What are you making for Thanksgiving? Today on the Holiday Food Fest over at
Tasty Eats at Home, there are lots of great ideas.
Our Thanksgiving menu this year will include: Turkey , ham, mashed potatoes, fresh vegetables, salad, rolls , my famous beans , pumpkin pie, clementine delights, healthy "punch" for the children and the adults will enjoy gluten free beer
Like any other big occasion revolving around feasts, Thanksgiving can be a challenge particularly to those coping with gluten issue If you are preparing a Thanksgiving meal for family or guests with Gluten intolerance here are some references that may come in handy:
TurkeyA fresh or frozen turkey is not something we typically suspect as a source of gluten. Unfortunately, basting solutions injected in turkey during processing may contain gluten. For additional information read here
Gluten free TurkeyStuffingA gluten-free vegetarian Thanksgiving stuffing with rice and almonds instead of bread. If you need a gluten-free stuffing recipe for Thanksgiving that is vegetarian and vegan as well, this is an excellent one to try. Gluten-free stuffing recipe courtesy of Ener-G Foods.
Ingredients:
- 1 cup diced onion
- 1 cup celery, chopped
- 1 cup celery leaves, chopped
- 1 4 ounce can sliced mushrooms, drained
- 1 cup rice, uncooked
- 3 tbsp gluten-free margarine
- 2 cups gluten-free vegetable broth
- 1 tsp salt
- 3/4 tsp poultry seasoning
- 1/2 cup chopped toasted almonds
Preparation:
Pre-heat oven to 350 degrees.
In a large skillet, sautee onion, celery, celery leaves, mushroom and rice in margarine for a few minutes, until onion and celery is soft and rice is golden.
Transfer to a lightly greased 2-quart casserole or baking pan.
Stir in gluten-free vegetable broth, salt and poultry seasoning.
Cover and bake for 30 to 35 minutes, or until rice is cooked and the liquid is absorbed.
Fluff with a fork, then sprinkle the top with chopped toasted almonds.
This vegetarian and vegan stuffing recipe is gluten-free and wheat-free.
Pamela's Cloverleaf Style Dinner Rolls
1 bag Pamela's Gluten-free Bread Mix
2 large eggs
3/4 cup milk - scalded
1/4 cup butter (or non-dairy substitute), melt in the hot milk
2 TBSP sugar
3/4 cup warm water to proof the yeast for 10 minutes
Additional Pamela's Gluten-free Bread Mix or white rice flour for dusting
With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high. Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.
Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.
For Cloverleaf style: cut away 2 inch squares of dough and roll into small 1-inch balls. Grease cups in a muffin pan. Fill each cup with three balls. Cover the rolls with a drape of a warm, wet towel. Let rest for 60 to 90 minutes, or place pan in refrigerator to rest overnight. Melted butter can be brushed on rolls prior to baking.
Bake in pre-heated oven at 350° for 25 minutes.
Reheat rolls if necessary in 350° oven for 10 minutes
Recipe courtesy of Pamela's products
I hope you enjoy your Thanksgiving this year!
Stay POSITIVE and think "outside" of the box Make living gluten free FUN
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