Spokane Spokesman-Review

Group creates meal for people afflicted with gluten intolerance

By: Lorie Hutson Food editor

For anyone who must avoid wheat products, skipping Thanksgiving altogether might seem easier than steering clear of the dressing, gravy, apple pie, pumpkin pie and even turkey.

That's why the North Idaho Living Gluten Free group got together to make a Thanksgiving dinner someone with celiac disease could love. "We find that a lot of people are diagnosed" with gluten intolerance around Thanksgiving, says organizer Jeannie Dixon.

Dixon said the holiday is tricky enough, and there can even be hidden gluten in turkey. They tracked down three kinds that are safe for them to eat, including Honeysuckle White turkey, Norbest birds and Shelton's Fresh turkey, which is sold at health food stores in the area.

According to statistics recently reported on the Today Show, gluten intolerance is more prevalent than ever - affecting 1 in 133 people.

One of the tricks is getting the gluten-free breads and flours to taste like the real thing. Dixon said after many trials and errors they finally perfected Gluten Free Turkey Gravy. The key, she says, is browning the flour first.

The group meets once a month and has been supported by George Gagnon, the owner of Rocky Mountain Specialty Foods in Hayden. The store carries all of the foods the group recommends and is home to a lending library for the newly diagnosed.

For more information about the North Idaho Support Group go to www.celiacdisease.meetup.com/78/.

All of the recipes from the Gluten-Free Thanksgiving meal are posted there.

You can also call Dixon at (208) 687-8225 for more information.

There is also a Spokane support group for those with celiac disease. For information, call Melba Tschirley at 922-4366.

Gluten-Free Turkey Gravy

1 cup sweet rice flour or any gluten-free blend (brown rice flour has a nutty rich flavor)

1 (8-ounce) stick gluten-free butter

1 or 2 boxes of Pacific Natural Foods gluten-free chicken broth

Drippings from your turkey (optional)

Salt and pepper to taste

Brown sweet rice flour in a dry skillet, stir to keep from burning. Remove from pan and set aside. Melt butter in pan and add the browned flour a little at a time to make a roux keep stirring. Now you are ready to add liquids to your roux. Keep stirring until smooth. You will not have any lumps when you brown your flour first.

Yield: Varies

Nutrition per serving: Unable to calculate.