I have a wheat and dairy intolerance. I can cheat occasionally, which I normally do for holidays, but with some recent health complications, I decided I needed to behave.
So here’s our gf/df Thanksgiving menu:
-Turkey (prepped with herbs and df butter)
– roasted potatoes (chopped red potatoes, olive oil, and Italian seasoning mix)
– gf corn bread (I usually use Bob’s red mill mix with 3/4 cup of sugar but I forgot to pick it up!)
For dessert, since I can’t eat a traditional pumpkin pie, I decided to make gf/df pumpkin cupcakes. But as a mom of a toddler, there wasn’t going to be any making it from scratch. So I improvised. I bought a box cake mix.
Tweaking recipe I found on Pinterest, I added a can of pumpkin, 2/3 cup of water, 2 teaspoons of gf vanilla, 1 teaspoon of cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground cloves, and 2 tablespoons of oil. (This cake mix is often too dry normally.)
I baked them for 24 minutes at 350*.
Once they cooled, I used df vanilla icing.
They are delicious.