Gluten Free Thanksgiving Recipes

A Gluten Free Thanksgiving is very easy to have in your own home.  But if you are going to be a guest, think about bringing a few slices of your own GF turkey if your host stuffs theirs.  I usually bring along a Pumpkin Flan as well.  Below is an easy Green Beans recipe as an alternative for green bean casserole.  Also included is a wonderful recipe for Popovers.  The Popovers are one of the few recipes I make that are not naturally gluten free and require special ingredients.  I have served a GF Thanksgiving to guests for over 20 years.

For Pumpkin Flan go to this recipe.

*******************************************

Green Beans with Toasted Hazelnut-Lemon Butter

1 1/2 tablespoons soften butter

3 tablespoons finely chopped hazelnuts, toasted

1 1/2 teaspoons grated lemon rind

2 1/4 teaspoons salt, divided

8 cups of water

1 1/2 pounds of trimmed green beans  These can be found bagged (like salad) in the fresh vegetable isle.

photo

Combine butter, hazelnuts, lemon rind and 1/2 teaspoon salt in a small bowl and blend well.  Butter can be made up a week in advance and refrigerated.

Boil water with 1 3/4 teaspoons of salt.  Add green beans and cook 3 minutes.  Drain and return pan to medium heat.  Add butter mixture and beans.  Cook about 3 minutes until beans are well coated and tender.

adapted from Cooking Light

*****************************************************

These gluten free Popovers are straight from the box of King Arthur Flour Gluten Free  multi-purpose flour mix.  The Popovers bake up light and hollow in the center.  Just a caution when planning your meal, they take 45 minutes to bake and rest.

4 large eggs

3 tablespoons melted butter

1 1/4 cups of lukewarm milk

1 cup of King Arthur multi-purpose flour  Grocery stores are carrying this now or  can be ordered from  their website as well.

DSC_0564

1/4 teaspoon xanthan gum Can be found in health food stores.

1/2 teaspoon salt

1. Preheat oven to 400 degrees.  Grease 12 cup muffin tin. I like to use cooking spray.

2. Whisk together the eggs, butter, and milk in a large bowl.  In a separate bowl, whisk the flour, xanthan gum, and salt.  Gradually whisk dry ingredients into the liquid, whisking until the batter is smooth.

3. Pour batter into muffin tin filling each cup 2/3 full.

4. Bake for 25 minutes.

5. Reduce heat to 350 degrees and bake 15 more minutes until Popovers are deep brown.

6.  Remove from oven and let them rest for 5 minutes.  Remove from tin and serve immediately.


Gluten Free Thanksgiving Recipes

A Gluten Free Thanksgiving is very easy to have in your own home.  But if you are going to be a guest, think about bringing a few slices of your own GF turkey if your host stuffs theirs.  I usually bring along a Pumpkin Flan as well.  Below is an easy Green Beans recipe as an alternative for green bean casserole.  Also included is a wonderful recipe for Popovers.  The Popovers are one of the few recipes I make that are not naturally gluten free and require special ingredients.  I have served a GF Thanksgiving to guests for over 20 years.

For Pumpkin Flan go to this recipe.

*******************************************

Green Beans with Toasted Hazelnut-Lemon Butter

1 1/2 tablespoons soften butter

3 tablespoons finely chopped hazelnuts, toasted

1 1/2 teaspoons grated lemon rind

2 1/4 teaspoons salt, divided

8 cups of water

1 1/2 pounds of trimmed green beans  These can be found bagged (like salad) in the fresh vegetable isle.

photo

Combine butter, hazelnuts, lemon rind and 1/2 teaspoon salt in a small bowl and blend well.  Butter can be made up a week in advance and refrigerated.

Boil water with 1 3/4 teaspoons of salt.  Add green beans and cook 3 minutes.  Drain and return pan to medium heat.  Add butter mixture and beans.  Cook about 3 minutes until beans are well coated and tender.

adapted from Cooking Light

*****************************************************

These gluten free Popovers are straight from the box of King Arthur Flour Gluten Free  multi-purpose flour mix.  The Popovers bake up light and hollow in the center.  Just a caution when planning your meal, they take 45 minutes to bake and rest.

4 large eggs

3 tablespoons melted butter

1 1/4 cups of lukewarm milk

1 cup of King Arthur multi-purpose flour  Grocery stores are carrying this now or  can be ordered from  their website as well.

DSC_0564

1/4 teaspoon xanthan gum Can be found in health food stores.

1/2 teaspoon salt

1. Preheat oven to 400 degrees.  Grease 12 cup muffin tin. I like to use cooking spray.

2. Whisk together the eggs, butter, and milk in a large bowl.  In a separate bowl, whisk the flour, xanthan gum, and salt.  Gradually whisk dry ingredients into the liquid, whisking until the batter is smooth.

3. Pour batter into muffin tin filling each cup 2/3 full.

4. Bake for 25 minutes.

5. Reduce heat to 350 degrees and bake 15 more minutes until Popovers are deep brown.

6.  Remove from oven and let them rest for 5 minutes.  Remove from tin and serve immediately.


Thanksgiving Dessert – Pumpkin Flan

Pumpkin Flan

DSC_0739

Tired of watching others eat pumpkin pie?  Here is a great alternative that is gluten free.  I think it is better than pie!

1/2 cup granulated sugar

3/4 cup light-brown

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon coarse salt

1 cup canned cooked pumpkin puree

1 1/2 cup half and half

5 large eggs, beaten

1 teaspoon pure vanilla extract check for GF

Preheat oven to 350 degrees

*You will need a  9 inch cake pan and a roasting pan large enough to set the cake pan in.

Put granulated sugar into a 9 inch cake pan and set on the center oven rack.  Bake until sugar is melted about 8 to 12 minutes. Take out of the oven.  Swirl to cover  the bottom of the pan with caramel.  Set aside.  Be sure to watch carefully while in the oven!

In a large bowl whisk together next 5 ingredients.  Stir in pumpkin.

In a medium bowl, whisk together the rest of the ingredients.  Then thoroughly mix into the large bowl with the pumpkin mixture.

Set the cake pan with the caramel into a large roasting pan and pour the custard over it.  Put it into the oven and fill with hot tap water halfway up the sides.

Bake 1 hour and 10 minutes or until custard is set.  (Remove cake pan carefully from the water and let the water cool in the oven.)  Cool the flan then chill in the refrigerator.  Run a knife around the edge and invert on to a rimmed plate.  Enjoy!

This dessert is easy to take along.  Keep it in the pan  in a cold cooler.  Remove it from the pan  just before eating.

adapted from Martha Stewart