Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Question About Ener-G Bread For Thanksgiving Stuffing
0

15 posts in this topic

I've seen the Ener-G suggestions for turkey stuffing. Is there another Ener-G bread other than the tapioca loaf? I bought one last year cause it'd been so highly recommended and cut it up in cubes to let it dry. The next day I threw the whole thing out cause it smelled SO badly... not that it was bad... the normal smell of the tapioca loaf was just awful.

Does that smell get into the stuffing? Or is there another Ener-G "flavor" to use?

I think I'll pick up a loaf of Udi's or Rudi's (gluten-free) and try those this year, but wondered if others were put off by the smell of the tapioca bread.

0

Share this post


Link to post
Share on other sites


Ads by Google:

There are other varieties of Ener-g breads, I tried the white early on and thought it was awful. Don't remember a distinctive smell but the taste and texture were enough to make me never buy it again.

In past years, I used GFP French Bread that I made and then cut into cubes for dressing. Delicious.

This year I am trying Whole Foods gluten-free Bakehouse Sandwich bread. I have half a loaf that I plan to cube and toast up in the oven.

I know the Energ-y breads hold their shape, but I can't get past the taste.

0

Share this post


Link to post
Share on other sites

That's why I threw away the loaf of EnerG tapioca bread that I bought way back when I first started. It REEKED! I wouldn't have even considered using it as stuffing because even if I could mask the smell with spices, I know it would still be that nasty smelling/tasting substance, and I wouldn't have been able to enjoy it.

0

Share this post


Link to post
Share on other sites

If it doesn't smell good, how could it possibly taste good. I use an old corn bread recipe converted to gluten free for stuffing. No one can tell the difference. If you don't want to go to all that trouble, try the Udi's gluten free breads.

0

Share this post


Link to post
Share on other sites

There is NO WAY I would use any EnerG bread. When I first tasted it I cried. The second time I tasted it I was disgusted. No more tests necessary. :rolleyes: There are far, far better commercial breads available with both vastly better taste, smell and texture. My personal favourite is the Kinnickinnik soft white bread (good taste, texture, smell and the slices are the same size as regular gluten bread). Second favourite is Glutino Genius. Both these breads are less expensive than most, too, at $4.99 here (Alberta, Canada). If you cannot get those, many like Udi's (it is decent, too - much better than EnerG). Though I have not tried Rudi's many like that as well.

So, you have other options. Just please STEP AWAY FROM THE ENERG BREADS! Don't even touch them. :lol: With others so much better there is absolutely no reason to use it.

0

Share this post


Link to post
Share on other sites




If it smells like dog vomit, and you wouldn't eat it... I can't imagine why anyone would want to cook with it.

I have had both Udi's and Rudi's, a few varieties of both and have never had one I didn't enjoy. I will say that the one I like best is Udi's chia bread.

0

Share this post


Link to post
Share on other sites

We love stuffing made with whole foods bread. I use the sandwich white, some sundried tomato & a few slices of any rye..The variety adds an extra hint of flavor...I saute onions/ celery in butter, add a couple of beaten eggs , spices & chicken brothor turkey to it & bake... yummy

0

Share this post


Link to post
Share on other sites

The best option (aside from homemade) is to find some unsliced bread so you can thickly tear chunks. Torn bread obviously has far more nooks and crannies that become crusty from the drippings, stock, etc. OR tear up bagels. Bagels have a non-crumbly texture that tears well. I find sliced bread does not make nearly as good dressing/stuffing.

0

Share this post


Link to post
Share on other sites

I just made our first gluten free thanksgiving. I baked one loaf of the gluten free pantry's white bread and a loaf of bob's red mill "wonderful" bread. I also made a gluten free cornbread using bob's red mill gluten free cornmeal. All of these I dried, crumbled, and toasted in the oven. After adding lots of sauted onion and celery with olive oil, turkey stock, a few eggs and baking it, nobody could tell any difference!

I also made an awesome pumpkin pie crust using king arthurs gluten free flour and the recipe from their website. I actually liked it better than any pie crust I have had previously!

0

Share this post


Link to post
Share on other sites

I just made our first gluten free thanksgiving. I baked one loaf of the gluten free pantry's white bread and a loaf of bob's red mill "wonderful" bread. I also made a gluten free cornbread using bob's red mill gluten free cornmeal. All of these I dried, crumbled, and toasted in the oven. After adding lots of sauted onion and celery with olive oil, turkey stock, a few eggs and baking it, nobody could tell any difference!

I also made an awesome pumpkin pie crust using king arthurs gluten free flour and the recipe from their website. I actually liked it better than any pie crust I have had previously!

I just made our first gluten free thanksgiving. I baked one loaf of the gluten free pantry's white bread and a loaf of bob's red mill "wonderful" bread. I also made a gluten free cornbread using bob's red mill gluten free cornmeal. All of these I dried, crumbled, and toasted in the oven. After adding lots of sauted onion and celery with olive oil, turkey stock, a few eggs and baking it, nobody could tell any difference!

I also made an awesome pumpkin pie crust using king arthurs gluten free flour and the recipe from their website. I actually liked it better than any pie crust I have had previously!

...and that is how you spell success. That is awesome!

0

Share this post


Link to post
Share on other sites

There are several varieties of Ener-G breads. Unfortunately, most stores carry the worst tasting/smelling varieties (e.g. white rice loaf, tapioca loaf, rice starch lof, brown rice loaf). The BEST tasting Ener-G breads are corn loaf (tasteslike sour dough but gets dry quickly, which makes it good for stuffing) and Seattle Brown loaf (most similar to what I remember whole wheat bread tasted like). Unfortunately, most stores do not carry those 2 best 2 varieties. I've used corn loaf in turkey stuffing and in meat loafs with great results. I eat Seattle brown bread or hamburger buns almost every day. I don't know why those best 2 varieties aren't in all stores. I don't understand why most stores carry the worst varieties. Somebody must buy those. Maybe that's how they decide gluten free breads taste terrible ... before they find Udi's, Rudi's and others ... and decide Ener-G breads are awful.

0

Share this post


Link to post
Share on other sites

...and that is how you spell success. That is awesome!

Thank you!

The sad part is, I finally got the doc to order the whole celiac panel including genetic testing, so since we have been gluten free for two weeks hubby and I decided he should eat some gluten this week before his blood test so he ate thanksgiving at his parents house and is ridiculously sick today. :( I hope that's enough to make the tests accurate because he doesn't want to eat anymore gluten and feel this way anymore!

0

Share this post


Link to post
Share on other sites

Thank you!

The sad part is, I finally got the doc to order the whole celiac panel including genetic testing, so since we have been gluten free for two weeks hubby and I decided he should eat some gluten this week before his blood test so he ate thanksgiving at his parents house and is ridiculously sick today. :( I hope that's enough to make the tests accurate because he doesn't want to eat anymore gluten and feel this way anymore!

It may not be enough, Nicole, but the nice part is that even if the tests don't come back positive,

he can still eat gluten free and feel better. You don't need anyone's permission!

1

Share this post


Link to post
Share on other sites

It may not be enough, Nicole, but the nice part is that even if the tests don't come back positive,

he can still eat gluten free and feel better. You don't need anyone's permission!

yes but it will be easier to convince my stubborn, hard headed husband to stick to a gluten free diet for life if he has proof that it's causing his problem. He is not 100% convinced it was the gluten that made him sick. He says "it could've been anything, I ate a lot of stuff". Men....

0

Share this post


Link to post
Share on other sites

One should not start to read this thread with a mouthful of coffee...... :lol:

unless there is a protective cellophane barrier on the keyboard.

The ultimate "to hell with it" option is to just skip the bread and use pecans and sauteed zuchini and mushrooms, maybe some butternut or pumpkin chunks or eggplant. I had some chebe biscuits I was going to use, but we ate them first. I think the chebe pizza dough already has some herbs in it that might work if some sage and rosemary was added. Or you could just make a pizza with leftover turkey, and skip the tearing it into little pieces for stuffing. :P

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,358
    • Total Posts
      920,531
  • Topics

  • Posts

    • Here's another thing.  Feeling deprived?  Order two of the same item.  I was hungry by the time dinner arrived! 
    • The doctors just made me feel like I was crazy because they did not have a clue of what was wrong with me. I did a stool test (positive) and I did a genes test (positive for two gluten sensitive genes, one in each chromosome).  Blood test are not so foolproof, if you read the comments/experiences in such topic you will see the problems. Biopsy can give a false negative if taken from an undamaged area. If you have medical problems that go away once on a gluten free diet then gluten is the problem. The medical establishment profit from managing your medical problems and big pharma makes money by pushing pills so we need to be careful because they won't benefit if a gluten-free diet solve your problems. Since I started a Gluten free diet I have been free of the following: (all related to Celiac)  Irregularity, Intestinal noise, Irregular stool, Tooth enamel defects, Rash in upper arms, Abdominal swelling, depression, fatigue, irritability, lactose intolerance, 
      loss of memory, dandruff, uncontrollable bladder, suicidal thoughts, unable to sleep, Canker sores/ Mouth ulcers, high blood pressure, and probably others that I did not realize. I was at the end of my rope, thanks to Google and the people that are able to talk about this I was able to get my life back. I am passionate about this because I know how bad its can get. 
    • Well, I have never cruised on Carnival, but I am sure they can accommodate you.  I assume that you have already alerted them that you require gluten free meals.  If not, please contact Carnival immediately. Here are my own tips.  Some folks eat off the buffet line, but not me or hubby except for coffee/drinks and baked potatoes (jacketed) and fruit that we wash in the restroom (people touch everything!)  Okay, I am OCD, but my last glutening which occurred the previous summer made me sick for three months (GI tested my antibodies to prove it).   When we board, I go to the buffet restaurant ASAP and ask to speak to the Head Waiter (they are usually there greeting customers and often trying to up sell to specialty restaurants.   Let them know you have celiac disease and must be gluten free.  They may try to tell you that each dish is clearly marked gluten free, but really?  Who's to say that some other passenger is not going to switch spoons (or I have seen passengers wandering around with serving spoons...I kid you not!  The staff usually will  go downstairs and fetch a gluten free meal for me from the main dining room's kitchen as there is usually a dedicated area for allergies.  We have to wait up to 20 minutes or so but it is worth it.  Starving?  Get a baked potato wrapped in foil until your gluten-free meal arrives.  Now, do not do this every single time.  Those folks have to go down several levels to fetch food and you don't want to be a pain.  But if the main dining area is closed, they need to make an effort to keep you safe.  On our last cruise, we were advised not to eat anywhere but the main dining room and that included room service (they are not trained to handled allergies).  My headwaiters have sent goodies (prepackaged gluten free rolls and cookies for us to keep in our room.  We can always grab whole fruit (I wash it first) to snack on.  I bring gluten-free non-perishable items with me to eat while at port in case we can't find anything (which can be often).  Again, when we get back to our ship, we contact our headwaiter and he/she can prepare some snacks until we have dinner.   Be grateful and not picky.   We eat all meals in the dining room (or at least as much as possible).  Our headwaiter had a few other celiacs on our cruise this summer, so they prepared some gluten-free waffles, etc. for our breakfast!  What a treat!  At breakfast, we'd have different waiters, so our headwaiter would always instruct our waiters each and every time!  They even let me tour the kitchen and showed me the allergy section.   The only time I did not feel safe was at the buffet.  We once ordered gluten-free pizza and I realized (I watched) that that restaurant didn't really have the gluten-free thing down), do I called him on it.  Got the manager etc.  So, be careful.  Other cruises made us frozen Udi"s which was just fine with us.  They covered it up in foil so that we would not get any cross contamination from their pizza oven. So, have fun!   Tipping?  We prepaid our gratuities, but we gave our headwaiter an extra $200.00 for his time.  For us, it was well worth the service and safety of our food.  It does not hurt to slip some of the tip ahead of time (like after your first meal!)   Oh, I checked your ship.  You must eat in the diningroom if you have special dietary needs.
    • French Celiac / Coeliac Gluten Free Restaurant Card <strong>What is ... What to know about celiac disease, gluten sensitivity, and gluten-free diets. View the full article
    • <strong>Celiac Disease & Gluten-free Diet Information at Celiac.com. Gluten Free Diabetes ::The 3 Step Trick that Reverses Diabetes Permanently in ... View the full article
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      61,432
    • Most Online
      1,763

    Newest Member
    rbeckler60
    Joined