No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter




Ads by Google:



Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts

SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Favorite Fall Stuffing (Gluten-Free)

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?!

Ingredients:
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

Directions:
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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).





Spread The Word







Related Articles



1 Response:

 
Daryl Glamann
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
08 Dec 2008 6:56:11 PM PDT
Thanks for a wonderful stuffing recipe!




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

We have gone gluten free, our whole house, as of a month ago. It was pretty seamless since I had been gluten-free for 5 months last year. I have found many good recipes, and my picky husband and one of my boys who is also a picky eater, even prefer many gluten-free recipes to the regular ones. My husband did see my point about the size of the gluten protein means nothing. Its a gluten protein period, that's what you are avoiding. It doesn't matter if its hiding in the scratch of your baking sheet and you can't see it. You can't see the wind, but it's still there. I hear you on the anemia. I've been anemic for several years, I just thought it as because I was getting a little older. Has your anemia gone away or do you still have problems with it?

Ennis, it is made out of metal, coated with plastic I think. You have such a hard time, my heart really hurts for you. But you are such a support to those on this board, and a great teacher for those of us who are new.

Thanks everyone! I think its hard for people to fully accept because they cant see the damage it does every time you get glutened. It's invisible. Im glad to know I wasnt being paranoid. I sure was when I was first diagnosed. I laugh at myself now, but its a pretty steep learning curve.

FYI......anxiety is a common symptom with celiac disease and NCGI. It seems to resolve on a gluten-free diet. ?

Yes, I will definitely update you and would love to hear what your experience is. I'm glad I found this forum because you're right--it's nice to not feel so alone. I'm also prone to anxiety--so waiting and worrying is not fun! Cyclinglady, thanks for sharing your experience as well. I do plan to maintain a gluten-free diet for a while at least if the biopsy is negative just to see how I feel.