Easy Gluten-Free Dinner Rolls
Read more about my EASY gluten-free dinner roll recipe at my new site.
Showing posts with label Holidays. Show all posts
Showing posts with label Holidays. Show all posts
Finding Gluten-Free Love
Gluten Free Friendship Bars III, originally uploaded by A Gluten-Free Guide.
My best Valentine’s day in recent memory was during my first year in
Cupid’s big day is around the corner yet again. Whether you have a sweetheart or not, it’s a great opportunity to celebrate love and friendship. There are plenty of gluten-free holiday candies. Necco brand conversation hearts and Hershey’s chocolate kisses are both gluten-free. For a full list of gluten-free candy, download this 32 page file. You won’t be lacking options, but your dentist might not be pleased.
If you want to make your own gluten-free Valentine’s day treats, try these Friendship Bars, Chocolate Fondue, Chocolate Covered Strawberries, or a gluten-free cupcake.
Gluten-Free Cheesecake - better than the original!
While I posted about this gluten-free cheesecake last year when I made it for Thanksgiving, I made it again for the holidays this week. My brother (who does not bestow praise often) declared it the best cheesecake he has ever tasted. It's a great example of simple ingredients bringing out spectacular results. I hope you are enjoying some time with family, friends and perhaps some deliciously simple food.
I live in New York City, a place known for its cheesecake. Before I had Celiac disease, a trip to Carnegie Deli for cheesecake was taken with each new visitor I helped to explore Manhattan. Carnegie Deli cheesecake is delicious, but I was never a fan of the crust. To me a cheesecake needed a graham cracker crust pure and simple.
One of the first gluten free treats I set out to conquer was crust. Pie crust and cheesecake crust – I needed to be a part of the holiday tradition. Well, much to my surprise, I was able to make a crust that is even more delicious with cheesecake than the graham cracker crust for which I had longed. Who knew that eating gluten free would keep delivering these small gifts at my door?
I served this cheesecake for dessert at Thanksgiving this year. I just wish it had fewer calories so I could indulge on a more regular basis!
Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)
Preheat oven to 350 degrees
Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!
Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.
While that is baking, prepare the topping.
2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon
Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
This recipe is easy to make but incredibly scrumptious, I promise.
I live in New York City, a place known for its cheesecake. Before I had Celiac disease, a trip to Carnegie Deli for cheesecake was taken with each new visitor I helped to explore Manhattan. Carnegie Deli cheesecake is delicious, but I was never a fan of the crust. To me a cheesecake needed a graham cracker crust pure and simple.
One of the first gluten free treats I set out to conquer was crust. Pie crust and cheesecake crust – I needed to be a part of the holiday tradition. Well, much to my surprise, I was able to make a crust that is even more delicious with cheesecake than the graham cracker crust for which I had longed. Who knew that eating gluten free would keep delivering these small gifts at my door?
I served this cheesecake for dessert at Thanksgiving this year. I just wish it had fewer calories so I could indulge on a more regular basis!
Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)
Preheat oven to 350 degrees
Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!
Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.
While that is baking, prepare the topping.
2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon
Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
This recipe is easy to make but incredibly scrumptious, I promise.
Surviving The Holidays Gluten-Free
It’s that time of year again, holiday parties are in full swing. But what is the best way to stay gluten-free without feeling totally left out of the holiday celebrations?
I saw an interesting feature on the news about how to keep the holiday weight gain from creeping up on you. Eat before the party and bring a healthy dish -- the tips seemed to fit perfectly with how to stay gluten-free. So if you are feeling deprived, just think how much better you will feel when everyone else is making their New Years’ Resolutions to lose the weight they gained.
1. Eat before you go to the party – this strategy is especially important for work or other holiday parties where you don’t have a personal relationship with the host. It’s a common strategy for those of us with Celiac – someone even created a tshirt for us.
2. Bring your own gluten-free dish – It’s difficult for someone unfamiliar with gluten-free requirements to understand which ingredients are off limits. Depending upon the party, you can bring a meal for yourself or why not offer to bring some gluten-free goodies for everyone to enjoy?
3. Be aware of cross-contamination – even if some of the dishes are gluten free, it’s easy for someone to casually use the same serving utensil for gluten and gluten-free dishes alike. Last night I was at a party, ready to eat some delicious hummus and veggies the host had for me. Right as I was about to take a bite I saw someone dip a cracker from another table in the hummus. Luckily I saw it happen BEFORE I took a bite.
4. Talk to the host beforehand – You could ask them to set aside any gluten-free appetizers before they are “glutened” I always try to let the host know that I will be eating beforehand or bringing something that I can eat so that they don’t have to worry about my dietary restrictions. If you do bring your own dish or eat beforehand, let the host know you appreciate the effort and are really excited about the party but that you don’t want to add an extra level of stress to their party planning.
5.Call the restaurant a few days in advance – If one of your holiday parties is at a restaurant, check online to see if they have a menu. Call the manager and let them know when you will be there and what party you are attending. Ask what the options are and see if the chef can accommodate your needs. If it’s a prix fixe menu they need lead time to have a separate dish for you. If they are unable to accommodate you then at least you have enough notice to eat beforehand or bring something gluten-free.
6. Be part of the planning – If it’s a work party or a group gathering get involved at the planning stages and you may be able to have the party at a "gluten-free friendly" establishment.
7. Throw your own holiday party – make it all gluten-free and relax as you enjoy everything being served (though beware, you may have to make the New Year’s Resolution with everyone else)
8. Focus on the people not the food - that's the most important part of the holidays so try to enjoy all of the opportunities you have to celebrate with family and friends.
Gluten-Free Thanksgiving Recipes and Tips
Staying sane during the holidays is a challenge even without a gluten-free diet to worry about. As now is the time that many people are trying to figure out the best way to tackle Thanksgiving, here are a few of the best strategies and recipes for creating a delicious gluten-free Thanksgiving feast.
I was diagnosed shortly before Thanksgiving three years ago. I remember how incredibly overwhelmed and confused I was. Many of the traditional Thanksgiving dishes are full of gluten, but after three years of gluten-free living, I’ve discovered that it’s possible to fix an entire meal free of gluten that’s just as delicious as the original version. Here are a few of my favorite gluten-free Thanksgiving recipes and tips for surviving with your sanity intact.
1. Turkey – first of all make sure that the Turkey you get is gluten-free. Some turkeys are injected with a broth or TVP that contains gluten. Check the ingredients or call to be sure. And if you haven’t ever tried brining a turkey, I highly recommend it. I tried it two years ago for the first time and was not disappointed. To speed up cooking some recommend using a microwave to “parcook” your bird then finish it in the oven. I can’t speak from experience here, but let me know if any of you try it. Others recommend a separate roaster to free up the oven for side dishes. (Also, don’t forget that it can take a few days for a frozen turkey to defrost in your refrigerator)
2. Stuffing – After two years of unsuccessful attempts, I made two versions of GREAT gluten-free stuffing last year: a classic stuffing with mushrooms and onions and a cornbread stuffing with cranberries and Italian parsley. Try taking your family’s recipe and make it with gluten-free bread, most likely it will be just as good as the original version. Or in lieu of a gluten-free bread stuffing, a mushroom rice stuffing would make a great alternative.While you can use a classic gluten-free stuffing recipe to stuff your turkey, I actually found stuffing the turkey with fresh herbs and citrus fruit gives the meat better flavor and the final result is more moist.
3. Gravy – Shauna shows how easy it can be to make a gluten-free gravy using one of the many gluten-free flours safe for Celiacs. If you are too tired to even attempt that, you can use a gluten-free gravy mix like those made by Road’s End Organic.
4. Rolls – I have yet to find a classic gluten-free roll recipe that completely lives up to the gluten-version. But the chebe cheese rolls I made at last year's gathering were a huge hit. Or make this gluten-free almond bread and serve warm and sliced, instead of rolls.
5. Green-bean casserole – I mourned the loss of green bean casserole the first year I was diagnosed with Celiac. After that first year I set out to make my own gluten-free version. Using a recipe from Jen on Delphi forums, I used Imagine brand portabello mushroom soup as the base, sautéed fresh mushrooms and Thai Import gluten-free fried onions as the topping. It was better than anything I made with condensed cream of mushroom soup. If you don’t want to order the Thai Import fried onions, try some gluten-free potato chips or Funyuns crumbled on top as a topping.
6. Dessert – I made my gluten-free pumpkin pie last year with Gluten-Free Pantry Pie Crust mix. The gluten-free cheesecake I prepared with Bette Hagman’s Nut Crust Supreme. While my Mom would consider it sacrilegious to use a pre-made pie crust, the Whole Foods near me now carries TWO different versions of frozen gluten-free pie crusts. I can't vouch for them since I haven't used them, but I am amazed at how many new products are available each year. If you want to avoid crust all together, you can try Julie's tip from Delphi Forum to bake your pumpkin pie filling in an oblong cake pan by itself. It's still delicious, lower in calories, and completely gluten-free.
7. Remember the Reason for the Holiday - Bobbie on the Delphi Forums – to whom I will always be grateful for the classic gluten-free stuffing recipe offers this incredible advice:
“The best tip I have is for people to keep it simple and to relax. Thanksgiving is a time for A) thanking God for all we have and B) sharing time with people we cherish. If your house isn't spotless--so what? With all those people there, who's gonna notice, and you're only going to have to clean up again afterwards. Don't try to dazzle folk with fancy food--you'll be too busy and harried to enjoy the presence of your friends and family.
As far as Celiac Disease--if it's at your house, it's your party. Make it all GF if that's best for you. If it's at someone else's house, you'll have to go with the flow. If they're willing to adapt, thank them and enjoy. If they're not, make sure you bring or cook food that's every bit as good as what everyone else has and enjoy.
And never forget that the whole purpose of Thanksgiving is to be grateful. Take some time to think about everything there is in your life that is good and beautiful and wonderful--beginning with every breath you take.”
I couldn’t have said it any better. Finally, here are two new recipes to add to your gluten-free arsenal. The holidays tend to be filled with heavy and sometime rather unhealthy dishes. These two Thanksgiving sides are naturally gluten-free, on the lighter side, but rich in flavor.
Serves 8
Ingredients:
2 tablespoons olive oil
2 cups diced sweet potato
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
1 cup gf vegetable stock
2 teaspoons kosher salt
3 tablespoons finely chopped fresh sage
Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.
Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is asorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.
For more gluten-free thanksgiving recipes, Ms. GF Bay, provides another wonderful roundup.
I was diagnosed shortly before Thanksgiving three years ago. I remember how incredibly overwhelmed and confused I was. Many of the traditional Thanksgiving dishes are full of gluten, but after three years of gluten-free living, I’ve discovered that it’s possible to fix an entire meal free of gluten that’s just as delicious as the original version. Here are a few of my favorite gluten-free Thanksgiving recipes and tips for surviving with your sanity intact.
1. Turkey – first of all make sure that the Turkey you get is gluten-free. Some turkeys are injected with a broth or TVP that contains gluten. Check the ingredients or call to be sure. And if you haven’t ever tried brining a turkey, I highly recommend it. I tried it two years ago for the first time and was not disappointed. To speed up cooking some recommend using a microwave to “parcook” your bird then finish it in the oven. I can’t speak from experience here, but let me know if any of you try it. Others recommend a separate roaster to free up the oven for side dishes. (Also, don’t forget that it can take a few days for a frozen turkey to defrost in your refrigerator)
2. Stuffing – After two years of unsuccessful attempts, I made two versions of GREAT gluten-free stuffing last year: a classic stuffing with mushrooms and onions and a cornbread stuffing with cranberries and Italian parsley. Try taking your family’s recipe and make it with gluten-free bread, most likely it will be just as good as the original version. Or in lieu of a gluten-free bread stuffing, a mushroom rice stuffing would make a great alternative.While you can use a classic gluten-free stuffing recipe to stuff your turkey, I actually found stuffing the turkey with fresh herbs and citrus fruit gives the meat better flavor and the final result is more moist.
3. Gravy – Shauna shows how easy it can be to make a gluten-free gravy using one of the many gluten-free flours safe for Celiacs. If you are too tired to even attempt that, you can use a gluten-free gravy mix like those made by Road’s End Organic.
4. Rolls – I have yet to find a classic gluten-free roll recipe that completely lives up to the gluten-version. But the chebe cheese rolls I made at last year's gathering were a huge hit. Or make this gluten-free almond bread and serve warm and sliced, instead of rolls.
5. Green-bean casserole – I mourned the loss of green bean casserole the first year I was diagnosed with Celiac. After that first year I set out to make my own gluten-free version. Using a recipe from Jen on Delphi forums, I used Imagine brand portabello mushroom soup as the base, sautéed fresh mushrooms and Thai Import gluten-free fried onions as the topping. It was better than anything I made with condensed cream of mushroom soup. If you don’t want to order the Thai Import fried onions, try some gluten-free potato chips or Funyuns crumbled on top as a topping.
6. Dessert – I made my gluten-free pumpkin pie last year with Gluten-Free Pantry Pie Crust mix. The gluten-free cheesecake I prepared with Bette Hagman’s Nut Crust Supreme. While my Mom would consider it sacrilegious to use a pre-made pie crust, the Whole Foods near me now carries TWO different versions of frozen gluten-free pie crusts. I can't vouch for them since I haven't used them, but I am amazed at how many new products are available each year. If you want to avoid crust all together, you can try Julie's tip from Delphi Forum to bake your pumpkin pie filling in an oblong cake pan by itself. It's still delicious, lower in calories, and completely gluten-free.
7. Remember the Reason for the Holiday - Bobbie on the Delphi Forums – to whom I will always be grateful for the classic gluten-free stuffing recipe offers this incredible advice:
“The best tip I have is for people to keep it simple and to relax. Thanksgiving is a time for A) thanking God for all we have and B) sharing time with people we cherish. If your house isn't spotless--so what? With all those people there, who's gonna notice, and you're only going to have to clean up again afterwards. Don't try to dazzle folk with fancy food--you'll be too busy and harried to enjoy the presence of your friends and family.
As far as Celiac Disease--if it's at your house, it's your party. Make it all GF if that's best for you. If it's at someone else's house, you'll have to go with the flow. If they're willing to adapt, thank them and enjoy. If they're not, make sure you bring or cook food that's every bit as good as what everyone else has and enjoy.
And never forget that the whole purpose of Thanksgiving is to be grateful. Take some time to think about everything there is in your life that is good and beautiful and wonderful--beginning with every breath you take.”
I couldn’t have said it any better. Finally, here are two new recipes to add to your gluten-free arsenal. The holidays tend to be filled with heavy and sometime rather unhealthy dishes. These two Thanksgiving sides are naturally gluten-free, on the lighter side, but rich in flavor.
Oven-Baked Sweet Potato Fries with Lime and Cilantro (from Eat Food Nutrition)
Serves 4
Ingredients:
2 medium sweet potatoes
Nonstick cooking spray oil
Kosher salt and coarsely ground black pepper, to taste
3 tablespoons coarsely chopped cilantro
2 tablespoons lime zest
Preheat oven to 475 F
Scrub potatoes (do not peel), and cut into even wedges or thick strips, about 1/2-inch thick
Lightly spray oil across a large baking sheet; be sure to cover entire surface area. Arrange the potato sticks in a single layer on the baking sheet. Lightly spray a small amount of additional oil across the potatoes. Season with salt and pepper to taste.
Bake uncovered for 10 minutes, Remove from oven, and flip over each fry with tongs. Continue baking for an additional 10-12 minutes. Remove from oven and transfer onto paper towels to drain briefly. Transfer fries to a bowl, and toss with lime and cilantro. Serve immediately.
Serves 8
Ingredients:
2 tablespoons olive oil
2 cups diced sweet potato
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
1 cup gf vegetable stock
2 teaspoons kosher salt
3 tablespoons finely chopped fresh sage
Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.
Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is asorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.
For more gluten-free thanksgiving recipes, Ms. GF Bay, provides another wonderful roundup.
Chocolate Fondue - Dip Away!
A luscious, rich chocolate fondue is a sure crowd pleaser. Dipping various treats into warm chocolaty goodness is the perfect luxury on a cold winter evening.
When planning a menu for a small Valentine’s gathering, I was told emphatically that it just wouldn’t be complete without chocolate. As I’ve said before, I don’t like chocolate so it hadn’t even occurred to me. Well, I knew I was up for the challenge. Figuring out the best recipe for something that you don’t like to eat is possible with research and focus on the best possible ingredients.
I started my search online, reading every chocolate fondue recipe I could find. Some used corn syrup, others butter. A few included caramel or peanut butter. I knew I wanted something with clean flavors so that the chocolate could be the star. The fun and variety would come with the treats dipped in the chocolate.
After all of that research, I decided to see if the Guittard web site had any recipes. They make the most incredible Vanilla and Butterscotch chips (highlighted in this recipe) and I knew that their chocolate had a reputation for being one of the best. (I also had confirmation from a representative at Guittard that all of their products are gluten free.)
Sure enough they had a simple formula for creating an exquisite fondue. Everyone who indulged gave it rave reviews.
Chocolate Fondue (adapted from Guittard Chocolate Company)
12 ounces E. Guittard 72% Cacao Bittersweet Chocolate, chopped
12 ounces E. Guittard 38% Cacao Milk Chocolate, chopped
1 cup heavy cream
½ cup whole milk
Gently melt all ingredients in a double boiler set over simmering (not boiling) water using low heat. To serve, transfer the fondue to a warmed ceramic dish or fondue pot. Note that the fondue will thicken as it cools.
I didn’t have a double boiler, so I set up a large pyrex bowl over a saucepot with simmering water. If you are using a fondue pot with a sterno flame, be sure that you can control the heat. Too hot and your chocolate will burn.
This recipe will easily serve 15-20 people. As far as what to dip? You are limited only by your own creativity. I selected gluten free macaroons, animal crackers, marshmallows, strawberries, pineapples and bananas.
Celebrate Love with a Gluten Free Cupcake
Valentine's day is the perfect opportunity to flex your gluten free baking muscles and create some sweet treats.Cupcakes have been the trendy baked good of choice in Manhattan ever since the Magnolia Bakery introduced us all to the delight of vanilla buttercream frosting. When I moved to NYC, it didn’t take long before my cousin brought me to the West Village to experience Magnolia’s famous cupcakes. When I found out that they had a cookbook I started experimenting with their recipes on my own. I discovered that it wasn’t that difficult to make the frosting and that a yellow cake mix tasted just as good as the much more labor intensive cupcake recipe. I started bringing my “Magnolia Style” cupcakes to dinner parties, birthday parties, and any celebration in need of such an indulgence.
Once gluten was banned from my life, I went in search of a gluten free cake recipe that rivaled my previous concoctions. I spent hours on the weekend trying every vanilla and yellow cake mix and recipe I could find. I made my roommates try all of the results.
“Too grainy.”
“Tastes like cornbread”
“Ummm, not good”
They would look at me with sad eyes, knowing how much I needed to find a recipe that could bring back some sense of normalcy to my new gluten free lifestyle. After trying upwards of 15 recipes and mixes, I started to give up hope that I could make cupcakes that rivaled my old glory.
The Really Great Food Company yellow cake mix is pretty good and the Dowd and Rogers Dark Vanilla cake mix with chestnut flower is delicious in it’s own right, but it's not the same as a simple yellow cake. While I have embraced many of the new flavors and textures that gluten free cooking has brought into my life, I needed that small yellow cupcake. Thankfully, shortly after I had given up hope, someone on the Delphi forums posted a surprisingly simple technique for yellow cake that she claimed had ‘never-failed’ her. I decided to give it one more shot but didn’t get my hopes up. I mean, orange juice in a cupcake recipe? How could that be any good? Wouldn’t it taste like oranges? Well, it worked and it worked really well. It’s moist and delicious and just as good if not better than any ‘gluten’ cupcake. The hint of orange is only detectable when you know it’s there.
Celebratory Cupcakes
Yellow Gluten Free Cupcakes (adapted from the Celiac Disease Delphi Forums)
1 package Gluten Free Pantry Old Fashioned cake mix*
1 package Jello vanilla instant pudding
1/2 cup sugar
4 extra large eggs room temperature
1/2 cup canola oil
3/4 C orange juice
1 Tablespoon plus 2 teaspoons good vanilla extract
*Do not follow the directions on the package
Preheat the oven to 350 degrees.
Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.
Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.
Vanilla Buttercream Frosting (adapted from Domino Sugar)
1 pound confectioner’s sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
¼ cup of milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.
Tip - I find if I am going to a party that cupcakes are difficult to transport already frosted. Instead I keep the cupcakes and frosting in separate Ziploc bags or Tupperware containers and then frost them quickly upon arrival. They may not be pretty but they will taste good. This recipe stood up against cupcakes made by a professional working at Martha Stewart! Making homemade frosting is key – it doesn’t take that much extra effort on your part but it will take your baked goods to the next level.
*Do not follow the directions on the package
Preheat the oven to 350 degrees.
Mix the wet ingredients in a large bowl. Add the dry ingredients and beat on high speed for two minutes.
Line a muffin tin with cupcake liners. Fill liners 2/3 to ¾ of the way full.
Bake for about 25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean. If making a cake, grease the pan first, pour in the mix and bake for 40-45 minutes.
Vanilla Buttercream Frosting (adapted from Domino Sugar)
1 pound confectioner’s sugar
1 stick (8T) of good unsalted butter, softened
2 teaspoons good vanilla extract
¼ cup of milk
Combine half of the sugar with the butter and beat on low speed. Add the wet ingredients and beat. Slowly add the rest of the sugar while mixing until combined. Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy. If you want the frosting to be a little bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature.
Tip - I find if I am going to a party that cupcakes are difficult to transport already frosted. Instead I keep the cupcakes and frosting in separate Ziploc bags or Tupperware containers and then frost them quickly upon arrival. They may not be pretty but they will taste good. This recipe stood up against cupcakes made by a professional working at Martha Stewart! Making homemade frosting is key – it doesn’t take that much extra effort on your part but it will take your baked goods to the next level.
I Heart Valentine's Day
Valentine's Day is fast approaching. You would think something as simple as candy would be an easy gluten free option. Unfortunately some companies like Brach's claim that all of their products are "contaminated" even if the ingredients appear to be gluten free. Well, never fear, with a little research, and diligent label reading, you too can find plenty of gluten free Valentine's candy to help you to celebrate love! The Necco brand conversation hearts are confirmed gluten free according to the Delphi Products list. Of course it wouldn't be Valentine's day without chocolate, so pick up some Hershey's Kisses. There are so many choices you will likely be limited by budget rather than what is "safe." Jelly Belly even makes "conversation beans" for the holiday - it doesn't get much better than that. You can download a list of gluten free candies (and many other products) in text, Word, or PDF format. Then share the love with your friends and family.
My Holiday Soiree
Here is the final menu from my gluten free holiday party. Seeing as I was the only person at the party who couldn’t have gluten, I couldn’t sacrifice any flavor or quality to keep everything gluten free.
The Cheese Platter
I love gourmet cheeses. A party is just the excuse I need to try new food and cheese combinations. After getting some inspiration from “The Cheese Plate” by Max McCalman, I decided on the following:
Soft Cheeses:
Saga Blue
Brie
St. Andre double crème
Pepper Goat Cheese log
The Cheese Platter
I love gourmet cheeses. A party is just the excuse I need to try new food and cheese combinations. After getting some inspiration from “The Cheese Plate” by Max McCalman, I decided on the following:
Soft Cheeses:
Saga Blue
Brie
St. Andre double crème
Pepper Goat Cheese log
Hard and semi-soft cheeses:
Aged Gruyere
12-month aged Manchego
Piave
Arina Goat Gouda
Accompaniments:
Quince Paste
Granny Smith apples
Dried Apricots
Blue Diamond Nut Thins – Pecan and Almond flavors
Glutano Crackers – they have a crispy Ritz cracker flavor
Crudites served with Cilantro dipping sauce and my bean spread.
Corn tortilla chips with salsa and guacamole.
Tamari Roasted Almonds
For sweets, I served the Vanilla Butterscotch Bark, Gingerbread cupcakes, candy canes and toffee.
For sweets, I served the Vanilla Butterscotch Bark, Gingerbread cupcakes, candy canes and toffee.
I hope no one left hungry and I’m sure no one “missed” the gluten.
Gluten Free Holiday Party Preparations
This Sunday evening I am throwing a little holiday soiree for a few friends in NYC before I head back to CA to spend 10 days with my family. I usually prepare a few dishes a couple days before the party and then spend the whole “day of” cooking.
I had to take a new approach this year because I will be busy all day Saturday and Sunday before the party. That means I had to pick dishes I could prepare in advance and that weren’t as time consuming as my normal fare.
While my Rosemary Roasted Cashews are pretty easy, these Tamari Roasted Almonds are even easier.
Gluten Free Tamari Roasted Almonds
1 pound raw unsalted (unblanched) almonds
1/3 cup gluten free tamari ( I used San-J wheat free Tamari )
I had to take a new approach this year because I will be busy all day Saturday and Sunday before the party. That means I had to pick dishes I could prepare in advance and that weren’t as time consuming as my normal fare.
While my Rosemary Roasted Cashews are pretty easy, these Tamari Roasted Almonds are even easier.
Gluten Free Tamari Roasted Almonds
1 pound raw unsalted (unblanched) almonds
1/3 cup gluten free tamari ( I used San-J wheat free Tamari )
Preheat oven to 300 degrees Fahrenheit
In a bowl, stir together the almonds and tamari sauce. Pour the mixture onto an ungreased cookie sheet. Bake the mixture for 15 minutes, stirring three times throughout.
Remove from the oven and serve at room temperature.
More recipes and photos from the party to come.
Gluten Free Pumpkin Pie Made Easy
While the cheesecake I made on Thanksgiving was great, the meal wouldn’t have been complete without gluten free pumpkin pie. Luckily, Libby’s pumpkin and the recipe on the can is naturally gluten free. That leaves only the crust to make.
Now I know many people buy pre-made pie crusts – well not in my family. The thought of buying a pre-made crust or even a whole pre-made pie would never cross our minds. Well, I’m sure figuring out a gluten free pie crust becomes that much harder if you are used to buying a pre-prepared curst or pie.
There are a wealth of gluten free pie crust recipes that require one to purchase multiple types of flour and ingredients such as xanthan or guar gum. Well lucky for us The Gluten Free Pantry makes a “Perfect Pie Crust” mix to help out those of us without the time or inclination to experiment with flours every time we bake.
It’s not as easy to roll out or work with as a crust made with gluten flour, but the final product is the perfect balance of flaky and sweet to complement a pumpkin pie. I follow the directions on the package with a few hints.
It is absolutely necessary to refrigerate the crust before rolling it out.
Lightly spray two pieces of plastic wrap and roll the crust out between the two sheets. Hold the pan above the crust to check for size. (While the instructions say that the mix will make four pie crusts, I find it much easier to work with it for three pies to allow more “wiggle room.”) To place the crust in the pan, remove the top piece of plastic wrap, slide your hand gently underneath the bottom sheet then with your other hand, place the pan on top of the crust upside down. Flip it all over and hopefully the crust is about centered. Remove the last piece of plastic wrap, cut the edges of the crust off and smooth out any uneven parts gently with your hands. Voila, fill the crust with the pie filling and bake!
Now I know many people buy pre-made pie crusts – well not in my family. The thought of buying a pre-made crust or even a whole pre-made pie would never cross our minds. Well, I’m sure figuring out a gluten free pie crust becomes that much harder if you are used to buying a pre-prepared curst or pie.
There are a wealth of gluten free pie crust recipes that require one to purchase multiple types of flour and ingredients such as xanthan or guar gum. Well lucky for us The Gluten Free Pantry makes a “Perfect Pie Crust” mix to help out those of us without the time or inclination to experiment with flours every time we bake.
It’s not as easy to roll out or work with as a crust made with gluten flour, but the final product is the perfect balance of flaky and sweet to complement a pumpkin pie. I follow the directions on the package with a few hints.
It is absolutely necessary to refrigerate the crust before rolling it out.
Lightly spray two pieces of plastic wrap and roll the crust out between the two sheets. Hold the pan above the crust to check for size. (While the instructions say that the mix will make four pie crusts, I find it much easier to work with it for three pies to allow more “wiggle room.”) To place the crust in the pan, remove the top piece of plastic wrap, slide your hand gently underneath the bottom sheet then with your other hand, place the pan on top of the crust upside down. Flip it all over and hopefully the crust is about centered. Remove the last piece of plastic wrap, cut the edges of the crust off and smooth out any uneven parts gently with your hands. Voila, fill the crust with the pie filling and bake!
Gluten Free Thanksgiving - Continued
Most of the sides I made to accompany our turkey are naturally gluten free. Steamed green beans with toasted almonds, green salad with cilantro dressing, raspberry apple jello, roasted root vegetables, cranberry relish and Graber olives.
If you have never tried Graber olives, I highly recommend them. They are quite pricey, but I love them as a special treat on holidays. The flavor is not as strong as a Kalamata olive; they have a subtle but not too salty flavor that delights the taste buds.
Gluten free dinner rolls have been one of my challenges. I finally found a close replica of the white rolls my family specializes in last year, but I couldn’t find all of the ingredients this year. If you have tried gluten free baking, you understand what kind of experimentation it takes to develop new recipes. I wasn’t willing to risk a new recipe with Thanksgiving dinner. Instead, I decided to make brazilian cheese rolls. I used the original Chebe mix. The directions call for 4oz of cheese. Hard cheeses such as a Parmigiano Reggiano work best. I like to use one cheese for 3oz and a colorful cheese more for aesthetics for the last 1oz. This time I chose Piave (my favorite hard cheese) and a hard black wax Gouda for color. They turned out well and left all of my gluten eating family asking for more.
Roasted root vegetables are an easy autumn or winter side. I tossed, peeled and cut parsnips with baby carrots, cubed butternut squash and seasoned the mixture with salt, pepper and dried rosemary. Roast the mixture at 375-400 degrees for 40-60 minutes depending on the size of the veggies.
Have fun playing with your gluten free side choices. Most people won't even notice the lack of gluten if you focus on fresh ingredients and flavorful herbs and spices.
My Quest For Gluten Free Stuffing
I was diagnosed with Celiac disease in November two years ago. My first Thanksgiving was a struggle and stuffing was a dish that eluded me for a number of reasons. It’s not something that I eat on a regular basis so I didn’t feel as much urgency to figure it out. I also had never actually made homemade stuffing when I could have gluten – Stovetop tasted fine to me and Mrs. Cubbison’s was a special treat on holidays.
So two weeks into living life gluten free, I ordered the Gluten Free Pantry’s stuffing mix. While many of their products are fantastic, this stuffing mix was not one that I would recommend to anyone. I feared that I would never find a way to enjoy gluten free stuffing. Well, the next year rolled around and I tried two different recipes. One a “classic” stuffing and a second cornbread stuffing. To my delight and surprise, they both turned out well. This year I decided to try both recipes again. I wasn’t sure if either one had been a fluke, and I felt the pressure of cooking for 15 gluten-eating people weighing down upon me.
With multiple successes under my belt, I now feel confident that these recipes will work for others. Gluten free stuffing can be easy and just as delicious as your pre-Celiac days – and even more so if you were accustomed to the pre-packaged stuffings like me.
Classic Gluten Free Stuffing (adapted from Bobbie's recipe on Delphi Forums)
1 stick unsalted butter
1 large onion chopped
1-2 cups sliced mushrooms
¾-1 loaf Ener-G Tapioca Bread
Dried Thyme to taste (about 2 – 3 Tablespoons)
Salt and pepper to taste
8 oz. cottage cheese
Sauté the onion and mushrooms in the butter in a large saucepan until the onions are translucent. Tear up the slices of tapioca bread into ½ inch to 1 inch squares and stir into the mixture. Add the dried thyme, more than you think you need. Add the salt and pepper. Mix in the cottage cheese, transfer to a casserole dish. Bake covered for 15 min in a 375 degree oven. Remove foil and continue baking for 25-35 minutes.
I doubled this recipe and used a roasting pan from the beginning rather than transfer to a casserole dish this year. Also, do not let the taste of the Ener-G bread scare you off. This bread tastes like cardboard when it’s not in stuffing form. I wouldn’t use it for anything other than a weapon if I had not discovered that it made a beautiful gluten free stuffing.
So two weeks into living life gluten free, I ordered the Gluten Free Pantry’s stuffing mix. While many of their products are fantastic, this stuffing mix was not one that I would recommend to anyone. I feared that I would never find a way to enjoy gluten free stuffing. Well, the next year rolled around and I tried two different recipes. One a “classic” stuffing and a second cornbread stuffing. To my delight and surprise, they both turned out well. This year I decided to try both recipes again. I wasn’t sure if either one had been a fluke, and I felt the pressure of cooking for 15 gluten-eating people weighing down upon me.
With multiple successes under my belt, I now feel confident that these recipes will work for others. Gluten free stuffing can be easy and just as delicious as your pre-Celiac days – and even more so if you were accustomed to the pre-packaged stuffings like me.
Classic Gluten Free Stuffing (adapted from Bobbie's recipe on Delphi Forums)
1 stick unsalted butter
1 large onion chopped
1-2 cups sliced mushrooms
¾-1 loaf Ener-G Tapioca Bread
Dried Thyme to taste (about 2 – 3 Tablespoons)
Salt and pepper to taste
8 oz. cottage cheese
Sauté the onion and mushrooms in the butter in a large saucepan until the onions are translucent. Tear up the slices of tapioca bread into ½ inch to 1 inch squares and stir into the mixture. Add the dried thyme, more than you think you need. Add the salt and pepper. Mix in the cottage cheese, transfer to a casserole dish. Bake covered for 15 min in a 375 degree oven. Remove foil and continue baking for 25-35 minutes.
I doubled this recipe and used a roasting pan from the beginning rather than transfer to a casserole dish this year. Also, do not let the taste of the Ener-G bread scare you off. This bread tastes like cardboard when it’s not in stuffing form. I wouldn’t use it for anything other than a weapon if I had not discovered that it made a beautiful gluten free stuffing.
Gluten Free Cornbread Stuffing (adapted from Health Magazine)
1 loaf gluten free corn bread, cut into 1 inch cubes
1 cup coarsely chopped walnuts
4 tablespoons extra-virgin olive oil, plus more for baking
2 large chopped onions
1 1/2 cups dried cranberries
1/2 cup chopped fresh flat-leaf parsley
1 ½ - 2 cups fat-free, less-sodium chicken broth (I used Pacific Foods Brand)
1 teaspoon salt
1 teaspoon black pepper
Cooking spray
If time allows, leave corn bread out for a day to become stale. If not, bake in a roasting pan for 20 minutes at 300°, shaking pan occasionally.
Toast nuts in a large skillet over medium heat until aromatic (about 5 minutes), shaking pan occasionally; transfer to a bowl. Heat oil in pan; add onion and cook, stirring occasionally, until onion is translucent. Add onion and next 5 ingredients to bowl with nuts. Stir the cornbread in last - the gluten free bread tends to crumble easier than regular cornbread. (Make sure that you have enough chicken broth to keep the mixture moist without getting the bread too soggy. Start with one cup in the mixture and pour the rest over the top after it is in the pan.)
Preheat oven to 375 degrees. Coat a 13- x 9-inch baking dish lightly with cooking spray. Place corn bread mixture in dish; cover with foil and bake for 15 minutes, then uncover and bake another 20-30 minutes or until top is lightly browned and stuffing is thoroughly heated.
I used Whole Foods Gluten Free Bakehouse Cornbread to save time on preparing my own. Some of their loaves crumble easily so you may need two to get enough cubes.
Leftovers of the classic stuffing can be stored in the fridge and will stand up to reheating. The cornbread stuffing may or may not – it will depend on the “sturdiness” of the gluten free bread you use. Enjoy!
Roasting A Gluten Free Turkey
Turkey seems like something that should naturally be gluten free. Ah, if only it were that easy. Some turkeys are injected with fillers that could potentially contain gluten. That means you need to check the ingredients even when buying a fresh or frozen whole turkey.
This year we ordered a turkey from our local meat market. We called before picking it up to make sure that there were no additives. The meat market referred us to the manufacturer – Shelton’s. One phone call to Shelton’s was able to confirm that our bird was gluten free.
We picked up our 24 pound turkey the day before Thanksgiving. I am not a fan of turkey and would have preferred to cook ham for the special occasion but my family wanted to stick to tradition so I made sure to put just as much effort into the turkey as any other dish. Once we arrived back at the house I prepared a sugar and salt brine with thyme, rosemary, sliced oranges and bay leaves. Rather than use a brining bag that costs $10-15, I used an XXL Ziploc bag. We stored the turkey, while it was brining, in a large tub covered in ice. The next morning I prepared an herb rub, then removed the turkey from the brine, patted it dry and placed it in the roasting pan. I filled the cavity with chopped onions and herbs. This will make for more flavorful pan drippings rather than using traditional bread stuffing. I then applied the herb rub between the skin and the meat and seasoned the skin with salt and pepper. Finally, I basted the breast with bay butter (butter melted with two or three bay leaves), placed the pan in the preheated oven and began roasting at 325 degrees.
I tented the breast with foil to keep it from burning. After an hour, I removed the foil and put four pieces of bacon on the breast with toothpicks. It's a tradition I picked up from my Aunt Judy and Uncle Rick. In theory, it should flavor the turkey breast. I think it just gives you a tasty treat to fight over while the turkey “rests.” After the turkey is done cooking you should wait 30 minutes before slicing for the meat to reach it’s full juiciness.
Brine:
2 cups kosher salt
2 cups sugar
1 head of garlic peeled
6 sprigs of fresh thyme
2 branches of fresh rosemary
2 oranges quartered
Dissolve the salt and sugar in two quarts of boiling water. Add remaining ingredients and ice to cool down the mixture. Once the mixture is cool add to the brining bag with the turkey and enough additional water to keep the bird entirely covered once the bag is sealed and the air removed.
Herb Butter (adapted from Rachael Ray’s Herb Roasted Turkey Breast recipe)
1 large onion chopped
The zest of two lemons
24 fresh sage leaves
1 cup fresh flat-leaf parsley
6 tablespoons extra virgin olive oil
2 teaspoons of kosher salt
Place all of the ingredients into a food processor and chop until it forms a coarse paste.
Make adjustments to the brine and herb rub according to your taste. This turkey was given high marks by everyone at dinner – juicy and delicious with just a hint of the herbs. My favorite part was the incredible aroma that wafted throughout the house while the turkey was roasting.
This year we ordered a turkey from our local meat market. We called before picking it up to make sure that there were no additives. The meat market referred us to the manufacturer – Shelton’s. One phone call to Shelton’s was able to confirm that our bird was gluten free.
We picked up our 24 pound turkey the day before Thanksgiving. I am not a fan of turkey and would have preferred to cook ham for the special occasion but my family wanted to stick to tradition so I made sure to put just as much effort into the turkey as any other dish. Once we arrived back at the house I prepared a sugar and salt brine with thyme, rosemary, sliced oranges and bay leaves. Rather than use a brining bag that costs $10-15, I used an XXL Ziploc bag. We stored the turkey, while it was brining, in a large tub covered in ice. The next morning I prepared an herb rub, then removed the turkey from the brine, patted it dry and placed it in the roasting pan. I filled the cavity with chopped onions and herbs. This will make for more flavorful pan drippings rather than using traditional bread stuffing. I then applied the herb rub between the skin and the meat and seasoned the skin with salt and pepper. Finally, I basted the breast with bay butter (butter melted with two or three bay leaves), placed the pan in the preheated oven and began roasting at 325 degrees.
I tented the breast with foil to keep it from burning. After an hour, I removed the foil and put four pieces of bacon on the breast with toothpicks. It's a tradition I picked up from my Aunt Judy and Uncle Rick. In theory, it should flavor the turkey breast. I think it just gives you a tasty treat to fight over while the turkey “rests.” After the turkey is done cooking you should wait 30 minutes before slicing for the meat to reach it’s full juiciness.
Brine:
2 cups kosher salt
2 cups sugar
1 head of garlic peeled
6 sprigs of fresh thyme
2 branches of fresh rosemary
2 oranges quartered
Dissolve the salt and sugar in two quarts of boiling water. Add remaining ingredients and ice to cool down the mixture. Once the mixture is cool add to the brining bag with the turkey and enough additional water to keep the bird entirely covered once the bag is sealed and the air removed.
Herb Butter (adapted from Rachael Ray’s Herb Roasted Turkey Breast recipe)
1 large onion chopped
The zest of two lemons
24 fresh sage leaves
1 cup fresh flat-leaf parsley
6 tablespoons extra virgin olive oil
2 teaspoons of kosher salt
Place all of the ingredients into a food processor and chop until it forms a coarse paste.
Make adjustments to the brine and herb rub according to your taste. This turkey was given high marks by everyone at dinner – juicy and delicious with just a hint of the herbs. My favorite part was the incredible aroma that wafted throughout the house while the turkey was roasting.
Gluten Free Thanksgiving in Southern California
One of the great things about having Thanksgiving dinner in Southern California is the perfect weather that allows you to have dinner outside. I decided to have a completely gluten free menu rather than allow a few gluten items to be brought by guests. Even when all of the guests are careful it's difficult to prevent cross-contamination if there is gluten on all of the gluten-gluttons' plates. Serving spoons are accidentally placed in the wrong dish or graze a gluten containing roll. Unfortunately even a tiny bit of gluten can make someone with Celiac sick. I didn't want to worry about that chance and instead chose to prepare all of the dinner to guarantee it's gluten free status.
The final, completely gluten free, Thanksgiving dinner menu consisted of:
Appetizers
Crudités with dip
Cheese platter
Chili Sauce dip with tortilla chips
Rosemary roasted cashews
Dinner and Sides
Roasted Turkey and gravy
Mashed potatoes
Cornbread cranberry stuffing
Classic stuffing
Roasted root vegetables
Green Salad
Chebe cheese rolls
Steamed green beans with toasted almonds
Cranberry orange relish
Raspberry apple jello salad
Dessert
Pumpkin Pie
Cheesecake
I actually eliminated a few items that I had originally planned on preparing. We ended up having more than enough. I am still trying to get a handle on serving sizes for large groups. I wanted to make sure that no one felt that a classic dish was missing because the meal was gluten-free. Traditional Thanksgiving foods are not part of my daily diet, but the holiday just doesn't seem the same without stuffing and Turkey. Perhaps next year I will stray from classics and start a few new traditions.
More tips on surviving the Holidays gluten-free.
The Appetizers
My first large scale completely gluten free Thanksgiving was a resounding success. Of course I had the luxury of taking the three days before Thanksgiving off of work to spend time with my family in California. This gave me more time to shop and prepare for the big event. As much as I love Manhattan, it was great to be able to go to a grocery store in a car, fill up a cart and not worry about how I would carry everything back on the subway.
Recipes and photos of the rest of the meal will be posted next week, but today here is a look at the appetizers. Of course there were plenty of the rosemary roasted cashews I posted about on Thanksgiving. I always have a crudite platter at my parties – this was also one of the few things I was able to ask someone else to bring without worry of cross-contamination. I just made sure to serve a gluten free dip to complement the fresh cut veggies.
I had a great time tasting cheeses at Whole Foods before selecting the four for my cheese platter. I served a smoked gouda, aged gruyere, a goat’s brie (Guilloteau Florette), and my favorite: Kings Isl Seal Bay Triple Cream. To accompany the cheese, there was a quince paste and Dr. Schar’s gluten free crackers - they have a similar consistency to a Ritz cracker and work particularly well with the soft cheeses.
Finally, a party isn’t a party at my family gatherings without this chili sauce platter. It’s Homade brand chili sauce (Heinz will not work) served over softened cream cheese with tortilla chips. This chili sauce was the first item about which I called a manufacturer to check on it’s gluten free status. I was quite relieved to know that as long as I bought gluten free tortilla chips and cream cheese, I could continue to participate in the family tradition.
It’s back to New York tomorrow. Home sweet home.
LEAVING MY GLUTEN FREE KITCHEN
I left behind the safety of my gluten free kitchen in New York to spend Thanksgiving with my family in California. I have a set of inexpensive cooking utensils and supplies at my Mom’s house for whenever I visit.
Before I arrive, she “de-glutens” the kitchen: wiping down counters, putting silverware and dishware through the dishwasher. I am lucky to have a family that is so accommodating and understanding of my gluten free needs. (A more detailed listing of how to “decontaminate” a kitchen is available on the Delphi forums.)
Thanksgiving is always an interesting adventure for someone with Celiac disease. There are so many emotions and memories associated with this meal that it can be a particularly tough event. This year, since I love to cook, we decided that I would prepare the meal for the five us. Well invitations ended up going out to the extended family in the area and now I am cooking a complete gluten free thanksgiving for 20 people. Now this should be fun! Pictures and recipes to follow.
Before I arrive, she “de-glutens” the kitchen: wiping down counters, putting silverware and dishware through the dishwasher. I am lucky to have a family that is so accommodating and understanding of my gluten free needs. (A more detailed listing of how to “decontaminate” a kitchen is available on the Delphi forums.)
Thanksgiving is always an interesting adventure for someone with Celiac disease. There are so many emotions and memories associated with this meal that it can be a particularly tough event. This year, since I love to cook, we decided that I would prepare the meal for the five us. Well invitations ended up going out to the extended family in the area and now I am cooking a complete gluten free thanksgiving for 20 people. Now this should be fun! Pictures and recipes to follow.
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