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The fourth Thursday of November is typically a flour-heavy feast – from roux gravy to bread stuffing to pumpkin pie.
To some, this is a mere delicious afterthought. Flour schmour. To others who suffer from a gluten intolerance or sensitivity, like Vanessa Phillips, it’s a bona fide culinary nightmare - and the Thanksgiving buffet just turned into an edible war zone.
Phillips and Tryg Siverson are the owners of Friedman’s Lunch, located inside of New York City’s Chelsea Market. As a teenager, Phillips was diagnosed with a gluten intolerance, a condition that requires her to nix all gluten products from her diet – and yes, that means on holidays too.
Because of this, the couple is here to offer a host of tips and gluten-free recipes so that all may safely gorge themselves into a turkey coma this Thanksgiving.
Five Tips to Cooking a Gluten-Free Thanksgiving Meal: Vanessa Phillips and Tryg Siverson
The good news is that gluten-free ingredients are much easier to find today, thanks to specialty stores and markets like Whole Foods, and online resources like The Gluten-Free Mall.
Don’t leave all the cooking for Thanksgiving Day, as it will overwhelm you and prevent you from enjoying the time with your friends and family. Start prepping the night before. Some easy things you can do to alleviate the pressure: cut your veggies, brine the turkey, dry the bread for the stuffing and make the cranberry sauce."
2. Think about all the ingredients
3. Delicious gluten-free desserts are easy
Look at what’s in season. Pumpkins and apples, for example, are perfect for Thanksgiving and can be used to make treats like pumpkin crème brûlée, pumpkin cheesecake and apple crumble. Be sure to use gluten-free flours and gluten-free certified oats when making your crumble. Pumpkin pie is also easy to replicate if you purchase gluten-free ginger snaps and use the cookies as a crust."
4. Time to get cooking
5. What to do with leftovers
Orange-Apricot Turkey Breast
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