Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
To help make that goal an easy reality, celiac.com once again offers up a heaping of gluten-free information and recipes to help make your gluten-free Thanksgiving celebrations a smashing success!
For those cooking a gluten-free turkey dinner at home, these helpful tips will make your work easier:
Order gluten-free baking ingredients and other hard-to-find items like prepared gluten-free pies ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen!
Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Gluten-Free Mall, and your purchases there actually directly support Celiac.com.
Gluten-free Thanksgiving Recipes:
Our Great Brined Turkey recipe offers a fabulous way to prepare your gluten-free turkey that will leave your guests quizzing you about your secrets to such a moist, savory bird.
Spiced Pumpkin Soup makes a delightful holiday treat for yourself, your family, or your guests.
Gluten-free Stuffing is a holiday staple that keeps them coming back for more.
Meanwhile, our recipe for Red Pepper Pumpkin Seeds is sure to delight, and makes a great addition to the holiday snack bowl.
In addition to our ever-popular recipe for Gluten-free Pumpkin Pie, we offer this delicious variation:
1 ½ cups gluten-free gingersnaps
½ cup walnuts
3 tablespoons light brown sugar
¼ teaspoon ground nutmeg
4 tablespoons melted butter
1 ¼ cup canned pumpkin
½ cup sweetened condensed milk
1 teaspoon each ground ginger, cloves, and cinnamon
½ teaspoon salt
½ cup sugar
¼ teaspoon vanilla extract
2 eggs, lightly beaten
Preheat oven to 350 degrees F and lightly butter a 9-inch pie dish.
For the crust, combine cookies, walnuts, brown sugar, and nutmeg in a food processor and grind to a powder. Slowly add melted butter and pulse until mixture forms clumps. Spread evenly over the pie dish press down until tightly packed. Set aside.
In the bowl of a mixer, combine pumpkin and condensed milk. Add sugar and salt and beat until well-combined. Add eggs, then vanilla and spices.
Pour filling into the unbaked pie crust and bake for 40-50 minutes, or until center is set. Cool on a wire rack before serving.