(This is an archive story, please refer to the byline for journalist's name)
By Robbie Hill
Thanksgiving is a holiday overlooked by many. Although the holiday itself has its dark origins, people today have shaped it in a way that brings family and friends together. Personally, I love Thanksgiving because I can eat as much as I want and no one can judge me for it. I’m sure that I’m not the only one who is grateful for that, even more so since there are plenty of gluten-free alternatives now. Here are four gluten-free recipes that will surely bring you satisfaction.
Corn Pudding:
Corn pudding is a recipe loved by many because it’s gluten free. Not only that, it’s pretty easy to make.
Ingredients:
Canned corn kernels (drained)
Creamed corn
Eggs
Butter
Milk
Sugar
Cornstarch
Seasoned Salt
*Use according to how big of a batch you are making.*
For starters, combine the creamed corn and the drained can(s) of corn kernels. Next, mix the sugar, cornstarch, and seasoned salt together in a separate mixing bowl. Once you’re finished mixing the dry ingredients, add the dry ingredients into the creamed corn and corn kernel mixture. Along with those, add the butter and milk (add milk according to your desired consistency), and then stir them together. Add the mixture into a baking dish and bake at 400 degrees for 30 minutes. Stir the pudding and then place it back in the oven for another 30 minutes. Once it is finished baking, let it cool and serve.
Honey Roasted Carrots:
The best thing about carrots is that they can be cooked in any way you like and that there are many recipes for them. For me, honey roasted carrots have been a thanksgiving favorite, even more so since it’s gluten free.
Ingredients:
Carrots
Honey
Butter
Garlic
Seasonings of your choice
To start, wash the carrots in lukewarm water. If desired, peel them. Be sure to cut off the stem and then slice them into wedges. If you are cooking with baby carrots, leave them whole. In a separate saucepan, combine the butter, honey, garlic, and your seasonings. Let the pan simmer for 10 minutes. When the sauce cools down, toss your carrots into the sauce and stir. It is important that they are well covered in the sauce. Lastly, transfer them to a baking sheet and let them roast in the oven at 400 degrees for 20 minutes.
3. Gluten-Free Turkey Gravy:
For people who can’t eat foods that are high in gluten, it’s obvious that gravy is a no-go because of its flour-based ingredients. However, my family and I discovered this recipe last year and it tasted amazing. Not once did we have any negative reaction from it.
Ingredients:
2 cups of turkey drippings and leftover juices from what the turkey was cooked in
2 tablespoons sweet rice flour
½ cup of water
Salt
Pepper
For starters, you will need to take the reserves and juices from the pan and pour them into a cup. Fat will rise to the surface, so be sure to skim off the excess fat. Next, mix the rice flour with water. Whisk the dissolved rice flower with the reserves. Lastly, add the salt and pepper, and then serve.
4. Gluten-Free Stuffing
Although this dish is highly known and more likely to be seen at your feast, this bread-based dish also has its own gluten-free alternatives.
Ingredients:
2 loaves gluten free bread
2 chopped onions
8 tbsp. Butter, divided, plus more for buttering baking dish
2 onions, chopped
4 stalks of celery, sliced.
2 minced cloves of garlic
½ tbsp. fresh thyme leaves
½ tbsp. freshly chopped sage
½ tbsp. freshly chopped rosemary
Salt
Black pepper
¼ c. freshly chopped parsley
2 c. gluten free chicken or vegetable broth
First, slice the gluten-free bread into cubes and lay them out to dry overnight. Preheat the oven to 350 degrees and butter a baking dish (size according to how big of a batch you are making). While the oven is preheating, melt 3 tablespoons of butter on medium heat. As the butter is melting, add the onion and celery and allow them to cook until they are soft. Add garlic, sage, thyme, and rosemary, and allow them to cook until those are soft as well. Be sure to season with salt and pepper and add the butter and parsley. With that mixture simmering in the pan, be sure to stir thoroughly. Place the dried bread in a large bowl and then add the pan mixture, along with the chicken/vegetable broth. Transfer the mixture into a baking dish and place foil over it. Bake at 380 degrees for 45 minutes. Wait for it to cool and then serve.
It’s amazing how far we have come with these kinds of recipes. Thanksgiving for a lot of people (including myself), was complicated because of the food. Now, we can appreciate the many alternatives of cooking with out-of-the-ordinary ingredients that can help include people with food allergies on not only Thanksgiving, but for all holidays in general.