Versatile Gluten-Free Mushroom Gravy
Makes 3½ cups
Free From gluten and all top 8 allergens
This flavorful gravy is great on just about anything savory, but it was tailor-made for my Light and Fluffy Mashed Potatoes and Meatloaf Meatballs (recipes to follow). Leftovers can be refrigerated for up to 1 week in an airtight container. If it thins in storage, whisk in a little more cornstarch and heat to thicken. ALSO GREAT FOR THANKSGIVING.
½ cup minced yellow onion
2 cloves garlic, crushed or finely minced
¼ tsp dried thyme
1 pound sliced mushrooms
¼ tsp salt
4 cups allergen-free beef stock (look for allergen-free brand), divided
2 tbsp cornstarch
1 tbsp chopped fresh parsley
freshly ground black pepper
1. Heat oil in a large skillet or Dutch oven over medium-high heat. Add onions and sauté 1 minute, until starting to soften. Add garlic and thyme and sauté 30 seconds.
2. Reduce heat to medium, add mushrooms and salt. Cook 10 minutes, stirring occasionally, until mushrooms have cooked down and are browned.
3. Add 3 cups beef stock and bring to a simmer. In a medium bowl, whisk remaining 1 cup beef stock with cornstarch and drizzle into pot while whisking. Simmer on medium-low heat, stirring often, until thickened, about 20 minutes.
4. Whisk in parsley. Add salt and pepper, to taste. Serve hot.
Versatile Gluten-Free Mushroom Gravy © 2014 by Cybele Pascal
This recipe first appeared in the Fall 2014 issue of Allergic Living Magazine
On Thanksgiving, we gather and we eat for upwards of four hours, all the way from pre-dinner snacks to post-dessert dessert. But a traditional Thanksgiving dinner is literally one of the most allergen-laden meals possible.Whether this is your first allergen-free Thanksgiving or your twentieth, the following tips will help make it festive, mouthwateringly delicious, and safe.
Did you know that many fresh and frozen turkeys contain hidden allergens? Most conventional, “self-basted” turkeys have been injected with butter, water and salt, and may also contain gluten. If you’re going to go the conventional turkey route, always verify ingredients with the manufacturer before purchasing. A safer option is a “Natural” turkey, which hasn’t been treated with any artificial colors or flavor enhancing ingredients. Look for “Organic” natural turkeys at websites like Local Harvest, or stores like Whole Foods.
Another good option: natural “Kosher” turkey. Guaranteed to have no dairy injected, the benefit of a Kosher turkey is that it has already been salted, and thus doesn’t need brining. I recommend Empire, the taste test winner selected by Cook’s Illustrated Magazine. Empire turkeys are also gluten-free. If you’re a die-hard foodie, take the adventurous (albeit, most expensive) route and look for a “Heritage” turkey, which is one of the pre-World War II breeds of turkey, like Narragansett and Bourbon Red. Slow Food has a great listing of independent farmers raising Heritage turkeys, state by state. Looking for something similar to what our forefathers might have eaten? Save yourself the hunt, check out D’Artagnan, to purchase a wild bird.
Last, to keep your turkey allergen-free, baste with olive oil. There is no need for butter, and in fact I prefer turkey with olive oil.
Savory Side Dishes:
Make baked sweet potato and potato dishes using canola oil instead of butter, and orange juice or rice milk instead of milk or cream. I prefer yams/sweet potatoes without marshmallows, but if like them, look for Allerenergy marshmallows, or try vegan brands like VeganSweets, made without eggs or gelatin, but be forewarned that they contain the allergen SOY. Instead of plain rice, mix and match with old world gluten-free grains like quinoa, millet, brown rice, wild rice, and buckwheat. All of these combine well with legumes like lentils or chickpeas, and are wonderful when enhanced with fresh herbs like thyme and sage. Dip into the plentiful array of winter squash available this time of year–not just butternut and acorn, but delicata, red kuri, and sweet dumplings. For an allergy-friendly stuffing, check out my Cornbread Wild Mushroom Stuffing Recipe.
Gravy can be made with olive oil instead of butter, and alternate flours, such as brown rice flour for thickening, instead of traditional wheat flour. See my recipe for Allergy-Friendly Gravy below.
Try making roast brussel sprouts this year instead of drenching them in butter or hollandaise sauce. To roast, cook at 450 degrees on a baking tray, tossed in olive oil and sprinkled with kosher salt and pepper, for 25 minutes, shaking once or twice until a crispy golden brown on the outside, and tender on the inside.
For cranberry sauce, omit walnuts (tree nuts), and use thinly sliced tangerines or mandarin oranges, keeping the rind on, to add texture and color.
For Pie, check out my cookbook, The Allergen-Free Baker’s Handbook for any number of wonderful allergen-free pie, crumble, and crisp recipes, from Pumpkin Pie, to Apple Cranberry Pie. Or see my Allergy-Friendly Sweet Potato Pie recipe, or Cranberry Apple Crisp.
Remember: if you’re only doing a few allergen-free dishes rather than a whole allergy-friendly meal, be aware of cross contamination and cross contact while cooking and serving. Consider labeling dishes with ingredient cards. If the meal is going to be served buffet-style, serve the food allergic person first to avoid cross contamination.
Makes 1 1/4 cups
Gravy is one of those things that everybody loves. Even the thought of gravy can make you smile. In fact, the term gravy, in slang, means happiness, stable goodness, and a state of complacency.Gravy also means cool, okay, and all good, as in “It’s all gravy, baby”. If something is better than gravy, it’s gravy on eggos or gravy on rice. Who doesn’t want some of that coolness poured onto their plate?
But beloved gravy is also highly allergenic. Yup, it’s loaded with no-nos for those with food allergies. Butter (dairy), wheat (gluten), and cream/milk (dairy again). It’s also often chock-full of soy derivatives.So I took on the challenge to convert beloved gravy into something allergy-friendly. Just pour this yummy goodness over rice, potatoes, turkey breast, or do like me, and eat it with a spoon!
1/4 cup canola oil
1/4 cup fine brown rice flour
1/8 teaspoon onion powder
pinch of dried thyme
pinch of cayenne pepper
salt and freshly ground pepper
1 cup warm beef (or chicken or turkey) broth or stock (Kitchen Basics is allergy-friendly)
1/2 cup warm rice milk
1. Heat canola oil in heavy pot over medium-high heat.
2. Add brown rice flour, 1 tablespoon at a time, and cook, stirring constantly with a wooden spoon, 2 minutes, until golden and aromatic.
3. Add onion powder, pinch of thyme, pinch of cayenne pepper, pinch of salt, and a couple turns of freshly ground pepper. Cook about 1 minute more, stirring.
4. Reduce heat to medium. Using a whisk, whisk in the warm beef broth, in three batches. Whisk vigorously, to smooth out any lumps. Add warm rice milk, whisking, and bring to a simmer. Cook stirring often, until thick and creamy. Adjust salt and pepper to taste. Serve warm.
Allergy-Friendly, Gluten-Free Creamy Gravy
© 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns beforeconsumption. Ingredients and manufacturing practices can change overnight and without warning.
Thanksgiving Leftovers: How to recycle your holiday feast into an allergen-free, gluten-free one pot meal!
The term, waste not, want not has never held more weight than it does in these tough times. So after that huge Thanksgiving meal, rework those holiday leftovers into day-after-delicacies. The following dish is simple to make (who really feels like cooking after all that holiday prep?), uses up leftover ingredients, and calls for staples that most of us have on hand (because who feels like shopping, either?).
Allergy-Friendly Turkey Pot Pie with Mashed Potatoes
Makes 6 servings
Comfort food at its best: part potpie, part shepherd’s pie, and chock-full of leftovers. This one pot meal uses up turkey, gravy, and the thanksgiving sides; pearl onions, peas, corn, cooked carrots, and mashed potatoes. It also keeps well for several days, and can be reheated on demand. This can be made dairy-free, gluten-free, and allergen-free, by following the optional tips below. Additionally, if you don’t have an oven safe-casserole, you may bake this in a deep-dish pie dish or baking dish.
- 1/4 cup olive oil
- 1/2 cup pearl onions (or 1/2 cup onion, diced)
- 2 stalks celery, chopped
- 1/2 cup carrots, sliced or chopped (cooked or raw)
- 1/4 cup brown rice flour
- 1 cup turkey gravy (Imagine makes dairy-free, gluten-free turkey gravy) or my Allergy-friendly (Gluten-free) “Creamy” Gravy
- 1 cup rice milk
- salt and pepper
- 1 Tablespoon plus 1/2 teaspoon freshly squeezed lemon juice
- 3 cups roast turkey, diced into bite-sized pieces
- 1/2 cup corn (cooked, frozen, canned, or fresh)
- 1/2 cup peas
- 1/4 cup parsley, chopped
- 3 cups mashed potatoes
1. Preheat oven to 400°F.
2, Heat 1 Tablespoon of the olive oil in a large sautÃ© pan over medium-high heat. Add onions, celery, and carrots, and cook, stirring often, until just tender, 3-4 minutes. (If you are using cooked carrots, add them in the last minute of cooking time). Remove from heat and set aside.
3. In a medium oven-safe casserole, (3 1/2-5 quarts) heat the remaining 3 Tablespoons of olive oil over medium-high heat. Add brown rice flour, and cook, stirring, about 2 minutes until lightly golden. Add gravy and rice milk, and cook stirring, until it thickens up into a nice smooth cream sauce, 3-4 minutes. Remove from heat, add salt and pepper to taste, and stir in 1/2 teaspoon of the lemon juice.
4. Add turkey, onion/celery/carrot mixture, corn, and peas to the “cream” sauce. Stir to coat. Add remaining Tablespoon of lemon juice, a little more salt and pepper, and parsley. Stir well to combine.
5. Spread mashed potatoes evenly over filling.
6. Bake in center of oven 30-40 minutes until potatoes are browned a bit on top, and filling is bubbling up around the edges.
Allergy-Friendly Turkey Pot Pie with Mashed Potatoes
© 2009 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available atWhole Foods, and online atAmazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.