You, Me & Gluten Free

Gluten Free Stuffing Worth Seconds, Even Thirds

Mouth watering traditions can quickly transform into tears of frustration when dealing with a gluten allergy.  Who can sit down to a turkey dinner without the savory tastes of stuffing?  I know I cannot.

It is very easy to conjure up a gluten free stuffing for your Thanksgiving meal.  Most sites recommend substituting any gluten free bread or rice bread cubes in your favorite stuffing recipe.  Sounds easy, but my taste buds desire the flavor they’ve become accustomed to over the last 30 odd years.  I suggest making some gluten free corn bread the day before that can be slice into chunks and added to your favorite stuffing recipe. (Cooking note: reduce the amount of sugar used when baking the cornbread.) 

I did this last year with great success.  That is the year my skeptical husband purchased regular gluten stuffing as “back-up” just in case my gluten free recipe clashed with our guests’ tastes.  Well, after seconds and thirds, the back-up was left sitting lonely on a back shelf.  My husbands complaints were diminished to the lack of leftovers the next day.

To add moisture to your stuffing add a bit more gluten free chicken broth, veggie broth or mushroom soup. You can also top your stuffing with a gluten free cream of chicken soup or mushroom soup for a baked-in-the-turkey flavor and texture.  (Update 11/16/2010: Pacific Natural Foods is offering gluten free cream of chicken, mushroom and celery soups that I cannot wait to try) .  Enjoy!

Gluten Free Pizza Crust - getting even easier and yummier

O.k. I admit it!  I have been greedily and selfishly hiding hoping no one would notice that I am buying up grocery carts full of Chébé Bread mix.  Not because the bread rolls taste good (actually they are o.k.), it is because if you alter a few minor things this mix makes a quick and yummy pizza crust.  I was worried if word got out my favorite source for bubbly, chewy, quick pizza may be even harder to find (it already is sold out about 75% of the time).  But the word does need to get out!  Gluten Free'ers need flavor and end the suffering from bad pizza crust.  So, I've stopped going incognito to the grocery store, but I am not going to stop buying Chébé Bread mix by the cart load anytime soon!

Oh, and for an added bonus - I also use the mix to make calzones that heat easily and act like a warm sandwiches all week long.  Just add your favorite toppings and enjoy.  Here’s how it works…

Gluten/Wheat Free, Kid Friendly, Vegetarian

Pizza Crust

Purchase Chébé Bread – Cheese Bread Mix, in the red bag
(I make two to feed my family of 4, but with the boys getting bigger 3 may be better)

Follow the instructions on the back with these minor changes:
1.    Preheat the oven to 425 degrees
2.    When it says to add 1 cup of parmesan cheese reduce that to ¼ to ½ cup
3.    Roll it out flat instead of balls
4.    Bake until golden about 10 minutes
5.    Add favorite toppings and bake again until bubbly

Calzone

1.    Preheat oven to 325 degrees
2.    Add only ¼ to ½ cup parmesan cheese
3.    Roll out flat
4.    Add favorite toppings to half the dough and then fold dough over, pinching and rolling the edges together
5.    Using a knife, put 3-4 slits along the top of the dough
6.    Bake of 30+ minutes until golden brown