FeaturesOct/Nov 2013 Issue

Gluten-Free Thanksgiving

Thanksgiving is a celebration of gratitude and family traditions. Growing up in upstate New York, my family always gathered apples from our small backyard orchard in anticipation of the holiday feast. We’d pick the best of our crop—McIntosh, Pippin, Northern Spy—and store them in our cool pantry. When holiday baking began, we’d uncover our apples, still crisp and bright, and create recipes that highlighted them as a star ingredient.

Apples fit deliciously into a traditional Thanksgiving menu. They add texture and balance to side dishes, stuffing and gravy, flavoring them with a touch of sweetness. And apples are good for you. Rich in fiber, vitamins C and B and phytonutrients, they’re a delightful way to add extra nutrition to your holiday meal.

Thanksgiving

© Fuse/Thinkstock/Apples in basket © iStockphoto/Thinkstock

Roast Turkey

Brining delivers a turkey that is juicy and tender. This recipe includes apple cider, imbuing the meat with a wonderful flavor. Similar to marinating, brining is an overnight process. Be sure your turkey is completely thawed before placing it in the brine. Remove turkey from the brine and bring to room temperature before roasting. For juicier breast meat, roast your turkey unstuffed.

Apple Cider Brine

8 cups apple cider
8 cups cold water
1 cup kosher salt
2/3 cups brown sugar
1 tablespoon crushed light peppercorns
4 bay leaves
4 springs fresh parsley
4 springs fresh sage
4 springs fresh thyme

Turkey

1 (16-20 pound) turkey, rinsed, patted dry
4 tablespoons butter or dairy- free butter alternative, softened
1 tablespoon apple cider
-Zest of 1 lemon
2 teaspoons pepper
1 teaspoon fresh thyme, stemmed
2 tablespoons gluten-free flour
2 cups gluten-free, dairy-free turkey or chicken broth, more as needed

1. To make Apple Cider Brine, place all brine ingredients in a large stockpot. Bring mixture to a light boil, stirring until sugar and salt are dissolved. Let cool.

2. Remove giblets and neck from the turkey. Trim excess fat at neck area. Rinse the turkey thoroughly inside and out and pat dry. Place turkey inside a double-lined oven bag (1 oven bag placed inside another to prevent leaking) and put bagged turkey in a large stockpot or roasting pan. Add brine to the bag and tie it securely with twist ties to prevent leaking. Refrigerate the turkey for 12 to 24 hours.

3. Remove turkey from brining liquid and rinse thoroughly. Pat dry. Salt and pepper the inside cavities of the bird. Set aside, letting turkey return to room temperature.

4. Preheat oven to 425F.

5. In a food processor or bowl, mix together butter, apple cider, lemon zest, pepper and thyme to make a coarse paste. Slide your hand between the skin and meat of the turkey breast and lift gently. Spread several tablespoons of herb paste under the skin. Spread remaining paste over the outside of the thighs, drumsticks and back of the bird. Sprinkle gluten-free flour over the entire bird. (This helps brown the skin.) Tuck wings under.

6. Place turkey, breast side down, on the rack of a large roasting pan. Add 2 cups turkey or chicken broth. Put in preheated oven and cook uncovered 45 minutes. (This sears the outside of the turkey, keeping juices in the breast meat.)

7. Remove bird from the oven. Lower oven temperature to 325F. Turn turkey, breast side up, on the roasting rack. Insert a meat thermometer into the thickest part of the thigh and tent the bird loosely with foil. Return to preheated oven, basting every hour. Add more broth, if necessary.

8. Remove turkey from oven when temperature registers 165F to 170F. Transfer the bird to a platter and tent with foil. Let it rest 30 minutes before carving.

Each 3-ounce serving of dark meat contains 156 calories, 6g total fat, 3g saturated fat, 0g trans fat, 72mg cholesterol, 66mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 24g protein, Est GL 0.
Each 3-ounce serving of white meat contains 132 calories, 3g total fat, 0g saturated fat, 0g trans fat, 57mg cholesterol, 54mg sodium, 0g carbohydrate, 0g fiber, 0g sugars, 24g protein, Est GL 0.

Apple Cider Bourbon Gravy

MAKES 4 CUPS

Apple cider adds just the right sweetness to this savory gravy, perfect for turkey and dressing. Turkey drippings provide richness and bourbon delivers gourmet flair.

4 tablespoons ( stick) butter or dairy-free butter alternative
cup Mary’s All-Purpose Baking Flour Blend
2 cups gluten-free, dairy-free turkey or chicken broth
2 cups turkey pan drippings
2 cups apple cider
2 tablespoons bourbon
-Salt and pepper, to taste

1. Melt butter in a small skillet over medium heat. Add flour blend and whisk. Cook mixture 3 to 5 minutes until roux is light brown and well combined. Set aside.

2. In a medium saucepan, bring broth, pan drippings and apple cider to a gentle boil. (If you don’t have 2 cups of pan drippings, supplement drippings with additional broth to equal 2 cups.)

3. Add roux, 1 tablespoon at a time, whisking constantly. Simmer over low heat until gravy reduces to about 4 cups, about 10 minutes.*

4. Add bourbon. Season with salt and pepper, to taste, and continue to simmer, about 3 minutes. Serve warm.

*TIP To judge the consistency of your gravy, allow 1 to 2 minutes of whisking between each addition of roux before adding more. Gravy is ready when it has reduced to about 4 cups and is thick enough to coat the back of a spoon. If gravy becomes too thick, add more pan drippings or broth. If it’s too thin, continue to reduce or add additional roux.

Each tablespoon contains 27 calories, 2g total fat, 0g saturated fat, 0g trans fat, 2mg cholesterol, 18mg sodium, 2g carbohydrate, 0g fiber, 0g sugars, 0g protein, 1 Est GL.

Dairy-Free Yukon Gold Potato Au Gratin

SERVES 10 TO 12

Broth replaces dairy in this savory dish, while apples add flavor and a touch of sweetness. Bake this dish during the last hour of turkey roasting.

5-6 Yukon gold potatoes, peeled and sliced
1 cup minced onions
2 large apples, quartered and cut into -inch slices
3 tablespoons chopped fresh flat leaf parsley
-Salt and pepper, to taste
3 tablespoons butter or dairy-free butter alternative, divided
1 cup gluten-free, dairy- free chicken or vegetable broth

1. Preheat oven to 325F. Lightly oil a 10x13-inch casserole dish.

2. Layer potato slices, onions and apple slices in prepared dish. Sprinkle each layer with chopped parsley, salt and pepper and dabs of butter or butter alternative. Repeat, topping dish with a layer of potatoes. Add broth and cover dish with foil.

3. Place in preheated oven and bake 45 minutes. Remove foil and bake an additional 15 minutes or until potatoes pierce easily with a fork.

4. Remove from oven and let rest 5 minutes before cutting and serving.

Each serving contains 91 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 7mg sodium, 17g carbohydrate, 2g fiber, 5g sugars, 2g protein, 6 Est GL.

Crunchy bread

Photo by benkophoto.com

Gluten-Free Crusty Dinner Rolls

MAKES 12 ROLLS

A crusty dinner roll is an essential part of Thanksgiving. These gluten-free rolls are lightly textured on the inside with a thick outer crust. They won’t fall apart when dipped in gravy. This easy recipe can be doubled. It can also be made with egg replacement.

cup warm water (105F-115F)
1 teaspoons active dry yeast
1 teaspoon sugar
1 cup brown rice flour
cup tapioca flour/starch
cup potato starch (not potato flour)
1 teaspoon xanthan gum
teaspoon salt
3 tablespoons olive oil
2 eggs
teaspoon balsamic vinegar

1. Lightly oil a 12-cup muffin tin.

2. In a small bowl, combine warm water, yeast and sugar. Stir just until dissolved. Cover with a kitchen towel and set aside in a warm area for 10 minutes. Mixture will form a foam head about inch high.

3. Using a food processor with a blade or a stand mixer with a paddle, place rice flour, tapioca starch/flour, potato starch, xanthan gum and salt. Blend to combine ingredients, about 1 minute.

4. In a small bowl, whisk olive oil, eggs and vinegar until blended. Add this egg mixture and the yeast mixture to dry ingredients in the food processor or stand mixer and mix until combined. Continue blending dough 2 to 3 minutes. (If stirring by hand, blend with a wooden spoon 3 to 5 minutes.) Dough will be sticky and soft.

5. Using an ice cream scoop or large spoon, transfer dough to prepared muffin tin. Place in a warm, draft-free area and let rise 20 to 25 minutes. Rolls will almost double in size.

6. Preheat oven 375F.

7. Place rolls in preheated oven and bake 20 to 25 minutes or until brown and crusty.

Each roll contains 113 calories, 5g total fat, 1g saturated fat, 0g trans fat, 35mg cholesterol, 163mg sodium, 16g carbohydrate, 0g fiber, 0g sugars, 2g protein, 10 Est GL.

For Egg-Free Dinner Rolls, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until slightly thickened. Then add to recipe to replace 2 eggs. NOTE: Egg-free rolls may take up to 45 minutes to double in size while rising.


Brussell sprouts

Photo by benkophoto.com

Roasted Brussels Sprouts with Cannellini Beans

SERVES 12 TO 14

This Italian version of Brussels sprouts combines roasted vegetables with cannellini beans and stock. Top it with shaved Parmesan or Grana Padano cheese or a dairy-free cheese replacement, if desired.

2 tablespoons olive oil
teaspoon salt, more to taste
teaspoon black pepper, more to taste
4 cloves garlic, sliced
1 pounds fresh Brussels sprouts, halved
1 (15-ounce) can cannellini beans, drained and rinsed
1 cup gluten-free, dairy-free turkey, chicken or vegetable broth
-Shaved Parmesan, Grana Padano or dairy-free cheese replacement, optional

1. Preheat oven to 400F. Lightly oil a baking sheet or line it with parchment paper.

2. In a medium bowl, mix oil, salt, pepper and garlic. Toss in the Brussels sprouts, stirring them in oil until evenly coated.

3. Transfer to prepared baking sheet. Place in preheated oven and bake 25 to 30 minutes (turning sprouts over once) or until outside leaves are crisp and lightly browned. Remove and cool slightly.

4. Place cannellini beans and broth in a large pot and simmer about 10 minutes. Add roasted Brussels sprouts and garlic and simmer an additional 10 minutes.

5. Transfer to a serving bowl or tray. Salt and pepper, to taste. Top with cheese, if desired.

Each serving contains 65 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 146mg sodium, 9g carbohydrate, 3g fiber, 1g sugars, 3g protein, 3 Est GL.

Roasted Parsnips with Thyme Sauce

SERVES 12 TO 14

Roasting parsnips in the oven is an easy way to bring out the vibrant flavors of autumn. For variety, roast Brussels sprouts with the parsnips. Serve them tossed with fresh herbs and a sprinkle of salt or with Thyme Sauce.

3 tablespoons olive oil
teaspoon salt, more for sprinkling, to taste
teaspoon black pepper
3 pounds parsnips, peeled and sliced diagonally, 1 inch thick

Thyme Sauce
3 tablespoons butter, olive oil or coconut oil
2 teaspoons fresh thyme, stems removed

1. Preheat oven to 400F. Lightly grease a baking sheet or line it with parchment paper.

2. In a medium bowl, mix oil, salt and pepper. Toss in the parsnips, stirring them in oil until evenly coated.

3. Transfer to prepared baking sheet. Place in preheated oven and bake 30 minutes or until parsnips take on color and become caramelized. Remove and cool slightly.

4. In saut pan, add butter and thyme. Warm over medium heat until melted, stirring frequently. Butter will foam and begin to brown, about 2 to 3 minutes. When butter has a rich brown color and smells nutty, remove from heat. Do not blacken butter or it will be overcooked. (If using oil, skip the browning process. Simply warm the oil with the thyme to infuse it with flavor, about 3 minutes.)

5. Transfer parsnips to a serving platter. Drizzle with thyme sauce and sprinkle with additional salt, if desired.

Each serving contains 120 calories, 6g total fat, 2g saturated fat, 0g trans fat, 6mg cholesterol, 93mg sodium, 17g carbohydrate, 5g fiber, 5g sugars, 1g protein, Est GL 5.

Gluten-Free Cracked Pepper Cornbread

SERVES 9

This cornbread is slightly sweet with a spicy twist. Serve it as a special dinner bread or crumble it to make Cracked Pepper Cornbread and Apple Stuffing. It can be made 1 to 2 days ahead. For egg-free cornbread, see instructions below.

cup Mary’s All-Purpose Baking Flour Blend
cup gluten-free cornmeal
cup granulated sugar
1 tablespoon peppercorns, crushed to a coarse meal, more to taste
1 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
2 large eggs
1 cups coconut milk, buttermilk or dairy-free milk of choice
cup vegetable oil, such as grape seed oil or canola oil

1. Preheat oven to 375F. Lightly oil one 9x9-inch baking pan.

2. In a medium bowl, whisk together flour blend, cornmeal, sugar, peppercorns, salt, baking powder and baking soda.

3. In another bowl, blend together eggs, milk and oil.

4. Add wet ingredients to dry mixture and stir until combined. Batter will be thick.

5. Transfer batter to prepared pan and place in preheated oven. Bake 25 to 30 minutes or until center is set. Remove from oven and let cool completely in pan.

Each serving contains 256 calories, 16g total fat, 8g saturated fat, 0g trans fat, 47mg cholesterol, 487mg sodium, 27g carbohydrate, 1g fiber, 6g sugars, 3g protein, Est GL 16.

For Egg-Free Cracked Pepper Cornbread, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let sit 5 minutes until thickened. Then add to the recipe to replace 2 eggs.


Cracked Pepper Cornbread and Apple Stuffing

Photo by benkophoto.com

Cracked Pepper Cornbread and Apple Stuffing

SERVES 12

Adding apples and cranberries to Cracked Pepper Cornbread creates a memorable sweet-and-spicy dressing. Apple-smoked bacon, fresh herbs and turkey drippings contribute to the taste. The result is a mouthful of flavors and textures in every bite. This stuffing can be made 1 to 2 days ahead and stored in the refrigerator; reheat before serving. It can be made with egg replacement.

1 pan Cracked Pepper Cornbread, crumbled
8 slices bacon
2 tablespoons olive oil or grape seed oil, divided
2 cups yellow onions, chopped
4 stalks celery, chopped
3 tablespoons fresh sage, chopped, or 2 teaspoons dried sage
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
1 cups dried cranberries
3 cups tart apples (Granny Smith,
Pink Lady, McIntosh), peeled and chopped
1 cup gluten-free, dairy-free turkey or chicken broth
1 teaspoon salt
-Pepper, to taste, optional
1 egg, beaten
-Pan drippings, to finish

1. Preheat oven to 325F. Lightly oil one 10x13-inch casserole dish.

2. Crumble cornbread onto a parchment-lined baking sheet. Let air dry.

3. In a large stockpot over high heat, cook bacon until crisp. Transfer bacon to cutting board and chop. Set aside.

4. Remove all but 1 tablespoon bacon drippings from the stockpot. Add 1 tablespoon oil and reheat. Add onions and celery and saut until vegetables are translucent, about 5 minutes. Add herbs, cranberries, apples and bacon and cook together, about 3 minutes. Lower heat.

5. Transfer cornbread crumbs to stockpot. Add broth, salt and pepper, stirring gently until all ingredients are combined. Heat on low about 3 to 5 minutes, stirring occasionally to prevent stuffing from sticking to the bottom of the pan. Remove from heat and let cool.

6. Add beaten egg to cooled stuffing, stirring to incorporate. Transfer to prepared casserole dish.

7. Place in preheated oven and bake 45 minutes covered and 15 minutes uncovered, basting with turkey drippings several times during the baking process. Serve warm with turkey.

Each serving contains 318 calories, 17g total fat, 7g saturated fat, 0g trans fat, 61mg cholesterol, 749mg sodium, 39g carbohydrate, 3g fiber, 19g sugars, 5g protein, 18 Est GL.

For Egg-Free Cornbread and Apple Stuffing, omit 1 egg. Combine 1 tablespoon flax meal with 3 tablespoons warm water. Let sit 5 minutes until slightly thickened. Add to recipe in place of egg. (Be certain to prepare Cracked Pepper Cornbread with egg replacement.)


Apple Cranberry Sauce

MAKES 4 CUPS

A combination of apples, cranberries, juice and spices makes this a bright complement to the Thanksgiving meal. It can be made a day ahead and refrigerated. Return to room temperature before serving.

1 cups apple cider or apple juice
1 cup orange juice
1 cups brown sugar
teaspoon ground cinnamon or 4 cinnamon sticks
teaspoon ground cloves
3 cups fresh cranberries, rinsed
1 Gala or Granny Smith apple, peeled, cored and diced

1. In medium saucepan, add apple cider and orange juice, brown sugar and cinnamon and cloves. Bring to boil and cook 10 minutes. Remove from heat. If using cinnamon sticks, remove them from saucepan.

2. Add cranberries and diced apples and return to a boil. Reduce heat and simmer on low about 10 to 15 minutes, stirring occasionally. Sauce will thicken and is ready when apples are tender and cranberries have burst.

3. Transfer to serving bowl and cool completely before serving.

Each tablespoon contains 23 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 6g carbohydrate, 0g fiber, 5g sugars, 0g protein, Est GL 3.

Gluten-Free Deep Dish Apple Cranberry Pie

Photo by benkophoto.com

Gluten-Free Deep Dish Apple Cranberry Pie

MAKES 1 DEEP-DISH PIE

A delicious gluten-free apple pie is a great addition to the dessert table. Start with Sweet Pastry Crust and add this filling of tart apples, fresh spices and cranberries. If desired, arrange decorative cutouts on top and sprinkle with finishing sugar for a special presentation. Make this in a deep dish pie pan.

Sweet Pastry Crust

2 cups Mary’s All-Purpose Baking Flour Blend (below)
4 tablespoons sweet rice flour or tapioca flour/starch
6 tablespoons brown sugar
teaspoon salt
12 tablespoons unsalted butter, ghee or butter alternative, well chilled
2 large eggs
2 tablespoons ice water, more as needed

1. In a food processor, mix together flour blend, sweet rice flour, brown sugar and salt. Pulse to blend.

2. Cut in butter just until mixture resembles coarse meal.

3. Add eggs and water and mix just until dough forms into a ball.

4. Divide dough in half, leaving 1 half slightly larger than the other for the bottom layer. Keep dough refrigerated until ready to roll. Flatten each piece into a 6-inch disk and place each between 2 sheets of flour-dusted parchment paper or wax paper. Refrigerate 30 minutes to chill.

Filling

4 tart apples (Granny Smith, McIntosh, Pink Lady), peeled and sliced
1/3 cup brown sugar
-Juice from lemon
1 tablespoon gluten-free flour or potato starch (not potato flour)
teaspoon ground cinnamon
teaspoon cardamom
cup dried cranberries
1 tablespoon finishing sugar, optional

1. Preheat oven to 375F. Lightly grease a 9-inch deep dish pie pan.

2. Mix together all filling ingredients. Set aside to let flavors combine.

3. Remove dough from the refrigerator. Roll the larger disk between 2 sheets of parchment paper or wax paper to fit the bottom of a 9-inch pie plate, about 11 inches. Transfer to prepared pie plate, allowing for a -inch overhang. Roll the second disk to about 10 inches.

4. Add filling to bottom crust. Place the second circle of dough on top. Fold the top edge of dough under the bottom and crimp to seal. Sprinkle with finishing sugar, if desired.

5. Place pie in preheated oven and bake 45 to 50 minutes or until crust is a golden brown and apples are easily pieced with a fork.

Makes 8 slices. Each slice contains 476 calories, 19g total fat, 11g saturated fat, 0g trans fat, 98mg cholesterol, 176mg sodium, 75g carbohydrate, 3g fiber, 35g sugars, 4g protein, 42 Est GL.

For Egg-Free Sweet Pastry Crust, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons warm unsweetened applesauce and 1 tablespoon hot water. Allow to cool. Then add to recipe to replace 2 eggs.


Chocolate Pumpkin Pie with Cocoa Whipped Cream

Photo by benkophoto.com

Chocolate Pumpkin Pie with Cocoa Whipped Cream

MAKES ONE 9-INCH PIE

Here’s a twist on an old favorite. Add chocolate ganache to traditional pumpkin pie and top it with cocoa whipped cream or dairy-free topping for a memorable holiday dessert. This recipe uses 1 Sweet Pastry Crust. Save the second crust for another use. For best results, do not replace the eggs in this recipe.

Filling

1 (15 ounce) can pure pumpkin puree
3 large eggs
1 cup coconut milk or dairy-free milk of choice
cup brown sugar
1 tablespoon ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
teaspoon salt

Chocolate Ganache
cup coconut milk, coconut creamer or milk alternative
cup bittersweet or semi-sweet chocolate, chopped
1 recipe Sweet Pastry Crust

1. To make filling, whisk together all filling ingredients. Set aside to let flavors combine.

2. To make Chocolate Ganache, heat milk in small saucepan and bring to a light boil. Place chopped chocolate in a bowl. Pour hot milk over chocolate and let sit 1 to 2 minutes. Stir to combine until chocolate has melted.

3. Preheat oven to 350F. Lightly grease a 9-inch pie plate.

4. Remove 1 dough disk (half of Sweet Pastry Crust recipe) from refrigerator. Roll dough disk between parchment paper or wax paper to over-hang the bottom of a 9-inch pie plate. Transfer dough to prepared pie plate, allowing dough to over-hang edges by about inch.

5. Add half ganache to the bottom of the pie crust.

6. Transfer pumpkin filling to crust. Spread remaining ganache on top and using a butter or pastry knife, swirl ganache into filling.

7. Place pie in preheated oven and bake 50 to 55 minutes or until center is set.

Cocoa Whipped Cream

MAKES 2 CUPS

If you can’t tolerate dairy, use a dairy-free whipped topping instead. For a homemade whipped topping made with coconut milk, go to LivingWithout.com/coconutcream.

1 pint heavy whipping cream
1 tablespoon granulated sugar
3 teaspoons unsweetened cocoa powder

1. With a hand mixer, beat together all ingredients until cream forms soft peaks. Don’t over-whip. Refrigerate until ready for use.

Each pie slice with topping contains 493 calories, 37g total fat, 25g saturated fat, 0g trans fat, 0mg cholesterol, 161mg sodium, 172g carbohydrate, 4g fiber, 27g sugars, 6g protein, Est GL 21.

Mary Capone (bellaglutenfree.com) is author of The Gluten-Free Italian Cookbook and creator of Bella Gluten-Free allergy-friendly baking mixes.


Mary's All Purpose Flour

MAKES 6 CUPS

2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour

1. Mix ingredients together. Store in a tightly covered container in the refrigerator until used.

Each serving contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 7g protein.

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