gluten-free Thanksgiving

Gluten-Free Thanksgiving Baking

sweet potato pie_

Thanksgiving is coming soon. Can you feel it?

Last year, we released an iPad app dedicated to teaching you all the gluten-free baking you’d need for the big holiday.

We’re going to release a 2013 update of Gluten-Free Thanksgiving Baking app next week (estimated 11/15). We’re happy to help you make pumpkin pies (and coconut banana pie), dinner rolls, apple cakes, sandwich bread, stuffing, cornbread, and all the fixings for the meal. We also give you a run-down on gluten-free flours and the equipment you’ll need to make this an entirely gluten-free Thanksgiving.

One kicker though: if you have a First-Generation iPad, you should buy the app right now. Due to the nature of how quickly technology changes, the first-generation iPad is limited to version 5 of the IOS system, and the update will be available for versions 6 and above.

So if you’re interested in baking gluten free this Thanksgiving and have one of the original iPads, act quickly and purchase Gluten-Free Thanksgiving Baking for your iPad.

(iPad folks with versions 2 and above will be fine. And if you’ve purchased Gluten-Free Thanksgiving Baking in the past, you’ll get a free update once it goes live on the Apple Store.)

By the way, that includes us. We won’t be able to access our own app on our iPad! That’s pretty funny.

So, we’re also working hard right now to turn the basic information on the iPad app into a digital download, so you can purchase all the recipes and tips (minus the videos and interactivity of the iPad, of course) and have it all at your fingertips. We’re also including a grain-free flour recipe, which you can use in all the recipes, in case you need to be grain-free. That digital download will also be live sometime next week.

Oh, and to answer the inevitable question: nope, we don’t have an Android version of the app. That’s an entirely different operating system. Our wonderful designer, Pableaux Johnson, works in iPad land!

Start stocking up on your flours and making your fingers ready to crimp pie dough. Let’s do Thanksgiving together.

Gluten-Free Thanksgiving Baking iPad app from Gluten-Free Girl and the Chef

how to make gluten-free gravy for Thanksgiving

Good gravy!

(Forgive me for the terrible pun right off the mark. I’m a little exhausted with all this Thanksgiving posting.)

From the frantic questions on email and the huge increase of hits to this website this week every year, it’s clear that you care about pies and stuffings, but you eagerly, desperately want to know how to make great gluten-free gravy.

There’s no need to hear anything more from me. Just watch. Look how easy this is.


3 ounces gluten-free all-purpose flour mix
1 ounce cornstarch
4 ounces unsalted butter
1 quart turkey stock (chicken stock or vegetable stock will work fine too)
Kosher salt and cracked black pepper

Making the roux. Set a large skillet over medium-high heat. Add the butter. When it has melted fully, add the flour and cornstarch. Stir and stir and stir until all the lumps of flour are smooth, then stir and stir and stir until the flour is fully cooked, about 4 minutes. Be sure to stir frequently, to avoid the roux burning. You don’t want burned gravy. Also, remember that a gluten-free roux will not fully form a ball, the way it will with gluten flour. Don’t add more flour. Make it look the way it does in the video.

Making the gravy. Set a large saucepan over high heat. Pour in the stock. Bring the stock to a boil. Pour in the roux, a couple of tablespoons at a time. (Don’t worry about measuring it with a tablespoon. Use that as a guide.) Whisk the roux into the gravy. Keep whisking. When you feel the gravy start to thicken, pour in a little more roux. Keep whisking and feeling. Remember that it takes a few moments for the gravy to thicken with the roux. Pour in roux and whisk until you have gravy the thickness you want.

Season with salt and pepper.

Pour liberally over mashed potatoes or gluten-free stuffing.

Makes 1 quart gravy.

Do ahead: You can make the gravy the day before Thanksgiving and heat it up for dinner with a little more hot stock.

Enjoy your gravy!


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