Family Food Garden may collect a share of sales or other compensation from the links on this page.
Keeping The Staples Clean
Between the turkey, the cranberry sauce and the yams, there isn’t a whole lot of gluten at the base of your Thanksgiving. It’s when we start adding our decadent rubs, stuffings and sauces that things get gluten-y.
So here’s the deal, you’re going to keep your base clean and we’re going to share with you the sides that will keep gluten out of your Thanksgiving kitchen.
With just a few little swaps and substitutes we’ve got you covered!
The Side Situation
- 5 tablespoons turkey fat, unsalted butter, or olive oil
- 5 tablespoons sweet rice flour
- 1 quart homemade or store-bought low-sodium chicken or turkey stock, divided
- 1/2 cup skimmed roasting pan juices (optional, see Recipe Notes)
- Kosher salt
- Freshly ground black pepper
- Optional seasonings: 1 teaspoon tamari or minced fresh herbs such as thyme, rosemary, or sage
You will need:
- Measuring cups and spoons
- Small saucepan
- Heat your fat over medium-low heat in a small saucepan until simmering. Slowly add the flour (sprinkle, even.).
At first, the mixture of fat and flour will be quite thick, hence the sprinkling. After 30 seconds it should settle into a bubbling paste. To keep it from burning whisk constantly.
- Whisk for 2-4 minutes, until golden brown.
- While whisking, add one cup of stock. Whisk until smooth
- Continue to add your remaining three cups of stock
- After five minutes it should be thick and bubbling
- Add seasoning to your taste
Pumpkin pie filling is usually gluten-free, so today we’re going to focus on the gluten issue: the crust.
- 3/4 cup arrowroot starch
- 2/3 cup white rice flour
- 2/3 cup brown rice flour
- 1 tablespoon white sugar (optional)
- 14 tablespoons cold butter, cut into chunks
- 2 large cold eggs
- 1 tablespoon white vinegar
- 1 tablespoon cold water, or more as needed (optional)
- Place your arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor, then pulse until blended.
- Add the butter to flour mixture and pulse until it’s the consistency of porridge.
- Transfer flour-butter mixture to a bowl and add eggs and vinegar.
- Knead the mixture until blended.
- Mix water, 1 tablespoon at a time, into dough until the dough holds together.
- Split the dough into 2 balls
- Wrap it in saran wrap
- Refrigerate until chilled, usually, this takes about 1 hour.
- Place some saran wrap over the work surface and sprinkle some arrowroot starch.
- Roll out your dough, it should be large enough for a 9-inch pan.
If you want to go for something a little less traditional, try making some mini pumpkin flan and cut out the crust altogether.
- ⅔ cup of sugar
- ½ cup whole milk
- 2 eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ½ teaspoon grated nutmeg
- 1 teaspoon ground cinnamon
- ¾ cup pumpkin
Utensil: 4, 8-ounce Ramekins
- Place your ramekins inside a 9×13 inch baking pan, and lightly spray them with cooking spray
- Heat ⅓ cup sugar over medium heat, stirring constantly for 7 minutes. The sugar should melt and become a caramel color.
- Quickly transfer two teaspoons of the caramel to each ramekin. Do this as quickly as possible as it will harden!
- Preheat oven to 350 degrees.
- Combine milk and evaporated milk over medium heat until warm. Reduce the heat so that the milk can sit on the stove and remain warm.
- Bring 4 cups of water to boil in the meantime.
- Whisk together eggs, egg yolks and what’s left of the sugar, vanilla, nutmeg, and cinnamon.
- Fold pumpkin into the egg mixture, and then fold that into the milk.
- Pour the filling evenly into the ramekins, and place a baking sheet in the oven.
- Pour hot water into the baking pan until it reaches halfway up the side of the ramekins.
- Bake like this for 35-40 minutes.
Put a place on top, flip and let your flan fall out covered in syrup.
Garlic Dill Dinner Rolls
- 1 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon white sugar
- 1 (.25 ounce) package rapid rise yeast
- 3 large eggs
- 1 1/2 teaspoons canola oil
- 1 teaspoon apple cider vinegar
- 2 1/2 cups gluten-free all-purpose baking flour (such as Bob’s Red Mill®)
- 2 teaspoons xanthan gum
- 1 teaspoon salt
- 2 teaspoons dried dill weed
- 1 1/2 teaspoons
- Stir warm water with sugar together in a bowl. Sprinkle yeast packet over water mixture and allow the yeast to slight foam, about 5 minutes.
- Whisk eggs, canola oil, and vinegar together in a bowl until frothy.
- Combine flour, xanthan gum, and salt together in a bowl until evenly mixed. Beat yeast mixture into flour mixture using an electric mixer until evenly combined. Beat egg mixture into flour mixture until just combined; stir in dill and garlic. Beat dough on high until dough holds together and is sticky at least 4 minutes. Cover bowl with plastic wrap and set aside to slightly rise in a warm area, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10×13-inch baking dish.
- Form dough into 12 large rolls and arrange 3/4-inch apart in the prepared baking dish.
- Bake in preheated oven rolls are lightly golden, 35 to 45 minutes.
- 4 cups vegetable stock
- 2 cups quinoa
- 1/4 cup olive oil
- 1 butternut squash – peeled, seeded, and diced
- 2 small zucchinis, cut into 1-inch cubes
- 1 bunch green onions, chopped
- 1 cup diced dried apricots
- 1 cup dried cranberries
- 1 cup chopped fresh parsley
- 1 lime, juiced, or to taste
- Bring vegetable stock to a boil in a saucepan,
- Reduce heat to low, and stir in quinoa.
- Cover the pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat.
- Heat olive oil over medium heat.
- Stir butternut squash and zucchinis in the hot oil until browned.
- Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing.
- Drizzle with lime juice to taste.
Enjoy your gluten-free Thanksgiving!