Yesterday we had our first gluten-free Thanksgiving, occasioned by the fact that one of our family members has developed a gluten allergy.

And so, after years of celebrating with bread-based stuffing, hearty rolls, and flaky pie crust, we weren’t expecting miracles, but wow, we were pleasantly surprised.

Of course, certain elements were naturally gluten-free, namely the turkey, the potatoes, the veggies and cranberries, and the yams, so we knew we wouldn’t starve. But Thanksgiving is a day when our family reliably gathers, so getting the rest of it right made our taste buds giddy.

I truly give thanks for gluten-free products including Jimmy Dean sausage and Whole Earth bread (cubed and toasted under the broiler) for the stuffing, and Whole Earth pie shells for our concoction of pie filling. We used the Libby pumpkin recipe right off the can, but substituted some sweetened condensed milk, and amazingly, it was just right.

And the company was perfect too, although we were missing one important person who can't come home until Christmas. Still, all in all, we feel so lucky.

Thanks for stopping by,

Kate