Tuesday, November 25, 2008

Gluten-Free Recipes for Thanksgiving

Gluten-Free Recipes for Thanksgiving are definitely popular right now, whether it is gluten-free stuffing, gluten-free pumpkin roll, gluten-free breads, or a variety of other gluten-free diet foods. I have noticed a surge in web-traffic on my Gluten-Free Recipes Library website the past few days, and I can see what keywords people have used to find the site... nearly all are phrases related to Thanksgiving recipe favorites.

So, I have also been busy getting some new recipes online for people to enjoy. I added this new Gluten-Free & Wheat-Free Stuffed Portabella Mushrooms with Prosciutto Recipe today, and for our dessert cookbook owners out there, I added a wonderful variation to the Gluten-Free Banana Bread - using Chia Seed Slurry and Isolated Whey Protein. My wife also created a fabulous dairy-free variation of the chocolate ganache-cake in our book, which I hope to add the recipe variation instructions for soon too.

The new Stuffed Mushrooms

This recipe is a flavorful and easy to prepare appetizer featuring Baby Portabella mushrooms and Prosciutto, and has a combination of flavors and textures that is bound to satisfy. Slightly sweet, a bit spicy and tangy, and even a slight bit salty from the Prosciutto, these stuffed baby portabella mushroom caps feature a variety of textures to match the complex flavor -- crunchiness of water chestnuts to the meatiness of the mushroom cap.

I do not have time to post the recipe twice, so if you are interested, you can find it at this link: Gluten-Free & Wheat-Free Stuffed Portabella Mushrooms with Prosciutto Recipe.

The Banana Bread Variation

Perhaps this is a bold statement, but I think you would be hard pressed to find ANY banana bread that is better, whether with or without wheat or gluten. The amazing qualities that Chia Seed and Whey Protein bring to this recipe leads to a bread that is nothing short of incredible, and even somewhat "healthy" thanks to the added fiber, Omega 3's, and protein.

I will not go so far as to call it a "diet bread", but it is certainly more nutritious than the original recipe now that I focused on bumping up the fiber, lowering the glycemic index (trying to make it more diabetes / diabetic friendly for those watching their sugar), and increasing vitamins and minerals too. And, with all that healthful-change work, I find it preferable to the original gluten-free banana bread recipe, though it does take a bit more work (and a few more ingredients) to produce this variation.

If you own our book and want to try creating this variation, you can find the recipe variation instructions it at this link: Gluten-Free Banana Bread - using Chia Seed Slurry and Isolated Whey Protein.

Some Popular Gluten-Free Thanksgiving Recipes
The top two searches this week on my gluten-free recipes site have been for the following items:

Gluten-Free & Wheat-Free Dairy-Free
Cornbread Stuffing / Dressing Recipe


Gluten-Free & Wheat-Free
Pumpkin Roll Recipe

But, there are plenty of other recipes people are searching for and viewing lately, like:
I guess quite a few people consider Fried Chicken a nice alternative to turkey? Works for me! The other two make immediate sense to me, for dessert and appetizer items.

And then there are the breads. Most of the gluten-free bread recipes have been seeing a lot of activity lately, and I guess that means that quite a few gluten-free and Celiac diet persons will be enjoying fresh-baked bread for the holidays:
I hope everyone enjoys all those recipes! I know people are viewing them, and I can even tell when certain ones are downloaded, so the recipes are going to be tested out on a large scale it seems.


For anyone interested in our Gluten-Free Desserts Book and anxiously awaiting a sale, we plan to do a sale similar to the one we did last year. For a limitted time, we will partake in the famous "Black Friday" shopping event (and subsequent "Cyber Monday" event), by offering a Gluten-Free Black Friday discount on our book that is, like last year, the lowest price we will offer for the entire 2008 year.

To get the Black-Friday 2008 / Cyber-Monday 2008 special price, go to this page:
Gluten-Free Desserts Cook Book (clickable link)
...and use the coupon-code "CYBERXMAS2008" which will be good for the days including Thanksgiving through the following Monday and will discount the book by over 1/3 off the normal price during this brief annual sale event.

After the prior discussions on this Gluten-Free Blog about where the price-point of the book would be easy to handle, this discount should give everyone a chance to get the book within the target-zone that most people mentioned. I hope it helps if you are interested and have been waiting.

Happy Thanksgiving
I have been completely swamped with other work, and I am busy trying to stimulate the economy by hiring a new person to help with my business too. With luck, once I have this new resource up to speed to where they can help with various tasks, I can offload some things and get more recipes and blogs done,... or, at least that is the plan :)

So, if I do not happen to get another blog posting up before Thursday (which is quite likely!), I will use this opportunity to wish a Happy Thanksgiving to everyone, and I hope you enjoy the holiday.


Michelle said...

I had the pleasure and joy of making (and eating) the pumpkin roll for Thanksgiving. My, oh my, was it yummy. And I say was, because it is gone already. I don't think anyone would know it was gluten-free. It was absolutely delicious and not that hard to make. Thank you for this wonderful recipe. It is a good feeling to know I have a good GF dessert recipe up my sleeve.
BTW is it supposed to be 2 and 1/2 tablespoons of cinnamon? I used tsps, but was curious.

Mike Eberhart said...

I am glad you enjoyed the pumpkin roll. It is definitely a great seasonal treat this time of year.

Re: cinnamon. Yes, 2.5TBSP (TableSpoons) is what I have written down in my original notes. So, I sure hope that is right. We tend to like cinnamon a lot -- perhaps more than most -- so, I can see that being the right amount. But, as with any recipe, I suggest seasoning to taste. If you liked it with just about a TBSP (i.e., 3 TSP), then that is fine too.

Thanks for commenting. And, happy baking. m

Anonymous said...

I wanted to send you a couple of thank you's. I happened upon your blog while looking for a swiss roll recipe. My daughter (7) and I are recently aware of being gluten intolerant and she has a Christmas Around the World event at school where they are eating swiss rolls one day. She REALLY wanted to be like the others and I wanted to help. So, my first thank you is for your recipe. The Second is for your recommendation of Breads from Anna. We had been given a mix from our local grocery store who had a gluten free buffet day and gave my daughter some free products. I must admit I handn't opened it because the last few brands I tired were so bad that we had all but given up on bread. With your recommendation I went home and tried the mix in my breadmaker and WOW!. She and I had toast with Nutella and had the happiest morning in a long time. Thank you, Again. Even for those of us who couldn't bake (certainly an art form) before the removal of gluten Anna's breads are a blessing.

Mike Eberhart said...

I am so glad the recipe worked out well for you. Also, it is nice to know that my advertising for Anna's breads has led you to her products. I put that essentially-permanent ad up on my recipes site after trying Anna's mixes, since hers beat out every other type I tried (I do it without compensation - in case anyone wonders). And, after meeting Anna, I was convinced I made the right choice, since she not only makes great gluten-free products, but she is also a really nice lady.

Now, I really prefer baking my own breads from scratch when possible, but the fact is, if time is of a concern, a pre-mix is a nice option. If you ever have time and want to try it the "hard way", there are plenty of bread recipes on my book site that my wife made, and I am quite fond of them too :)