If there's one item on Thanksgiving that I absolutely can not go without...it's STUFFING! (Well, and pumpkin pie but that's a different post now isn't it.) When you stop to think about it, stuffing is such a funny dish- dried out bread that is made wet again and mixed with seasonings. But it sure does make a great side dish to Turkey! Stuffing (or Dressing as it is sometimes called) has different variations all over the world! This next recipe is closer to a Stove Top Brand version but a lot healthier. (PS Kraft sells over 60 million boxes of Stove Top every Thanksgiving! It's about time they come out with a gluten free version don't you think!?!) So, I've been playing around with this recipe for the past month (which means my family has been stuffed with stuffing lately). I think you're going to LOVE this one! It's really simple and can be split up into 2 days if you want to do some prepping BEFORE Thanksgiving. Then on the day of, it only takes 20-25 minutes of baking. Gluten Free Stuffing(Gluten Free, Can be Dairy Free) Created by jalene Makes 8-10 side servings Stuffing Ingredients:
Dried Breadcrumb Ingredients:
Dried Breadcrumb Directions: (Can be done a day or two BEFORE Thanksgiving which is recommended so you don't occupy your oven when you need it for the turkey!)
Stuffing Directions:
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The other day I had some of my yummy dinner rolls that were starting to dry out. (They were at least 3 days old.) Instead of tossing them out I decided to experiment making some croutons. They turned out great! They're crunchy, browned well, and tasted VERY identical to regular croutons. Plus, it's a great way to use up old rolls! I used my soft Gluten Free dinner rolls but you could also try it with your own Gluten Free bread. Gluten Free Croutons(Gluten Free, Can be Dairy Free) Created by jalene Make about 2 cups Ingredients:
Directions:
Tips from jalene...
So I don't know if you have seen my page that talks about food ingredients yet... Basically, the less ingredients a food has-the better for you. As a gluten-free eater you're probably a little used to looking at labels by now. I want you to take a look at this food label manufactured by Wal-Mart under the Great Value name: Is that crazy or what? I counted over 60 ingredients!!! Wow, even if you are a gluten-eater I would NOT eat this! Did you see how many times a sugar substance showed up? "High Fructose Corn Syrup, Corn Syrup... Brown Sugar, Honey, Molasses, Sugar..." I didn't know bread crumbs needed so much sweetener! Did you know that ingredients are listed in order of the quantity? So the top ingredient is the biggest amount found in that food. Did you also know companies purposely add different kinds of the same ingredient to disguise that ingredient from being the biggest amount? I bet if the sugar wasn't split up into 6 different ingredients it would be one of the top ingredients. Seriously, how many different ingredients do you have to add to make good bread crumbs? There should be more like 2: bread and crumbs. (ha ha) Anyways, I have been playing around with this next recipe for a while and finally had a break through or what I like to call "website worthy" result. It's superb tasting and very versatile. It doesn't get as crispy as a normal bread crumbs but you can use it to coat a variety of different foods and use it in recipes that call for bread crumbs. (We just used it in another recipe tonight that I'll post soon.) It's got a little bit of everything in it but, trust me, it's worth it! Mock Breadcrumbs (Gluten-Free, Dairy-Free) Created by jalene Ingredients:
Tips from jalene:
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