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    A Gluten-Free Thanksgiving


    Amie  Valpone
    Image Caption: Photo: Jefferson Adams

    Celiac.com 11/23/2011 - What’s a Thanksgiving without savory stuffing and sweet pumpkin pie? Well, it surely isn’t Thanksgiving to me; anything can be delicously gluten-free with a bit of imagination and creativity.  Why waste your time worrying about what you can’t eat at the holiday dinner table when you can prepare endless naturally gluten-free dishes such as fresh cranberry relish, roasted turkey, parsnip quinoa pilaf, roasted beets and asparagus, roasted red pepper tapenade with rice crackers, creamy pumpkin pudding and dark chocolate covered almonds?  All naturally gluten-free, all delicious. There’s no need to dwell on the puffed pastries and succulent pumpkin pies staring you in the face when you can bake gluten-free versions using gluten-free flour blends.  This time of the year can be challenging for many folks trying to make healthy choices. It seems everywhere we turn there are sugarplums dancing in our heads and holiday gatherings offering cookies, desserts, cocktails and heavy casseroles.  Don’t get down on yourself and dig into the platters loaded with sugar, unhealthy fats and salt; keep your head up and think about all the naturally gluten-free foods that are healthy and delicious.


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    Photo: Jefferson AdamsLet’s start with appetizers.  How about an antipasta filled with gluten-free organic cheese and organic sliced lean meats, fresh herbs, olives, roasted red peppers and marinades mushrooms. You can easily serve this with hummus and Greek plain yogurt as well as a flavorful tapenade.  Gluten-Free crackers and crudités are great to serve with these appetizers and can be enjoyed guilt-free for all of your gluten-free guests.

    Moving on to your main course, go for the turkey but make sure to create your own brine as some pre-made turkeys are made with a gluten-ous glaze.  Mashed sweet potatoes? Check. Roasted vegetables? Check. Gluten-Free stuffing and gravy? Check and check.  Try making healthy gravy using low-sodium vegetable broth, dried oregano and low-fat milk; heat until mixture thickens.  And be sure to keep an eye on added salt. Season your dishes with fresh herbs such as thyme and marjoram along with balsamic vinegar and a small spoonful of Dijon mustard instead of reaching for that salt shaker. 

    Now it’s time for dessert.  Choose dark chocolate as it’s a great nibble for your sweet tooth and can be enjoyed melted over fresh fruit and Greek plain yogurt for a homemade ice cream without added sugar and processed ingredients.  Just be sure to reduce the amount of added sugar in your baked goods and enhance the natural sweetness by adding in more all-spice, cinnamon and almond extract.  You can also create fresh fruit purees and pumpkin puree to add into brownies, cakes and pies for a healthy gluten-free spin on the classic gluten-ous and calorie-laden desserts.  I like to add applesauce, pureed banana and pureed prunes for a tasty and fiber-rich way to add naturally gluten-free flavor to any dessert. 

    Have a Happy and Healthy Gluten-Free Thanksgiving.

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    Guest Chris Greten

    Posted

    Excellent article and I like idea of gluten free appetizers and mashed sweet potatoes. I love sweet potatoes but never mashed them!!! Thanks.

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    This was my first gluten-free holiday. Oldest daughter was only diagnosed a couple months ago...while I was so worried we made it happen. We had gluten-free gravy, pumpkin pie with gluten-free crust, and her favorite white chocolate raspberry cheesecake with arrow root crust... BTW rest of family enjoy it too. Thanks for the article!

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    Guest spencer jackson

    Posted

    Great info here, I hope everyone had a great Thanksgiving.

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    Wendy Cohan
    Celiac.com 11/12/2008 - It's not as hard as you might think!  It's easy to start with the big items—a gluten-free turkey, gluten-free stuffing, gluten-free pumpkin pie, and of course, gluten-free gravy.  All are easily achievable by the average home cook, and no one will be able to tell anything is different or unusual—just a lovingly prepared meal full of flavor.
    Order an organic turkey from New Seasons or Whole Foods in plenty of time, or choose a less expensive option such as Norbest, Riverside, or Honeysuckle White (my favorite).  Some commercially produced turkeys contain gluten in the broth used to inject them full of flavorings, salt, and fat.  It is important to avoid eating gluten with your conscientiously prepared meal by choosing a gluten-free turkey as your centerpiece.  Check the label and it should say no MSG and no gluten on the front or under the nutrition label on the back.  Season turkey with high quality herbs like sage, thyme, and rosemary, or go Latin with cumin, chilies, and lime, but forgo additional salt.  Most turkeys are pre-salted—some excessively so.  The turkeys I surveyed at my discount grocer ranged in Sodium Content/Serving from 160 mg. to 325 mg.  Honeysuckle White, which I cooked at my Thanksgiving Prep class, had 200 mg. and I did not need to add any salt when cooking.  It was moist, flavorful, and delicious.
    Gluten-free stuffing is easy, just buy or make the best gluten-free bread, cube it and dry in a low temperature oven.  Angeline's bread, available locally here in the Pacific Northwest, makes excellent stuffing (it does contain milk powder).  You can also make a wild rice/brown rice and dried cranberry pilaf style stuffing, which can be cooked separately, or used to stuff the bird.  You can make terrific stuffing using my recipe for focaccia bread, available in my Thanksgiving Planner (see below).
    Use sweet rice flour to replace the traditional wheat flour in thickening gravy.  If it's not quite thick enough you can add a little tapioca or potato starch.
    I’ll inject a note of caution here, for those folks with gluten-related bladder problems. If you still have a sensitive bladder, take it easy on the cranberry sauce.  I know, it’s recommended to prevent bladder problems, but in reality, it is quite harsh on the bladders of those who already have them.  You may be able to tolerate a little apple cider, though, and herb tea is a good option, especially some nettle leaf tea before you have dinner, whether it’s one you’re preparing or not—nettle leaf can help to minimize any food sensitivity reactions you may have, although it can’t prevent a reaction to gluten, so do maintain your gluten-free diet, and don’t be afraid to ask your host or hostess about ingredients.  It’s best to do it before-hand rather than at the dinner table.  Think about how relaxed you’ll be if you already have your game plan when you get to the table, and know exactly what you can eat, and which dishes you’ll need to politely pass on to the next guest.
    For pumpkin pie, all you really need to do is make a killer pie crust and make sure your filling is dairy free if necessary.  You can substitute Earth Balance for regular margarine—it's gluten-free and dairy-free, or if you tolerate dairy products, use butter.  Or, you can use oil to make pie crust.  I’ll include recipes for both crusts, and the pies, here.  To replace milk in your pumpkin custard for the pie, there are many options to choose from:  rice, soy, almond, hazelnut, or hemp, but for extra richness, try coconut milk—it has a very mild taste and won't overwhelm the pumpkin flavor.  I'm very happy with the recipe I included in my Thanksgiving Planner & Recipe Guide.
    Poached pears or other fruit make a lovely alternative to pie, especially when prepared with the finest ingredients and served in an attractive dessert bowl.  I use my Mom’s retro 1940’s curvy glass bowl, which always brings back happy memories.  No, I wasn’t actually around yet when she got the bowl!
    Here’s the menu for my 2008 Thanksgiving dinner:

    Sangria with Cranberries Yeasted Pumpkin Bread Traditional Roasted Thanksgiving Turkey Traditional Tukey-Sage Stuffing (Made with Focaccia Bread) Traditional Turkey Gravy Mashed Yukon Gold Potatoes Yam Gratin with Spiced Pecans Green Salad with Satsumas, Avocados, And Lime Dressing Wild-Rice-Cranberry-Pecan Pilaf (Alternate Stuffing) Oven Roasted Green Beans or Asparagus Cranberry Pineapple Salsa Pumpkin Pie with Coconut Whipped Cream (Optional)
    To view my Thanksgiving menu, or order my Thanksgiving Planner & Recipe Guide, go to my Gluten-Free Choice Web site (see the link in my biography on the upper-right), and look under the “Gluten Free Resource Guide” tab.  At the bottom of the page, below the Thanksgiving Menu, you’ll see how to order the guide.
    TWO GLUTEN-FREE PIE CRUSTS
    Tender Gluten-Free Pie Crust
    (Adapted from Karen Robertson)
    Ingredients:
    1 ¼  cup gluten-free flour blend (+ up to 1 tablespoon more as needed)
    ¼ cup tapioca starch
    ¼ cup potato starch
    1 ½ teaspoon guar gum or 1 ¼ teaspoon xanthan gum, not both
    2 teaspoons fructose
    9 tablespoons Earth Balance Vegan margarine or shortening*
    1 large egg + 1 egg yolk
    1 ½ tablespoons apple cider vinegar or cold water
    (if using shortening, add ½ teaspoon salt)
    Directions:

    Mix together dry ingredients, then cut in margarine or shortening carefully until there are no lumps larger than pea-size. Beat together the eggs, and water or vinegar. Make a well in dry ingredients and add egg and liquid mixture, stirring carefully with fork to combine. When dough is just barely beginning to hold together, turn out onto a floured surface and flatten and fold, and flatten and fold again.  Do not overwork dough. Roll out carefully between wax paper. Remove top sheet of wax paper, and invert crust into pan.  Using wax paper, press crust into pan and form, then remove wax paper.  Use a similar technique for top crust if using.

    SOY-FREE, EGG-FREE OIL-BASED PIE CRUST
    (Adapted from Betty Hagman’s recipe)Ingredients:
    1 cup gluten-free flour blend
    ½ cup potato starch
    ½ cup sweet rice flour
    3 teaspoons xanthan gum
    1 teaspoon salt
    2 teaspoons fructose
    3 tablespoons cold rice milk
    2/3 cup vegetable oil
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    Mix together all dry ingredients, then mix together rice milk and oil. Make well in dry ingredients and add rice milk/oil mixture, stirring gently with fork to combine. Proceed as directed in previous recipe. PUMKIN PIE (Gluten-Free)
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    Here’s the filling:
    This makes enough for two 8 inch pies, so if you’re only doing one, cut it in half.
    Filling Ingredients:
    2 15-ounce cans of pumpkin, not pumpkin pie filling, or 1 29-ounce can of pumpkin
    4 whole eggs
    2 tablespoons gluten-free flour blend
    1 teasoon sea salt
    1 teasoon cinnamon
    ¼ teasoon cloves
    ½ teasoon allspice
    1 teasoon ginger
    ½ cup fructose
    1/3 cup dark agave syrup
    2 teasoons vanilla extract
    2/3 cup full fat (not light) coconut milk
    2/3 cup unsweetened rice or almond milk
    Directions:
    If making only half the recipe, you can make this in the blender, which is very quick and easy, and also makes it easier to pour into the crust.  The full recipe will exceed the capacity of most blenders.

    Mix all ingredients together in large mixing bowl, in approximately the order they are listed.  Blend until thoroughly mixed. Pour into pre-baked pie shell, and bake for fifty minutes at 325.  Remember to reduce oven temperature after pre-baking the pie shells.  Check for doneness every 5 minutes thereafter, by inserting a paring knife into the pie; it should come out clean.
    FOCACCIA BREAD WITH CARAMELIZED ONIONS

    Prepare liquid ingredients in a small bowl:

    1 teaspoon apple cider vinegar 1 tablespoon fructose 1 tablespoon agave syrup 1/3 cup vegetable oil (light tasting olive oil works well) 2 eggs + 1 egg white at room temperature, or equivalent egg substitute (Ener-G foods, or flax seed & boiling water – beaten with fork until foamy) 1 ¾ cups warm milk substitute (rice milk etc.) (110-115 degrees)
    …and prepare dry ingredients in separate bowl, combining with whisk
    1 package active dry yeast (equiv. to 1 tablespoon) + 1 teaspoon yeast 1 teaspoon fructose 3 ¼ cups all purpose baking mix (2 parts brown rice flour, 1 part sorghum flour, 1 part tapioca starch, ½ part potato starch) ¼ cup teff flour ¾ cup amaranth flour 4 teaspoons guar gum 1 ½ teaspoons salt ¾ teaspoon garlic powder
    Directions:
    Combine all wet ingredients and beat together with whisk.  Add flour mixture all at once, stirring on low until combined.  Increase speed to medium and beat for 3 full minutes.  Let dough rest in bowl, covered with towel for 10 minutes, and it will firm up slightly.  Wash and dry hands, then coat with gluten-free cooking spray.  Scoop 2 equal portions of dough onto prepared pizza pans, sprayed lightly with cooking spray.  Pat dough into smooth round, and begin to work dough out into a round about ½” thick and about 10 inches in diameter.  When dough begins to stick to hands, rinse hands in warm water, shake it off, then continue to spread dough.  When dough reaches desired shape and size, use fingers to lightly dimple dough, and sprinkle lightly with granulated garlic. Cover with towel, and place in warm, draft-free place to rise for 40 minutes. Preheat oven to 375F and bake for 8-10 minutes.  Remove bread from oven and brush with olive oil - add caramelized* onions and return to oven for an additional 10-15 minutes.
    *To caramelize onions, place 1 tablespoon olive oil over medium heat, Add 2 cups sliced sweet onions; cook slowly, stirring often until softened and taking on dark caramel color.  This cooking process basically released the sugars from the onions.  You can add a little water, wine, or chicken broth to prevent sticking to bottom of pan.  Also be sure to scrape bottom of pan well each time you stir during cooking.


    Jefferson Adams
    Celiac.com 11/11/2011 - Once again, Thanksgiving looms, as does the specter of pulling off a smooth, tasty, gluten-free dinner on the big day.
    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:

    First,be certain to start with a 100% gluten-free turkey for your gluten-freeholiday dinner. Gluten? In my turkey? Yes! Many brands use gluten whenprocessing their turkeys. Don't assume your turkey is gluten-free. Besure to check the ingredients list. Celiac.com offers a fairlycomprehensive list of safe gluten-free foods and ingredients, along with gluten-free shopping guides to make gluten-free shopping easier. Next,be certain to serve only gluten-free stuffing! Accept no substitute.Don't risk putting gluten-based stuffing in your turkey. Instead,astonish and satisfy all of your guests by preparing celiac.com'sdelicious Best Gluten-free Holiday Stuffing Recipe. Lastly,prepare a simple, delicious gluten-free gravy using Celiac.com'sThanksgiving Holiday Gluten-Free Turkey Gravy recipe, or your favoritegluten-free gravy mix. Thicken homemade gravy with either corn starch orarrowroot flour. Be careful:  Many bouillon cubes contain wheat or gluten, so make sure to use only gluten-free bouillon cubes. Make easy, tasty gluten-free side dishes using Celiac.com's extensive listing of gluten-free recipes.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.
    Gluten-free Gravy is the perfect topping to your delicious stuffing. If you don't want to prepare your own, be sure to use a gluten-free gravy mix.
    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:

    Ginger Crust Pumpkin Pie:
    In anticipation of the next two months worth of feasting, I’ve been tinkering with this Thanksgiving classic. The crust is perfectly spiced and also goes well with sweet potato pies. A dollop of fresh whipped cream and you’re good to go. Coconut flakes also make a tasty topping.Ingredients:
    Crust
    1 ½ cups gluten-free gingersnaps
    ½ cup walnuts
    3 tablespoons light brown sugar
    ¼ teaspoon ground nutmeg
    4 tablespoons melted butter
    Filling
    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
    Directions:
    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.


    Jefferson Adams
    Celiac.com 11/22/2012 - Thanksgiving is upon us once again, and celiac.com is again offering gluten-free information, tips and recipes to help make your gluten-free Thanksgiving and holiday celebrations a smooth and delicious success!
    If you are planning a gluten-free turkey dinner at home, these helpful tips will make your work easier:
    First, always make sure you buy a 100% gluten-free turkey for your holiday dinner. Don't assume your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and to make sure there is no hidden gluten in any of the ingredients. Check our extensive list of safe gluten-free foods and ingredients, along with gluten-free shopping guides to make gluten-free shopping easier. Brining is a great way to prepare your gluten-free turkey that will leave your guests quizzing you about your secrets to such a moist, savory bird. For those of you who plan a smaller Thanksgiving, consider this recipe for stuffed Cornish Game Hens. Remember, you can also brine the game hens for a extra-moist, flavorful birds. Next, make sure to prepare a gluten-free stuffing! Don't risk cross-contamination by putting gluten-based bread or stuffing ingredients in your turkey. Gluten-free stuffing is a holiday staple that keeps them coming back for more. Be sure to check out Celiac.com's recipe for our tried and true gluten-free holiday stuffing that will keep your guests happily coming back for seconds. You can find some alternative stuffing recipes on celiac.com's forum. Be sure to prepare gluten-free gravy. If you don't want to prepare your own, be sure to use a gluten-free gravy mix. Thicken homemade gravy with either corn starch, tapioca or arrowroot flour. Be careful: Bouillon cubes often contain wheat or gluten, so make sure to use only gluten-free bouillon cubes. Lastly, ordering gluten-free baking ingredients and other hard-to-find items, like prepared gluten-free pies, ahead of time will help you to spend less time cooking and more time with friends and family. Many excellent prepared gluten-free products can be ordered online and delivered directly to your door from places like the Gluten-Free Mall. Your purchases there will directly support the celiac awareness and support mission of Celiac.com. Here's a recipe for a delicious variation on traditional mashed potatoes:
    Roasted Garlic Chive Mashed Potatoes
    Ingredients:
    5 large russet potatoes (about 4½ pounds), peeled and cut into chunks
    1 head of garlic (8-10 cloves), roasted
    1 cup fresh cream, warmed
    ¾ cup (1½ sticks) butter, room temperature
    1 teaspoon finely chopped fresh thyme
    1 tablespoon finely chopped chives
    Salt and freshly ground black pepper
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    When potatoes are done, strain them into a colander and let stand for 5 minutes to allow them to steam dry over the pot they were cooked in.
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    For a sure-fire dessert hit, serve up some Classic Gluten-free Holiday Pumpkin Pie.
    Round out your gluten-free dinner with gluten-free side dishes from Celiac.com's extensive listing of gluten-free recipes. Meanwhile, be sure to check out these other gluten-free Thanksgiving recipes that will help make your holiday dinner a success:
    Spiced Pumpkin Soup Red Pepper Pumpkin Seeds Cranberry Sauce with Ginger and Raisins (Gluten-Free) Roasted Acorn Squash (Gluten-Free) Butternut Squash Soup with Apples (Gluten-Free) Baked Apples (Gluten-Free) In addition to our ever-popular recipe for Classic Gluten-free Pumpkin Pie, we offer this delicious recipe for gluten-free Ginger Crust Pumpkin Pie.
    Whether you plan on dining at home, dining out, or dining at a friend or relative's house, check these web sites for helpful gluten-free tips and information:
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    Jefferson Adams
    Celiac.com 11/18/2013 - It's Thanksgiving time once again, and celiac.com is here with gluten-free information, tips and recipes to help you make the most of your gluten-free Thanksgiving and holiday celebrations!
    These helpful tips will help to make a great gluten-free turkey dinner at home:
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    Perfect Harvest Mashed Potatoes
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    They go great with gluten-free stuffing and gravy, or with a splash of butter.
    Ingredients:
    1 pound Yukon gold potatoes 1 pound large red potatoes 1½ pounds sweet potatoes ¼ cup butter ½ cup buttermilk ¼ cup Greek yogurt ¼ cup freshly grated Romano cheese 1 tablespoon prepared horseradish ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon ground cinnamon Directions:
    Boil water with a dash of salt in a large pot.
    Rinse and peel all potatoes, and cut into 1-inch pieces.
    Place peeled potatoes in boiling salted water, cover and cook 15 to 20 minutes or until tender.
    Drain and place in a large bowl.
    Add ¼ cup butter and add the rest of the ingredients ingredients; mash with a potato masher until smooth.
    Top with additional butter, if desired.
    **
    For a sure-fire dessert hit, serve up some Classic Gluten-free Holiday Pumpkin Pie.
    Round out your gluten-free dinner with gluten-free side dishes from Celiac.com's extensive listing of gluten-free recipes. Meanwhile, be sure to check out these other gluten-free Thanksgiving recipes that will help make your holiday dinner a success:
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    Jefferson Adams
    Celiac.com 11/10/2014 - Preparing a great gluten-free Thanksgiving is a easy as 1-2-3-4! First, and foremost, make sure your turkey of choice is gluten-free. Not all brands of turkey are gluten-free. Some contain gluten in their additives. Especially beware of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you’re not sure, check the ingredients and use our Gluten-Free Ingredient Lists to help you shop.
    Here’s a helpful list of gluten-free turkey brands from our online forum. There are probably many other gluten-free brands, but be sure to check with your local store and read labels to be sure.
    Next, make great gluten-free gravy with Celiac.com’s delicious gluten-free gravy recipe. Remember, some bouillon cubes contain gluten, so be sure to use gluten-free bouillon cubes. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour.
    Great Gluten-free Gravy
    This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people.
    Ingredients:
    1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (1/4 ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Preparation:
    While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock.
    Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours.
    Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock.
    Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir.
    Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat.
    Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook.
    Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper.
    Best Ever Gluten-Free Stuffing Recipe
    Third, make sure you prepare gluten-free stuffing. Try Celiac.com's Best Ever Gluten-free Stuffing Recipe.
    Ingredients:
    5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled 2 tablespoons olive oil 3 cups celery, chopped 1 large yellow onion, chopped 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh sage, finely chopped 1-2 teaspoons fresh rosemary, finely chopped 1-2 cups gluten-free chicken broth 1 egg yolk 1 teaspoon salt 1/2 teaspoon pepper Directions:
    Sauté the onion and celery in olive oil on medium-low heat until translucent.
    Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air.
    Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.
    Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.)
    Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly.
    Add the salt and pepper and toss bread a bit more.
    Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.
    Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
    If you want to cook the stuffing inside the turkey add only 1 cup of chicken broth.
    Serves six to eight people, depending on their appetite for stuffing.
    Thanksgiving Gluten-free Pumpkin Pie
    Lastly, prepare winning gluten-free desserts, such as Celiac.com’s Best Ever Gluten-free Pumpkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe)
    Ingredients:
    3/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions:
    MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
    POUR into gluten-free pie shell.
    BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
    For more great gluten-free sides, desserts, and more, be sure to consult Celiac.com’s Gluten-free Recipes list.
    For even more ideas, check Celiac.com’s previous Gluten-free Thanksgiving and Holiday Guides from years past:
    Gluten-free Thanksgiving 2013 Gluten-free Thanksgiving 2010 Gluten-free Thanksgiving 2009

  • Recent Articles

    Jefferson Adams
    Celiac.com 06/18/2018 - Celiac disease has been mainly associated with Caucasian populations in Northern Europe, and their descendants in other countries, but new scientific evidence is beginning to challenge that view. Still, the exact global prevalence of celiac disease remains unknown.  To get better data on that issue, a team of researchers recently conducted a comprehensive review and meta-analysis to get a reasonably accurate estimate the global prevalence of celiac disease. 
    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
    The team cross-referenced each article with the words ‘Asia,’ ‘Europe,’ ‘Africa,’ ‘South America,’ ‘North America,’ and ‘Australia.’ They defined celiac diagnosis based on European Society of Pediatric Gastroenterology, Hepatology, and Nutrition guidelines. The team used 96 articles of 3,843 articles in their final analysis.
    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.

    Jefferson Adams
    Celiac.com 06/16/2018 - Summer is the time for chips and salsa. This fresh salsa recipe relies on cabbage, yes, cabbage, as a secret ingredient. The cabbage brings a delicious flavor and helps the salsa hold together nicely for scooping with your favorite chips. The result is a fresh, tasty salsa that goes great with guacamole.
    Ingredients:
    3 cups ripe fresh tomatoes, diced 1 cup shredded green cabbage ½ cup diced yellow onion ¼ cup chopped fresh cilantro 1 jalapeno, seeded 1 Serrano pepper, seeded 2 tablespoons lemon juice 2 tablespoons red wine vinegar 2 garlic cloves, minced salt to taste black pepper, to taste Directions:
    Purée all ingredients together in a blender.
    Cover and refrigerate for at least 1 hour. 
    Adjust seasoning with salt and pepper, as desired. 
    Serve is a bowl with tortilla chips and guacamole.

    Dr. Ron Hoggan, Ed.D.
    Celiac.com 06/15/2018 - There seems to be widespread agreement in the published medical research reports that stuttering is driven by abnormalities in the brain. Sometimes these are the result of brain injuries resulting from a stroke. Other types of brain injuries can also result in stuttering. Patients with Parkinson’s disease who were treated with stimulation of the subthalamic nucleus, an area of the brain that regulates some motor functions, experienced a return or worsening of stuttering that improved when the stimulation was turned off (1). Similarly, stroke has also been reported in association with acquired stuttering (2). While there are some reports of psychological mechanisms underlying stuttering, a majority of reports seem to favor altered brain morphology and/or function as the root of stuttering (3). Reports of structural differences between the brain hemispheres that are absent in those who do not stutter are also common (4). About 5% of children stutter, beginning sometime around age 3, during the phase of speech acquisition. However, about 75% of these cases resolve without intervention, before reaching their teens (5). Some cases of aphasia, a loss of speech production or understanding, have been reported in association with damage or changes to one or more of the language centers of the brain (6). Stuttering may sometimes arise from changes or damage to these same language centers (7). Thus, many stutterers have abnormalities in the same regions of the brain similar to those seen in aphasia.
    So how, you may ask, is all this related to gluten? As a starting point, one report from the medical literature identifies a patient who developed aphasia after admission for severe diarrhea. By the time celiac disease was diagnosed, he had completely lost his faculty of speech. However, his speech and normal bowel function gradually returned after beginning a gluten free diet (8). This finding was so controversial at the time of publication (1988) that the authors chose to remain anonymous. Nonetheless, it is a valuable clue that suggests gluten as a factor in compromised speech production. At about the same time (late 1980’s) reports of connections between untreated celiac disease and seizures/epilepsy were emerging in the medical literature (9).
    With the advent of the Internet a whole new field of anecdotal information was emerging, connecting a variety of neurological symptoms to celiac disease. While many medical practitioners and researchers were casting aspersions on these assertions, a select few chose to explore such claims using scientific research designs and methods. While connections between stuttering and gluten consumption seem to have been overlooked by the medical research community, there is a rich literature on the Internet that cries out for more structured investigation of this connection. Conversely, perhaps a publication bias of the peer review process excludes work that explores this connection.
    Whatever the reason that stuttering has not been reported in the medical literature in association with gluten ingestion, a number of personal disclosures and comments suggesting a connection between gluten and stuttering can be found on the Internet. Abid Hussain, in an article about food allergy and stuttering said: “The most common food allergy prevalent in stutterers is that of gluten which has been found to aggravate the stutter” (10). Similarly, Craig Forsythe posted an article that includes five cases of self-reporting individuals who believe that their stuttering is or was connected to gluten, one of whom also experiences stuttering from foods containing yeast (11). The same site contains one report of a stutterer who has had no relief despite following a gluten free diet for 20 years (11). Another stutterer, Jay88, reports the complete disappearance of her/his stammer on a gluten free diet (12). Doubtless there are many more such anecdotes to be found on the Internet* but we have to question them, exercising more skepticism than we might when reading similar claims in a peer reviewed scientific or medical journal.
    There are many reports in such journals connecting brain and neurological ailments with gluten, so it is not much of a stretch, on that basis alone, to suspect that stuttering may be a symptom of the gluten syndrome. Rodney Ford has even characterized celiac disease as an ailment that may begin through gluten-induced neurological damage (13) and Marios Hadjivassiliou and his group of neurologists and neurological investigators have devoted considerable time and effort to research that reveals gluten as an important factor in a majority of neurological diseases of unknown origin (14) which, as I have pointed out previously, includes most neurological ailments.
    My own experience with stuttering is limited. I stuttered as a child when I became nervous, upset, or self-conscious. Although I have been gluten free for many years, I haven’t noticed any impact on my inclination to stutter when upset. I don’t know if they are related, but I have also had challenges with speaking when distressed and I have noticed a substantial improvement in this area since removing gluten from my diet. Nonetheless, I have long wondered if there is a connection between gluten consumption and stuttering. Having done the research for this article, I would now encourage stutterers to try a gluten free diet for six months to see if it will reduce or eliminate their stutter. Meanwhile, I hope that some investigator out there will research this matter, publish her findings, and start the ball rolling toward getting some definitive answers to this question.
    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

    Jefferson Adams
    Celiac.com 06/14/2018 - Refractory celiac disease type II (RCDII) is a rare complication of celiac disease that has high death rates. To diagnose RCDII, doctors identify a clonal population of phenotypically aberrant intraepithelial lymphocytes (IELs). 
    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023

    Jefferson Adams
    Celiac.com 06/13/2018 - There have been numerous reports that olmesartan, aka Benicar, seems to trigger sprue‐like enteropathy in many patients, but so far, studies have produced mixed results, and there really hasn’t been a rigorous study of the issue. A team of researchers recently set out to assess whether olmesartan is associated with a higher rate of enteropathy compared with other angiotensin II receptor blockers (ARBs).
    The research team included Y.‐H. Dong; Y. Jin; TN Tsacogianis; M He; PH Hsieh; and JJ Gagne. They are variously affiliated with the Division of Pharmacoepidemiology and Pharmacoeconomics, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School in Boston, MA, USA; the Faculty of Pharmacy, School of Pharmaceutical Science at National Yang‐Ming University in Taipei, Taiwan; and the Department of Hepato‐Gastroenterology, Chi Mei Medical Center in Tainan, Taiwan.
    To get solid data on the issue, the team conducted a cohort study among ARB initiators in 5 US claims databases covering numerous health insurers. They used Cox regression models to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for enteropathy‐related outcomes, including celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy. In all, they found nearly two million eligible patients. 
    They then assessed those patients and compared the results for olmesartan initiators to initiators of other ARBs after propensity score (PS) matching. They found unadjusted incidence rates of 0.82, 1.41, 1.66 and 29.20 per 1,000 person‐years for celiac disease, malabsorption, concomitant diagnoses of diarrhea and weight loss, and non‐infectious enteropathy respectively. 
    After PS matching comparing olmesartan to other ARBs, hazard ratios were 1.21 (95% CI, 1.05‐1.40), 1.00 (95% CI, 0.88‐1.13), 1.22 (95% CI, 1.10‐1.36) and 1.04 (95% CI, 1.01‐1.07) for each outcome. Patients aged 65 years and older showed greater hazard ratios for celiac disease, as did patients receiving treatment for more than 1 year, and patients receiving higher cumulative olmesartan doses.
    This is the first comprehensive multi‐database study to document a higher rate of enteropathy in olmesartan initiators as compared to initiators of other ARBs, though absolute rates were low for both groups.
    Source:
    Alimentary Pharmacology & Therapeutics