It’s Thanksgiving weekend – can you believe it? Everyone I talk to wonders where the year has gone. It’s true, time flies when you’re having fun! Well, it’s time to share in a lovely fall long weekend with family and friends. Wherever you are I thought I would share a couple of Thanksgiving recipes that will help you out whether you are gluten-free or cooking for someone that is. It doesn’t need to be that hard – read labels and use a good quality (I like Udi’s Gluten Free) bread in your stuffing and you’re good to go!
Gluten can often be lurking in a lot of store-bought products that you wouldn’t expect it to be in. Don’t assume anything is safe! Be sure to read your labels if you are cooking gluten-free, and especially watch out for these products that are likely to be involved in your Thanksgiving feast:
Some stocks can contain wheat. Read the label for “gluten-free”, or try the brand Kitchen Basics
Many packaged foods can have gluten in them, even margarine. Choose Vegan Becel or Earth Balance which are both gluten-free. If using butter or olive oil, you should be fine!
Most pumpkin pie fillings will have wheat flour as a thickener and even the pureed pumpkin is often made in the same plant so there will be some cross contamination. If you or the someone special you are cooking for has celiac disease or a severe intolerance to wheat, you’ll want to roast your own pumpkin. Simply cut a “pie pumpkin” (it’s smaller) in half, roast at 375°F for 30 to 40 minutes, and then blend until smooth.
For those that aren’t sensitive to gluten cross-contamination, the pure pumpkin puree in the can (NOT the pumpkin pie filling) should be just that, pumpkin only and no fillers or thickeners, so it should be safe, just double check the label to be sure.
Nothing brings back memories like a freshly baked pumpkin pie. Udi’s signature recipe fills the air with the aroma of autumn spices and tickles the taste buds with the mouth-watering flavour of snickerdoodle cookies – with no gluten or dairy. Start a new tradition with Udi’s Snickerdoodle Pumpkin Pie!
Gluten and Dairy Free Recipe: Snickerdoodle Pumpkin Pie
Makes: 1x 9 inch pie
Time: 15 minutes prep, 60 minutes cook
For the cookie crust:
16 Udi’s Gluten Free Snickerdoodle Cookies
2 Tbsp gluten free vegan margarine or butter, melted
For the filling:
2 cups pureed pumpkin
1 cup canned, unsweetened coconut milk
1/2 cup light brown sugar, firmly packed
1 Tbsp maple syrup
1 Tbsp corn or tapioca starch
2 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
Preheat the oven to 425°F (220°C).
Place the Udi’s Snickerdoodle Cookies in a food processor and pulse to form fine crumbs. Transfer to a bowl and stir in the melted vegan margarine or non-dairy alternative, combining well.
Press the dough evenly into a 9 inch pie plate with your fingers to form a crust, pushing up the sides and pressing firmly. Bake for 7 to 8 minutes, until crust begins to brown. Set aside to cool.
Reduce the oven to 325°F (165°C).
Make the filling by combining all the remaining ingredients in a large bowl and beating or whisking until smooth and well combined.
Pour into the baked crust and bake for one hour or until a knife inserted in the centre comes out clean. Allow to cool completely before serving (about 2 to 3 hours).
Serve cold or reheat in oven at 350°F (177°C) for 15 minutes.
Thanksgiving just wouldn’t be so without some rolls on the table or stuffing in the turkey. Even if you’re eating gluten free, Udi’s lets you savour one of the classic Holiday flavours — a deliciously decadent stuffing. Accented with seasonal cranberries, fresh sage and crunchy walnuts, Udi’s signature recipe will leave you and your family coming back for more.
Gluten Free Recipe: Cranberry Walnut Stuffing
Makes: 8 -10 servings
Time: 15 minutes prep, 30 minutes cook
Olive oil to coat casserole dish
Juice of ½ an orange
½ cup water
2 cups whole cranberries, fresh or frozen
1 loaf Udi’s Gluten-Free Millet-Chia Bread, cut into 1-inch cubes
1 ½ cups gluten-free reduced sodium chicken or vegetable stock
2 medium celery stalks, diced small
½ cup onion, diced small
¼ cup walnut pieces
10 fresh sage leaves, minced
2 tsp minced fresh thyme leaves (or 1 tsp. dried)
2 tsp minced fresh rosemary (or 1 tsp. dried)
Salt and pepper to taste
1 Tbsp olive oil, for drizzling
Preheat the oven to 400°F (200°C). Lightly coat a large casserole dish with a little olive oil.
In a small sauce pan combine the orange juice and water and bring to a boil. Stir in the cranberries and simmer over low heat for 3 to 4 minutes, or until softened. Set aside.
Place the Udi’s Millet-Chia Bread cubes in a large bowl. Add cranberries, 2 Tbsp. (60 ml) of the liquid, stock, celery, onion, walnuts, sage, thyme, rosemary, and salt and pepper to taste. Stir gently to combine and transfer to the prepared casserole.
Drizzle the olive oil over and bake for about 30 minutes or until heated through and golden and crispy on top. Serve immediately or keep warm in a low oven until ready to serve.
Much love & good Holiday eating,