Check out my last March's entry for SAVORY ROAST GLUTEN AND GRAVY as the centerpiece of a holiday meal. You cook the double batch of a rectangular slab of seasoned gluten the day ahead, and then lay it over the stuffing, also surrounding it with the stuffing.
I know this doesn't sound very good in the telling, but those of us who can eat and enjoy seitan or gluten enjoy this dish. You can carve it up and use a knife to cut it into smaller pieces on your plate. It is chewy and not made up of anybody's muscle and flesh.
The GARBANZO FLOUR GRAVY
has a yummy piquancy and rich flavor that enhances the mashed potatoes.
You might be able to find garbanzo flour where gluten-free baking
products are sold. Conversely, the gluten powder may be found in a
larger natural foods or co-op store or where baking products are sold.
Make the recipes for the gluten and gravy, and then read on for all the other parts of the meal — the stuffing, creamed onions, mashed potatoes, mashed carrots and turnips, and cranberry relish.
