Giving Thanks

With Thanksgiving around the corner, I am giving thanks for the advances in the gluten free options. It amazes me how much has changed even in the past 3 years since we began eating gluten free. An example of changes I have noticed: More mainstream companies have realized the needs of the gluten free community. In the beginning, I never imagined I would be able to walk into a regular grocery store and find betty crocker dessert mixes , Bisquik, and more.

However, with that being said, it doesn’t mean the holidays are easier for those with food allergies or intolerances. Holidays are often surrounded by party after party of delicious usually gluten foods (or obvious chances of contamination). I think it is best to be prepared for these setbacks. The first Thanksgiving/Christmas after the diagnosis we spent at home. While it was great not worrying about anyone’s health, the holidays are a time of family and friends. Since then I have vowed to not isolate our family, even if it requires more work on my part. If you are close to the host, explain the situation. If you feel they are capable of understanding the big picture, set back and enjoy. However, even the most well-meaning host may fall short of 100% gluten free. Here are some ideas of what I do to be prepared: I often offer to cook my version of what everyone else is eating, bring a crockpot full of an all-in-one dish (see recipe below)that everyone can enjoy, or in an ideal situation I make sure those with celiac are served first to avoid contamination. Please feel free to comment with ideas on staying sane & gluten free for the holidays.

Chicken & dumplings

~3 pounds chicken breast
~2 c. frozen vegetables
~cream of chicken soup*see below*
~1 c. milk (any)
~biscuits made from gf bisquik mix, etc or premade gf biscuits ( I use
whole foods cream biscuits)

Place chicken and vegetable in 6 quart crockpot. Combine soup with milk then add to crockpot. cook on low for 4-6 hours. If using bisquik mix, add dough during last hour of cooking. If using premade biscuits, add during last 30 minutes. This is an easy, delicious, no fuss recipe.

*recipe for quick cream of chicken soup:

Cook 2 ounces of chopped chicken breast in 3 TBSP butter until tender. Then, add 1 c. milk (buttermilk, milk, soy, rice, etc), 2 TBSP flour (rice, millet, all-purpose), and 1 chicken bouillon cube. While stirring, bring soup to a boil to help it thicken.

Hope everyone has a wonderful Thanksgiving!


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