“As someone with Celiac Disease, the holidays can be a challenging time to ‘find something I can eat’ particularly at parties and gatherings,” said Dr. Anne Barnard, an internal medicine physician at Tryon.
Turkey with stuffing is often the centerpiece of the Thanksgiving table. Cornbread dressing can easily be made gluten-free (GF), with a GF cornbread recipe/mix and GF bread.
“Actually, since GF bread tends to be slightly dry and more porous than regular white/wheat breads, it is perfectly suited to go into the stuffing, as it readily absorbs the broth and seasonings,” Dr. Barnard said. “I promise you will never know the difference!”
The truth is, it is not that difficult to recreate favorite holiday foods with a few key substitutions, Dr. Barnard shares. For example, in lieu of regular flour, one can substitute (one-to-one ratio) almond, quinoa or rice flour. These are now readily found at any grocery store or on Amazon, which Dr. Barnard says has been her go-to during quarantine. This means one can still enjoy gravy, casseroles and dessert.
One of Dr. Barnard’s favorite recipes is for a gluten-free crust that she says is equally delicious for pumpkin pie as it is for quiche. Add Dr. Barnard’s crust recipe to your cookbook:
Dr. Anne Barnard’s Gluten-Free Crust:
Ingredients:
2 cups blanched almond flour (NOT almond meal)
1/4 teaspoon sea salt
2 TBSP coconut oil
1 large egg
Instructions:
Place almond flour and salt in the food processor and pulse briefly. Add coconut oil and egg and pulse until mixture forms a ball. Press dough into a 9-inch pie dish. Bake at 350 degrees for 8-12 minutes. Add filling of choice and bake as needed. Enjoy, and happy holidays!