I may be the only gluten free gal not shaking in her boots this year. I find it just as easy to enjoy myself on this holiday as I do every other day of the week. Why all the trepidation? I am probably less scared than the diet obsessed calorie phobic that lurks around every family. You know who I am talking about. The one that cringes with the crackle of freshly baked loaf of bread because of the carb content, or hides in the bathroom while slices of pie are being deliciously devoured. Resolutions are made at the beginning of the next year for a reason my dear readers. We work hard all year, and I think we need to reward ourselves! Being Greek, I have learned some wonderful lessons around the holidays. For instance, there are no calories on holidays. It’s true I tell you! Once you stop counting carbs and just enjoying your favorite delights, you’ll realize how miniscule a couple more ticks on that scale for one day can be. Plus, we all burn off half the cranberry dressing with a rousing game of football right?
Okay off my perch now. I am not saying to overindulge by any means by the way. Dig in with appropriate portions of course. If I can remain at ease on this holiday, I see no reason why you cannot. It’s after all, a holiday based on a feast!
So feast your eyes on
some good advice on keeping gfree guiltily below. I’ll keep you from hyperventilating at either the scale or the site of the potentially gluten gravy, and you just sit back and enjoy.
For my advice about a stress/gluten free Thanksgiving, I give you tips from my blog mentor herself, the glutenfreegoddess. I often get inspiration from her recipes, and she has had much more experience in the gfree world than I. She has written a great guide about where your gluten may be lurking. A bit from her blog below!
•Marinades and soy sauce, broth and bouillon may use wheat or barley in flavors and seasonings. Although I urge you to check your turkey for gluten-free status, most I've seen are safe- if you avoid the seasoning or gravy packet.
•For thickening gravy, whisk in a tablespoon or two of sweet rice flour or an arrowroot starch slurry. Potato flour is another choice- but be careful you don't add too much and end up with gravy you have to slice and serve. I like to add a splash of dry sherry, brandy, or wine to the gravy as well. It gives it that extra kick (and goddess knows, sometimes we need it- especially around the holidays).
•For stuffing, simply follow your favorite recipe and substitute toasted cubes of gluten-free cornbread or a loaf of store-bought gluten-free white bread. Or try my personal favorite stuffing recipe- Cornbread Stuffing with Curried Apples and Cranberries.
•For a crunchy bread crumb topping, try my Crunchy Gluten-Free Breadcrumbs (process toasted GF waffles- they make perfect golden crumbs).
•For a gluten-free mac and cheese try my Kicked Up Baked Mac and Cheese Recipe or my dairy-free Baked Mac and Cheese or my totally from scratch Cheesy Uncheese Mac and Cheese (fab for vegan guests).
•For a classic cookie crumb pie crust use Pamela's cookies (Lemon or Ginger or Chocolate, depending upon the filling) processed into crumbs; I use Joy of Cooking's classic cookie/cracker crumb recipe and simply substitute with gluten free cookies. For a butter replacement, try Spectrum Organic Shortening.
•For a gluten-free pie crust folks rave about, try Rebecca Reilly's Gluten-Free Pie Crust recipe with sorghum flour.
Read more: http://glutenfreegoddess.blogspot.com/2008/11/thanksgiving-recipes-tips-for-gluten.html#ixzz167Xdn3Mo