My family is great – my aunt who hosted Thanksgiving went out of her way to make sure I had plenty of dairy and gluten free options available. After potatoes were done cooking, they were separated into two containers: mine had rice milk, olive oil and chives while the others were traditional milk and butter. The gravy was made with my gluten free flour mixture. Vegetables were grilled on aluminum foil. There were even two turkeys – one with stuffing and one without. I even asked people to wash their hands before they were handling food. We did everything right.
But I still got sick.
I started having a reaction while I was almost done eating my dinner. By the time we were ready for dessert, there was no mistaking it: I was glutenized. The girl who was happily chopping potatoes only a few hours early and was so full of life disappeared within minutes. My reaction was small, but I visibly looked pale and disoriented and felt horrible. I am fairly certain that something I ate was cross-contaminated by the tiniest speck of gluten. It is a risk that I am going to be taking when foods are prepared outside the comforts of my gluten free kitchen and many hands were involved in the food creation. It is embarrassing to be sick in front of the people who spent so much effort into making sure I would be safe. I am thankful to have a family who loves me so much that will go out of their way to make sure there is always food for me at the table.
Oh, and for my pie, I totally cheated. Libby’s pumpkin pie mix is clearly labeled gluten free. I successfully substituted evaporated milk for coconut milk. I used the Gluten Free Pantry’s pie crust mix (but rolled the crust out a little too thick…) with a vegetable oil spread instead of butter. Success!