Triumph Dining GF Thanksgiving

[JLH]

http://www.triumphdining.com/blog/glute ... dium=email

[Rosie]

Thanks, Joan. I saw a gravy recipe that uses sweet rice flour instead of cornstarch that looked good. Now that I'm off corn, I was wondering about the alternatives. Besides, the cornstarch gravies I've had in the past weren't very good. So I'll give this a try with a "mock" Thanksgiving dinner next week using a turkey breast so that I can try out some GF options in advance. Ironically, my daughter-in-law, her two kids (my grandkids) and sister are all CD, so they are relieved that someone who knows about GF will be cooking the dinner, although they feel bad that I am now struggling with LC. My son and DH don't need to worry about gluten, but are cool with eating GF. They both say that the substitutes work just fine.

Rosie

[Gloria]

Rosie,
I always use plain rice flour in my gravies and I can't tell the difference. It works the same as regular flour.

Gloria

[Dee]

I use sweet rice flour to do all of my thickenings. You'll never know the difference between normal flour & what we have to use.
Cornstarch & arrowroot have a glossy, kind of slimy texture that I just don't like.


Dee~~~

[Gloria]

Here are some gluten-free turkey brands:

http://glutenfreecooking.about.com/od/e ... brands.htm


Gloria

[Rosie]

This is fast becoming the "Thanksgiving for Newbies" string.

I can get the Shelton's Organic free-range turkey at my local Market of Choice. They come in their own box/carrying case. The clerk said that the price will come down closer to Thanksgiving, but didn't know how much. Right now it's $3.50 a lb. Yikes! My problem is that I have to avoid soy and corn as well as gluten, so just saying "gluten-free" isn't enough for me. Shelton's works, but if I want to spend less than $50 for a turkey, I better get to checking other brands.

Dee and Polly, what is the difference in cooking with the 3 types of rice flour: white rice flour, brown rice flour and sweet rice flour. One site said that sweet rice flour works better for gravy because it is a different variety of rice that has a thicker consistency when cooked.

Rosie

[Dee]

Here Rosie
In a preheated low oven (about 200 degree F), dry bread cubes. This will take awhile (hours) depending on the amount you have. You must go in and stir around occasionally. The key to keep the stuffing from getting to mush = "bigger cubes" and getting them REALLY dry. Dry like a crouton.
In a large skillet, melt margarine and cook onion and celery over medium heat until softened. Amount of time depends on the amount of veggies. Transfer to a bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning to taste. Add more broth if not wet enough. GF bread really sucks up the moisture and you may need more than indicated. The stuffing should be at the desired moisture level of the finished product – it will not get much more moist in the oven. Transfer to baking dish and bake in Bake at 325 degrees F for 20 minutes until heated through and crust forms on top.

Dee~~

[Dee]

Rosie,
Brown rice and white rice are the same grain. White rice is brown rice that has been stripped of its fibrous layers of bran and then polished smooth and white. Those outer layers contain most of the fiber and nutrients of the grain. So, the brown rice flour contains the nutrients & fiber. The while rice flour has been stripped of those.
Sweet white rice does not have a grainy texture like most of the rice flours. I like to use it in part of my GF flour mix when I'm baking say, a cake, cookies, pie crusts.
As far as the sweet rice flour, you will find that you don't need much when using as a thickener when making a slurry or a roux.

Dee~~~~

[JLH]

http://www.ceceliasmarketplace.com/ I recommend these books with reservations, they are not perfect. I contacted the company about some Paul Newman's dressings that were listed even though they actually contain soy. They did not follow up properly after I notified them by email.

It's too hard to explain the situation but I had called the Paul Newman company, too.

[JLH]

They used to have lists of food to cross off the list. Scary.

I just contacted them publicly on Facebook! Don't think they'll be able to ignore that..........

[Rosie]

Thanks for the dressing recipe, Dee. It looks like Thanksgiving should look and taste like those of the past. The extra work is worth it, as it's a special occasion. Last year my daughter-in-law tried making a GF dressing and it was pretty grim-----mushy like you were warning about. She and I can have a real bonding experience working on Thanksgiving dinner together. Last year was at my daughter's house. We had the guys take the 3 kids out to play, while us ladies were able to work kid-free. And after the third Mimosa, it went even better!

Rosie