Favorite Fall Stuffing (Gluten-Free)
Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.Â Her third book, "Free for All Cooking," will be available November, 2010.
Once I perfected the art of making delicious gluten-free bread, I decided I was ready to tackle the nuances: bread pudding, stuffing and the like. Since it is that Thanksgiving time again, stuffing is on my mind, so I got to work.
This version turned out beautifully, incorporating all the flavors I recalled from my glutinous stuffing days along with a new twist with fruits and added textures from the fruits and flaxseed! Delicious, healthy and filling – what more could I ask?!
6 cups gluten-free white bread cubes*
2 cups chopped and peeled apples
1 cup chopped carrots
½ cup chopped celery
½ cup chopped onion
½ cup chopped pecans or walnuts
¼ cup flaxseed meal
¼ cup dried cranberries
½ tsp. ground nutmeg
¼ tsp. salt
¼ tsp. pepper
½ cup butter
1 cup ± gluten-free vegetable broth
Preheat oven to 300 F.
Cut bread slices into small cubes and spread in a single layer onto a cookie sheet. Bake for 10 – 15 minutes, or until the cubes are dry.
In a large skillet, melt the butter, then add the carrots, celery and onion until tender. Add the nutmeg, salt and pepper. Set aside.
Add the dried bread cubes, chopped apple, nuts, berries and flaxseed to a large bowl and mix. Add the carrot-onion mixture and stir well. Pour entire mixture into a large baking dish with a lid. Pour vegetable broth over the mixture and stir, adding more broth as necessary to make a moist stuffing.
Cover and bake at 375 F for approximately 30 minutes.
*See my "Wonderous White Bread (Gluten-Free)" recipe also posted on Celiac.com.
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