Gluten-Free Thanksgiving Tips & Tricks

We have lots to be thankful for this year. Thanksgiving Day will mark 2 months of being married. It will also be the first Thanksgiving where I am gluten-free. I have been doing my homework over the past few weeks and learning what foods I will need to substitute at the Thanksgiving dinner table. We are doing dinner with my family this year. Here are some gluten-free Thanksgiving tips and a snippet of what we have planned:

Roasted Brussel Sprouts and Cranberry Salad – This may not sound appealing, but if you cook brussel sprouts the right way, they are delicious! I am going to roasted them in the oven after putting a little olive oil and sea salt on them. They will come out of the oven, cool off, and go on top of kale lettuce. I will then add dried cranberries and pecans. Yum!

Gluten-Free Stuffing: I will be buying the mix at Whole Foods tomorrow and making my own stuffing so I can still feel like I’m partaking in the goodness of stuffing.

Gluten-Free Pumpkin Pie: Oh pumpkin pie, how I miss you! I will be making my own pumpkin pie at home with a gluten-free pie crust. I will be using the same recipe as any normal pumpkin pie recipe, but I will be substituting gluten free flour in for real flour.

So that’s my plan. Many of you have asked me what type of gluten-free flour I use. There are several different kinds that I like but here are my favorites:

Bob’s Red Miil:

This is one of the most well known gluten-free flour brands in my opinion. They sell it at Whole Foods and I think I’ve seen it at Ralph’s, too. This is a staple item in every gluten-free pantry, in my opinion.

King Arthur Gluten Free Multi-Purpose Flour

I learned about this flour from someone who swears by it. I had a gluten-free waffle made from it and it was pretty tasty. They sell this flour at Whole Foods, too. I do think it’s a bit more pricey than Bob’s Red Mill.

Cup 4 Cup Gluten Free Flour

I learned about this flour (known as C4C for short) from a catering company up in Santa Barbara. They said it’s the closest thing to flour while still being gluten-free. They said they could make any recipe that called for flour and use C4C gluten-free flour and you wouldn’t be able to tell a difference. It’s something I really want to try someday. It’s also obviously very high end because it costs almost $40 a pound. Yes, you read that right. What in the #%#&%?

So there you have it. I hope these tips and tricks help you in planning your gluten-free Thanksgiving meal. I will be posting pictures as I cook tomorrow so you can all see how it turns out. Fingers crossed for the pumpkin pie!