(Closed) food allergies / Celiac

posted 9 years ago in Reception
Post # 3
Member
1091 posts
Bumble bee
  • Wedding: August 2018 - Oakland Manor

hiya! My mother has celiac and while it certainly isn’t the same as the bride having celiac I don’t think you should worry.  I’ve baked many a Girlfriend cake for my mom and they’re so good I eat them.  

There is so much food that is naturally Girlfriend and is delicious. Our whole reception is Girlfriend with the exception of bread (obvi), the cake and we’re even having a few bottles of the Redbridge Girlfriend beer available.  I really wouldn’t be worried, its your wedding after all! If you’re really concerned, you could always see if mini deserts are an option (like eclairs, cupcakes, mousse, etc) But I honestly wouldn’t worry about it

 

Post # 4
Member
752 posts
Busy bee
  • Wedding: October 2016

My Future Father-In-Law is a vegan according to doctor’s orders. He has asked that we just disregard his diet when getting our wedding food, but we’d still like to have some hors d’oeuvres and such that he can enjoy, and then we’ll ask our caterer to provide a separate meal for him. Vegan can be surprisingly hard to stick to if you aren’t in control of your own cooking, though!

Post # 5
Member
963 posts
Busy bee
  • Wedding: August 2009 - Bernardo Winery

I have several Girlfriend guests and I’m borderline Celiac – most of our food is Girlfriend b/c of that, expect for the cake. I think most of your guest wont even notice. FH didn’t notice how much of our menu was Girlfriend until I pointed it out to him and he helped pick the menu.

Post # 6
Member
141 posts
Blushing bee
  • Wedding: June 2009

Don’t be afraid to pick things that you can eat! Your guests will be happy to have delicious food. A lot of things are naturally Girlfriend. I brought it up as a concern with our caterer and realized that over half our menu was Girlfriend by coincidence. And we’re even doing everything meat-free!

And I don’t know why you’d regret not having a "real" wedding cake. Get desserts that you want! I would be a LOT more psyched if there were an assortment of things to choose from rather than a big wedding cake. Cakes are pretty, but IMO, they are not nearly the most exciting dessert options. 

Post # 7
Member
473 posts
Helper bee
  • Wedding: September 2009

For some of you that are having a gluten free menu – how are you sure? Are you asking your caterer EVERYTHING that is included in the menu item? Gluten is hidden in a lot of things…. and I just want you to be careful!

 

Post # 8
Member
888 posts
Busy bee

i went to a wedding where there were two guests with celiac and they had a gluten free layer on the cake.

i actually at a piece of it as i was sitting with one of them and i could not tell the difference!

Post # 9
Member
14186 posts
Honey Beekeeper
  • Wedding: June 2009

A friend of mine JUST found out she’s celiac! She had the top and bottom layer of her cake made gluten-free, but the rest ‘normal’.She’s been going to support groups and the local bakeries all bring food for you!!! That might be a good way to try out some places even for the basics like bread and such for sandwiches.

Sorry you’re dealing with this, it’s really hard on my friend but she’s slowly learning what she can/can’t have via trial and error.

Don’t worry about your guests!

Post # 10
Member
140 posts
Blushing bee
  • Wedding: May 2010

I’m planning my celiac friendly wedding. Both me and my sister are diagnosed, with a nephew and niece we are careful about wheat with. A family friend (of my FI) is catering our meal, so he already knows that we will have to work together on the menu. I’ll met with him closer to the big day to make sure what I can & can’t eat. Since our meal will be buffet style we will probably all fix our plates first or have them made up ahead of time. I’m going to make a single layer gluten free cake for pictures and for the celiacs to eat. Finally, we will be having wine to go along with the beer and a private stash of Redbridge.

***Just a comment on the cakes with gluten free & regular layers- this doesn’t seem like a good idea since some celiacs can get really sick from just crumbs. I don’t know how you keep the gluten free layers from beng contaminated, especially while it is being iced.***

Post # 11
Member
88 posts
Worker bee
  • Wedding: July 2009

I went Girlfriend a month or so before our wedding after everything was planned.  It turned out that our menu was almost all gluten free.  I was really worried about the cake.  We had cupcakes for the guests and our baker frosted a gluten free cake that one of my BM’s made with the betty croker gluten free mix.  The cake was great, we brought it to them a few days before the wedding.  My friends and family thought my Girlfriend cake was really neat, they even tagged it on facebook.  i have since discovered there is a place in St. Louis that makes Girlfriend food to deliver that also does wedding cakes, I don’t know if you have anything similar. 

Post # 12
Member
647 posts
Busy bee
  • Wedding: July 2010

Honestly, I don’t think anyone would notice, and even if they did, who would be so mean as to complain about a dry cake when they know you’re gluten free?

Post # 14
Member
512 posts
Busy bee
  • Wedding: September 2010

FH has many family members that have celiac, and he has the genetic marker for it (so he’ll probably get it some day).  We always keep it in mind when planning things.  A GOOD baker, Girlfriend or otherwise, will make a good cake, most people won’t even know it’s Girlfriend.  Don’t sweat it!

Post # 15
Member
299 posts
Helper bee

Fiance is Celiac, but he breaks his diet constantly, even if it makes him sick for days 😛 So no changes to our menu for the wedding!

Post # 16
Member
35 posts
Newbee
  • Wedding: May 2010

I have five guests that eat Girlfriend, and I am going to have a friend bake the cake for them in a separate kitchen from our teenage cakestress (granddaughter of a baker) so there’s no chance for “contamination,” as they call it.  I also have to be super-careful about nuts around my mom, and I’m toying with the idea of having a specific layer of the cake made with splenda so that our diabetic relatives (five in all) can enjoy both the meal and the cake…has anyone else done that?

As for not having a “real” wedding cake–what would that even mean, anyway?  It’s your wedding, and you know what will make you happy.  That, and nearly every gluten free recipe I have made, including pancakes and cakes and pizzas and other such bread-items that should be moist, has turned out rather well.

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