November 23rd, 2009 by Kimberly Bouldin
With Thanksgiving coming up this week, it is important to know which turkeys are gluten-free and safe to eat. The issue with a turkey being gluten-free is usually in the gravy packet, if there is one. Solution? Make your own from scratch. Use the broth from the cooked turkey or canned, gluten-free chicken broth & thicken with cornstarch.
Here is a list of turkeys that are free of gluten: (more…)
November 23rd, 2009 by Jen Cafferty
There has been some confusion lately about whether or not Butterball turkey gravy packets are gluten-free. There are six types of Buttterball turkeys that come with a gravy packet. They are listed below and all currently come with a gluten-free gravy packet. The key to understanding if your gravy packet is gluten-free is to READ the label.
Any newly manufactured gravy packet will contain rice flour. According to Butterball (1-800-BUTTERBALL) there are still some older packets of gravy in the stores that contain wheat flour. Therefore, read your packet and make sure it does not contain wheat flour. If it contains wheat flour, you have an older packet and it is therefore not gluten-free. In the future, all of the Butterball gravy packets will be manufactured using rice flour. (more…)
November 23rd, 2009 by Trish Deitemeyer
No need to be jealous of your gluten-eating family and friends at Thanksgiving dessert; there are lots of gluten free options that will be the perfect ending to your perfect Turkey Day.
No one does GF baking better, in my opinion, than Jules Shepard of Jules Gluten Free Flour Mix. Watch her video (below) on making her perfect pie crust.
Now that you know how to make crust, try some of these delicious fillings:
Here’s the pumpkin pie recipe that’s been on the Libby’s Pumpkin label since 1950.
Apply Crumbly Pie
• 1 Jules’ pie crust (uncooked)
• 6 cups thinly sliced apples (Granny Smith or other tart apple)
• 1 tablespoon lemon juice
• 3/4 cup sugar
• 1 tablespoon GF flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup raisins (optional)
• 1/2 cup chopped walnuts (optional)
• 1/2 cup GF flour
• 1/2 cup packed brown sugar
• 3 tablespoons butter (more…)
November 23rd, 2009 by Trish Deitemeyer
Gluten free side dishes
What’s Thanksgiving without side-dishes? Just plain ol’ turnkey dinner, right? Fortunately, lots of side dishes are naturally gluten free, like mashed potatoes and most sweet potato recipes, and either canned or fresh cranberry sauce. Sadly, it’s our old favorites that are gluten-FULL. Read on for some GF tweaks to these classic recipes.
Green Bean Casserole
Don’t panic! You can still have your Green Bean Casserole, just substitute the cream of mushroom soup for this recipe from The Gluten Free Cooking School, or try Progresso’s Cream of Mushroom soup. Don’t use the usual French fried onions on top (they have gluten), but try Funyuns Onion Flavored Rings by Frito Lay. Yes, Funyuns, that very same snack you probably skip over in the chip aisle is gluten free and makes a great, crunchy topping. (more…)
November 23rd, 2009 by Trish Deitemeyer
Thanksgiving is a time of gratitude, togetherness, feasting and gluten. Yes, unfortunately, gluten is abundant on most holiday tables, in stuffings, gravies, pies, rolls and more. But it doesn’t have to be that way. In the next few articles, I’ll offer some good alternatives to your gluten-filled Turkey Day favorites. (more…)
November 23rd, 2009 by Allison Hecht
Thanksgiving is inching closer, and soon tables will be covered with turkey and all the fixings.Below are a few great gluten-free side dish recipes from Whole Foods that are sure to complement your Thanksgiving feast.
The best part about these recipes? They are just seven ingredients or less, so you don’t have to worry about bringing a complicated dish to your dinner. So put your chef’s hat on and enjoy these tasty side dishes. (more…)
November 23rd, 2009 by Randi Markowitz
This delicious dish has a number of steps, but it is not difficult, and the results are well worth the effort!
6 cups water
1 1/2 cups wild rice
1/2 cup unsalted butter
4 cups finely chopped onion
2 cups finely chopped fennel
1 tablespoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon fennel seeds
1 1/2 pounds good quality gluten-free bread, crusts removed and cubed (more…)
November 23rd, 2009 by Anne Steib
This time of year we see the image of pumpkins everywhere, on most doorsteps, and as the main ingredient to many fall and holiday recipes.
Pie or sugar pumpkins are smaller than the common jack-o-lantern carving pumpkin and the best type to use when baking and cooking. With Halloween behind us, these small pumpkins will be more difficult to find, so buy them now so you can enjoy using fresh pumpkin in your holiday dishes. Canned pumpkin will always do the trick and is quite tasty, but nothing beats the flavor of fresh pumpkin! (more…)
November 23rd, 2009 by Cindy Swan
Due to the malabsorption concerns all too commonly associated with Celiac disease and gluten intolerance, nutrient rich whole foods are a vital to the diet. In the early stages of a gluten free diet, the body is still healing, or there are other underlying autoimmune illnesses, so there may be some foods that initially are not tolerated well. Introduce those foods slowly. Start by including the following three foods, which are loaded with vital nutrients, are naturally gluten free, and can be used in endless recipe variations: (more…)
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