Jules’ THANKS GIVING JulesGlutenFree.com

Jules’
G L U T E N - F R E E
THANKSGIVING
by Jules E. Dowler Shepard
JulesGlutenFree.com
Text © Jules E. Dowler Shepard 2011
All rights reserved. No part of this book may be reproduced in any form or by
any means, electronic or mechanical, including photocopying, recording or any
information retrieval system, without prior permission in writing from the author.
Version 3.0
Table of Contents
Click on any recipe or page number
to jump directly to that page.
Holiday Tips
101
Jules’
THANKSGIVING
When you are the host
Planning a Gluten-Free Thanksgiving.......................................................................... 4
Suggestions for Your Guests..................................................................................... 5
Helping Guests Understand Gluten Contamination.......................................................... 5
When you are a guest
Gluten-Free Dishes to Share..................................................................................... 6
Helping Hosts Understand Gluten Contamination............................................................ 6
Handy Ingredient Substitutions for Other Food Allergies.......................................... 7
Gluten-Free Recipes
Breads
*Cranberry Walnut Muffins............................ 8
*Pumpkin Banana Bread............................... 9
*Dinner Rolls, Hamburger Buns or Loaf Bread 10-11
*Corn Bread ........................................... 12
*Buttermilk Biscuits .................................. 13
Side Dishes
Side Dish Ideas and Stuffing Tips................... 14
*Traditional Stuffing.................................. 15
*Corn Bread Stuffing.................................. 16
*Mashed Potatoes..................................... 17
Sweet Potato Casserole......................... 18-19
*Sweet Potato Casserole (easy version)........... 20
*“Fried” Onions for Casseroles...................... 21
*Green Bean Casserole............................... 22
Cranberry Sauce...................................... 23
Main Dish
Turkey & Gravy....................................... 24
Dessert
*Grandma’s Pie Crust............................. 25-26
*Graham Crackers..................................... 27
Graham Cracker Crust............................... 28
*Pumpkin Pie (Traditional)........................... 29
*Pumpkin Pie (Easy Crustless)....................... 30
Pumpkin Cheesecake................................ 31
Pumpkin Cheesecake (Dairy Free)................. 32
*Apple Pie.............................................. 33
*Apple Cider Cake..................................... 34
*Sour Cream Frosting................................. 35
Nutritionals............................................ 43
About Jules Gluten Free™......................39-42
Planning Checklist ................................................................................................. 36-37
Appendix – Bread Baking Tips........................................................................................ 38
*This recipe and more than 149 more gluten-free and allergy-friendly recipes can be found in Jules’ latest
book released November 2010: Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the
Whole Family can Enjoy (DaCapo Press 2010)
3
Jules’
THANKSGIVING
JulesGlutenFree.com
101
Jules’
THANKSGIVING
GLUTEN-FREE HOLIDAY Tips
Every family approaches Thanksgiving differently. Talk to your family early and openly about your
preferences. If you are up to it, offer to host Thanksgiving to introduce your family to your glutenfree lifestyle in a delicious way. No more separate meals — everyone will enjoy this food!
These tips will help your Thanksgiving planning run smoothly.
When You Are The Host
Planning a gluten-free Thanksgiving: Feel confident entering any holiday in three easy steps:
Prepare, Practice and Enjoy!
Prepare: Putting together a Thanksgiving feast is never easy and making a gluten-free
meal poses extra challenges. Plan ahead! By starting early, you can ensure success while
having your guests help by bringing safe, gluten-free items (listed below) so that your feast
is delicious and enjoyable for everyone. If you have any gluten-free friends or family, let
them know of your plans for a gluten-free feast! They may make a special effort to share in
this holiday if they know that they can eat safely. Once you know your number of guests and
pick a meal time, it’s time to get to menu planning!
Practice: Practice is the best way to eliminate any stress or anxiety about hosting a glutenfree Thanksgiving. Never made a gluten-free pie before? Make a practice gluten-free
pumpkin pie in October, then you’ll know that you will have no problem at Thanksgiving.
Your family won’t mind being expert taste testers in the process either!
Enjoy: This is the most important part! Relax and enjoy this great American tradition.
Share
this gluten-free meal with your family and give thanks for all of the blessings in your life.
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
4
GLUTEN-FREE HOLIDAY Tips
When You Are The Host (continued)
Suggestions for your guests:
Even if, as the host, you are planning a 100% gluten-free Thanksgiving, your guests will probably
offer to bring something. Thanksgiving is about family and sharing, after all. Here is a list of safe
items that you can suggest your guests bring to help out:
•
•
•
•
•
•
•
Fresh Vegetables
Fruit platter
Beverages
Wine or Sparkling Apple Cider
Vanilla ice cream
Whipped cream/topping
Flowers
Also, if you need any accessories, such as:
•
•
•
•
Napkins
Serving trays
Punch bowl
Extra folding chairs or tables
If your guests STILL bring gluten-full items into your house:
• Put the gluten-full food somewhere apart from the main serving stations and inform
everyone who is gluten-free to stay away. • Any homemade food is in the “better safe than sorry” category, so it is better to stay away if
it is made by someone you aren’t sure understands the gluten-free diet and the risks of crosscontamination. Only trust it if you can read an ingredient label or you trust the person who
brought the dish.
• Send all leftovers home with the person who brought them or take them to a homeless shelter –
it’s better than throwing them out.
Helping guests understand gluten contamination:
As you know, the subtleties of gluten contamination can be difficult to understand. Talk to the
gluten-free eaters and create a strategy so it’s easy to keep your gluten-free food safe. Keep all
gluten-full dishes in a separate area so utensils are kept separate. If there is any gluten-full bread
at the meal, provide two separate butter plates and identify the one for gluten bread and the one
for gluten-free bread so there is no risk of cross-contamination from the butter knives. As long as
instructions are clear and provided in a pleasant manner, your guests will do their best to keep you
healthy, but, as always, you are ultimately in charge of your own health.
5
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
GLUTEN-FREE HOLIDAY Tips
When You Are A Guest
If Thanksgiving’s not at your house this year, don’t stress! You can stay healthy and satisfied on
turkey day by keeping open communication with the host and by bringing a few creative dishes that
you and others can enjoy.
Dishes to bring to a host’s home:
Ask your host what other sides are being offered. Then, strategically offer to bring dishes that fit
with the current offerings and that will fill you up so that you can fully enjoy your meal. Think
about what traditions you would miss the most. Whether it is fresh baked bread, stuffing, or green
bean casserole, bring your favorites to the meal and enjoy. And don’t forget dessert! There’s always
room for one more pie on the dessert table!
Helping hosts understand gluten contamination:
Information is essential when talking to the host about your needs. Comparing gluten-free
preparation to a kosher kitchen can help people understand the situation. First, see how receptive
your host is to accommodating your needs. Everyone has different comfort levels and exposure
to working with dietary restrictions, so you’ll want to evaluate your host to decide how best to
approach him or her. Thanksgiving is all about traditions, so it’s ideal if you can figure out a way to
work your needs into these traditions. If your host seems hesitant though, simply find a dish or two
that you can bring that adds to the existing menu and gives you a “go-to” dish to make the most of
the meal.
For turkey-lovers, there is no better day than Thanksgiving. In order to share your host’s turkey,
you have two choices: the turkey must be stuffed with gluten-free stuffing, or any non-gluten-free
stuffing must be cooked apart from the turkey. It is simply not safe to eat a turkey that has glutencontaining stuffing inside of it. If your hosts are set on baking the turkey with stuffing inside, offer
to bring gluten-free stuffing for the turkey as your contribution. Once you try one of my stuffing
recipes, you’ll know there will be no complaints from the other guests about gluten-free stuffing!
Otherwise, offer to cook up a small turkey breast and bring it so that you don’t miss out. Also,
suggest a few brands of gluten-free turkey. (See the turkey recipe for gluten-free turkey options.)
When asking about the other dishes, ask what ingredients and spices are traditionally used in their
recipes. If something typically contains gluten, offer to provide them with a gluten-free alternative
ahead of time. For example, if your host is making gravy, offer to bring gluten-free flour for
them to use. You will be the ultimate judge of what is safe for you to eat on Thanksgiving. It’s
always better to be safe and bring your own dishes than to take a risk when it comes to gluten
contamination.
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
6
JULES GLUTEN FREE™ THANKSGIVING
Recipes
Handy ingredient substitutions for other food allergies:
A traditional Thanksgiving meal contains many naturally gluten-free items or dishes that may just need a
slight adjustment to render them gluten free. As for other ingredient substitutions, there is always a way!
If you are contending with other food allergies at your table this Thanksgiving as well, consider currently
gluten-free alternatives like these to get you started, where substitutions are not otherwise specifically
called out in each recipe:
Non-Dairy Creamer:
Silk® Soy Creamer; So Delicious® Coconut Creamer
Non-Dairy Sour Cream:
Vegan Gourmet® Soy Sour Cream; Tofutti® Better than Sour Cream
Non-Dairy (Soy) Yogurt:
Silk® Soy Yogurt; So Delicious® Soy Yogurt; O Soy® Soy Yogurt; Whole Soy & Co® Soy Yogurt
Non-Dairy (Coconut) Yogurt:
So Delicious® Coconut Yogurt
Non-Dairy Cheese:
Vegan Gourmet® Cheddar, Mozzarella, Monterey Jack and Nacho Cheese; Daiya™ Mozzarella Style
and Cheddar Style shredded cheese; Teese Vegan Cheese Alternative
Non-Dairy Cream Cheese:
Vegan Gourmet® Cream Cheese; Tofutti® Cream Cheese
Non-Dairy (Soy) Butter:
Earth Balance® Buttery Sticks or Shortening Sticks
Non-Dairy (Soy-Free) Butter:
Earth Balance® Buttery Spread (Soy-Free) or Earth Balance® Coconut Spread
Non-Dairy Milk:
Silk® Soy Milk; So Delicious® Coconut Milk; Almond Breeze® Almond Milk; Tempt® Hemp Milk;
Earth Balance® Soy Milk
7
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Breads
Cranberry Walnut Muffins
Ingredients:
• 1/2 cup butter or non-dairy substitute (e.g. Earth
•
•
•
•
•
•
•
•
•
•
•
•
Balance® Shortening or Buttery Sticks)
1/2 cup granulated cane sugar
2 large eggs or egg substitute
1 tsp. gluten-free vanilla extract
1/2 cup sour cream, dairy or non-dairy
1 mashed ripe banana
1 1/2 cups Jules Gluten Free™ All Purpose Flour
2 Tbs. flaxseed meal (optional, but recommended)
1 tsp. baking soda
2 tsp. gluten-free baking powder
2 tsp. cinnamon
3 cups chopped fresh or dried cranberries
1/2 cup chopped walnuts (optional)
Directions:
GET NUTRITION FACTS
FOR THIS RECIPE >
Preheat oven to 350º F (static) or 325º F (convection). Oil 21-23 muffin tins or line with muffin
papers and set aside.
Cream the butter and sugar until the mixture is light and fluffy. Add the eggs and vanilla and beat
well. Mix in the sour cream and banana until well blended.
In a separate bowl, whisk together all dry ingredients then gradually incorporate into the wet batter.
Lastly, stir the chopped cranberries and walnuts into the batter gently.
Spoon the batter into the prepared muffin tins and bake for 25-30 minutes, or until the tops are lightly
browned and they spring back to the touch.
Cool before removing from the muffin tins.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
8
JULES GLUTEN FREE™
GIVING Recipes - Breads
Pumpkin Banana Bread
Ingredients:
• 2 eggs
• 1/4 cup canola oil or shortening
(e.g. Earth Balance Shortening Sticks)
• 2 mashed bananas or 2/3 cup applesauce
•
•
•
•
•
•
•
•
•
•
•
•
(natural or no sugar added)
1/4 cup granulated cane sugar
1/4 cup brown sugar
1 1/3 cup pumpkin purée
scant 1/2 cup agave nectar or honey
2 1/2 cups Jules Gluten Free™ All Purpose Flour
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
pinch of salt
1 Tbs. pumpkin pie spice
1/3 cup dried or fresh cranberries, chopped (optional)
1/4 cup chopped pecans or walnuts (optional)
2 Tbs. flaxseed meal (optional, but recommended)
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 350º F (static) or 325º F (convection).
Combine the eggs, oil, banana, sugars, pumpkin and honey. Mix on medium speed until the
granulated sugars are well-blended and the batter turns a lighter color and consistency. Stir in the dry
ingredients until all the ingredients are well-mixed, then add the cranberries and nuts.
Pour into a greased 9 x 5 loaf pan, 5 small loaf pans or muffin tins. For Thanksgiving, this recipe is
particularly fun to make in mini-muffin pans to set out on the table for munchies before the meal!
Bake for approximately 55 minutes for the loaf, 40 minutes for the smaller pans, 20–25 minutes
for the muffins and 15 minutes or so for the mini-muffins. Insert a cake tester into the center of the
bread to determine when done. Cool the loaves in the pans for at least 10 minutes before removing
from the pans to fully cool.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
9
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
GIVING Recipes - Breads
Dinner Rolls,
Hamburger Buns
or Loaf Bread
Ingredients:
• 10 oz. club soda, ginger ale or gluten-free beer
•
•
•
•
•
•
•
•
•
•
(e.g. Green’s Quest Triple Blonde Ale)
3 large eggs brought to room temperature
3 Tbs. olive oil
1 tsp. apple cider vinegar
2 Tbs. agave nectar or honey
(omit when using ginger ale)
2 3/4 cups Jules Gluten Free™ All Purpose Flour
1/4 cup flaxseed meal OR buckwheat, sorghum, brown rice
or almond flour OR dry milk powder (dairy or non-dairy)
1 tsp. salt
1 Tbs. granulated cane sugar
2 1/4 tsp. rapid rise or bread machine yeast (1 packet)
toppings of choice (e.g. sea salt, sesame seeds, etc.)
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Prepare 1 loaf pan OR 12 popover pans OR 10 hamburger bun rings OR 20-24 muffin tins by oiling
lightly.
In a large mixing bowl, whisk together the eggs, oil and agave, then slowly pour in the club soda /
ginger ale /or/ beer to mix.
In another large bowl, whisk all dry ingredients (flour, salt and sugar) except yeast. With mixer on
low speed, slowly pour the wet ingredients into the dry mix to combine. When incorporated, add the
yeast. Beat until the batter is smooth, then increase mixing speed and beat for 4 minutes.
Pour batter into loaf pan or, using an ice cream scoop, measure batter and scoop equal portions
into the prepared popover, bun, or muffin pans.
Cover with oiled wax paper and let rise in a warm, moist place for 30 minutes (an oven preheated to
200º F, then turned off, with a bowl of water in the oven to add moisture, is a good option).
MORE >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
10
JULES GLUTEN FREE™
THANKSGIVING Recipes - Breads
Dinner Rolls,
Hamburger Buns
or Loaf Bread
CONTINUED
When the dough has risen, bake at 375º F (static) or
350º F (convection) for approximately 35 minutes
for the loaf, 15-20 minutes for the dinner rolls or
buns, or 12 minutes for the smaller rolls. The internal
temperature of the loaf should be approximately 205
— 210º F. The bread or rolls should have risen high
above the tops of the pans, and will be golden brown
with a nice crust. Always insert a skewer or cake tester
to the center of the loaf or rolls to be doubly sure they
are cooked all the way through before removing to cool
in the pans for 5 minutes, then gently remove from the
pans and serve warm.
Yields 1 loaf, 12 dinner rolls, 10 hamburger buns OR 20-24 small rolls.
GET NUTRITION FACTS
FOR THIS RECIPE >
Note for Bread Machines: You may easily use this recipe in your bread machine by adding all the
liquids to the pan first, then sifting together the dry ingredients (except yeast) and pouring in on top of
the liquids. Form a well in the center of the dry ingredients and pour in the yeast to the well.
Set the machine on the gluten-free setting or the setting on your machine with only 1 rise cycle and
no punch-down. Use a rubber spatula to go around the inside of the pan while the machine is mixing
the dough, to ensure all the dry ingredients are incorporated. Remove the pan from the machine when
finished baking, then allow to cool for approximately 10 minutes before removing the loaf from the pan
to cool further.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
11
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Breads
Cornbread
This is a no-fail crowd-pleaser – add more or less sugar
to suit your personal tastes.
Ingredients:
•
•
•
•
•
•
•
•
•
•
1 cup milk (dairy or non-dairy)
1 egg (or egg substitute)
1/4 cup yogurt (dairy or non-dairy)
1/2 tsp. apple cider vinegar
3/4 cup Jules Gluten Free™ All Purpose Flour
3/4 tsp. salt
1/2 tsp. baking soda
1 Tbs. gluten-free baking powder
1/2 cup gluten-free cornmeal
1/3 cup granulated cane sugar
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 375º F (static); 350º F (convection).
Mix together all liquid ingredients, adding the dry ingredients in gradually and stirring until all the
lumps are smoothed. The batter will be thin, but not watery.
Pour the batter into an oiled 8 x 8 inch baking pan and bake for 30 minutes, or until the cornbread is
lightly browned and a cake tester inserted into the center comes out clean.
Remove to cool.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
12
JULES GLUTEN FREE™
THANKSGIVING Recipes - Breads
Buttermilk Biscuits
(Dairy or Non-Dairy)
Ingredients:
•
•
•
•
•
•
•
•
•
2 cups Jules Gluten Free™ All Purpose Flour
2 tsp. gluten-free baking powder
1/2 tsp. baking soda
1 tsp. coarse sea salt
(or 1/2 tsp. fine sea salt + 1/2 tsp. course sea salt)
4 Tbs. butter or non-dairy substitute
(e.g. Earth Balance® Buttery Sticks)
1/4 cup powdered buttermilk (or powdered dairy
or non-dairy milk + 1/2 tsp. apple cider vinegar
added to the half and half or creamer)
1/2 cup half and half or liquid soy or
coconut creamer
1/2 cup sour cream, dairy or non-dairy
butter or Earth Balance® Buttery Sticks
to spread on the tops before baking
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 350º F convection (preferred) or 375º F static.
Whisk together the dry ingredients in a large bowl. Cut the butter into the dry ingredients with a pastry
cutter or two knives until you achieve the consistency of coarse meal. Add the half and half and sour
cream and stir with a fork to thoroughly combine.
Pat the dough onto a lightly floured (with Jules Gluten Free™ All Purpose Flour) counter or pastry mat,
forming a 6-7 inch disc shape, approximately 1 inch thick. Dip a biscuit cutter into your flour and cut
out approximately 9 biscuits (cut straight down, do not twist the cutter).
Transfer to a parchment-lined baking sheet and prick the tops with a fork a few times. Lay a small, thin
pat of butter on the top of each biscuit before baking.
Bake for approximately 14 minutes, or until the tops are lightly browned and they are firm, but not hard.
It is important not to overbake them!
Yields 9-12 biscuits, depending on the size of your biscuit cutter.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
13
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Rice is a great side-dish for any meal, including Thanksgiving! Naturally gluten free, rice is a wonderful
side with turkey. While many flavored rice boxed mixes include gluten, Konriko® makes a great wild
pecan rice that has a delicious gluten-free seasoning package. Also try quinoa as a side dish — super
healthy with a nutty taste that will complement all the flavors at your Thanksgiving table.
Don’t forget your vegetables! Steamed sugar snap peas or green beans, grilled asparagus, peppers,
mushrooms, tomatoes and zucchini ... even tossed salad greens add welcome, healthy, colorful and
gluten-free additions to your Thanksgiving table.
Stuffing tips:
A new use for dried out bread.
Did anyone ever “gift” you with a rock-hard loaf of frozen gluten-free bread? Do you hate
to throw it out, but shudder to think of ever actually eating it?! Well, I have a great solution
for you — use it in stuffing this Thanksgiving! When you make stuffing, the first step is to
dry out, or toast the bread. That frozen stuff starts out dry and crumbly, so use it all up by
toasting it in the oven on a baking sheet and voilà: dried breadcrumbs!
Of course, every end product is better when you start with the best ingredients, and stuffing
is no different. Therefore, homemade gluten-free bread made into homemade breadcrumbs
makes the absolute best stuffing. What I often do after 3 or 4 days is to take any unused
portion of a homemade loaf, cube it, seal it in a zip top bag and freeze it until I’m ready to use
it for stuffing. At that point, I spread it out onto a baking sheet and toast for 10 – 15 minutes
at 300ºF. So start now, and bake lots of gluten-free bread so you are sure to have enough
delicious “left overs” to use for your Thanksgiving stuffing.
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
14
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Traditional Stuffing
Use my Jules Gluten Free™ Bread Mix, the loaf bread
recipe in this guide, or even that rock hard store-bought
gluten-free loaf in your freezer! See page 14 for tips,
then follow the directions below to dry out the bread
cubes before proceeding with the stuffing recipe.
Modify any ingredients that don’t suit your tastes and
make this recipe your own!
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
•
6 cups gluten-free white bread cubes
2 cups chopped and peeled apples
1 cup chopped carrots
GET NUTRITION FACTS
1/2 cup chopped celery
FOR THIS RECIPE >
1/2 cup chopped onion
1/2 cup chopped pecans or walnuts
1/4 cup flaxseed meal
1/4 cup dried cranberries
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
1 cup ± gluten-free vegetable broth (Imagine Foods® Organic Vegetable Broth is currently gluten
free; Celifibr® Bouillon Cubes are also gluten free; Savory Choice Liquid Broth Concentrate is
also gluten and MSG-free)
Directions:
Preheat oven to 300º F.
Cube bread slices and spread in a single layer onto a cookie sheet. Bake for 10 — 15 minutes, or until
the cubes are dry.
In a large skillet, melt the butter, then add the carrots, celery and onion until tender. Add the nutmeg,
salt and pepper. Set aside.
Add the dried bread cubes, chopped apple, nuts, berries and flaxseed to a large bowl and mix. Add
the carrot-onion mixture and stir well. Pour entire mixture into a large baking dish with a lid. Pour
vegetable broth over the mixture and stir, adding more broth as necessary to make a moist stuffing.
Cover and bake at 375º F for approximately 30 minutes.
Copyright Jules E. Dowler Shepard 2011
15
Jules’
THANKSGIVING
MORE RECIPES >
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Cornbread Stuffing
This is an easy, absolutely yummy stuffing recipe
everyone will love. I use cranberries, but feel free to
use golden raisins, currents or even dried apple chunks!
Ingredients:
• 1 recipe cornbread
(see recipe in “breads” section)
• 2 Tbs. butter or non-dairy substitute
(e.g. Earth Balance® Buttery Sticks)
• 1/2 cup diced celery and/or carrots
• 3/4 cup diced sweet onion
• 2 cups gluten-free vegetable stock
•
•
•
•
•
•
(Imagine Foods® Organic Vegetable Broth is
currently gluten free; Celifibr® Bouillon Cubes
are also gluten free; Savory Choice Liquid Broth
Concentrate is also gluten and MSG-free)
1 tsp. celery salt
3/4 tsp. cinnamon
1/8 tsp. marjoram
2 tsp. dried sage
1/2 cup chopped cranberries (optional)
1/2 cup chopped pecans (optional)
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 325º F (static).
Allow the cooked cornbread to cool, then cube the cornbread and spread it onto a baking sheet. Bake
the cornbread cubes for 30 minutes or more, or until the cubes are browned and toasted.
Raise oven temperature to 350º F.
Meanwhile, melt the butter in a large skillet over medium-high heat. Sauté the celery
and onion until soft. Add the stock, toasted cornbread, cranberries and spices, mixing together well. Pour the stuffing into an oiled 9 x 11 baking dish and bake for 25-30 minutes. Serve warm.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
16
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Mashed Potatoes
Ingredients:
• 3–4 pounds Idaho potatoes
• 1 parsnip, 3-4 chopped mushrooms, 1 cup chopped
•
•
•
•
•
•
broccoli florets, or other vegetables
(all optional, but healthy!)
Salt and pepper, to taste
1/4–1/2 teaspoon garlic salt
1/2 cup sour cream (dairy or nondairy)
2 tablespoons butter or nondairy alternative (e.g.
Earth Balance® Buttery Sticks)
Milk (dairy or nondairy)
parsley
Directions:
GET NUTRITION FACTS
FOR THIS RECIPE >
Peel and cube potatoes and optional vegetables (if you like the skins on your potatoes, do not peel).
Boil the potatoes and parsnips (if using) until fork tender; do not let the potatoes get mushy. Drain
the water off and mash with a potato masher, stand mixer or food processor. Add salt (begin with 1/2
teaspoon), pepper (begin with 1/4 teaspoon), and garlic salt (begin with 1/4 teaspoon). Taste before
adding too much—you can always add more, but you can’t take it away! Sauté any other vegetables
separately and set aside.
Next, blend sour cream, then butter with the potatoes and veggies, if using. Begin adding milk until the
mash reaches your preferred consistency. Add any additional salt, pepper, garlic salt and parsley desired
at this point. Stir in any other cooked vegetables. You may have to add more milk if the potatoes stand
for long before serving.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
17
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Sweet Potato Casserole
Sweet potatoes are one of the most versatile, healthy,
and yummy staples in a gluten-free diet. Here, they add
flavor to a light and fluffy casserole that can be enjoyed
hot out of the oven or cold straight from the pan as
leftovers! Feel free to use canned sweet potatoes in lieu
of boiling and peeling, if time doesn’t permit.
Ingredients:
• 3 cups sweet potatoes, boiled, peeled and mashed
(or canned, drained and mashed)
• 1 cup granulated cane sugar
• 1/2 cup butter or non-dairy substitute
•
•
•
•
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
3 eggs, beaten
1 tsp. gluten-free vanilla extract
1 tsp. ground nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
1 tsp. ginger
1 cup sour cream, dairy or non-dairy
1/4 tsp. baking soda
pinch of salt
1 cup raisins (optional)
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 350º F (static).
With a wooden spoon or mixer, stir the mashed sweet potatoes, sugar, butter, eggs, vanilla extract, spices
and sour cream. Add raisins, if you choose. Mix well, then add the salt and baking soda.
MORE >
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
18
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Sweet Potato Casserole
CONTINUED
Spread the mixture into an oiled 1 1/2 quart baking dish. Bake uncovered for 35 — 45 minutes, until the
center is no longer jiggly. Remove from the oven and add your topping of choice, below.
Coconut Topping:
Mix the following ingredients and sprinkle on top of casserole:
•
•
•
•
•
4 Tbs. melted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
1 cup light brown sugar
2 Tbs. Jules Gluten Free™ All Purpose Flour
1/2 cup chopped pecans
1/2 cup shredded or grated, sweetened coconut
Place the casserole back into the oven for approximately 10 more minutes, until lightly browned.
Marshmallow Topping:
Sprinkle enough miniature marshmallows to cover the top of the casserole. Add a sprinkling of chopped
pecans, if desired. Put the casserole back into the oven until the marshmallows melt and are lightly
browned.
Pecan Topping:
The simplest of the three, yet perhaps the best! Just sprinkle chopped and whole pecans over the top of
the casserole and add approximately 5 minutes more to the baking time.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
19
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Sweet Potato Casserole
(easy version)
Ingredients:
• 3 cups cooked and mashed sweet potatoes
•
•
•
•
•
•
(or canned)
1 tsp. gluten-free vanilla extract
2 eggs – slightly beaten
1 cup granulated cane sugar
1/2 cup melted butter or non-dairy substitute
(e.g. Earth Balance® Buttery Sticks)
1 tsp. cinnamon
1/2 tsp. nutmeg
Topping:
•
•
•
•
GET NUTRITION FACTS
FOR THIS RECIPE >
1 cup brown sugar (I prefer the dark brown sugar – more flavor)
1/2 cup chopped pecans
1/3 cup Jules Gluten Free™ All Purpose Flour
1/4 cup melted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
Directions:
Preheat oven to 325º F.
Put all ingredients into a large mixing bowl and beat on medium speed until smooth. Pour into an oiled
9 x 13 casserole dish and set aside. Prepare topping by combining all ingredients and mixing by hand.
Sprinkle over top of the casserole and bake for 50 minutes.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
20
JULES GLUTEN FREE™
GIVING Recipes - Side Dishes
“Fried” Onions
For a traditional green bean casserole, Funyuns® are gluten free
and can be used as a topper to replace fried onions, or you can fry
up your own onions with Jules Gluten Free™ All Purpose Flour and
your favorite recipe. For a slightly healthier version, try these baked
(“fried”) onions.
Ingredients:
•
•
•
•
1 medium onion, sliced thinly
1/3 cup Jules Gluten Free™ All Purpose Flour
1/4 tsp. sea salt
nonstick cooking spray
Directions:
Preheat oven to 475º F. Spray a baking sheet with cooking spray
and set aside.
GET NUTRITION FACTS
FOR THIS RECIPE >
Combine the chopped onions and dry ingredients in a large bowl, tossing until totally coated with
flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each
other too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown.
Remove when cooked and set aside while you are making the casserole.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
21
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Side Dishes
Green Bean Casserole
With a few substitutions, you can still enjoy your
favorite Thanksgiving day casseroles, like green bean
casserole. Progresso® Cream of Mushroom Soup and
Health Valley® Organic Cream of Mushroom Soup
are two gluten-free options. For a dairy-free option,
Imagine Foods® has a mushroom soup that is both
gluten free and dairy free. Pacific Natural® Foods
also now makes gluten-free condensed soups for even
thicker casseroles: their organic line of Cream of
Celery, Cream of Mushroom and Cream of Chicken
would all work well in this recipe; they do contain
dairy, however.
Ingredients:
GET NUTRITION FACTS
FOR THIS RECIPE >
• 1 pound green beans, canned or fresh, rinsed, trimmed and halved
• 2 Tbs. unsalted butter or non-dairy substitute
•
•
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
2 large portobello mushrooms, sliced
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder
1/4 tsp. ground nutmeg
1/3 cup sour cream, dairy or non-dairy
2 Tbs. Jules Gluten Free™ All Purpose Flour
2 cups cream of mushroom soup (not condensed)
1 fried onion, thinly sliced (see page 21)
Directions:
Preheat oven to 400º F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with
cold water and drain. If using canned beans, rinse and set aside.
In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat
for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour
cream and soup and lower the heat to medium-low. Cook while the mixture thickens, approximately
5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans.
Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining
onions on top and bake for an additional 5 minutes. Serve warm.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
22
JULES GLUTEN FREE™
GIVING Recipes - Side Dishes
Cranberry Sauce
Most commercial cranberry sauces are gluten free
(always check though), but if you want to make your
own, it’s really quite easy! A good rule of thumb is to
use 4 times as many cranberries as water and add 1/3 as
much sugar as cranberries.
Ingredients:
•
•
•
•
1 cup water
1/2 lb. (about 4 cups) fresh or frozen cranberries
1 3/4 cups granulated cane sugar
1/2 tsp. grated orange rind
Directions:
GET NUTRITION FACTS
FOR THIS RECIPE >
In a saucepan, boil water and sugar for 5 minutes, stirring until sugar dissolves.
Add washed cranberries; reduce heat and simmer over low heat for 5 minutes, without stirring.
Stir in orange rind and remove from heat.
Cool to set, cover and store in refrigerator until ready to serve.
Makes about 2 cups.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
23
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Main Dishes
Turkey
While turkey is naturally gluten free, it can be injected
with basting solutions that contain gluten. Be sure to
also avoid any gravy packets that come with turkeys, as
most contain gluten. As always, careful label reading is
a must! If you are not hosting Thanksgiving yourself,
do some research and suggest a brand of turkey to
your host that you know is gluten free. It’s easy to
find out for sure whether the brands available in your
local stores are gluten free, just by calling customer
service for those brands. Brands like Aaron’s Gourmet,
Empire Kosher, Honeysuckle White, Jennie-O, Norbest,
Organic Prairie, Perdue, Pilgrim’s Pride, Shady Brook
Farms, and Shelton’s all identify at least some of their
turkeys as gluten free, but most manufacturers offer at
least some varieties of turkey that are gluten free.
Gravy
Most pre-made gravy contains gluten. The best option is just to make it yourself! This recipe is vegetarian
so that all at your table may partake, but if you prefer to use turkey drippings, simply substitute for butter
where noted in the recipe.
Ingredients:
GET NUTRITION FACTS
FOR THIS RECIPE >
• 4 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks) or turkey drippings
• 1/4 cup Jules Gluten Free™ All Purpose Flour
• 2 cups broth (Imagine Foods® Organic Chicken Broth and Vegetable broth are both currently gluten
•
•
•
free; Celifibr® Bouillon Cubes are also gluten free; Savory Choice Liquid Broth Concentrate is also
gluten and MSG-free)
2 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks) or turkey drippings
1 large onion, diced
salt & pepper
Directions:
Place 4 tablespoons of butter or drippings into a large saucepan. Slowly whisk in the flour, stirring
constantly over medium-low heat until thickened and bubbly. Slowly whisk in the broth at this point, taking
care not to let lumps form as broth is added.
In a separate pan, sauté diced onion with the 2 tablespoons of butter over medium heat until translucent.
Add to the thickened roux, then season with salt & pepper to taste.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
24
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Grandma’s Pie Crust
This is literally my grandma’s famous flaky pie crust...
with only one substitution – the flour! Makes one 8- or
9-inch pie crust; double amounts for a two-crust pie.
I used to recommend refrigerating this crust before
rolling, but I’ve learned through much trial and error
that it is actually much easier to work with the dough
if it is allowed to rest at room temperature for about 30
minutes before rolling out.
Ingredients:
• 1 cup Jules Gluten Free™ All Purpose Flour
• 1⁄2 teaspoon salt
• 2 Tbs. shortening, butter or non-dairy alternative
(e.g. Earth Balance® Shortening Sticks)
GET NUTRITION FACTS
FOR THIS RECIPE >
• 3 Tbs butter or non-dairy alternative
( e.g. Earth Balance® Buttery Sticks)
• 2 - 3 tablespoons cold water
• milk (dairy or non-dairy)
Directions:
In a large bowl, whisk together the dry ingredients. Cut in the shortening and butter using two knives or
a pastry cutter. Add the water gradually to make the consistency you need to form a ball – err on the side
of it being wetter rather than crumbly (note: mixing the dough may also be done in a food processor).
Form a disc with the dough, wrap in plastic and set aside on the counter for 30 minutes while you make
your filling.
After allowing the dough to rest, roll the pastry out onto a surface dusted with Jules Gluten Free™ All
Purpose Flour. A flexible pastry sheet (e.g. Silpat) for that purpose works well. Roll to a diameter at
least 1 inch larger than the diameter of your pie pan. Gently lift an edge of the rolled out crust over your
rolling pin and use the pin to lift the crust so that it is supported by the rolling pin as you lift it onto your
pie plate. Pat into shape and fill with your desired filling. If baking a fruit pie, put small pats of butter or
Earth Balance® Buttery Sticks on top of the filling and sprinkle with cinnamon sugar if you desire.
Copyright Jules E. Dowler Shepard 2011
MORE >
25
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
GIVING Recipes - Dessert
Grandma’s Pie Crust
CONTINUED
For a two-crust pie like an apple pie, double the ingredients and divide the doubled pie crust before
setting aside. Shape each half into a disc and wrap each in plastic wrap. Repeat the rolling out steps and
lay the crust gently onto the top of the filled pie pan. Cut off all but 1/2 - 1 inch of excess pie crust from
around the edge of the pan. For fruit pies, cut small slits in the center of the top crust to allow the hot
steam to escape. Brush the crust with your milk of choice – this step helps it to brown nicely.
If there are any tears in your top crust, never fear! Simply take leftover crust and use decorative cookie
cutters to cut out leaves, pumpkins, etc., wet the backside of each cut-out with a dab of milk, then lay on
top of any tears to cover the flaw.
Fold approximately 1/2 inch of excess pie crust over all around the outside of the pie plate to form the
crust edge, then using your fingers, press a fluted design in the crust to finish. Cover crust edges with foil
or a pie saver to minimize burning. Remove the foil with 10 minutes left of baking.
Single-crust pie: Preheat oven to 375º F and bake for 35 to 40 minutes, or follow directions for your
specific pie recipe.
Double-crust pie: Preheat oven to 400º F and bake for 40 minutes, remove foil and bake for another 1020 minutes or until the juices are bubbling, or follow directions for your specific pie recipe.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
26
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Graham Crackers
The absolute easiest way to make amazing gluten-free graham crackers for munching or for pie crusts is
to mix up a bag of Jules Gluten Free Graham Cracker/Gingersnap Mix. You can always make from scratch
as well, following this recipe. You can modify this recipe only slightly to create delicious gingersnaps, just
perfect for this time of year! Simply substitute molasses for honey and add 2 tsp. ginger and 1 tsp. cloves to
the dough to make these crackers taste like crispy gingersnaps!
Ingredients:
• 3/4 cup butter or Earth Balance® Shortening or
•
•
•
•
•
•
•
•
•
•
Buttery Sticks
3 Tbs. agave nectar or 1/4 cup honey
1 cup brown sugar
1 tsp. gluten-free vanilla extract
1 1/2 cups Jules Gluten Free™ All Purpose Flour
1 cup white rice flour
1/2 cup buckwheat or brown rice flour
dash of salt
2 tsp. cinnamon
3 tsp. gluten-free baking powder
1/2 cup cold water
Directions:
GET NUTRITION FACTS
FOR THIS RECIPE >
Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients
in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a
consistency such that you could make a ball with the dough.
Divide the dough in half, cover and refrigerate for at least two hours or until very cold.
Preheat oven to 325º F (static) or 300º F (convection).
Roll one half out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. The dough should make
a large 1/8 - 1/4 inch thick rectangle. You may roll it more thinly or more thickly, depending on how you
prefer your cookies: the thinner the dough, the crispier the cookie.
Using a pastry wheel cutter (like a small pizza wheel) or a butter knife, cut into smaller rectangles like
graham crackers and lift with a spatula onto a baking sheet lined with parchment paper. Finally, prick each
cracker with a fork in rows, as you would with a graham cracker. Sprinkle with cinnamon-sugar mixture
before baking, if you like.
Bake for 20-30 minutes, or until they are lightly browned. Let them cool on the baking sheet 5 minutes
before lifting to a cooling rack.
Copyright Jules E. Dowler Shepard 2011
27
Jules’
THANKSGIVING
MORE RECIPES >
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
GIVING Recipes - Dessert
Graham Cracker Crust
Crust Ingredients:
• 1 1/4 cup finely crushed gluten-free graham
•
•
crackers (can make from Jules Gluten Free™
Graham Cracker Mix or the graham cracker recipe
in this section)
1/2 cup finely chopped pecans (optional)
2 Tbs. melted butter or butter substitute
(e.g. Earth Balance® Buttery Sticks)
Directions:
Preheat oven to 350º F.
GET NUTRITION FACTS
FOR THIS RECIPE >
Combine graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into
the bottom of a greased 9 inch spring form pan or pie plate. Put the pan in the oven while it is preheating
for your pie, to help the crust to set before adding the pie filling.
Copyright Jules E. Dowler Shepard 2011
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
28
JULES GLUTEN FREE™
GIVING Recipes - Dessert
Pumpkin Pie
Ingredients:
• 15 oz. pumpkin purée (canned or fresh, cooked)
• 1 cup milk (dairy or non-dairy)
• 2 Tbs. melted butter or non-dairy substitute
•
•
•
•
•
•
•
•
•
•
(e.g. Earth Balance Buttery® Sticks)
3 Tbs. bourbon or spiced apple cider
1 Tbs. lemon juice
2 Tbs. Jules Gluten Free™ All Purpose Flour
1/2 cup packed brown sugar
1/4 cup granulated cane sugar
2 large eggs
1/2 tsp. sea salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
(or 1 1/2 tsp. nutmeg + 1/2 tsp. cloves)
one uncooked, prepared pie crust in a 10 inch pie plate
(see recipe this section)
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 450º F.
Prepare your pie crust in a 10 inch pie plate and butter or spray one additional ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly
pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined.
Pour into prepared pie plate, leaving at least 1/4 inch between the batter and the top of the pie crust.
Pour any remaining batter into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 30 more minutes or until a knife
inserted into the pie comes out clean.
Copyright Jules E. Dowler Shepard 2011
29
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Easy Crustless Pumpkin Pie
If you think that you have to skip pumpkin pie this year because ...
a) you’re not confident yet at making a gluten-free pie crust
b) you think you don’t have time to make a homemade crust and everything else
c) you are contending with multiple food allergies
d) all of the above
Think again! This recipe solves all of these problems and is totally delicious! Easy, quick and practically
allergy-free, you’ll want to keep this recipe handy for more than just Thanksgiving!
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
GET NUTRITION FACTS
FOR THIS RECIPE >
15 oz. pumpkin purée (canned or fresh, cooked)
3/4 cup vanilla milk (dairy or non-dairy)
3/4 cup liquid vanilla creamer (dairy or non-dairy)
2 Tbs. extra virgin olive oil
2 tsp. gluten-free vanilla extract
4 Tbs. bourbon or apple cider
1/2 cup Jules Gluten Free™ All Purpose Flour
1/4 cup gluten-free buckwheat flour
1/2 cup packed brown sugar
1/4 cup granulated cane sugar
1 Tbs. Ener-G® Egg Replacer powder (or use 2 whole large eggs and no bourbon)
2 tsp. gluten-free baking powder
1/2 tsp. sea salt
2 tsp. cinnamon
1 tsp. pumpkin pie spice (or 3/4 tsp. nutmeg + 1/4 tsp. cloves)
Directions:
Preheat oven to 450º F. Butter or spray with cooking oil a 10 inch pie plate and one ramekin.
Mix together all liquid ingredients in one bowl and whisk together the dry ingredients in another. Slowly
pour the dry ingredients in to the liquid bowl while stirring. Beat until totally combined. Pour into prepared
pie plate, leaving at least 1/4 inch between the batter and the rim of the pie plate. Pour any remaining batter
into prepared ramekin(s). Smooth the top of the pie with a rubber spatula.
Bake at 450º F for 15 minutes, then reduce heat to 375º F and bake for 30 more minutes or until a knife
inserted into the pie comes out clean.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
30
JULES GLUTEN FREE™
GIVING Recipes - Dessert
Pumpkin Cheesecake
Pumpkin plus cheesecake needs no introduction—this
is the ultimate Thanksgiving indulgence!
Cheesecake Ingredients:
• 2/3 cup vanilla yogurt
• 2 (8 oz) pkgs light cream cheese, softened
• 1 3/4 cups pumpkin purée (canned or fresh,
•
•
•
•
•
•
•
•
cooked)
2 eggs, lightly beaten
1/2 cup granulated cane sugar
1/2 cup brown sugar
1 1/2 cups evaporated milk
1 Tbs. pumpkin pie spice
dash salt
1 tsp. gluten-free vanilla extract
1 Graham Cracker Crust
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 350º F.
Prepare Graham Cracker Crust.
Mix yogurt and cream cheese until creamy. Add the remaining filling ingredients and beat until creamy.
Pour filling into crust and bake for 60-70 minutes, or until the middle only slightly jiggles when tapped.
Remove from oven and allow to come to room temperature, then refrigerate.
Cool on a baking rack, and then in the refrigerator for at least 4 hours before serving. If desired, garnish
with dairy or soy whipped topping and a sprinkle of cinnamon.
Copyright Jules E. Dowler Shepard 2011
31
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Pumpkin Cheesecake
Non-Dairy Version
Crust Ingredients:
GET NUTRITION FACTS
FOR THIS RECIPE >
• Same crust ingredients and directions as Pumpkin Cheesecake recipe on previous pages.
Ingredients:
•
•
•
•
•
•
•
•
•
•
•
12 oz. package of extra firm tofu
1 1/4 cup granulated cane sugar
(2) 8 oz. pkgs. soy cream cheese, at room temperature
1 3/4 cups pumpkin purée (canned or fresh, cooked)
1 Tbs. gluten-free vanilla extract
2 tsp. cinnamon
1 tsp. cornstarch
1/4 tsp. ground allspice
1/4 tsp. ground cloves
6 egg whites
1 Graham Cracker Crust
Directions:
Preheat oven to 350º F.
Prepare Graham Cracker Crust.
Purée the tofu in a blender or food processor until smooth. Add sugar and the cream cheese blocks and
blend. Add the pumpkin and spices plus the cornstarch and blend until smooth. Finally, add the egg
whites and blend just until it is thoroughly mixed.
Pour the mixture into the pan and bake for 1 hour or until the cheesecake is puffy and the center is nearly
set. Remove to cool on a wire rack. Run a butter knife or stiff rubber spatula around the sides,
if necessary, to loosen when cooled.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
32
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Apple Pie Filling
A reader shared with me that she was cutting her sugar
intake, and had learned that using 3 tart apples and 3
pears in this recipe allowed her to eliminate the sugar
altogether. Get creative and enjoy this great Fall dessert
with or without the sugar!
Ingredients:
• 4 large or 5-6 small tart apples, cored, peeled and
•
•
•
•
sliced (approximately 6 cups)
1/4 cup granulated cane sugar
1 tsp. cinnamon
1/4 tsp. salt
1 Tbs. apple cider vinegar or lemon juice
(plus more for soaking water)
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Peel, core and slice apples. While you are slicing the apples, put cut apples in a bowl with cold water
and 1 tablespoon of lemon juice to keep the slices from turning brown while you are slicing the rest of
the apples.
Drain the apples and toss with the remaining ingredients. Set aside to help juices to form while you are
finishing the crust.
Copyright Jules E. Dowler Shepard 2011
33
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Apple Cider Cake
Ingredients:
• 8 Tbs. butter or non-dairy substitute
•
•
•
•
•
•
•
•
•
•
•
•
(e.g. Earth Balance® Buttery Sticks)
2/3 cup granulated cane sugar
3 eggs
1 1/4 cup chopped, peeled carrots
3/4 cup chopped, peeled apples
1/2 cup raisins
1/2 cup grated coconut
2/3 cup Samuel Smith’s® Organic Apple Cider
(carbonated; gluten-free)
2 1/2 cup Jules Gluten Free™ All Purpose Flour
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
2 tsp. cinnamon
1 tsp. pumpkin pie spice
GET NUTRITION FACTS
FOR THIS RECIPE >
Directions:
Preheat oven to 350º F (static) or 325º F (convection).
Oil a 9 x 13 inch baking pan.
In a large food processor, chop the apples and carrots. Mix together in a bowl with the raisins and
coconut and set aside.
Cream the butter and the sugar until light and fluffy. Mix in the eggs and blend until incorporated. Stir
in the carrot-raisin mixture. Pour in the apple cider and mix. Gradually stir in the Jules Gluten Free™
All Purpose Flour, together with the remaining dry ingredients.
Pour the batter into the prepared pan and use a rubber spatula to smooth the top. Bake in the preheated
oven for 20 - 30 minutes, just until a cake tester inserted into the center of the cake comes out clean.
When cooled, frost with Sour Cream Frosting.
Copyright Jules E. Dowler Shepard 2011
MORE RECIPES >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
34
JULES GLUTEN FREE™
THANKSGIVING Recipes - Dessert
Sour Cream Frosting
Ingredients:
•
•
•
•
GET NUTRITION FACTS
FOR THIS RECIPE >
3 cups confectioner’s sugar
4 Tbs. butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks), at room temperature
1/2 cup sour cream (dairy or non-dairy)
2 tsp. gluten-free vanilla extract
Directions:
Cream ingredients together and spread over cooled cake.
Copyright Jules E. Dowler Shepard 2011
35
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING
Hosting a Gluten-Free Thanksgiving – Planning Checklist Timeline
Weeks Until Thanksgiving
6 weeks
Checklist
qTalk with friends and family to confirm who is hosting this year.
qIf you are up to it, offer to host and create a gluten-free Thanksgiving
feast that everyone will enjoy because it doesn’t taste like typical
“gluten-free” food. Also, be sure to check with all guests to understand
any additional dietary restrictions.
qIf you haven’t yet tried Jules Gluten Free™ All Purpose Flour, order a
bag or a 1.1 lb sample bag so you can start to practice making delicious
gluten-free dishes.
qNote: If someone else is hosting, explain your gluten-free needs and
offer to make and bring some gluten-free dishes to complement the meal.
4 weeks
qFinalize your gluten-free menu, including dishes/items you will
want guests to bring. Be sure to explain to them the importance of
understanding how to avoid cross-contamination.
qStock up on the gluten-free ingredients you will need. Lots of cooking
and baking means lots of ingredients—it’s no fun to run out of a key
ingredient in the middle of a recipe, especially if it’s hard to find or not
available everywhere.
qTest out any recipes you’ve never tried before. Don’t be intimidated
if you’ve never tried to make your own gluten-free bread before—it
really can be easy, especially with my bread mix! Try anything that
sounds intimidating before the big day to alleviate your worries. No one will
complain about a little Thanksgiving preview—who doesn’t love stuffing?
qIf you’re planning to buy any new kitchen tools/appliances, like a
bread maker (now available with gluten-free settings!), potato masher,
pie pan, or loaf pan, do it now and test them out. Great gluten-free
cooking means a lot of cooking from scratch, so be sure to have the
proper tools at the ready.
qContact us if you need any advice or tips with recipes. We are here to
help with even the simplest questions. Remember, Jules Gluten Free™
All Purpose Flour can be used as a cup-for-cup replacement in most
of your family’s favorite recipes, so give it a try. If it doesn’t turn out
exactly how you’d like it to, send us an email or give us a call for some
help. Above all, don’t settle for mediocrity just because you are eating
gluten free!
2 Weeks
qBy now you should have already tested out any gluten-free recipes you
plan to make for the big day. Double check your supply of ingredients so
you have plenty of everything.
qConfirm final logistics with guests so they know when to arrive and what
you’re expecting them to bring.
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
36
JULES GLUTEN FREE™
THANKSGIVING
Hosting a Gluten-Free Thanksgiving – Planning Checklist Timeline
Checklist
Weeks Until Thanksgiving
1 week
qMake your complete grocery list. qPurchase non-perishable items. qBuy your turkey so that you have a large selection and can make sure to
get a gluten-free turkey.
qMake a list of perishable items that still need to be purchased.
qThaw your turkey: allow 24 hours for every 5 pounds if defrosting a
turkey in the refrigerator (e.g. 3 days for a 15lb. turkey)
1-2 Days
qMake your pies. This will make Thanksgiving Day much calmer and more
enjoyable—it IS a holiday after all! Pumpkin Pie actually tastes better
the day after it is baked!
qIf you’re making stuffing using homemade gluten-free bread, make your
bread. Then cube and leave out—stale dry bread is best for stuffing!
qMake cranberry sauce.
qMake up casseroles like sweet potato casserole (green bean casserole
will be best to make on Thanksgiving Day). Fully cook casseroles and
keep refrigerated after cooling; re-heat in the oven on Thanksgiving Day.
Thanksgiving Day
qIf you want to stick to the traditional stuffing in the turkey—go for it. Just make the gluten-free stuffing recipe first thing (bread cubes should
already be ready.) However, if you keep the stuffing separate, it will be
a better option if you have any vegetarians in attendance. Once again,
it’s up to your group’s preferences and traditions. qFor planning purposes, have your turkey done at least an hour or so
before you are planning to eat. If you will be making the gravy, you’ll
need a little extra time.
qBake your rolls and cornbread.
These taste especially great if you make
them on the day you plan to serve them. If you bake them in advance
though, reheat by wrapping in a towel and microwaving at a low
temperature or wrap in foil and reheat in a warm oven.
qPrepare all other sides: mashed potatoes, vegetables and other
casseroles. Above all, relax and enjoy this great feasting tradition! Sharing this gluten-free meal with your family
without feeling cheated or deprived will help you remain focused on giving thanks for all of the blessings
in your life!
37
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
Appendix
THANKSGIVING
Jules’ 6 Tips for baking better gluten-free bread
1. Correctly measure your flour.
When measuring flour, don’t scoop from the bag with your measuring cup. This compresses the flour. Use a spoon to scoop flour into the measuring cup and level off with a knife. This will ensure that
your flour is measured properly.
2. Bring your ingredients to room temperature before mixing.
It is particularly important for yeast recipes that you bring all of your ingredients, such as eggs, to
room temperature before adding them together to make bread. Yeast needs warmth to grow and if
your ingredients are too cold, it may prevent full yeast growth.
3. Make sure your loaf of bread is actually fully cooked.
It is very important not to take your bread out of the oven before it is fully cooked. If the bread has
a rubbery layer at the bottom, this usually means it was not fully cooked. The best way to tell if the
bread is done is to take a baking thermometer and insert it all the way into the bottom of the loaf.
The temperature should be approximately 205-210º F when it is done. Your bread will keep its shape
better overcooked than undercooked, so if in doubt, keep it in the oven a bit longer! My recipes
have plenty of moisture, so you shouldn’t worry too much about the bread drying out.
4. If baking by oven method, use metal pans.
I have found that glass bread pans do not work as well as metal pans in fully cooking a loaf of bread.
Metal pans do not have to be fancy or expensive, and you can often even find them in your local
grocery store.
5. Rising issues.
A great method for letting your yeast breads rise before baking is to turn on your oven to 200º F, then
turn it off when it has reached temperature. Put your un-raised bread into the warmed oven with an
oiled piece of wax paper on top and a bowl of water in the oven with it, then let it rise according to
directions. Once raised, remove the wax paper and bake according to directions.
6. How to prevent your bread from sinking.
When your bread is done cooking, turn off the oven and open the door so that the bread can
cool slowly. Taking the bread out of a hot oven and quickly transferring it to a cool counter can
sometimes cause the loaf to sink in. If it still sinks, it may have too much moisture in it to support
itself fully. It should still taste great, but if you have your heart set on a nice crowned loaf, next
time try cutting back on the liquid a bit in that recipe or adding 1/4 cup of flaxseed meal to help
support the bread’s structure and enhance its nutritional value, all in one! Altitude and even the
day’s weather can affect sometimes-picky yeast recipes.
[ return to table of contents ]
JulesGlutenFree.com
Copyright Jules E. Dowler Shepard 2011
Jules’
THANKSGIVING
38
About JULES GLUTEN FREE™
Never one to compromise, celiac patient-expert Jules Shepard
was tired of the bland-tasting, gritty compromises too many
celiacs suffer with. So she set out to develop a truly allpurpose gluten-free flour she could easily use in her existing
recipes. The result is her patent-pending formulation that took
this experienced baker more than two years to perfect.
Manufactured in a certified allergy-free, gluten-free and kosher
facility, Jules Gluten Free™ All Purpose Flour now can be
shipped directly to your door. Combined with Jules’ FREE
weekly recipe newsletter, Jules Gluten Free™ All Purpose
Flour will open many doors for gluten-free eaters…the first of
which leads you (back) into your kitchen.
“Shepard’s breakthrough
was in nailing down a
mix of five grains and
starches to approximate the
properties of wheat flour.”
“So she...came up with her
own flour mix. And when
she entertained, no one
could tell they were eating
gluten-free.”
In addition to heading product and recipe development at Jules
Gluten Free™, Jules travels the country speaking to thousands
of people annually, teaching cooking classes and educating and
inspiring people about her no-compromise approach to living
gluten-free. She also has written three books. The First Year:
Celiac Disease and Living Gluten-Free is a month-by-month
reference for newly diagnosed celiacs and anyone making the
transition to living gluten free. Her first book, Nearly Normal
Cooking for Gluten-Free Eating continues to be a best-seller
in the gluten-free community. Her third book, Free for All
Cooking, was released in the Fall of 2010.
For more recipes, advice, gluten-free news and more, follow
Jules’ blog: Jules Speaks Gluten Free!
To order Jules Gluten Free™
All Purpose Flour, please visit us at
JulesGlutenFree.com or call
(877) 236-3940.
If you have any questions on any of these
recipes, please contact us at
[email protected]
Jules Gluten Free™ All Purpose Flour and Mixes are Patent Pending. All rights reserved.
39
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
About JULES GLUTEN FREE™ All Purpose Flour
A lot of people taking advantage of this e-book may be unfamiliar with my
all purpose baking flour. Yet it’s called for in every recipe, so I thought
I’d say a word about it. As well, many people ask when I teach gluten
free cooking classes if they can use another all purpose gluten free flour in
my recipes. My answer is always, “I can’t say for sure.” What I can say
is that these recipes are tweaked, honed and perfected using Jules Gluten
Free™ All Purpose Flour; which is to say that, they’re not typical glutenfree recipes that are developed to compensate for gritty textured glutenfree flours or flours that leave an aftertaste. Since my flour neither is gritty
nor leaves a bad aftertaste, there is no need for extra butter or sugar to
mask those distasteful qualities.
I developed my Jules Gluten Free™ All Purpose Flour to mimic the wheat
flour we all grew up baking with. And that it does. Its bulk-to-starch ratio,
its texture and its lack of taste were what I was used to baking with before
going gluten free. It also accommodates my penchant for baking lowand very-low-fat recipes – something I’ve done my whole life (so adding
extra butter and sugar wasn’t acceptable to me...and shouldn’t be for you,
either).
I know you’ve heard the pitch before from other all-purpose flours. I know you’ve read that they’re
cup-for-cup replacements, too. I know you’ve undoubtedly had less than stellar results with them,
too. One of the purposes of this e-book, and the photographs of the foods that I’ve made
with the recipes, is to prove to you, to celebrate, that making all your favorite recipes, but gluten free,
is possible! That indulging once in a while can be as, well, indulgent as you remember. I simply
wouldn’t publish a single recipe that wasn’t as good as the original, gluten-FILLED version. I have
served, and will continue to serve, ALL of these recipes to ALL of my friends, and they’ll never think
I’ve compromised on the taste and texture, nor will they think I feel they should lower their standards
to eat my gluten free creations.
Here’s what some of my customers have said about my flour.
“I recently ordered a bag of your flour, and I LOVE
IT!!! I went gluten free this past May and it has
been difficult to say the least, to find good flour
for baked goods. Thank you for a great product
and great service!”
“Many thanks to everyone at Jules Gluten Free
for making the best product in the world!!!!”
– Kim T. Safety Harbor, FL
“Gluten Free Flour Power! Your GF flour is a gift
to those wrestling with celiac disease.”
MORE >
[ return to table of contents ]
JulesGlutenFree.com
– Connie B.
“Truly, your flour mix HAS given us back our
life! Thanks again. You are truly an angel to
many!!!!!!!!!”
– Beth M. South Portland, ME
– Lauren H. Scottsdale, AZ
Jules’
THANKSGIVING
40
About JULES GLUTEN FREE™ All Purpose Flour
CONTINUED
Rave Reviews
My flour also has gotten rave reviews by independent sources who have put it through their tests.
Here’s one of the latest to do so, from Glutenfreeda, which rated Jules Gluten Free™ All Purpose
Flour five out of five stars on Taste, Texture and Storage:
Jules Gluten Free™ All Purpose Flour Ratings
Taste: Texture: Storage: Availability: Here’s a snippet from the reviewer:
“The Cinnamon Buns looked and tasted exactly as I remember Cinnamon Buns from “the old days” with the
bread having the same consistency and look as yeast bread should. The “not gluten free tasters” had no idea
that a gluten free flour was used to make the Cinnamon Buns.”
– Glutenfreeda Reviewer
Click here to read the full review.
More Rave Reviews
“So we’re telling you about the flour that will work with any recipe.
Everything we made was with a gluten-full recipe, from places like
AllRecipes.com & an old Good Housekeeping cookbook, substituting
Jules’ Flour one-for-one. Every recipe worked, it was A-MAZING!
So while others may be encouraging you to pick up a scale & use a million
different gluten-free flours, I encourage you to pick up only one flour.
Because really it’s all you need.”
– Glutenista.com
MORE >
41
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
About JULES GLUTEN FREE™ All Purpose Flour
CONTINUED
More Rave Reviews
“I’ve worked my way through a couple of five pounds bags of Jules Gluten Free™ All Purpose Flour over the past
couple of months and I’m honestly pretty thrilled to have found it. I used it for all my holiday baking, including
my old family recipes and some of Jules recipes, and everything I tried turned out great!
The test of a great gluten free flour mix is trying it out with everything I used to make before our family began
cooking gluten free. I have really “lived” with it, so my love of this flour is not a hasty recommendation. In fact,
I have a pantry full of gluten free flours that may have just become obsolete.”
– GlutenFreeville.com
I want you to love baking again. I want you to look
forward, again, to life’s simple, indulgent pleasures: I want
you to have a cookie! Try my patent-pending Jules Gluten
Free™ All Purpose Flour with confidence. I developed it
for you and your family, to make living gluten free at least
one bit easier. And, as always, it’s backed by a money-back
guarantee if it doesn’t live up to what I hope are your high
expectations.
Read more testimonials, see more recipes and order your
first bag of Jules Gluten Free™ All Purpose Flour on my
website, JulesGlutenFree.com.
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
42
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Cranberry Walnut Muffins
Pumpkin
Banana Bread
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
43
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Dinner Rolls or
Loaf Bread
Corn Bread
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
44
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Buttermilk Biscuits
Traditional Stuffing
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
45
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Corn Bread Stuffing
Mashed Potatoes
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
46
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Sweet Potato Casserole
Sweet Potato Casserole
(easy version)
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
47
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Fried Onions
Green Bean Casserole
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
48
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Cranberry Sauce
Gravy
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
49
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Grandma’s
Pie Crust
Graham Crackers
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
50
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Pumpkin Pie
(Traditional)
Pumpkin Pie
(Crustless)
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
51
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Pumpkin Cheesecake
Pumpkin Cheesecake
(Dairy Free)
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
52
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Apple Pie Filling
Apple Cider Cake
RETURN TO RECIPE
RETURN TO RECIPE
MORE >
53
Jules’
THANKSGIVING
[ return to table of contents ]
JulesGlutenFree.com
JULES GLUTEN FREE™
THANKSGIVING Recipes
NUTRITION FACTS
These nutritional calculations were made using RecipeCalc version 4.0. Optional ingredients
may not have been included in these calculations and other measurements such as “to taste” are
approximated. Recipe ingredient choices vary depending on brands, food allergies and dietary
restrictions, and affect the ultimate accuracy of these calculations. This nutritional data is not
intended to replace the advice of a nutritionist or health-care professional.
Sour Cream Frosting
Graham Cracker Crust
RETURN TO RECIPE
RETURN TO RECIPE
[ return to table of contents ]
JulesGlutenFree.com
Jules’
THANKSGIVING
54