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Five Things to Do to Make Your Gluten-Free Guests Happy This Thanksgiving

November 19, 2010

Your typical plates of stuffing, dinner rolls and pumpkin pie are all off-limits to your gluten-free guests. Believe it or not,  if you do your homework, there is nothing daunting about feeding your wheat flour-free friends.


  1. Read the label. Processed foods often have wheat by-products. Gluten may be hiding in everything from beer to sausages, cheese to French fries.
  2. Go to Little Tokyo. A lot of Japanese cooking is baked on rice rather than wheat. If you don’t have time to go all the way to Little Tokyo, and it’s always a fun adventure for me, go to the Asian food aisle of your supermarket. It will have rice noodles, rice wrappers and even gluten-free soy sauce.
  3. If you don’t have time to make the dish yourself, bring home an Asian, gluten-free entree.
  4. Serve up a hearty dish of quinoa or beans. To give them flavor, use tomatoes, peas and carrots.
  5. If you love to bake, and that would be me, make a dessert using a non-gluten flour. Now these flours, such as rice, soy and chickpea, don’t behave the same way as wheat flour. I like to use them in items such as bars, that don’t require much rising. My personal favorite alt flour is quinoa. I make it myself, in my mini blender and it tastes nutty. That’s a good thing when you are baking. 
    Star tip:Be sure that all the utensils and bowls that you use, for making the non-gluten items, have been thoroughly scrubbed. 

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