Thanksgiving: Gluten Free Stuffing!

Make sure your family can still enjoy the traditional Thanksgiving favorite by making your own gluten free stuffing!

Its not too hard, and is well worth it for a complete Thanksgiving meal!

To accompany a large turkey, you will need roughly:

- 1.5- 2 Loaves of Gluten Free Bread (I use Udi’s white and dark bread)
-2 Cups Turkey Stock (Switch to vegetable broth for vegetarians!)
– 2 Large Carrots
– 3 Large Celery Shoots
-1 Apple
-3 Cups Mushrooms
-2 Onions
-1 Tsp. Garlic Salt
-1 Tsp. Paprika
-Rosemary (OPTIONAL – a lot of people, like my family, do not like rosemary)


-Chop celery, apple, mushrooms, and onion into small chunks, and shred carrot into thin strips with a zester or grater.Saute in olive oil until all ingredients are soft.

-Meanwhile, chop your gluten free bread into small 1/2 ” squares and line on baking sheet or toaster tray. Sprinkle bread with garlic salt and paprika and toast in oven or toaster at 400 until bread begins to harden.

-While bread is toasting, melt your butter and mix with sage, thyme and any additional spices. When bread is slightly browned remove and pour into large mixing bowl. Add in butter/spice mix and toss evenly.

-Toss with sautéed vegetables and turkey broth, add pepper and salt (use your judgement).

-Butter a deep baking dish and pour stuffing mixture evenly into the pan.

-Bake for 20 minutes at 350, remove and stir, then bake again for an additional 20 minutes.


-Use a gluten free bread that you like, but specifically one based mainly in soy, rice or potato to avoid a sweet taste. Pre cut bread crumbs and bread cubes are often flavored and are too sweet for a savory stuffing mixture.

-Adjust ingredients proportionate to your stuffing desires! Load up on veggies if they are your favorite part!

-Most importantly, gluten free stuffing recipes should use significantly less broth than traditional recipes. This is because GF  bread is less absorbent, and will come out mushy if too much broth is used. If your stuffing looks too wet just continue to toss and bake until the extra broth is cooked away.


Awesome News! Gluten research

Hello my fellow Celiacs and gluten-haters,

Great news! The National Foundation of Celiac Awareness just received a $50,000 grant from the FDA to conduct the first ever scientific research study on gluten in medications! The study titled  “Gluten in Medication: Qualifying the extent of exposure to people with celiac disease and identifying a hidden and preventable cause of an adverse drug event,” will address the issue of  unlabeled gluten ingredients in medications.

Click here to hear it straight from the NFCA !


I am so excited to host a 100% gluten free Thanksgiving this year!

Luckily for my non-celiac family members, most Thanksgiving food is naturally gluten free. The only food that will give us a little trouble is stuffing and gravy. 

Gravy is an easy fix if you substitute regular flour with gluten free flour. And if you use soy sauce in your gravy recipe, switch to a gluten free soy and the taste shouldn’t change at all!

As for the stuffing, experiments will be conducted this weekend, I will post my results asap!

What holiday recipes do you want to see gluten free??

Sweet Soy glazed wings

Please note: Must marinade wings overnight, or at least 5 hours in advance.

My family’s recipe:

20 “wingettes” (this just means the drum and tip are already separated)
2/3 cup gluten free soy sauce
1/2 cup sugar
3 garlic cloves (sliced thin)
1/2 cup of wine
1 tbsp. vegetable oil


-Mix ALL ingredients together in a large tupperware or shallow bowl.

-Once fully mixed insert raw chicken wings and make sure all are fully immersed in the sauce. Close container tight.

-Leave in the refrigerator to marinade overnight, or for a minimum of 5 hours.

once fully marinaded…

-Line a cookie tray with tinfoil and set oven to 350

-Take each wing out one by one and place it on the sheet. They can be close together, but not touching.

-Drizzle extra marinade over every wing

-Place in oven and cook for 30 minutes on each side

-Allow wings to cool for 5 minutes before servings

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Buffalo Chicken Wings


-between 3 cups and an entire bottle of canola oil (for frying)
-1/2 cup Frank’s Red Hot
-1/2 cup (1 stick) of butter
-1 cup gluten free flour ( I used Bob’s Red Mill)
-1/2 tsp. cayenne pepper
-1/2 tsp. salt
-1/2 tsp. garlic powder
-dash of Black Pepper
-20 chicken “wingettes” (this just means the drum and tip of wing are already separated)

(You should also get blue cheese dressing and celery to go with! Ken’s and Wishbone are both gluten free)


-Fill a large, deep pan with oil and set on high. Oil should be just deep enough to fully emerse a chicken wing.

-While oil is heating: Mix flour, cayenne pepper, garlic powder and salt together in a large ziploc bag, shake it up.

-Toss your chicken wings (10 at a time) into the ziploc bag and shake it all up until wings are evenly coated with flour mixture

-Remove each chicken wing one by one, shaking off excess flour into the bag

-Once oil is heated (375 or so) slowly drop in your chicken wings. They should start to sizzle immediately, and the sizzle will soon turn to a bubble. Let cook for about 10 minutes, or until edges turn brown and crispy.

PLEASE be careful by using long tongs to insert and remove the hot wings!
(try using your grill tools) 

-While wings are cooking: Melt  butter in a non stick pack on medium/medium-low, once butter is melted add Franks Red Hot, and a dash of salt and pepper. Stir until ingredients are mixed, then remove from heat and place in a large mixing bowl.

-When wings are done, remove with tongs, let excess oil drip off, and then place in bowl of sauce. Mix wings in sauce until fully coated. Let sit for 5 minutes or so, and then serve with blue cheese and celery!

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Chicken Wings! Finally!

Why are chicken wings glutenous?: Chicken wings are usually coated in flour, fried in hot oil, and then covered in sauce. So you must A) avoid  the coating of flour and B) avoid the undoubtedly contaminated frying oil.

So how can I eat gluten free chicken wings?: Make them at home! It is a bit daunting to deep fry in your own kitchen, but it is easier than it seems!

I’m intimidated by frying, do I have another option?: Yes! There are many, equally delicious, recipes and styles of chicken wings that you can bake. (see below)

Here is a buffalo chicken wing recipe (fried)


Here is a sweet soy wing recipe (baked)

Brussels + Bacon+ Apple= Fall side dish

My version of Martha Stewart’s Brussels Sprouts with Bacon and Apple !

Ingredients: (They’re all naturally gluten free! Yipee)

-Coarse salt and freshly ground pepper
-2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
-8 ounces bacon, cut into 1/4-inch dice (half a package)
-1 2 Granny Smith  apples: peeled, cored, and cut into 1/4-inch dice
-1/4 teaspoon fresh thyme leaves



-Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender (about 6 minutes.)

-Meanwhile, place bacon in a large skillet over medium heat.
-Cook until the fat renders, and bacon is crisp (2 to 3 minutes.)
-Add apples, and cook, stirring occasionally, until apples are golden brown (2 to 3 minutes.)
-Add thyme, and season with salt and pepper.
-Using a slotted spoon, transfer Brussels sprouts to skillet and mix it all up!

Serve immediately & enjoy!

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Mushroom Chicken Pasta – Cream sauce

My gluten free adaptation of Whole Food’s Sour Cream Chicken and Mushroom Pasta

Ingredients: (makes 4 servings) 

- 3/4 pound of chicken tenders
– 1/3 cup gluten free flour
– Salt and pepper to taste
– 1 tablespoon butter
– 1 tablespoon extra virgin olive oil
– 1/4 teaspoon garlic
– 1 cup sour cream
– 1 cup chicken broth
– 2 cups sliced mushrooms 
- 1 pound of your favorite gluten free pasta (I used Quinoa Ancient Harvest here)


Salt and pepper chicken breasts, and dredge them in gluten free flour. Melt butter in a skillet with olive oil and add chicken and brown on all sides, once fully cooked stir in garlic (don’t let it burn). Once garlic is cooked, add in broth,  sour cream,  and mushrooms. Cover and simmer on low heat for 20 to 30 minutes. In the meantime, cook your gluten free pastato your liking and strain. Stir your pasta into the sauce while it’s still hot. Then, enjoy!