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Question About Ener-G Bread For Thanksgiving Stuffing


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14 replies to this topic

#1 luvs2eat

 
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Posted 19 November 2012 - 07:52 AM

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.
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#2 jerseyangel

 
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Posted 19 November 2012 - 08:03 AM

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.
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#3 bartfull

 
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Posted 19 November 2012 - 08:39 AM

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.
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gluten-free since June, 2011

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#4 BridgetteIMcleod

 
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Posted 19 November 2012 - 08:54 AM

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.
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#5 love2travel

 
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Posted 19 November 2012 - 10:38 AM

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.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#6 Adalaide

 
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Posted 19 November 2012 - 12:34 PM

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.
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#7 mamaw

 
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Posted 19 November 2012 - 05:17 PM

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
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#8 love2travel

 
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Posted 20 November 2012 - 08:24 AM

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.
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#9 nicoleashley

 
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Posted 20 November 2012 - 03:39 PM

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!
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#10 love2travel

 
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Posted 20 November 2012 - 04:34 PM

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!
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#11 burdee

 
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Posted 20 November 2012 - 04:49 PM

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.
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#12 nicoleashley

 
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Posted 23 November 2012 - 05:50 PM

...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!
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#13 JNBunnie1

 
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Posted 23 November 2012 - 06:39 PM

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!
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If you're going through hell, keep going. ~Winston Churchill

#14 nicoleashley

 
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Posted 24 November 2012 - 06:09 PM

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....
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#15 Takala

 
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Posted 25 November 2012 - 07:46 AM

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
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