[jccgf]

Let's get our Thanksgiving menus and recipes rolling. I'll have to be back with mine, but don't let me slow down anyone else ready to go.

My menu is usually:

Turkey
GF stuffing
mashed potatos
GF gravy
buns
sweet potato casserole
fruit salad
green bean casserole
corn
relishes
pumpkin coconut pie


I'll be back with some other recipes later.



Green Bean Casserole

Progresso Cream of Mushroom Soup

1 Tbls cornstarch blended in small amount of water and added to soup

Add french-cut style green beans (2-3 cans)

Mix together and pour into casserole. Top with Frito-Lay Funyons. Bake at 350 for 30 minutes ~

The Progresso soup and Funyons are gluten free, but not free of everything (like soy)...but for once a year... this approximates an old classic and my family loves it. I recently saw some Fried Onions in the Indian section of the store, were just onions and oil... no wheat. I am thinking of giving them a try, although it costs $7.00 and is more than I need.. but I might do it anyway. Or...maybe I will fry my own onions~ that has to be simple enough!
http://store.indianfoodsco.com/grocery/ProdDesc.cfm?itemid=AJSP002&Description=Fried%20on ions&countryid=&countryname=&countryorderid=that


Best Buns Ever (aka Bread Winner) contains milk, yeast and eggs

Preheat oven to 200 degrees and turn OFF for raising your bread.

Mix dry ingredients in a large bowl (wide base is better for mixing).
1 1/2 cups rice flour (brown and/or white)
1 cup potato starch
1 cup tapioca flour
2 Tbls sugar
1 Tbls xanthan gum
1 1/2 tsp salt
1/2 cup dry milk powder
1 pkg dry yeast
1 tsp unflavored gelatin (Knox)

Melt 2 Tbls butter/margarine into 1 1/2 cups water... warm to 130 degrees. Add 1 tsp rice or apple cider vinegar.

Gradually add water mixture to dry ingredients, and mix well.

Add 3 eggs, one at a time, and beat between each addition. Use room temperature eggs...can be warmed in hot water if you haven't set eggs out.

Beat three minutes.

Put into two regular loaf pans (5x9), one extra long pan, 12 hamburger buns, or 24 dinner rolls using cupcake tins. The cupcake buns make good little sandwich buns for younger children.

Raise in warmed (but turned off) oven for about one hour (up to fifteen minutes beyond if necessary), covered with a light cloth.

Leave pan in oven (remove cloth!) and turn oven on to 375 degrees and bake:
35 minutes for buns or muffins
50 minutes for bread
(if your bread gets too brown, you can rest foil over the top for the last fifteen minutes of bake time)

Cool on rack; remove from pan after ten minutes and continue to cool on rack.

*To make milk free, omit dry milk powder and use 1 1/2 cup gf rice or almond milk in place of water.

Hint: Dough should not be too stiff. Your beaters should not bounce. It is hard to describe texture, but it should be smooth and beaters should be able to move through it without too much difficulty. It should be somewhere between the consistency of cake batter and cookie batter. I have found there is great variability of flour densitivity between brands. If needed, add more water, 1 Tbsp at a time, or an extra egg white, to get the right consistency. Don't give up~ it may take some experimentation to get the right consistency...not too stiff, not too wet, but just right .

Pumpkin Pie

I am definitely using a mix for my pie crust because I have been unable to get consistent pie crust results on my own, and I also plan to make my "pie" this year in a 9x13 pan. I tried this out already for my daughter's birthday (her request for pumpkin pie as her cake), and it worked fine.

I have such a hard time with rolling the crust and it falling apart when I move it, that I just press it/ roll directly into the bottom of the pan. I think I used Gluten Free Pantry pie crust mix, but I can't remember!

I know I used Libby's canned pumpkin (not the mix), and followed the Famous Pumpkin Pie recipe on the back, doubled to make two pies (or a 9x13 pan, in my case).
http://www.verybestbaking.com/recipes/detail.aspx?ID=18470

Instead of the the evaporated milk (doubled would have been 24oz), I used just one can of coconut milk (14oz). It worked fine, but be prepared for a longer bake time, until it cooks through to the center. It was also quite thick/high, and I had left over crust...so I think I may get out my 10x15 glass pyrex and try it in there.