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Recipes include:

• Traditional Stuffing
• Corn Bread Stuffing
• Turkey & Gravy
• Buttermilk Biscuits
• Apple Pie
• Pumpkin Pie
• Pumpkin Cheesecake
• And more…

“Thanks Jules, I downloaded your Thanksgiving e-book, & it saved my day. I had stuffing & a green bean casserole that I wasn’t able to have since 1994 when I went gluten-free.  Happy Thanksgiving!!” Lisa R – Facebook

“Hi Jules…my pies turned out fabulous! My gravy was fantastic! My whole, entirely gluten-free meal got rave reviews! Nobody notices it’s gluten-free, but I love to tell them because I’m so proud of the fact that I can cook gluten-free, finally…without a hitch!!” Sandra G. – Facebook

Ingredients

• 2 racks of lamb, cleaned and trimmed
• 2 tbsp (30 mL) chili powder
• 1 tbsp (15 mL) cumin seeds
• 2 tbsp (30 mL) caraway seeds
• 2 tbsp (30 mL) coriander seeds
• 2 tbsp (30 mL) fresh thyme
• 1 large garlic clove, minced
• ¼ cup (60 mL) + 2 tbsp (30 mL) olive oil
• 1 tbsp (15 mL) each, salt and pepper

Method

1. Place lamb on a cutting board.
2. In a mortar and pestle combine all powder, seeds and herbs. Smash until fine. Add garlic, 1 ⁄ 4 cup of olive oil, salt and pepper. Combine until the harissa paste forms.
3. 3. Brush racks with harissa paste and let stand for 20 minutes.
4. Pre-heat oven to 400°F. Meanwhile, add the extra 2 tbsp of olive oil to a large ovenproof pan over high heat. Sear racks until golden brown.
5. Transfer lamb to oven and cook 10-12 minutes for medium rare.
6. Remove from oven; rest for 5 minutes. Slice racks and serve.

Note: If rack of lamb is beyond your budget, substitute 12 lamb chops.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

Serves 6-8
Free of: Gluten and top allergens

Ingredients

• 1  5-6 lb leg of lamb, bone in
• ¼  cup (60 mL) olive oil
• 4 tbsp (60 mL) fresh rosemary, minced
• 4 cloves garlic minced plus 2 cloves, sliced
• Salt and pepper

Method

1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
2. Place lamb, fat side up into a large roasting pan.
3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
4. Rub mixture into lamb, coating thoroughly.
5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
6. Carve and serve with mint sauce.

Next: Fresh Mint Sauce

Free of: Gluten and top allergens

Ingredients

• 1 whole chicken, kosher and organic
• 1 lemon, quartered
• 1 bunch fresh thyme
• ¼ cup (60 mL) olive oil
• Salt and pepper

Method

1. Pre-heat oven to 400° F. Line shallow roasting pan or baking sheet with parchment paper.
2. Rinse and pat dry chicken, then place in the pan.
3. Season chicken’s cavity with salt and pepper. Then add lemon quarters and thyme to cavity.
4. Rub skin with olive oil, and season with salt and pepper.
5. Roast the chicken 40-45 minutes, until it is cooked through and the  juices run clear.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To subscribe or order an issue, click here.

© Copyright AGW Publishing Inc.

Serves:  4
Free of: Gluten and top allergens

Ingredients

• 1 whole chicken, cut into 8 pieces
• 2 tbsp (30 mL) smoked paprika
• 1⁄4 cup (60 mL) olive oil
• Pinch salt and pepper
• 1 medium red onion, diced
• 1 each of red, orange and yellow pepper, diced
• 1 can white beans, rinsed*
• 2 tbsp (30 mL) fresh oregano, diced
• 4 cups (950 mL) chicken stock [Look for allergen-free, GF brand]
• Zest of 1 orange

*Note: If preferred, you can use chickpeas instead of white beans.

Method

1. In a large bowl, combine chicken pieces with smoke paprika and half the olive oil. Season with salt and pepper and combine.
2. Meanwhile, heat a Dutch oven over medium-high heat. Add remaining olive oil. Place chicken into pan, skin side down. Sear chicken on both sides until golden brown. Remove to plate and set aside.
3. To the pan, add onion, peppers, beans and oregano. Sauté 3-4 minutes.
4. Pour in chicken stock, bring to a boil. Add the chicken pieces.
5. Reduce heat to a simmer and cook, covered, for at least 15-18 minutes until chicken is cooked thoroughly.

Ingredients

• 1 large Yukon gold potato, peeled
• 2 medium parsnips, peeled
• 1  large pear, peeled
• 2 eggs or equivalent egg replacer
• 2 tbsp (30 mL) all-purpose g-f flour (or wheat flour)
• Few pinches salt and pepper
• 1 ⁄ 2 cup (125 mL) vegetable oil [check for allergy-safe brand]

Method

1. Coarsely grate potato, parsnips and pear. Transfer to bowl after squeezing out and discarding excess juice.
2. Add egg (or egg replacer), flour and a pinch of salt and pepper. Mix thoroughly.
3. In a sauté pan, heat oil over medium heat. Using a large soup spoon, place one helping of latke mixture into oil, flattening gently with back of spoon.
4. Cook 3-4 minutes on each side, until golden and crispy. Remove to paper towel to drain oil. Season with salt and pepper.
5. Repeat process, making about 12-15 latkes. Serve with apple sauce and vegan (dairy-free) sour cream.

Free of:

Ingredients

• 2 small butternut squash, halved lengthwise and seeded
• 2  tbsp (30 mL) olive oil
• 1 leek, halved lengthwise, washed, diced
• 1  sweet onion, diced
• 2 cloves garlic, diced
• 1½ to 2 tbsp (20 to 30 mL) curry paste [Look for allergen-free, g-f brand]
• 5 cups (1.2 L) chicken or vegetable stock [Allergen-free, g-f brand]
• 1½ cups (350 mL) apple juice
• Pinch salt and pepper
• 20 leaves of fresh sage

Method

1. Heat oven to 375° F. Lay squash halves onto a baking sheet, cut side down. Cook for 40 minutes or until cooked through.
2. In a large soup pot, heat olive oil over medium-high heat. Add leek, onion and garlic. Sauté 3-4 minutes, stirring.
3. Add curry paste and cook a further 2 minutes.
4. Scoop out squash flesh, add to soup pot, along with stock and apple juice. Add salt and pepper. Bring to a boil, then simmer 20-25 minutes.
5. In batches, purée soup in a blender until smooth. Adjust seasonings if needed.
6. Serve with briefly fried sage leaves and toasted fresh bread.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

At first, I mourned. Months past, and I began to experiment. Sometimes, my baking sessions turned out well. I threw together a faux Fig Newton recipe that was so extraordinary from the first try that it ended up in my book. However, the bagels with teff flour? Those were gross.

Mostly, I felt mystified. Why did some recipes work while, other times, cakes fell or came out of the oven raw in the center? I was following established recipes, substituting gluten-free flour mixes cup for cup. Then this year, a breakthrough. I bought a kitchen scale.

Reading Michael Ruhlman’s book Ratio, I discovered what I had been searching for – a formula. I learned that traditional bread always follows the same ratio: five parts flour to three parts water, plus some yeast. I baked a few loaves with gluten-free flours in this ratio, hoping it would work. It didn’t. They were a little too dry and crumbly, with the consistency of cornbread.

I don’t give up easily. I pulled out pen and paper, a calculator, and recipes from my website that really worked. After some time, I understood. Gluten-free bread has to be five parts flour, three parts water, and one part liquid that’s also a protein (for me, that’s one egg, which weighs two ounces. Another suggestion is flaxseed meal mixed with water, sour cream, or yogurt.) Gluten is a binder, but it’s also a protein. We have to replace both parts.

I baked a loaf of bread weighing everything on the scale: 20 ounces of flour, 12 ounces of water, plus two eggs. I threw in xanthan and guar gums for binding, some sugar, the yeast, a good pinch of salt, a bit of honey to counteract the slight bitterness of the gums, and great hope.

Three hours later, I had a good loaf of bread. Not just good gluten-free bread, but good bread.

I’ve much to learn but have started to crack the code. These days, my toddler stands on a chair beside me at our kitchen counter. As I tumble sorghum flour into a bowl, she reaches for the buttons on the scale. Gently, I block her hand. “Wait a second, sweetie. Mama needs four more ounces and then we can make this pie together.”

See Shauna’s recipe for gluten-free pie crust.

Shauna James Ahern’s and Daniel Ahern’s new cookbook is Gluten-Free Girl and the Chef, published by John Wiley & Sons. Their blog is Glutenfreegirl.com.

Ingredients

• 2 skinless, boneless chicken breasts, cooked and sliced
• 1⁄4 cup (60 mL) fresh sage leaves
• 1⁄4 cup (60 mL) parsley
• 3⁄4 cup (180 mL) + 1 tbsp (15 mL) olive oil
• pinch salt and pepper
• 1 Granny Smith apple, cored and thinly sliced

Method

1. In a food processor combine sage, parsley, 3⁄ 4 cup olive oil, salt and pepper. Blend until smooth. Remove to a small bowl.
2. In a small skillet, heat remaining olive oil over medium heat, add apple slices and sauté until golden brown, remove and allow to cool.
3. Spread sage purée on your chosen bread. Fill sandwich with sliced chicken and apple.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Grilled Vegetables & Tarragon Mayo sandwich recipe.

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Ingredients

• 1 green zucchini, sliced lengthwise
• 1 yellow zucchini, sliced lengthwise
• 1 red pepper, halved and seeded
• 1 small red onion, sliced
• 1 clove garlic, minced
• 2 tbsp (30 mL) olive oil
• salt and pepper

Method

1. Preheat oven broiler. In a large bowl, toss vegetables with olive oil, garlic, salt and pepper.
2. Grill vegetables under the broiler 4-6 minutes on each side until cooked. Remove and cool. Peel peppers and slice.
3. Meantime, prepare Tarragon Mayo. Spread mayo on favourite bread, fill with grilled vegetables, and serve.

Suggestion: Use breads of your choice; for those avoiding gluten, we recommend any of Glutino’s products.

Great served as a platter with Chicken, Sage & Apple sandwich recipe.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

© Copyright AGW Publishing Inc.