Do you ever end Thanksgiving day feeling just plain awful? Stomach hurts, bloated, sleepiness (more so than the normal turkey love fest causes), diarrhea, headache? Any of these could indicate Celiac or a Gluten Intolerance. There has been so much research that says our bodies just don’t digest glutens fully, so lots of us feel better off gluten regardless of the presence of the disorder.
Cooking for Thanksgiving GF isn’t so hard… eating what others cook can be a nightmare. Here is a round-up of my favorite recipes. Maybe they will help you plan!
Also, some standard (in our house) substitutions. We are gluten free and dairy free, so things get a little crazy.
When a recipe calls for:
Cream or condensed milk- substitute full fat coconut milk, Mocha Mix (so not natural, but works!) or MimicCreme
Shortening- Crisco is GF, but ew. We go with Earth Balance Shortening.
Milk- sub light coconut milk, rice milk, soy, or nut milks.
Eggs- EnerG Egg Replace, Flax gel, applesauce, Tofu (esp. great in pumpkin pie)
Bread Crumbs- From GF Bread, Lay’s Potato Chips, GF Crackers
Gravy- make as normal, sub. Corn, tapioca, or potato starch for thickner.
Cornbread- Read corn meal labels to ensure GF. Bob’s Red Mill makes a GF Corn Bread Mix that is yummy.
Mashed potatoes- whip up with Tofutti Better Than Cream Cheese, Earth Balance Margarine and soy milk.
Here are our favorite recipes:
Be Well. Eat Well.