Gluten-Free Thanksgiving 2012: This year’s menu!

All hail the one holiday that is purely about food!

I find myself repeating the same dishes for Thanksgiving, mainly because I don’t get to eat them any other time of the year. This year, it seems like Thanksgiving came so quickly with little time to plan, but I’m going to try to fit a couple new and “new” items onto the menu this year.

A Gluten-Free Thanksgiving

* Starred items are those which can be made the night before (thankfully).

For Dinner:

• Roast Turkey (last year I used Jennie-Os Oven Ready Turkey, and it was really good and super easy)
• Yukon Gold Mashed Potatoes
• Sweet Potato Casserole *
• Steamed and Sautéed Green Beans
• Canned Cranberry Sauce, a new way (since everyone seems to like the canned version more than the homemade, I’m tweaking it a bit) *
• Gluten-Free Dinner Rolls *
• Gravy (Secret: use Mandarin Orange juice for a tang)

For Dessert:

• Pecan Pie *
• Apple-Cranberry Pie *
• Dairy-free whipped topping

I can’t remember the last time I made an apple pie, and I’m quite excited to try one with cranberries. There’s no pumpkin pie, but the sweet potato casserole makes up for it.

This year the oven in our apartment is tiny (think 1960s), so I’m a bit concerned about a turkey fitting. The oven itself also has a habit of getting way too hot with no logic to it, so I fear I will be checking in on the oven thermometer religiously (do you have a temp gauge for your oven and fridge? If not, I recommend getting one asap – so important!).

Definitely a “make it work” moment, folks.

Gluten-Free Coffee Cake Muffins

Sunday mornings are perfect for muffins. Throw in an afternoon walk and eat 2. Or three. Or watch a run of pseudo chick flicks on cable. It’s that kind of day.

~ Gluten-Free Coffee Cake Muffins ~

Adapted from The Cook Book

Makes 12 small or 8 large muffins

Streusel Topping:

• 3 tbsp gluten-free flour (1/2 sorghum, 1/2 tapioca flour)
• 3 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp Earth Balance buttery spread
• 3 tbsp chopped pecans

Muffin Batter:

• 1 1/2 cups gluten-free flour (1/2 sorghum, 1/2 tapioca flour )
• 1/2 cup granulated sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/4 cup Earth Balance buttery spread
• 1 egg, beaten
• 1/2 cup plain yogurt (thinned out slightly) or soy milk

 

For topping: In a small bowl, sir together 3 tbsp flour, sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in pecans, set aside.

For batter: in a medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Cut in butter.

In a small bowl combine egg and thinned-out plain yogurt – I used a plain lactose-free variety from Green Valley Organics. (Original recipe calls for buttermilk and plain yogurt adds an extra tang and improves texture.) Add wet ingredients to flour mixture, stir until just moistened – battery should be lumpy and slightly thicker than pancake batter. If too thick, thin out with soymilk. Take care not to over-mix.

Spoon half of batter into greased or paper-lined muffin tins. Top with half of streusel topping, add remaining half of batter, and top with rest of streusel topping. Bake in a 400 degree oven for 15 minutes; cool on rack and serve warm.