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Originally by Betty Crocker and made gluten-free by Barbara Emch. Heat oil (3) to 375 degrees in a deep pan. Mix with wire whisk: 1 2/3 cup Bette Hagmans gluten-free mix (Use sweet rice flour) 1/6 cup soy flour 2 teaspoons xanthan gum 2 teaspoons baking powder ¼ teaspoon salt ¼ teaspoon cinnamon ¼ teaspoons nutmeg ½ cup sugar Add dry ingredients to the following in a large bowl and beat with dough hooks: 3 eggs ½ cup milk (use slightly less) Mix ingredients well then form into a ball and turn onto tapioca floured surface. Sprinkle more tapioca starch onto dough. Roll until ½ thick. Cut with donut cutter. With wide spatula slide donuts into hot oil. Fry 2-3 min on each side and remove with slotted spoon onto a large cookie sheet lined with paper towels. After frying donuts, fry donut holes and leftover dough. After they are cooled sprinkle with confectioners sugar or cinnamon sugar. Can be frozen and heated in microwave.
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. 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.