A Thanksgiving "gluten-free-for-all"

Our Thanksgiving dinner went off without a hitch with plenty of gluten-free dishes for everyone to enjoy. Not only did my in-laws prepare a separate turkey with gluten-free stuffing, we also had mashed potatoes, pumpkin pie, a few appetizers, and the bread pudding and cheesecake I prepared.

In an effort to be a good Celiac Mommy, I left the few gluten-containing items off of my plate so I could share with Buttercup.

I did mention in a previous post that I would update on how the desserts turned out and the bread pudding was a success. It's sweet enough to put someone in a sugar coma, but a few bites are heaven! The Japanese Cheesecake, though, was a bit dry and not at all moist and creamy like one would expect cheesecake to taste. It wasn't bad, per say, just not as good as I had hoped.

My plan is to tweak the recipe and see if maybe a bit of extra cream cheese and/or buttermilk will help, but Celiac Dad and I were thinking that maybe this recipe is just meant to come out like this. If so, and my tweaking attempts fail, I probably won't use this one again and instead just doctor a traditional cheesecake recipe with a gluten-free crust.

We still have one more Thanksgiving dinner to celebrate on Thursday, and for that I'll be making gluten-free stuffing for the whole family to enjoy. Aside from the turkey, it will likely be the only "safe" food for Buttercup, so I'll definitely be on the lookout for any relatives who have "forgotten" about my daughter's diet.