thanksgiving....gluten free?

[Bubblingbrooks]

Where the heck do you find all these kinds of flour??? Seriously....I got nothin here....I did find some almond flour, for $12 a bag....I don't think so. It looked like about 2-3 cups of flour. Are you kidding me? I can't find brown rice flour, all I have is whole wheat, white, all purpose, biscuit flour, cake flour, and self rising. It's getting hard to even find whole wheat flour here sometimes....so where the heck do I find all these specialty flours???

Can you tell I miss bread?

We grind our own
The other options are, locating a bulk food co-op.
As time goes on, and more and more people cannot tolerate wheat and its counter parts, due to the huge push for high grain diets, grocery stores will start carrying more variety.

 

[lorihadams]

ooooooo....look what I found!

http://allrecipes.com/Recipe/Garbanzo-Bean-Chocolate-Cake-Gluten-Free/Detail.aspx

 

[Bubblingbrooks]

Oh goodness!!!!!!!! I should have mentioned this. DO NOT JUST GRIND AND USE BEANS FOR FLOUR! THey must be soaked, cooked, dried and then ground. Best to by them already done.

 

[Bubblingbrooks]

ooooooo....look what I found!

http://allrecipes.com/Recipe/Garbanzo-Bean-Chocolate-Cake-Gluten-Free/Detail.aspx

Here is mine. Best cake we and all our friends have ever eaten.

Black Bean Chocolate cake.

24 hours prior to making this cake, soak 2 cups of black beans in water, with a little bit of raw whey added.
Cook and cool the beans in fresh water, prior to making the cake.
(Beans may be cooled quickly by rinsing with cold water)
This method assure that your beans will not cause gastric issue of any kind.
If you do not have dry beans available to you, you can use one can of rinsed black beans,
However, I cannot vouch for their not causing gastric distress.
On to the recipe!
In your blender, combine the following.
1 1/2 cups of cooked and cooled beans
3 farm fresh eggs
1 tsp of vanilla
1/2 tsp of sea salt
6 Tbls of cocoa powder
1 tsp of baking powder
1/2 tsp of baking soda.

Blend until smooth.
Add the following ingredients.
3/4 cup of honey
7 tbsp of warmed butter
2 eggs.

Blend again till smooth.

Pour into a buttered pan that has also been "floured" with a bit of cocoa.
Bake until center just springs back when pressed.

Allow to fully cool, and ideally, let sit for a few hours prior to serving.
Serve with a dollop of fresh raw cream and a few sliced strawberries.

 

[sufficientforme]

Usually even small towns, such as mine have an Asian food market their rice flours, potato starches etc are WAY cheaper than ordering the specialty flours. I pay .69 a pound for tapioca starch for an example.
I did not post recipe suggestions because my menu stays the same just modified for our special dietary restrictions. Turkey, potatoes with vegan butter and gf chicken broth, gravy is made with cornstarch instead of flour and for the pumpkin pie crust gf ginger cookies crushed up and made into the crust. Homemade rolls are made from a GF bread recipe and so is the stuffing.

 

[Denim Deb]

I've bought rice flour at a store near hear b4. But, I think someone on here posted that if you have brown rice and a food mill, you can make your own.

 

[Farmfresh]

I use Bob's Red Mill Homemade Wonderful Gluten Free bread mix and make some bread. THEN I cut it up and make my own wonderful little bread crumbs to use in my Gluten Free stuffing! Home grown turkey as well of course.

I usually skip the rolls, but you could make another loaf or two of the bread to eat with dinner.

All gravy is thickened with cornstarch. Gluten Free!

Lots of veggies with REAL butter. Gluten Free!

Macaroni and cheese with GF noodles. Sweet potatoes, mashed potatoes, homemade cranberry sauce.

Gluten free cheese cake with almond crust and crustless pumpkin pie!

I think I will have enough starches! I am quite certain that I will eat way too much.

 

[LetsBeSelfSufficient]

There's a lot you can do with corn meal and masa. Masa is pretty easy to find; I've been able to score some in the ethnic foods section of a lot of grocery stores. I just came up with a pretty delicious recipe for GF buckwheat biscuits. It doesn't rise as well as glutenous biscuits, but it's still flaky and "biscuity" (as my husband describes them):

1 cup masa
1 cup buckwheat flour
1/4 tsp. baking soda
3/4 tsp. salt
4 tb. butter or butter substitute (I use Earth Balance since I can't eat dairy either!)
3/4 cup milk or soymilk
1/2 cup plain yogurt or soy yogurt
1 tb. baking powder

Mix the dry ingredients, then cut the butter into it. Make a well in the center and add the milk and yogurt. Mix it all up, but make sure those chunks of butter don't get mixed in too much. You want the butter to stay chunky, that way it melts while baking and creates a delicious, buttery air pocket. This is what makes it flaky.

Bake at 450 for 15 minutes.

Nom nom nom. I want one now!

 

[Farmfresh]

Okay peoples....what do I do for a gluten free thanksgiving? I am going to do turkey with lots of veggies like corn on the cob, steamed green beans, brussel sprouts, and mashed sweet potatoes. What do I do for stuff like dressing/stuffing, desserts, etc. I need recipes!!!

Thank you ahead of time....

Corn bread sausage stuffing! Pumpkin pie with a nut crust!
ETA: Buckwheat blini!

You have to be certain to use a Gluten Free cornbread mix or recipe. Regular cornbread contains wheat flour which contains gluten.

 

[Javamama]

You could do a broccoli rice casserole. That's one of my favorites. In fact, i think I might do that tonight.
I like baked beans too.