Comments on: Apple & Leek Cornbread Stuffing

By: Nicole

Nicole — Thu, 03 Dec 2009 00:25:28 +0000

Hi, Maria,
Welcome to the site. Do what is best for your family. There is no harm in a gluten free diet. In fact, many people eat gluten free just for general health and well-being. I’m glad you found us. Keep reading!
Warmly,
Nicole

By: Maria

Maria — Tue, 01 Dec 2009 05:44:14 +0000

It is so nice to find your site. Our family has been at least partially gluten free since this spring. It seems we keep adding to the number affected by gluten. First the baby (and therefore me, since I am breastfeeding) , then my husband, and now perhaps our two older kids. It is strangely frustrating that, for us, the diet works, but all the medical tests came back negative. It does not help in moments of weakness. But, hey, why be weak when there are so many good foods out there? I’m especially excited to try the stuffing and the sandwich bread. We got through our first GF Thanksgiving by offering to bring a pecan-crusted pumpkin pie. It was a tasty experiment.

By: Nicole

Nicole — Sun, 29 Nov 2009 16:35:16 +0000

Hi, Jennifer,
I’m glad it worked out so well! Thanks for posting.
Warmly,
Nicole

By: Jennifer R

Jennifer R — Sun, 29 Nov 2009 01:49:34 +0000

I got compliments on the stuffing – definitely worth the work. Tastes great as leftovers too. I couldn’t find macintosh apples so I used different ones. I think it would be even better with macintosh. Thanks Nicole! Another winner!

By: After-Thanksgiving Sandwich | Gluten Free on a Shoestring

After-Thanksgiving Sandwich | Gluten Free on a Shoestring — Sat, 28 Nov 2009 16:49:02 +0000

[...] layer of cranberry sauce, then layered in some sliced Thanksgiving turkey, and topped it with Apple & Leek Cornbread Stuffing. Assemble the sandwich, slice it in half with a large serrated knife, & enjoy. [...]

By: Amy K

Amy K — Tue, 24 Nov 2009 01:01:29 +0000

Thanks for the tip on the pie crust!!! Happy Thanksgiving.

By: Nicole

Nicole — Mon, 23 Nov 2009 21:36:53 +0000

Hi, Catherine,
Thanks so much for the update. I’m really glad it worked out so well. It’s important to have a reliable pie crust recipe in your back pocket, for sure. And feel free to modify all my recipes to suit your tastes! That’s one of the many beautiful things about making your own food: making it just how you like it. It just so happens that this time around, you and I both like it the same way.
Warmly,
Nicole

By: Catherine

Catherine — Mon, 23 Nov 2009 00:56:05 +0000

The pie crust from the plum galette recipe worked just perfectly. Thank you! A note for others thinking of using it: I usually cut the sugar in recipes I find, because most American recipes call for way too much for my taste. Accordingly, when I doubled this pie crust recipe, instead of doubling the confectioner’s sugar from 1/3 to 2/3, I used 1/2 cup. The pie crust came out perfectly, as I said (flaky, beautifully golden) but it did, in fact, lack sugar. I will trust you completely from now on, Nicole, I promise!
It is such a relief to have a good pie crust again. Even the little cinamon twists I baked, using the extra bits of pastry, were a hit.

By: Nicole

Nicole — Sat, 21 Nov 2009 00:43:04 +0000

Hi, Catherine,
You’re most welcome. I would just use the directions for the plum galette as a guide. It’s the butter that makes it brown, not the flour, so you shouldn’t have to make many adjustments in baking method or time.
Warmly,
Nicole

By: Catherine

Catherine — Fri, 20 Nov 2009 17:17:20 +0000

Thank you, Nicole! I’ve pasted the pie crust recipe into my files, and am so looking forward to making it. It looks like it will behave more or less like regular pie crust, which, thanks to the invention of the food processor, is such a whiz to make. Haven’t made a pie since the diagnosis this past summer!
Oh: a question does occur. Since GF stuff seems to tend to brown much more quickly, perhaps a pie should not be started at high temp., as one does with a non-GF pie-crust pie? Thoughts?