Ask A Baltimore Chef: Gluten-Free Thanksgiving Recipes

Gluten is an organic compound found in grains, such as wheat. Composed of two proteins, it provides the elasticity of dough. While most people tolerate gluten, a small percentage -- about one percent of the population -- experience an allergic reaction to gluten. Sensitivity to gluten is commonly associated with celiac disease. Whatever your reason for not eating gluten, here are some recipes for a gluten-free Thanksgiving, courtesy of Amanda Gilley, R.D., of LifeBridge Health.

Amanda Gilley
LifeBridge Health
2401 W. Belvedere Ave.
Baltimore, Md. 21215
(410) 601-9000
www.lifebridgehealth.org

About LifeBridge Health:

LifeBridge Health is the umbrella organization of the Sinai and Northwest hospitals in Baltimore, the Levindale Hebrew Geriatric Center and Hospital and the Courtland Gardens Nursing and Rehabilitation Center, in addition to other subsidiaries and clinical centers around Maryland. In addition to hospital services, LifeBridge Health also provides preventive, fitness and wellness services.

About Amanda Gilley:

Amanda Gilley, R.D., is the leader of the Nutrition Counseling Team for the LifeBridge Health & Fitness Nutrition Counseling Program. A registered dietitian and a culinary chef, she shares her expertise in the field of food and nutrition, healthy eating and other food-related topics. Gilley holds a master's degree from Virginia Tech and a BS from Johnson & Wales University. Here are three gluten-free, tasty recipes she shared for Thanksgiving.

Thanksgiving-Inspired Quinoa 'Dressing'

Ingredients:

• 1/3 cup chopped pecans (1 1/2 oz.)
• 2 tsp. olive oil
• 1/2 cup onion, chopped
• 2 tbsp. fresh garlic, minced
• 1 cup quinoa
• 1 1/2 cups carrot juice
• 1/2 cup celery, diced
• 2 tsp. dried sage
• 1 medium apple, diced
• Salt and pepper to taste

Directions:

Toast pecans in a saucepan or other container for 3-5 minutes or until they begin to brown. Stir often, then cool. Clean saucepan, then add oil and onion. Sauté the onion for 2 to 3 minutes, until translucent. Stir occasionally. Next, add garlic, carrot juice, quinoa, celery, dried sage season and salt and pepper to taste. Boil, then cover. Reduce the heat to medium-low. Simmer for 15-20 minutes, until all liquid is absorbed. Remove from heat and let cool for 5 minutes. Stir apple and pecans into the dressing. Serve at room temperature or slightly warm.

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Smoky Sweet Potato Fries

Ingredients:

• 2 sweet potatos chopped into fries 
• 1 heaping tsp. smoked paprika
• 1 tbsp. coconut oil
• 1 tbsp. olive oil or butter
• 1 tsp. cinnamon
• Salt and pepper to taste
• 1 tbsp. balsamic vinegar
• 1 tbsp. maple syrup or maple sugar

Directions:

Preheat oven to 400°F. Put a sauté pan over medium-high heat for about 3 minutes. Next add oil and heat the oil for an additional 3 minutes. Then add potatoes, spices and balsamic vinegar. Sauté about 5 to 7 minutes, while stirring often. When all of the fries are well-coated by the oil and seasoning, spread the fries on a lined baking sheet and bake for 35 to 45 minutes. Stop about halfway through and flip and shake fries. When fries are caramelized and fork tender, take out of the oven to cool for about 5-10 minutes.

• 1/2 cup almond flour
• 1/2 cup oat flour 
• 1/4 cup millet flour
• 2 eggs
• 1/4 cup butter, melted
• 2 tbsp. honey
• 1 tbsp. brown sugar
• 1 tbsp. vanilla extract
• 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1 tsp. salt
• 1 tbsp. cinnamon
• Dash of nutmeg

Ingredients for topping:

• 1 apple, diced
• 1/2 cup fresh cranberries
• 2 tsp. butter melted
• 1 tsp. cinnamon
• 1/4 tsp. pumpkin pie spice
• 1 tsp. brown sugar
• 1 tsp. honey
• Dash of salt

Directions:

Preheat the oven to 325°F. Mix dry ingredients in a bowl and then mix the ingredients for the topping separately. Add the wet ingredients to another bowl. Mix well the dry and wet ingredients with a whisk. Spray the muffin tins with anti-stick spray. Put topping mix into tins and top with batter. Bake for about 20-25 minutes. Stick a toothpick into the muffins and pull it out. If it comes out clean, then remove them from the oven to cool for about five minutes. Lastly, place it on a wire rack to cool thoroughly.

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Jeffrey B. Roth has won numerous state and national news and feature-writing awards during his career. A well-known crime writer, investigative reporter and a feature writer, Roth writes for a number of magazines and newspapers. Listed in the Locus Index of SciFi and Fantasy authors, Roth is the author of a number of published short stories and poetry. His work can be found on Examiner.com.