Thanksgiving Planning

[Guest guest]

Hello,

This is my first Thanksgiving with celiac, and I am a little

concerned about about the meal because I am not cooikng. That

honor/effort goes to my MIL, who has been very supportive, but does

not know the details of the requirements. So I have been looking for

recipe suggestions to give her so she can make many GF dishes that I

can eat, while pleasing a crowd. She can't promise to make all of

them, but she's planning on picking from my list- a suggestion that

can work for a lot of people I suspect.

So I was watching a special on the tv food network last night, and

noticed, by coincidence, that a number of the recipes were GF,

including, a gf squash soup and corn bread. I have not tried any of

the recipes yet, but I have coppies the links for my MIL, and I am

copying them below. Obviously, you should go to the TV Food Network

for the originals. I am not cf, so the dairt may be a problem for

some.

Here are the links of the recipes of thinks I like- I am trying the

corn bread before the holiday:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29148

,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29146

,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29141

,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29140

,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29143

,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29142

,00.html

Happy holidays. Please keep up posted if you try them.

Marlo

[Guest guest]

I get a lot of recipes off Food Network, actually. There are a lot

of recipes that are either gluten free or easily adapted. If you

select recipe by ratings, you are easily able to see which recipies

people actually liked once they tried them... And they tend to be

more reliable than some recipes off random web sites. You can also

search by ingredient or by a special occasion, such as Thanksgiving.

As far as crowd appeal goes- a food really doesn't need gluten to

taste good... (it's only a factor with breads and pastries eic.) so

just pick things that sound good to you, and I'm sure they will go

over well. When I had Thanksgiving at my husband's parent's house

last, we brought over a pastry flour mix by the gluten free pantry

and my father-in-law actually made me a gluten free pumpkin pie. (Yay

for him!!) Mixes are often less intimidating (and safer) for people

trying to cook for us. Gluten free pantry also has an awesome awesome

cornbread... If I want a bread at a dinner party, I usually make

Bette Hagman's french bread (not from the mix recipe), and that goes

over very well. The dough also makes an excellent roll if you put it

in muffin tins instead of a french bread pan.

[Guest guest]

Which Bette Hagman book does your french bread recipe come from? Is it the one in Fast and Healthy? Or Bakes Bread? Or one of the others?

I tried the one in Bakes bread and we

liked it o.k. but I thought it could use some work. I haven’t tried it again. I have found that some of the recipes we

rejected at first we are accepting better now. I think part of it has to do with just

getting the hang of the general breadmaking process like extra mixing time,

smoothing out the top, covering with foil so it doesn’t overbrown, and

using a thermometer to check for doneness. Many of my early breads were bad simply

because I took them out when they looked done – they would be very brown

outside and gooey inside. The

thermometer is my new best friend!

I like the idea of making rolls –

expecially with the holiday coming up. Thanks!

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399

Sent: Sunday, November 13, 2005

2:44 PM

To: SillyYaks

Subject: Re:

Thanksgiving Planning

I get a lot of recipes off Food Network, actually. There are a lot

of recipes that are either gluten free or easily

adapted. If you

select recipe by ratings, you are easily able to

see which recipies

people actually liked once they tried them... And

they tend to be

more reliable than some recipes off random web

sites. You can also

search by ingredient or by a special occasion,

such as Thanksgiving.

As far as crowd appeal goes- a food really doesn't

need gluten to

taste good... (it's only a factor with breads and

pastries eic.) so

just pick things that sound good to you, and I'm

sure they will go

over well. When I had Thanksgiving at my husband's

parent's house

last, we brought over a pastry flour mix by the

gluten free pantry

and my father-in-law actually made me a gluten

free pumpkin pie. (Yay

for him!!) Mixes are often less intimidating (and

safer) for people

trying to cook for us. Gluten free pantry also has

an awesome awesome

cornbread... If I want a bread at a dinner party,

I usually make

Bette Hagman's french bread (not from the mix

recipe), and that goes

over very well. The dough also makes an excellent

roll if you put it

in muffin tins instead of a french bread pan.

[Guest guest]

My old standby is the Rapid Rise french bread from " More from the

Gluten Free Gourmet. " (p.41) I think someone posted it at some point,

but I'm not sure. I also highly recommend the crumpets in that book.

I tried her recipe in the Bakes bread, and I too thought it needed

some work. Why mess with perfection? I just use the old recipe- it's

easy and very popular with guests. [also I've said this before, but I

always lower the temperature for her recipes by 50 degrees or so- I

don't know what oven Bette was using, but my crummy apartment ovens

burn them otherwise. They also cook faster than she says..] I think

any of her bread recipes can turn into rolls simply by putting them

in a muffin tin, maybe with a nice egg wash or dribbled butter on top?

I often make a basil dipping oil to go with it- I take a nice pasta

seasoning mix, fresh basil, kosher salt (because of the texture), and

coarse ground black pepper, pour some extra virgin olive oil over it

and mix in some balsalmic vinegar to taste... Then leave it out at

room temperature to let the flavors develop. (for half an hour to a

few hours). Doesn't keep longer than a day or so.

>

> Which Bette Hagman book does your french bread recipe come from?

Is it the

> one in Fast and Healthy? Or Bakes Bread? Or one of the others?

>

> I tried the one in Bakes bread and we liked it o.k. but I thought

it could

> use some work. I haven't tried it again. I have found that some

of the

> recipes we rejected at first we are accepting better now. I think

part of

> it has to do with just getting the hang of the general breadmaking

process

> like extra mixing time, smoothing out the top, covering with foil

so it

> doesn't overbrown, and using a thermometer to check for doneness.

Many of

> my early breads were bad simply because I took them out when they

looked

> done - they would be very brown outside and gooey inside. The

thermometer

> is my new best friend!

>

> I like the idea of making rolls - expecially with the holiday

coming up.

> Thanks!

>

> Becky

[Guest guest]

Thanks for the info! I forgot about the More From book. I haven’t tried much form that one. I did buy French bread pans fairly recently so

I need to put them to use!

The dipping oil sounds good, too. I’m feeling a lasagna night coming on

soon.

Thanks again. I love the inspiration I get from you guys!

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399

Sent: Sunday, November 13, 2005

4:41 PM

To: SillyYaks

Subject: Re:

Thanksgiving Planning

My old standby is the Rapid Rise french bread from " More from the

Gluten Free Gourmet. " (p.41) I think someone

posted it at some point,

but I'm not sure. I also highly recommend the

crumpets in that book.

I tried her recipe in the Bakes bread, and I too

thought it needed

some work. Why mess with perfection? I just use

the old recipe- it's

easy and very popular with guests. [also I've said

this before, but I

always lower the temperature for her recipes by 50

degrees or so- I

don't know what oven Bette was using, but my

crummy apartment ovens

burn them otherwise. They also cook faster than

she says..] I think

any of her bread recipes can turn into rolls

simply by putting them

in a muffin tin, maybe with a nice egg wash or

dribbled butter on top?

I often make a basil dipping oil to go with it- I

take a nice pasta

seasoning mix, fresh basil, kosher salt (because

of the texture), and

coarse ground black pepper, pour some extra virgin

olive oil over it

and mix in some balsalmic vinegar to taste... Then

leave it out at

room temperature to let the flavors develop. (for

half an hour to a

few hours). Doesn't keep longer than a day or so.

>

> Which Bette Hagman book does your french

bread recipe come from?

Is it the

> one in Fast and Healthy? Or Bakes Bread? Or

one of the others?

>

> I tried the one in Bakes bread and we liked

it o.k. but I thought

it could

> use some work. I haven't tried it

again. I have found that some

of the

> recipes we rejected at first we are accepting

better now. I think

part of

> it has to do with just getting the hang of

the general breadmaking

process

> like extra mixing time, smoothing out the

top, covering with foil

so it

> doesn't overbrown, and using a thermometer to

check for doneness.

Many of

> my early breads were bad simply because I

took them out when they

looked

> done - they would be very brown outside and

gooey inside. The

thermometer

> is my new best friend!

>

> I like the idea of making rolls - expecially

with the holiday

coming up.

> Thanks!

>

> Becky

[Guest guest]

seamaiden39 mentioned she wasn’t as

fond of the Betty Hagman recipe from her bread book. I wasn’t all that

keen on it my first time either. I tried it again after purchasing French bread

pans and it made all the difference in the world. Now its one of everyone’s

(GF or non) favorite recipes. I can’t speak for the recipe from

Betty’s “More...” book,

I haven’t felt compelled to try it, since I like my current recipe so

well. I do agree with her suggestion to turn the temp down on your oven. For

all of Betty’s recipes, I turn my oven down by 25 degrees. Cooking time

varies. You can tell when your French bread is done by “thumping”

the top....if it sounds hollow, its done.

[Guest guest]

> Hi Rita - A french bread pan is a semi-circle (3 inches or so in

> diameter) like 12 inches or so long and is vented. That helps the

> whole loaf have a toasty crust.

>

> Sue in Denver

>

>

>>>

>>> My name is Rita I am diagnosed 3 weeks ago have a hard time with

> the bread I

>>> buy in the health food store.

>>>

>>

>> Could you tell me the difference between french and the reg. Bread

> pan

>> please

>> Thank you Rita

>>

>

>

>

>

>

>

>

>

>

[Guest guest]

Hi Rita - A french bread pan is a semi-circle (3 inches or so in

diameter) like 12 inches or so long and is vented. That helps the

whole loaf have a toasty crust.

Sue in Denver

> >

> > My name is Rita I am diagnosed 3 weeks ago have a hard time with

the bread I

> > buy in the health food store.

> >

>

> Could you tell me the difference between french and the reg. Bread

pan

> please

> Thank you Rita

>

[Guest guest]

I have french bread pans and still wasn't happy with the texture. It

just didn't seem to rise like the other one did.. I made her french

bread mix twice and then I went back to the old recipe in defeat. (But

it's all good, I am happy with that recipe, and it's really not

complicated to mix it up separately each time.)

>

> seamaiden39 mentioned she wasn't as fond of the Betty Hagman recipe

from her

> bread book. I wasn't all that keen on it my first time either. I

tried it

> again after purchasing French bread pans and it made all the

difference in

> the world.

[Guest guest]

Can you put the batter straight into the

pan or do you line it with parchment paper? I’m thinking all those little holes may

be a problem!

Becky

From: SillyYaks [mailto:SillyYaks ] On Behalf Of seamaiden399

Sent: Monday, November 14, 2005

9:46 PM

To: SillyYaks

Subject: Re:

Thanksgiving Planning

I have french bread pans and

still wasn't happy with the texture. It

just didn't seem to rise like the other one did..

I made her french

bread mix twice and then I went back to the old

recipe in defeat. (But

it's all good, I am happy with that recipe, and

it's really not

complicated to mix it up separately each time.)

>

> seamaiden39 mentioned she wasn't as fond of

the Betty Hagman recipe

from her

> bread book. I wasn't all that keen on it my

first time either. I

tried it

> again after purchasing French bread pans and

it made all the

difference in

> the world.