I hope everyone had a great Thanksgiving!
It was an interesting experience for me since I wasn’t even sure what I would be able to eat. Having to be gluten-free and not in control of the menu is a bit nerve-racking. It turned out that the only thing I could eat was the bean salad that I brought.
That would be garbanzo beans, black beans, kidney beans, onions and cilantro mixed with a red wine vinegar dressing.
Red wine vinegar, sugar, salt and pepper.
Which, I ended up not minding. I had eaten a mini-meal before arriving just in case they didn’t realize a particular seasoning wasn’t good, or if foods were accidentally served with the same spoons or any other of a million cross-contamination issues.
I did eat a couple of sweet pickles that were on a tray, but then wondered about them. While the pickles I’m sure were fine, what was to stop someone from digging in to the rolls and then grabbing some pickles? It was enough to make me pause and concentrate on my bean salad!
Friday evening was another dinner (gotta fit in all of the family!) This one was easier as the chef was very recently diagnosed with Celiac herself. Very recently as in less than a week before! She is still in the process of decontaminating her kitchen, but I knew that at least the dishes wouldn’t have gluten in them. She even made a gluten-free apple pie. It didn’t turn out, but we ate some anyway!
Working with gluten-free recipes can lead to some flops! Besides the bean salad that I brought to both dinners, I also made a gluten-free pumpkin pie. The first one I made flopped, but I found out that was because the magazine printed the wrong version of the recipe I was using. Following the correct recipe from the internet yielded much better results!
Visit Jules Shepard's website at blog.julesglutenfree.com
for the correct recipe! Practice it and you can make it for your next holiday party!
It’s supposed to be a “crustless” pumpkin pie, with the flour in the recipe making sort of a crust at the bottom. Well the wrong recipe certainly didn’t yield a crust, considering it wasn't supposed to!
But the correct recipe in the link I provided tastes amazing.
I gathered my wet ingredients. (eggs, pumpkin, oil, almond milk, vanilla, cream)
And my dry ingredients. (baking powder, cinnamon, nutmeg, cloves, sugar, salt, brown sugar, and gluten-free all-purpose flour)
I baked it up and fully enjoyed a pie that didn’t hurt my insides!
Topped with freshly made whipped cream: it’s divine.
How was your holiday? Oh, and am I the only one who refuses to decorate for Christmas until December?