NY Times Dining Journal

Can You Suggest Recipes for Gluten-Free Gravy and Desserts?

By TARA PARKER-POPE

Q: My mother-in-law has a gluten allergy, my family is kosher. Can you suggest a good dessert that everyone can enjoy besides a fruit salad? — Bonnie Schultz, Princeton, N.J.

I would like to make pumpkin and pecan pies for Thanksgiving, but I need to come up with a gluten-free crust. Any ideas? — Mimi Sullivan, Haddonfield, N.J.

How about a recipe for gluten-free gravy? — Tracy Mayor, Boston

A.

Gluten is a protein found in most grains, cereals and breads, as well as many soups, sauces, beverages, spices and marinades, so it can be a challenge to cook without it. Silvana Nardone, creator of “Easy Eats,” an online magazine devoted to gluten-free cooking, suggests a gluten-free, flourless Mustard Pan Gravy. Even if you don’t need to eat gluten-free, you may want to try it. “It’s easier to make than regular gravy since there’s no need to fuss with a roux,’’ says Ms. Nardone.

Making a gluten-free dessert that is also kosher, meaning it doesn’t contain either gluten or dairy, is slightly more challenging. One solution is to find a favorite vegan dessert (vegan recipes don’t contain dairy or animal products), and then figure out how to remove the gluten. And even though many vegan recipes already use dairy-free soy milk or almond milk, it’s also important to look for “Kosher pareve” on the label, which certifies that it wasn’t packed in the same facility as anything dairy.

Ms. Nardone, whose “Cooking for Isaiah” contains gluten-free dishes she created for her son, suggests a kosher, gluten-free Pumpkin Pie or her Upside-Down Apple-Granola Crunch. Although most recipes on Easy Eats require a subscription, Ms. Nardone has provided free links to her gluten-free gravy and both desserts.

We also have a few suggested vegan recipes for you from Well’s Vegetarian Thanksgiving that can be tweaked to make them gluten-free. Try vegan chef Chloe Coscarelli’s Pumpkin Tiramisu or Chocolate Pumpkin Bread Pudding (both contain coconut milk.) Just substitute gluten-free bread in the bread pudding recipe, and top with a dairy-free whipped topping or a kosher, dairy-free ice cream. (You can find these at most large grocery stores or an organic or kosher foods store). I’ve made the bread pudding several times with regular bread, and it’s absolutely delicious. My Science Times colleague Karen Barrow recently made Old-Fashioned Chocolate Pudding Pie from the “Vegan Pie in the Sky” cookbook. (She substituted a kosher pareve soy milk and said it turned out great.) Substitute gluten-free graham crackers for the crust, or make the “Easy Eats” gluten-free crust (scroll down page). Or you can buy a gluten-free crust.

INTERACTIVE FEATURE: Well’s Vegetarian Thanksgiving
SLIDE SHOW: Gluten-Free Recipes

Advertisements

One thought on “NY Times Dining Journal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s