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Gosh I am starting to freak out now. Oh don't please..you will be fine...because you are pre meditated in your thinking about this all will go OK. I actually have to line pans? That depends..if they are Teflon they usually have some scratches unless they are brand new, in which case yes, you line with foil if you are cooking on a range or if baking, line with parchment paper...stainless steel is safe because it is smooth enough not to hold any gluten. Cast iron is always a no-no unless it is dedicated for non-gluten items only. How do I know if I need to? Inspect, inspect, inspect...it's scratches you are looking for. As little as 1/1000 of a piece of bread can do damage to a person with Celiac Disease... And spices, I had not thought of that. I am so glad you are helping. No problem...just keep in mind when I get to MN again I'm coming to your house for a GF meal!!! LOL

OK I am thinking grilled fish Always good choice depending on the preparation. , rice, and a vegetable and dip appetizer so far. I have a really yummy flourless cake recipe but it is unsafe for me. I might make it though and just have a little bit. In general it is stuffed with whipped cream. I could substitute cool whip which would make it slightly safer. hmm, don't know about Cool Whip..will have to look it up on my list..I'll get back to you on this But if you have a dessert idea that I could eat too but that everyone would enjoy I would really like to hear about it! Ewww, none as elaborate or labor intensive as this one...if you make this your guests will be VERY impressed..believe me!!! I know some soy sauce is unsafe. I looked at my LaChoy which is the only brand I like and it seemed gluten free; is this true? absolutely! LaChoy is the ONLY one that is GF that I know of
This is my cake recipe note this is not IBS safe- it is for others not me. But oh my, does it sound yummy!!!

Lighter than Air Chocolate Cake roll:
6oz. bittersweet chocolate, chopped
3T. water
6 eggs, separated
2/3c. sugar
1/4t. salt
1T. cocoa

Preheat oven to 350º. Oil a 15x10 inch shallow baking pan (jellyroll pan). Line with parchment paper. Melt chocolate and water over simmering water. Cool to lukewarm. Beat yolks, 1/3c. sugar and salt for 8 minutes with a hand mixer. Fold in melted, cooled chocolate. Beat egg whites with clean beaters until stiff. Gradually add remaining 1/3c. sugar at the end of beating. Fold one third of whites into chocolate mixture then fold in remaining whites. Spread batter evenly onto prepared pan and bake until top is dry to the touch, 15-18 minutes. Transfer to wire rack. Cover top of cake with 2 layers of damp paper towels and let stand 5 minutes. Remove paper and cool completely. Loosen edges with a knife. Sift cocoa powder onto cake and lay 2 sheets of parchment paper on cake. Place another baking sheet on cake and invert. Pull of bottom parchment.

Filling:
1c. heavy cream
3T. powdered sugar
2T. Grand Marnier I'll check on this too but I think it's OK
1t. finely grated orange zest
(or replace liqueur and zest with cappuccino mix be very careful with mixes...most of the time they are not GF...better off using the real alcohol or espresso powder and kahlua)

Beat cream, sugar and liqueur with cleaned beaters until stiff. Fold in zest. Spread filling over cake. Put a long platter next to cake. Using paper as an aid, roll up cake jellyroll style, beginning with a long side. Carefully transfer to platter, seam side down. Cake will crack but still hold together. Dust extra powdered sugar and cocoa on cake just before serving. For a pretty presentation, cut slices diagonally (serves 8 or 10) and lay on plates. Garnish with chocolate orange segments (or for coffee filling use chocolate covered coffee beans) and more powdered sugar.

Isn't powdered sugar unsafe? Sometimes, but usually it's just cornstarch that is added..give me the brand name you want to use.. Should I process regular sugar? You can make your own powdered sugar in a blender...ever try this? Maybe I am not thinking right on this. I really don't know much about gluten free eating since I haven't needed to. Ahh, be glad...eating for IBS is a piece of cake compared to eating for Celiac Disease..but both can be done..it just takes a little advanced thinking and planning....
let me know how you are going to prepare the fish, and in what..plus the rice and veggies....You probably have it all right..but I'll double check for you if you'd like...
Oh, and have your kitchen super clean before you cook..and all gluten items stashed elsewhere..and if in doubt prepare on paper towels..and don't cut on any cutting board, like wood, that could hold ANY gluten...smooth acrylic is best. Oh yes, and drink wine while you cook..........it will help calm you nerves...(just kidding)
Kandee

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