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A Gluten-Free Thanksgiving

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.

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.

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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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3 Responses:

 
Chris Greten
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said this on
24 Nov 2011 6:38:58 PM PDT
Excellent article and I like idea of gluten free appetizers and mashed sweet potatoes. I love sweet potatoes but never mashed them!!! Thanks.

 
Deana
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said this on
28 Nov 2011 8:07:48 PM PDT
This was my first GF holiday. Oldest daughter was only diagnosed a couple months ago...while I was so worried we made it happen. We had GF gravy, pumpkin pie with GF crust, and her favorite white chocolate raspberry cheesecake with arrow root crust... BTW rest of family enjoy it too. Thanks for the article!

 
spencer jackson
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said this on
02 Dec 2011 8:25:58 AM PDT
Great info here, I hope everyone had a great Thanksgiving.




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you're lucky you dont catch colds. im the opposite i catch everything very easily and get alot sicker than whoever i caught it from and take much longer to get better.

Even one positive can be diagnostic. This is one: Gliadin deamidated peptide IgG 33.9. If unsure, a biopsy of the small intestine will provide definite confirmation. There is a control test to validate the other ones, but I don't see it there. What is does is validate the others by checking on the overall antibody levels. But it is to detect possible false negatives. A positive is a positive. I think your daughter has joined our club.

My daughter, almost 7 years old, recently had a lot of blood work done, her Dr is out of the office, but another Dr in the practice said everything looked normal. I'm waiting for her Dr to come back and see what she thinks. I'm concerned because there is one abnormal result and I can't find info to tell me if just that one test being abnormal means anything. The reason for the blood work is mainly because of her poor growth, though she does have some other symptoms. IgA 133 mg/dl Reference range 33-200 CRP <2.9 same as reference range Gliadin Deamidated Peptide IgA .4 Reference range <=14.9 Gliadin deamidated peptide IgG 33.9 Reference range <=14.9 TTG IgA .5 Reference range <=14.9 TTG IgG <.8 Reference range <=14.9

Just watch out. I just went to the expo in Schaumburg, IL, and ended up getting glutened. I realized afterward that I ate all these samples thinking they were gluten free, and they weren't. One company was advertising some sugar, and had made some cake, but then I realized.... How do I know if this contains any other ingredients that might have gluten? Did they make it with a blender or utensils that had gluten contamination? Makes me realize the only safe things would be packaged giveaways with gluten free labeling. My fault for not thinking things through. It was just too exciting thinking i could try it all and enjoy without worry.

No fasting required for a celiac blood test unless they were checking your blood glucose levels during the same blood draw.