Sunday, December 26, 2010

Thanksgiving mostly gluten free recipes

This are our favorite recipes for Holidays. Mostly Thanksgiving and sometimes Christmas.

Artichoke dip
2 cans of artichokes roughly chopped
1 cup mayo
1/2 container of tofutti cream cheese
kosher salt to taste
mix up and put in a baking dish and heated for 1/2 an hour.
The recipe had cheese on it, but I didn't have any that would work for us.

Cream cheese salsa dip
Then I took salsa and mixed it in with a tofutii container of sour cream.

Corn pudding:
2 cans of cream style corn
2 eggs
2TB + of sugar
1/2 cup rice milk
1/2 c Pamelas
1/4 cup sour cream
3/4 cup corn meal

Banana Pound Cake Recipe

This is a Taste of Home recipe I've been making for about 5 years now. I only recently tried making it gluten-free, because it takes a long time to mix up, forever to bake, and so many GF cakes just aren't anywhere as good as their wheat counterparts.
But this is worth it!
Banana Pound Cake
unsalted butter & 3 teaspoons sugar
3 cups sugar
1 cup butter, softened
6 eggs
1 cup mashed ripe banana
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8oz.) sour cream
Grease a 10in. tube pan with the unsalted butter, and sprinkle with the 3 teaspoons sugar (if using a 9in. Bundt pan, you will have enough extra batter for a small mini loaf pan or one large muffin.). Set aside.
In *large* mixing bowl, cream butter and 3 cups sugar until light and fluffy. (take your time - it's worth it!). Add eggs, one at a time, beating well after each. Stir in mashed bananas and extracts.
Combine flour and baking soda, and add to batter alternately with the sour cream, beating just until combined.
Carefully pour batter into prepared pan.
Bake at 325F for 75-85 minutes, or until cake feels firm and slightly springy to the touch. (mine have always taken 85 minutes, and I let the GF one go 90) Cool for exactly ten minutes, then invert onto a cooling rack to cool completely. It ought to fall out of the pan perfectly - mine do!:-)
It has a glaze recipe that goes with it, but this cake doesn't need it - trust me!:-)
Now, to make it gluten-free, I used 1 1/2 cups BRM GF pizza crust mix, and 1 1/2 cups BRM brown rice flour, all slightly rounded up, figuring that it wouldn't absorb as much liquid as the wheat flour. I also used 1/2 teaspoon baking soda instead of 1/4 teaspoon, but I'm not sure that was necessary.
It turned out so fabulous! I got raves at church today, and no one could believe it was GF.
I've also made it with sqash puree in place of the bananas. Pumpkin would work, too, although it wouldn't be as sweet.
If it means anything, my hubby who normally doesn't care for cake ate several large pieces, and asked for me to bake another one tonight so he could take it to work! (I sent the squash cake to work with him last week, and he came home with a clean plate and several recipe requests.) This is the only true cake he ever asks for (he likes cheesecake). He claims it's better with wheat, but I think he has a wheat addiction.LOL I actually preferred the taste of the GF version.

Ok well here is the recipe without substitutions... has butter too, so we'll see if you think it can work for you! :)

Melt 1 stick of butter in mixing bowl.
Add 1 package of Jiffy Corn Muffin Mix.
Add 1 can of corn, drained.
Add 1 can of creamed corn, not drained.
Mix together and then fold in 8 oz of sour cream.

Bake at 350 in lightly greased shallow baking dish for about 50 minutes or until starts to brown on top.

Doesn't look great for a dairy allergic family, but maybe you can make it work!


Easy pie crust
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix (do not use the yeast packet)
8 Tbsp unsalted butter, chilled
8 Tbsp shortening, chilled
7 to 8 Tbsp ice cold water
Yield: two, 9-inch pie crusts; or one double crust (such as for apple pie)
In a bowl, cut chilled butter and shortening into Pamela's Gluten-Free Bread Mix with two knives or a pastry knife until small pea sized pieces form. Slowly add water until dough comes together, not sticky. Add 1 tsp additional water if dough is too dry. Do not over handle dough. Roll out half the dough between two sheets of parchment paper or plastic wrap. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge. Bake on lower rack in oven. Bake unfilled crust in a 350° oven on bottom rack for 35 to 40 minutes. Or, bake filled with your favorite filling by following pie recipe directions. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.
Chef’s note: This crust is pefect pre-baked and then filled with pudding, fresh fruit or your favorite filling. Or, for pies that bake with their crust, do not pre-bake, fill with quiche, pumpkin pie, or apple pie filling and bake the crust with the pie as directed.
Non-dairy: use 8 TBSP margarine and 8 TBSP shortening
Pamela's Apple Pie
7 medium Granny Smith apples (other tasty varieties: Pippin, Fuji & Gravenstein)
2 Tbsp lemon juice
1-1/2 Tbsp butter
1/2 cup brown sugar
1/8 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup cider or hard cider
1 or 2 Tbsp cornstarch-depending on juiciness of apples
1 full recipe Pamela’s Easy Pie Crust
Peel, core and slice apples into 1/2-inch sections. Sprinkle with lemon juice to prevent browning. In a pan, melt butter, add brown sugar, cinnamon, nutmeg, salt and apples. Mix cider with cornstarch until smooth and add to pan. Stir to coat, cook over medium heat until apples start to reduce in size, about 10 minutes. Cover and let rest to cool.
Preheat the oven to 450°.
Lay bottom crust into pan. Using a slotted spoon, transfer the apples into the pie crust. Lay top crust over and pinch the two crusts together and scallop edges with your fingers or using the back of a spoon. Bake for 10 minutes and reduce the oven temperature to 350° and continue baking for another 35 to 40 minutes until your crust is just golden brown. If necessary, use foil to cover the edges to prevent them from getting too brown.
Chef's note: I like to precook the apples when I am making a double crust pie, so that the crust doesn't hang in the space the fruit has abandoned, and I know the apples will be succulent and not crunchy.
Normally, I emphasize the foods that are naturally gluten-free. Why always long for bread when gluten-free bread will never taste as good as an artisan loaf made at the best bakery? There are three thousand meals out there that need never involve gluten.

However, on Thanksgiving day, I do like stuffing. Growing up, those morsels were always my favorite bites of the meal. Roasted turkey? Oh, of course. And, I always stole long strips of crispy skin off the golden-brown turkey as it was resting in the pan. Cranberries? I love their tangy tartness, all the goodness of the autumn earth. Pumpkin pie? Sure. My brother loves to cut the pie in quarters and take one-quarter of it for himself. Mashed potatoes? Oh yes. That was about my favorite part, almost, particularly when I would mound them up, add another dab of butter on the top, let it melt down to make a little volcano of molten butter, then run my fork down the sides and let it spill it out. Ever since I saw Close Encounters of the Third Kind, when I was eleven, I have always made my mashed potatoes look like Devil's Tower, then looked up and said to my brother, "This means something." We still laugh.

But stuffing? Oh, the crusty bread, softened by the stock and covered in pepper. Some families love walnuts and sausage, cranberries and apricots, pistachios and red pepper. Whatever. I don't mean that flippantly — whatever you usually make, this recipe will probably adapt to it. But in our house — and now, the Chef is part of our house, and will be forever — this is how we will be making stuffing this year.

Gluten-free. Gorgeous. Oh, the stuffing.


2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That's a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Tofu Pumpkin Pie

Ingredients (use vegan versions):

1 (16-ounce) can pureed pumpkin
3/4 cup sugar or sucanat OR 1/2 cup maple syrup
1 (10- to 12-ounce) package silken soft tofu
2 to 3 tablespoons cornstarch (to firm up the pie filling)
1 teaspoon ground allspice (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (9-inch) unbaked vegan pie shell


1. Preheat oven to 425 degrees Fahrenheit.

2. Blend the pumpkin and sugar. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves).

3. Pour mixture into pie shell and bake for 15 minutes.

4. Lower heat to 350 degrees Fahrenheit and bake for another 60 minutes. Chill and serve.

Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with nondairy topping and it will fool any pumpkin pie lover.

Makes: 8 servings, Preparation time: about 1 hour + chilling time, Cooking time: 1 hour 15 minutes
Cranberry Sauce Recipe
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• 1 cup (200 g) sugar
• 1 cup (250 mL) water
• 4 cups (1 12-oz package) fresh or frozen cranberries
• Optional Pecans, orange zest, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.
2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.
3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.
Cranberry sauce base makes 2 1/4 cups

French Bread

2 tsp yeast
4 tsp Kosher salt
8-10 cups bread flour (this is white bread flour; all-purpose flour will work in a pinch but doesn't rise as high)
1 cup warm water (between 105º and 110º)
5-6 cups warm water

Proof the yeast by putting the yeast in the 1 cup of warm water. Check the temperature of the water first by checking it with a thermometer. I use a candy thermometer. Hotter than 110º, you will kill the yeast. Lower than 105º and the yeast doesn’t grow much. You want the yeast to be nice and bubbly, so let it sit for about 5 minutes.

Meanwhile, measure the salt in a mixing bowl. I like ceramic; the dough doesn’t rise enough for me in a metal mixing bowl (it seems to be too cold).

Add flour. Add yeast mixture and enough water to mix so that all the flour sticks together.

Knead for 10-12 minutes on a floured surface, by hand, turning and folding well. When dough is ready it will be elastic-y and will not stick to the counter much.

Pull all sides of the dough into the center, making a big ball. This stretches the gluten and makes a higher loaf. Put the dough in the bowl with the smooth side on top.

Put back in bowl to rise with damp cloth over the top for 1 hour.

Take dough out of the bowl, and flatten it to about 2 inches tall. Separate dough with dough cutter into 4 equal parts for 4 rounds, or 8 parts for longer loaves (or a combination).

Take each section and pull the edges into the middle all the way around to make a ball. This stretching is important; you will see some bubbles pop. Put the smooth side up as you set each ball on the counter. Cover all the sections with the damp cloth and let sit for 10 minutes.

Wash your bowl.

Spray 2 cookie sheets with Pam; I use airbake sheets.

Shape loaves: Flatten loaves again to about 1 inch thick (just flatten---do not stretch the dough out, just flatten it). Fold one side of the circle of dough to the almost the other side so you have a smile. Then flatten again. Fold both sides in, overlapping, so that the dough is folded in thirds. Flatten again.

For round loaves, pull edges in to the center like before, working all the way around the dough. Grab dough together at center to make a "foot" so that the loaf is sticking together. Turn dough over and gently "round" so that the middle is not sunken.

Put loaves on the cookie sheets to rise again.

(For long loaves, instead of pulling the edges to the center (after folding), you will roll and stretch the loaf to be as long as you would like.)

Cover loaves on the cookie sheets with the damp cloth and let rise about 40 minutes.

Meanwhile, heat oven to 400º so that it is ready to go at the end of the second rising.

Put a pan (I use the broiler pan) of water on the bottom shelf. This will steam the bread and give it a nice crust.

When second rising is done, take a serrated knife and quickly and lightly slash the loaves.
This helps the loaves rise more in the oven.

If the loaves deflate when you slash them, they rose too long on the second rising. They will still cook, but watch next time so that you will get a higher loaf.

If you have an egg, you can mix an egg with a little water and lightly brush the loaves all over using a pastry brush with the egg wash. If you do not have an egg, the crust will be less crunchy, but will still be tasty.

Put loaves in the oven and cook until a nice browned top is there. Better to have them a little darker than you think they should be, or they will be doughy.

Take loaves out of the oven. After a couple minutes, turn loaves over on the cookie sheets so the bottoms can dry (or else they stay wet on bottom, even after an hour).

1 comment:

  1. Hi Willow! My friend Brigitt from as informed me that you have won a free seat in my Montessori teacher training course that is given online through Yahoo Groups! Please email me soon at Also, I have Celiac's Disease so I was excited about your recipes...I will give them a try! Blessings, Karen Tyler