Mark's Notebook


	Come now, and let us reason together, saith the LORD: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool. - Isaiah 1:18

A Gluten-Free Thanksgiving

Saturday 20 November 2004, 2:40 pm
Keywords: Gluten-Free Topics

In all honesty, we're actually getting a lot of help. We've delegated almost everything except the turkey, gravy, and stuffing to others.

But, in fact, here's what we need to keep track of:

No wheat flour to be used in cooking the turkey. We plan to use the same method as last year. The turkey gets baked in a plastic bag. Substitute rice flour or potato flour.
No wheat flour to be used in making the gravy. This means the gravy must be made from scratch; all gravy mixes in the store have wheat flour. (I found a company on the internet that might make a gluten-free mix, but it's too late to order it.)
Why does a gravy mix have to use wheat flour, when corn starch works much better as a thickening agent?
No bread crumbs to be used in making the stuffing. Last year I made a rice stuffing that everyone loved. It has celery, cranberries, apples, and maybe nuts (I don't recall right now). The recipe comes straight out of Betty Crocker, my favorite cookbook.
We need to buy gluten-free corn flakes and gluten-free sour cream for someone who's making a special potato dish.
Why would corn flakes have to have wheat flour in them? Wouldn't one expect them to be made of, um, corn?
Why would sour cream have to have "modified food starch?" Isn't sour cream supposed to be a dairy product? Doh!