Next week is Thanksgiving! Being gluten free or grain free doesn't mean you have to miss out on some of the beloved holiday foods this time of year. Every year I make an entire gluten free/grain free Thanksgiving...it is possible!
For Gluten Free bread cubes follow this recipe:
http://pamelasproducts.com/bread-made-with-baking-pancake-mix/
A few alterations: I add Italian herbs and Garlic powder to make a savory loaf and I do not let the bread rise; I stick it straight in the oven. Once the bread is finished baking, I cut bread into small squares and bake on a cookie sheet for 2 hours in a 200º oven. (I use Xylitol for any sugar/honey options. Add more Xylitol to increase sweetness.)
For Grain Free bread cubes follow this recipe: http://www.elanaspantry.com/paleo-bread/
A few alterations: I follow the amended version bracketed/bold/italics. I also add Italian herbs and Garlic powder to make a savory loaf. (I use Xylitol for any sugar/honey options. Add more Xylitol to increase sweetness.) Once the bread is finished baking, I cut bread into small squares and bake on a cookie sheet for 2 hours in a 200º oven. Or if you want to try making it go faster, bake at a higher temperature for an hour. Also, I would recommend making the bread a day in advance. I personally like baked items with coconut flour a day after they have been baked; this time was no exception.
Stuffing Recipe:
For a large covered casserole:
2 loaves of bread, cubed and dried
3 lbs sausage
6-8 large stalks of celery sliced thin
1-1 1/2 large onions diced
6-8 raw eggs
4-5 cans chicken broth (6-8 cups)
Brown the sausage half way and then add the celery and onion. Cook until onion is
slightly transparent. In a large bowl combine the cubes with the sausage mixture and the slightly beaten eggs. Toss mixture by adding broth, and continue tossing until cubes are slightly moist. (The more broth, the more moist the stuffing, but you don’t want it too wet.) Place stuffing mixture in your cooking casserole dish (coated lightly with oil) and cover. (I like my stuffing to have medium moistness so I make sure there is 1/2 to 3/4 inches of liquid in the bottom of my casserole pan.) Bake stuffing for 30 minutes covered at 350, then remove foil and bake another 10-15 minutes until browned.
The beauty of stuffing, is it is very easy to make, very forgiving, and almost all of it can be prepared the day before Thanksgiving to eliminate undue stress! Let me know what some of the dishes you would like altered and I will try and provide a recipe before Thanksgiving! :)
For Gluten Free bread cubes follow this recipe:
http://pamelasproducts.com/bread-made-with-baking-pancake-mix/
A few alterations: I add Italian herbs and Garlic powder to make a savory loaf and I do not let the bread rise; I stick it straight in the oven. Once the bread is finished baking, I cut bread into small squares and bake on a cookie sheet for 2 hours in a 200º oven. (I use Xylitol for any sugar/honey options. Add more Xylitol to increase sweetness.)
For Grain Free bread cubes follow this recipe: http://www.elanaspantry.com/paleo-bread/
A few alterations: I follow the amended version bracketed/bold/italics. I also add Italian herbs and Garlic powder to make a savory loaf. (I use Xylitol for any sugar/honey options. Add more Xylitol to increase sweetness.) Once the bread is finished baking, I cut bread into small squares and bake on a cookie sheet for 2 hours in a 200º oven. Or if you want to try making it go faster, bake at a higher temperature for an hour. Also, I would recommend making the bread a day in advance. I personally like baked items with coconut flour a day after they have been baked; this time was no exception.
Stuffing Recipe:
For a large covered casserole:
2 loaves of bread, cubed and dried
3 lbs sausage
6-8 large stalks of celery sliced thin
1-1 1/2 large onions diced
6-8 raw eggs
4-5 cans chicken broth (6-8 cups)
Brown the sausage half way and then add the celery and onion. Cook until onion is
slightly transparent. In a large bowl combine the cubes with the sausage mixture and the slightly beaten eggs. Toss mixture by adding broth, and continue tossing until cubes are slightly moist. (The more broth, the more moist the stuffing, but you don’t want it too wet.) Place stuffing mixture in your cooking casserole dish (coated lightly with oil) and cover. (I like my stuffing to have medium moistness so I make sure there is 1/2 to 3/4 inches of liquid in the bottom of my casserole pan.) Bake stuffing for 30 minutes covered at 350, then remove foil and bake another 10-15 minutes until browned.
The beauty of stuffing, is it is very easy to make, very forgiving, and almost all of it can be prepared the day before Thanksgiving to eliminate undue stress! Let me know what some of the dishes you would like altered and I will try and provide a recipe before Thanksgiving! :)
