Gluten Menu ?

My daughter's boyfriend will be here for Thanksgiving dinner. He has allergies and can't eat anything with gluten. Did I say that right? He can have turkey and my DD suggested my pea salad. I'm not familiar with a gluten free diet. Can someone help. My menu is turkey, ham, scalloped potatoes and various salads and veggies. Is there anything I could include that he could eat. I know he would not be comfortable asking me to fix anything for him.

That should have been gluten free menu.

RE: Gluten Free recipes
Posted by: bagelbaker_OH Posted on: 2/8/2007 9:31:37 AM
#R8713213
got this from that food allergy magazine called "Living Without". Since your son is gluten free, I highly recommend this magazine. Very helpful hints and recipes. They have a website you can order it from www.livingwithout.com

Sweet Harvest Cake

1 TBS olive oil
1 Cup chestnut flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Large eggs, separated
1/2 C. pure olive oil
1/2 C. applesauce (if you like a less sweet cake, use unsweetened)
1 tsp cinnamon
1/4 tsp nutmeg
2 TBS brown sugar

You can order chestnut flour from this site:
http://www.chestnutsonline.com/index.shtml

Preheat oven to 350 deg. Grease 9x13 cake pan (this does better in a glass or corningware pan as do all flour free cakes)

mix chestnut flour, baking powder, baking soda, and salt, set aside

in another bowl, combine egg yolks, oil, applesauce, cinnamon, nutmeg and brown sugar until well mixed.Then add chestnut flour mixture and stir well

in another bowl, beat egg whites with a pinch of salt until they form soft peaks. Fold beaten egg whites into cake mixture in small batches. Mix well.

Pour batter in to cake pan and bake 35 min. (approx) (or when knife comes clean out of cake) Cool 20-30 min and enjoy

(the aroma of the spices, applesauce and then the roasted chestnut smell is something!)

RE: Gluten Free recipes
Posted by: bagelbaker_OH Posted on: 2/8/2007 9:31:57 AM
#R8713216
GUACAMOLE (kid friendly…not spicy but very tasty)

2 lg ripe avocados peeled and pitted
1 C. chopped fresh tomatoes (or you can use a cup of canned chopped tomatoes)
2 TBS finely chopped fresh cilantro (or the dried flakes are good too)
3 TBS finely chopped sweet onion
1 clove fresh garlic, finely chopped
1 tsp salt (or to taste)
1 lemon (juiced)
1 lime (juiced)

Place all but the lime juice in a bowl. I used my thunderstick to chop it all up, but you can use a processor, leave it a bit chunky though. Put in serving bowl and pour the lime juice all over the top. Serve with 100% corn tortilla chips or brown rice cakes.

Posted by: bagelbaker_OH Posted on: 2/8/2007 9:32:21 AM
#R8713220
gluten free!

Bourbon Chicken...like the mall

2 lbs cut up bite size chicken
1-2 TBS olive oil (I used 3!)
1 crushed garlic clove
1/4 tsp ginger (I used the real thing..chopped fresh)
1/4 C. apple juice (wished I had real apple cider...I think it would've been even better!)
1/3 C. light brown sugar
2 TBS ketchup (most ketchups are gluten free, but check the label)
1 TBS apple cider vinegar (I was out so used a TBS lemon juice)
1/2 C. water
1/3 C. soy sauce (I may use less next time...a bit salty) LaChoy is gluten free

heat oil, cook chicken til browned. Heat other ingredients separate until blended and dissolved. Add chicken and simmer 20 min. optional to thicken with cornstarch. (which I did by taking an extra 1/4 cup of cold apple juice and stirring in 3 TBS cornstarch until dissolved and then pour slowly in bubbling chicken and stir until it is the thickness you like. You may not use all of the cornstarch mix! Go real slow. Serve over rice. Kids love this stuff!

RE: Gluten Free recipes
Posted by: CardinalPuff Posted on: 2/8/2007 9:20:33 PM
#R8716248
Gluten Free Peanut Butter Cookies


1-cup extra-chunky peanut butter
1-cup sugar
1-egg
1-teaspoon baking soda
1-cup chocolate chips

Mix all ingredients together. Place rounded teaspoons of dough on ungreased baking sheet. Bake for 10 minutes @350 degrees. Cookies will be puffy & golden. Cool on rack for 5 minutes

Baileyville, check out this link, it has a wealth of gluten free recipes that may be of some help for you? Have a Happy Thanksgiving, Connie

http://www.henrysmarkets.com/h/Gluten-Free/

Subject: Gluten-Free Recipes
Posted by: twinkle30 Replies: 3 Posted on: 2/12/2004 8:17:10 AM
#T302677
Gluten Free Gingerbread Cake
1 ¼ cups rice flour
1 ¼ cups cornstarch
2 tsp baking soda
1 tsp cinnamon
½ tsp each nutmeg and salt
¼ tsp each cloves and ginger
½ cup butter, at room temperature
½ cup brown sugar
2 eggs, slightly beaten
1 cup molasses
1 cup boiling water

1. Preheat oven to 325 F. Lightly great a 9 X 9 inch square baking pan. In a large bowl, sift together the rice flour, cornstarch, baking soda, cinnamon, nutmeg, salt, cloves and ginger. Set aside,
2. In a medium bowl, beat butter until light and fluffy. Gradually beat in brown sugar. Gradually add eggs and beat until well combined. Mixture may look a bit curdled but don’t worry. Add molasses and beat until well blended.
3. Beat in flour mixture, then boiling water. Batter is very liquid. Turn into the prepared pan. Bake 0 – 60 minutes or until a cake tester inserted in the centre of cake comes out clean. Cook on a rack. Serve warm with ice cream or cinnamon-spiked applesauce

RE: Gluten Free Recipe Successes!!
Posted by: chefly Posted on: 10/10/2007 9:24:48 PM
#R9619039
This is the bread DS loved. He had three slices with dinner. This is so soft and slices beautifully. It rose to the top of the pan. I had heard horror stories of gluten free bread but this puts my fears to rest. This is also easy because you don't knead it. (I let mine raise on a heating pad set on high and it only took 50 minutes.)
chefly

Gluten-Free Flax Bread
Recipe #190906
19 ratings
My own recipe, comes out fluffy and nice and need not be frozen. Healthy and full of nutrition, as opposed to rice flour based breads. Can be vegan* This was the foundation recipe of my cookbook - after all of these (and so many others) fantastic reviews, I was inspired. Please check out my book at http://laurie.ecrater.com
by Laurie150
recipezaar.com

12-18 servings, 1 loaf
1 1/4 cups gluten-free flour
1/4 cup garfava flour
1/2 cup potato starch
1/4 cup cornstarch
1/4 cup flax seed meal
2 1/2 teaspoons xanthan gum
2 teaspoons active dry yeast
1 teaspoon salt
2 eggs
2 egg whites
1 cup water or milk
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons vinegar


1. Combine flours, flax, starches, gum, yeast, salt.
2. In the mixer, combine wet ingredients, then add the dry.
3. Scrape the sides, and mix on medium for 4-5 minutes.
4. Pour into 9x5 pan, (8-1/2 x 4-1/2) and let rise to top of pan (took about 80 minutes)[Mine only took 50 minutes. chef]. I always, always let it rise in a turned off oven. [Heating pad on High]
5. Bake at 350F for about 40 ]35 min. chef]minutes.
6. Remove from pan, cool, and slice.
7. *use egg replacer of choice to create a vegan loaf, as well as an alternative sweetener for the honey
*Using a suggestion from Laurie, I used 1 Cup Sorghum, 1/4 cup brown rice flour and 1/4 cup white rice flour for the GF flour and the garfava flours. It was AMAZING!!! GREAT BREAD. (I also used the sorghum flour blend. chef)

RE: Gluten Free Recipe Successes!!
Posted by: chefly Posted on: 10/11/2007 10:55:20 PM
#R9622543
Gluten-Free Pie Crust

Gluten-free living doesn't mean you have to go without your favorite comfort foods! This delicious pie crust is light and flaky - the perfect foundation for fruit and cream pies alike.

Prep Time: 20 minutes, Cook time: 10 to 12 minutes, Makes: One 9-inch pie crust

1/3 c. brown rice flour (plus 1 Tbsp.)
1/3 c. tapioca flour
1/3 c. potato starch
1 Tbsp. cornstarch
2 tsp. sugar
1/2 tsp. gluten-free baking powder
1 1/2 tsp. xanthan gum
1/2 tsp. salt
1/2 c. non-hydrogenated shortening or Henry's Unsalted Butter, chilled (Spectrum shortening)
1 Henry's Large Egg, cold
1 tsp. apple cider vinegar

Preheat oven to 350°F. Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl. Cut cold shortening (my shortening wasn't cold) or butter into dry ingredient. Blend with a pastry cutter until butter in incorporated into the dry ingredients. The dough should hold together when squeezed. Beat egg with vinegar and mix into dough. Form dough into a ball with your hands. Add a little tapioca (used brown rice flour for more nutrition)flour if the dough is too sticky. Roll out the dough between to sheets of wax paper (sprinkled with tapicoa flour). The dough should be about 1 1/2 inches larger in diameter than the pie plate. Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.

TIP: If the recipe calls for a baked pie shell, prick the dough with a fork and bake at 350°F for 10 to 12 minutes. Cool before filling.
http://www.henrysmarkets.com/h/Gluten-Free_Pie_Crust/

Thanks everyone.

What is the dressing in your pea salad? Just make sure none of the ingredients has modified food starch or gluten, cider vinegar and balsamic vinegar is OK but other vinegar might have gluten.

Is your scalloped potato recipe made with cream or do you use canned soup? Canned cream of chicken, mushroom, celery, etc. has gluten.

Don't use soy sauce. It has gluten.

You could make a crustless pumpkin pie as long as there is no flour in the pie filling recipe you use, most don't contain flour.

Just make sure your salads don't contain gluten and your menu looks fine.

Don't use the same utensils, measuring cups that you used flour, etc. in without washing them first (if you were baking, making gravy, etc. at the same time you were going to make the gluten free food.) The gravy can be thickened with cornstarch or arrowroot but not flour. He could have corn bread if made without any flour and if gluten free baking powder was used (Rumford brand is gluten free) otherwise he can't eat any rolls or breads and couldn't use the same butter if a knife that cut a roll was then used in the butter container (cross contamination.) It really isn't as scary as it sounds. If a product doesn't say gluten free on it you can call the company and ask, they are great about that.

He will be so pleased that you are going through the work of making a meal he can eat.

chefly

Chefly, I thought modified cornstarch is made fro cornstarch. Never knew starch has gluten in it, especially not cornstarch.
Does that mean this boy could not eat pudding made with starch?

grelo, it isn't modified corn starch but modified food starch that may have gluten. They aren't listing the source of the starch this way.
chefly

Chefly thanks. I am glad to hear I can use cornstarch for the gravy. I was going out to buy arrowroot. The dressing for the 7 layer salad is something I have to really think about. I always use Ranch dressing but I know that probably has gluten. I can make a buttermilk dressing. I would like to use yogurt but I believe that's off limits too isn't it?