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kareng

Thanksgiving 2016

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I thought it might be fun to share some favorite gluten-free Thanksgiving favorites.  Or ask for help making an old favorite from BC ( before Celiac) into a gluten-free recipe. Or maybe you have found a new recipe you are going to try and would like to share?

 

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Thanksgiving turkey and Gravy + Dressing recipe

Mix up a butter marinade substitute, of 1/2 cup coconut oil, zest and juice of 1 lemon 4 cloves of garlic pressed, salt, pepper, and a hand full of parsley chopped. fridge this for a bit to thicken to a butter consistency.

Take your turkey rub this underneath the skin coming up from the neck over the breast. Pressing it all over, and spread it over the outside of the bird liberally. Proceed to stuff the turkey with salt pepper 2 halved onions, 1 halved lemon, and 3-4 bay leaves. Top turkey with 5-8 strips of maple bacon/turkey bacon, over the legs and breast. Place turkey in a turkey bag and bake for time required for your turkeys weight,

Remove the turkey, moving the turkey to a platter to let it set, turkey needs to set for as long as you bake it.
Taking roasting pan removed the excess oil leaving just the broth. place over stove and simmer. Add your onions, bacon, lemon, and the tid bits like your tail, neck skin, wing tips from the turkey all chopped into this, Add a fresh sprig of rosemary 3 chopped roma tomatoes and simmer crushing everything with a press or back of a spatula, stirring and simmering. Proceed to add 1 cup of cooking sherry, 1 cup of chicken stock and reduce down consistently stirring and crushing out the juices. After awhile proceed to strain into a pot crushing and pressing the stuff in the strainer with a ladle to get all of the juices out. If needed you can add a bit more stock to desired constancy and stir with a fresh rosemary sprig to til you ready to serve. Serve hot over crushed walnuts or pecans in a gravy bowl.

After setting your turkey you can proceed to carve and serve it.

Dressing,
2 of these loaves 8" loaves in pie pans
240g Garbanzo Flour or GarFava Flour
2tbsp Tapioca Flour (Optional I find it helps with texture and rise a bit)
1tsp guar gum or xatham gum
1/2tsp Salt
1 tsp Baking Soda
1 tbsp Ground Flax
1 1/2 tsp poultry seasoning
240g Almond Milk (Milk of Choice will work here)
30g Water (Perhaps Sub with a broth such as turkey or mushroom?)
2tsp Apple Cider Vinegar

1. Preheat oven to 350F and grease your pie pan
2. Combine wet and flax seed in one bowl and whisk vigorously
3. Combine all dry
4. Pour into pan
5. Bake for 25-30 min Then let sit for 20 mins before cutting.
Crumble these up into your dressing pan, Add
2 eggs, 2 cups chicken stock, 1/2 cup chopped sauteed onion, 1/2 cup chopped sauteed celery, 1 cup milk 1-2 tsp poultry seasoning and 1-4 tsp rubbed sage to taste along with salt and pepper. Mix well and proceed to bake for 60 mins at 350F or longer depending on desired texture

 

Followed with my Broccoli Mushroom Casserole
This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken

1 medium Onion
1-2 tbsp oil
2 cloves of garlic
12oz of mushrooms
2 tbsp flour (I used garfava [blend of garbanzo and fava] you can probably sub bobs gluten-free flour found in most stores)
1 cup chicken stock (can sub vegetable for vegan)
1 cup almond milk
1/2 cup nutritional yeast
2 10-12oz packages of steam fresh broccoli florets
2 bags steamfresh brown rice or 4-6 cups of cooked rice of choice

1. Preheat oven to 350F
2. Chop garlic and onions and give the mushrooms a medium chop in a food processor.
3. Cook the broccoli and give a rough chop so no large chunks and rice set aside
4. Saute the garlic and onions in the oil til soft over medium high heat
5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins)
6. Sprinkle the flour over the vegetables and add the broth stir until thick
7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper
8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly
9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.

And for Desert my Crust-In Pumpkin pie

2 tsp pumpkin pie spice
1tsp cinnamon
1/2tsp salt
2 tsp baking powder
50g oat flour
45g coconut sugar
Pinch of pure stevia
1 can pumpkin puree
3/4cup almond milk (180g)
2tbsp coconut oil (30g)
1tbsp ground flax
2 tsp vanilla extract

1. Preheat oven to 400F and spray a 8" pie pan with oil
2. In a large mixing bowl combine the first 7 ingredients and stir well
3. In a separate bowl, combine all the liquid ingreditns with the flax and whisk well.
4. Pour wet into dry and stir well to combine, then pour into pan and set for 10mins and bake 35mins
5. Transfer to the fridge to allow it to set up 8-12 hours or overnight

And my Grandmas Sweet Potatoes where I place coined boiled sweet potatoes in a baking pan pour in enough high pulp orange juice to cover them and sprinkle with cinnamon and coconut sugar and bake for 20-30mins before giving it a rough mash.

I do this and invite my parents and living grandparents over for thanksgiving dinner. They seem to enjoy it quite well last year. This year I am debating adding my Coconut Lemon Tannies and Turkey Bacon Green beans to the line up depending on who all is coming this year.

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14 minutes ago, Ennis_TX said:

Thanksgiving turkey and Gravy + Dressing recipe

Mix up a butter marinade substitute, of 1/2 cup coconut oil, zest and juice of 1 lemon 4 cloves of garlic pressed, salt, pepper, and a hand full of parsley chopped. fridge this for a bit to thicken to a butter consistency.

Take your turkey rub this underneath the skin coming up from the neck over the breast. Pressing it all over, and spread it over the outside of the bird liberally. Proceed to stuff the turkey with salt pepper 2 halved onions, 1 halved lemon, and 3-4 bay leaves. Top turkey with 5-8 strips of maple bacon/turkey bacon, over the legs and breast. Place turkey in a turkey bag and bake for time required for your turkeys weight,

Remove the turkey, moving the turkey to a platter to let it set, turkey needs to set for as long as you bake it.
Taking roasting pan removed the excess oil leaving just the broth. place over stove and simmer. Add your onions, bacon, lemon, and the tid bits like your tail, neck skin, wing tips from the turkey all chopped into this, Add a fresh sprig of rosemary 3 chopped roma tomatoes and simmer crushing everything with a press or back of a spatula, stirring and simmering. Proceed to add 1 cup of cooking sherry, 1 cup of chicken stock and reduce down consistently stirring and crushing out the juices. After awhile proceed to strain into a pot crushing and pressing the stuff in the strainer with a ladle to get all of the juices out. If needed you can add a bit more stock to desired constancy and stir with a fresh rosemary sprig to til you ready to serve. Serve hot over crushed walnuts or pecans in a gravy bowl.

After setting your turkey you can proceed to carve and serve it.

Dressing,
2 of these loaves 8" loaves in pie pans
240g Garbanzo Flour or GarFava Flour
2tbsp Tapioca Flour (Optional I find it helps with texture and rise a bit)
1tsp guar gum or xatham gum
1/2tsp Salt
1 tsp Baking Soda
1 tbsp Ground Flax
1 1/2 tsp poultry seasoning
240g Almond Milk (Milk of Choice will work here)
30g Water (Perhaps Sub with a broth such as turkey or mushroom?)
2tsp Apple Cider Vinegar

1. Preheat oven to 350F and grease your pie pan
2. Combine wet and flax seed in one bowl and whisk vigorously
3. Combine all dry
4. Pour into pan
5. Bake for 25-30 min Then let sit for 20 mins before cutting.
Crumble these up into your dressing pan, Add
2 eggs, 2 cups chicken stock, 1/2 cup chopped sauteed onion, 1/2 cup chopped sauteed celery, 1 cup milk 1-2 tsp poultry seasoning and 1-4 tsp rubbed sage to taste along with salt and pepper. Mix well and proceed to bake for 60 mins at 350F or longer depending on desired texture

 

Followed with my Broccoli Mushroom Casserole
This is gluten, corn, and dairy free and can be made vegan by subbing vegetable stock for the chicken

1 medium Onion
1-2 tbsp oil
2 cloves of garlic
12oz of mushrooms
2 tbsp flour (I used garfava [blend of garbanzo and fava] you can probably sub bobs gluten-free flour found in most stores)
1 cup chicken stock (can sub vegetable for vegan)
1 cup almond milk
1/2 cup nutritional yeast
2 10-12oz packages of steam fresh broccoli florets
2 bags steamfresh brown rice or 4-6 cups of cooked rice of choice

1. Preheat oven to 350F
2. Chop garlic and onions and give the mushrooms a medium chop in a food processor.
3. Cook the broccoli and give a rough chop so no large chunks and rice set aside
4. Saute the garlic and onions in the oil til soft over medium high heat
5. Add the mushrooms and cook til liquid had cooked off and they start browning stir constantly (6mins)
6. Sprinkle the flour over the vegetables and add the broth stir until thick
7. Remove from heat and add the milk and 1/4 cup of the nutritional yeast and stir in the broccoli seasoning to taste with salt and pepper
8. Put the rice in the pan spreading it out and pressing a bit, proceed to to p with the broccoli mix spreading evenly, sprinkle pepper, and the other 1/4 of the nutritional yeast over the top evenly
9. Cover with foil and bake for 15-25mins, remove the foil and cook for another 5-15 mins til desired moist level for your casserole.

And for Desert my Crust-In Pumpkin pie

2 tsp pumpkin pie spice
1tsp cinnamon
1/2tsp salt
2 tsp baking powder
50g oat flour
45g coconut sugar
Pinch of pure stevia
1 can pumpkin puree
3/4cup almond milk (180g)
2tbsp coconut oil (30g)
1tbsp ground flax
2 tsp vanilla extract

1. Preheat oven to 400F and spray a 8" pie pan with oil
2. In a large mixing bowl combine the first 7 ingredients and stir well
3. In a separate bowl, combine all the liquid ingreditns with the flax and whisk well.
4. Pour wet into dry and stir well to combine, then pour into pan and set for 10mins and bake 35mins
5. Transfer to the fridge to allow it to set up 8-12 hours or overnight

And my Grandmas Sweet Potatoes where I place coined boiled sweet potatoes in a baking pan pour in enough high pulp orange juice to cover them and sprinkle with cinnamon and coconut sugar and bake for 20-30mins before giving it a rough mash.

I do this and invite my parents and living grandparents over for thanksgiving dinner. They seem to enjoy it quite well last year. This year I am debating adding my Coconut Lemon Tannies and Turkey Bacon Green beans to the line up depending on who all is coming this year.

And the winner of the Thanksgiving Over Achiever Award goes to......Ennis!    That all sounds wonderful and a lot of work!  Can I be your mom?  :lol:

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