Gluten-Free Makeovers (42 page)

Egg-free

This is my
favorite Thanksgiving gravy recipe. For variation, replace wine and orange juice with ½ cup dry sherry.

Spoon the pan juices from the roasted turkey and the roasting pan into a 3-cup measuring cup. Let cool and skim off the fat. Add enough giblet stock and chicken broth to make 2 to 3 cups; set aside.

Sauté the mushrooms, if using, in 1 tablespoon olive oil in a small pan. Set aside.

In a saucepan, melt 2 tablespoons of the butter over low heat. Add the onion and sauté until soft, about 3 minutes. Add the wine and orange juice. Simmer until reduced by half. Add the pan juices and broth mixture and simmer for 6 minutes to reduce. Stir in the cornstarch mixture and stir until thickened. Add the sautéed mushrooms, if using. Check the seasonings and add salt and pepper as needed. Serve warm.

Tips
:
Here’s another way to thicken gravy: For each cup of gravy, mash together 1 tablespoon softened butter and 1 tablespoon brown rice flour to form a paste. Whisk into the thickened, simmering gravy. Add more butter and flour if necessary to achieve the desired consistency.

    
To reduce saltiness, add the juice of ½ lemon.

Dairy-free
and
Egg-free

In a medium saucepan, combine the giblets, carrot, onion, parsley, garlic, and salt and pepper. Cover with 2 to 3 cups of water. Simmer, covered, for 1 hour or until the giblets are tender. Remove the giblets; reserve if desired. Strain the stock and mash the vegetables through the strainer. Chop the giblets and return them to the stock, if using.

Dairy-free

This quick and
delicious recipe was a happy accident. I was trying to convert a potato dumpling recipe but then I started rolling and cutting tiny pieces and dropping them into the boiling water. They cooked up in no time and were far more delicate than any gluten-free gnocchi I’ve ever tasted. I use my Basic Blend (page 17) but you can use any all-purpose flour blend you have on hand. This is a great way to use up leftover baked potatoes.

Preheat the oven to 400°F.

Pierce the potato in several places and wrap in aluminum foil. Bake for about 1 hour, or until soft. Let cool and then refrigerate for 2 to 24 hours. Peel and chop the potato.

In a medium mixing bowl, mix the chopped potato with the flour blend, egg, salt, and nutmeg. Knead the mixture until it forms a paste. Don’t worry if you feel tiny lumps of potato. Break up the bigger lumps between your fingers and work into the paste.

Form the dough into a ball; divide the dough into three pieces. Roll each piece in a sheet of plastic wrap into ¾-inch-thick rope. Slice each rope into 1-inch pieces using a sharp knife and place on a baking sheet. Roll the tines of a fork over each piece, if desired.

Bring a large low pot of salted water to a boil. Lower the heat to a gentle simmer. Drop one third of the gnocchi into the simmering water and cook for about 2 to 4 minutes or until they float. Using a slotted spoon, skim them out gently and transfer to a bowl. Toss with marinara sauce and serve.

If not serving immediately, transfer the gnocchi to an ice water bath. When they are cool, remove with a slotted spoon and place on a baking sheet that has been coated with olive oil.