I remember being so discouraged my first holiday after finding out I had Celiac Disease. I pictured myself missing out on all the traditional holiday foods and only being able to eat the vegetables. However, with a little research and our Grandpa’s Kitchen mixes, I found out I don’t have to miss out on any of the feast.
The most important part of any holiday feast is the turkey, but how do you know if the frozen turkey with the seasonings and gravy is gluten-free? On the Butterball website it states, “Need to prepare a gluten-free holiday dinner? Butterball can help! Our Butterball fresh and frozen raw unstuffed turkeys are always gluten-free, and our gravy pack included with our Butterball Whole and Boneless Breast items is also gluten-free. ” (http://www.butterball.com/how-tos/gluten-free-holiday-dinner).
What is next? Stuffing! What about the stuffing? Can you have a turkey not stuffed to the ribs with seasoned bread cubes? Of course not! Now you can make delicious stuffing that everyone will eat with this Grandpa’s Kitchen recipe.
- 8 slices gluten-free bread
- 1 ½ cups water* (less liquid if using to stuff a turkey)
- 3 Tbsp gluten-free chicken bouillon*
- ½ a minced onion
- 1 stalk diced celery
- 5 Tbsp butter/margarine
- 2 tsp sage
- 1 ½ tsp thyme
- 1 tsp pepper
- 2 chopped cloves garlic
- *can substitute bouillon and water for 1 ½ cups gluten-free chicken broth
- Bake a loaf of Grandpa’s Kitchen bread. Cut and cube eight slices. Lay out on a baking sheet to dry for a day or toast bread in a 300° oven for 15 minutes, stirring twice. Remove from oven and let cool.
- Heat water and bouillon in a sauce pan on the stove or in the microwave. In a large frying pan, melt butter and sauté vegetables until soft, about 4 minutes. Remove from heat and stir in spices. Place bread cubes into a large bowl and add vegetable mixture. Mix well. Pour in broth mixture one ladle at a time and stir in between, just until moistened. Be careful not to get the bread too moist as it will make the bread soggy.
- For a casserole, place the stuffing in a greased casserole dish and cover with foil. Bake for 30 minutes. Take foil off and bake for another 10-15 minutes or until lightly browned.
- For stuffing a turkey, use less liquid as it will get moisture from the turkey. Make sure you follow the turkey baking directions for a stuffed turkey.
I don’t know if your family has Green Bean Casserole as a holiday tradition, but my husband’s family does. After making it just for him to eat for several years, I was excited to find and try this recipe on the Gluten-Free Living website: http://www.glutenfreeliving.com/recipes/sides/homemade-gluten-free-green-bean-casserole. Even my gluten-ful husband loves it and I can enjoy it with him.
Making traditional mash potatoes is easily gluten-free if made with fresh potatoes. Read the labels of any boxed mashed potatoes if you do not want, or have time, to put in the effort, but fresh is the best! Also, if you are using the Butterball turkey then you know your gravy will be gluten-free, but again, if you are using a package or canned gravy, please read the ingredients carefully. It is amazing what food products wheat is put into as a thickener or filler.
Whether you like sweet potatoes or yams, there are many dishes which can be made gluten-free. My mom cooks the sweet potatoes with brown sugar and marshmallows, and my mother-in-law goes for a little tartness and adds apples to her sweet potatoes. I have not found any canned yams or sweet potatoes which are not gluten-free, but I always read the ingredients to be sure.
Frozen vegetables are usually safe, unless it is potatoes. Some frozen potatoes have been dusted with wheat flour before being packaged, so read the ingredients. Canned vegetables, without sauces, are almost always safe. Fresh vegetables are always safe. I saw a bag of fresh potatoes which were marked “Gluten-free”, now that is just silly.
We have the turkey, stuffing, potatoes, gravy and vegetables, holiday dinner without the rolls to soak up all the delicious gravy, but I went for years without having a roll, until we found this recipe.
- 1 ½ cup + 1 Tbsp Grandpa’s Kitchen Gluten-free Baking Flour Blend
- 1 pkg or 1 Tbsp. yeast
- ½ tsp salt
- 1 ½ tsp baking powder
- 1 tsp sugar
- 1 cup warm water
- 2 eggs
- 3 T margarine/butter (melted)
- ½ tsp vinegar
- In small bowl combine warm water, 1 tsp sugar and yeast. Set aside until yeast is dissolved and really bubbly. In medium mixing bowl combine flour blend, baking powder, and salt. Mix with fork until blended.
- In large mixing bowl beat eggs, vinegar and cooled, melted margarine. Mix in the yeast mixture. Add flour mixture a little at a time and mix well until smooth. Drop rounds of dough on a large, greased cookie sheet or in greased muffin tins. Let double in size, about 20 minutes. Bake at 350° for 20 minutes or until lightly brown.
HERB ROLLS: Add 1 cup grated cheese and 2 tsp of favorite herbs and/or spices. Or sprinkle the bottom of the muffin tin with dried parsley and parmesan cheese. After filling, sprinkle both on the top of the dough as well.
ORANGE ROLLS: Add orange zest and a little concentrated orange juice to mixture before baking. Top with an orange glaze.
A holiday feast is not complete until the pies are brought out, cut and devoured. Whether it is pumpkin pie, pecan pie, double crusted apple pie, or your favorite pie, it is just not the same without a delicious, flaky crust. My grandmother’s pie crust is so easy to make, and you can’t make a mistake. If it breaks, push it back together. If it does not lay nice the first time, smoosh it up and roll it out again. Don’t forget to put the leftover pieces in the oven after sprinkling them with some cinnamon and sugar for a fun crispy treat.
NO FAIL PIE CRUST
- 2 ¼ cup Grandpa’s Kitchen Gluten-free Baking Flour Blend
- 1 cup margarine or shortening
- ¾ tsp salt
- 1 cold egg
- ¾ tsp sugar
- 1 Tbsp. vinegar
- 4 Tbsp ice water
- CAUTION: over-working the pie dough will cause it to become tough and less flaky.
- Preheat oven to 400°. In large mixing bowl combine flour blend, salt and sugar. With pastry cutter, cut in margarine or shortening until pieces are pea size. In separate bowl, beat egg using a fork, add vinegar and ice water. Stir into flour mixture and knead with your hand to form a ball of dough. It is better to be a little too moist than too dry. Add a little more cold water if it is too dry. Cover and refrigerate for 1 hour. Cold dough is easier to roll out.
- For Single Crust: (2 pies) Divide dough in half. With a rolling pin, roll out each half, separately, on a piece of wax paper or parchment paper dusted with flour or sprayed with cooking spray. Roll the dough out until it is larger than the pie pan. Lay the pie pan on the dough. Using the wax paper, invert the dough and pan. Carefully peel the wax paper off. The wax paper should peel off easily. Shaking the wax paper carefully helps.
- If the dough splits just press it back together. Shape to fit the pan, trim and flute the edge or press a fork onto the edge to make it look nice. Using a fork, poke holes in bottom of the crust and around the sides so crust does not bubble. Brush vegetable oil onto the fluted edge to keep it from cracking. Bake for 10 – 15 minutes or until slightly browned. Cool before filling.
- For Double Crust: (1 pie) Roll out and prepare bottom crust as instructed above. Pour filling into crust. Roll out top crust and place over filling. Trim edges leaving ½ inch; fold under bottom crust to seal. Flute then oil edge. Make a few slits on the top crust before baking. Bake as directed for filling being used. Sprinkle top with sugar to make it shiny.
Whether it is a Thanksgiving Feast or a Christmas Dinner, you can make it gluten-free. So don’t resign yourself to missing out on your favorite dishes find ways to make them gluten free and enjoy your holiday with everyone else!