Gluten Free Thanksgiving Recipes
(CBS) – We’re a little less than two weeks away from Thanksgiving and it’s time to get that turkey day menu together. But what if you’re hosting someone with food allergies – or just want some healthier items on your thanksgiving table?
Rachel Gillman Rischall has some gluten free side dishes and desserts for this holiday.
Prasino – Gluten Free Vegan Stuffing
Yield: 6 portions
1 LB Gluten Free Bread medium diced (crust left on)
2 cups water or veg stock
1Tbsp Chopped Fresh Sage
1/2 Tbsp salt
1/2 tsp black pepper
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced celery
1.) Place water, sage, salt, pepper in a pot and bring to boil and set aside
2.) Place gluten free bread in a medium bowl and add the onion, celery, and carrot
3.) Pour the sage infused water over the gluten free bread and toss gently as to not damage the bread to much during mixing.
4.) Line a baking dish with EVOO and put the mixture in the dish.
5.) Bake at 350 for about twenty minutes or until the stuffing is slightly golden brown on top.
6.) Remove from oven and cover with aluminum foil and let rest for ten minutes before serving.
Summer House – Potato-Polenta Mash
(Modified for home)
.5 cups instant polenta
1.5 cup water
1 lbs potatoes
1 cups heavy cream
4 oz Butter
.5 lb grated cheddar
Cover the potatoes in water and simmer until very tender
Strain the potatoes and run through the food mill
Add the cream and butter to the potato in small increments to emulsify
Bring the water to a boil and add the polenta, cook thoroughly in a medium pot
Combine the polenta, mash, and cheddar
Do not boil, just enough heat to warm
Earth & Ocean – Crispy Brussels Sprout Salad
Prep 90 min
Chili Lime Vinaigrette
2 tbl minced whole garlic
1/4 cup Sugar
1/4 cup distilled white vinegar
1 tbs sambal olek chili sauce
½ cup sweet chili sauce-caravelle mae ploy
1 cup fresh lime juice
• Place all ingredients in blender. Blend well.
• store in airtight container in refrigerator
Sweet Chili Vinaigrette
1 tbs thin slice peeled garlic
1 cup water
1 cup sugar
1 tsp kosher salt
2 tbs fish sauce
1 tbs Sambal oleck
1 oz distilled white vinegar
• Combine all ingredients in a sauce pan
• Simmer under low heat for 20 minutes
• Remove from heat and cool uncovered in refrigerator
• Transfer to airtight containers
8 cup shredded brussel sprouts
4 oz julienne carrot
4 oz fried shallots
4 oz sliced scallion
1 oz sliced finger hot chilli
1 oz sliced jalapenos
4 oz julienne red onion
4 oz julienne red cabbage
4 oz see recipe Chili-Lime Vin.
4 oz sweet chili sauce
2 oz sliced thin chives
•Lightly fry brussel sprouts in oil 350 degrees until slightly brown
•remove brussel from fryer onto paper towels
•combine remaining ingredients and then brussel sprout in a bowl
•transfer into large bowl and bring to table
•In a small bowl combine sweet chili vinaigrette and chili lime vinaigrette together at the last minute
•garnish sauce with chives
•Pour sauce over mound of salad tableside and mix well
•salad should be warm
Recipe by Susan McMillan
Yield: 1 loaf
2 cups white rice flour
1 cup tapioca
1/2 cup millet flour
2 1/2 t salt
2 t guar or xanthan gum, or a combination of the two
1 t pumpkin pie spice (more if you love that flavor, but be aware that cinnamon diminishes the action of yeast, so the rise will be lower and the texture a bit more like cake than bread)
3 1/2 t instant rise yeast (we use SAF)
1/4 cup sugar (more if you like your challah very sweet)
2 T brown sugar
1 T honey
1 cup + 1 T soda water
1/4 cup canned pumpkin
2 T vegetable oil (we use canola) plus more for brushing
1 T unsweetened applesauce
1 egg, separated
1 egg white
1 cup raisins or more to taste (optional)
1. Whisk together the flours, salt, gum, and pumpkin pie spice in a medium size bowl.
2. In a separate bowl, stir together the sugars, honey, and yeast, and let the yeast proof until bubbly.
3. In the bowl of a mixer, beat the 2 egg whites until fluffy.
4. Turn the whipped eggs out into another bowl, and put flour mixture into the mixer bowl.
5. Keeping aside the egg whites, add the rest of the wet ingredients into the mixer bowl (using the flat paddle attachment) and turn the mixer on low, scraping down the sides of the bowl from time to time, until everything is well incorporated and then beat on high for 2-3 minutes.
6. Gently fold in the egg whites and stir until mixture is uniform. Stir in raisins if desired.
7. Pour into a well-greased 9″ springform pan**, letting the batter ride almost to the top of the pan.
8. Brush or spray the top lightly with vegetable oil.
9. Let rise in a warm place until the batter reaches the top or within 1/4″ of the top of the pan. The rising may take an hour or more depending on the conditions in your kitchen.
10. Bake in a 350°F oven for 15-20 minutes.
11. Pull from the oven, gently turn upside down on a cookie sheet, remove the challah pan, and brush the top with an egg wash (recipe below).
12. Bake 8 minutes or so longer until the top is a shiny, dark golden brown and the top feels firm and springy when gently pressed with a finger.
13. Take out of the oven and brush with a vegetable spread (we use butter flavor Spectrum, an organic palm oil spread). Put back in the oven for a minute or two after brushing if the sides don’t feel firm like the top.
Beat together 1 whole egg, 1 T water, and a pinch of sugar until uniform in color and texture.
**If you don’t have a springform pan, you can use a 9″ cake pan with sides raised with parchment paper or aluminum foil. Cut 3-4″ strips of parchment or foil. Oil the pan sides well. Press the strips against the oiled inside walls of the pan—the oil will hold the strips in place—and then spray the inside of the extended pan well.
FLOURLESS CHOCOLATE CAKE
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
PER SERVING:Serving size: 1 slice, 440 calories (300 from fat), 34g total fat, 19g saturated fat, 155mg cholesterol, 40mg sodium, 40g carbohydrate (4g dietary fiber, 32g sugar), 7g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.