Gluten Free Stuffing

This one was rather tricky to create…

you can’t exactly use regular GF bread for it: the bread would just disintegrate.  But what if you used GF challah bread?  It would be a denser bread that could hold up to the elements better, and it really does taste fantastic along side the turkey.  You just have to make your own…but I got’cha covered on that front!

I would also suggest making this either 6 hours beforehand, or better yet the day before Thanksgiving.  It’s going to need to dry out a bit, so you don’t want fresh bread as stuffing.  

Gluten-Free Challah

adapted from Epicurious

 

Ingredients

  • 3/4 cup cornstarch
  • 3/4 cup white rice flour
  • 1/2 cup brown rice flour
  • 1 cup tapioca starch
  • 3 T almond meal
  • 1 T guar or Xanthan gum (I used Xanthan)
  • 1 package quickrise yeast
  • 1 t salt
  • 1 cup warm (120 degrees) water
  • 2 T dry potato flakes
  • 1/4 cup oil
  • 1/4 cup maple syrup
  • 3 eggs + 1 egg yolk

Directions
1) Mix cornstarch, white rice flour, brown rice flour, tapioca starch, almond meal, xanthan gum and yeast together in the bowl of a stand mixer, fitted with the paddle attachment.

2) Dissolve potato flakes in warm water, and allow to sit for a couple of minutes. Once dissolved, add slowly to mixer. Add oil, maple syrup and eggs, and mix until well blended.

3) Beat dough on high speed for 2 minutes. The Epicurious recipe said it should look like pudding, and I think that’s pretty accurate – it should be cohesive and smooth, like a thick, doughy pudding.

4) Spoon dough into greased 9×5 inch loaf pan. Cover with greased plastic wrap and let rise about 60 minutes, or until it reaches the top of the pan. (Mine never reached the top of the pan, but it still baked up really well. If you have 90 minutes, you can let it proof longer.)

5) Preheat oven to 350 degrees. Cut 2 diagonal slices in top of bread, about 1/8 inch deep. Bake at 350 degrees for 45 minutes, tenting with foil if top gets too brown. Cool completely on wire rack.

Assemble Thy Stuffing:

Alton Brown can never go wrong, so I’m borrowing his stuffing recipe, with a few of my own touches.

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, carrots and unsalted cashews with the oil and salt. Place the vegetables on a sheet pan and spray with Pam.  Roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large microwave-proof bowl with the vegetables and bread, reserved chicken stock, dried cranberries, eggs, garlic powder, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

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