Navigating the holidays with guests or family members with dietary needs gets tricky. In our house, there are several of us with gluten issues, so we make almost all gluten-free holiday side dishes. Besides the bread that most of the gluten eaters demand I put on the table, everything is safe to eat for everyone.
Making most recipes gluten free is fairly easy if the flour involved is used as a thickener, binder or crisper. Arrowroot powder, eggs and cornstarch can take care of the flour in recipes in much the same way as flower depending on how it is used. In some cases, it’s easier just to leave the flour out all together in gluten-free holiday side dishes.
One of my Thanksgiving day and Christmas day favorites is our Sweet Potato Soufflé. Really, you can never go wrong when you start with a stick of butter and two cups of sugar. The flour was removed from the crumble on top, and the butter, sugar and pecans crystallize like candy on the top of the souffle. With flour in the recipe, it makes a pastry like topping that’s crunchy. Both ways taste absolutely fabulous!
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