Halloween is over, and now its on to the next food filled Holiday, isn't that the way it is?
It's so easy to make it completely gluten free!
What will be on your menu?
Thanksgiving has always been a warm family time for me, filled with yummy traditional foods. OK - well - maybe there's been some family conflict thrown in every now and then. Isn't that part of it? LOL
My first gluten free Thanksgiving was fourteen years ago. I have been lucky in that I have been the one who was responsible for all the cooking, so I had all the control. And that's the ways its been ever since. I make the turkey and all the trimmings (although now-a-days I have help, which is awesome!)
With some minor additions and/or deletions from year to year, my menu is pretty standard:
Candied Sweet potatoes
French bread rolls
Green Beans (some attempts at green bean casserole)
Desserts (pumpkin pie, chocolate pie are standard, but this is flexible.)
We've recently added creamed spinach. One of my daughters makes and brings that. Yummy!
My other daughter usually brings the candied sweet potatoes and my mother-in-law usually brings the mashed potatoes.
With a few of the biggest time consuming menu items covered, I can get most of the rest premade in order to diminish all the work and preparation. I like to have most of it ready so I can enjoy all the food and family time without too much fatigue :)
I have always used the same bread for my stuffing - and it always turns out fabulous!
Here is a link from my FaceBook Page that illustrates the process I use. I use the same recipe for the flat bread (that I use for the stuffing) as I use for the dinner rolls. I use a mini muffin pan for these.
Gluten Free Respect
I will have these made and put in the freezer within the next couple weeks.
I will also have my homemade noodles rolled and put in the freezer (raw) within the next couple weeks, ready to boil and add some chicken flavored gravy to.
I already have pie crusts bought and in the freezer ready for a pumpkin and apple pie. Or maybe a cherry pie. hmmmm
I have made my own crusts in the past, but really don't like to. Its so nice to find these in the freezer section. Of course, I might roll out a small batch of dough for the top crust of the fruit pie.
For the last few years we've been going out for dinner the night before Thanksgiving with my husband's family. With several needing to go in more than one direction the next day - with more than one turkey dinner, we go for something a little different. This year it will be Mexican. Its something everyone will enjoy, and it won't take away from the turkey the next day. And it pulls our two families together for a meal (without me having to cook :)
I always bring frosted sugar cookies for dessert for everyone. These cookies are baked and in the freezer, ready to be frosted and decorated.
By the middle of November, Mrs. Brown’s class was getting ready for Thanksgiving.
She leaned in a little closer to Adam and said, “I talked to your mom and she said she will be sure to bring in a plate of food for you so you can eat with us. I just don’t know how much of our feast you will be able to eat.”
It made everyone’s mouths water as they walked past the door on their way to the computer lab at 10:30. They could hardly wait to eat.
While the boys and girls were with the computer teacher, some moms and dads helped Mrs. Brown prepare for the feast.
The parents started to talk to Adam’s mom about why she brought his food separately and why she kept the rolls she brought for everyone so far from the rest of the food.
She talked about his special gluten free diet and how careful he needed to be because just a few crumbs could make him sick. She told them that even if he didn’t seem sick on the outside, the gluten hurt him on the inside, causing problems the next day or even a few days later.
After talking to Adam’s mom she realized that if she cooked the stuffing in a separate dish instead of roasting it inside the turkey, or if she asked Adam’s mom for some gluten free bread, Adam could enjoy the turkey with everyone else. And she realized that if she made the gravy with cornstarch instead of flour, he could enjoy that too. She knew she had a lot of learning to do.
Mrs. Brown’s students talked and giggled, in quiet indoor voices of course, while they enjoyed their feast. Most went back for second helpings of their favorite foods. As Ben took the last roll that Adam’s mom brought, he said, “Wow, these rolls are great! I thought gluten free food would be yucky!” Everyone laughed.
With a little awareness and understanding, anyone can convert most menu items in order to include the gluten free family member. The Thanksgiving meal I provide is just as traditional in all the flavors as it was prior to going gluten free. The only thing changed is a few ingredients - and how I feel after eating!
Ellen, mom of a preschooler shared,
"We love that book! My daughter asked to read it almost nightly when she was diagnosed. We've passed it to her preschool teachers too to read." MORE REVIEWS
Be sure to grab your free Kindle version when you purchase a paperback edition on Amazon.
Click HERE for samples of personal stories with before and after (gluten free) pictures.