The ‘season to be jolly’ begins this week for wheat-eaters as well as for people who live gluten free. Our Thanksgiving, Hanukkah, Christmas, Kwanzaa, New Year’s Eve, and Super Bowl Sunday celebrations center around food, people, food, and gifts. Our status as people who live gluten free will affect what we do and how we celebrate. We will be at parties with people who are totally unaware of our dietary situation, particularly if we are relatively new to gluten free living. We will need recipes (when we are the host) and strategies for staying ‘safe’, avoiding embarrassment , and trying our avoid our hostess. We will also need to approach the holiday season with a very special attitude. Since the recipes and cooking techniques are the easiest to write about, I’ll start there.
During the 2010 holiday season, I pieced t0gether several videos to provide a step-by-step guide to preparing a gluten free dinner, using a videos designed to enable fledgling cooks to prepare a complete holiday dinner. I labeled the articles “Thanksgiving dinner” but of course, the same menu is useful at almost any holiday. Click here to begin the series.
That series of articles was great for relatively inexperienced cooks, but many people would prefer to have more options. Turkey is the most commonly served main course, but there are certainly other options. Click here to view video how-to demonstrations on how to cook and serve ham, goose, duck, prime rib, and rack of lamb as well as how to make them the main course in your holiday feast. In the next few days I will write similar articles about holiday side dishes and desserts.