Gluten Free Holiday Help

 I remember the first Thanksgiving 4 years ago when my family and I faced the daunting task of creating a Gluten Free Thanksgiving meal. Thinking about the pies, the stuffing, the gravy, the pasta dishes, and the breads was overwhelming!

Since I became Gluten intolerant I have had to explain what it means to someone almost every week. (OK, maybe every two weeks now). My family pretty much has a solid hold on what it means now, but I have faced my share of  “A little bit wont kill you” and “Just don’t eat the crust of the pie” or “I’m allergic and I cheat”.
That 24 hour plus of gut-twisting misery is just not worth it.

This post is for everyone, but especially for those newly gluten-free or those who have a gluten-free person in their lives during the holiday season. 

Did you know marinades, broth, soy sauce, and bouillon may all have wheat or barley in their flavors?

For Gravy– we like to make our own. Take the turkey juices and add a little rice flour or arrowroot starch, or even corn starch. Just be careful you don’t add too much – You don’t want to have to cut your gravy!

1/2 cup sugar
6 tablespoons unsalted butter, melted and cooled
1 teaspoon ground cinnamon
Directions:

1 Preheat oven to 350 degrees.
2 Put graham crackers in bowl, reserving a tablespoon or two for topping if desired.
3 add and stir sugar,butter, and cinnamon until well blended.
4 Place crumb mixture in pie pan, distributing the crumbs evenly, then press another pie pan of the same diameter firmly on top. Trim access.
5 Bake crust for 20 minutes.
6 Let shell cool before filling

Here are some cookies you can try.

Christmas 2009

Christmas 2010

Again, very similar menu except this time I added a cheesy corn casserole, sweet potato casserole with marshmallows and an oat/pecan/brown sugar topping [make sure if you top your casseroles you use rice flour if you have to use flour!]. sweet carrots, and homemade cranberry sauce!