A Gluten-free Holiday

This month I would like to give you some ideas for how to make your holiday gluten-free.

Stuffing is a main stay on most Thanksgiving tables. This is an easy substitution. Purchase your favorite gluten-free bread and use it instead of the standard loaves of bread. Whole Foods, New Leaf Market, Trader Joe's and Earthbeam all carry gluten-free breads or check out this website for some other options.

Desserts are a little more challenging. I highly recommend that you either purchase Bob's Redmill gluten-free flour mix or make your own mix.

All-Purpose Flour Blend
6 cups white or brown rice flour
3 cups tapioca flour
1 1/2 cups potato starch
1 Tbsp sea salt
2 Tbsp xanthum gum
Mix all ingredients together well and store in an airtight container in the refrigerator or freezer.

This All-purpose flour blend can be substituted as equal parts for any recipe.

Pie Crust
2 3/4 cups of All-Purpose Flour (plus extra for dusting)
1/2 tsp salt
1 1/3 cups chilled organic butter cut into small pieces
2/3 cup of ice water

In a food processor, pulse together the flour and salt. Add the butter and pulse until coarse crumbs form (~ 10 seconds). Pour in the ice water slowly and pulse until the dough comes together and the water is fully incorporated (~30 seconds). Divide into two equal pieces, wrap each in plastic wrap or wax paper and flatten each into a disk. Freeze until firm, about 15 minutes. Continue with your pie recipe as directed.

The crust can be kept for two days in the refrigerator or up to three months in the freezer.

In addition to using the gluten-free flours I highly recommend cutting the sugar amounts in half and or substituting a natural sugar such as maple syrup or honey.

Using these gluten-free flour mixes will make your holiday season much more enjoyable and healthy. Give it a try, you will like it!

*Flour recipe from "Cooking for Isaiah" by Silvana Nardone.