As gluten-free cooks, we know the fine art of cooking from scratch. It is a necessity in most cases, after all, to keep our kitchens full of the plain ingredients that make up the food we eat. Fruits, vegetables, rice, unprocessed meats and potatoes are our staples.

We need to eat regular food and stay away from most processed foods. It is good news, health-wise, to eat this way. Eating a diet that includes a lot of processed foods is linked to obesity, diabetes, cancer and heart disease. Eating food that has additives, such as MSG, sugar substitutes and synthetic coloring, has been deemed mostly safe by the FDA, but is the subject of controversy in the food industry.

This is the process the FDA follows when determining the safety of additives:
Manufacturers must test an additive and get permission to use it in food by proving that it is effective, can be detected and measured in the final food product and is safe. The FDA then schedules a public hearing where consumers and experts voice their opinions for and against the additive. If approved, the FDA writes a regulation for the amount, purpose and in what foods the additive may be used. These regulations are periodically reviewed. Some substances can be exempt from this procedure if they have been used for a long time without any known adverse effects. These substances are on the FDA’s generally recognized as safe (GRAS) list. To remain on this list, an additive must not be found to cause cancer in animals or humans.

But many feel that even if these synthetic food additives are deemed safe, they may affect us in unhealthy ways. Food colorings, for example, are often blamed for hyperactivity in children. We have seen a change, for instance, when eliminating coloring from our son's diet. The FDA says color additives have been tested and do not cause ADHD. However, it states, for some children with attention deficit hyperactivity disorder (ADHD) and confirmed food allergy, dietary modification has produced some improvement in behavior. Read more about color additives here.

Michael Pollan, author of "In Defense of Food" and "The Omnivore's Dilemma," has this to say about eating processed foods:

"You’re much better off eating whole fresh foods than processed food products. That’s what I mean by the recommendation to eat “food.” Once, food was all you could eat, but today there are lots of other edible foodlike substances in the supermarket. These novel products of food science often come in packages festooned with health claims, which brings me to a related rule of thumb: if you’re concerned about your health, you should probably avoid food products that make health claims. Why? Because a health claim on a food product is a good indication that it’s not really food, and food is what you want to eat." (From "Unhappy Meals," New York Times, January 2007)

All this being said, we all eat processed foods. We all, gluten-free or not, have to succumb to the constraints our busy lives have on us and eat as healthy as we can within our time limits. We can only do our best to include as much "regular" food in our diets and use the time-saving processed foods sparingly. Or, find ones that are organic and free of additives. We all should strive to eat the most healthful things our time and pocketbooks allow.

Salads, fruit and raw veggies are quick snack and lunch foods. Dinner can be pre-planned as a time saver. Peanut butter on gluten-free toast, or a hard boiled egg are quick breakfasts and all of these options are affordable. In fact, as gluten-free eaters, processed foods are often much more expensive. Take, for instance, a gfcf box of frozen pizza we encountered at the grocery store today: $9 for a small pizza barely big enough for two people.

Processed foods have been altered from their natural state for safety reasons and for convenience. The methods used for processing foods include canning and freezing. This is a bulk of our food in America. So, do your research, watch for sales, collect your coupons and when you are running around all day and caught up of the hustle and bustle of the season, do the best you can.

Here is a short list of quick foods we stock up on for just such the occasion. They are organic and free of additives. Pair them with some steamed broccoli and tossed salad, and it's a pretty well-rounded meal, in my opinion:

1. Dr. Praeger's Fish Sticks
2. Bell & Evans chicken strips
3. Amy's pizza

We are the experts in watching what we eat. The longer the ingredients list, the more likely we are to avoid it. Cooking gluten-free is a blessing when it comes to nourishing our bodies.

Eat well and stay healthy.

Recently, I visited my son in his kindergarten class to pass out some birthday treats and meet all his new friends. While I was there, we crossed our legs on the circle carpet as the teacher told the kids the tale of the first Thanksgiving.

The kids were enthralled as they learned about the voyage of the Pilgrims, the Indians native to America and their inspiring friendship and collaboration. The moral of the story, of course, is that the Pilgrims would not have survived another winter if it had not been from the help of the American Indians. Without their knowledge about food and the land, the settlers would likely have perished.

I'm thinking of that story a lot more than I usually do this Thanksgiving. The lessons of that first Thanksgiving remind me that I, too, had to learn a new way to prepare food. I am reminded that food's basic function of nourishment should never be taken for granted, as my son is healing so he can absorb the nutrients celiac wants to take away. And knowing how to prepare that food from him is a blessing I am most thankful for.

Those with celiac have a duty to pass on the wisdom they have obtained so others may get the much-needed nourishment and sustenance that can help them grow and give them energy to live the lives the Pilgrims hoped for.

Happy Thanksgiving.

The turkey
In the last post, I listed a link for gluten-free turkey brands. I highly recommend using the Bicentennial Rub by Penzey's to flavor your bird. See the full recipe here, along with a good gravy recipe!

The potatoes
A good way to make mashed potatoes if you are not using dairy is to boil potatoes in broth and leave some of the liquid in the pot after the potatoes are tender. Then, add salt and pepper to taste and some buttery spread, such as Smart Balance or Earth Balance. Smash with a smasher or use a hand mixer to blend. If sweet potatoes are your thing, consider slicing them into thick disks, skin on, brushing with olive oil and seasoning. Roast on a cooking sheet in 375 F oven for 20-35 minutes or until fork tender.

The veggies
I know a lot of people like green bean casserole on Turkey Day, but we actually skip it. After all, the Native Americans and Pilgrims didn't have cream of mushroom soup in 1621! Green beans are delicious steeped in boiling water for 5 minutes, then tossed into a pan with olive oil, sliced garlic and diced tomatoes. Saute for 5-10 minutes and they are good to go. Or, serve up a bowl of plain steamed beans with a sprinke of salt and pepper and a pat of buttery spread. Top with slivered almonds for a little something extra. You'd be surprised how many people enjoy pure, steamed veggies. My grandmother always made a heaping bowl of steamed carrots cut on the angle. I didn't tell my mom, but they were always my favorite!

The stuffing
If you are actually "stuffing" the turkey, make sure it reaches 165 F with a thermometer. I enjoy this recipe from Rachael Ray, which I have modified to omit cream and instead double the chicken stock. If you can tolerate dairy, Rachael says to add 1/4 of cream with 1/4 stock. I use Bob's Red Mill cornbread mix and make a few batches of cornbread in a 9-by-13 pan. You would use half of that for the recipe. I reserve the rest to serve with the meal.

Carmelized Onion and Cornbread Stuffing
2 tablespoons buttery spread
2 onions, chopped
1 batch cornbread, cubed
Handful of fresh sage leaves, chopped
1 egg
1/2 cup chicken stock
Salt and pepper to taste

Preheat the oven to 375 F. Melt butter in medium skillet over medium heat. Add onions and cook, stirring, for about 10 minutes. Add sage and scrape into large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Squash
Some people say the turkey is the heart of the meal, some people like pumpkin pie. I would say the staple for me is the squash. But that's probably because it happens to be one of my favorite foods of all time. I enjoy winter squash sliced lengthwise and brushed with olive oil with a sprinkle of salt and pepper roasted in an oven or grilled on an open grill. I like to serve spaghetti squash tossed with salt, pepper and dried sage. I have talked a lot about stuffing the inside of a halved acorn squash with diced apples, cinnamon and butter. But for a big table, you may want to make an autumn casserole.

Squashed squash casserole
1 large (about 3 pounds) butternut or buttercup squash
1/4 cup buttery spread, plus 4 tablespoons separated
1 tablespoon brown sugar
Salt and pepper to taste1 dash white pepper
5-6 apples, sliced and peeled
1/4 cup sugar

Topping
2 cups crushed gf cornflakes
1/2 cup chopped pecans (optional)
1/2 cup brown sugar


Wash squash and poke with fork to make holes for air to escape. Place on microwave safe plate and cook 5 minutes to make cutting easier. Slice in half, take out seeds and cut into cubes, taking skin off as you go. Preheat oven to 350 F. Place in large pot and cover with water. Bring to a boil and cook about 15 minutes, or until squash is just tender. Drain and mash squash with 1/4 cup butter, 1 tablespoon brown sugar, salt and pepper. Heat 2 tablespoons buttery spread in large skillet over low heat and stir in apples and sugar. Cover and cook over low heat for 5 minutes. Spread apples into 3-quart casserole dish. Spoon mashed squash over apples and top with cornflake mixture and remaining butter, melted. Bake in oven about 15 minutes. Cover with foil until ready to serve.

Pumpkin Pie
Ah, the star of the show. If you can find a gluten-free crust let me know! I enjoy the Basic Pastry for Single- or Double-Crust Pie recipe myself. It comes from Carol Fenster's "Gluten Free Quick & Easy" cookbook. I modified it because it calls for a mix of ingredients I never seem to have on hand. I find using a flour blend from the store (like Bob's Red Mill) with a mix of starches and flours works well. Make sure tapioca flour is included in the blend.

Crust
1 2/3 cup gluten-free flour blend
1/2 cup rice flour
1 teaspoon xanthan gum
1 teaspoon guar gum (may be included in mix, too)
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 tablespoons cane sugar, divided
1/2 cup shortening, Crisco or buttery spread
1/2 cup milk (soy or rice work fine)
1 teaspoon cider vinegar

Mix dry ingredients in food processor, 2 tablespoons sugar and shortening. Mix well and then add milk and vinegar. Blend until ball forms and remove dough from processor. Flatten into 1-inch disk, wrap in plastic wrap and chill for 1 hour.

Remove the dough from refrigerator and knead until warm and pliable. Roll half the dough to 10-inch circle between two pieces of plastic wrap dusted with rice flour. Remove and place place on bottom of pie plate. Fill with filling and bake 25-30 minutes in 375 F oven.

Filling:
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon each of cinnamon, ginger, allspice
1/3 cup sugar or 3 tablespoons honey
3 beaten eggs
1 cup lite coconut milk

That should be enough to chew on for one feast. Throw in some corn on the cob and a giant salad for good measure, and it's Thanksgiving for everyone.

Tip: Watch out for buffet-style serving. Ask your host (if you're not hosting) if you may eat first to avoid cross contamination.

It's time to put away the Halloween decorations, rake the leaves and do some research and planning. The holidays are approaching full speed now, and I'm cleaning out desk drawers and email folders in anticipation of all the festivities. I'm not quite in a full panic yet, but as the last few leaves fall off the trees, I know that I will be looking at a few months of mayhem both in and out of the kitchen.

Here are some interesting things I have found recently:

1. I was fortunate enough to receive a message from Jessica's Natural Foods notifying me of a great local pruduct that is gluten free. The oats are certified gluten-free and made right here in Birmingham. If your system can tolerate a little gluten-free oats every day, this is the brand to get. I have tried all three varieties, and had to send the bag of Chocolate Chip Granola to work with my husband. They were so good, I couldn't stop eating them! Please see The Great Oat Debate entry for more information on oats and celiac. Find Jessica's at local Hiller's (Plymouth, Commerce Township or West Bloomfield), Plum Market, English Gardens, Celiac Specialties in Novi, Westborn Market in Berkley, G.F. Cucina's or here.

2. We took our picky eater to Paesano in Ann Arbor recently for his birthday. It was a hike, but boy was it worth it! He got a big plate of spaghetti with a meatball on top. They offered to make any of the pasta dishes gluten-free and were trained in cross contamination. They even have dessert (but it was Tirimisu - not suitable for my 6-year-old) and told me that they can make most of the dishes gluten-free, offer appetizers and are willing to go the extra mile to make sure you can get a good meal without gluten. My son did not have any side effects from eating the quinoa pasta with marinara sauce and the smile on his face when he got an actual dish of food was priceless! Word of warning, though: Make a reservation on the weekend. It's packed.

3. Ready for Thanksgiving? I'm getting there. Here is a great list of gluten-free turkeys I found. But also in preparation, I am gathering all my favorite gfcf recipes for my next entry. I hope to make a few to take with me to the family table. For now, here is a yummy pumpkin recipe that may fit the bill:

Pumpkin Cake
1 can (29 ounces) pure pureed pumpkin
1 teaspoon each of clove, nutmeg and cinnamon
1 cup milk (Rice Dream or soy)
1/2 teaspoon salt
3 eggs 1 cup sugar 1 box Betty Crocker Gluten-Free Yellow Cake mix
1 cup melted buttery spread (such as Earth Balance or Smart Balance)

Blend pumpkin, spices, sugar, milk, salt and eggs. Pour into a 9-by-13 cake pan. Sprinkle yellow cake mix over the pumpkin mixture. Pour melted butter over cake mix. Bake at 350 for about 1 hour.

It's a school night. You have dinner's main dish all planned out and some broccoli ready to steam. But what else are you going to cook? If you're like me, this is often a dilemma. While others can grab a box of convenient side-dish fare, cooking gluten-free often forces us to think outside the box when trying to fill our serving bowls. Here are five good solutions I have thought of:

1. Roasted potatoes. An easy solution and no-brainer. Just grab a bag of red skins or russets next time you're shopping and store in a cool place. At dinnertime, simply cut into large chunks and toss with a few teaspoons olive oil. Place on foil-lined cooking sheet and season with salt and pepper. Slice a few cloves of garlic or add a sprig of fresh rosemary for extra flavor. Roast in 400 F oven for 25-35 minutes.

2. Tomato soup. Sure, you can buy the store-bought kind, but it's just as easy to make it this way (and more affordable). Combine 1 large can Muir Glen Fire Roasted Tomatoes, a pinch of salt and 1/2 cup chicken broth in food processor or blender. Puree and pour into saucepan. Heat to simmer and add Tofutti cream cheese or milk to taste. Excellent on sandwich night with some Glutino crackers.

3. Risotto. Here is a modified version of Carol Fenster's quick risotto recipe found in one of my favorite cookbooks, "Gluten-Free Quick & Easy":

3 cups broth, warmed to 100 F
1/3 cup water
1/2 cup white wine (or more broth)
2 tablespoons olive oil
1 teaspoon minced onion
1 cup Arborio rice
1/2 roasted acorn squash
1 apple, diced into tiny pieces
salt, pepper to taste
1 teaspoon cinnamon
1 teaspoon nutmeg

In medium saucepan, bring broth, water and wine (or more broth) to simmer. Reduce heat to low, cover and keep mixture within reach. Heat oil in large saucepan. Add onion and rice and saute 1 minute. Pour 1 3/4 cup warm broth mixture into rice mixture and bring to boil, stirring constantly. Reduce the heat to low and cover. Simmer the rice about 10 minutes, until liquid is absorbed. Add remaining broth mixture, bring rice to boil again and stir 1 minute. Reduce heat to low, add apples, cover and simmer 10 minutes, until liquid in absorbed. Remove pan from heat and stir in squash. Add seasonings. Cover pan and let stand 5 minutes. Serve with crushed walnuts if desired.

4. Brussels sprouts. OK, they're not my kids favorites. But side dishes are a good opportunity to introduce new things and add nutrition. And I love them, so I win. A good way to cook them is to saute sprouts cut in half in a little olive oil and a few strips of bacon, cut into ribbons. Heat oil and bacon and saute for 3-5 minutes. Add sprouts, coat with oil and reduce heat. Season with salt and pepper and saute for 20-30 minutes until they are fork tender and golden brown. Yum.

5. Black bean salsa. This side is great with Mexican fare. Serve it with taco salad, rolled into a gf tortilla (Tamxico, Hy-Vee) or with some corn chips. It's so simple it might be cheating: Mix one can black beans, 1 cup salsa, 1 cup cooked frozen corn and 1 diced red bell pepper.

No time for all that planning? OK, grab one of these boxes to prepare:
1. Thai Kitchen Rice Noodle Bowl. We like the mushroom flavor and drain some of the liquid and eat as a side dish.
2. Gluten-Free and Fabulous Macaroni and Cheese. Although the little guy doesn't eat dairy anymore, this was our favorite when he did. A good alternative for him is just gf noodles with Vegan Butter (Earth Balance or Smart Balance) and salt and pepper.
3. Lundberg Family Farms rice and couscous varieties. We love the risotto varieties, but the company just added three new gf couscous products to its lineup. Look for these boxes in health sections at Kroger, or with the rice at Meijer.
4. Bob's Red Mill Corn Bread mix. I put the mix in a mini cupcake pan for a quick side.
5. Kroger brand tator tots. Always a hit at our house.