Recipes for a gluten free Thanksgiving

Thanksgiving doesn’t have to be a bore. There are so many delicious and even gourmet options for those of us with celiac and/or food allergies. Here are some of my favorites…

Wild Rice & Cranberry Stuffing: Made with onions, garlic, vegetable broth, wild rice, cranberries, seasonings and nuts if desired. We’ve made variations of this delicious stuffing in past years but here is a link to one that I really like.

http://www.wholefoodsmarket.com/recipes/2394

 Apple Crisp: Use cornstarch in place of the flour. Mix in dark brown sugar, butter, cinnamon, spices, and nuts if desired.

Cheese Buns: These little rolls are light and fluffy, warm and delicious. Link below! (It seems wordpress is having difficulty with links in text. Hopefully this is fixed soon) These cheese buns behave a bit like a popover but they rise, apparently because of the tapioca starch not all the eggs that you need in a popover so in my opinion you get a much better texture more like wheat buns. To get them just right you might want to try them out before Thanksgiving but believe me, if your family is around, even the flops won’t go unnoticed.

http://www.kingarthurflour.com/blog/2010/02/20/gluten-free-and-lovin-it-–-cheese-buns-extraordinaire/ 

Mashed Potatoes: Don’t forget lots of garlic and butter!

Gravy: So much easier than you might think. At least it surprised me. 🙂 Using the meat drippings scrape off some of the fat (save the drippings) and put it into a saucepan. Slowly add and whisk an equal amount of flour (corn starch works great, or rice flour, all purpose gluten free flour, bean flours, etc. etc.), on med to med/high heat simmer this mixture until the flour is browned (you should see a bit of color in the bubbles, you don’t want raw flour, it tastes bad, believe me). Once you’ve got the flour cooked (this doesn’t take long) increase the temperature and begin to pour back in the meat drippings and whisk like mad so you don’t get lumps. Continue to whisk. This should thicken into a nice gravy within 5 min or so. It is just making a roux like I wrote about in this post below. https://glutenfree4goofs.wordpress.com/2009/01/27/you-must-learn-to-make-sauce/

Fruit Salad: This should be naturally gluten free. Double check ingredients that are unusual

 

TWO QUESTIONS FOR YOU…

1.What are some of your favorite holiday recipes? Link or if they are naturally gluten free simply name them.

2. What are you thankful for? I am so thankful to my mom for letting me borrow her flour mill indefinitely. I can bake like crazy and cheap! That’s hard to do gluten free but when you buy in bulk and mill it yourself, the flour alternatives are quite reasonable! Thanks MOM

Have a Happy Thanksgiving!