Gluten Free Thanksgiving. Read These Tips For Gluten Free Thanksgiving Here You Have Gluten Sensitivity And/Or Gluten Problems.
It is so important for everyone to eat healthy. It may get more challenging for people with gluten sensitivity to eat right foods or to eat out.
Thankfully the word is spreading around and more people and more food companies recognize gluten allergies and gluten intolerance. So it’s getting easier today to stay gluten free.
Many of you had concerns about gluten free travel and gluten free Thanksgiving.
The first thing you would need to know for gluten free travel is the foods and products with hidden gluten:
For a more complete list of hidden gluten products please read:
Hidden Gluten Page.
If you have gluten problems whether it is gluten sensitivity or true gluten allergy you have to have gluten free Thanksgiving this year.
So I would like to post some recipes from my wonderful, loyal readers. I hope you enjoy them.
If you are making turkey this Thanksgiving make sure that you don’t use any conventional sauces or soy sauce unless it’s gluten free Tamari sauce. Try to make your own sauce with garlicky, olive oil, lots of greens and Herbamare all blend in nicely.
If you are planning to have staffing at the table please make sure you make it yourself from the scratch since conventional ingredients most likely will have wheat in them also, do not stuff the turkey with. Just prepare and serve the stuffing separately. This is the healthiest way.
These recipes are not just gluten free, they are good for you.
Gluten Free Thanksgiving-Sweet Potato Salad :
2 pounds of sweet potatoes
2 red bell peppers, thinly sliced and diced
4 Tablespoonful of raisins
3 Tablespoonfuls of lemon juice
3 Tablespoonfuls of chopped parsley
4 Tablespoonful of organic extra-virgin olive oil
3 Tablespoonful of chopped fresh rosemary leaves
1/3 cup sliced raw almonds
Bake sweet potatoes in 400 degree oven for 45 minutes. Cool and cube. Place in large mixing bowl and set aside. Mix olive oil, red pepper, onion, rosemary, parsley, lemon juice and raisins. Add to the cooled sweet potato cubes. Mix well. Chill. Top with sliced almonds and serve.
Gluten Free Thanksgiving-Nutty Snack Cakes
Makes a dozen
2 cups of gluten free brown rice flour
8 ounces of almonds, finely ground to a powder
2 teaspoonful of baking powder (make it is not conventional, aluminum free baking powder)
3 high omega-3 eggs
4 ounces of organic sucanat
2 ounces of raw tahini
2 teaspoonfuls of raw gluten free almond extract
3 Tablespoons of sesame seeds
½ teaspoon of sea salt
Preheat the oven to about 350 degrees. Mix all the dry ingredients together-except the sesame seeds. Mix sucanat, tahini, almond extract and eggs together. Add the mixed dry ingredients to this mixture and mix well until smooth dough is formed. Form about 12 small cakes and place on a greased baking pan. Sprinkle each cake with a few sesame seeds. Place in the oven and bake for about 30 minutes or until done. Cool and serve.
Gluten Free Thanksgiving-Flourless Pie Crust By Janina Ingredients:
Coconut oil 2/3 of a cup
Almond Meal 1 and 1/3 of a cup
A Pinch Of Salt
Cold water 2 and 1/2 ounce or 75ml
Mix all the ingredients very well, adding by small amounts.
Roll out gently.
Place it on the pie dish. Fill in with your favorite filing.
Bake at 425F degrees for about 15 to 20 minutes or until it's golden brown.
Gluten Free Thanksgiving-Zesty Holiday Wild Rice
You would need:
1 1/2 Tbsp. organic extra coconut oil
1/2 cup chopped celery
1/2 cup chopped onion
2 1/2 cups organic gluten free chicken broth
1 cup Organic Wild Rice
1/2 cup Chopped pecans
1/2 cup organic fruit-juice-concentrate-sweetened dried cranberries
1 1/2 tsp. grated orange zest
3 Tbsp. chopped fresh organic parsley
1.In a medium saucepan, heat oil on medium. Sauté celery and onion about 5 minutes until soft. Add broth and rice. Bring to a boil, reduce heat to low, cover, and simmer for about 50-65 minutes or til rice is tender and the liquid is absorbed.
2. Toast pecans in a 300 to 350 degree oven for about 5 to 10 minutes til fragrant. Mix pecans and cranberries into wild rice, then fold in orange zest and sprinkle with parsley. Serve warm.
per serving: 190 cal, 4 grams protein, 8 grams total fat, 1 gram sat fat, 25 grams carb, 0 mg cholesterol, 187 mg sodium, 3 gram fiber, 7 grams sugar
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These are the food sources that need to be confirmed because they can naturally be gluten free but the ingredients may change:
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