Thanksgiving Recipes – Dairy, Wheat, and Gluten Free

By staff

With Thanksgiving a week away, we’re probably all thinking about food. It’s the biggest eating holiday in the United States and here we are getting ready for it. There are our traditional foods like pumpkin pie and stuffing/dressing, but for those with food allergies, even tradition can be a challenge. Here are two recipes, a general one for pie crust and a stuffing/dressing recipe that is dairy, wheat, and gluten free. Remember, adapt if you need to and look for more holidays recipes to come.

Allergen Free Pie Crust Recipe from Foodallergykitchen.com

This basic recipe is very adaptable to your needs.

1 1/2 cup flour (barley OR wheat OR a Non-Wheat flour)
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons fat (butter OR margarine OR equivalent)
3 or 4 tablespoons water

Sift all the dry ingredients together. This is important to give some lift to the flour. Cut fat in using two forks or a pastry blender until the mixture resembles clumps about the size of small peas. Add cold water, a little at a time, distributing the water evenly throughout the whole of the mixture. When the mixture sticks together, but is not doughy, roll out onto a table or pie mat dusted with flour. Roll until the dough is of sufficient size to fit into a 9 inch pie pan. Line the pie pan with dough. Bake at 425 F for 10 – 15 minutes. Fill with a cream filling. Makes one 9 in pie crust. This can be frozen and used like a commercial pie crust if desired.

Variation: This crust can be made gluten free by using a gluten free flour like millet, rice or quinoa, or a blend of those flours. Nut flours will also work, but are expensive. Bean flours would taste excellent if the crust was to be used for a meat or vegetable pie rather than a dessert.

Gluten-Free, Wheat-Free, and Dairy-Free Cornbread Stuffing / Dressing Recipe from Suretalent-books.com

Corn Bread Ingredients:
* 1 Egg
* ¼ Cup Sugar
* 1/3 Cup Vegetable Oil
* 2 Teaspoons Baking Powder
* ¾ Cup Cornmeal
* ¼ Cup Glutinous Rice Flour
* ½ Cup Sorghum Flour
* ¼ Cup Flaxseed Meal
* ½ Cup Water

Additional Stuffing Ingredients:
* 2 Tablespoons Olive Oil
* 2.5 Cups Diced Onion
* 1 Cup Chopped Celery (approximately 2 stalks)
* 1 Tablespoon Minced Garlic
* ½ Cup Dried Cranberries
* 1 Teaspoon Sage
* 1 Teaspoon Garlic Powder
* 2 Tablespoons Fresh Parsley, Chopped (can used dried)
* 1 Tablespoon Chives
* ¼ Teaspoon Crushed Red Pepper (optional)
* ½ Teaspoon Pepper
* ½ Teaspoon Salt
* 2 Eggs
* 1½ Cups Vegetable Broth*

NOTE:
*Vegetable Broth used in recipe: Pacific Natural Foods
Organic Vegetable Broth (Gluten Free)

Directions:
Start by creating the cornbread: In mixer, mix egg, sugar and vegetable oil on medium-high speed for 2 minutes. Add remaining cornbread ingredients and mix until combined. Pour corn bread into greased Pyrex 11 x 7 x 1.5 inch baking dish and cook in 425° oven for 15 minutes.

While corn bread is cooling, start preparing the additional stuffing ingredients. Place olive oil in large skillet that can be placed in the oven (if not using an oven proof skillet, the stuffing will need to be transferred to an oven safe casserole dish that has been sprayed with cooking spray), cut up the onion and celery and place in the skillet (such as a cast iron skillet), cook on medium heat, stirring occasionally, until slightly tender. Add minced garlic, cranberries, herbs and salt and pepper, cook for 2 additional minutes. Turn off heat.

Crumble the baked corn bread into the stuffing ingredients and mix gently.

In a bowl, combine vegetable broth and eggs, whish together. Pour over corn bread/stuffing ingredients and gently mix until combined. Place all the mixed stuffing and additional ingredients into an oven-safe cast-iron frypan/skillet, and bake at 375° for 45 minutes (again, if not using an oven safe skillet, place corn bread into an oven safe casserole dish that has been sprayed with cooking spray).

- Heather Legg

1 Comment »

I tried the pie crust and felt that it was dry, crumbly, and bland. I used only brown rice flour as I needed it to be gluten free. I also used Earth Balance fats which worked well. Next time I would use a variety of flours like tapioca and potato. I made a standard apple filling. You can see photos and more info. on it at: http://sw88tpea.blogspot.com/2010/11/thanksgiving-day-cooking.html

November 27th, 2010 | 3:03 pm
Leave a Reply

Comment