our gluten-free thanksgiving.

it’s the day after thanksgiving. and we’ve dashed all hopes of getting back on a regular sleeping schedule (ive been going to bed past midnight, gasp!) and any meager attempts to be productive. i think it’s because i’ve used all creative juices and energy for a gluten-free thanksgiving feast.  it was marvelous and delicious. so much more than kyle or i could have hoped for.

our challenge portion was supposed to end the day before thanksgiving.  however, we tended to forget to introduce foods for the challenge until a day or two after we were supposed to.  oops. apply that to most of our challenge foods and well, we’ve now pushed out the end date of our test to the first week of december.  kyle and i had decided early on that no matter if it took us through thanksgiving, we were going to try our hardest to stick to the diet. our rationale? pretend that you can’t eat this stuff for the rest of your life? how would you survive?

however, the closer thanksgiving approached, the more kyle was desperate to cheat. pumpkin pie and stuffing are the 2  things he adores on this holiday.  i negotiated. i would find a gluten-free stuffing recipe and figure out the gluten-free, vegan pumpkin pie. he just couldn’t cheat. we had a deal.

the week of the thanksgiving, i was a nut-case. it’s always easier said that done. for weeks i had scoured the foodie blogosphere and couldn’t find anything. i felt like i was going to ruin thanksgiving for kyle. i finally stumbled upon some awesome gluten-free bloggers. i finally found a recipe i thought was fail-proof.  i made my first stuffing. ever.  it was a gluten-free stuffing (courtesy of gluten-free girl and chef; i’ll save their blog and others for a later post). yeah, i know, apparently my desire to be adventurous and creative in the kitchen comes out when i’m limited to the number of ingredients i can work with. what i can i say? i like a challenge.

Here’s the recipe from the gluten-free girl’s blog. our comments are in parenthesis  we got so many compliments that no one could tell the difference. especially kyle.

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled (we used food for life, white rice bread)
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk (substitude flax meal and water for your binding agent)
1/2 teaspoon salt
1/2 teaspoon pepper

Sautee the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

and i know you’re all wondering about the pie. with the inclement weather, the girls and i had to cancel our second pie baking fiesta. i gave up and went to pcc. they just started to carry flying apron’s baked goods, including the ever desired gluten-free and vegan pumpkin pie. kyle and my MIL couldn’t tell the difference. from what we hear, our pie was better than the regular stuff 🙂

amidst all the stress and craziness of trying to come through for a fantastic tasting meal, at the end of the day, i realized just how thankful i am…we are. we have friends, family, jobs, a warm home, and each other. that’s all anyone can ask for. we hope you had a great thanksgiving and focused on what was the most important. it sure wasn’t the turkey. or the stuffing.


  1. I’m happy to see that you enjoyed one of our pumpkin pies!
    Hope it helped make your Thanksgiving a great start to the holiday season!

    – Erik, Owner, Flying Apron

    • Thanks Erik! We loved your pumpkin pie and love your bakery! Thanks for making amazing products that we can eat. It’s life-changing.

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