Ok so I am still pretty new with this gluten free diet. Does anyone have any susggestions for the big Thanksgiving and trying to keep things gluten free. We are getting together with my husband's large family so I can't have my meal custom cooked for me so I'm looking for the main things to avoid.
Thanks
Holidays
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Thanksgiving meals are full of land mines for gluten sensitive people. The worst offenders, of course, are the dressing, (and the turkey itself, if cooked with the dressing inside), most deserts, including pies, cakes, cookies, puddings, etc. Even salads can be off limits, if they contain croutons, or other gluten containing ingredients. Watch out for soy sauces, since many/most of them contain gluten.
I've probably overlooked some things, but hopefully someone who knows more about GF eating at Thanksgiving will offer some suggestions.
Tex
I've probably overlooked some things, but hopefully someone who knows more about GF eating at Thanksgiving will offer some suggestions.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
The first Thanksgiving eating this way is *definitely* the worst - it gets easier!
I forget if my aunt cooks stuffing inside the turkey or not - some people don't anymore b/c of safety concerns - I know there's always an additional baking dish of stuffing - I pass on that, of course! I don't worry much about cross-contamination. I know others are more vigilant than I am. Perhaps request a leg, as it will not have been in contact with the turkey cavity?
No dinner rolls for me! - I also forego the gravy. They have offered to make it w/cornstarch, but I have told them not to bother. I think it may be a regional thing, to some extent? Most Californians are not big on gravy (in fact I think we *only* have it @ T'giving & Christmas!) - so I really don't miss it at all!
I eat plain turkey, plain mashed potatoes, peas, some cranberry and the first course is usually a green salad of some sort (I can resort to the kids' jello if the salad is not "gluten-friendly"). I always contributed a dessert before my diagnosis - now I bring it so *I* have something sweet to eat after dinner. Everyone else loves it, as well, as an alternative to pie (I make a pumpkin cheesecake). I have to tweak it this year due to my daughter's recently-diagnosed tree-nut allergy, as there are pecans in the crust. I also bring a little bag of GF crackers so I can partake in the pre-dinner hors d'oeuvres spread - cheese, salami etc...
Really, with a little preparation, you can make minor adjustments and still enjoy the day! I recently discovered Whole Foods sells a frozen GF pie crust which is spectacular! Next year I may give one to my parents (who make all of the pies) and ask them to make one of them GF, so I can have more dessert options...
If they put sauces on things (veggies etc.) ask that they leave a portion plain for you to enjoy...
Good luck!
Mary
I forget if my aunt cooks stuffing inside the turkey or not - some people don't anymore b/c of safety concerns - I know there's always an additional baking dish of stuffing - I pass on that, of course! I don't worry much about cross-contamination. I know others are more vigilant than I am. Perhaps request a leg, as it will not have been in contact with the turkey cavity?
No dinner rolls for me! - I also forego the gravy. They have offered to make it w/cornstarch, but I have told them not to bother. I think it may be a regional thing, to some extent? Most Californians are not big on gravy (in fact I think we *only* have it @ T'giving & Christmas!) - so I really don't miss it at all!
I eat plain turkey, plain mashed potatoes, peas, some cranberry and the first course is usually a green salad of some sort (I can resort to the kids' jello if the salad is not "gluten-friendly"). I always contributed a dessert before my diagnosis - now I bring it so *I* have something sweet to eat after dinner. Everyone else loves it, as well, as an alternative to pie (I make a pumpkin cheesecake). I have to tweak it this year due to my daughter's recently-diagnosed tree-nut allergy, as there are pecans in the crust. I also bring a little bag of GF crackers so I can partake in the pre-dinner hors d'oeuvres spread - cheese, salami etc...
Really, with a little preparation, you can make minor adjustments and still enjoy the day! I recently discovered Whole Foods sells a frozen GF pie crust which is spectacular! Next year I may give one to my parents (who make all of the pies) and ask them to make one of them GF, so I can have more dessert options...
If they put sauces on things (veggies etc.) ask that they leave a portion plain for you to enjoy...
Good luck!
Mary
Wonderful ideas. I was pretty much on the right path with most of the stuff so that is good to know. I thinkI can pretty much handle it and for Christmas maybe I'll take some more time to prepare "safe" foods for me.
I'm wondering how many people that stick to a gluten free diet are able to eat "spelt" products. In speaking with my grandmother tha has the same problems as me she suggested I try them. I can eat "spelt" bread even though it technically has gluten in it with no problems. It has to do with the way the wheat is processed. Perhaps some people can try that. I never would have thought to experiment with it if she hadn't suggested it. I really enjoy their English Muffins for breakfast. These don't taste at all like rice bread (which I have trouble eating) they actaully only taste slightly different than regular muffins or bread.
At Christmas we are going to make me Spelt stuffing with the bread that is safe for me. i am going to look for some of the pie crusts!!! That sounds good.
I recently tried gluten free pancakes. I was a big fan of those though. I might have to play with some of the flavoring (maybe add some).
It is wonderful to have a place to share ideas with people.
I'm wondering how many people that stick to a gluten free diet are able to eat "spelt" products. In speaking with my grandmother tha has the same problems as me she suggested I try them. I can eat "spelt" bread even though it technically has gluten in it with no problems. It has to do with the way the wheat is processed. Perhaps some people can try that. I never would have thought to experiment with it if she hadn't suggested it. I really enjoy their English Muffins for breakfast. These don't taste at all like rice bread (which I have trouble eating) they actaully only taste slightly different than regular muffins or bread.
At Christmas we are going to make me Spelt stuffing with the bread that is safe for me. i am going to look for some of the pie crusts!!! That sounds good.
I recently tried gluten free pancakes. I was a big fan of those though. I might have to play with some of the flavoring (maybe add some).
It is wonderful to have a place to share ideas with people.
Actually, spelt has a moderate level of gluten. I'm surprised you can tolerate it. There are similar grains that are gluten free, such as quinoa, teff, and buckwheat, but spelt is not classified as a low gluten grain. Oats are classified as a low gluten grain, and many celiacs can tolerate them, as long as they are pure.
I think that for many of us, toxicity is a matter of dose. IOW, some people cannot tolerate even tiny amounts of gluten, whereas others can tolerate small to moderate amounts, without reacting. As we so often say, we are all different.
Tex
I think that for many of us, toxicity is a matter of dose. IOW, some people cannot tolerate even tiny amounts of gluten, whereas others can tolerate small to moderate amounts, without reacting. As we so often say, we are all different.
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.