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Recipe: Gluten-Free Sausage and Apple Stuffing

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

As we continue to get closer to the holidays, a number of great Thanksgiving and Christmas recipes are being released. For most Celiacs, the focus will be placed on finding a gluten-free stuffing (which is typically as easy as finding a good gluten-free bread to use with a traditional stuffing recipe).

If this sounds like you, here is a good-looking gluten-free recipe for a sausage and apple stuffing that you will likely enjoy! If you try it out, leave your feedback in the comments below!

Gluten-Free Sausage and Apple Stuffing Recipe

Stuffing Ingredients:

  • 1 pound mild bulk breakfast sausage (Jimmy Dean All Natural Regular Pork Sausage is gluten-free)
  • 4 tablespoons butter
  • 1 large yellow onion, finely diced
  • 2 Granny Smith apples, cored and chopped
  • 1 tablespoon poultry seasoning (check ingredients to make sure gluten-free)
  • 1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh rosemary
  • 6 cups of fresh gluten-free bread, cut into 1/2 to 3/4-inch pieces (it tastes best if you remove the crusts before cutting)
  • 2 to 3 cups chicken stock, gluten-free
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper

Stuffing Directions:

  1. To prepare the gluten-free bread, spread the 6 cups of cut bread on a cookie sheet (or two) in a single layer and place in a 200-degree oven for about an hour. (Pieces should dry and be a little crispy)
  2. To prepare the stuffing, preheat the oven to 375 degrees.
  3. Sauté sausage in a large heavy skillet over medium-high heat until cooked through.
  4. Using a slotted spoon, drain the sausage and move it to a large bowl.
  5. Wipe most of the grease out of the pan with paper towels.
  6. Melt the butter in the same skillet over medium-high heat.
  7. Add onions, apples, and poultry seasoning to the skillet and sauté until the onions are soft, about 8 minutes.
  8. Mix in the drained cranberries, sage, and rosemary.
  9. Add the mixture to the sausage, then mix in the bread crumbs.
  10. Add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Stir carefully to avoid destroying the gluten-free bread crumbs.
  11. Season with salt and pepper.
  12. Spray a 9- by 13-inch rectangular casserole dish with gluten-free cooking spray, fill with stuffing, and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.
  13. Remove and serve immediately.

Recipe: White Bean Flour Bread

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

When switching to a gluten-free diet, probably the biggest adjustment for most Celiacs is finding a suitable bread (or resolving to avoid it for all eternity!). There are a large number of gluten-free bread options available out there, but few are any good.  That of course doesn’t mean you should quit looking!

I also enjoy reading about which breads other people enjoy. Whether it is homemade bread or a mix. Today I noticed a nice gluten-free recipe over at Mennonite Girls Can Cook which covers how to make a delicious White Bean Flour Bread. Here is the recipe they’ve shared:

Gluten-Free White Bean Flour Bread Recipe

Bread Ingredients:

  • 1 cup warm water
  • 3/4 cup milk
  • 3 large eggs
  • 3 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1 tbsp. molasses
  • 2 rounded tsp. xanthan gum
  • 1 1/2 tsp. salt
  • 1 cup white bean flour
  • 1 cup Kinnikinnik bread/bun mix (or 1 cup brown rice flour)
  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 1 tsp sugar
  • 1 pkg reg. yeast or 1 tbsp.
  • Optional: Add 1/2 cup of raw sunflower seeds

Bread Directions:

  1. In a heavy-duty mixer beat eggs slightly, then add other wet ingredients.
  2. Sift together dry ingredients and then add to the liquid, beating hard for about a minute. You should see the batter change and become smooth (while you are mixing the dough, you will smell the ‘bean’ flour… but this is the only time. When it is baking or you are eating it, it has a very ‘whole-wheat’ bread smell and taste!).
  3. Line the bottom of the pans with wax paper and lightly oil the pans (gluten-free baking tends to stick more than regular wheat flour).
  4. Place the pans in the oven with the oven light on….and cover the pans with a towel.
  5. Let rise for about an hour until loaves round over the top of the pan.
  6. Bake for 45 minutes at 350′ – or until tops are nicely browned – do not underbake.

Celiac Twice as Common in the Elderly

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

To anyone who says they are too old to have Celiac Disease, a recent study shows that is not the case. In fact, according to a recent report over at Celiac.com, it looks like Celiac Disease is twice as common in the elderly (2.5 times to be exact) than in the younger population!

It appears the study was inspired by the lack of research which has been done on the elderly to date.   Here is a small excerpt from their post:

This study shows that celiac disease is far more prevalent in elderly people than in the general population.  To better detect and treat celiac disease in elderly populations, the doctors are encouraging the use of active case finding using blood tests, since undetected celiac disease can lead to serious complications and even early death.

I find this interesting, but it makes sense. It generally takes a traumatic event before Celiac Disease symptoms begin, so many young people may not have it yet, while the elderly have probably had at least 1 traumatic event throughout their lives.