BustThanksgiving Peloquin 5109 49cea

Classic t-day dishes go gluten-free

I used to love devouring anything made out of flour (especially a bread basket). I’d feel great for 20 minutes, then start coughing like a cat with a furball. I met a naturopathic doctor who said, “You’re allergic to wheat.”

ADVERTISEMENT

I said, “No pizza, no pasta, no bread? Couldn’t I just be allergic to sex?” When I stopped eating wheat, I felt lighter, younger, healthier, and happier. But Thanksgiving can be particularly hard for us gluten-free folks. I can usually eat the turkey, but not with gravy. I can have the potatoes, but not the stuffing. I can never have the biscuits. So now, I make my own versions of everything I love—without the wheat.

Hot Stuff Stuffing

Cut a loaf of gluten-free bread (almost any kind will do) into cubes and leave it out to get stale for a day. In a bowl, cover a heaping handful of golden raisins (or currants, dried apricots, or Craisins) with hot water. Sauté 1 chopped yellow onion and 3 chopped celery stalks in butter or oil. When soft, stir in a minced handful of garlic, a smidgen of dry or fresh chopped thyme, and a good pinch each of salt and fresh ground pepper. Cook for a few more minutes. Drain the raisins; save the liquid. In a bowl, toss the bread cubes with the onion mixture, raisins, a bit more salt, and 2 coffee cups of chicken or veggie broth. If things look dry, add some raisin water. Pour everything into a deep baking pan that was sprayed with non-stick cooking spray. Bake at 350 degrees F for about a half-hour, or until golden and glorious.

Drop (It Like It’s Hot) Biscuits

Mix 2 coffee cups gluten-free flour, 2 smidgens baking powder, a nice pinch of salt, and a little pinch of sugar in a food processor. Cut a stick of very cold sweet butter into little pieces and toss in a bit at a time. Pulse until it looks like floury peas, then dump in the bowl of a mixer. Mix in a little more than a coffee cup of cold milk till you have a nice dough. Drop by dollops onto a parchment-lined baking sheet. Bake at 450 degrees F for about 15 minutes.

New Fall Issue d217c

Good Gravy

Melt a half stick of butter. Whisk in about a handful of gluten-free flour. Cook until it starts to look golden. Whisk in a coffee cup of turkey drippings and bring to a boil. Whisk in a coffee cup of chicken or turkey broth and a shot of whiskey, then cook it down for a few minutes, and add a drizzle of pure maple syrup. Add salt and pepper to taste.

by: Chef Rossi 

This article originally appeared in the Fall 2021 print edition of BUST Magazine. Subscribe today!

chefRossi by Melissa Donovan 299 DSC02533 b40d4

Top photo: Rebecca Peloquin

Bottom photo: Melissa Donovan

Support Feminist Media! During these troubling political times, independent feminist media is more vital than ever. If our bold, uncensored reporting on women’s issues is important to you, please consider making a donation of $5, $25, $50, or whatever you can afford, to protect and sustain BUST.com. Thanks so much—we can’t spell BUST without U.
Facebook_websiteTwitter_websitePinterest_websiteRSS_websiteTumblr_websiteIG_website