It’s Thanksgiving! Which means a few things – Turkey, lots of stuffing, lots of sides, lots of pies and football. It’s time to trim the turkey and set the table for my first gluten-free Thanksgiving. So before the Macy’s Thanksgiving Day Parade (celebrating 85 wonderful years – it’s a Thanksgiving tradition and I haven’t missed on yet – saw the parade LIVE in NYC right in front of Macy’s on 34th street and it’s even more grand up close and personal – I digress…) airs, here are a few recipes to make your Thanksgiving a delicious and gluten free one!
Stuffing is one of my favorite sides at thanksgiving dinner. But homemade stuffing ALWAYS has wheat in it. So now what do we do? Luckily Whole Foods Market has a delicious stuffing recipe that will sure to have you asking for seconds!
- 6 cups gluten-free bread cubes or 1 package Gluten Free Bakehouse stuffing cubes, already toasted
- 2 shallots, minced
- 2 onions, diced
- 2 celery ribs, diced
- 2 carrots, diced
- 6 tablespoons (3/4 stick) salted butter
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 2 teaspoons sea salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 1/2 cup white wine
- 1 cup gluten-free chicken broth
- 4 tablespoons parsley
**Add finely diced sausage or bacon bits to the sautéed vegetables, if you like, or toss in diced chestnuts, apples or raisins for some extra flavor and richness**
- Toast bread cubes carefully in a preheated 300°F oven for 20 minutes or until dried, stirring occasionally to promote even browning. If using Gluten Free Bakehouse stuffing cubes, skip this toasting step.
- Sauté shallots, onions, celery and carrots in butter until they are soft and onions begin to caramelize. Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes. Add wine and continue cooking over medium heat until liquid is reduced by half.
- In a large bowl, mix sautéed vegetables with bread cubes, chicken broth and parsley. Transfer to a baking dish and bake for 20 minutes at 325°F.
Another one of my favorites. Since I could start baking, I was usually in charge of the cornbread and this year will be no exception. I turned to The Food Network for a quick and easy gluten-free recipe that will have everyone licking their lips before they even get to the main course.
- 2/3 cup rice milk
- 1 tablespoon apple cider vinegar
- 3/4 cup gluten-free all-purpose baking flour
- 1/2 cup cornmeal
- 1/2 cup cornflour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 cup coconut oil, plus more for pans
- 1/3 cup agave nectar
- 1/3 cup applesauce
- 2 teaspoons pure vanilla extract
- Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil.
- Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your “buttermilk.”
- In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the “buttermilk,” and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
- Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days.
The best is always last and nothing says a stuffed tummy like two kinds of pie. pumpkin and of course apple (my favorite kind pie). There is just something warm and cozy and inviting about the smell of pumpkin and apple pies baking in the oven on Thanksgiving morning. Pumpkin pie may not be my favorite, but it’s a classic Thanksgiving dessert that no table should be left without. Whole Food Market as a recipe for a pumpkin pie with a pecan crust and cinnamon spiced whipped cream that I made gluten-free just by changing a few ingredients. (You can do this with almost any recipe that calls for flour – so your favorite desserts, appetizers and entrees are not lost, they just need to be turned over to the gluten-free side 🙂 )
Pumpkin Pie with Pecan Crust and Cinnamon Spiced Whipped Cream
For the Crust
- 1/3 cup pecans, toasted and cooled
- 1 1/2 cups gluten-free flour such as Bob’s Red Mill GF All Purpose Flour
- 1 teaspoon xanthan gum
- 1/4 teaspoon sea salt
- 6 tablespoons unsalted butter, cut into small pieces
- 1 to 2 tablespoons ice water, more if needed
For the Filling
- 3/4 cup packed dark brown sugar
- 3 large eggs
- 1 (15-ounce) can pure pumpkin purée
- 3/4 cup rice milk, such as Rice Dream
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
For the Whipped Cream
- 1 cup heavy cream or rice milk or soy milk or almond milk
- 2 tablespoons confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- To make the crust, place pecans in the bowl of a food processor and pulse until finely ground. Add gluten-free flour, xanthan gum and salt and pulse to combine, scraping sides of bowl. Or, stir together ground nuts, gluten-free flour, xanthan and salt in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes.
- When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 9 1/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat oven to 425°F. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350°F.
- Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.
- To make the whipped cream, beat heavy cream (or other milk) on high speed in a large bowl until soft peaks form. Beat in confectioners’ sugar, vanilla and cinnamon. Serve with the pie.
One of my new favorite gluten-free products is Betty Crocker’s Gluten-Free Bisquick mix. Now Bisquick is not just for pancakes, biscuits, and waffles anymore. Apple pie is on the menu and it’s here to stay. (the biscuit recipe on the side of the Bisquick Gluten-Free box is also delicious and makes for another wonderful side dish not just for Thanksgiving but the other 364 days as well). Here’s how you make this Impossibly Easy French Apple Pie!
Impossibly Easy French Apple Pie
- 3 cups thinly sliced peeled Fuji apples (3 medium)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup Bisquick Gluten Free mix
- 1/2 cup granulated sugar
- 1/2 cup rice milk
- 2 tablespoons butter or margarine, melted
- 3 eggs
For the Streusel
- 1/3 cup Bisquick Gluten Free mix
- 1/3 cup chopped nuts
- 1/4 cup packed brown sugar
- 3 tablespoons firm butter or margarine
- Heat oven to 325ºF. Spray 9-inch glass pie plate with cooking spray. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
- In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients, using fork, until crumbly; sprinkle over filling.
- Bake 45 to 50 minutes or until knife inserted in center comes out clean. Store in refrigerator.
So gather the family around the dinner table, remember what you are thankful for (not only on Thanksgiving Day but EVERYDAY) and enjoy a great meal that is also gluten-free. I hope your holiday season starts of right and that these recipes can get it off to the right warm track.
- Tips For Having A Very Happy Gluten Free Thanksgiving (guidetoglutenfree.com)
- Gluten-Free Flours for More Than Baking (wholefoodsmarket.com)