Anonymous wrote:

Anonymous wrote:Gluten free stuffing this year at sister's house. Yay.

I have Celiac disease and won't even make gluten free stuffing! We just have no stuffing. Gluten is a necessary ingrediant for somethings (stuffing, pizza, and bagels).

Try making stuffing with Udi's bread. Its awesome! Tastes like the "real thing"

Anonymous wrote:Another GF stuffer here. We use wild rice and I look forward to it. Ours had wild rice, bits of butternut squash, corn, and leeks and tons of butter. It was everyone's favorite side dish.

I would love your recipe! It sounds perfect for our Christmas guests with Celiac!

I have always made cornbread stuffing! My cornbread recipe does use a little wheat flour, so it's not GF, but I think it could be modified without much harm. Cornbread mixed with roasted poblanos and jalapenos and corn and scallions and cilantro - mmmmm.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Gluten free stuffing this year at sister's house. Yay.

I have Celiac disease and won't even make gluten free stuffing! We just have no stuffing. Gluten is a necessary ingrediant for somethings (stuffing, pizza, and bagels).

It turned out not to be too bad- cornbread stuffing. Needed lots of gravy, though.

My niece has Celiac, so they can't stuff the turkey. Instead, my mom made stuffing in the crock pot, using broth she made from boiling the turkey giblets. Everyone thought it was the best stuffing they'd ever had. Perfectly moist.

Anonymous wrote:

Anonymous wrote:Gluten free stuffing this year at sister's house. Yay.

I have Celiac disease and won't even make gluten free stuffing! We just have no stuffing. Gluten is a necessary ingrediant for somethings (stuffing, pizza, and bagels).

I made gluten free stuffing and it was really good. I made Southern cornbread the day before (it's all cornmeal) and used that. Everyone loved it. GF doesn't have to be terrible if you know what you're doing.

Anonymous wrote:Another GF stuffer here. We use wild rice and I look forward to it. Ours had wild rice, bits of butternut squash, corn, and leeks and tons of butter. It was everyone's favorite side dish.

Yum...that sounds delicious

Another GF stuffer here. We use wild rice and I look forward to it. Ours had wild rice, bits of butternut squash, corn, and leeks and tons of butter. It was everyone's favorite side dish.

I made GFCF stuffing this year as an option, due to food sensitivities of two of the guests. I used soy milk and cornbread with no wheat flour. It was pretty good! And we made the gravy with cornstarch, so that was ok too.

Anonymous wrote:

Anonymous wrote:So, my MIL is complaining that I made the stuffing from scratch and it didn't come from a Stove Top box.

Really.

Where's the wine?

I love stuffing from scratch, next time hand her an empty bottle of wine and walk away

Or...don't they sell little microwavable single serving cups of Stove Top? Give her that to make for herself why you serve your delicious stuffing.

Anonymous wrote:Being gluten free must be like the fourth circle of hell

The 4th circle of hell is more extreme fatigue, moodiness, blinding headaches, and stomach crunching nausea from eating gluten. I do miss some of the gluten-laden food, but not how it makes me feel

Anonymous wrote:So, my MIL is complaining that I made the stuffing from scratch and it didn't come from a Stove Top box.

Really.

Where's the wine?

I love stuffing from scratch, next time hand her an empty bottle of wine and walk away

For the most part you can make gluten free good, you just have to work at it. Most commercial gluten free foods like cookies and bread aren't that great, many are plain nasty. Homemade foods are better and less expensive. I do like Udi's bread though.

I used Better Batter Gluten Free Flour to make a pie crust that came out amazing....light and flaky like how I remember it from when I was a kid and didn't know I had Celiacs. I was so excited. Next to try are scones, gingerbread cookies (have made a good version of those, want to make them better), and pizza dough.

We had a host make a GF rice-based stuffing once that was delicious. I think what made it work is that it didn't try to be traditional herb stuffing. It had fresh whole cranberries and nuts and sausage, but that was basically it.

GF dishes seems to be terrific when the GF-free foods are combined and used more or less normally (if that makes sense) rather than when they try to mimic dishes that have gluten in them. Ditto goes for vegetarian. Many veggie dishes are awesome as they are but veggie "meats" tend to fail pretty consistently.

I made GF, DF cornbread stuffing, everyone raved about it, and no one except DW and DS knew it was GF until I told them.

Gluten Free Goddess is the greatest blog ever. I just made GF bread and GF cornbread using her recipes, then put them in my favorite pre-GF stuffing recipe. Earth Balance instead of butter.

I made stuffing from a box I got at Trader Joe's. My MIL liked it just fine. I made sure to brown the top for her. I am thankful for that