/buffet ideas that we enjoyed on this sunny bank holiday weekend. The meat can be cooked on the BBQ if the weather is nice (which it is in the UK at the moment for a change!) or in the oven if it’s not so nice.
Scroll down for a bbq checklist, ingredients and crumble recipe!
- BBQ cooked chicken – Chicken is great to cook on the BBQ and is obviously gluten and dairy free. We like to cut the chicken into thin slices so that it can be quickly cooked on the BBQ.
- Gluten free sausages – We also like to have sausages but be careful when buying sausages because some brands (typically the cheaper ones) do contain wheat. My favourites are the Tesco finest chipolata sausages which are thin and crispy so take less time to cook. I also love the Gluten free Debbie and Andrews Perfect Pork sausages which are gluten, dairy and wheat free and contain 100% british farmed pork.
- Stuffed peppers – Not a typical BBQ dish but it’s something we love to make to go with the food and goes down very well with everyone! Simply cut the lids off the peppers, take the middle out then fill with rice and cook in the oven for 30-40 minutes. For a super quick stuffed pepper you could use a sachet of gluten free microwave rice (I love the Uncle Ben’s Mexican Style rice).
- Sausage Plait – This delicious sausage plait recipe came from the August edition of the Coop’s Food magazine (page 13) but has been adapted using a gluten free puff pastry (the one we use if the Jus Roll gluten free puff pastry). The ingredients you will need as 8 gluten free sausages, chorizo, spring onion, tomatoes, chilli, egg, black pepper and puff pastry. For the full recipe visit:
- Schar gluten free baguettes! – A delicious gluten free oven baked baguette by Schar is a personal favourite! This can be cooked in the oven for 7 minutes and is a perfect BBQ/buffet extra to pop your chicken and sausages into.
- Roasted Vegetables – An extra buffet/BBQ accompaniment is a huge tray of roasted vegetables. So easy to make but also delicious. We used red and yellow peppers, mushrooms, courgettes, onions and tomatoes which can be drizzled in olive oil and baked in the oven
- New Potatoes – Simply boil and serve with dairy free spread.
- Salad – Of course, any BBQ needs some salad to go with it to finish it off. Plenty of lettuce, cucumber and tomatoes. I like to top my salad with a homemade lemon and olive oil dressing.
- Four bean salad by Sainsbury’s – For another gluten and dairy free added extra try the Sainsbury’s minty four bean salad.
For dessert we had a gluten and dairy free strawberry, rhubarb and apple crumble which my Nan made and has very kindly provided her recipe:
1 punnet strawberries
3 bramley cooking apples
150g gluten free plain flour
50g gluten free rolled oats
100g light brown sugar
1tsp ground ginger
50g dairy free butter
50g gluten free granola
Handful of flaked almonds
- Heat the oven to 160C.
- Cut up your rhubarb and place in an oven tray. Bake for 15 minutes.
- Whilst your rhubarb is cooking, peel and chop your bramley apples into pieces and cook in the microwave (with sugar to sweeten) until the apple is soft.
- Combine your punnet of strawberries, soft apple and cooked rhubarb in a dish and mix together to form the base of your crumble. Pop this in the oven to start cooking whilst you make your topping.
- To make the topping, combine your flour, gluten free oats, sugar and ground ginger in a mixing bowl.
- Add the melted dairy free butter and mix together.
- Add the egg and then use your hands to mix together well.
- Add the granola and mix through until you have a moist topping.
- Remove the fruit mix from the oven and tip the crumble mix on top of this, spreading it out evenly.
- Add your chopped flaked almonds on top.
- Return to the oven and bake for 30-35 minutes until the fruit is bubbling and the crumble is golden brown.
Thankyou for reading and I hope this has given you some gluten and dairy free BBQ and buffet inspiration!