I suspect that many people eating GF are doing so because it's hip right now. What worries me is that as a result, restaurants may not be as diligent in keeping GF food safe as they could be.
My wife has Celiac. It has made cooking a challenge and dining out pretty stressful.

I'm grateful for the inventive sauce suggestions. I was just hoping to give my wife something that felt like old time Thanksgiving gravy. Probably not happening. The search goes on. Happy Thanksgiving, all.

My wife has Celiac. Sick of glossy, cornstarch-thickened sauces, I've been fiddling with gravy made from gluten free roux. I've gotten okay results, but can't seem to hide the odd aftertaste that GF flour leaves. Has anybody mastered this?
By the way, you CANNOT reheat GF gravy. It becomes a bitter, grainy disaster.

I peel carrots out of habit, but I've been noticing pictures of cooked, unpeeled carrots. Some people say that only organic carrot peels should be eaten, some say any peel is just fine. Any thoughts?

I ended up buying the house-made grey corned beef from Auclair's market in Somerset, MA. I put it in a slow cooker on high for eight hours. It was outstanding...and easy. My only problem was that I put the potatoes in from the start. Carrots, turnip and onion were great, but the spuds were a bit crumbly. Next time, the potatoes join the party after and hour and a half.

Wondering if there is a "premier" brand of corned beef out there. Also, I'm considering using a slow cooker for St. Pat's day dinner. Does anyone have experience with this?

We're heading to Yarmouth for a couple of days (nice Christmas gift!), Wondering if there are any local mid-cape gems we should seek out. Warning: my wife is gluten intolerant.
Thanks!

You probably already know this, but just in case...Wellfleet oysters are among the most wonderful on the east coast.
They are flavorful and surprisingly meaty. I don't live there or anything. I used to work the raw bar at Hemenway's in Providence. Sampled a lot of oysters. Eat some while you're there.