Gluten Free Eating

Gravy is the Thanksgiving dish most likely to bring wheat to a gluten-free table, because the classic version is thickened with flour and the shortcut version comes from a packet. Cornstarch fixes both problems. It thickens drippings and broth into a smooth, glossy gravy, and it is one ingredient you can read on a single label. Start with drippings you trust Pan drippings give gravy its flavor, but they are only as gluten-free as the turkey they came from. Some turkeys are injected with a basting solution, and brines, rubs and stuffing cooked inside the bird can all carry wheat into the pan. Check the turkey's label before it goes in the oven. If you are unsure about the drippings, 3 tablespoons of unsalted butter make a fine base on their own. Cornstarch into hot fat, then broth The gfcooking.food recipe warms 3 tablespoons of drippings in a saucepan, whisks in 3 tablespoons of cornstarch to make a smooth paste, and cooks it for a minute while whisking. It looks pale and...

French onion soup looks simple: onions, broth, bread and cheese. Each of those layers can carry gluten, though, and the classic version picks it up in four places. Fix those four and the soup tastes the same as the one you remember. The stock is the first place to look A pot of onion soup is mostly stock, so the carton counts for more than anything else you buy. Plenty of boxed broths and bouillon cubes list yeast extract, which can come from barley, or caramel color and flavorings with no source named. Pick a chicken or vegetable stock that says gluten-free on the package. Homemade stock works too, as long as nothing in it came from a packet. Give the onions their full time The flavor of this soup comes from the onions, not from any special ingredient. Slice them thin and cook them in butter or olive oil over medium-low heat, stirring now and then, until they turn a deep golden brown. The gfcooking.food recipe gives this step 25 to 30 minutes. If the onions start to scorch a...