A Gluten-free Thanksgiving!
You don’t have to sacrifice all your delicious Thanksgiving
traditions just because you went gluten-free!
Here are some great ways to make your favorite recipes with just
a few easy (but still tasty!) changes:
•
Stuffing:
Simply substitute gluten-free bread into your old family recipe.
-Udi’s gluten-free bread
-Rudi’s gluten-free bread
-Food for Life millet bread
•
Green bean casserole: Substitute your cream of
mushroom soup for a gluten-free version or make your own. Also, donate the canned fried onions to a
local food bank and make your own for the casserole. Everything tastes better
when homemade, especially when the alternative is canned. All you need is some
gluten-free flour, egg, onion, and oil.
-Pacific organic cream of mushroom soup
-Progresso vegetable classics Creamy
Mushroom Soup
•
Pumpkin Pie: No need to change the pumpkin pie
recipe, but either make a gluten-free pie crust from scratch or buy a pre-made
pie crust at Whole Foods. If you need to save some time, you can pre-order the
entire pie. Whole Foods is now making gluten-free pumpkin pie, so put in your
order request soon.
-Gluten-free pantry perfect piecrust
mix
-Whole Food’s pre-made gluten-free
piecrust
•
Gravy: Make your favorite homemade gravy using
gluten-free flour. If you aren’t fond of
making your own gravy, here are some pre-made options:
-Trader Joe’s all natural Turkey gravy
-Road’s End Organics Gluten-free gravy
-Imagine Foods Turkey Gravy
•
Turkey: Just check to make sure the turkey you
are purchasing is indeed gluten-free.
Although we typically opt for whole foods rather than processed
products, the holidays are a time for family, traditions, and celebration, so
it’s nice to have some convenient gluten-free options to employ.
GLUTEN FREE GREEN BEAN CASSEROLE: From the gluten free Mommy blog
Cream of Mushroom Soup:
olive oil
1 lb. button mushrooms (or any other kind you prefer)
6 Tablespoons butter
2 cups chicken/vegetable broth
2 cups whole milk
6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too)
1 teaspoon Coleman’s dry mustard
less than 1/8 teaspoon cayenne pepper for a little kick (optional)
salt to taste (maybe 1 1/2 teaspoons- I forgot to measure!)
pepper
French Fried Onions
1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
1 Tablespoon Tamari J’s Wheat Free Soy Sauce
Directions:
To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.
First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms.
At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.
Mix in the soup and soy sauce.
Top with the French Fried Onions.
Bake for about 35 minutes on 350 degrees or until bubbly.
This will make a huge casserole!
This is the classic, completely un-gourmet green bean casserole that everyone loves. You can serve this to your Thanksgiving company and no one would know that it is gluten-free.
Pumpkin Souffle
1c pumpkin
4 eggs
1/4 cup coconut oil, clarified butter, or ghee – melted
2 tablespoons almond butter
6 tablespoons maple syrup
1/2 teaspoon of pure vanilla extract
1 tablespoon coconut flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
pinch of sea salt
preparation
Note: These instructions make the recipe very simple and are how I made mine, but see below for a more traditional soufflé preparation.
Preheat the oven to 350 degrees F.
Whisk the canned pumpkin, eggs, coconut oil, almond butter, maple syrup, and pure vanilla extract together until well combined.
Sift the coconut flour, baking soda, cinnamon, and pumpkin pie spice into the wet ingredients and continue whisk until well combined.
Pour into oven-save ramekins – either 4 separate 1-cup portions, or larger portions to be served as-shared.
Bake in the center of the oven for 25-35 minutes or until the entire soufflé puffs up and the center no longer appears wet.
Change it up-
Instead of adding cinnamon, pumpkin pie spice, and maple syrup to sweeten this recipe, try adding savory spices like sage, black pepper, and a bit more sea salt to make this a savory side dish.
To make this in more of a traditional soufflé style, separate the egg whites from the yolks, and mix the wet ingredients together as noted without the whites. Then mix the dry ingredients into the wet ingredients. In a separate, chilled bowl, whisk the egg whites until they form stiff peaks. Gently fold the whites into the rest of the mixture before pouring into ramekins to bake.
