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Your Gluten Free Guide to Thanksgiving

Continuing our series in November of alternate diet friendly Thanksgiving tips, we’re going to kick off the second week in November with a gluten-free roster of deliciousness for your autumn feast.

Turkey: I know what you’re thinking. Turkey is a meat. It is already gluten free. Unfortunately, you’re wrong, depending on where you get that bird from. Most turkeys are plumped with filler liquid and flavoring, and many of those flavorings contain gluten. Sad, right? Well luckily, Trader Joe’s turkeys this year will all be guaranteed gluten free. So if you’re gluten-sensitive and have a TJ’s near you, take advantage!

Green Bean Casserole: I’m crowdsourcing a lot of these recipes, because gluten is not a dietary constraint I’ve personally had to deal with much. My gluten-free queen bee, Princess, however, has done a lot of research and pointed me toward this recipe for Green Bean Casserole with homemade French Fried Onions. Her pro tip? Make the onions ahead of time, but don’t make the casserole itself early; the onions will get soggy and baking in the oven won’t fix them.

Stuffing: You can totally make stuffing from gluten-free bread, of course, but if you want to mix it up a little, here is a great recipe for gluten-free rice stuffing, which could be a great replacement for anyone who’s looking for a little change. To this, I would recommend considering the addition of some nice nuts and maybe even some cranberries. Delicious!

Bread: You could also make this potato quick bread from Bob’s Red Mill either for stuffing, or for some great bread to go with the feast. I’m warned that, since the Green Bean Casserole recipe is a little involved, and baking bread from scratch can be too, it’s a good idea to start some of the recipes a few days ahead – making the onions, prepping your bread dough the day before, and so forth. Bob’s Red Mill, by the way, is, in general, a great source of alternative, high-quality flours.

Pumpkin Pie: This can be a tricky one for gluten avoiders, since both traditional pie crusts and traditional pumpkin pie fillings can be danger zones for hidden (or not so hidden) gluten. To that end, I present this great pumpkin pie recipe. If you are totally not down for making a pie crust (and normally I’d be with you, although this year I want to try a few adaptations of Cassandra’s expert advice), I am told that Whole Foods carries a gluten-free pre-made frozen pie crust from a company called Glutino’s that is passably delicious; so you could start there and fill in with the pie filling recipe for an easier step. Another gluten free pie filling, to round out the screw-your-recipes-make-it-easier category, can be found here.

I promise that, in crowd-sourcing these recipes, I asked only my most picky gluten-intolerant friends whose taste buds are well-refined and who spend lots of time fiddling with things to find satisfaction in their tastes. I can confidently assure you that these recipes (unlike some clumsy gluten-free adaptations of things) are going to be worthy of your Thanksgiving table.

Next week, we’ll cover a combo of dietary restrictions: Thanksgiving recipes that are diabetes-friendly, and Thanksgiving recipes for the lactose-intolerant.

By Meghan Young Krogh

Meghan had a number of quality writing mentors over the course of her education, which just goes to show that you can't blame the teacher for the way the student turns out. Team Oxford Comma represent.

9 replies on “Your Gluten Free Guide to Thanksgiving”

A friend of mine uses eggs as the base/substance of a lot of her GF baked goods.  Something about preparing the whites and the yolks separately creates something that’s fluffy enough to pass as bread or cake.  Maybe this will help with some google searches for recipes?

She’s doing okay… She has Fibro and ADHD and so GF is one of her symptom management tactics. As long as she doesn’t “cheat” it’s really helped her pain levels.

One of her strategies is to make duplicates when there’s a lot of people around- For example, my stepfather LOVES cookies. So does my Niece. So my mother, when she’s going to be watching my niece for a few days, will make a batch of cookies that aren’t GF and a Batch that are. Her husband gets most of the non-GF, and she gets most of the GF ones. Since my mom has been GF since shortly after my niece was born (she’s 3), both apparently taste good for what they are on their own to the little one.

Recently, My stepfather made breakfast- biscuits and gravy. Except he attempted GF ones for my mother. (He’s working graveyard shift, so my mother is usually still sleeping when he gets home in the morning.) True, it turned out like short bread (he mixed up the recipes for short bread and biscuits) which must have tasted bizarre with gravy. But my mother woke up to food she could eat, and gushed about it for the next 3 days to anyone who would listen.

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