City Weekly managing editor Josh Loftin has gluten on his mind for Thanksgiving: “Thanksgiving can prove a challenge for anyone allergic to gluten (the protein part of wheat, rye, barley and related grains), especially if the dinner is being prepared by someone who never has had to worry about gluten—the case at my house a couple of years ago, because my mom cannot digest gluten. Luckily, gluten-free Thanksgiving dinner can be pulled off with a few simple tweaks.
“For starters, use a homemade corn-bread stuffing. It’s actually superior to packaged stuffings. To make the bread, simply follow any corn-bread recipe but instead of a combination of all-purpose flour and corn meal, only use 100 percent corn meal (read the ingredients, because many ready-made corn bread mixes include flour). Remember to save some corn bread, which can replace rolls for the gluten-free diners.
“For the gravy, use corn starch or arrowroot instead of wheat flour as a thickening agent. And stay diligent when making other dishes, especially if using pre-packaged ingredients, because it’s amazing how many use some form ofwheat flour for thickening.
“And finally, the pie: Believe it or not, a good crust can be made from rice flour. For the super-host, gluten-free beer and liquors (such as potato vodka) can also be offered, but wine is naturally gluten-free, so that could very well suffice.”
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