Post # 31
catskillsinjune : I see all our autocorrect prefers girlfriends to gluten-free hahaha.
We’ve actually asked my prospective Mother-In-Law (who’s the coeliac and generally enjoys baking) if she’d like to bake the cake to make sure it’s 100% coeliac-safe, but she thought the pressure would be too much and declined. And I do know what you mean, because there’s an article in the news just recently about Australian restaurants’ gluten-free menu not being free from the allergens.
Our entire menu will be gluten-free and I think nut-free, so hopefully we will reduce cross-contamination. But the prospective Mother-In-Law has also mentioned that being coeliac and travelling quite extensively she’s used to skipping meals.
Post # 32
vickie2018 : it’s not autocorrect, it’s weddingbee. a few weeks ago, in all their genius, they started autochanging common abbreviations here to what they assume are the phrases. “GF” becomes girlfriend, “DH” becomes darling husband (nothing i would ever say in real life), and the most head scraching of all, “DD” (which people usually use to refer to their daughter) turns into “dirty delete”. go figure.
Post # 33
catskillsinjune :Yeah I eventually figured that was what happened because my M I L acronym got auto-expanded as well. And someone else in another thread talking about their blood pressure, the forum thought they were talking about their bridal party…
Post # 34
First off, I’m vegan and don’t normally expect to be able to eat cake at weddings – I am just happy if I get a filling meal. So I do agree that while providing dessert for every dietray restriction is very thoughtful, it’s not strictly necessary and no one will hold it against you if you don’t.
That said, we also went the route of having a multilayer cake that was entirely vegan, soy, and nut-free, with one layer being gluten free. Since I am a person with dietary restrictions and often don’t get to try things at food-related events, I wanted to try to include as many people as possible. Honestly, while these restrictions sound scary to people not used to allergen-friendly baking, they aren’t really so crazy. A baker basically just needs to use non-soy margarine (earth balance makes one), a nut-free nondairy milk (like oat or rice milk), and egg replacer (which can be purchased at health food stores, or made out of ingredients like ground flax seeds).
You might look into the recipes from Erin McKenna’s Bakery – which is entirely gluten-free, vegan, soy- and nut-free, and has won tons of awards. I think at one point they were named best cupcake in New York — not best vegan or gluten free cupcake, but just best cupcake. It’s that good. I think they ship, too, but they definitely have a cookbook. https://www.erinmckennasbakery.com/
I also think the other options PPs have mentioned – like doing pies (which are usually easy to make vegan/dairy/soy/nut free!), fresh fruit, sorbet, coconut-based ice cream, etc. are great ideas if you’re not invested in having cake. Or an assortment of cupcakes with some being gluten free, etc.
Post # 35
sweatergal007 : coconut is a common allergy. I am highly allergic and I really wish it would stop being pushed as a healthy alternative because it is hidden so easily. We can ask if something is coconut free, to be told yes, but my body tells different rather quickly…
Post # 36
amanda1988 : a coconut wedding would be a wedding I could not attend. Coconut is a common allergen
Post # 37
penny1403 : I know. That’s why my first post did not suggest anything with coconut and my second started with “if coconut is on the table”
I.e. if op has checked and no one is allergic to coconut.