You Really Can Be Gluten and Dairy Free On Thanksgiving

Here’s a few tips for a Gluten and Dairy free Turkey Day that I’ve used over the years!

  • Remember to cut up and toast your gluten free bread cubes on low heat for a long time to get them nice and dry and crunchy to use for your GF stuffing.  Leaving them out ahead of time to get a bit stale helps too.  And of course, look for gluten free croutons which make great GF stuffing.
  • If you want to avoid any kind of bread stuffings then go with super healthy wild rice or quinoa pilafs and add the same stuff you would to your bread stuffing.  These are fabulous, add some turkey or veggie stock to it and let the flavors really meld together.
  • If you want to lighten up your potatoes use a combination of celery root and potato and really whip them with a hand blender stick.
  • If you want to go really light–try steaming cauliflower til tender and then place in a high speed blender.  Don’t add any liquid, just push it down til it’s totally creamy. Add a touch of olive oil, salt and pepper and then serve piping hot with a tiny drizzle of olive oil and snipped chives on top.
  • For die hard gravy fans–there is no problem using tapioca or potato starch for your thickener.   Not quite as high glycemic as corn starch, but almost.
  • Remember that sweet potatoes are named as such because they are already…….sweet!  No need to add anything sweet to them for goodness sake!
  • You can easily buy GF pie crusts now or my favorite GF flour mixture is:  2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca starch.  Just mix this in a sealable container and scoop from it as you need it during the holidays.  I change it up often in order to experiment so this year I might try using quinoa flour instead of potato starch to increase the protein.  Just follow your favorite flaky pie crust recipe using this flour mixture.  I’ve also used ghee instead of butter and that was ok too.
  • My pumpkin pie is gluten and dairy free and I get there by using unsweetened almond milk in the filling, an extra egg white, and only about 1/3 cup of maple syrup for the large can of pumpkin.  I decrease the almond milk by about 1/3 since I am using a liquid sweetener and then I double the spices for big flavor!  I bet some of the popular coconut products could be a nice dairy alternative also, give it a try and let me know.
  • Remember you can always make the pumpkin pie filling in ramekins or custard cups and skip the crust.
  • If you want to avoid eggs altogether, then definitely go with apple crisp or even baked apples or other warmed fruit with toasted nuts for a lighter dessert.

Hope some of these tips are helpful for you and do leave me a comment about your favorite ways to lighten up your Thanksgiving dinner and keep it allergen free!

About Sheila Wagner PT, CN, BCHN

Sheila’s cutting edge ability to uncover hidden source(s) of health issues when no one else has is the first piece to her step wise approach in solving your persistent health complaints.

+Sheila Wagner is the ultimate expert assisting people nationwide to finally fix their health through 1:1 consults, group programs, lectures and classes.

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