The big dessert decisions have been made, kinda. My dear husband said he didn't want to buy a pie, and that he'd make one. Which is OK, except that I don't want flour flying around the kitchen while my little celiac is around or while I am preparing other Thanksgiving goodies. SO, I made several pie crusts today while my son was at school and stuck them in the freezer. (I rarely bake with regular flour anymore.) Then I spent a good chunk of time decontaminating the kitchen! I'll let my husband do the rest of the work later. He's still pondering what kind of filling he wants.
I, on the other hand, have decided that since I don't like pie crust, and I was totally grossed out by the amount of butter and shortening I put in the pie dough today, that I'm going to try making a pumpkin custard or a crustless pumpkin pie (it'll be gluten-free, so I'll see if I can convert my boys to pumpkin).
My sweet little diabetic celiac said he wants a banana pie with a Mi-Del gingersnap crust, so my plan is to make him a sugar-free banana pudding pie. (Although, I think I'm going to look around for some GF graham crackers or something instead of the gingersnaps.)
While I was doing my grocery shopping in Wal-Mart, I checked out their turkey selection. Most turkey should be gluten-free (but you never know!) and you can always call the company to check, but I like to support companies who do label so I checked for gluten-free labels. Anyway, they had Jennie-O and Butterball frozen turkeys, neither of which were labeled, and a Honeysuckle White, which didn't say gluten-free, but did say "No added MSG or Gluten," so I'll keep it in mind.