I’m so glad you can join us for Thanksgiving. I know you have a special diet, that whole wheat thing, but not to worry–I’ve got it covered!

We’re going to start with French onion soup. I know the cheese floats on bread, but we’ll take the bread out of yours before we serve it.

The turkey shouldn’t be any problem since the outside doesn’t touch the stuffing anyway–or you could have a leg. Legs don’t touch the stuffing at all. But to be on the safe side, I’m making a cornbread stuffing. Corn doesn’t have wheat in it, right?

I’m making the gravy with white flour, not wheat flour so you can have some on your turkey.

This year I’m making deep fried potato croquettes. I know that potatoes are gluten free. It’ll work well for me, since the oil will already be in the fryer from cooking the doughnuts I’m serving for breakfast.

We’re going to have that green bean casserole that Uncle Wally likes so much. It’s got cream of mushroom soup in it and fried onion on top. I’m sure you can eat them, because everyone knows that mushrooms and onions are not made from wheat.

Of course, pie is our traditional dessert, and I know you can’t have the crust, so I’ll make deep dish pies so you can eat the middle without getting any crust in it.

So--how does a person or a family affected by celiac disease handle the holidays?  Here are some suggestions offered by the Greater Hartford Support Group.  If you have any others you'd like to share, please email me at bcoughlin@aol.com and I'll add them.

--Do your homework: nose around to see what's on the menu so that you can contact the host or hostess to ask for details on recipes, preparation, etc.  You can then offer suggestions on what you can eat, how recipes can be adjusted to make them GF, and how to prevent cross contamination. 

--Ask that the turkey be made without stuffing. The family's traditional stuffing can be baked separately and served on the side.

--Offer to do the cooking.  It may seem extreme, but it guarantees you've got control of the meal.  Besides--then it's someone else's turn to clean up!

--If you can't pull that off, ask to help make certain parts of the meal, like the gravy.

--Speaking of gravy, potato starch is excellent as a thickener.

--Bring GF flour (perhaps Bette Hagman's mix) for the cook to use. 

--If necessary, bring utensils and cookware with which you feel comfortable.

--Always bring a dish that you love and that is pleasing to everyone.  That way you'll be sure to have something to eat.

--Gelatin salads are generally GF, easy to make and go over well.

--The Perky Popovers in Bette Hagmans's The Gluten Free Gourmet Bakes Bread are excellent.

--One member uses a giant pancake as a piecrust.

--Several members talked about mashed potato stuffing that can go in or our of the bird.  It's made with mashed potatoes, browned pork, onions, celery, egg, and poultry seasoning.

--It's easier to make apple pie with a single bottom crust and a crumb topping.  This avoids that patched look that some of us end up with!

--While you're bringing side dishes and desserts, cookware and instructions, don't forget to bring understanding, grace, and a sense of humour.