One of the fastest rising dietary issues today is gluten allergies and gluten sensitivities.
Gluten is the protein found in certain types of grains like wheat, barley and rye and it is the special ingredient that gives bread its elasticity, leavening and its chewy texture. It is also the ingredient that causes severe illness in those with Celiac disease and can be the trigger for a long list of ailments in those who are sensitive. If you are cooking for someone who is Celiac then you must use the utmost care to make sure that nothing comes in contact with gluten products because, cross contamination with even a minute amount of gluten, can make a celiac very ill.
My suggestion to those who do not have to worry about gluten but would like to cook for a guest who has gluten issues is to purchase gluten free products from the grocery store. You will be surprised at how much gluten free options are on the market today and just how tasty gluten free can be. Save on Foods and Nesters both have an excellent selection of everything from breads to desserts. There are also many great websites available that offer recipes, products and general information on Celiac and gluten sensitivities. Just make sure to keep the GF products separate from gluten products and always prepare on a well cleaned surface.
So how do we handle a gluten free turkey dinner? The following dishes are your main concern but do not fret because done right, even the gluten eaters will be none the wiser.
First and foremost the stuffing is the Pièce de résistance and with the right ingredients you can have a fantastic savoury stuffing. Purchase two kinds of gluten free bread from the frozen section. Glutino is a popular brand that makes a dark grainy loaf and a lighter loaf. I have also used raisin bread for a fantastic outcome. The loaves are a bit smaller so you may need two of each if you have a lot of people to feed. The other option is to stuff the bird with the gluten free stuffing and do a side dish of regular stuffing to please everyone. Just keep it all separate! You should keep the gluten free bread frozen until you use it and toast it by laying slices on a baking sheet in a warm oven. When the bread is toasted rub whole garlic clove on the dry slices and then cut into cubes. Gluten free gravy is as easy as adding two tablespoons of corn starch or tapioca starch to your recipe and omit any wheat flour. I like to blend roasted garlic with fresh rosemary and thyme into the gravy which makes it beyond delicious. Avoid pre-packaged gravies because they will not be gluten free. For pumpkin pie Google "gluten free girl" and check out her amazing pie recipe. Happy Thanksgiving!
Unforgettable gluten free stuffing
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper
Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)
Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.
Serves six to eight people, depending on their appetite for stuffing.
