Celiac Safe Thanksgiving Stuff

Celiac Safe Thanksgiving Stuff

So I’ve got my youtube playlist of celiac-friendly taste-tests up over here: https://www.youtube.com/playlist?list=PLK8z7jEt-mJtNuI9nV3QhblRq5L72PW2r
And here’s the tumblr where I share all that stuff so I’m not constantly spamming my main blog with it: @i-cant-eat-that
But someone asked me to do a Thanksgiving post so here it is on my main blog because I know a lot of my followers here are spoonies and food allergic and have celiac and it’s nice to have a big bunch of stuff all in once place when you’re getting ready to stress out for the holidays, so here’s basically everything I cook at thanksgiving and how I do it.
How to Cook a frozen Turkey:
Before you cook the turkey defrost it in cold water - totally cover the bird in water and let it sit for half an hour for each pound, so an 18lb turkey would need to sit in cold water for 9 hours. Make sure to change the water regularly to ensure that it’s still cold to prevent food-borne illnesses. After it’s thawed unwrap the bird. Remove the giblet packet and neck from the cavity and make sure nothing remains inside the cavity. Rinse the inside and outside of the bird well and pat it dry. Melt 1 cup of butter and mix in 1tsp salt, 1tsp pepper, and seasoning to taste (I like to use garlic, thyme, and sage). Using a brush apply the butter and spices mixer to the bird under the skin (if your bird is still cold the butter will congeal on contact so keep that in mind) and brush any leftover butter and spices on the outside of the turkey. Coarsely chop three celery stalks, two large carrots, and one large white onion. Place the chopped vegetables at the bottom of a roasting pan with one cup of water, then place the bird breast-side down on a rack over the veggies. Cover the turkey or make a tin-foil tent over the bird if it’s too big for a lid to fit over your roasting pan. Baste the turkey once an hour using either a ladle or a baster to pour the liquid at the bottom of the pan over the outside and into the cavity of the bird. Roast at 325 degrees Fahrenheit for fifteen minutes for each pound of meat; your turkey is done when the meat has reached 165 degrees.
Making gravy from drippings or stock:
Collect liquid from the bottom of your baking pan and skim off the fat OR make a stock by boiling the turkey neck and giblets in 24 oz of water with ½ tsp salt for for 1 hour. Place 20 oz of the liquid or stock in a saucepan on medium heat. While the liquid is heating combine ¼ cup rice flour with ½ cup whole milk or cold water, stirring until no lumps remain. Slowly combine the flour/milk mixture with the heated liquid, stirring to ensure that it is evenly mixed. Depending on how thick you like your gravy you can add more flour or more milk as desired. If you like meat in your gravy take the time to shred the meat off of the turkey neck and add it to your gravy at this point. Add in Garlic, Salt, Thyme, Pepper, White Pepper, or whatever spices you want, to taste. Allow the gravy to simmer and thicken for at least 40 minutes. (If you don’t have drippings or stock use a full-sodium can of broth, this also works for making vegetarian gravy if you use vegetable broth)
Kick-ass Mashed Potatoes:
Peel and cube 5lbs of large potatoes. In a large pot boil the potatoes until you can easily prick them with a fork. Drain the water and put the boiled potatoes in a large bowl. Add in 1 cup warmed butter, ½ cup heavy whipping cream, 2tsp salt, and 2tsp pepper. Mash by hand or whip with a hand-mixer.
Stuffing (using store-bought celiac-safe bread):
Tear one loaf of bread into bite-sized pieces and let the pieces air dry for 3-4 hours. Dice 2 celery stalks and ½ of a large white onion. Heat ¼ cup of butter in a sauce pan and saute the celery and onion until both veggies are soft. Add in ½ tsp salt and ½ tsp pepper. Remove from heat and pour in 1.5 cups of low-sodium chicken stock or broth. In a large bowl combine torn-up bread with the butter-veg-broth mixture. Stir in 1 large egg and add sage to taste (I prefer about 1.5 tsp). Bake in a greased casserole dish at 375 degrees Fahrenheit for fifteen minutes.
90 Second Microwave Bread:
Evenly mix 1 egg, 3Tbsp Buttermilk, 1tsp Sugar, 1 tsp Water, 1/3 Cup Rice Flour, and ¼ tsp Baking Powder in a bowl. Pour the mixture into a greased shallow bowl (or, if you want a bread-shape pour it into a square dish or a plastic sandwich holder) and microwave on high for 80-90 seconds. Remove the bread from the container and let cool before slicing it in half to have two slices of bread.
90 Second Microwave Bread Stuffing:
Make 6 slices of microwave bread and pull it into bite-sized pieces. Let air dry for 2 hours. Dice 1 stalk of celery and ¼ of a white onion, saute in a sauce pan with 2tbsp melted butter. Add in 1/4tsp salt and ¼ tsp pepper. Pour in ¾ cup of low-sodium chicken broth. In a bowl combine bread pieces and broth-veg mixture. Stir in one egg and add sage to taste (½ - 1 tsp). Bake in a greased casserole dish for 10 minutes at 375 or until the top of the stuffing starts to brown.
Root Vegetable Stuffing Replacement:
Peel and chop two large parsnips and one large carrot. Dice one celery stalk and half of a large white onion, saute in a pan with ¼ cup butter. Add 1 tsp salt and ½ tsp pepper. Add in 1 cup low-sodium broth. In a large bowl combine diced vegetables with veg-broth mix, and two large eggs, stirring in 1.5 tsp of sage as well. Place in a greased casserole dish and drizzle 2tbsp olive oil over the veggies before baking at 375 for 45 minutes (or until carrots and parsnips are soft).
Sauteed Veg Side Dish:
Slice two large tomatoes, 1 large onion, 2 yellow squashes, and one large zuccini into ¼ inch slices. In a large frying pan heat ¼ cup olive oil, ½ tsp salt, 2 diced garlic cloves, and ¼ tsp black or white pepper. When oil is hot add the sliced vegetables and saute until onion slices are translucent. Reduce heat and allow to simmer until excess liquid has boiled off, stirring occasionally to avoid burning the vegetables.
Snooty Green Bean Casserole:
Blanche and drain 3 cups fresh haricorts verts. In a deep casserole dish combine haricorts verts, 8 ounces of mushroom soup (either Imagine Organic Creamy Portobello Mushroom Soup or Gluten-Free Cafe Cream of Mushroom Soup), ½ cup half and half, ½ tsp of sea salt and ½ teaspoon of white pepper. Thinly slice ½ red onion and caramelize the onion in a frying pan with olive oil. Top the soup-haricorts verts mixture with caramelized onion and grind fresh black pepper to taste over the dish. Bake at 375 until haricorts verts are tender, about 30 minutes.
Rich AF Pearl Onions:
In a large, deep frying pan cook 6 strips of thick-cut bacon. Remove the bacon from the pan and chop but keep the bacon grease in the pan. Add ¼ cup heavy whipping cream, ½ cup milk, ½ cup vegetable broth, and 2tbsp dark rum to the bacon grease over medium heat. When liquids are combined add 16 oz peeled pearl onions to the pan and put the bacon in with the mixture. Stir in 1 tsp white pepper and 1/3 cup rice flour, adding it slowly to avoid lumps. Let mixture come to a boil and then reduce heat, simmering until the liquids are thick. If you don’t want to use Rum use 1tbsp brown sugar instead.
Baking Powder Substitute:
Mix Cream of Tartar, Baking Soda, and Starch (potato, rice, oat - whatever you aren’t allergic to) at a 2:1:1 ratio, use the same amount of the substitute as you would baking powder.
Cranberry Sauce:
In a medium saucepan over medium heat dissolve ½ cup of sugar into ½ cup of water and add in the zest from half a lemon. Add in 12 oz of rinsed cranberries and boil for about 10 minutes, or until cranberries are soft.
Savory Pie Crust:
Cut 2/3 cup shortening or unsalted butter into 2 cups of rice flour and 1 tsp salt until it forms crumbs. Stir in 8-10 tbsp cold water one tbsp at a time until it forms a ball of dough. Chill in the refrigerator for 1-2 hours. Divide dough into two balls and roll out to ¼ inch thick on a lightly floured surface with a floured rolling pin. Lay one layer in a nine-inch pie plate, pricking the bottom, and fill with desired filling. Trim excess dough from the bottom crust and use the other layer to top the pie, fluting the edges with a fork to seal both layers. Cut vents in the top and bake as long as the filling requires. (Brush crust with milk for a shiny crust). If you’re baking a single-layer pie use the second layer of dough to create a lattice or freeze it and save it for a different pie.
Sweet Pie Crust:
Cut 2/3 cup shortening or unsalted butter into 2 cups of rice flour, 2tsp sugar, and ½ tsp salt until it forms crumbs. All other directions are exactly the same as above.
Whipped Cream:
In a large bowl combine 1 pint heavy whipping cream, 2tbsp sugar, and 1tsp vanilla extract. Using a hand mixer on the high setting whip the mixture until it is light and fluffy.
Trader Joe’s Gluten Free Rolled Oats cookie/muffin things:
In a large bowl cream together ¾ cup white sugar, ¾ cup brown sugar, and ¼ cup butter. Add in 1.25 tsp baking soda and 1tsp vanilla. Mix in 1 cup peanut butter and 2 large eggs. Pour in 3 cups of rolled oats and stir until oats are evenly coated. Stir in 6oz bittersweet chocolate chips (Enjoy Life is the brand I do the best with). Bake in a lined cupcake tray at 350 for 14 minutes.
Grape Salad Recipe:
Combine 12 oz softened cream cheese with ½ cup whipped cream and 2tsp white sugar. In a large bowl combine cream cheese mixture with four large bunches of red and green grapes (whole, clean, and separated from the stems of course), stirring until grapes are evenly coated.
Where to find corn-free baking powder: https://www.amazon.com/Hain-Foods-Featherweight-Baking-Powder/dp/B004GWW042/ref=sr_1_1_a_it?ie=UTF8&qid=1479012276&sr=8-1&keywords=corn%2Bfree%2Bbaking%2Bpowder&th=1
Where to find Imagine Portobello Mushroom Soup: https://www.amazon.com/Imagine-Organic-Creamy-Portobello-Mushroom/dp/B000LKTTQK/ref=sr_1_13_a_it?ie=UTF8&qid=1479011835&sr=8-13&keywords=cream+of+mushroom+soup+gluten+free
Where to find Gluten-Free Cafe Cream of Mushroom Soup: https://www.amazon.com/Gluten-Free-Cafe-Gluten-Free-Mushroom/dp/B004XM4V3S/ref=sr_1_2_a_it?ie=UTF8&qid=1479014891&sr=8-2&keywords=gluten+free+cafe+cream+of+mushroom
Where to find Enjoy Life Chocolate Chips: https://www.amazon.com/Enjoy-Life-Semi-Sweet-Chocolate/dp/B000VK5VTO/ref=sr_1_4_s_f_it?s=grocery&ie=UTF8&qid=1479014789&sr=1-4&ppw=fresh&keywords=enjoy+life+chocolate+chips
Cheers, good luck, and no I don’t have any idea why this post wouldn’t let me add in-text links and made me drop long-ass URLs instead.