As the temperatures drop, and the sugar high from Halloween wears off, we turn our thoughts to Thanksgiving. The first snow has fallen, and families are making plans to gather from across town or across the country to eat and be thankful. This convening is a cold weather delight, but can be a challenge for the cook, who must accommodate all eating habits and needs. This month we will give you tips on how to make a gluten free meal that will please all who join you at your table.
To start with is a common table topper throughout the year, and thus a difficult one to give up, even in the face of gluten intolerance: the dinner roll. You can use it to sop up gravy on Thursday, or use it to create a leftover turkey and cranberry sauce sandwich on Friday afternoon. From frozen to fresh, we have what you need.
The simplest are our frozen rolls from Cybros, The Grainless Baker and Gillian’s. All are frozen, but a quick pop in the microwave gives you warm, soft rolls. Gillian’s in particular is a great option for families with nut allergies, as their facilities are also peanut and tree nut free.
We carry two varieties of par baked rolls, and they are slightly larger than the traditional dinner rolls. Barkat and Schar have wonderful options for those who might want to brush on some garlic butter or rosemary before finishing these rolls in the oven.
You can make your own from scratch, too, either with a mix like 1-2-3 Gluten Free Aaron’s Favorite Rolls or an all purpose flour like the one from Better Batter. Then again, if you’re more into a southern Thanksgiving, you can always make biscuits instead, using one of our biscuit mixes. So if you have family who is gluten free with you, or someone at your table who thinks they can not go a day without it, they will love what you roll out.