Glutenfreeda Newsletter November 2016

When one hears the word “Thanksgiving”, the images that may come to mind are those of long tables covered in elegant linens, dotted with fine china and lined with smiling guests eagerly anticipating the bountiful fare before them, including (of course) a plump turkey on a platter. I’ll admit that I’m not the biggest fan of roast turkey and if I had my druthers I’d choose a more unconventional and creative menu; but alas, my husband and two kids love the traditional Thanksgiving meal with all the trimmings, so I oblige and cook-up the feast each year.
However, even a regular Thanksgiving meal is a bit more unique when you need to ensure that everything served is gluten-free. It’s actually relatively easy to make bread crumbs for the stuffing by toasting and crumbling gluten-free bread. The added benefit is that it tastes fresher and you can put in your own blend of herbs and spices. Also, corn starch or super-fine brown rice flour in lieu of wheat flour ensures a safe, smooth roux for the gravy. Finally, who can forget the best part of all….dessert! Below, you’ll find a gluten-free pie crust recipe made with Glutenfreeda Instant Oats which is a nice base for many pies.
No matter what you and your family choose to prepare for Thanksgiving this year, all of us at Glutenfreeda wish you a day filled with good food, good times and spent with those whose company you enjoy the most. There is so much for which to be thankful.
- Jessica Hale, Co-Founder, Chief Marketing Officer and Vice President of Glutenfreeda Foods, Inc.