(Closed) My big fat gluten-free, sugar-free wedding!

posted 7 years ago in Food
Post # 3
Member
637 posts
Busy bee
  • Wedding: April 2012

@SimplyChic11: I think it’s a great idea that your family and friends should make a lot of the food, potluck style! You’ll save a lot of money on catering and since you know what’s in the recipe you won’t have to worry about any of your guests allergies. Maybe invest in some nice serving ware, platters, etc. As far as cake, maybe you can post what cities you are near. I’m sure there are other diabetic Bees that can refer you to a reputable baker in your area.

Post # 4
Member
83 posts
Worker bee
  • Wedding: September 2011

GOOD LUCK!!!!

I normally eat a sugar-free grain free diet but I found it too difficult/expensive to accomodate, so I gave up.  I’m hoping my dress will be too tight to comfortably want to eat the delicious dessert which I know will only make me sick the next day haha. 

Post # 5
Member
14496 posts
Honey Beekeeper
  • Wedding: June 2011

@SimplyChic11:   I don’t know where you are but if you have a HyVee grocery store near you they will make any recipe you have in the catering dept.  They did ours and it was wonderful.  They will do the same with the cake.  If you don’t have one near you, check with other chain stores, so many have added in house chefs lately and they may be able to help you.  I know that I had no idea, but glad I found out!

Post # 6
Member
2183 posts
Buzzing bee
  • Wedding: November 2011 - Florida Aquarium

I totally understand! We’re having a vegan wedding and a sugar-free cake tier. We found an awesome baker (too bad she’s crazy expensive, but we’re going with her anyway). The part that really sucks is that we must use our venue’s caterer, and while they have experience cooking vegan dishes for a few people, they’ve only a done a few all out vegan receptions. They’ve suggested some things that are just flat oout not vegan because they don’t understand no dairy means seriously no dairy. I’ve been vegan for 13 years, so I know how to cook delicious meals– and I really want our guests to have delicious food that happens to be vegan. Our tasting is in a month, and I’m super, super nervous.

I totally understand where you’re coming from!!

Post # 7
Member
5110 posts
Bee Keeper
  • Wedding: November 2011

I know this can be a pain, but I hope that everything works out. I think its really great that you are trying to accomodate everyone and their issues with food so everyone has something they can enjoy. Good luck!!

Post # 8
Member
588 posts
Busy bee

Try looking at gluten free apps on your phones. I found a ton of great recipes. Managed to cater our entire Xmas party and no one realized everything was “safe” until I told them! Since I’m the only celiac

Post # 9
Member
185 posts
Blushing bee
  • Wedding: September 2012

Sugar-free cheesecake is the EASIEST thing to make…and you can keep it in for fridge for days! It just gets better! It would be so easy to make your own wedding cake or have a baker make a SF cheescake wedding cake with a nut crust. I make about one a week.

 

My Girlfriend (who is also on a paleo diet) has commissioned me to make her SF desserts today because she hates to bake. I’m making meringues with orange zest and almonds. You could always turn those into some sort of Pavlova as well.

 

If you don’t eat eggs or dairy then well…ummmm…..I got nuthin’. πŸ˜‰

Post # 10
Member
3281 posts
Sugar bee
  • Wedding: March 2012

Ask the caterer if that can use corn starch instead of flour to thicken sauces and stuff. We have switched a lot of recipes and they turn out just as good πŸ˜€

Post # 11
Member
200 posts
Helper bee
  • Wedding: August 2011

My fiance is gluten-intolerant so we’re doing an entirely gluten-free wedding; the best man and his wife are vegan so we’re also making sure to have a good selection of vegan options.  When I started talking to caterers I was really apologetic about it, but they were all great and creative in coming up with ideas.  (My favorite, from the caterer we went with, was to put ahi ceviche in little cups carved out of cucumber rather than the usual wonton cups.)  We’re also just skipping the big cake and doing individual flourless chocolate tarts instead; maybe something like that would be eaiser to do sugar-free?

I found that caterers who use fresh local ingredients without a ton of sauces tend to have an easier time accommodating food allergies, if that helps.

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