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Hello Friends,

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. 
My number one tip after you 110% know the ingredients are gluten free is for you to make everything in a separate area from where you are cooking with gluten, or maybe the day before.  Also do not "double dip".  Watch mixing in the same bowls, stirring with the same spoon, or serving with the same serving spoon/fork.  That is cross contamination and can make someone just as sick.  Also if a recipe calls for butter, sour cream, etc.  It's better to just buy it brand new.  If not crumbs left over from the last sandwich you made, etc, could be in there.  All it takes is a crumb to make some people really sick!

Enjoy! 
Stacy

GLUTEN FREE CORNBREAD
2 CUPS Cornmeal ( Make sure it's pure cornmeal and NOT a mix. I use Arrowhead Mills)
2 CUPS Baking Mix ( I prefer Pamela's Baking and Pancake Mix .. it is the best)
1/4 CUP sugar
2 CUPS Buttermilk
2 Eggs
1/2 CUP Vegetable Oil

** Mix dry ingredients and wet ingredients in separate bowls then mix together.  Pour into a greased iron skillet.  Bake in a preheated 425 degree oven for 20 to 25 min (my oven is about 23 .. watch closely)

GLUTEN FREE BISCUITS  (*I double this for the dressing recipe to get four cups of crumbles*)
1 CUP Gluten Free Baking Mix ( I use Pamela's or Bob's Red Mill Baking and Biscuit Mix)
1/4 CUP Shortening
1/3 CUP plus one tablespoon milk

Preheat oven to 375 degrees
In a large mixing bowl pour in the baking mix. Cut in shortening with fork and pastry blender until mixture resembles course crumbs. Pour milk into flour mixture while stirring with a fork.  Do not let dough sit. Drop spoonfuls of dough onto a greased cookie sheet ( I use a Pampered Chef Baking Stone that I only use for gluten free cooking) and bake about 12 min or until brown on top. 

CREAMED CORN CASSEROLE
1 1/2 15 oz can of whole kernel corn
1 1/2 15 oz can cream style corn
12 oz Corn Break Mix (** the original recipe calls for Jiffy but that is NOT gluten free. There is a gluten free cornbread mix that is excellent.  It's Bob's Red Mill and you can find it at Food City, Kroger and specialty stores like Earth Fare. )
1 1/2 cup Sour Cream (*make sure it's gluten free*)
3/4 Cup margarine or butter

Mix ingredients together and pour into baking dish and bake for about an hour at 350 degrees.

DOUBLE LAYER PUMPKIN PIE
Filling:
4 oz cream cheese (great value or Philadelphia brand are both gluten free)
1 cup plus 1 tablespoon of milk
1- 8oz container of cool whip topping thawed and divided
2- 3.4 oz  pkg's JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

**  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.
Crust:
1 pkg your choice of snicker doodle or ginger GF cookies
3 tablespoons melted margarine (may need less)
1 teaspoon vanilla (kroger or McCormick are both gluten free)
1/3 cup brown sugar
1/2 cup coconut or chopped nuts (optional)

** 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!