Hand in Hand
3860 Middle Road
Bettendorf, IA 52722
563-332-8010

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Scott County Regional Authority

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Food Allergy-Friendly Recipes That Will Make Thanksgiving Cooking a Piece of Cake (or Pie)

November 20, 2017

Hand-in-Hand has many participants with food allergies, and we adjust the recipes we use for snacks and meals every day so we don't trigger an allergic reaction. However, we don't have to worry about making Thanksgiving food that can feed whole families while also worrying about a food allergy, like you might. Thanksgiving cooking and baking can be stressful when you have to accommodate for a food allergy because most traditional Thanksgiving recipes have one or more of the following, all of which can trigger a food allergy: milk, butter, nuts, eggs, and wheat. So, how do you go about making anything for this meal when you have to exclude these common ingredients? 

 

Luckily for those with food allergies (and those who are cooking/baking for them), there's never been a better time to have a food allergy. Substitutes for things that contain common allergens are abundant, and it's not just specialty or Whole Foods type stores that carry those items. In many recipes you can easily swap almond flour for wheat flour; coconut or olive oil for butter; almond or soy milk for cow's milk; and egg replacements (not egg substitutes), bananas, or applesauce for eggs.

 

To make things a little easier on you this Thanksgiving, we've compiled a few recipes that eliminate one or more allergens. 

 

1. Dairy Free Corn Casserole

Ingredients: 

1/2 c. melted coconut oil

2 eggs, beaten

1 box of dry corn bread mix

1 can of corn

1 can of creamed corn

1 c. unsweetened plain almond milk

A pinch of salt and pepper

 

Directions: Preheat oven to 375 degrees and lightly grease a 9x9 inch baking dish with coconut oil. In medium sized mixing bowl, combine all ingredients, then pour into baking dish. Cook for 45 minutes or until the top turns golden brown.

 

2. Dairy Free Green Bean Casserole

Ingredients:

2 cans of green beans (regular or French style)

2 tbsp olive oil

2 cloves garlic

Salt and pepper to taste

1 c. finely chopped mushrooms (optional--cut these out if you don't care for mushrooms)

2 tbsp. all purpose flour

3/4 c. chicken stock

1 c. unsweetened plain almond milk

1 can of French fried onions

 

Directions: Preheat oven to 350 degrees. In a large oven-safe skillet over medium heat, add olive oil garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with a bit more salt and pepper. Cook for 3-4 minutes more or until lightly browned.Sprinkle in flour and whisk to stir and coat the mushrooms. Cook for 1 minute, then slowly add in chicken stock, whisking to incorporate. Add almond milk next and whisk again. Season with a touch more salt and pepper, bring to a simmer, then reduce heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.

Then, stir together the green beans, sauce, and half the French fried onions. Pour the mixture into a 9x13 pan and bake for 15-20 minutes (or until it's bubbling), adding the remainder of the onions to the top the last 5 minutes of baking.

 

 

3. Vegan, Gluten Free Pumpkin Pie

This recipe eliminates wheat and dairy from the traditional recipe and looks delicious (see picture proof to the right...Mmm)!

 

4. Gluten Free Stuffing

Ingredients:

5-6 strips of bacon

3 tbsp. butter

1 medium onion, chopped (1/2 cup)

2 medium stalks celery, chopped (1 cup) 

8 cups dry gluten free bread cubes (about 11 slices bread)

2 tbsp. finely chopped fresh parsley (optional)

2 tbsp. poultry seasoning or dried sage leaves

1 tsp. salt

1/4 tsp. pepper

About 1/2 cup chicken broth

 

Directions: Cook 5-6 strips of bacon in a pan then set aside. Adding 3 tablespoons of butter, cook the chopped onions and celery in the bacon grease. While these are cooking, slice the bacon into small pieces. In a large bowl, combine the bread cubes, parsley, poultry seasoning/dried sage leaves, salt, and pepper. Then add the bacon, onion, celery, and bacon grease. Use this to stuff your turkey, and put any leftover stuffing into a greased baking dish and bake for the last 35-40 minutes of roasting time. 

 

Do you have any food allergy friendly recipes to share? If so, comment below with the recipe or link to the recipe. 

 

Happy Thanksgiving!

 

 

 

 

 

 

 

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