By the utter definition of the word I am a planner. Which is why I began planning what I will cook for Thanksgiving dinner today.
On October 3rd.
And, in case you were curious, I live in the States, not Canada.
I am hoping to compile a big list of exciting vegan and gluten free Thanksgiving Day food ideas and recipes – mainly because making my first vegan and gluten free Thanksgiving seems terribly overwhelming, so I’m assuming it may be for others too.
On the list I’m going to have some of my original recipes along with some links to some other awesome people’s recipes. There are some recipes that I still need to develop, so I’m going to be working on those over the next few weeks in preparation for the ‘Majorly Awesome Vegan/Gluten Free Thanksgiving Recipe Round Up’.
And the first one is…Pull Apart Dinner Rolls. These were essentially a staple at all of my family meals. The kind that came frozen in a tin pan, that were so amazingly soft inside. Full of butter and gluten? Yep. Those. Let’s make them.
Looking for other Gluten Free / Vegan bread recipes? Check these out!
- 3/4 cup of water
- 2 tablespoons of vegan butter substitute (I used Earth Balance)
- 1 tablespoons of maple syrup
- 1 + 1/2 teaspoon apple cider vinegar
- 1 + 2/3 cups brown rice flour
- 1/4 cup corn starch
- 2 tablespoons potato starch or tapioca starch
- 2 tablespoons corn meal (just plain corn meal, not corn bread mixes – watch for gluten free status)
- 1 + 1/2 teaspoons xantham gum
- 1 teaspoon salt
- 1 teaspoon yeast
- Combine the dry ingredients in a medium sized mixing bowl. Mix with spoon, smushing any lumps.
- Put ingredients in bread machine as listed below (or! in the order your machine requires)
- Add wet ingredients to the bread machine.
- Add dry mixture on top, making sure to completely cover the wet.
- Add the yeast on top of the center of the dry ingredients.
- Let the machine do its magic. (My dough cycle takes an hour and 45 minutes)
- Preheat the oven to 400 degrees
- Take the dough out of the bread machine
- Grease a round pan (or, as pictured, a square pan, because I apparently don't own a round one)
- Divide the dough into about 8 balls
- Place the balls into the pan (try to resist saying 'that's what she said')
- Baste with melted earth balance (optional)
- Bake for 15 - 20 minutes, or until golden brown on top
- Serve warm. Store any leftovers in an airtight container after letting cool completely
- *Note - you could make dough ahead of time, stopping after step number 6, and either refrigerating or freezing until ready to bake. Dough from the fridge may take a few more minutes to cook. If frozen, thaw completely before cooking, or cover in foil and bake for about 45 minutes to one hour.
So what other Thanksgiving Day recipes would you like to see on my roundup?