November 20th, 2014
Gluten Free Thanksgiving
Going gluten free this Thanksgiving or hosting a Gluten Free guest? While it might sound overwhelming at first, producing a wheat-free meal or a meal with plenty of GF options is not that hard to pull off. In our family we used to make two of some dishes, but now we just go gluten-free on many of them and no one notices. Here are some simple tips for a successful meal.
- Gluten Free All Purpose Flour. Find a version you like and stick with it. In crumbled toppings and as a thickener no one will know the difference. Gluten Free All Purpose Flour works great for thickening gravies and creamy sauces since it has thickening agents like xantham gum and potato starch. When you find a version you like, try following their recommended recipes for baked goods and treats. I like Bob’s Red Mill Gluten Free All Purpose Baking Flour and Pamela’s Pancake and Baking Mix.
- Whole Grains. Try a warm grain salad in place of a starchy stuffing. We have a great recipe for Kale Quinoa Pilaf or start with a base of wild rice, then add roasted root vegetables, toasted nuts or seeds, and crumbled soft cheese.
- Corn bread. If nothing else will do you can make stuffing with cornbread. You’ll more than likely have to make the cornbread yourself, but it’s easy and can be done in advance. Try our recipe for Cornbread Stuffing with Bacon & Leeks. No one will be looking for wheat version.
- Breadcrumbs. I’m a sucker for fresh breadcrumbs, and you can be too. Make gluten free bread crumbs in advance with your favorite GF bread, and store in the freezer for topping gratins and casseroles.
- Stock. While I do keep store-bought stock around for emergencies, there’s nothing better than homemade. Make a big batch now and keep it around for gravies, casseroles, sauces, and leftovers. Try Rich Vegetable Stock or Chicken Stock.