gluten free diet
mary

By Mary Frances Pickett

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The Slacker’s Guide to A Gluten Free Thanksgiving – 13 Days Before Thanksgiving

November 15, 2013

Now that you know who’s coming to Thanksgiving and who’s doing the cooking (here’s that assignment, if you missed it), it’s time to finalize the recipes. If you’re not doing the cooking, but need food to be gluten free, then you’ll need to coordinate recipes with the person doing the cooking. After all, once you tell them all that they’ll need to do to prevent cross-contamination, they may ask you to cook after all.

If you don’t already have a recipe file with your favorite Gluten Free Thanksgiving recipes, then you can use mine: Thankfully Gluten Free: Recipes For A Delicious Gluten Free Thanksgiving

Today’s assignment: Write down the recipes that you’ll be preparing, make a list of ingredients and order any ingredients that you can’t get locally. Keep this list readily accessible, so that you can buy the ingredients as they’re needed (or as your budget permits) over the next two weeks.

If you’re traveling for Thanksgiving, go ahead and order ingredients on Amazon and have them ship your order to your destination.

If it’s any help, here’s what I’ll be ordering today:

Bob’s Red Mill Gluten Free Cornmeal
for cornbread stuffing
Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
for bread for leftover turkey sandwiches
Bob’s Red Mill Brown Rice Flour
for pie crusts and gravy, and cream of mushroom soup
Bob’s Red Mill Tapioca Flour
for pie crusts

 

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