Newspaper Article Archive of
The Kalona News
Kalona, Iowa

Newspaper Article Archive of
The Kalona News

October 29, 2018 5 surprisingly gluten-free Thanksgiving recipes to please a crowd
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(BPT) - Sponsored by Argo® Corn Starch

This Thanksgiving, you don’t have to choose between serving traditional dishes and pleasing your gluten-free guests. Argo Corn Starch is the secret ingredient to wow your friends and family with gluten-free versions of their favorite holiday recipes that everyone can enjoy — from side dishes to desserts (and no one will even know the difference!).

Argo brings endless possibilities to the table and provides a worry-free solution to thicken, adjust texture and elevate your cooking. Grab your Argo Corn Starch and get ready to surprise your friends and family with these five delicious gluten-free recipes.

<a href="" target="_blank" rel="nofollow noopener">Gluten-Free Gravy</a>

Goodness gravy, it’s gluten-free! Nothing brings together the delicious flavors of Thanksgiving dinner like the perfect gravy.

2 tablespoons turkey drippings

2 cups gluten-free turkey OR chicken broth OR water

1/4 cup cold water OR milk

2 tablespoons Argo® Corn Starch

Skim off all but 2 tablespoons fat from drippings in roasting pan. Stir in broth or water. Cook over medium heat, stirring to loosen brown bits. Remove from heat.Stir corn starch and 1/4 cup cold water in a small bowl until smooth; stir into roasting pan. Bring to a boil while stirring constantly over medium heat and boil 1 minute.Microwave Directions: Combine all ingredients in a 2-quart, microwave-safe bowl. With a whisk, stir until corn starch is completely dissolved. Microwave on HIGH (100%) power for 7 to 9 minutes or until mixture boils, stirring every minute. Boil for 1 minute. Season with salt and pepper.

<a href="" target="_blank" rel="nofollow noopener">Butternut Squash Mac &amp; Cheese</a>

Put a delicious fall twist on an irresistibly creamy side dish.

3 cups (12 ounces) elbow macaroni OR small shells (gluten free)

1-1/2 teaspoons Mazola® Corn Oil

1/3 cup grated onion

3 cups skim milk, divided

12 ounces peeled, cubed (1/2- to 3/4-inch) butternut squash (approximately 2-1/2 cups)

3 tablespoons Argo® Corn Starch

1-1/2 teaspoons garlic powder

1-1/2 teaspoons ground mustard

1 teaspoon salt

1/4 teaspoon black medium grind pepper

Dash (or more) cayenne pepper

1/2 cup shredded Swiss cheese

1/2 cup shredded sharp OR extra sharp cheddar cheese

1/4 cup shredded Parmesan cheese

1/2 cup panko bread crumbs OR crushed rice square cereal

Preheat oven to 375°F.Prepare pasta according to package directions; drain. While pasta cooks, prepare the sauce. (Note: reserve 1/2 to 1 cup pasta water for the sauce.)Heat oil over medium heat in a large saucepan (at least 3-quart). Add onion and cook about 3 to 5 minutes until softened. Add 2-1/2 cups milk and squash. Cover and simmer 15 minutes or until squash is tender and cooked through. Remove from burner and puree using an immersion blender OR potato masher. Return to medium heat. Whisk remaining 1/2 cup milk and corn starch in a small bowl until thoroughly combined; add to pan slowly. Bring mixture to a boil; boil for 1 minute.Reduce heat to low. Add garlic powder, ground mustard, salt, pepper, cayenne pepper and cheeses. Stir until cheese melts; add cooked pasta. Stir in reserved pasta water if sauce is too thick.Place in a 3-quart casserole OR 13 x 9-inch baking dish OR 8 individual casseroles that have been sprayed with cooking spray. Top with crumbs.Bake for 20 to 25 minutes, until edges are bubbly.Recipe tips: Using a thawed, frozen 12-ounce box of cooked squash can be a time saver. Stir squash into hot milk mixture, thicken and then add cheeses. This can easily be a gluten-free recipe by using gluten-free pasta and crushed gluten-free rice square cereal.

<a href="" target="_blank" rel="nofollow noopener">Gluten-Free Apple Custard Pie</a>

The perfect sweet and memorable finish to your family feast that everyone can enjoy. Gluten-free never tasted so good!

1 cup brown sugar

1/3 cup Argo® Corn Starch

3 eggs

1/2 cup butter OR margarine, melted

1/4 cup milk

1 teaspoon pure vanilla extract

3 large cooking apples, peeled and thinly sliced

1 (9-inch) deep dish unbaked gluten-free pie crust

For Topping:

1 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg, ground

Preheat oven to 375°F.Combine sugar and corn starch in medium bowl. Whisk in eggs. Stir in butter, milk and vanilla. Fold in half of apples. Pour into pie crust.Place remaining apples in overlapping circle on top of pie. Sprinkle brown sugar cinnamon mixture on top of apples. Bake for 50 minutes or until center of pie is set. Cool on wire rack. Refrigerate.For Topping: In a small bowl mix together brown sugar, cinnamon and nutmeg.

<a href="" target="_blank" rel="nofollow noopener">Gluten-Free Sugar Cookies</a>

No need to skip the dessert table this holiday season.

2-1/2 cups Gluten-Free Flour Mix

1 teaspoon Argo® Baking Powder

1/4 teaspoon salt

1-1/4 cups sugar

10 tablespoons butter OR margarine, softened

1 egg

1 tablespoon Karo® Light Corn Syrup

1 teaspoon pure vanilla extract

Icing or decorations as desired

Gluten-Free Flour Mix:

6 cups Argo® Corn Starch

3 cups brown rice flour

1 cup potato starch

2 tablespoons xanthan gum

Combine flour mix, baking powder and salt in a bowl and set aside.Beat sugar and butter in a large bowl with electric mixer for 2 to 3 minutes until creamy. Add egg, corn syrup and vanilla and continue mixing until well blended. Add dry ingredients and mix on low speed for 1 to 2 minutes or until a smooth dough forms.Transfer dough onto plastic film, flatten into a disc, wrap tightly and refrigerate for 30 minutes or until very firm.Preheat oven to 375°F.Roll dough into 1-inch balls and arrange 3 inches apart on an ungreased baking sheet. Flatten slightly to 1/2-inch thickness using a glass that has been dipped in sugar.OR divide dough into 3 portions; refrigerate 2 of the portions. Lightly dust counter with Gluten-Free Flour Mix. Roll one portion of dough into a circular shape that is about 1/4-inch thick. Use favorite cookie cutters to cut out shapes. Place cookies on baking sheets that have been sprayed with cooking spray. Repeat with remaining dough.Bake for 8 to 10 minutes or until firm in center and light brown in color. Remove from oven and cool on baking sheet for 2 to 3 minutes. Remove to cooling rack to finish cooling.Decorating Ideas: Sprinkle cookies with colored sugar or sprinkles before baking. Or brush with corn syrup and sprinkle with sugar to form patterns. Or frost or drizzle after baking and decorate as desired with colored sugar or sprinkles.

<a href="" target="_blank" rel="nofollow noopener">Gluten-Free Pancakes</a>

Endless possibilities of festive pancakes with only one batter!

1-1/2 cups Argo® Corn Starch

2 tablespoons sugar

1 tablespoon Argo® Baking Powder

1/4 teaspoon salt

2 eggs

1/3 cup butter OR margarine, melted

1 cup buttermilk

1/2 teaspoon pure vanilla extract

Stir all ingredients together and let sit for 10-15 minutes.Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.Serve hot OR cool, and freeze in resealable bag for toasting later.For lemon-blueberry pancakes: Stir in 1 teaspoon freshly grated lemon peel plus 1 cup fresh blueberries to basic recipe.For pumpkin pie pancakes: Stir in 1/4 cup canned pumpkin plus 1/2 teaspoon pumpkin pie spice to basic recipe.For banana flavored pancakes: Stir in 1/4 cup mashed banana to basic recipe.For cornmeal pancakes: Omit vanilla extract and stir in 3 tablespoons cornmeal plus 2 teaspoons paprika.

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