Emily Elizabeth

The ingredients don't list any gluten so it looks like I'm good to go! Yay! I asked because I purchased a bag of Goya chickpeas a few weeks ago thinking that there couldn't possibly be any problem with them and when I got home I read a statement on the bag that said that the product may contain traces of wheat (I guess due to the processing facility). Anyway, I guess I'm overly paranoid now about beans. I'll make sure I rinse well - I'm not always good about that . Thanks for your help!

What does it say on the ingredients bag. If it only list green and yellow peas, it is gluten free because it contains no gluten ingredients.

Rinse it well and enjoy your soup.

Some of the dry bean mixes do contain barley as an ingredient, but it is CLEARLY listed.

I just bought some giant brand split peas (a bag of green and a bag of yellow). Has anyone had these before? I checked on their website and couldn't find info on the Giant Brand products. I emailed them, but have not heard back yet. Thanks in advance for any help!

This is the type of bread that comes out of the oven and you eat 6 pieces because you just can't believe how good it is (speaking from personal experience ). The top is flakey and very thin and the inside is very moist. I got this recipe from "Nearly Normal Cooking for Gluten-Free Eating" by Jules E. D. Shepard and modified the flours and added applesauce for part of the oil to cut down on the fat. I can't wait to try more recipes from this book!

Zucchini Bread

view picture

3 eggs

2 cups sugar

1/4 cup canola oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/2 cups cornstarch

3/4 cup rice flour

3/4 cup tapioca flour

1 tablespoon xanthan gum

1 tablespoon cinnamon

1 tablespoon baking powder

1 teaspoon baking soda

2 cups fresh zucchini, grated

1/2 cup walnuts (optional)

24 servings

Preheat oven to 350 degrees.

Beat the eggs until foamy, adding sugar, oil, and applesauce (use wire whip attachment for mixer). In a separate bowl, mix the dry in ingredients and then add them to the egg mixture (switch to the flat beater or dough hook attachment) and beat in electric mixer for about 3 minutes or until batter is mixed well and becomes very thick. Add nuts.

If baking as a loaf, grease two large loaf pans and fill each 1/2 full (I used a nonstick and a glass loaf pan and I think I like the nonstick results slightly better). Bake for approximately 1 hour and 10 minutes, testing to be sure the middle is cooked through. If your oven cooks the tops of these loaves too quickly, cover with aluminum foil to prevent burning (after about 25-35 minutes). If you want to use this as a breakfast bread, you can sprinkle the tops with Confectioner's sugar.

If baking as muffins, grease and 1/2 fill 24 muffin tins. Bake for approximately 30 minutes, testing to be sure the middle is cooked through.

I cooked mine for the full 1 hour 10 minutes and it smelled kind of like it was burning, so I was worried, but it came out perfect. I posted the recipe on recipezaar, so I'll find out the nutritional content soon. I'm hoping it's at least decent.

I have Goya Adobo All-Purpose Seasoning with Cumin and I just sprinkled some on my tortilla chips I am baking without even thinking that it may not be safe! I use it all the time to make my husband this Bolivian dish that I make with gluten breading, but I don't think I've actually eaten it since I was diagnosed. Does anyone use this seasoning without any problems? Thanks in advance for your help!

Thanks for posting! I stopped checking the pasta area at Walmart so I'll have to check again the next time I go. I hope they have it! You can't beat the prices there. Thanks!

Emily

I saw the coolest thing in my local walmart today..... DEBOLIS pasta!! Yay! gluten-free pasta in walmart!! I don't normally shop there, but awesome to know anyway!

Welcome to the board! I don't have experience with reading your results, but there are some very knowledgable people on this board. Hopefully one of them will be able to shed some light on this for you.

Emily

I feel sorry for myself sometimes having to cook gluten free, but I can't imagine trying to cook for a family of 5 and having to worry about gluten and dairy and all the cross contamination issues on top of that. I have a cook book that is made for people with Gluten, Dairy, Eggs and Sugar allergies called Cooking Free by Carol Fenster, PhD. She has some really good recipes to choose from. I wish you luck with your new cooking adventure!

Hope someone out there has some answers to my questions and some words of cooking encouragement for me!

I used Bette Hageman's Four Flour Yeast bread. It works really well. The edges bake a little crusty, but that works great for this purpose.

What do you guys use for the stuffing. We tried it with tapioca bread, baked in oven etc etc. I thought it was horrible. Is there a premade bread to use for making stuffing? thanks!

What a great post! I had no idea that yoplait was gluten free. I was just sticking to plain yogurt to be safe. Thanks!

I like to pop popcorn on a skillet in some olive oil and add some salt and grated parmasean cheese for a nice snack during the day. It's a great way to get added fiber in your diet!

My fall-back food, when I don't have any other leftovers to take to work is a Open Original Shared Link. I just take broccoli out of the freezer (or 1/2 can of green beans) and toss it in a tupperware container with a can of tuna, some cottage cheese and a sprinkling of shredded mozarella (or any cheese I have on hand). I take it to work and just heat it up in the microwave for 2 mins, stir and eat. It's really good and very nutritious!

I love my crock pot! It is from the 1970's so it's pretty old, but it is still fantastic! Here is one of my favorite recipes I use with it - Open Original Shared Link. It is a whole chicken crock pot recipe. It's so easy, just cover it with spices the night before, then put it in the crock pot the next morning and you have a wonderful juicy moist chicken dinner. I usually make it with mashed potatoes and green beans. My husband LOVES it. He'll eat the leftover chicken on sandwiches too.

I'm thinking of asking for a slow cooker for the holidays. For those that have them, do you think I will use this or is this going to end up being one of those cooking gadgets that I get and never use?

And for that matter, does anyone have any good recipes to recommend for it. I figure having some good recipes in mind would obviously make a difference.

Yeah, I feel a certain sense of relief when my dog eats something that I made that turned out "questionable" too! Nothing is worse than the dog refusing to eat your cooking!

Too late, I already gave it to my dog! I was afraid he would not eat it, but he did!

I love your idea about rolling up the stuffing in a thin slice of turkey. That sounds great! What a creative way to use leftovers! I have a lot of stuffing left so this will definitely be on the menu this week. Thanks!

What I would do was get some rather thin slices of turkey (not paper thin), roll them up around a bit of stuffing, cover with gravy, then bake until heated through. This would work well with leftover turkey. If your turkey isn't thin enough to roll up, you could layer the turkey and stuffing and top with gravy.

Thanks for sharing your recipe! I think its okay that you posted it since you sited where you got the recipe from. It looks wonderful! I like the fact that it doesn't call for flour since gluten free flour can get expensive. I can't wait to try it!

I hope it's okay to do this.

It's from the book by Melissa Diane Smith and the book is called Going against the Grain.

Chocolate Walnut Cake

2 1/2 cups ground walnuts

1/2 cup unsweetened cocoa powder

5 large eggs

1 cup maple sugar (I used organic sugar, as I wasn't sure what maple sugar was)

Confectioners sugar (optional)

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I noticed a lot of people had stuffing turn out like cardboard, as did I, so I thought I would post what I did to turn my disaster into a delicious success!

I took my stuffing and chopped it up into really tiny pieces and threw it in a slow cooker on high. I then cooked up some diced onion and celery in butter, added seasoning and mixed it in with the stuffing. Then I added enough chicken bouillon to moisten it to my liking and put the slow cooker on low and left it all day. It turned out very similar to the Stovetop stuffing I am used to!

Here's the detailed recipe:

Cardboard to Stovetop

6 cups leftover stuffing

1 large onion diced

2 celery stalks diced

1 stick of butter

1 tbsp parsley

2 tsp thyme

3 cups chicken stock (I used 3 tbsp of Herb Ox Chicken Bouillon and 3 cups of water)

salt to taste

Chop up your stuffing into small 1/4 inch pieces (a food processor may work too - I don't have one) and toss into a slow cooker on high.

Melt butter in skillet and add onions and celery. Cook about 10 minutes, add seasoning and cook a few more minutes. Add to slow cooker and mix in. Stir in chicken stock 1 cup at a time until moist to your liking. Cover and cook on low for 2-4 hours.

Thanks to Juliem's recipe, I had one batch that turned out good yesterday. The second batch however, was so bad I didn't even put it on the table. Now I am excited to say that I was able to turn it into extremely delicious leftovers! It's SO good!

I have the Kitchenaid Epicurean Mixer (475 watt) and I LOVE it. I've had it almost 6 years now and have used it for double batches of bread and pizza dough (gluten and gluten free) and millions of other things. It's wonderful! I like having the larger bowl even for mixing up smaller things like whipping up whipped cream because things don't splatter out of it. But, if I were on a very tight budget, I would say get the classic. My mom had the classic and it worked just fine. The larger version is definitely a nice luxery though!

Juliem,

I made your stuffing recipe today along with another recipe I got from Gluten Free Girl and yours definitely wins in my book! It turned out really good. Thank you so much for posting it! I learned that I will need to cut up the bread smaller next time though. I think I cut them into about 1 1/2 inch cubes and they shrunk to about 3/4-1 inch cubes, which was too big for my taste. Anyway, thanks again for sharing your recipe! I used Bette Hageman's four flour yeast bread and no one even knew that the stuffing was gluten free!

Happy Thanksgiving!

Emily

Thanks for sharing your recipe! It looks great and the directions are very detailed and easy to understand! I can't wait to give it a try!

I think I would probably be pretty good. Maybe similar to the texture of a graham cracker crust. I prefer the regular pie crusts for pumpkin pies, but might try this if I'm making a cream pie. Let us know how it turns out if you make it!

INGREDIENTS:

* 1 and 1/2 cups almond meal or almond flour

* 3 tablespoons melted butter

* Artificial sweetener equal to 3 tablespoons sugar

PREPARATION:

Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

here's another one:

Open Original Shared Link

it looks really easy. how do you think it would be?

Sue,

I am fortunate to have a health food store up the street that allows me to order any bob's red mill product through them as long as I order a case. A case is 4 bags of flour and as an added bonus, they give me 10% off! I have also found it at a Whole Foods Store.

The garfava flour is worth ordering I think! I make pancakes with it as well and my husband said that he didn't really like the pancakes I was making until I added the garfava flour. He said it made it taste just like "regular" pancakes (.Open Original Shared Link - you can use a full cup of rice flour rather than 1/2 cup rice and 1/2 cup buckwheat - my husband prefers it that way cooked in lots of butter!). You can also use it in Lorka's Open Original Shared Link recipe. Long story short, I think the bean flour really adds something to gluten free baking. Anyway, it sounds like you won't have time to get it for Thanksgiving, but I think the other recipe posted by Beangirl sounds really good! Best of luck with your pie and tell us how it turns out!

Emily Elizabeth,

Thank you for the pie crust recipe, it sounds really good. I know my husband (he has celiac sprue) would LOVE banana cream pie (its one of his favorites and he hasn't had it since he was diganosed with celiac). I'm going to see where I can order garfava bean flour and sorghum flour (maybe online). The only flour I can get here locally is white rice or brown rice flour and tapioca flour. Do you order your flour online ?

Thanks again,

Sue

Oh dear. decisions, decisions. I think I am going to go ahead an do your recipe since it has fresh ingredients instead of the dried onion flakes. I can see where the copy cat recipe would be helpful to have around the house as a made ahead mix for a quick dinner though. Anyway, I'll report back after Thanksgiving!

I've already made my bread and left it out to dry. It's starting to shrink up and actually look like dried bread cubes! Can a person leave it out too long? Once it is hard should I put it in tupperware until I use it? Thanks in advance for any advice!

Thanks for the tip on the bouillon!

I don't have any idea what Stovetop stuffing tastes like, I've never had it, so I can't help you there. If you want Stovetop then maybe you should go with the copycat recipe.

Sue,

I swear by this recipe by Bette Hageman - Open Original Shared Link. Non-celiacs don't even know the difference. I made cherry and apple pies this summer and banana cream pies and pumpkin pies this fall. Everyone raves about them! Hopefully you can get the flours. I got the sweet rice flour (Mochiko) at an international foods store (I live in northern, va though so it's pretty easy to find this stuff). It's totally worth it though if you can find it!

Pie Crust

2 cups flour (use Four Flour Bean Mix below)

1/4 cup sweet rice flour

1 teaspoon xanthan gum

1 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons sugar

1/3 cup margarine or butter

1/3 cup Butter Flavor Crisco

3 tablespoons liquid egg substitute or 1 small egg

1 tablespoon vinegar

6 tablespoons ice water

sweet rice flour, for rolling

Four flour Bean Mix (make this up and keep on hand in the pantry)

2 cups garfava bean flour

1 cup sorghum flour

3 cups cornstarch

3 cups tapioca flour

In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco in small pieces until you have shortening the size of lima beans (not cornmeal).

In a separate bowl, beat the egg with a fork and add the vinegar and ice water. Stir into the dry ingredients, forming a ball. You may refrigerate to chill, but it is not necessary.

Add about 3 more tablespoons of water to the dough and stir until there are no crumbs left at the bottom of the bowl. (This may require adding more ice water. Continue to add water, 1 tablespoon at a time until the dough is sticking together.).

Sprinkle your rolling pin and pastry cloth with sweet rice flour and rub around so it coats the area you will be rolling on. Divide dough into two halves and roll the first half out so it is about

Thanks for posting! Now I don't know which stuffing recipe to use (yours or this one)! Is yours similar to stovetop's flavor when made with regular bread instead of corn bread?

For the bouillon, I use Herb Ox. It says gluten free right on the container. Yay!

I had a thought and did a quick search for "Stovetop Stuffing Copycat Recipes", copycat recipes are recipes that people have created in attempts to taste like the real thing (something from a restaurant, or a brand name product, and etc.).

This is one that came up:

Open Original Shared Link

And another (I don't personally know of a gluten-free bouillon, so that needs to be verified):

Open Original Shared Link

Just make sure your ingredients are all gluten-free, the spices, broth, and of course bread.

With gluten-free bread the result won't be exactly the same, but it might be close enough in flavor.

I'm making a pecan pie for Thanksgiving and I thought I should check up on my pecans. Has anyone ever had problems with Kirkland (Costco) Pecans? What pecans do you use?

Thanks in advance!

Emily

Sadly enough, Stovetop has always been my favorite as well! I have never really liked other peoples homemade stuffing either. I'm going to try Juliem's recipe with regular bread from Bette Hageman's book Gluten-free Gourmet and just pray for the best! I looked at the ingredients on a box of stovetop and sadly there are a lot of unpronounceable things. Nothing really to go from as far as copying it. I would love to find a copy though too! That will have to be our mission. If I ever come close to duplicating, I will definitely post it!

Hi everyone,

I'm new here. I just went gluten-free a few weeks ago at the suggestion of my naturopath until I get tested in a few weeks and I'm beyond overwhelmed.

I've been perusing looking for a stuffing recipe for my first gluten-free Thanksgiving.

I'm looking for something that is as close to StoveTop as you can get. As gross as it is to many, I have always had a StoveTop addiction, never really enjoying homemade stuffings, and the thought of a Thanksgiving without it makes me want to cry. Ok perhaps not that bad but I would love to find something similar.

Does anyone know of a recipe that sort of tastes like StoveTop?

Thanks!

Kristen

I am so sorry to hear you are going through such pain. The hunger, diarrhea, irritability, dry skin and dull stomach pain are all symptoms that we share (I have celiac and was diagnosed 6 months ago). I don't know if you have celiac or not, but the endoscopy would be the best way to tell as far as I am told. You may consider taking your results to another doctor that has experience diagnosing the disease (Alessio Fasano in MD is a good one) so you can be sure one way or another. I can tell you that if you do have it, you won't necessarily feel better right away, especially if you have had a good amount of damage done to your intestine. I am still not healed after 6 months, though I do feel better and better. I'm not sure if this was helpful, but I wish you the best. There's nothing worse then not knowing how to make yourself feel better.

So I ask, is this similar to anyone or am I on the wrong track? I understand there are tons of different symptoms, but it would make me feel better if I knew that the diet took a while to completely work itself out or if there will just always be bad days.