As the Founder of the Gluten Free Cooking Expo, Jen Cafferty works daily with people dealing with gluten intolerances. Jen is gluten-free and her two children and husband are also gluten-free. Providing classes and consulting to gluten-free clients in the Chicago area, Jen is an excellent resource for your gluten-free questions and concerns.
For More Information: Visit the Gluten Free Cooking Expo's Blog for more quick and easy quinoa recipes. For more Thanksgiving recipes go to www.gfreelife.com and download the Gluten-Free Dairy-Free Thanksgiving E-Cookbook.
Karo corn syrup is gluten-free. There was some confusion about Karo since it contains caramel coloring. A few of my readers were concerned about the coloring and here is what the manufacturer of Karo Syrup has to say.
"All Karo Syrup products are free of gluten, soy, milk, egg, peanut and tree nuts. The syrup production facility does not contain ingredients with these allergens, so cross contamination is not an issue. While some caramel colorings do contain wheat products, the caramel coloring used in the dark corn syrup and brown sugar flavored corn syrup is gluten free. The caramel coloring is derived from burnt sugar."
Try this recipe for Cranberry Glazed Pork Tenderloin or Turkey Breast
1 Turkey Breast or Pork Tenderloin
1 cup Karo Corn Syrup with real Brown Sugar
1 bag (12 ounces) fresh or frozen cranberries
1/4 cup sugar
2 tablespoons orange juice concentrate
2 tablespoons gluten-free soy sauce
1/2 teaspoon cinnamon
Prepare and bake pork tenderloin or turkey breast according to package.
While the meat is baking, combine the remaining ingredients in a medium saucepan over medium heat. Simmer for 5 to 7 minutes, stirring occasionally. Cool before serving.
Spoon the glaze over the pork or turkey and serve warm. This is delicious served with a baked sweet potato.