It was a great Thanksgiving in our corner of the world. We’ve been gluten-free for a little over 2 years and this is the first Thanksgiving that there was no cross contamination, no after dinner reactions. Just a lovely visit with family and good food. A sample of our menu:
Pulled pork (who needs turkey?)- tastes great as is, with BBQ sauce, or with enchilada sauce
Baked sweet potato or mashed potato
Cranberries and jello
Soft Bread- I tried the Brown Bread from the Complete Allergy-Free Comfort Foods Book by Elizabeth Gordon. We made it with hard cider rather than beer, since we have a hops allergy here. Wow is all I can say. It was a great, soft bread. Even if it tasted like apples from the cider.
Pumpkin Pie. We made a pie crust, only instead of butter, I used 6 tablespoons palm shortening and 2 tablespoons coconut oil. Then we used this pumpkin custard using flax for the eggs and agave for the sugar. Yum!
Gluten-Free, Dairy-Free Chex Mix- how hard could it be? It was really easy:
- 4 ½ cups Rice Chex
- 4 ½ cups Corn Chex
- 1 cup gluten-free snack chips , Snikidinks work well or find a dairy-free snack chip
- 1 cup gluten-free lentil crackers, pepper flavor is good, broken into bite size pieces
- 1 cup peanuts, optional
- 6 tablespoons butter or canola oil
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
Preheat oven to 250.
2.Combine Chex, chips, crackers and peanuts in a 13×9 pan and set aside.
3.If using butter, melt and add the Worcestershire sauce and spices to the butter or oil. Stir until well combined.
4.Pour the seasoning mixture over the Chex mixture and toss until everything is coated.
5.Bake for an hour, stirring every 15 minutes.
There you have it. Christmas baking here I come!
What was your Thanksgiving success story? If you have a great recipe share it in the comments section.