Our first gluten free Thanksgiving made for an interesting time balancing the traditional elements of our family tradition and adjusting to also include me in the meal without leaving anything out. As a result we did two different turkeys, one full bird and just a breast. Potato and bread stuffing was added to the whole turkey while we cooked a sausage and cornbread to accompany the breast. Gravy was made with the individual dripped, the “normal” thickened with flour in the roaster, with the GF thickened with corn starch. There were also crescent rolls for the regulars, and my Masa Harina cornbread for me, which also formed the base for the cornbread stuffing.
Desserts were also divided up. Pies were out of the question as I have not done a lot of GF baking so do not have a pie crust down. Because of this, I made an apple crisp with currants and walnuts. It was also spiked with a heavy dose of brandy which was a luxurious addition and expanded the flavor beyond apples, sugar, and cinnamon. If you have never put walnuts in a pie or crisp, you should: they transform the texture. Those covered the major differences for our GF Thanksgiving. One minor adjustment was that any place that called for oats, we used Bob’s Red Mill Gluten Free Oats. I have not had any issue with them what so ever.
Our complete dinner list:
Potato and Bread Stuffing
Sausage and Cornbread Stuffing
Sweet and Sour Greenbeans
Roasted Brussels Sprouts
Sweet Potato and Banana casserole
Coconut Cream Pie
Apple, Walnut, and Currant Crisp
Vanilla Ice Cream
Be safe and eat well.