Oh, Thanksgiving. It’s a day to give thanks, be with family and friends, and eat a lot of good food. If you’re like me and on a limited diet, this can be tricky. But it has been just about 3.5 years since I cut out gluten and dairy – and basically 4 since I cut out hydrogenated oils, but that’s a story for a different day – so my family and I are pretty good at this by now.
1. If you’re making a recipe from scratch, you can just replace the allergen with a “free” version. Now, you do want to check what goes in all the other ingredients to make sure that you’re unknowingly consuming food you shouldn’t be, but otherwise just make these replacements and you’ll be fine.
Flour, baking mix, pancake mix, etc. – King Arthur Flour has gluten-free versions!
Cornbread mix, oats, pizza crust mix, etc. – Bob’s Red Mill has gluten-free versions!
If your local grocery store doesn’t have these, a nearby Whole Foods might. Now that so many people are going gluten-free, these products are so much easier to find.
Butter – Earth’s Balance has dairy-free versions (including some that are organic)
Milk – I prefer almond to soy milk, but that’s personal preference.
Cheese – Veggie Cheese
2. Here are some great gluten-free Thanksgiving recipes that you could also add to your menu!
Lemon Garlic Green Beans
Corn Fritters with Roasted Pepper Romesco Sauce
Roasted Turkey Breast with Bacon and Herbs
Kate Mitchell is a blogger, chronic illness patient, and advocate who helps people understand chronic illness and helps chronic illness patients live their best lives.
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