Blogs > Suddenly Gluten Free

One mom's journey into a gluten-free kitchen after her son was diagnosed with celiac disease and autism. Get gluten-free recipes that even the pickiest eater will gobble up and learn how to plan meals for people with special diets.

Sunday, November 23, 2008

A gluten-free Thanksgiving

As Thanksgiving approaches, I have been busy working ahead to make sure my picky eaters will have gluten-free fare to take to the holiday table. Fortunately, I'm not cooking the entire feast. Although, I'm left wondering which is the easier option -- cooking a gluten-free meal for the family, or making sure no gluten (or dairy) sneaks onto my little ones' plates.

Here is my game plan:

1. I'm working on making some comparable desserts. After a few attempts, I think I am finally successful with a pumpkin recipe comparable to the traditional pie.

2. I plan to bring chicken in lieu of turkey, since this one will be stuffed with another Thanksgiving tradition.

3. I am working on crafts with the kids and telling stories about the Pilgrims and the first Thanksgiving. It's not all about food, after all.

4. I will make sure butter is left off the veggies and may bring my own side to add to the table, such as baked sweet potatoes or green beans.

5. As in any meal served buffet-style, I will make sure everything has a separate serving spoon.

Maybe next year I will take on the big feast. For now, I will be thankful for family and friends that are willing to take on the task and invite our gluten-free gang over for the holiday meal.

Pumpkin Dessert

Crust
1 bag (7 ounces) gluten-free ginger snap cookies (I used Pamela's)
3 tablespoons butter or buttery spread

Pie (I used a variant of Libby's recipe)
1/2 of a 29-ounce can of PURE pumpkin (Libby's is gluten-free)
1 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs
1 can evaporated milk (equal parts coconut milk or 1/2 cup soy milk can be used to substitute.)

Preheat oven to 350F.
Blend cookies and butter in food processor. Press onto bottom of 9-by-11 Pyrex.
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl and add pumpkin and dry ingredients. Combine and pour on top of crust.
Bake for 40-45 minutes, or until knife inserted into the center comes out clean.

Sunday, November 16, 2008

Season of the soup

Suddenly, the flu season is upon us. And it hit our household with full force last week.

I was busy taking temperatures, wiping noses and trying to muster up enough energy to get off the couch, let alone prepare meals for my gluten-free gang. Luckily, I had lots of homemade stock and fresh frozen veggies from a relative's farm on hand. I threw a few pots on the stove and began to chop. Soon soup was simmering away and I was back snuggled up with my sniffling family.

A mild squash soup was filling and easy. A spicy corn chowder cleared our sinuses and warmed our insides. I pulled a package of gluten-free crackers out of the cupboard, rolled some lunch meat for protein and dinner was on the bedside table. Sniff.

Butternut Squash Soup
About 30 ounces broth
1 butternut squash
2 tablespoons poultry seasoning (sage and marjoram)

Wash squash and poke holes into it with a fork. Microwave for 5-6 minutes (this makes it easier to cut). Cut in half, take out seeds, then cut into 1 inch cubes, cutting off skin as you chop. Place cubes into large saucepan and add enough broth to just cover. Season and bring to a boil. Reduce heat and simmer for 30-45 minutes. Use food processor or blender to blend until soup is thick and smooth. Serve with a dollop of sour cream if desired.

Corn Chowder
1/2 red bell pepper
1/2 yellow pepper
1/2 small onion 3 1/2 cups fresh or frozen corn
4 cups milk
3 tablespoons butter
1 cup broth
2 tablespoons gluten-free flour mix (such as Bob's Red Mill)
2 tablespoons adobe seasoning (cumin, cayenne, oregano, garlic)
A dash of Tabasco to taste
Salt and pepper to taste

Dice peppers and onions and saute in butter. Sprinkle flour and let cook for a few minutes in butter. Whisk in broth, heat until bubbling, then add milk. Stir in corn and seasonings and bring to a boil. Simmer for 30-45 minutes.

Tip: Chop the other half of the red and yellow peppers and store in the freezer.

Sunday, November 9, 2008

Birthday Bash

My son often goes to birthday parties, family functions and restaurants with his own gluten-free food in tow. He watches other toddlers wolf down pizza and cut into desserts while he opens his own snack bag with a sigh. Although he puts on a brave front, I can see in his eyes he is disappointed.

So, when he turned 5 this week, we went all out. We invited all our family and friends to enjoy a feast fit for our gluten intolerant king. When others asked what they could bring, I told them to bring foods that are "safe," such as a tossed salad (no croutons, please) or fruit salad. We set out Kraft marshmallows and small boxes of raisins for the kids, and plugged in a few slow cookers for others to dig into.

Here is the menu we offered:
Porcupine Meatballs (see Hard Times, Easy Recipes entry)
Mini Cornbread Muffins (Bob's Red Mill mix)
Mini Biscuits (123 Gluten Free mix)
Fruit Salad
Private Selection (Kroger Brand) Organic Potato Chips
Salad
Kraft dressings

Desserts:
Chocolate Cake (Cherrybrook brand, which is also peanut-free)
Rice Krispies Treats (made with Koala Crisp cereal by EnviroKidz)
Mike and Ikes
Kraft Marshmallows

We sang him happy birthday, he blew out the candles and got to eat the same cake his buddies did. When it was over, we were all exhausted, happy and full of food that everyone could enjoy. And did!