SHEBOYGAN, WI (WTAQ) - Thanksgiving is rough on everybody's waist line -- but for those with celiac disease, it can be an especially difficult holiday.
That's because of all the gluten in the traditional Thanksgiving meal. Gluten is a protein found in rye, barley, and wheat.
There's plenty of it in the traditional stuffing, rolls, and pies. Even turkey can have it, because there are some meat which process the birds by using gluten.
LaVonne Young was diagnosed with celiac disease six years ago. She tells the Sheboygan Press that those new to the disorder often fear they'll have to go without on Turkey Day -- but that's not true anymore.
Heidi Dellemann, who manages the natural foods section at Festival Foods in Sheboygan, has celiac herself. She used to have to adjust by making things from scratch, but she says it's no longer necessary.
Delleman says there's been a large growth in gluten free foods in the last five years -- and there is a lot more prepared foods which are available.
Among the tips for a gluten free Thanksgiving -- brine the turkey to give it a moist flavor -- cook the dressing separately -- and make gravy thicker with corn starch instead of wheat flour.