- October 8, 2010 at 10:00 pm #7872
I cook thanksgiving dinner for my family and it is all about the stuffing. I really don't want to have to cook two turkeys and I don't eat processed bread. The only bread I eat is Elana's pantry's sandwich bread. I'm not thinking this would make very good stuffing, but I haven't tried it. Does anyone have a recipe for stuffing, so I don't have to cook two turkeys.
ThanksNovember 1, 2010 at 2:59 pm #8819mermandaMember
I tried an awesome bread recipe this weekend that I think might work for stuffing.
For the “grains” ingredients, I used buckwheat and quinoa flours. I substituted guar gum for xantham gum. For the potato starch, I used a combination of potato starch and arrowroot flours. I didn't have coconut oil, so I substituted I believe olive oil.
I used the basic bread setting on my bread machine that does not have the ability to customize.
The bread turned out really well except for a couple issues–the bubble holes were a little large, so it made cutting the loaf into neat pieces difficult as it wanted to fall in halves. Using an electric knife helped. Also it rose too much and bubbled over the top of the container, so I opened it up to try to keep it from burning, but I think I made it fall a little on top. Someone who knows about baking would probably be able to figure out how to adjust it for their machine.
All in all, I was very impressed by this bread. It was similar to bread machine wheat bread, except more coarse.November 17, 2010 at 2:40 pm #8831manonashMember
I've tried stuffing recipes from almond flour before, but wasn't fond of the texture. But you can find recipes for it by looking up “recipes specific carbohydrate diet”. There are a couple of recipe sites for that diet and there will be no grains in any of them. Nuts, yes.November 17, 2010 at 3:27 pm #8833manonashMember
Here's the links to a couple:
Toward the bottom of the page:
toward the bottom of the page
This one contains dairy.
There are other recipes on this site for stuffings. Most use a base of a bread recipe from the Breaking the Vicious Cycle book, though, which is an almond flour based bread.November 17, 2010 at 5:10 pm #8836
Thanks a bunch, I am gong to try the one with navy beans to see how I like it! I tried the sausage and mushroom ones and didn't care for them. It was too rich for me, I not a big sausage person.January 24, 2011 at 4:40 am #8951ShellParticipant
8 Cups with
½ cubed cut squares of Gluten Free Walnut, Rosemary Bread OR your favorite GF
(gluten free) bread. (honestly your
better off making your own bread I have yet to find a healthy bread).
½ Cup Butter, 1 stick
2 Cup Chopped onion- Walla
Walla or other type of sweet onion.
2 Cup Chopped Celery WITH
leaves on it
½ Cup Chopped Fresh Sage
1 T. Minced Fresh Thyme
2 Large Eggs, lightly
1 Tsp. Sea Salt (or
healthy salt) or to taste
1/ Tsp. Pepper or to taste
1 Cup Gluten Free Chicken
broth (watch ingredients in these products)
Preheat oven to 350
Spread bread cubes n one
layer on 2 large baking sheets.
Bake for about 12 minutes OR until cubes are dry,
BUT NOT BROWN.
Allow bread cubes to
cool. Place cooled bread cubes in a
large mixing bowl.
Melt butter in a large
sauce pan over medium high heat. Add
onions & celery & sauté’ for
about 10 minutes or until onions are translucent, BUT NOT BROWN.
Add herbs to vegetables
and sauté’ an additional 2 minutes.
Add vegetable herb mixture
to bread cubes & stir to mix.
Pour lightly beaten eggs
into mixture & stir to blend.
Add salt & pepper &
stir to mix.
Add gluten free chicken
broth & stir to thoroughly combine all ingredients. If the stuffing is too dry, add more broth, 1
T. at a time, being careful not to over dampen or stuffing will be soggy.
Transfer stuffing to a
battered 13×9 inch baking dish & bake for approximately 50 minutes or until
the top is golden brown.
Tips: If you like a heavy
flavored stuffing, add 1 T. of gluten free poultry seasoning to bread cube
mixture before baking. Test flavor &
moisture content- melt 1 Tsp. of butter in a small skillet over medium heat,
add 1 T. of stuffing & cook just until herbs, salt or pepper if
needed. If the dressing seems too dry,
try adding another egg. Too much broth
can make the dressing soggy.
Found this on a site and made it twice now and it's really good.January 24, 2011 at 8:30 pm #8956
What kind of bread did you use? Mine doesn't seem like the kind that would work for stuffing. I use the one from Elana Amsterdam's almond flour cookbook. It sounds good, just worried about the bread. Thanks so much!!!!
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