Makes about 2 1/4 cups
See also: Be sure to check out these notes about stuffing a bird.
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Makes about 4 1/4 cups
See also: Be sure to check out these notes about stuffing a bird.
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Makes about 2 1/2 cups
See also: Be sure to check out these notes about stuffing a bird.
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If you are celiac, or are avoiding wheat or gluten for any other reason, you may be wondering how to stuff a turkey, chicken, or other bird. You may be asking yourself “will my allergy forever condemn me to eating dry foul?”
Fear not! There are many fantastic stuffing recipes which are wheat-free and gluten-free, and which you may enjoy even more than previously wheat-infested recipes. bread crumbs just aren’t necessary in the stuffing.
Originally, I had just one stuffing recipe on this web site. Now that I have several more, has created a whole section just for stuffings.
If you have the stuffing recipe you would like to share, please leave a comment.
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Growing up with allergies, both food and environmental was a challenge. Fortunately as a teen I out grew most of my multiple allergies.
Years later, one of my two children has a milk allergy. I started the web site Avoiding Milk Protein first as a way to learn about, and find food that is truly free of dairy. As I went on, I discovered how many foods and products have entered the market for the allergic consumer. I also learned, and shared different strategies for coping with life with an allergic child.
As my gluten Free lists grow as well as nut and milk free lists, so did my knowledge and experiences. I continue to marvel at the creativity people put into dealing with the hazards of allergies.
Karen Blue
Avoiding Milk Protein
Karen has contributed a number of articles to the Allergy Details newsletter, and this site, including Milk Alternatives.
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Diagnosed with Fibromyalgia and multiple food and environmental allergies 15 years ago, Shirley has learned through personal experience how hard it is to change your life for the better.
Shirley understands first hand the difficulties of trying to plan creative, nutritious and affordable menus while having to avoid such common foods as wheat, dairy, eggs, corn, gluten, sugar, just to name a few. But through understanding, education and a keen interest to help people find food alternatives to fit into their life schedules, Shirley has developed an expertise and well known reputation in Dietary Design.
As one of the Food Editor’s for Lapointe’s Cookbook, “From Our Kitchen to Yours”, published by General Store Publishing House and author of ‘Finally Food I Can Eat’ an inspirational dietary handbook and cookbook for people with food allergies and food intolerance, Shirley is well known in the Ottawa area as a expert in menu planning. She has published various articles for Eco- Sense, a publication for people with allergies, and for the Celiac News, Ottawa Chapter a quarterly newsletter. She has also been a presenter at the 5th Annual Heart Smart Smorgasbord, and has done talks at the Ottawa Environmental Health Clinic on food allergies, intolerances and rotation diets.
Shirley strives to keep current with new research and development in the area of nutrition and its effect on health. She is currently studying nutritional science and is actively involved in the AAIA (Allergy Asthma Information Association), Canadian Celiac Association, and AEHA (Allergy and Environmental Health Association).
Shirley’s expertise also extends into the kitchen with her tasty deserts and snacks and other specialized catering items.
As a Food Allergy Consultant and Dietary Designer, Shirley brings a sound expertise and understanding to clients and their families that few can match. Her pleasant and caring manner, her own experiences as a food allergy sufferer and her creative design flare, makes Shirley and Delicious Alternatives “a must” for clients struggling to find the light at the end of dietary tunnel.
For some wonderful baking tips, recipes, menu planning idea, and specialized catering see our website at www.deliciousalternatives.com
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Many people who are gluten intolerant can tolerate oats, others can not. Most find that they can tolerate oats as long as they are truly gluten free. On the farm, the harvesting equipment used to harvest oats, can be used to harvest wheat. In the manufacturing process wheat and oats are also often cross contaminated. Gluten free oats, have no opportunity to cross contaminate with gluten.
Health Canada’s: Position on the Introduction of Oats to the Diet of Individuals Diagnosed with Celiac Disease (CD)
Certified gluten free oats, and products made with gluten free oats:
Creamhill Estates Gluten Free Oats
Bobs red mill Gluten Free Oats
No Nuttin Granola bars Made with Gluten Free Oats
Only you can decide what is safe, many people can tolerate a small amount of cross contamination that may occur with regular oats. The market for certified gluten free oats is growing so they are becoming easier to find.
By Karen Blue
If you do not have celiac disease (for example, a gluten allergy), use your judgment. If you do, I suggest you avoid oats due to the far-reaching, and often initially silent effects of celiac disease.
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I just received a very helpful but embarrassing comment. It turns out that the article about wheat-free foods you can eat didn’t, well it it didn’t say much of anything really. It wasn’t helpful.
I have just updated it. There is a list of ingredients you can cook with and links to the recipe section.
My apologies to previous visitors who found the article frustrating!
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Sake, also known as nihonshu, can best be compared to beer. It is a Japanese alcoholic beverage made from fermented rice.
If you think you may be allergic to sake, there are two likely possibilities. You may have a rice allergy. Or, you may have a yeast allergy.
If you have a rice allergy, you are likely to notice similar symptoms when you eat cooked or steamed rice, or when eating rice noodles.
If you have a yeast allergy, you will likely notice similar symptoms when you drink beer, wine, or eat bread.
It may be possible that alcohol makes you more sensitive to your allergens. Therefore, while you may not have a problem with rice on its own, you may have a noticeable problem when you have rice together with alcohol.
After the sake fermentation process is complete, the resulting liquid is full of rice solids, and is very clouded. Other than nigori, the product is filtered and ends up being quite clear. You may therefore have bigger problems with nigori and other types of sake.
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