With great pleasure, I accepted the honor of preparing the deacon's lunch for the staff luncheon at church. She also has celiac disease, and was pleased that a special meal could be made for her in a gluten free kitchen. I am making a humble soup and salad, with another couple of women bringing a salad and gluten free desserts.
Today, I made my broth as I normally do. I always have home made chicken bone broth on hand. Tomorrow, I will thicken the soup with a potato starch roux, instead of flour. I haven't decided whether I'm doing a cream of celery, or a vegetable soup. I have the makings for a club sandwich with gluten free deli meat, Udi's gluten free white bread and my own homemade mayonnaise. I think the secret to a really amazing sandwich is the homemade mayo; there's no substitution. I prefer grapeseed oil, when I can't afford the French olive oil (which, is almost always.)