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Please read the following sentence with a tone of sarcasm.
Sometime back in October, somebody by the name of Gabbi, or Abigail, had this brilliant idea of doing a whole month of gratitude posts. Such a good idea!!
Ha! Here I am, one post in on my Cultivating Gratitude series and I am drawing a blank. I’ve done enough of the Thankful List posts to choke a horse. (What does that term even mean?) And I’ve done Gratitude Journal Prompts, those were as popular as a fruit cake made by the one relative at Christmas.
They say you should never go back and look/read your first posts. Well, out of desperation I did. After laughing, and dying of embarrassment, I was able to look at my first Thanksgiving theme post.
The one that is as short as my attention span sometimes…After cringing at the short post, it still didn’t help. By the time you read this post, it will be written, proofread, graphics designed, and complete.
But, before this, I was banging my head against my desk and my notebook, trying to think of what to write.
That first thanksgiving post is boring! I have written about the same thing in many past posts. And they come back around to the same thing. Be thankful, and you will be happy. The end! Not much new there, which got me thinking. Being thankful is nothing new, we all know we should be grateful, we know November is the time of giving thanks, so why did I need to dedicate another post to it? I don’t, and won’t.
So, I am going to do something different, but still Thanksgiving themed. Let’s have a foodie-themed post!! Who doesn’t love food? And with the holidays’ coming up, everyone is in that baking mood…at least I am. But for some, baking and cooking can be a challenge. Because we have what is called a food allergy. Mine is called gluten intolerance. For any of you newbies that have no idea what I’m talking about, let me enlighten you before I go on.
Being gluten intolerant means I can’t have wheat. But it really means I can longer eat food with flavor.
A lot of people have some sort of intolerance nowadays. But for those who don’t, let me educate you on what it is like, being a label reader!
It is a royal pain in the rear, you would think after a while you would get used to it…nope!! At least not yet anyway…
Let’s break it down, shall we?
Wheat and wheat products are in everything! Sometimes it is hidden and one doesn’t know it until it’s too late…I’ve learned that wheat is not always listed in the allergy facts, thanks, Kit Kat. So, one must read the entire ingredients making sure there is no wheat or some type of grain that has gluten.
What do some gluten-free foods taste like? I’m not allowed to say those words…you have to give up a lot of different foods, and you either try and find substitutes for it or give it up.
You have to be careful about what you buy, I joined the ranks of the people standing in the aisle’s reading labels annoying everyone including myself. And it is annoying, having to ask at restaurants or the deli if there is wheat in the food. And usually, we get two reactions; the first one nice and understanding, the other acts like we just asked them to build a rocket ship and make a huge deal about finding out if the food will make me sick or not.
So, now that I have briefly educated you on being gluten intolerant, let’s move on.
This will be my third Thanksgiving being gluten intolerant. Which is why I want to do a Gluten-Free Thanksgiving 101 post. Being gluten intolerant is hard enough during the year, but it is extremely difficult during the holidays.
Not being able to have stuffing, gravy, cheesy potatoes, and green bean casserole is pure torture.
So, let’s have a basic course on gluten-free foods and if you have someone over for dinner that you know is gluten intolerant here are some options.
The number one rule with a gluten-intolerant person is:
One of the many things that frustrate me having this allergy, is being one of those people who say “I can’t eat that”. Which tends to make people a little flustered knowing you can’t eat anything they have. I do not expect people to cater to me, this my allergy, and I have to deal with it. But I love the people who consider my allergy and have some gf foods on the side.
We can’t cheat.
Very few people fully understand what being gluten intolerant is like. It is a food allergy, one that makes us very sick if we eat anything with wheat or wheat by-products. So, it is not like a diet that we can cheat a little bit. Even a little bit is too much.
And last is,
Know your ingredients.
It is not just wheat that we can’t have, barley and rye are also in the ranks with wheat. So, if you are serving something and you say it is wheat-free, make sure. We don’t want to spend our Thanksgiving in the bathroom. So, be aware.
But, as I have said before, it is a pain for us to be this way, and we hate making people accommodate us because we know how difficult it is. But, with all that being said, I would like to share now my favorite gluten-free products that are perfect for Thanksgiving. And will make any gluten intolerant person very happy.
The first would be the main ingredient in any baking, flour! We use Bob’s Red Mill 1-1 flour.
It is perfect for baking and cooking. And it is no different than using regular flour.
Keeping baking in mind, this is what we use for pie crust
It’s easy and can be used for any pie bake.
One thing I miss at Thanksgiving is rolls or buns. Which is why we love Bob’s biscuit and baking mix.
Dessert is also a must, and if you don’t want to make a pie, cookies are a favorite too! I can’t say enough about the Pillsbury chocolate chip cookie mix.
I can’t say enough about the Pillsbury chocolate chip cookie mix. The cookies taste normal, and not gf at all. They are soft and chewy, just as a chocolate chip cookie should be.
So, there are some of my favorite gluten-free products perfect for the holidays. If you have someone coming over the holidays with a gluten allergy, surprise them with some food they can eat.
Otherwise, we will have three things on our plate.
And there you have it. Gluten-Free Thanksgiving 101.
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