Stuffing Recipe For Multiple Allergies?

[Guest Kathy Ann]

Anyone have a tasty recipe for stuffing with these restrictions?

Thanks!

P.S. Is gravy better made with rice flour or potato starch, in your opinion??

[Michi8]

Anyone have a tasty recipe for stuffing with these restrictions?

Thanks!

P.S. Is gravy better made with rice flour or potato starch, in your opinion??

Maybe try a rice stuffing. There are hundreds of recipes out there, with all sorts of ingredient combinations...just Google for "rice stuffing recipe."

Michelle

[lonewolf]

I prefer rice flour gravy.

I'm drying my bread for stuffing right now. I'm using half a loaf of Ener-G Light Tapioca bread and half a loaf of Trader Joe's Brown Rice bread. You could use any gluten-free bread. I cut it up into small cubes and then put it in the oven on 300 for 15 minutes and then I'll just keep watching it to see how much more it needs to dry out. (I'm waiting for the timer right now.)

When the bread cubes are dried, this is what I'll do:

Mix in:

about 1/4 C Olive oil

about 1 C Chicken broth (you might need more, but you don't want the cubes mushy)

1 small chopped onion

1/4 C Raisins

1 Chopped apple - red or green or half of each

Salt, pepper and sage or poultry seasoning

Stuff it into the turkey and it will taste great! You can also add things like shredded carrots or other vegetables or cooked sausage.

[Guest Kathy Ann]

Thanks so much! That's what I will do.

Any opinions on the gravy issue? I make great gravy and that's usually my job at Thanksgiving. I just need to know what the best flour substitution would be to serve a bunch of gluten eaters I'm trying to impress.

My husband LOVES rice. I may try both of them!

[Nancym]

I just heard someone say their Mom used stuffing to thicken the gravy. Use a stick blender on it.

Shirley Corriher, well respected cooking expert: Open Original Shared Link

[jerseyangel]

I've decided I'm going to try 1/2 bread cubes and 1/2 rice in my stuffing this year. For the bread, I've already baked a loaf of GFP Freach bread, and will use about 1/2 of it for the stuffing.

For gravy, I prefer potato starch.

[tarnalberry]

Rice based stuffing (short grain rices will give you a more similar texture to bread-based stuffing, especially if you cook it in a manner similar to risotto, with stirring; in fact, I include risotto in my rice-based stuffing).

And sweet rice flour for thickening the gravy.