Gluten-Free Recipes for Thanksgiving



Pumpkin Bread with Homemade Frosting

November 5, 2015

Pumpkin Bread with Homemade Frosting


From Chef Oonagh Williams of Royal Temptations Catering

This bread freezes well, so you can make this in advance. The recipe can also be halved easily.

Ingredients:

  • 1 can (15oz) solid pack pumpkin, not pie filling (ingredient list should only be pumpkin) You can also use 2 cups of mashed sweet potatoes
  • 2 1/2 cups sugar
  • 1 cup vegetable oil (or 1 cup applesauce or ½ cup oil and ½ cup plain yogurt)
  • 4 extra large eggs or 5 large eggs
  • 2/3 cup waterGluten-Free Pumpkin Bundt Cake
  • 2 tsp vanilla
  • 3 tsp cinnamon
  • 1/2 tsp ground ginger
  • ½ tsp ground allspice
  • grated fresh nutmeg
  • ½ tsp ground cardamom (or 2 Tbsp pumpkin pie spice to replace individual spices)
  • 2 1/2 cup Oonagh’s Gluten-Free Flour Mix
  • 1 cup almond meal
  • 1 tsp xanthan gum
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/3 cup craisins – dried cranberries
  • 1/3 cup golden or ordinary raisins
  • 1/3 cup chopped pecans or other nuts

Directions:

1. Put pumpkin, oil, sugar, eggs, water and vanilla in large (8 cup) mixing bowl and beat well for 2 minutes until air bubbles are visible.

2. Stir all dry ingredients together, then beat in dry ingredients. Stir in fruit and nuts.

3. Pour into 2 well greased 9 x 5” loaf pans, or 2 six-hole mini bundt tins (bundt tins will be well filled). Bake at 350 degrees for 1 hour 15 minutes for loaf or 20-30 minutes for muffins/bundts. Cake should be well risen, dark brown (because of spices), firm at edges and pulling away from sides.

4. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely. Cake keeps fresh for quite a few days, freezes and microwaves well. If cake still feels sticky on side nearest to bottom of pan, then put it back in oven for about 10 more minutes.

5. Serve with cream cheese for breakfast or top with cream cheese frosting on bundt cakes for a party.


Cream Cheese Frosting

Ingredients:

  • 1 stick of butter, softened, unsalted if you have it
  • 4 oz. cream cheese (1/2 of block) at room temperature (lite is fine, but it gives a softer texture)
  • 1 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 tbsp cream

Directions:

Beat all frosting ingredients together until desired consistency. Add more or less sugar and cream to your preferred taste. If you used softened butter, then it will spread easily, but will need to be refrigerated in order to use a piping bag and decorative pipe. The cream makes it taste like melted vanilla ice cream, but you can get away with using milk.


Brown Sugar Frosting

Ingredients:

  • 1 1/3 cup packed brown sugar
  • 2/3 cup unsalted butter
  • ¼ cup milk
  • 2 cups icing sugar
  • 1 tsp vanilla

Directions:

In microwave or small non-stick pan, bring brown sugar, butter and milk to a gentle boil. Stir until butter melts, sugar dissolves, and mixture is smooth. Gradually beat icing sugar and vanilla into hot mix. You can add red and yellow food color to make pumpkin orange.


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Raspberry Bread Pudding

Raspberry Bread Pudding

Raspberry Bread Casserole

This recipe is courtesy of NFCA Blogger Ambassador, Cindy Gordon, of Vegetarian Mamma



For more delicious recipes, visit NFCA’s Gluten-Free Holiday Recipe Box.

Ingredients:

  • 10 slices of gluten-free bread, cubed
  • 8 oz. tub of cream cheese
  • 2 cups of fresh raspberries
  • 7 eggs
  • 1 1/2 cups of milk
  • 1/2 cup of maple syrup

Directions:

  1. Spray a 9″ x 13″ pan with oil.
  2. Place half of the bread on the bottom of the pan.
  3. Dollop the cream cheese evenly on bread cubes.
  4. Place half the raspberries on top of the cream cheese.
  5. Top with remaining bread and then remaining raspberries
  6. Beat eggs, milk and maple syrup.
  7. Pour directly over mixture in pan.
  8. Bake, covered, at 350 degrees F for 45 minutes.
  9. Enjoy!


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Pumpkin Loaf Cake

Pumpkin Loaf Cake

Ingredients:

Loaf

  • 4 T. butter, melted
  • 2 eggs
  • 1 1/3 cups Pamela’s Baking and Pancake Mix
  • 1 tsp. cinnamon
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 tsp. cloves
  • 1/2 tsp. salt
  • 1/2 tsp. ginger

Topping (Optional)

  • 2 T. butter, melted
  • 1/3 cup packed brown sugar
  • 1/2 cup of nuts

Directions:

1. Preheat oven to 350 degrees.

2. Beat together butter, sugar, egg and pumpkin.

3. Add remaining loaf ingredients and mix completely. Pour into greased 8″ x 4″ loaf pan.

4. Mix nut topping and smooth evenly over batter. Pat lightly into the top of the batter.

5. Bake for 50-60 minutes, or until toothpick inserted in center comes out clean.


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Indulgent Mini Cornbreads

Indulgent Mini Cornbreads


From Oonagh Williams of Royal Temptations Catering

Want more recipes from Chef Oonagh? Keep an eye out for her column in NFCA’s December 2014 newsletter, hitting inboxes on December 4.

I wanted a more indulgent corn bread. I remember the soft, buttery, cake-like corn breads often served in restaurants that my husband can eat. Sorry, New England-style is sweet. My everyday cornbread has fat-free milk or almond milk, olive oil and liquid egg substitute. Very tasty without the fat calories. This version is just from cornmeal. I find that I like the “grittiness” of Arrowhead Mills cornmeal, (labeled gluten-free). Other friends like coarser or smoother corn meals. Bob’s Red Mill make both. Their version is grittier since it is stone ground, but more nutritious. A coarser corn meal might also make a drier cornbread.

I should remember not to experiment with a recipe when I am busy, with my husband home and back aching. I ended up making these with 5 oz. 10 Tbsp. of butter instead of the 6 Tbsp. I tell you in the recipe. So beyond indulgent to evil! They were very good, but the butter quantity is crazy. So stick with the 6 Tbsp. recipe. It’s still a lot of butter.

Makes 6 mini loaves, a little bigger than 2×4”Gluten-Free Indulgent Mini Cornbreads

Ingredients:

  • 3 oz. 6 Tbsp. (85g) soft butter or substitute, melted
  • 1/3 cup (2+1/2 oz., 70g) sugar
  • 1 egg
  • 1 tsp. (5ml) gluten-free vanilla extract
  • 1 cup (5 oz., 145g) labeled gluten-free cornmeal
  • 1/2 tsp. baking soda
  • 1/8 tsp xanthan gum (They are crumbly without xanthan gum. My husband complained, I didn’t mind.)
  • ½ cup (120 ml., 4 fl. oz.) buttermilk (Add 1 tsp. lemon juice to almond milk etc. for dairy-free. In New Hampshire, we can easily buy “real” buttermilk.)
  • Pinch of salt
  • Maple syrup to finish

Directions:

  1. Preheat oven to 375 degrees and grease 6 cavity mini loaf pan.
  2. Place all ingredients in bowl and beat with an electric mixer for about 2 minutes until creamy and fluffy. If the mixture looks too stiff, add 1-2 Tbsp. more buttermilk.
  3. Scoop into greased mini loaf pans and smooth surface.
  4. Bake in preheated oven for 15 minutes until risen and golden brown.
  5. Brush tops of warm cornbread with maple syrup. Of course you can also whip some maple syrup into soft butter to serve with cornbread.

Alternative Suggestions:You can add some chopped jalapeñoes, cheese, herbs, bits of bacon, red pepper.

Watch me on New Hampshire’s ABC TV on Wednesday, November 19, 2014 for something deliciously gluten-free. On Friday, December 12, 2014, I’ll be making my gluten-free Kahlua tipsy cake at the producer’s request. She doesn’t mind it’s gluten-free, even though she’s a wheat eater.

Chef Oonagh’s son was diagnosed over 5 years ago with no previous symptoms. She has non-celiac gluten sensitivity, but with celiac disease markers, and has cousins with celiac disease. Chef Oonagh is British, has a culinary arts degree, trained in London and Switzerland and lives in New Hampshire. Chef Oonagh will be speaking at the GFAF Expos in Springfield, Massachusetts in October and Dallas, Texas in November. Chef Oonagh has just returned from speaking and teaching gluten-free cooking classes to a support group in Dallas and Fort Worth. ‘Like’ Chef Oonagh at Gluten Free Cooking with Oonagh on FB where she posts links to her recipes, her Delicious Gluten Free cooking cookbook (over 200 pages), appearances on the local ABC station, products, her classes, and where you can meet her when she speaks at conferences nationwide. E-mail at [email protected].


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TAGS: BREADS, THANKSGIVING, HOLIDAY


Savory Herb Gluten-Free Stuffing

November 18, 2013

Savory Herb Gluten-Free Stuffing

Rudi's logo



Courtesy of Rudi’s Gluten-Free Bakery & Laura Hanley of G-Free Laura

Rudi's Gluten-Free Stuffing

Ingredients:

  • 12 oz. Rudi’s Savory Herb Gluten-Free Stuffing
  • 1 cup celery, chopped
  • 1/2 cup onion, chopped
  • 1 egg
  • 3/4 stick butter or margarine
  • 3/4 tsp. poultry seasoning
  • 1/4 tsp. sage
  • 1/8 tsp. pepper
  • 1/4 tsp. salt
  • Gluten-free chicken broth
  • 1/2 medium apple

Directions:

  1. Sautee onions and celery in butter until soft.
  2. Beat egg into 1/2 cup of the chicken broth.
  3. Mix above together and add seasonings, Rudi’s Savory Herb Gluten-Free Stuffing, and salt and pepper. Add enough extra broth (approximately 1 ½ cup) until well moistened.
  4. Pour into a buttered pan/casserole dish and bake at 350 degrees until the top is golden brown and crunchy; approximately 35-45 minutes.


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Coconut Pumpkin Pie

November 11, 2013

Coconut Pumpkin Pie

Thai Kitchen


Courtesy of Thai Kitchen

Pumpkin Pie

Makes 8 servings.
Prep Time:
15 minutes
Cook Time: 1 hour and 20 minutes

Ingredients:

  • 1 gluten-free pie crust (recipe follows) or use purchased gluten-free deep dish pie crust
  • 3 eggs, beaten
  • 3/4 cup packed brown sugar
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 can (15 oz.) pumpkin
  • 1 can (13.66 oz.) Thai Kitchen Coconut Milk

Directions:

  1. Bake pie crust in preheated 425°F oven 10 to 12 minutes or until lightly browned.
  2. Meanwhile, mix eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into prebaked pie crust.
  3. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack. Serve warm or refrigerate until ready to serve. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired. Store leftover pie in refrigerator.

Gluten-Free Pie Crust:

  1. Spray 9-inch deep dish pie plate with a gluten-free non-stick cooking spray. Place 1 1/2 cups gluten-free pancake and baking mix in medium bowl.
  2. Cut in 1/2 cup (1 stick) cold butter, cut into chunks, with pastry blender or 2 knives until fine crumbs form.
  3. Add 3 to 4 Tbsp. ice water, 1 Tbsp. at a time; tossing with fork to moisten.
  4. Form dough into a ball. Press onto bottom and up sides of pie plate.


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Pear Toasted Walnut and Blue Cheese Stuffing

October 21, 2013

Pear Toasted Walnut and Blue Cheese Stuffing


Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery

Rudi's gluten-free stuffing

Ingredients:

  • 6 cups (1-12 oz. bag) of Rudi’s Gluten-Free Stuffing
  • ½ Tbsp. olive oil
  • ¼ cup butter
  • 2 cloves garlic, minced
  • 1/2 large onion, chopped
  • 1 large pear, chopped
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
  • ¼ tsp. paprika
  • 1 tsp. of minced rubbed rosemary
  • 1 tsp. rubbed sage
  • ½ cup walnuts, chopped and toasted
  • 2 cups gluten-free chicken or gluten-free vegetable stock
  • 1 egg, beaten
  • 2/3 cup blue cheese, crumbled & divided

Directions:

  1. Preheat the oven to 400°F and butter a 2-quart baking dish (13”x9”x2”). In a large skillet, heat the olive oil and then add the butter.
  2. Once melted, add the onion and garlic, cook on medium heat for about 3 to 4 minutes.
  3. Next add in the pear and cook until tender, for about 7 minutes. Add the salt, paprika, pepper rosemary and sage and stir to coat the mixture. Turn off the heat and set aside.
  4. Add Rudi’s Gluten-Free Stuffing Mix to a large mixing bowl. Add the onion-pear mixture and stir to incorporate. Stir in the toasted walnuts and add the chicken or vegetable stock one cup at a time until the stuffing reaches your desired consistency.
  5. Stir in the egg.
  6. Finally, stir in half of the blue cheese and transfer the stuffing to the baking dish, pressing it down gently. Sprinkle the remaining blue cheese onto the top of the stuffing and press the pieces into the top of the mixture.
  7. Bake covered for about 30 minutes, remove the top and bake about 15 minutes more, or until the top is browned and crispy. Serve warm and enjoy!

Keep the recipes coming!

Pin your favorite gluten-free holiday recipe to the new Pinterest board from NFCA and Rudi’s Gluten-Free Bakery. Be sure to download the Gluten-Free Cooking and Baking Essentials Checklists so you can prepare early for the holiday season.


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Green Bean Casserole

December 3, 2012

Green Bean Casserole

Rudi's Gluten-Free Bakery Logo


Courtesy of Rudi’s Gluten-Free Bakery

Green Bean Casserole

Ingredients:

  • 5 Tbsp. cornstarch
  • 3 Tbsp. white rice flour
  • 2 onions, one sliced into thin strips, one finely diced
  • Olive oil
  • 3 cups white button mushrooms, finely chopped
  • 2 cups milk
  • 16 oz. fresh green beans, cleaned, trimmed, and cooked until tender
  • Salt
  • Pepper
  • 1/4 cup grated cheddar cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. To make the onion crisps, pour 3 Tbsp. cornstarch, 3 Tbsp. rice flour and finely sliced onions into a Ziploc bag and shake until completely covered. In a large cast iron skillet pour olive oil until it is a 1/4 inch deep and turn on high heat. Once oil is hot (test with one onion, if it sizzles you are ready) toss in flour covered onion crisps and fry until browned, do it in several shifts so the pan doesn’t get too crowded. Remove onions from oil and place on a dry paper towel.
  3. In a medium pan pour in 3 Tbsp. of olive oil, chopped onions, and white mushrooms. Cook until mushrooms are soft, then add milk. Once milk is boiling add in 2 Tbsp. cornstarch, stir continuously with a whisk to prevent clumping and ensure thickening. Boil for about a minute then remove from heat and put on low heat to simmer for several minutes, add salt and pepper.
  4. Stir in cooked green beans until everything is mixed, you can either add in the cheese now or put all of it on top once poured into casserole dish. Pour everything into casserole dish, cover and bake for 30 minutes. Once ready to serve, add homemade onion crisps and enjoy!


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Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions

November 19, 2012

Thanksgiving Stuffing with Sausage, Golden Raisins and Carmelized Leeks & Onions


Courtesy of Kathleen Reale of Be Free for Me

Thanksgiving Gluten-Free Stuffing with Sausage, Golden Raisins and Carmelized Onions

Makes 6-8 servings

Ingredients:

  • 16 ounces of gluten-free bread (the crustier the bread, the better) cut into ½” cubes.
  • 2 1/2 cups gluten-free chicken broth (with extra on reserve if needed)
  • ½ dozen eggs, beaten lightly
  • 1 and 1/2 lbs. ground sausage
  • ¼ stick butter, plus extra to butter a baking dish and foil cover
  • 3 chopped leeks (light green and white parts only)
  • 3 cups onions, chopped (about 2 medium)
  • 1 cup carrots, peeled and diced
  • 1 large fresh fennel bulb, trimmed and diced
  • 2 Tbsp. fennel seeds
  • 5 garlic cloves, minced
  • 1 cup golden raisins
  • 3 Tbsp. of Bell’s Seasoning (or make your own seasoning by combining oregano, sage, marjoram and rosemary)
  • Salt and pepper, to taste

Directions:

  1. Several hours before starting the recipe, dice up the gluten-free bread. Place it on a baking sheet and let stand for several hours, uncovered, to dry and become crusty.
  2. When ready to cook, preheat oven to 350°F.
  3. In a large nonstick skillet over medium heat, toast the fennel seeds until fragrant, about 4-5 minutes. Place in a bowl, and set aside.
  4. Increase heat to medium-high and add the sausage to the skillet. Cook the sausage until it is browned. While cooking, break up the sausage with a wooden spoon to make it crumbly. Drain the sausage and remove the sausage to a large bowl.
  5. Keeping the skillet over medium high heat, add the butter to the drippings in the skillet. Add the chopped fennel bulb, leeks, onions, and carrots and sauté until leeks and onions are brown and soft, around 20 minutes.
  6. Add the toasted fennel seeds and the garlic and sauté for another 5 minutes or so.
  7. Spoon the vegetable mixture into the bowl with the browned sausage. Gently stir in the raisins and remaining spices.
  8. Add the gluten-free bread cubes and chicken broth into sausage-vegetable mixture, and then mix in the beaten eggs.
  9. Transfer stuffing to a greased 13’ x 9’ x 2” glass baking dish or casserole pan. Take a large piece of tinfoil and butter. Cover the dish (buttered side down) with the tinfoil, and cook for about 40 minutes, or until the stuffing is heated through.
  10. Uncover and bake until top is slightly crisp and beginning to brown, about 25 minutes longer. (Note: if stuffing is slightly dry, slowly drizzle a bit of additional chicken broth into the stuffing and fluff with a fork).


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Rosemary & Cranberry Stuffing

October 22, 2012

Rosemary & Cranberry Stuffing

French Meadow Bakery Logo


Courtesy of French Meadow Bakery

Gluten-Free Rosemary and Cranberry Stuffing

Makes 8 servings

Ingredients:

  • 1 loaf French Meadow Gluten-Free Multigrain Bread
  • 1/4 cup butter
  • 1 onion, chopped
  • 3 stalks celery, chopped
  • 2 Tbsp minced rosemary
  • 1 cup dried cranberries
  • 2 cups gluten-free chicken broth

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Cut bread in cubes.
  3. Bake cubes for about 10-15 minutes.
  4. Melt butter in large pan over medium heat.
  5. Add onion, celery and rosemary to pan. Season with salt and pepper.
  6. Cook for about 10 minutes, stirring occasionally.
  7. Gently stir together bread cubes, onion mixture, cranberries and chicken broth.
  8. Place mixture in greased 8×8 inch pan.
  9. Bake for about 45 minutes, until golden brown.

For more fall-inspired gluten-free recipes and reviews, visit Gluten-Free Cooking with French Meadow Bakery.


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