Newsletter for November 2009
Greetings ~ Here is the latest info from my gluten free blog for November. Thanks for reading and I would love to hear thoughts & feedback from each of you as well! Happy Thanksgiving 🙂
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Bellingham Gluten Intolerance Group: Community Awareness Event
I just got back from attending an inspiring two-day event with the Bellingham Gluten Intolerance Group ~ what a fantastic group of people who are truly passionate about getting out life-changing information to anyone who needs to know more about how gluten is impacting their bodies and what to do about it.
Attendees ranged from those who have been gluten free for many years to the newly diagnosed and their supportive family members. There were cookbooks for sale, taste-testing of gluten free foods from local vendors/restaurants, a silent auction of gluten free gift baskets, and fantastic speakers to share their knowledge and answer questions.
Having been a gluten-free advocate for two and a half years now, there was a few golden nuggets of new information for me to learn as well:
Gluten Free Thanksgiving
It’s that time of year to be thankful again….and we are particularly thankful that most of the traditional Thanksgiving foods are already gluten free, except for the stuffing and pumpkin pie (ok yes, you will have to skip the breadrolls). Below are recipes & links for modifications to make for your own gluten free Thanksgiving:
Mum’s Gluten Free Stuffing (Serves 6)
- 1 large onion, diced
- 2 stalks celery, diced
- 1/4 lb. butter
- 9 cups crumbled gluten free bread (ie. 2 whole loaves of gluten free bread cut into pieces and then crumbled by hand. Can either be left out a few days to become stale, or toasted in the oven for 10 minutes at 350 degrees F).
- 1/4 cup fresh flatleaf parsley, chopped
- Large handful each of fresh sage and thyme, chopped
- Salt and pepper to taste
- 1/3 cup chicken stock
Directions: Melt butter in medium pan on high heat. Saute onion and celery until soft, not browned. Mix cooked onion and celery in with the breadcrumbs in an extra large bowl. Season with the fresh parsley, sage, thyme, salt & pepper. Add the chicken stock to moisten. From here, you can stuff the mixture into the turkey the traditional way, but for food safety sake, I recommend baking the stuffing in a casserole dish for ~30 minutes at 350 degrees F.
For more Thanksgiving tips click here.