Here are the notes from the recent GF Newbies meeting:
Thanksgiving & holiday thoughts:
--do your homework: find out ahead of time from your host what kind of turkey/main meat will be served. Most turkeys are gluten free; however it's the gravy packet that comes with it that's not OK. Find a turkey that doesn't have a gravy packet; call the company to confirm that the turkey gluten free if it doesn't already say so on the label
--plan ahead; offer to bring a dish to share that you know you can eat
--be the first to go through the line so you don't have to worry about cross-contamination.
--if unsure of what will be served, eat a little bit before you go so you don't go hungry
--now's the time of year that it seems creamed soups are in more recipes. Progresso, Pacific and Health Valley are all name brands with GF cream of mushroom soup.....with Health Valley creamed soup it's a bit runny, so don't add milk or water to the recipe if it calls for it; it's also a little bland, so spice it up with your own spices!
--A good substitute for french fried onions on top of casseroles is: use corn chex with some butter; or Funyons
--Wolfgang Puck has some GF soups
--be sure to check chicken broth to see if it's GF. Progresso and Pacific say on the box GF; Herb Ox states on the box as well that it's GF.
Other thoughts:
--True Roots tri-colored Quinoa at 86th St. HyVee in Urbandale is good
--when traveling to hotels, take some packets of honey/PB/Jelly from the continental breakfasts at the hotel; they come in handy when traveling
--Fareway in Waukee (& also maybe Clive?) has Udi's breads cheaper than HyVee....Trader Joe's Udi's breads are cheaper as well
--Thanks Amber for bringing some yummy cake to share!
--check out this recent interesting article from Triumph Dining:
Happy Thanksgiving!
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