You don't have to buy expensive products or sacrifice taste or quality to have a gluten-free holiday.

Wild Rice Stuffing

• 3 C. cooked wild rice
• 1 c. fresh bread crumbs (made by drying out slices of GF bread either overnight or in the oven)
• 1/2 C. currants or raisins
• 1/2 C. chopped walnuts
• 1/2 C. fresh apple chunks
• 1/2 C. melted butter
• 1/4 C. orange juice

1. Mix all of the ingredients together in a large bowl. Bake at 325 for about 90 minutes in the turkey or in a casserole dish.

Potato Latkes

• 4 peeled potatoes on the larger side
• 1 large onion, diced very small
• 4 cloves of garlic diced very small
• 1/3 C. GF flour
• 1 Tbsp salt and some pepper too
• 2 eggs beaten

1. Grate the potatoes with a cheese grater and get as much water out of them as you can by squeezing them in a clean cotton towel.(or a bunch of paper towels)
2. Add the rest of the ingredients and stir well.
3. Heat a pan to medium/high and add some oil. It is best to use a high heat oil.
4. Make flat little pancakes about 1/2 inch thick and fry them until golden brown. Then flip to cook the other side.

Too Easy to be Real Gravy!

• 1/4 cup butter
• 1/4 cup rice flour
• 2 cups chicken stock (or juice from the roasted turkey/chicken)
• salt and pepper to taste
• other spices you like

1. Melt the butter in a pan on low heat. Sprinkle in the rice flour and stir.
2. When all of the flour has been put in and the mixture becomes lumpy and paste like, cook it for about two minutes while constantly stirring. When it is cooked it will be solidified and brownish. Remove from heat for a few moments.
3. Put it back on the burner and slowly drizzle stock or turkey juice into the pan while stirring. This will slowly expand into gravy. Add more stock until you get the consistency you like. Add some salt pepper or other spices you like and serve it ASAP.

Flax Cornmeal Rolls

• 2 1/4 tsp. yeast
• 1 1/2 tsp sugar
• 1/2 c. warm milk
• Mix these together and set somewhere covered with a towel to get frothy.
• 2 tbsp ground flax
• 1/4 c. cornmeal
• 1/2 stp salt
• 2 c. gf flour
• 2 1/2 tbsp canola oil
• 1/4 c. room temp milk
• 2 eggs

1. Combine flour and all dry ingredients in a large bowl and mix well.
2. Combine the wet ingredients but not the yeast in another small bowl.
3. When the flours are combined, make a well and begin to fold in the wet bowl, until 2/3 of the flour is combined with it. Add the yeast and knead the dough.
4. Roll into a ball shape and place each roll in the greased 9" pan. They may be sticky so dust your hands with flour or cornmeal to unstick them.
5. Sprinkle the tops with some more flax seeds and some melted butter.
6. Let the rolls rise for about 40-45 minutes; they should double in size.
7. Bake at 350for about 20-25 minutes.

Pamela's Easy Pie Crust

(makes 2 9-inch crusts)

This is the crust recipe from Pamela's. There are more pie recipes on the product site. Her flour mix is my favorite.

• 1 bag Pamela's Gluten-Free Bread Mix (do not use the yeast packet)
• 2 sticks (16 TBSP) unsalted butter, chilled
• 7 to 8 TBSP ice cold water

1. In bowl, cut butter and shortening into Pamela's Gluten-Free Bread Mix with two knives until small pea sized pieces form.
2. Slowly add water until dough comes together, not sticky. Add 1 teaspoon additional water if dough is too dry. Do not over handle dough.
3. Roll out half the dough between two sheets of parchment or wax paper.
4. Peel off top paper and invert into a lightly greased pie dish. Peel off second sheet and fix crust edge.
5. Bake unfilled crust in a 350 degree oven on bottom rack for 35 to 40 minutes. Or, bake filled with your favorite filling by following pie recipe directions.
6. Dough can be frozen for later use, wrap in plastic and freeze. Thaw completely to use.

Variations: Flakier Crust: use 8 TBSP unsalted butter and 8 TBSP shortening Non-dairy: use 8 TBSP margarine and 8 TBSP shortening

Gingerbread Muffins

• 3/4 c. canola oil
• 1/2 c. sugar
• 3 c. gf flour
• 2 tsp cinnamon
• 1 1/2 tsp ginger
• 1 tbsp fresh grated ginger
• 1 tsp cloves
• 1 egg
• 3/4 c molasses
• 1 c. hot water

1. Combine the oil, sugar, molasses and hot water.
2. Combine dry ingredient and mix with wet.
3. If you are using a gf flour that already has xanthan gum, baking soda and baking powder in it you dont need to use those ingredients but if you are not, add about 1 tsp of each.
4. Bake at 375 for about 25-30 minutes. Finish with cream cheese frosting!

In addition, many of these holiday recipes are already gluten-free or can be made so by substituting rice flour for wheat, or using gluten-free bread crumbs.