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Ron's Holiday Gravy
Servings (optional):
  • ¼ cup butter or fat from pan (if roasting or sautéing meat)
  • ¼ cup Gluten Free Angels all-purpose flour
  • 2 cups of broth of your choice (* ** see notes below for options)
  • ¼ tsp of salt
  • ¼ tsp pepper
  • 1 tsp onion powder
  • ½2 tsp garlic powder
  • 1 tsp dry herbs of choice (*** See Note Below)
  1. Melt butter in small sauce pan
  2. Add gluten free flour and whisk until combine
  3. Allow to cook for a minute stirring occasionally
  4. add stock in increments, stirring to incorporate fully before adding next increment
  5. add spices
  6. bring to a simmer and let cook for about 5 minutes
  7. Taste and adjust seasoning if needed
  8. Serve immediately
* To adjust thickness use less liquid for thicker gravy; add more for thinner gravy

** Broth can be chicken, beef, turkey, or pan juices depending on what you are serving it with. For a creamier gravy, substitute half the broth for milk.

For a cream gravy use all milk instead of Broth

For a sausage gravy add cooked crumbled sausage to milk based gravy

*** For Herbs - I use Italian seasoning for beef based gravies and poultry seasoning for chicken or turkey. Four a cream or sausage gravy I double the pepper and add a dash of Tabasco sauce.

"3 Gluten Free STUFFING RECIPES - From the GLUTEN FREE ANGELS Kitchen!"

Now, for those of you who are gluten intolerant but must have stuffing for Thanksgiving, you are in luck!

Here are 3 RECIPE IDEAS for Gluten Free STUFFING direct from our Kitchen at GLUTEN FREE ANGELS -
Chef Ron's Loose Stuffing
Servings: 2 - 4
  • 4 cups Bread Stuffing Cubes (1 bag)
  • ½ cup melted butter or margarine
  • 2 cloves minced garlic (optional)
  • 1 cup (or more) Celery, Onion, Carrots, sautéed
  • 1 cup broth or drippings of your choice
  • 1 egg, beaten
  • To Taste: Salt, Pepper, Basil, Oregano, Thyme, Sage or Poultry Seasoning
  1. Mix Ingredients together and let stand for 10-15 minutes to allow liquids to absorb into bread cubes.
  2. As a general rule, bake stuffing at 375°F for approximately 45 minutes, or until done. Reduce oven temperature to 350°F if stuffing is browning too quickly.
*Suggestions: cooked chestnuts, or cooked giblets (very finely chopped) cranberries, walnuts, or pecans, hard cooked eggs, oysters cooked in milk, apple chunks cooked, chicken or turkey (skinless).

Caramelized Onion and Bacon Stuffing
  • 2 tablespoons butter
  • 2 onions, chopped
  • 6 pieces of Bacon, cooked and chopped
  • 6 cups Gluten Free Dried Bread Cubes
  • 1 egg, beaten
  • Handful fresh sage leaves, chopped
  • ¼ cup heavy cream
  • ¼ cup chicken stock
  • Salt and freshly ground black pepper

Preheat the oven to 375°F. Melt Add the GF Bread cubes and Bacon pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

Cranberry Apple Stuffing
Servings: 8 - 10
  • 1 cup chopped celery
  • 1 cup chopped onion
  • ½ cup butter
  • 1 package (16 ounces) GF Bread cubes
  • 1½ cups dried cranberries
  • 1½ cups chopped ripe pears
  • 1 cup chopped pecans
  • 1 cup minced fresh parsley
  • 3 teaspoons poultry seasoning
  • ½ teaspoon pepper
  • 2 cups chicken broth
  • 1 egg
  1. In a small saucepan , sauté onion and celery in butter until tender ; set aside. In a large bowl , combine the stuffing cubes , cranberries , apples , pecans , parsley , poultry seasoning and pepper . Add broth , egg and celery mixtures , toss until combined .
  2. Spoon into a greased 2½ quart baking dish. Cover and bake at 325°F for 50 to 60 minutes or until a thermometer inserted near the center reads 160°F.

From the "Fun and Easy Gluten Free Recipe Ideas for Fall" blog post
Pumpkin Brownie Recipe
Servings (depending on size): 12-24 Brownies
Pumpkin and chocolate really do go together so well, and this gluten free pumpkin brownie recipe proves it! Our yummy concoction of mellow chocolate and creamy pumpkin is the perfect way to celebrate chillier nights and shorter days.
  • 1 cup Gluten Free Angels All Purpose Flour
  • ½ tsp. Xanthan Gum
  • ½ tsp sea salt
  • 1 cup granulated sugar
  • 1 cup Brown Sugar, firmly packed
  • 2 cups unsweetened cocoa (Dutch-processed)
  • 1 Tbs. baking powder
  • 1 tsp. baking soda
  • 2 tsp. pure vanilla extract
  • 16 oz. Butter
  • 6 eggs, mixed, or substitute
  • 1/3 cup water
  • pumpkin layer ingredients
  • 1 cup pumpkin purée (not pumpkin pie mix)
  • 1/3 cup cream cheese, dairy or non-dairy (Go Veggie! or Tofutti® soy; Green Valley Organics® dairy, lactose-free)
  • ½ cup granulated sugar
  • 1 egg or substitute
  • 1 Tbl Gluten Free Angels All Purpose Flour
  • ½ tsp. pumpkin pie spice
  1. Preheat oven to 325°F. Line a 9x13x2 baking pan with aluminum foil and oil lightly. Set aside.
  2. Mix Butter and Sugar together until smoot. Add eggs and vanilla. While this is mixing combine, flour, xanthan, Baking Powder, Baking Soda, Salt and Coca Powder. Mix until combined. Add Dry mixture to the egg and sugar mixture. When batter forms, slowly add water to brownie batter.
  3. Spread the chocolate brownie mixture across the bottom of the prepared pan and set aside.
  4. In another bowl, beat together all the pumpkin ingredients until smooth and any lumps have been incorporated.
  5. Spoon dollops of pumpkin batter on top of the brownie layer. Using a butter knife or spatula, cut through the pumpkin layer in lines, starting at one end of the pan and cutting a line all the way to the other end, and repeating across the whole pan. Then turn the pan to repeat the process in a perpendicular direction. There is no right or wrong here: you can even just use the knife to draw swirly patterns instead. The deeper you cut through the batter with the knife, the deeper the pumpkin layer will be incorporated into the brownie. If you want more of a solid layer of pumpkin on top, don't cut so deep.
  6. Bake in preheated oven for approximately 60 minutes, or until the center is no longer jiggly and a toothpick inserted into the brownies comes out with a few crumbs, but not wet.
  7. Cool in the pan on a wire rack. Once cooled, lift the foil with the brownies out of the pan to cut and serve. Use a pizza cutting wheel or plastic knife to cut brownies for cleanest cut.
  8. To store, layer between waxed paper in an airtight container.
  9. Makes 12- 24 brownies. Depending on size.

Fall Apple Salad
Fall flavors can be combined in many ways. Spicy nuts, juicy apples and an earthy cheese add a nice twist to this salad.
  • ¼ cup Greek yogurt
  • 3 teaspoons apple cider
  • 1 teaspoon balsamic or red wine vinegar
  • Salt and pepper to taste

  • 1 pound baby spinach
  • 1 apple, sliced thin (coat in lemon juice to prevent browning)
  • 1/3 cup dry cranberries
  • ½ cup gluten-free candied walnuts
  • 6 ounces blue cheese or gorgonzola Gluten Free varieties are available
  1. Combine the dressing ingredients in a bowl and whisk. Set dressing aside while preparing salad.
  2. In a large bowl toss greens, apples and cranberries. When ready to serve, add the dressing slowly to the greens and gently combine. Then plate the greens and top each with a portion of the nuts and cheese.

Pumpkin Chiffon Pie
Servings: 8
A spiced filling, made from whipped cream, creates a lighter-tasting version of traditional pumpkin pie. The gingersnap crust adds more kick than classic crusts.
  • ½ cup sugar
  • 2 envelopes unflavored gelatin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 3/4 cup milk
  • 2 egg yolks
  • 1 cup canned pumpkin
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • Whipped cream (optional)
  • Chopped toasted pecans (optional)
  1. Prepare Baked Pastry Shell; set aside.
  2. For Filling: In a heavy medium saucepan, stir together the ½ cup sugar, gelatin, cinnamon, allspice, salt, ginger, and nutmeg; stir in milk. Cook and stir over medium heat until gelatin dissolves.
  3. In a medium mixing bowl, slightly beat egg yolks with a rotary beater or fork. Gradually stir about half of the hot milk mixture into yolks. Pour yolk mixture into hot filling in pan. Stir in pumpkin. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Transfer to a large mixing bowl. Cover and chill until the pumpkin mixture mounds when spooned, stirring occasionally (1 to 1-½ hours).
  4. In a chilled medium mixing bowl, combine the whipping cream and the remaining 2 tablespoons sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into pumpkin mixture. Cover and chill again until mixture mounds when spooned (about 30 minutes).
  5. Transfer the filling to the Baked Pie Crust. Cover and chill about 4 hours or until set. If desired, garnish with additional whipped cream and top with pecans. Makes 8 servings.

Wild Rice, Quinoa, & Cranberry Stuffing Recipe
Servings: 8
This recipe is a delicious compromise for family members who insist that stuffing be made with bread and those who prefer wild rice and quinoa for Thanksgiving. For nut-free stuffing, substitute an equal amount of golden flaxseed meal for the hazelnuts.
  • 6 cups gluten-free chicken or vegetable broth, divided
  • 1 cup Apple juice or Cider
  • cup uncooked wild rice
  • 1 cup uncooked quinoa
  • 6 cups (1-inch cubed) gluten-free bread
  • 2 tablespoons butter or dairy-free butter alternative
  • 2 tablespoons olive oil
  • 1 cup diced sweet onions
  • 1 clove garlic, minced
  • 1 cup diced celery
  • 1 cup diced apple
  • 1 teaspoon fresh chopped thyme
  • 1 tablespoon freshly chopped sage
  • 1 teaspoon fresh marjoram, chopped
  • 3/4 cup dried cranberries
  • ½ cup toasted hazelnuts, chopped, or ½ cup golden flax meal
  • ¼ cup fresh chopped parsley
  • Salt and pepper, to taste
  1. In a large pot, bring 5 cups chicken broth to a boil. Stir in wild rice and quinoa. Decrease heat and simmer covered until all liquid is absorbed, about 1 hour. Pour onto a sheet pan and let cool. Then pour into large bowl.
  2. Preheat oven to 350°F.
  3. Place bread cubes on a sheet pan and toast in preheated oven until dry and crispy, 15 to 20 minutes. Add bread cubes to bowl with rice-quinoa.
  4. Melt butter and olive oil together in a large skillet over medium-high heat. Add onions, garlic and celery, cooking until tender, about 5 minutes. Add apples, thyme, sage and marjoram and cook until apples soften and herbs become fragrant, 2 to 3 minutes. Add mixture to bowl with bread cubes.
  5. Stir in dried cherries, hazelnuts or flax meal and parsley. Generously season with salt and pepper, stirring until combined.
  6. Spread stuffing in a casserole dish and drizzle with 1 cup broth and juice. Cover dish with foil.
  7. Place in preheated oven and bake 20 minutes. Remove foil and bake 10 additional minutes until top is slightly browned.

Biscuit, Buttermilk
Servings (optional): 8-10
Ingredients: 3 Cups Pancake Mix
2 Cups Buttermilk
1 Cup Butter
Instructions: Cut butter into Pancake mix until crumbly. Add buttermilk to create dough. Add 1 1/2 Tablespoon of water at the end to give biscuits extra steam and fluff. Scoop out onto a cookie sheet the size you would like them. Slightly flatten down. Bake at 375 degrees for 10 minutes turn and bake additional 10 minutes.