Two years ago my doctor suggested I try to go gluten free to see if it made a difference with the irritation in my lungs. I have Asthma and was getting a lot of bronchial and sinus infections.
In one month my lungs were clear and I was much better. I also lost 20 pounds in six weeks. But the main reason to go gluten free was for my respiratory health. Additionally, I have been Lactose intolerant since I was a small girl. I didn't know about this problem till I was in my 40's. I use Lactaid milk for all cooking. The whole Lactaid milk is so thick that it is like cream.
So now that I am "gluten free and "lactose free," I had to figure out a way to still cook delicious biscuits, pies and stuffings so I can eat everything I want without denying myself the best meal of the year - - Thanksgiving.
It has taken me a while to figure it all out.... but I did it. We know, the trouble with gluten free baked goods is that they're not very good. I love my old fashioned Pepperidge Farm Herb Stuffing, but that is all over for me. How to reproduce it with gluten free ingredients?
Very do-able and I want to share one recipe with you below:
GLUTEN FREE STUFFING, 6-8 servings
1 loaf UDI's White Bread
1 recipe Gluten Free Cornbread (Bob's Red Mill)
1 teaspoon dried Basil
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 teaspoon dried Sage
1 stick lightly salted butter
½ cup chopped celery
1 cup chopped Vidalia onions
1 cup boiling water with, 2 cubes concentrated chicken stock
Directions: Preheat the oven to 300 degrees F
- Casually de-crust the loaf of bread, not too perfectly - - in other words, leave some crust on...
- Break up the slices and place on a cookie sheet in the oven for 1 hour, or until the bread is slightly browning and very dry.
- Let cool. Place all the bread crumbs in a baggie. Add all the herbs and roll with a rolling pin breaking up the crumbs and distributing the herbs.
- Make the entire recipe of corn bread. Cool and break up in a food processor and pulse on and off until the crumbs are equally chopped up.
- In a skillet, over a moderately high heat melt the stick of butter. Add the onions, and celery and sauté for a few minutes.
- Add all the bread crumbs and stir around till all is distributed.
- Add the cup of Chicken stock and distribute well.
- Put the entire stuffing in a chafing dish. Cool and then cover well to freeze or refrigerate. This can be done in advance.
- When Turkey Day comes take out the baking dish to come to room temperature in the morning.
- Heat in a 325 degree oven for 30-40 minutes and serve with gravy and turkey. I warm up the stuffing covered in foil for 20 minutes and take it off for 10 minutes to crunch the top pieces.
My lactose substitute tips can be found in HAMPTON WEEKENDS where all the proceeds go to the Wrights' Prosthetic Fund, for children without insurance who need prosthetics immediately.
This fund was founded seven years ago for the express intent to give a child an arm or a leg or any other prosthetic as soon as possible. I have received thank you letters from all over the world; a girl from Bosnia who lost a leg to a land mine a girl from Haiti who lost both arms in the earthquake. Many others who need upgraded fittings because of growth spurts. New traumas and accidents occur also and need to be helped.
Thank God this holiday season that we can help others!
Enjoy your thanksgiving and truly give thanks for our little problems, dietary or otherwise. I know I am eternally grateful for my mobility. So glad to share some secrets with you.
Author of Hampton Weekends
Ellen Wright is the author of four cookbooks and has appeared several times on The TODAY Show and Larry King Live. She studied under Julia Child, worked with the prestigious James Beard for seven years and has earned several awards for her work with the Hospital of Special Surgery, New York, NY where she is a trustee. HAMPTON WEEKENDS: Easy Menus for Causal Entertaining All Year Round can be purchased through Amazon.com page and bookstores throughout the Hamptons and New York, NY.
"Hampton Weekends: Easy Menus for Casual Entertaining All Year Round
by Ellen Wright
East End Press; 1 edition
Published June 10, 2013
Paperback: 320 pages