Mixed things up this month, instead of a dinner, we got together for dessert and after dinner drinks to talk all about the upcoming holidays and how to survive them gluten-free style.
It’s easier than you think. I promise.
But I don’t want anyone to miss out just because they couldn’t make it over to the east side, so I thought I’d share everything here with you.
A couple of years ago, I shared some of our family favorites— Grandma’s cooked rice, scalloped corn, and cranberry salad. Some of those will be served up again this year, but not everyone eats a traditional meal (which I kind of dig!) for Thanksgiving.
Not cooking at your place? Here are some resources to help educate your family. They usually mean well, but who would every think you could get glutened at a table of mostly gluten-free food, when you were being SO careful? (happened to me last year at the in-law’s)
Whatever the case, I want you to have a safe, happy celebration — as I always say, we are in the golden age of gluten-freeness… more options than we know what to do with.
I took a peek around the web at some of my favorite bloggers’ sites and came up with a list of recipes for you to check out. (I know we’ll be making some of them at our family Thanksgiving!)Recipe Round-Up from ‘Round the Web
- Turkey trot — list of mainstream gluten-free turkey options from Al at GIG of East Central Wisconsin (from your local farmer is even better, but I know not everyone has that luxury)
- I love me some corn bread stuffing. Like this one from Gluten Free Girl and The Chef. (and they’ll take you on a GF shopping trip… see the video here)
- A twist on pumpkin pie — these Creamy Pumpkin Bars from Joy the Baker are on my “I’m SO making these” list. (just have to substitute GF flour mix — remember 5 oz of gluten-free flour mix for each cup of all purpose flour called for — and some certified GF oats.
- Who says you even need pie? This cake from Gluten Free Goddess looks heavenly.
- And if you’re on an apple kick, you could make this super simple apple struesel chex mix from my “GF 101” class this summer — the post is full of info you can use, if you’re a newbie.
- TWENTY loaves of GF bread, a breadbasket of choices from Shirley at gfe.
- Cauliflower & Cheese Mini Pies from Gluten Free on a Shoestring — YUM!
To get things started, I pulled together (in 30 minutes) two simple recipes that you can make with pantry staples.
I got this idea from a new favorite blog, One Good Thing by Jillee — it’s in my Google Reader now, and you should add it too. It’s not just food, she posts something new everyday that is clever, time saving, or just plain fun for everyday life.
I adapted it to fit what I had, you will notice that her recipe uses oil, feel free to use that instead of the butter for a dairy-free version. And aren’t her cute printed bags the best? I might have to make some and give these as gifts. They were a hit at our GF Get Together.
Gluten-Free Cinnamon & Sugar Pretzels
Adapted from One Good Thing By Jillee
- 1 bag gluten-free pretzels (I used Glutino, but they seem to have changed their recipe… I’m missing the old one.)
- ¼ cup butter, melted
- ⅓ cup sugar
- 2 teaspoons ground cinnamon
Pre-heat the oven to 300 degrees. In a small bowl, combine the cinnamon and sugar. Add the bag of pretzels to a large bowl and pour melted butter over them. Gently stir to evenly coat all of the pretzels.
Shake the cinnamon & sugar mixture over the pretzels and toss or gently stir to completely coat. Spread the pretzels out on a baking sheet and bake at 300 for 30 minutes, stirring at least twice during the bake time.
Remove from oven and cool — or if you’re like me, taste test a few while they are still hot, but be careful. 🙂 They can be stored in an airtight container for several days.
Gluten-free snack mixes are a crowd pleaser at family events. Fun to make and familiar to all, (not to mention a cinch to prepare!) family and friends will be munching on this mix by the handful. Make a double batch so you have enough to eat on the car ride to grandma’s.
gluten-free thanksgiving chex mix
Adapted from chex.com
2 cups honey nut chex ¼ cup coconut sugar (or brown sugar)
2 cups cinnamon chex 1 tablespoon pumpkin pie spice
2 cups corn or rice chex 2 teaspoons vanilla extract
1 cup mixed nuts ¼ cup butter, melted
In a small bowl, mix together the sugar and pumpkin pie spice and set aside. After melting the butter, (about 30 seconds or so, but watch it!) stir in the vanilla.
In a large bowl, (one that will fit in your microwave) combine all of the cereals and mixed nuts. Pour the melted butter and vanilla over the cereal mix and stir to coat entirely. Add the sugar & spice mixture to the cereal mix and stir gently to coat each little piece. Microwave on high for 4-5 minutes, stopping to stir after each minute. (I did mine 4 minutes, you want it to start browning, but NOT burning, that is not a good situation.)
Spread out the mix onto a baking sheet and allow to cool. (again, you should taste test some while still warm, just because you can)
After our GF Get Together, I decided to just mix the two (pretzels and chex mix) together — why didn’t I think of that BEFORE the event?
I’ll be serving the two together from now on.
I like to call it Cornucopia Chex Mix.
Happy, happy Thanksgiving to you and your family from mine. Are you celebrating at home this year (safe!) or traveling for the holiday? Feel free to shout out ANY tips you have for other newbies to help them have a safe and happy Thanksgiving.
I’ll try to sneak back over here soon and post the recipe for the pumpkin pie I’ll be making for my celiac sista this year — in the mean time, have a lovely weekend. I’m off to celebrate my 15 year “friendaversary” (and the bday) with my BFF, out in Denver.
Go eat! 🙂