On 11/3/2010 10:13 PM, sf wrote:
> On Wed, 3 Nov 2010 19:13:06 +0000 (UTC), Doug Freyburger
> > wrote:
>
>> Like kamut, spelt is a less domesticated relative of wheat. It's lower
>> in gluten than the common breeds of wheat. Folks who are mildly wheat
>> or gluten intolerant could consider trying them. No luck when I tried
>> them but I know other wheat intolerant people who can eat either kamut
>> or spelt without problems. It's something to experiment with.
>
> Thanks, I'll ask DIL if she wants to take a chance. I also like your
> idea of breadless stuffing and crustless pumpkin pies. It would be a
> good excuse to buy some cute ramekins at the very least. Do you have
> a breadless stuffing recipe that you use for inspiration or do you
> just wing it? I suppose I could make cornbread using no wheat and
> make a cornbread type stuffing if the breadless stuffing idea doesn't
> fly at my house.
>


My mother used to make potato stuffing at Thanksgiving. It's been
years and years since I've had it but I think it was just mashed
idaho potatos with sauted onions and lots and lots of Bell's
Seasoning - and milk, butter, and salt and pepper.

It didn't get stuffed into a turkey or baked in a casserole. It was
just lumpy mashed potatoes with onions and Bell's. She also made
plain mashed potatoes and a bread stuffing.

Tracy