1st Note: unless you purchased an organic one, your turkey might not be gluten-free. Make sure the turkey you get is not injected with wheat protein, or any solution that contains gluten (which can be found in food starch and soy sauce).
In fact this would be a good time to mention that if you, like many, occasionally eat at McDonald's (order your burger or grilled chicken "lettuce wrap, no bun"--yes, just like that or you will still 4 out of 5 times wind up with a burger or chicken on a bun) make sure you do not eat the Angus burgers. The regular burgers and the quarter pounders are fine, but the Angus burgers use meat to which the above mentioned wheat protein has been added. This is a major cross-contamination issue of which most of the employees at such places are ignorant. Most of us gifs (gluten-intolerant folk) find such things out through painful trial and error.
2nd Note: some of the recipes below call for oats, which most of you know are
1) not well tolerated by some people w/coeliac or gluten-intolerance, and
2) hard to find in a truly gluten-free state
For those who don't know, oats are cut with flour and even companies that don't use this practice, still dust their production lines (where they package the oats) with flour or starch (usually an industrial blend of food starch which is a mix of wheat, corn and potato). I discovered this to my detriment some years back when first trying some grits. Quaker is a reputable brand, but, as we came to know after four days of symptoms so severe I nearly wound up in hospital, they are also one of the worst companies re: cross-contamination issues thanks to these practices. Mind you, we've come to learn I'm not especially sensitive to gluten, either. I have a totally typical, middle-of-the-road gluten-intolerance. So it might have well been worse--and we're grateful it was not.
So if you've tried oats in the past and they bother you, that might be why and it might be worth it to find some truly gluten-free oats (just google or bing for them and several companies will pop up that are truly gluten-free) and try them. If you have not tried them yet, the same caveat applies. If you are cooking for someone else, do make sure beforehand if they are able to eat oats.
This practice of dusting the production lines with flour or food starch is where a lot of accidental cross-contamination occurs, as well, in re: products such as nuts, candy and even potato chips. To smooth the way and ease their processing, conveyers are dusted with flour or starch to keep products rolling along and to keep some products dry. Those same practices cause some of us severe pain and difficulties.
So, if something that normally doesn't bother you, for example, cashews in a bottle, but you buy them in those all-too-convenient snack packs or those pop-top cans (two forms of packaging where production lines are often floured or starched) and you have difficulty, that might be why. Good rule of thumb -- you open a package of candy or nuts, see if they're dusty. If they are, rinse them or wipe them off. It might just save some genuine belly-aching.
Oh, and if you're cooking for a gluten-intolerant person, you might ask about their other food allergies, because chances are good they have more than just this one issue.
Now for the recipes!
Gluten-free Thanksgiving Cake Cornbread, Gluten-FreeA Gluten-Free ThanksgivingGluten-Free Thanksgiving Side DishesOatmealed Acorn SquashGluten-free Holiday Stuffing RecipeGluten Free Pumpkin MuffinsGluten-Free Pumpkin BreadGluten, Dairy, Soy, Nut and Egg-Free Cranberry Orange Cookies![[info]](https://www.insanejournal.com/img/userinfo.gif){kind=small}
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