I have heard so many people use the term gluten. I see it on labels, in adds and pretty much anywhere I grab a quick bite.
Many people have explained what it is to me. They go into great detail about the wheat and process that expands it's reach. So I know what it is, technically. But I never really understood WHAT it was. That was until I happened across a show that said it so plainly that it finally clicked.
It is literally in almost every processed product we, as American's create. Y'all I was shocked to learn that it's even in the glue on envelopes! Envelopes, really?
Here's a quick snippet of the show and all the crazy places you can find it.
Over the Thanksgiving holiday My sister- in-law asked me to make a gluten free stuffing. I have been fortunate enough to not have any food allergies, so shopping with such tight restrictions was something new to me.
I headed to Whole Foods Crosshills knowing they would take me by the hand, and walk me through the madness of products.
With all the base products in hand, I made my way through checkout confident I could actually pull this off.
I have bee told gluten free breads can be dry and quite bland. To assure this didn't happen with the stuffing, I made two.
Yup, and Im glad I did because the recipe I used really needed some tweaking to get a nice flavor and texture.
Here is what I did ~
wholefoods sandwich bread to make the croutons. Just cut them in squares and baked until brown. Then sautéed onions, shallot, celery and mushrooms. Added salt, sage and thyme and 1/2 cup white wine. Simmered down then added the mixture to the croutons with chicken stock (g free of course) until moist then baked about 20 mins on 325.
Upon my taste test, I decided it needed more moisture so I added two medium eggs to the mixture before baking.