if you are gluten free, you already know the drill. thanksgiving is a holiday all about the food! the stuffing, made from awesome old crusty challah bread. apple and pecan pie with the flaky buttery floury crust and of course the turkey with the flour thickened gravy.
as the mother of the gluten free boy i have learned to be creative around all holidays. thanksgiving is easy for the gluten free boy because he would never eat stuffing, gravy or even pecan pie--even if i made them gluten free.
even though he probably won't try these items, every year i still manage to turn out some awesome classic thanksgiving gluten free dishes...in the hope that this will be the year that he steps out of his crunchy chicken comfort zone and ventures into turkey and stuffing!
gluten free stuffing
this can be made early in the day or even the day before and reheated just before serving.
1 loaf gluten free white bread--i like Udi's bread the BEST!
2 cups gf croutons (again either homemade or whole foods brand is ok)
1 stick unsalted butter
1 large sweet onion
3 stalks celery
1 green pepper
salt/ white pepper,poultry seasoning to taste
1/4 to 1/2 cup fresh squeezed orange juice
2 eggs-lightly beaten
set oven to 350.
cut bread into 1"cubes and toast until light brown-- this should take around 12-15 minutes.watch the bread to make sure it doesn't burn.
- in food processor finely chop onion, green pepper and celery.
- in a large fry pan melt the butter--add the onion, celery and green pepper mixture to the melted butter. sauté until vegetables are soft (do not brown) season to taste with poultry seasoning, salt and white pepper.
- after the bread has cooled toss it with the croutons in a large mixing bowl. add the sautéed vegetables and with your hands toss the mixture together. add two eggs and the orange juice. toss through well. taste for seasoning.
- transfer the stuffing to a large baking sheet, cover with foil and bake for 45-50 minutes at 350.
- sometimes i but whole roasted chicken from whole foods. before re-heating it, i pour all the juice from the box over the stuffing, place the chicken on top of the semi cooked stuffing and place in the oven for 20 minutes... no point in roasting a chicken if whole foods can do it for me!
gluten free apple pie
whats a normal mother to do when her child asks late one night, " i have never tasted apple pie. do you know how to make apple pie?" since i am not normal, my response was, " yes i know how to make apple pie...and i will make you one now. give me two hours."
any guess what i did next? martha's baking handbook. i was a little weary because i knew that pie crust is basically all flour, a little butter and and egg or two. not a good ratio of flour to other ingredients. i figured that the amazing filling that i already had the recipe for might over power the probably grainy pie crust i was about to invest the next two hours to develop.
the recipe below calls for a crumble top. in the photo, i decided to make a fancy lattice top. to do this, simply reserve some pie crust , roll out to 1/4" thick and cut into strips with a pastry cutter. lay the strips across top of the pie. i put the crumble topping in-between the lattice pieces!
not grainy classic pie crust
1 1/2 cups gf flour
2 teaspoons heavy cream
6 tablespoons unsalted cold butter, cut into cubes
1/2 cup powdered sugar
2 large egg yolks
in the bowl of an electric mixer combine powdered sugar and butter. mix until well combined.
add the egg yolks one at a time until well mixed thru.
add half the flour, scraping down the bowl to incorporate all. add remaining flour and heavy cream. beat until well mixed.
cover the dough with plastic wrap and refrigerate for at least two hours or over night.
when the dough is well chilled, sprinkle the top and bottom with a little gf flour than roll the dough out into a 9" circle in between 2 pieces of parchment paper until 1/4 " thick. do not handle dough alot, just roll it once. place it into a 9" pie baking dish. pinch the sides to make a fancy "professional" looking pie crust. bake the shell for 25 minutes in a 350 degree oven until it turns light golden brown.
set aside the crust to cool while making the apple filling.
apple pie filling
preheat oven to 420--
4 cups granny smith apples
1/4 cup white sugar
1/4 cup brown sugar
1/8 teaspoon salt
1 table spoon corn starch
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup whipping cream
crumble for top:
2 tablespoons gf flour
2 tablespoons butter
5 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
blend above until crumbly--add 1/2 teaspoon cinnamon and 1/2 cup chopped walnuts (if desired)
-peel apples, cut in half--then cut length wise in 1/8" thick slices.
-mix all ingredients above--toss and coat the apples thru.
-pour apple mixture into pre-baked crust.
-place crumble mixture on top.
bake pie at 420 for 15 minutes then reduce to 300 and bake for another 60 minutes. may need to cover top of pie loosely with tinfoil if crust becomes too brown.
-serve warm with vanilla or coffee ice cream! this pie stays in the refrigerator for up to 5
Gluten free pecan roll coffee cake
i can't believe that i made something that looked and tasted so good! of course the gluten free boy wouldn't taste this, but the rest of us has a great time devouring this amazing breakfast/dessert.