This Thanksgiving marks my one year anniversary of going Gluten free. And of course its the one holiday that is mostly dedicated to eating… Mostly bread, and pie, and stuffing, and mac and cheese, and in my family my aunt’s famous Coconut cake that she makes special just for me… All of these traditional foods will be stripped from my thanksgiving diet this year and it’s still something my heart is adjusting to.
Much like Oprah, I love bread. And its been so hard to take it out of my life. Bread has always been there for me and it’s a relationship I will never be able to move on from. But there are always alternatives. Lucky for me my favorite part of thanksgiving has always been sweet potato casserole with marshmallows.
I’ve carefully planned out my Thanksgiving meal so that I don’t feel personally victimized by the cooks in my family. My mom has been sweet enough to help me come up with ways to enjoy the classic foods that aren’t gluten friendly.
She’s using gluten free corn and quinoa pasta to make a separate tray of mac and cheese just for me. Her homemade mac and cheese is one of the many meals that are responsible for me being alive today. Along with peanut butter and honey sandwiches… But luckily that’s not a Thanksgiving staple. We also investigated a gluten free Pie Crust made by Pillsbury and we used it to make key lime pie.
Unfortunately I’m not sure gluten free stuffing is even a thing… Gluten free bread hasn’t proven to be the same and everything it’s made out of makes me nervous. Trader Joe’s has been the best and most natural bread that i’ve been able to find, but unfortunately Greenville has not been blessed by the Trader..
But here’s hoping that my newfound allergy doesn’t take too much off of my plate this year. I’m thankful for all the options that are available for all those who are gluten intolerant. And for wine. Mostly for wine.