Okay, here’s my blog post about making gluten-free side dishes for a BBQ, written from my personal experience:
So, I decided to host a BBQ last weekend. The sun was shining, the grill was calling my name, but then I remembered: my friend Sarah is gluten-free. Panic? Maybe a little. I’m no expert, but I am a pretty good cook when I put my mind to it, So, I got my searching mode,and got the way to make it!
Rolling Up My Sleeves and Getting Started
First things first, I hit up the grocery store. I needed to figure out what I could even make that was naturally gluten-free and would still be awesome with BBQ. I’m all about keeping things simple, especially when it comes to a party.
My Gluten-Free Side Dish Discoveries
- Grilled Corn on the Cob: This was a no-brainer. Corn is naturally gluten-free, and grilling it just makes it taste even better. I husked the corn, brushed it with a little olive oil, salt, and pepper, and threw it on the grill alongside the burgers and chicken. Super easy, and everyone loves it.
- Big, Colorful Salad: Forget those boring lettuce-only salads. I went all out with a mix of greens, chopped bell peppers (red, yellow, and orange for extra color!), cucumber, cherry tomatoes, and some crumbled feta cheese. For the dressing, I kept it simple with a homemade vinaigrette – just olive oil, red wine vinegar, a little Dijon mustard, salt, pepper, and a pinch of dried oregano. Whisk it all together, and boom, delicious.
- Potato Salad (with a Twist): Regular potato salad is usually gluten-free, but I wanted to make it a bit more exciting. I boiled some red potatoes (skin on, because I like the texture), and let them cool down a little. Then, instead of mayo, I used a mix of plain Greek yogurt, a touch of Dijon mustard, some chopped fresh dill, salt, and pepper. It was creamy, tangy, and way lighter than the usual mayo-heavy version.
- Grilled Pineapple: For a sweet and slightly unexpected side, I grilled some pineapple slices. I just cut a fresh pineapple into thick rounds, brushed them with a tiny bit of melted butter (you could use coconut oil too), and grilled them for a few minutes on each side until they had those nice grill marks. The heat caramelizes the sugars in the pineapple, making it super tasty.
The BBQ Verdict
The BBQ was a hit! Everyone loved the food, and Sarah was super appreciative that I’d made the effort to have gluten-free options for her. It felt good to be inclusive and make sure everyone had something delicious to eat. Honestly, I don’t think anyone even noticed that some of the dishes were “special” – they were just good food, period.
My biggest takeaway? Gluten-free doesn’t have to be complicated or boring. With a little planning and some fresh ingredients, you can create a BBQ spread that everyone will enjoy, regardless of their dietary needs. I’m already planning my next BBQ, and I’m definitely keeping these dishes in my rotation!
