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If you watched Chef Walter on volunteer tv news at noon today then you saw he had a special guest .... Me :)
We made two batches of cornbread using the same recipe. The only difference is mine was made gluten free and his was made regular. The point in doing this was to prove to people with a food intolerance, such as Celiac Disease, that you can have a delicious holiday dinner by making a few simple changes. It really is not hard at all!
It was funny to hear the reactions from people waiting in line to fill their plates. Chef Walter told me when he asked which one they wanted they would say "Give me the real stuff", like the gluten free dressing was made of plastic or something, ha-ha. I heard another person say "I'm afraid that I will throw up". I just laughed to myself. Trust me it doesn't taste like anything but good old country dressing!! In fact at my Thanksgiving dinners last year, it was was the favorite over the regular dressing! I have a new crowd I'm serving it to this year ... we will see if it passes the test!
As promised I have attached how I make my cornbread and biscuits so you can follow Chef Walters Dressing Recipe to make it gluten free.
I have also attached my other holiday favorites. Remember you can use just about ANY family recipe and make it gluten free. All it takes is substituting GF mixes, checking labels and calling companies! Speaking of, if you are attempting to cook Gluten Free for someone, don't hesitate to ask them how they want it made, what brands they use, tips and suggestions.
GLUTEN FREE CORNBREAD
GLUTEN FREE BISCUITS (*I double this for the dressing recipe to get four cups of crumbles*)
Preheat oven to 375 degrees
CREAMED CORN CASSEROLE
DOUBLE LAYER PUMPKIN PIE
** Mix cream cheese, 1 tbsp of milk and the sugar in a large bowl and mix well until well blended. Gently stir in half of the whipped topping mix and spread onto bottom of the crust. Pour one cup of milk into large bowl, add pumpkin, dry pudding mix and spices. Beat about 2 min or until well blended (the mixture will be thick). Spread this over the cream cheese layer. Refrigerate FOUR hours or until set (i usually just leave it over night). Top with remaining cool whip topping just before serving and refrigerate leftovers.
** Process in a food processor until well combined. Since this is a "no bake" pie recipe, you will need to bake the pie crust in a pre-heated 350 degree oven for about 10 min. Allow to cool then add filling.
I find ALOT of other recipes from the company webage of Pamela's products. Also you can pretty much Google any food you want to make and add gluten free and you are sure to find a great recipe. Beware some are much more difficult than others. Anytime they call for all sorts of different flours ... I substitute all dry ingredients for a baking mix!