[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.

[sleepingbean]

A HUGE turkey. I find that over 20lb birds come out more moist for some reason?
Whipped sweet potatoes and coconut milk (bake sweet potatoes, add coconut milk and beat with blender....cinnamon to taste)
a large salad
mashed potatoes and gravy
gluten free stuffing (from www.glutenevolution.com it's the BEST stuffing I have ever tasted!)
and LOTS of dessert!

[jccgf]

Is it the recipe on this page? Must be!

Gluten Free Bread Stuffing
http://www.glutenevolution.com/tips.html#recipes

[sleepingbean]

yes, that is it! The bread is SO GOOD with the dried spices mixed right in before baking and then with the mushrooms, celery, butter (we use Earth Balance). Oh my gosh is it good! I make a TON of it. I love it so

[diamondheart]

You won't need dessert with this side dish! I think I'm going to try to make it with coconut milk instead of the cream this year. Everything else I substitute cream with coconut milk seems to work fine. My brother made this back when I could have dairy. To die for!!


Sweet Potato Ginger Pudding

(from Williams-Sonoma Thanksgiving and Christmas Cookbook, p. 87)

2 lb yellow-fleshed sweet potatoes, unpeeled
finely grated zest of 1 lemon
1/2 teaspoon salt
1/3 cup crystallized ginger, finely chopped
1.5 cups heavy cream
1/4 teaspoon finely grated nutmeg
4 egg whites


Place the sweet potatoes in a large saucepan with water to cover.

Bring to a boil, reduce the heat, cover and cook until tender, 30-40
minutes.

Drain and let cool.

Meanwhile, preheat the oven to 350 F. Position a rack in the middle of the
oven.

Butter a 2-qt souffle dish or baking dish

Peel the cooled sweet potatoes and place in a food processor fitted with the
metal blade. Process to a smooth puree. You should have about 2.5 cups.

Transfer the puree to a large bowl and stir in the lemon zest, salt and
crystallized ginger. Then stir in the cream and nutmeg to taste.

In a separate bowl, using an electric mixer set on medium speed, beat the
egg whites until soft folds form.

Add about one-fourth of the beaten egg whites to the potato mixture and stir
in well to lighten it.

Then, using a rubber spatula, gently fold in the remaining whites, being
careful not to deflate the mixture.

Spoon into the prepared baking dish.

Bake until risen and slightly golden on top, 40-50 mintues.

Claire

[MotherMoon]

I will be going out of town to a family reunion. We do every year. In the past, it has been easier as the girls weren't so picky. But, lately, Samantha won't even eat her favorite -- quinoa and honey! I am having a terrible time feeding them.

Then that Saturday, we are supposed to go out to eat with more relatives. I am trying to get a decision on a restaurant Now and it is not happening. I may feed the girls and myself prior to going and just stick with a light salad for all of us.

[NancyM]

I just saw an episode of "Cooking with Ming" (on PBS) featuring chocolate mousse and he made a mousse cake. I decided it would be very possible to make a mousse cake using some other flour than wheat. So I might do that for Thanksgiving.

I'm also interested in finding a good corn bread recipe if anyone has one.

Corn bread
Pork shoulder roast
Mashed Potatoes
Broccoli casserole (gotta figure out something to replace campbells mushroom soup in this)
Mustard sauce

[diamondheart]

We celebrated Thanksgiving early this weekend. Here's a new recipe I tried out with alternatives to white sugar. Yum!

Healthy Cranberry Sauce

1 cup pomegranate juice – either use POM brand juice or squeeze your own using 2 large pomegranates. Cut pomegranates in half and use a hand a citrus juicer.
1 12oz bag cranberries
Zest of 1 organic orange
2 Tbsp. of fresh grated ginger. I keep a ginger root in the freezer, and grate it when I need it.
½ cup agave nectar (can substitute with honey)
1/8 cup maple syrup (optional)

Mix pomegranate juice and agave nectar in a saucepan. Stir to dissolve agave nectar. Bring to a boil and add cranberries, orange zest, and ginger. Return to a boil, then reduce heat. Boil gently for 10 minutes stirring occasionally. Adjust sweeteners to taste. Add 1/8 cup of maple syrup if you want it a little sweeter. Remove from heat, cool at room temperature, and refrigerate.

Claire

[KimS]

That's awesome!!

Would you mind posting your recipe in the 'refined sugar free' thread?

Have I made one yet? I'll go check...

[diamondheart]

Originally Posted by jccglutenfree

Pumpkin Pie

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.

The Libby's pumpkin pie recipe looks similar to the Fabulous Pumpkin Pie recipe I use. If you are using coconut milk, add 2 more eggs to the recipe for a total of 4 eggs. You can also reduce the sugar to 1/2 cup if you don't want it so sweet. You'll have to cook it for an hour. Heating the mixture before you put it in the pie shell helps it cook faster. Here's how you do it:

Heat the pumpkin puree in a pan, stirring frequently. Add the spices to the pumpkin and mix. Add the coconut milk to the pumpkin, continuing to stir. Keep it hot, but don't let it boil.

In a heatproof bowl, beat the eggs and sugar together. When the pie crust is ready, beat the egg mixture while slowly adding the hot pumpkin mixture into it as a thin stream. The resulting mixture will be hot, but you do not want to have cooked eggs.

I made this last weekend, and it turned out very good. I'll be back to report on pie crusts. I'm still experimenting, but I'm very close to a GF, DF flakey, rollable pie crust.

Claire