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 Explorer
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

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue. I have eaten a supposedly high lectin diet (I say supposedly because lectin...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract. They can stimulate IgG antibody production as your blood test shows. Even beans have lectins. You've simply eaten too many lectins and irritated your digestive tract. You may want to allow your digestive tract...
    3. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      49

      My journey is it gluten or fiber?

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg). Both are gluten free and free of other allergens. I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25". It's gluten and allergen free and made in the USA. It's a powder form of Vitamin A. ...
    4. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      8

      results from 13 day gluten challenge - does this mean I can't have celiac?

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding. I will have my first appt with a GI dr on March 4th I will not eat gluten again - at least not on purpose ...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,368
    • Most Online (within 30 mins)
      7,748
    Klairep
    Newest Member
    Klairep
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      If lectins were my problem, I would react to wheat germ (the highest source of wheat lectins) and beans. I don't. I only react to bread and pasta, which are the highest sources of gluten. Therefore, my issue is wheat-specific (Gluten/ATIs), not a general lectin issue.   I have eaten a supposedly high lectin diet (I say supposedly because lectin content in these foods is greatly reduced by proper cooking and I eat very few of those foods raw, and even then, rarely!!) for years. My health has improved greatly on my whole foods plant forward diet. I have asked all my drs and a registered dietician about my diet, asked if eating such a high amnt of fiber might interfere with the digestion of any other nutrients and the answer has always been NO.     while doing the gluten challenge I did not eat ANY wheat germ (since it doesn't have hardly any gluten, and I was too sick from the bread and pasta to want to eat much anyway) I will NOT put that poison in my body again. That was a horrific experience and if this is what most celiac patients have to deal with, I am very sorry for them I don't care if I have celiac or NCGS I won't intentionally cause myself that much pain and suffering it's not worth it.  
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt,  Wheat germ contains high amounts of lectins which are really hard to digest and can be irritating to the digestive tract.  They can stimulate IgG antibody production as your blood test shows.   Even beans have lectins.  You've simply eaten too many lectins and irritated your digestive tract.   You may want to allow your digestive tract to rest for a week, then start on gluten in "normal" food, not in concentrated vital wheat gluten. This explains it well: Lectins, agglutinins, and their roles in autoimmune reactivities https://pubmed.ncbi.nlm.nih.gov/25599185/
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      I take Now B-1 (100 mg) Thiamine Hydrochloride, and Amazing Formulas L-Tryptophan (1000 mg).   Both are gluten free and free of other allergens.  I've taken them for a long time and haven't had a problem with them. I take Vitamin A from BioTech called "A-25".  It's gluten and allergen free and made in the USA.  It's a powder form of Vitamin A.  I was having trouble digesting fats at one point, but found I tolerated the powder form much better and have stuck with it since.   Tryptophan and Vitamin A help heal the intestines as well as improves skin health.  I get Dermatitis Herpetiformis and eczema flairs when my stomach is upset.  So I'm healing the outside as well as the inside.   I take one 1000 mg Tryptophan before bedtime.   With the Thiamine HCl, take 100 mg to start.  If you don't notice anything, three hours later take another. You can keep increasing your dose in this manner until you do notice improvement.  Remember not to take it in the evening so it won't keep you too energized to sleep. When I first started Thiamine HCl, taking 500 mg to 1000 mg to start was recommended.  If you've been thiamine insufficient for a while, you do notice a big difference.  It's like the start of a NASCAR race: Zoom, Zoom, turn it up!   This scared or made some people uncomfortable, but it's just your body beginning to function properly, like putting new spark plugs in your engine.  I took 1000 mg all at once without food.  It kicked in beautifully, but I got a tummy ache, so take with food.  I added in Thiamine TTFD and Benfotiamine weeks later and felt like I was Formula One racing.  So cool.  You may feel worse for a couple days as your body adjusts to having sufficient thiamine.  Feels sort of like you haven't cranked your engine for a while and it backfires and sputters, but it will settle down and start purring soon enough.  Adjust your dose to what feels right for you, increasing your dose as long as you feel improvement.  You can reach a plateau, so stay there for several days, then try bumping it up again.  If no more improvements happen, you can stay at the plateau amount and experiment with increasing your Thiamine TTFD.  It's like being your own lab rat.  LoL Yes, take one Benfotiamine at breakfast and one at lunch.  Take the B Complex at breakfast. Take the TTFD at breakfast and lunch as well.  I like to take the vitamins at the beginning of meals and the NeuroMag at the end of meals.   You may want to add in some zinc.  I take Thorne Zinc 30 mg at breakfast at the beginning of the meal.   Are you getting sufficient Omega Threes?  Our brains are made up mostly of fat.  Flaxseed oil supplements, sunflower seed oil supplements (or eat the seeds themselves) can improve that.  Cooking with extra virgin olive oil, avocado oil, or coconut oil is also helpful.   @Wheatwacked likes phosphotidyl choline supplements for his Omega Threes.  He's also had dramatic health improvement by supplementing thiamine.  You're doing great!  Thank you for sharing your journey with us.  This path will smooth out.  Keep going!  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      good luck! vital wheat gluten made me violently ill. I will touch the stuff ever again.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      I wouldn't consider this lucky. I can NOT tolerate the symptoms. And I googled it and I was not even getting 10 grams of gluten per day and I was extremely ill. They'd have to put me in the hospital. I'm not kidding.   I will have my first appt with a GI dr on March 4th   I will not eat gluten again - at least not on purpose   they are going to have to come up with a test that doesn't require it. 
×
×
  • 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.