By Betty Murray
Gluten-free diets are more common today than ever. An ever-increasing number of restaurants now accommodate gluten-free diets with special menus and grocery stores have added entire sections stocked full of gluten-free foods. Some individuals are on a gluten-free diet for medical reasons, including celiac disease or a gluten allergy or gluten sensitivity, while others choose to eat a gluten-free diet for increased energy and weight loss.
Learn the truth about gluten in this article.
Are you planning to prepare gluten-free dishes for your Thanksgiving dinner? Perhaps you are on a gluten-free diet, or maybe even a guest who will be at your holiday party is restricted to gluten-free foods? As you prepare for Thanksgiving next week, here are some tips for preparing a gluten-free meal.
- Read the labels. When doing your holiday grocery shopping, be sure to read the labels of each item. Gluten is often in marinades, broths and can even be in soy sauce.
- Substitute rice or potato flour. It wouldn’t be Thanksgiving without a boat full of gravy, but thickening gravy can be a challenge without the use of flour. Use rice or potato flour instead.
- Substitute coconut milk for milk and creams. Whether we’re talking pumpkin pie or mashed potatoes, coconut milk is always a great non-dairy substitute. A gluten-free broth is another option for mashed potatoes.
- Stuff your bird with gluten-free cornbread. Stuffing is another Thanksgiving must-have, but because it is often made with bread, it certainly does not fall under the gluten-free category. Use gluten-free cornbread or bread topping instead.
- Do your research. There are a number of excellent online gluten-free recipe catalogs. For a gluten-free Thanksgiving dinner that’s a hit with the whole family, check out these recipes that are both gluten-free and vegetarian. Be sure to try Silvana Nardone’s recipe for gluten-free pumpkin dumplings with radicchio.
Eating gluten-free can be more of a challenge during the holidays, with so many American favorites packed full of flour, but it doesn’t have to be impossible.
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Betty Murray, CN, HHC, RYT is a Certified Nutritionist & Holistic Health Counselor, founder of the Dallas-based integrative medical center, Wellness and founder of the Metabolic Blueprint wellness program. Betty’s nutrition counseling practice specializes in metabolic and digestive disorders and weight loss resistance. A master of the biochemistry of the body, Betty teaches her clients how to utilize nutritional interventions to improve their health. Betty is a member of the Institute of Functional Medicine and the National Association of Nutrition Professionals.