Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hate To Keep Asking, But

kolka

By kolka
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

kolka Explorer
kolka
Posted

This'll be the last time I'll bother y'all about this bread problem. I just need to know for sure.

Under the post "How did your Thanksgiving go" many of you said that you had good stuffing. One even said that they had gluten stuffing, but it didn't bother her/him. So, you can stuff and roast a turkey with gluten bread and then eat the turkey and not suffer any consequences?

The people who responded with raves about their stuffing used mixes. Is that the only way to get a good stuffing - mixes? Isn't there a good homemade bread?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


par18 Apprentice
par18
Posted
This'll be the last time I'll bother y'all about this bread problem. I just need to know for sure.

Under the post "How did your Thanksgiving go" many of you said that you had good stuffing. One even said that they had gluten stuffing, but it didn't bother her/him. So, you can stuff and roast a turkey with gluten bread and then eat the turkey and not suffer any consequences?

The people who responded with raves about their stuffing used mixes. Is that the only way to get a good stuffing - mixes? Isn't there a good homemade bread?

To answer the first question about stuffing with gluten bread I would say no! The second question about non-mix stuffing may depend on whether or not you like something like cornbread. There are stuffings which you can make with sausage and cornbread as an example. My wife used a combination of gluten free sandwich bread and day old cornbread. I'm sure if you search for gluten free stuffing you will find ideas.

Tom

blueeyedmanda Community Regular
blueeyedmanda
Posted

My sister actually made mine and this was the first time she ever cooked gluten free.

She used the EnerG brown rice load, she didn't have time to look around and this was the bread that Wegmans sold and she just picked it up and used it.

She diced and minced fresh celery and then used the Wegmans new culinary stock soup for the chicken broth.

It was very good. It had a dark look to it, but it was soft and it went well. It was not Stove Top stuffing but it was very good. Success!

As for the question about actual gluten containing stuffing...I would never eat that, I don't want to be sick!

jerseyangel Proficient
jerseyangel
Posted

I must have missed the post about gluten bread....

I used The Gluten Free Pantry's French bread. I made a loaf on the Sunday before Thanksgiving, sliced and froze half of it and saved the rest in a zip lock bag in the fridge for the stuffing.

To make the stuffing, I cut the bread into small cubes, spread them on a cookie sheet and baked them at 325 until they were lightly toasted and hard. Then, just use those in whatever stuffing recipe you used to use. I sauteed carrot, celery and onion in Smart Balance and olive oil. Tossed in the bread cubes and threw in a couple teaspoons of poultry seasonning (McCormacks). Then I used Pacific Free Range Chicken Broth to moisten it and bind it all together. You can do this ahead of time and refrigerate. Put it in the oven at 375 about 1/2 hour before you plan to eat!

It was very good--everyone really liked it. :D

Cheri A Contributor
Cheri A
Posted

I made Carleigh's pretty much the same as Patti. I baked her the bread I usually bake and toasted the cubes in the oven. I added sauteed celery, onion and cooked it in homemade chicken stock. She added garlic salt to it.

Tim-n-VA Contributor
Tim-n-VA
Posted

I made gluten-free cornbread (from a mix) and used that along with cooked rice as the main ingredients. Seasonings, onion, celery, etc. could be pretty much anything you want. I looked at several recipes and then just made it up as I went - probably couldn't duplicate it. I used a gluten free pre-made chicken stock (Pacific Foods I think).

tarnalberry Community Regular
tarnalberry
Posted

And my stuffing isn't bread-based at all. :P (I use a combination of rices, don't stuff the turkey, and free up that space in the oven by cooking it on the stove.) Everyone loves the stuffing, too. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


lonewolf Collaborator
lonewolf
Posted

I used Ener-G Light Tapioca and Trader Joe's Brown rice bread. I usually use Ener-G Brown Rice Loaf, but the store was out of it. I cubed it and dried it in the oven. I made homemade cornbread and dried that in cubes too. I mixed in onion, grated carrot, raisins, chopped apples, sage, salt, pepper and chicken broth and stuffed it into the turkey. I served it to all my guests and there was barely any left over. I've made it without cornbread too. Sometimes I'll add dried cranberries.

imsohungry Collaborator
imsohungry
Posted

Hi there!

I made my stuffing with no premade mixes. I will be glad to post the recipe, but it is long. My stuffing is "old fashioned" thanksgiving dressing. It takes awhile to make (in other words, it's not put together in thirty minutes like most other things I make are) ;) However, if you're interested, I'll be glad to post it. Just reply and let me know! :) -Julie

clbevilacqua Explorer
clbevilacqua
Posted
Hi there!

I made my stuffing with no premade mixes. I will be glad to post the recipe, but it is long. My stuffing is "old fashioned" thanksgiving dressing. It takes awhile to make (in other words, it's not put together in thirty minutes like most other things I make are) ;) However, if you're interested, I'll be glad to post it. Just reply and let me know! :) -Julie

I would love to have a good recipe for stuffing, if you are willing to post it. Thanks!

imsohungry Collaborator
imsohungry
Posted

Sure, I'll be glad to post it. B) I'll pull the recipe out of my cookbook and post it tomorrow! Got to get off-line now...time to go downstairs and be a mommy and wife! :wub:

-Julie :)

Guhlia Rising Star
Guhlia
Posted

Mmmmm.... Stuffing.... I just got around to making Thanksgiving dinner the other night. My daughter and I both had colds on Thanksgiving day and I wasn't up to cooking. Here's the recipe I used Open Original Shared Link and here's the bread recipe that I used to make the stuffing Open Original Shared Link. It only takes about two hours to make the stuffing from scratch (including making the bread from scratch). It's so worth it.

hineini Enthusiast
hineini
Posted

Here is my stuffing recipe:

Gluten-Free Stuffing With Dried Fruit

Open Original Shared Link

It's amazing.

I would NOT eat a turkey that had been stuffed with regular bread stuffing. The way we dealt with this is we made the turkey without any stuffing in it, and made both gluten and non-gluten stuffings which we cooked separately in casserole dishes. I actually think it's tastier and has a better texture when not cooked inside the turkey.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,634
    • Most Online (within 30 mins)
      7,748
    Tiana
    Newest Member
    Tiana
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Buckwheat

      By Scott Adams · Posted

      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Buckwheat

      By trents · Posted

      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Inconclusive results

      By deanna1ynne · Posted

      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Buckwheat

      By Inkie · Posted

      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Frequent nausea after gluten-free diet

      By Wheatwacked · Posted

      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.