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Scheherazade in Blue Jeans
freelance alchemist
Eat like a 'song: Gluten-free Thanksgiving 
16th-Nov-2011 10:45 am
So you want to do a gluten-free Thanksgiving! You are in luck, because it is actually really easy.

If you're doing a traditional American Thanksgiving, there are only five or six things you might need to amend. The rest of your food is probably already gluten-free, being as this is a vegetable-heavy holiday.

1. The turkey. Yes, the turkey. Many brands of self-basting turkey have gluten injected into them for no damn good reason. Make sure yours is gluten-free! We get around this by getting ours direct from goddessfarmer, which also means a tastier turkey than the overbred supermarket turkeys, but do not despair - you can get a safe supermarket turkey.

2. The gravy. Dude, just make it with gluten-free flour instead of regular wheat flour. Done.

3. The stuffing. There are GF stuffing recipes all over, but we use this one and it is amazing. Provokes "oh my holy crap gimme more" reactions every year. Also, I'm a fan of anything we can do in the crockpot - frees up the oven!

4. The rolls. fiddle_dragon does rosemary-thyme rolls for us and they are amazeballs; perhaps she will link to her recipe! Either way, again, there are tons of GF roll recipes.

5. The green bean casserole. The traditional green bean casserole recipe uses Campbell's Cream of Mushroom Soup and fried onions, neither of which are gluten-free. If you want this, you can substitute Progresso and fry your own onions, but I have never done this because I think that green bean casserole is gross. You do not have to do this thing just because it's tradition. Make your own tradition. We saute some shallots and throw in some bacon, and boom, awesome green bean dish.

6. Dessert. Whole Foods sells GF pie crusts if, like me, you cannot be arsed to make a pie crust. Cake? Substitute an all-purpose GF flour mix for all-purpose flour. Note that this should be a flour *mix* if you're doing a 1:1 substitution! There are recipe that call for just almond flour, just rice flour, et cetera, but they are few and far between. Gluten-free flours behave differently from wheat flour. You will not get your desired results! Bob's Red Mill and King Arthur do good mixes, which usually include a few different flours, starches, and gums to best approximate gluteny flours.

So what are we doing for Thanksgiving?

Appetizers will be stuffed mushrooms, bacon-wrapped dates, and molasses ginger cookies. For dinner, we are brining the turkey, and Sindrian will make what he calls the Pork Orgy; on the side, those green beans, that stuffing, rosemary garlic mashed potatoes, roasted asparagus, thyme-roasted sweet potatoes, pomegranate roasted carrots, and brussels sprouts with pancetta. For dessert, I'm making Crack Pie, Schadenfreude Pie, chocolate bourbon cake, and I might attempt a tres leches cake. Other people are bringing pie, rolls, and cranberry relish.

Yes, it is going to be awesome.

Since everything I make and most of what people bring will be gluten-free, I'm just keeping the gluteny stuff on a separate table, across the dining room! All of my guests are smart about cross-contamination, so I don't need to worry about people using the same knife for my pie and rain_herself's pie. If your Thanksgiving has a more even ratio of GF to gluten, or if you're a guest elsewhere, this checklist may help!

One week from today is Baking Day. I am very excited. <3
16th-Nov-2011 03:49 pm (UTC)
many Indian grocery stores carry a type of crispy fried onions in plastic bags that are ingredient gluten-free(dunno about where manufactured) that can easily be swapped in if frying your own onions til crisp is too much, which frankly for me would be, takes too much time and stove space
16th-Nov-2011 03:51 pm (UTC)
Good to know!

If I was going to fry onions, I'd do it on Wednesday for just that reason. But I'm happier with sauteed shallots anyway.
16th-Nov-2011 04:06 pm (UTC)
I am sending the info from this post to a few friends of mine. Thank you!
(Deleted comment)
16th-Nov-2011 04:50 pm (UTC)
*snort* Poor Alot.
16th-Nov-2011 04:22 pm (UTC)
That sounds so amazingly delicious. I may have to try some of those because wow. SO DELICIOUS SOUNDING.

Pomegranate roasted carrots! Wow!

16th-Nov-2011 04:27 pm (UTC)
1 lb carrots, halved or quartered
1 tbsp olive oil
1/4 tsp kosher salt
Pinch of Turkish or Syrian red pepper, or cayenne
1 tsp of pomegranate molasses or 2 tsp of balsamic vinegar

Preheat over to 425; on a rimmed baking sheet, toss carrots with oil, salt, and red pepper. Spread in a single layer. Roast for 15 minutes, stir well, and roast for 10 more minutes. Remove from oven and drizzle with molasses; toss gently to coat. Roast until carrots are golden and soft, about 5 more minutes. :)
16th-Nov-2011 04:35 pm (UTC)

17th-Nov-2011 03:59 am (UTC)
16th-Nov-2011 04:22 pm (UTC)
Sounds DELICIOUS. I am almost sad my family got their act together this year...
16th-Nov-2011 04:27 pm (UTC)
We would love to have you, some year!
16th-Nov-2011 04:48 pm (UTC)
I totally agree with the "make your own tradition" thing. Though the green bean casserole is a beloved staple of the holidays, we also used to do sweet potato casserole with marshmallows. Then my sister-in-law found this recipe with gooey pecan stuff on the top -- now THAT'S the new tradition! We won't let her avoid making it any more than she'll let me out of making the cranberry sauce/relish.

Your version of the green beans does sound delish, though!!
16th-Nov-2011 08:11 pm (UTC)
Last year, I made a sweet potato casserole with ginger snap topping (Bon Appetit 11/10). AWESOME. (And I think it could be made gluten-free if one a) found GF ginger snaps or b) made a crumble topping using GF oats, brown sugar, and ginger.)

I'm trying to figure out if it'll work to make entirely two days before, or if the folded-in egg whites would collapse/something else disastrous while in the fridge then in transit 300 miles to my grandparents' then another 90 minutes to my mom's... (The recipe says you can do the potatoes the day before, then mix the rest of the ingredients right before baking.)
16th-Nov-2011 04:59 pm (UTC)
Sindrian will make what he calls the Pork Orgy

< takei >Oh my!< /takei >

I want this recipe, please!
16th-Nov-2011 06:47 pm (UTC)

btw - ran across a neat crockpot tip the other day from america's test kitchen - nuke onion, garlic & other aromatics (probably celery + spices) in the microwave for 5 min before putting them into the crockpot. Apparently this deepens the flavor. I haven't had a chance to try it yet though.
16th-Nov-2011 09:21 pm (UTC)
I've been making fruit crisps with almond flour instead of wheat. The texture is a little grainier, but the nuttiness significantly improves the dlavor.
16th-Nov-2011 09:33 pm (UTC) - Gravy...
I like to use chick pea flour to make mine..
16th-Nov-2011 11:04 pm (UTC)
wishing I was eating at your place, just for the Schadenfreude Pie. LOL We have an open invite from my friend who is caring for our cats, but we most likely will be making dinner if we have the apartment to ourselves. Not being too creative this year due to restricted budget, but we'll find good deals at the indoor farmer's market this weekend.
16th-Nov-2011 11:10 pm (UTC)
Have an awesome Thanksgiving! It really sounds like an amazing menu.
16th-Nov-2011 11:57 pm (UTC)
This all sounds amazing! I must try some of these recipes!

Everytime you link to fiddle_dragon, I do a doubletake because a friend of mine is fiddledragon, and the world would be unsurprisingly small if you knew her.
17th-Nov-2011 12:53 am (UTC)
Our green bean casserole requires shallot, bacon, brown sugar, and balsamic vinegar. Your pom carrots sound fantastic, I may try those this year! Yum!
17th-Nov-2011 01:52 am (UTC)
You might wish to try this variation on stuffed Mushrooms; "Popeye Mushrooms"
Buy the large whole mushrooms (1 1/2" to 2" dia.) plan 3-4 mushrooms per serving.
one package of frozen chopped spinach
any chunks of cheese from the fridge

Pop the stems out of mushrooms and wash the caps.
Saute caps in large skillet in Olive oil and butter turning often to fully cook. When done move them to a greased baking dish, with the bottom of the caps facing up, packed snug.

Prep spinach by thawing in microwave then allowing it to drain in colander. Put into skillet with 1/4 c. finely chopped onion and a teaspoon (or two) of minced garlic. Add salt and pepper and a dash of hot sauce. Take a tablespoon of this mixture and place inside of each mushroom cap.

Grate cheese. I never specify a cheese for this step as it is the best way to use up whatever chunks of cheese are in the fridge, use what ever melts best You'll need about 1 1/2 to 2 cups. Spread over top of baking dish concentrating on each mushroom.

Place dish under broiler until cheese melts and browns slightly. Serve using knife and spatula by cutting cheese into sections over the mushrooms. Enjoy!

17th-Nov-2011 01:58 am (UTC)
Another tip on the Gravy; use fine or medium corn meal.
17th-Nov-2011 03:06 am (UTC)
I wonder how a tiny piece of crack pie and a tiny piece of schaudenfraude pie would taste if turned on their sides and layered atop each other...

Also, Brekke thanks you for the green beans idea. She hates green bean cassarole.

Also the the second, your dinner sounds yummy as usual. I seem to recall one of us learning bourbon chocolate cake from the other when you were in the Christmas house but cannot remember which way it went!
18th-Nov-2011 04:33 pm (UTC)
I should probably figure out where I got that recipe and dig it up again. That being said, I totally have some awesome ideas for rosemary thyme rolls even if they aren't the same base. 'Cuz that's how I roll.
19th-Nov-2011 07:15 pm (UTC)
Oh! I've fried my own onions, and they come out *amazing*...:) :) :)

I just takes some patience, and a quick eye, because they're easy to over cook.

Here's the recipe that I base the rolls off of: http://www.bookofyum.com/blog/adeenas-gluten-free-rosemary-teff-dinner-roll-recipe-1478.html

I may also make some of these (now that I have all the ingredients): http://glutenfreegirl.com/gluten-free-bread/

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