Last year was my first attempt at a gluten-free Thanksgiving, and it wasn't pretty. No one in my family (first and foremost myself) had yet mastered the idea of life without wheat. After all, we're from the south, land of biscuits, fried okra and gravy on everything.
Green bean casserole was off the menu for me, as were crescent rolls and any-kind-of-pie. I'm not even going to get into the failed attempt by my mother and I to make 'stuffing' out of rice.
This year, though, things are looking up. GF cream of mushroom soup is making green bean casserole possible again (sadly without the fried onions on top). My mom has perfected corn-starch based gravy over the past year, and, as I may have mentioned, Betty Crocker is bringing dessert.
And thanks this wonderful article from NPR, we're even going to take a crack at GF stuffing, using Sami's gluten-free bread, a locally-based favorite of mine.
I'm thankful for a lot this year, especially my new nephew and my ever-more-supportive friends. I'm especially thankful for all the strides companies have made to make GF life a little easier for us all. I can't wait to see what the next year has in store.
One more thing: my all-time favorite Turkey Day dish just happens to be gluten-free without and substitutions: pink salad. Best of all, it follows the tradition of women in my family of making delicious food without actually having to cook...
Ingredients:
1 medium can crushed pineapple
1 large box of cherry Jello mix
1 pint of cottage cheese (add more for a creamier salad, less for a a fluffier one)
1 big tub of Cool Whip or other whipped topping
Directions: Get a bowl and mix pineapple, Jello mix and cottage cheese. Fold in the Cool whip and let it hang in the fridge for at least an hour. Garnish with mint leaves.
Happy Thanksgiving!
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