This article is written by a student writer from the Her Campus at Illinois chapter.
The temperature is dropping, time has moved an hour backwards and grades in classes can finally be added up to predict whether if studying an extra hour for the next exam is completely necessary. That’s right ladies and gents; the end of first semester is almost here. Cue the Christmas songs and twirling in freshly fallen snow.
But before that, the holiday of great eats and overloads of food will grace our calendars. Yes, Thanksgiving is coming.
Whether if you’re a meat lover or a strict vegetarian, there’s something that can be added to a plate of deliciousness this upcoming holiday. But for gluten free students, the usual options may be limited. No worries if diet restrictions fall into the latter category. Let’s expose the truth behind gluten.
When someone says gluten is restricted from their diet, others in the room often reach one specific conclusion: no bread. Being gluten free, however, goes much further than not being able to eat rolls or sandwiches.
According to the Celiac Disease Foundation site, gluten is a name used for proteins that are in wheat, rye, barley and triticale. Gluten is like glue within the food, helping keep it together
and hold its shape.
Wheat, rye and barley are more than three ingredients usually found in bread. Wheat alone can be found in soups, salad dressings, pasta and baked goods. Rye, barley and triticale can be found in cereals, food coloring and beer.
Many, if not all, of the main dishes and desserts usually served at the table on Thanksgiving Day contain gluten in its key ingredients, but that doesn’t stop Kevin Brenner, a gluten free student on campus, from looking forward to the upcoming holiday.
“This will be my first Thanksgiving since no longer being able to eat gluten and I’m looking forward to all of the jokes people will make over the fact that I’m not eating real food,” said Brenner, a sophomore at University of Illinois. “But besides that, I’m looking forward to the turkey.”
The following recipes offer a few spins on the meals we know and love for great tasting, gluten free options.
To begin the meal, start with an appetizer like guacamole dip. All that is needed are a few avocados, onions, garlic, and tomatoes and a little lime juice if preferred. It’s a refreshing, healthy way to start off before the rest of the meal is served.
Turkey is a necessity for the main course of the meal, but stuffing becomes restricted when one is gluten free. A delicious option to try out instead is quinoa stuffing.
As an alternative to grain, quinoa is a delicious substitute that is fluffy, crunchy and high in protein. It can be used as stuffing for the turkey or even as a side dish. All that is needed is one bunch of green onions chopped, one cup of dried apricots, one cup of dried cranberries, one cup of chopped parsley, four cups of vegetable stock, two cups of quinoa, a one fourth cup of olive oil, one butternut squash peeled and chopped and two small zucchinis cut into one inch cubes. All of the ingredients can be found at a local grocery store to create a great stuffing for anyone with a knack for taste.
Gluten free garlic dinner rolls work as a nice complement to turkey and are just as simple to make as they are to add to the dinner plate.
Most desserts are ruled out during a gluten free Thanksgiving, but this doesn’t mean you can’t get your sweet fix! Most desserts can be tweaked to include, as well as not include, a few ingredients that can make options such as pumpkin pie and chocolate cake rejoin the dinner table. While you’re shopping for the ingredients to make your gluten free stuffing, look out for prepared gluten free desserts.
“There’s this brand called Earth Cafe and they have the best gluten free cheesecake,” said Brenner. “I love it, it’s so good.”
If gluten has to go this upcoming Thanksgiving, many options still remain that will make the ingredient barely missed. Give a few a try this holiday. Happy Thanksgiving, collegiettes!
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