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GFHolidayFavoritesThis week’s theme for the Gluten-Free Menu Swap is Favorite Thanksgiving Foods. It’s getting close to Thanksgiving now. If you haven’t started planning your meal or what you’re going to cook, now is the time! This month, we’ve already shared gluten-free Breads, Stuffings & Dressings and Desserts for the Holidays. So what other favorite Thanksgiving foods haven’t we covered?

Gluten-Free Turkey:
Most fresh and frozen turkeys are gluten-free these days, but some are still plumped up with broth and other flavorings that may contain gluten. So make sure you check the labels.

Here’s a list of gluten-free turkeys to look for in the stores.

Our go-to recipe for brining and cooking a turkey is Alton Brown’s method. Just make sure the broth you use is gluten-free.

Gravy:
It’s pretty easy to make gluten-free gravy. You really just need to use cornstarch instead of flour to thicken it. To use cornstarch, it is usually recommended to use 1/2 the amount you would normally use for flour. In addition, you should make a slurry by combining the cornstarch with cold water first, then add it at the end of cooking for thickening. As soon as it’s thickened, you should stop cooking it. If cooked too long, it will break down and become thin again.

If you don’t have a recipe to convert, try one of these gluten-free gravy recipes.

You may be surprised (or maybe not) to find that you can now also purchase Gluten-Free Turkey Gravy Mixes. You can even purchase pre-made and packaged Gluten-Free Organic Roasted Turkey Gravy.

Cranberries:
There is no reason for cranberry sauce, salad, or relish to have gluten in them. But, you never know. So, make sure you check recipes and labels. Try one of these recipes:

Vegetables and Casseroles:

I can’t wait to see what everyone else is planning to make this season. Don’t forget to check below our menu for more gluten-free menus, meals, and ideas for gluten-free Thanksgiving foods.

Celiac Family’s Menu This Week:

Rainbow Apple Salad

Rainbow Apple Salad

Cilantro Rice

Cilantro Rice

Broccoli Mushroom Quinoa

Quinoa with Broccoli

Monday – Pizza, Rainbow Apple Salad

Tuesday – Chicken Tacos, Avocado Salsa

Wednesday – Beef Stew, Ciabatta Rolls

Thursday – Taquitos, Cilantro Rice, Guacamole

Friday – leftovers

Saturday – Hamburger Stroganoff, Green Beans

Sunday – Tilapia Parmesan, Quinoa with Broccoli

Gluten Free Menu Swap Roundup

Check back later to see who will be sharing their gluten-free menus, recipe links, and ideas for gluten-free Thanksgiving Favorite Foods.

Want to join Gluten-Free Menu Swap?

  • For this week’s roundup, email your menu link to celiacfamily[AT]gmail[DOT]com. Or, simply put your menu link in the comments below.
  • Join us next week for sharing gluten-free menus and gluten-free Party Food and Drinks.
  • The Gluten-Free Menu Swap Page has the current schedule of themes and hosts. If you’d like to host a future week, please send me an email (celiacfamily[AT]gmail[DOT]com) with your preferred date and theme.

Need more menu ideas?

  • smallbuttonLaura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
  • Or, check out some of my past menu plans.
Categories : Holidays, Menu Plan
Comments (3)

AppleCranPieSliceI love all the traditional foods made for Thanksgiving — turkey and gravy, mashed potatoes, sweet potatoes, and pies. But sometimes, I like to change things up a little…like adding chocolate to pumpkin pie or pecan pie. This year, I’m not adding chocolate to anything.

Instead, I’m adding cranberries to my apple pie. I absolutely love it! I love the burst of red color it adds to the pie, but I mostly love the burst of flavor it adds to each bite. The sweet apples and crumb topping are nicely complemented by the tart cranberries.

Gluten-Free and Dairy-Free Apple Cranberry Pie Recipe

Ingredients:

Gluten-Free, Dairy-Free Pie Crust — uncooked, thawed if previously frozen

5-7 Fresh Apples — peeled, cored, sliced (I used 4 large Golden Delicious apples and 1 Granny Smith.)
1 Cup Fresh Cranberries
1/2 Cup Sugar
1-1/2 tsp Ground Cinnamon

Crumb Topping Ingredients:
1/2 Cup gluten-free Flour (Fine Brown Rice Flour, or a mix of GF Flours)
1/4 Cup Sugar
1/2 Cup Earth Balance Vegan Buttery Sticks (or Butter, Margarine)

Directions:

  1. Preheat the oven to 400° F.
  2. Prepare your gluten-free pie crust.
  3. Mix together the crumb topping ingredients and set aside.
  4. Mix together the 1/2 Cup sugar and 1-1/2 tsp ground cinnamon, and set aside.AppleCranPie
  5. Prepare the apples by peeling the skin, removing the core, and cutting into thick slices.
  6. Place and arrange half the apples in the prepared pie crust. Pour 1/2 the cranberries on top. Then, add the remaining apples, and cranberries on top. I like to pile them high because I know it will cook down.
  7. Sprinkle the cinnamon-sugar mixture over the top of the apples and cranberries. Be sure to spread it out evenly over the entire pie.
  8. AppleCranPieCrumbNow add the crumb topping to the pie, carefully spreading it to the edges of the pie crust and covering as much of the fruit as you can.
  9. Cover the pie crust edges with a Pie Crust Shield or strips of aluminum foil to avoid burning the edges. Bake in the oven at 400° for 40 minutes.
  10. Remove from the oven and place on a baking rack to cool before serving. It slices best if you let it cool to room temperature — about an hour. Enjoy!

Additional Notes:

  • AppleCranPieBakedYou can use whatever apples you like best for baking. I usually use a mix of apples with 1 or 2 Granny Smith apples. Gala and Golden Delicious apples have worked well for me — good texture and flavor, but not too juicy that it runs all over the plate.
  • Need a recipe for a gluten-free pie crust? Check the list of recipes at this Thanksgiving Dessert Roundup.
  • I have also used 1 tub of Pillsbury’s Gluten-Free Pie Crust Dough to make both the crust and the crumb topping, as I did with my Peach Crumb Pie recipe.
  • To make a traditional Apple Pie, I use the same recipe above but without the cranberries. You may need an extra apple instead.

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

Comments (6)
Nov
11

FREE Thanksgiving e-Book from GF Jules

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As part of announcing Jules Shepherd’s new website and re-branding of her gluten-free products, she is offering her Gluten-Free Thanksgiving e-Book free for download today through Thursday, Nov. 13.

unnamedJules has updated her Gluten-Free Thanksgiving e-Book this year with even more recipes in this 60-page e-book. It promises to help both those new to the gluten-free diet and those who are familiar with the challenges of navigating the big friends and family gathering. Jules also addresses both issues of hosting Thanksgiving at your house for both GF and non-GF guests, and the issue of being a GF guest in a non-GF household.

In addition to her guidance, this well-organized book includes:

  • 31 gluten-free and dairy-free recipes with nutritional information
  • a list of non-dairy and vegan ingredient substitutions, and
  • a timeline helping you plan your meal in advance.

This Gluten-Free Thanksgiving e-book is usually $12.95. But, with coupon code gfjules54601c422cfe8, you can download it for free until Nov. 13.

To get your copy:

  1. Go to http://gfjules.com/shop/gluten-free-thanksgiving-ebook/;
  2. Enter the code gfjules54601c422cfe8 into the box next to Apply Coupon;
  3. Click on “Apply Coupon” and then “Proceed to Checkout”;
  4. Fill out the form with your contact information, and click on “Place Order”;
  5. Scroll down the next page under the Product Details and click on “Download file: Gluten Free Thanksgiving Ebook”
  6. Open the file and start planning your Thanksgiving meal!

If you forget to enter the coupon code on the first page, you can also enter the coupon on the next page where it says “Click here to enter Coupon.”

Feel free to browse and/or purchase any of the new GFJules products while you’re there. I’m looking forward to trying her Gluten-Free Pancake and Waffle Mix and Gluten-Free Graham Cracker Mix. And don’t miss her Gluten-Free Gingerbread House Kit, which is also free while supplies last when you purchase $54 or more of products.

pumpkinmuffinplateI don’t know why I wait for the fall season to make these. They’re always gobbled up quickly! I made these using Namaste Foods Muffin Mix. They always turn out perfectly moist and tasty. Best of all, Namaste mixes never contain wheat, gluten, dairy, casein, peanuts, tree nuts, corn, soy, or potato. They are fabulous for family and friends gatherings or classroom parties with multiple allergies!

We prefer the small mini-muffins at my house, and I now have two Mini Muffin Pans to bake them all quickly. Only 10 minutes of prep, 10 minutes to bake, and they’re done. Great for a quick and filling breakfast!

Gluten-Free Pumpkin Chocolate Chip Mini-Muffins (Dairy-Free, Nut-Free, Soy-Free)

Ingredients:

pumpkinmuffinbite2 large eggs
1/4 Cup oil (I use extra light olive oil.)
1/4 to 1/2 Cup water (adjust amount depending on pumpkin puree)
1 tsp vanilla
1 Cup Pumpkin Puree (I used canned.)
Namaste Foods Muffin Mix
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
3/4 mini chocolate chips (I use Enjoy Life brand.)

Directions:

pumpkinmuffinpan

  1. Start by preheating your oven to 375º, and preparing Mini Muffin Pan with an oil spray.
  2. Using a hand mixer, combine the eggs, oil, vanilla, pumpkin, and 1/4 cup water.
  3. Add the Muffin Mix along with the cinnamon, nutmeg, and ginger, and mix well. Adjust the batter by adding more water if needed. The batter will be thick, but it shouldn’t look dry.
  4. Add in the chocolate chips and blend so the chip are evenly dispersed.
  5. Scoop the batter into the muffin pan, about 3/4 full. I like to use a spring-loaded cookie scoop for ease.
  6. Bake at 375º for 10-12 min. I pull the muffins out when the edges just start to brown.

Additional Notes:

  • You may be wondering about what is in Namaste’s Muffin Mix. Ingredients: sweet brown rice, evaporated cane juice, brown rice flour, tapioca flour, arrowroot flour, rice milk powder, cream of tartar, baking soda, xanthan gum, salt and ground vanilla bean.
  • Recipe makes about 40-48 mini-muffins.
  • You can, of course, make these a larger/normal muffin size. To make the larger size, just increase the baking time to 12-15 min. You may want to use a larger chocolate chip size, like Enjoy Life’s Morsels size.
  • You can use 2 tsp of Pumpkin Pie Spice instead of the cinnamon, nutmeg, and ginger.

  • For convenience, I prefer to use canned pumpkin instead of fresh. I find that the water content of fresh pumpkin puree can vary greatly. So, if you’re using a pumpkin puree that is very wet, you may not need to add water to the recipe at all.
  • I have also used Namaste Foods Sugar Free Muffin Mix to make these. I simply add 1/2 cup of Coconut Nectar, Honey, or Agave. I’m sure 1/2 Cup sugar would work, too, but I haven’t actually tried it.

*I was not contacted by the company or compensated in any way for this article. I simply wanted to share with you a good gluten-free and dairy-free product that we enjoy at my house.

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

snackbarThere are lots of tasty gluten-free snack bars on the market these days. But, if you don’t like the price, or the extra ingredients that may be in them, consider making your own.

With six simple ingredients, this recipe is easy to adjust to your own taste. I just used up what we had in our pantry. The whole family ate these up in no time. (Chocolate gets them every time!)

Enjoy these for a snack, a quick breakfast on-the-go, a protein burst after school, or even a sweet treat.

Cashew Cherry Chocolate Snack Bars

Ingredients:

3/4 Cup Almond Butter (or other nut butter of your choice)
3/4 Cup Honey (or agave)
1-1/2 Cup Cashews (I used roasted but not salted.)
1 Cup Dried Cherries
4 to 5 Cups Gluten-Free Crispy Rice Cereal (Kellogg’s GF Erewhon’s Cereal or EnviroKidz)
3/4 Cup Semi-Sweet Chocolate Chunks (Use Enjoy Life to make it dairy-free.)

Directions:

  1. Combine the almond butter and honey together in a pot over medium heat on the stove. Stir until well blended. Take off the heat and let it cool while you continue with the recipe.
  2. Line a 9 x 13 pan with parchment paper. It doesn’t need to be perfectly lined, it just makes shaping the bars and removing the bars from the pan easier. You can also use a jelly roll pan, or simply a sheet of parchment paper on the counter.
  3. Place the cashews and dried cherries in a food processor, and give it a whirl until they are chopped into pieces. (Or get out a knife and cutting board, and chop by hand.) Pour it all into a large bowl.
  4. Add the cereal and chocolate chunks to the large bowl of ingredients. Then, pour the nut butter/honey mixture on top of the ingredients in the large bowl. Use a spatula to mix all the ingredients together. (If the honey mixture is hot it will melt the chocolate. If you want the chocolate chips to remain as chips, make sure the honey mixture has had enough time to cool.)
  5. Press the mixture into the lined 9 x 13 pan with a spatula, or use a sheet of parchment or wax paper on top and press it with your hands.
  6. Place in the freezer for 15 minutes, or place in the refrigerator for an hour to set.
  7. Once set, lift the bars out of the pan using the parchment paper and place on a cutting board. Use a pizza cutter or large knife to cut the bars into the size and shape you want. Makes 18-24 depending on how you cut them.
  8. To store these yummy treats, wrap the bars in plastic wrap or place in a sealed container. They don’t last longer than a week or two at our house on the counter. If you plan to keep them longer, you may want to store in the refrigerator.

Additional Notes:

  • I’ve made these with a variety of ingredients: almonds, dates, pistachios, hazelnuts, etc. Choose your favorites or try a mix of nuts and dried fruit. Macadamia nuts with dried apricots is yummy! I’m trying Sunbutter next.
  • Don’t be afraid to press these into the pan very firmly. They will stay together better if you do.
  • I like to use the mega chocolate chunks because the warm almond butter and honey will partially melt them (as in the picture above).

This post is linked to Gluten-Free Wednesdays, where you’ll find more ideas for eating gluten-free!

Comments (4)