Extended Thanksgiving


Today I did the last of my “Thanksgiving” cooking, a Turkey, Mushroom, and Rice Casserole using leftover turkey and stuffing.  (This time I even used some leftover gravy and stock!)  But before we get to that recipe, I made myself a list of everything Thanksgiving-related that I cooked since November 23nd (which is when I started the whole process; pacing required due to CFS).  Almost all of these dishes were minor variations of recipes from cookbooks, so the links below are to the cookbooks (unless the recipe was posted online by the author).  Most of the recipes are already gluten-free, but feel free to message me if you want to know the details of how I made them gluten-free, dairy-free, and corn-free.  All were quite delicious (if I do say so myself). 🙂


 Turkey, Mushroom, and Rice Casserole

Okay, here are the details on adapting my original Turkey, Mushroom, and Rice Casserole to be gluten-free and dairy-free:


  • 2-3 cups cooked turkey, cubed
  • 4-6 oz. mushrooms, chopped
  • 1/2 tsp dried thyme leaves
  • 2-3 Tablespoons vegetable oil
  • 3 cups cooked long-grain white rice (about 1-1/2 cups raw)
  • 3 Tablespoons oil
  • 3 Tablespoons GF Flour Blend
  • 3-4 cups coconut milk and/or stock
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup leftover stuffing (made with gluten-free bread; or 1/2 cup GF breadcrumbs toasted in 2 Tbls oil)


  1. Preheat oven to 350°F.
  2. Saute the chopped mushrooms in oil until they lose their liquid and start to brown lightly. Add the turkey and saute a few more minutes to warm it up. Add thyme and mix thoroughly.
  3. Meanwhile, make a thin white sauce. Melt/heat 3 Tablespoons oil/shortening in a medium sauce pan over low to medium heat. Sprinkle in the GF flour blend 1 Tbls at a time, whisking to combine with the oil and avoid lumps. Cook this roux for 2-3 minutes.  Gradually add the coconut milk/stock (about 1/2 cup at a time), stirring/whisking to avoid lumps. Once all the liquid is added, heat over medium heat, stirring occasionally, until the white sauce coats the back of your spoon. Stir in salt & pepper.
  4. Layer the rice, turkey and mushrooms in a greased casserole dish (2-3 quart size should do it). Pour the white sauce over everything and stir gently to combine.
  5. Top with leftover stuffing or toasted bread crumbs.
  6. Bake in 350°F oven for 30 minutes (covered) then remove the cover for 10-15 minutes to brown the topping.



  • Today I took the white sauce up a notch by including a big spoon of leftover turkey gravy, mixed in with the roux before adding the coconut milk and stock.  YUMMO!

Copyright © 2014, Lucinda DeWitt




Holiday Cookies

I’ve been baking up a holiday storm full of gluten-free, dairy-free, corn-free, (and a few VEGAN) holiday treats.  Two of the cookie recipes turned out yummy enough to share here (the rest, including my favorite Spritz Cookies, are still “under development”).

The Joyous Ginger Snaps crackle and crunch, just like they should.

The Oatmeal-Craisin Cookies (GF & Vegan) are wholesome and festive.


Joyous Ginger Snaps (gluten-free and dairy-free)

Ginger Snaps

Adapted from Joy of Cooking (1964/1973) by Irma S. Rombauer and Marion Rombauer Becker and Gluten-Free Baking Classics by Annalise Roberts

“Like ‘boughten’ ones in texture, but with a dreamy flavor.” (JoC, p. 602)
Yield: About 4 Dozen, 2-inch Cookies


  • 6 Tablespoons palm oil shortening
  • 2 teaspoons water
  • 1 cup sugar
  • 1-3/4 cups GF Brown Rice Flour Blend
  • 1/4 cup sweet rice flour
  • 1 teaspoon guar gum
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 egg, well-beaten
  • 1/4 cup molasses
  • 1 teaspoon vinegar
  • 2-4 oz. candied ginger pieces, finely chopped
  • granulated sugar


  1. Preheat oven to 325°.
  2. Cream together shortening, sugar, and 2 teaspoons water.
  3. Stir in egg, molasses, and vinegar.
  4. In a separate bowl, whisk together flours, gum, soda, salt, and dry spices.  Gradually add to shortening mixture.  Mix until blended.
  5. Add candied ginger pieces.  Mix until blended.
  6. Form dough into 1/2-inch to 3/4-inch balls.  Roll each ball in granulated sugar and place on greased cookie sheet.
  7. Bake 14-16 minutes in a 325° oven.  Cool on racks.

“As the ball melts down during baking, the cookie develops the characteristic crinkled surface.” (JofC, p. 602)

Note: For those unfamiliar with candied ginger, it looks like this before chopping:
Candied Ginger

GF, Vegan Oatmeal-Craisin Cookies

GF Vegan Oatmeal Craisin Cookies

adapted from Bob’s Red Mill Oatmeal Toffee Cookies (from the GF Rolled Oats bag)

Yield: 30 cookies


  • 1 Tablespoon flax meal and 3 Tablespoons water
  • 1 cup GF Brown Rice Flour Blend
  • 1 teaspoon guar gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup shortening
  • 1 teaspoon vanilla
  • 2 teaspoons water
  • 1-1/2 cups GF oats (I used half rolled and half quick-oats)
  • 1 cup craisins


  1. Preheat oven to 350°F.
  2. Combine flax seed and water in a small bowl.  Stir.  Let sit 10 minutes, stirring occasionally.
  3. In a medium bowl, whisk together flour, gum, soda, powder, salt, and spices.
  4. In a large bowl, cream shortening and sugars.
  5. Add flax mix, vanilla, and water.  Beat well.
  6. Add flour mixture.  Mix well.
  7. Stir in oats and craisins (I do this with a wooden spoon rather than the mixer).
  8. On greased (or parchment covered) cookie sheet, place 1 Tablespoon balls of dough spaced 2-3″ apart.  Bake for 18 minutes.  Cool on sheet, then move to rack.

The Gluten-Free Brown Rice Flour Blend I use is:
6 parts Superfine Brown Rice Flour (from Authentic Foods)
2 parts potato starch (not potato flour)
1 part tapioca starch

So, for 3 cups of the blend you would use:
2 cups Superfine Brown Rice Flour
2/3 cup potato starch
1/3 cup tapioca starch

Copyright © 2012 Lucinda DeWitt


Cranberry Pecan Salads

Cranberry Pecan Salads

In September 2012, I trekked 25 miles to Valley Natural Foods in Burnsville, MN to get some gluten-free flour.  While there, I discovered what a great selection of gluten-free and dairy-free items they have, including items in the deli counter (clearly labeled as GF and DF!).  Needless to say, I came home with much more than my GF Superfine Brown Rice Flour.  Two of the deli salads were particularly yummy—Cranberry Chicken Salad and Raw Squash Salad with Craisins and Pecans.  Tonight I made a variation of my own, Spaghetti Squash with Craisins and Pecans, though at the last minute mine became a hot dish rather than a salad.  So here are three variations on the “Salad/Side-dish with Cranberries and Pecans,” beginning with the dish I made tonight, followed by my the Valley Foods dishes.

Spaghetti Squash with Craisins and Pecans

Spaghetti Squash with Craisins and Pecans

  • 1/2 spaghetti squash, seeded & baked (see note below on spaghetti squash)
  • 1 rib celery, diced
  • 1 scallion, finely sliced
  • 1/3 cup craisins
  • 1/3 cup pecans
  • 1/2 teaspoon curry powder
  • dash of paprika
  • salt & pepper to taste

Using a fork, remove the flesh from the squash.  (As the name implies, it will come out in spaghetti-like strands, you may wish to cut them into smaller, bite-sized pieces.) In a medium bowl, combine all the ingredients.  Toss together.  Enjoy!


  • I used leftover spaghetti squash baked as I bake most squash: cut in half lengthwise, remove seeds and pulp (but not the “flesh”) of the squash, spray the raw side lightly with oil, place raw side down on a baking sheet.  In a 375°F oven, bake for 45-60 minutes (or until fork tender), remove, allow to cool. Enjoy!
  • Tonight I decided I wanted this dish hot, rather than cold.  I tossed together the ingredients without the craisins and pecans, heated the squash mixture in a bit of oil in a medium sauté pan until the spices were fragrant, then added the craisins and pecans, tossed and ate with rice.
  • I can think of many variations on this dish:  add a diced apple, change out the curry powder for “poultry seasoning” (a mixture of sage, rosemary, thyme, and marjoram), etc.  The curry powder and the texture of the squash actually made this dish taste like “Singapore noodles,” so I can imagine swapping the cranberries and pecans for carrots, bean sprouts and bok choy.  The possibilities are endless!!

Raw Squash Salad with Craisins and Pecans

from http://valleynaturalfoods.com/wordpress/2010/12/06/favorite-holiday-recipes/

  • 3/4 C. chopped pecans
  • 2-1/2 lbs. finely shredded raw butternut squash (peeled and seeded first)
  • 1 C. finely diced yellow onion
  • 2 C. craisins (dried cranberries)
  • 1/3 C. freshly chopped cilantro
  • 1-1/2 Tbsp. ground coriander
  • 1-1/2 Tbsp. ground cumin
  • 1/2 Tbsp. sea salt, or to taste

Place pecans in a bowl and cover with water. Allow pecans to soak at room temperature for 1 hour. Shred squash in food processor fitted with fine shredding blade, or shred by hand with grater (should appear small and “rice” like). Drain water off pecans and combine with squash and remaining ingredients. Toss well and chill before serving.

Cranberry Pecan Chicken Salad

(I couldn’t find the actual Valley Natural Foods recipe for this salad, so I used the ingredients list from the deli container and adapted a recipe found at http://www.annies-eats.com/2009/07/15/cranberry-pecan-chicken-salad/  )


  • 4 cups of cubed cooked chicken
  • 1 cup toasted pecans, coarsely chopped
  • 1 rib celery, finely diced
  • 2-4 tbsp. finely minced shallot or scallion
  • 1 cup dried cranberries
  • 1/3 cup light mayonnaise
  • 2 tbsp. minced flat-leaf parsley
  • 1/2 tsp. salt
  • 1/2 tsp. pepper


Combine all ingredients in large mixing bowl.  Mix well until thoroughly combined.  Adjust seasonings to taste.  Refrigerate for 30 minutes or more to allow flavors to meld.  Serve.


Enjoy these recipes!  Have fun with them and report and interesting variations in the comments.