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Thanksgiving Recipes
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I know it's early to start thinking about Thanksgiving, but I can't help it! It must be the cooler weather :)

This Thanksgiving will be my first gluten free "food" holiday and I was interested in gathering all your tried and true recipes so I can start experimenting. I saw this thread earlier about pie crusts and will have to try the vinegar pie crust -

The vegetable sides should be pretty easy to do gluten free. I'm more hesitant about traditional gluten-y foods. Does anyone have a good substitute for a graham cracker crust, dinner rolls (w/ yeast), pumpkin bread, cinnamon rolls, and stuffing (or dressing)? How about a vanilla wafer knock-off for banana pudding? If you have something else that is an absolute favorite I'd love to hear about that too!

Thanks!

Oops, I almost forgot about the gravy! How the heck do you make gluten-free gravy!?!

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Canadian Thanksgiving is this coming weekend, so nope, it's not too early!

There are gluten free graham crackers and graham crumbs, I've seen them in health food stores, and gluten free stores. I made s'mores with them when I went camping this summer, they were yummy :)

I was thinking of trying to make some dinner rolls this year, but I dunno if I will have the energy. I will be making pumpkin pie, and rhubarb pie, with a coconut flour pastry crust. Turkey, roast beast, roast taters, and roast neeps and gravy. My mouth is watering just thinking about it! It's a shame we only do this once a year ;)

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I've used this recipe to make into dinner rolls: http://gingerlemongirl.blogspot.com/2008/03/artesian-maple-oat-bread-gluten-free.html

Gravy is easy. Just add a slurry of corn starch and water to turkey juice/drippings.

I collect "ends" (heels and last slice or two when we aren't going to eat it before it looses its freshness) of bread throughout the year, cube and freeze them and then use them for stuffing. No one has noticed them being gluten-free yet!

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Oops, I almost forgot about the gravy! How the heck do you make gluten-free gravy!?!

Gravy is the most easy...use corn starch (or rice flour if you have issues with corn) to thicken in the turkey drippings. Still just as good! :D

I usually prepare corn bread dressing, or use some other gluten free breads. Once you put all the seasoning and 'stuff' ...it's just as good (and no one will notice)

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Gravy is the most easy...use corn starch (or rice flour if you have issues with corn) to thicken in the turkey drippings. Still just as good! :D

I usually prepare corn bread dressing, or use some other gluten free breads. Once you put all the seasoning and 'stuff' ...it's just as good (and no one will notice)

Do you have a moisture issue with your cornbread dressing? gluten-free breads tend to stay moister, IMO.

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I know it's early to start thinking about Thanksgiving, but I can't help it! It must be the cooler weather :)

This Thanksgiving will be my first gluten free "food" holiday and I was interested in gathering all your tried and true recipes so I can start experimenting. I saw this thread earlier about pie crusts and will have to try the vinegar pie crust -

The vegetable sides should be pretty easy to do gluten free. I'm more hesitant about traditional gluten-y foods. Does anyone have a good substitute for a graham cracker crust, dinner rolls (w/ yeast), pumpkin bread, cinnamon rolls, and stuffing (or dressing)? How about a vanilla wafer knock-off for banana pudding? If you have something else that is an absolute favorite I'd love to hear about that too!

Thanks!

Oops, I almost forgot about the gravy! How the heck do you make gluten-free gravy!?!

I found gluten-free Graham cracker crumbs, haven't used them yet. Before I found them I was thinking of using a lemon or shortbread gluten-free cookie for a crumb crust.

I also found gluten-free ladyfingers and plan on tryingan Italian style cheesecake this week.

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Do you have a moisture issue with your cornbread dressing? gluten-free breads tend to stay moister, IMO.

Yes, you need to make it pretty mushy with chicken broth or other liquids, before it goes into the bird or oven.

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Yes, you need to make it pretty mushy with chicken broth or other liquids, before it goes into the bird or oven.

So you don't use less liquid?

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I found gluten-free Graham cracker crumbs, haven't used them yet. Before I found them I was thinking of using a lemon or shortbread gluten-free cookie for a crumb crust.

I also found gluten-free ladyfingers and plan on tryingan Italian style cheesecake this week.

FYI on the gluten-free Smoreables (graham-like crackers) firstly they are 1/3 the size so you may need 2+ boxes and secondly they are much much sweeter than wheat grahams. Test one first. Lemon might contrast the sweet better.

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Last year my family made stuffing (or actually dressing, since it didn't get stuffed into the bird) with both regular bread and bread made from Pamela's Bread Mix. Because Pamela's bread is a bit denser, everyone agreed that the gluten free version was actually better than the original. This was using the regular family recipe for stuffing.

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Everyone in the Celiac world hates EnerG breads but I find they make great stuffing/dressing. The texture holds up well and doesn't fall apart like some gluten-free breads do when they bake in that liquid.

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Try making a crumb crust from Midel's gluten-free ginger snaps. The bright ginger flavor is really good with lemon ice box or apple crumb pie.

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I make pumpkin pie with a pat-in-pan crust that contains pecans.

For the filling, I use the recipe on the Libby's can but substitute coconut milk for the evaporated milk. It tastes wonderful - the coconut can't be tasted but the pie tastes rich. However, it takes about an extra 1/2 hour to cook and set in the middle.

The crust I use is modified from the crust my mother used for years, made gluten-free and dairy free for my son. I got tired of rolling out gluten-free crusts so this is easier.

Pat-in pie crust:

1/2 cup sorghum

1/4 cup tapioca starch

1/4 cup sweet rice flour

1/2 tsp xanthum gum (optional)

1 egg white

1/2 cup Earth Balance, softened(or butter if you don't need to be DF/CF)

1/4 cup chopped pecans

1/4 confectioners sugar

Mix all ingredients with pastry blender or hands. Press gently against bottom and sides of pan. Do not press on rim.

No need to bake. Fill with pumpkin, pecan or other filling.

Oh, and the gluten free goddess has a vegan pumpkin pie that people rave about.

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Everyone in the Celiac world hates EnerG breads but I find they make great stuffing/dressing. The texture holds up well and doesn't fall apart like some gluten-free breads do when they bake in that liquid.

I'd read about the great stuffing EnerG bread makes and bought a loaf of their tapioca bread last year. I cut it into cubes and set it on a sheet pan to get stale... and it smelled so strongly (and BAD), I ended up tossing it!! Is there another EnerG bread flavor that you use?

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I'd read about the great stuffing EnerG bread makes and bought a loaf of their tapioca bread last year. I cut it into cubes and set it on a sheet pan to get stale... and it smelled so strongly (and BAD), I ended up tossing it!! Is there another EnerG bread flavor that you use?

When I made gluteny stuffing I would dry the bread but with the EnerG I don't. I just cube it fresh and pour over just enough broth to moisten without making it soupy or mushy. I bake mine in a casserole not the bird but it would be the same for the bird, maybe minus a bit more broth because the birds gives up it's own. I don't remember which EnerG but I like a mix of darker and whiter breads-looks nice. I use the EnerG tapioca(because it's cheaper than the others) all the time for bread crumbs. Again I don't dry them, just pulse in the food processor and store in a ziplock in the freezer and don't bother to defrost while I am breading chicken strips etc.

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I found gluten-free Graham cracker crumbs, haven't used them yet. Before I found them I was thinking of using a lemon or shortbread gluten-free cookie for a crumb crust.

As a substitue for a graham cracker crust, I just make chocolate chip cookies without the chocolate chips and reduce the sugar by half (my normal recipe is half white sugar and half brown, so I omit the white). I bake them a little more crispy than normal, then let them cool and smash to crumbs in a blender.

Here are a couple of super-simple alternatives:

Pamela

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We just make a crustless pumpkin pie using the directions on the back of the libby's can of pumpkin. I spray the pie pan with Pam before I put the filling in and bake per the directions.

I made one crustless pumpkin pie a couple of years ago and the rest with gluten crusts and I had to fight the gluten eaters to stay away from my daughter's pie because they were all looking for ways to cut a few calories out of the day. So after that, I just make them crustless. What I want to do this year is to just bake them in individual little casseroles or ramekins or something just to make them look a little prettier.

For gravy, I just use my gluten-free flour mix and it works fine.

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Pumpkin Roll:

Cake:

Sugar for sprinkling on towel

3/4 cup Namaste Perfect Flour Blend

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup Pure Pumpkin

1 cup chopped walnuts

Preheat oven to 375 degrees. Grease 15 x 10 inch jelly roll pan (make sure sides are greased well). Line with parchment paper. Grease paper. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. Bake for 13-15 minutes or until top of cake springs back when touched. Immediately loosen and turncake onto kitchen towel dusted with sugar. Carefully peel off paper and roll up cake and towel together starting with narrow end. Let cool completely on wire rack.

Filling: (If I remember right, this is enough filling for two rolls)

1 package (8 oz) cream cheese, softened

1 cup sifted powdered sugar (plus extra if needed)

6 tablespoons butter or margarine, melted

1 teaspoon vanilla extract

powdered sugar for sprinkling

For filling, beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. (You may need to add more powdered sugar than called for if filling is not consistancy of peanut butter) Carefully unroll cake, remove towel. Spread cream cheese over cake. Reroll cake. Wrap in plastic wrap or freezer paper and refrigerate at least 1 hour (more if possible). Cut into slices and sprinkle with powdered sugar before serving if desired. (This can be wrapped in freezer paper, then in aluminum foil and placed into ziploc bag and frozen for up to one year)

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