One Response

  1. Elli Graham
    Elli Graham December 17, 2013 at 6:19 pm | | Reply

    I have used corn bread stuffing mix for years but am now making my own, using corn meal and oatmeal,slightly pulvarized in a blender, a trace of xylotol, plus poultry seasoning, celery salt and onion powder. I also have to use an egg substitute, as well as dairy. Bake as muffins and crumble while still warm. When cool, they can be put in food processer to make crumbs.
    In case you haven’t discovered it, Job Lots has quite a variety of gluten-free flours and mixes, quite often priced lower than the grocery stores. For me the problem with the mixes is sugar already added. Now I’m looking for an eggless pumpkin pie filling. Thanks for the sharing of recipes that work.

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