Come to a gluten-free Thanksgiving baking class, limited to 10 people, at our studio on Vashon Island. We’ll teach you how to make sandwich bread, cornbread, stuffing, gravy, and pumpkin pie.
We will also tailor each dish to your food allergy/intolerance needs.
This $250 pledge toward the Kickstarter will get you two tickets to the class. (That’s $125 each.) You and your spouse! You and your best friend! Or you and your son or daughter! Let’s gather together and bake.
We’ll teach you how to make these foods, give you the recipes, and send you off with the confidence to make a great Thanksgiving, gluten-free. Plus, you’ll leave with pie dough you can use to make your family’s pumpkin pie.
And you will eat well.
The class will take place on Saturday, November 15th.
People, we want to make your lives easier. That’s why we shot all these videos, worked with Debra and Rod to edit them, and have been posting one every day for November.
(Can I tell you a secret? I’m very excited for Thanksgiving to be over soon. This has been a little exhausting.)
Let’s talk about how we can make Thanksgiving tomorrow! much easier than you think.
Let’s roast a turkey.
That’s it. That’s all you have to do.
Buy a good turkey. We’ve bought one of these because we support the work that farm does but also because a turkey raised this way tastes so good. But any turkey you like will work. Just beware that some turkeys with basting solutions in them can contain gluten. Ask.
Heat the oven to 500°.
. Rub some olive oil over the turkey. Butter is fine but it has a lower smoke point than olive oil so it might start to burn in the high heat. Don’t worry. We’ll use it later.
Season the turkey with kosher salt and cracked black pepper.
Roast it at 500° for 20 minutes. Time it.
Turn down the heat to 375°. It will stay there the rest of the time.
Baste the turkey with butter. Once the temperature is lower, start using butter. Baste it frequently. Every 30 minutes? Oh let’s be honest whenever you remember.
Cook the turkey until the legs have reached 185° on a thermometer. This is all you need to know. We’re not giving you a time here because you all have different turkeys. Ours is 18 pounds. How about yours?
Let the turkey rest once it’s out of the oven. Letting the turkey rest is key. And guess what? You don’t have to do anything here. Cover the turkey with tin foil and set it aside while you finish the rest of the meal. Let it rest for at least 15 minutes. 30 minutes is better.
That’s it. I’m serious. That’s it.
You can add things here, like fresh herbs under the skin of the turkey, or a spiced butter for the basting. But really, the only thing anyone wants for Thanksgiving is a juicy, roasted turkey. Here it is.
Now, feel free to ask as many questions as you want here. We’re here.
Let’s talk about buying food, shall we? We’re very excited to share recipes for great Thanksgiving dishes, gluten-free, in the coming weeks. (And remember that you can put your name on the waitlist for our…