Gluten Free Vegan Stuffing

A while back someone suggested to me that I should save the loaves of GF bread that fail to rise, and use them later as bread crumbs or in similar ways.

So as Thanksgiving was approaching I recalled a loaf of bread that had collapsed dramatically and was sort of gelatinous in the center. It was in the freezer.

Yesterday I took it out and thawed it for a while in a 180 degree oven. Then I sliced it to expose the gooey middle and toasted the slices in the oven. Next I more or less cubed it all, and mixed it in with some fried onions and mushrooms, chunks of GF vegan hamburgers (Wildwood GF tofu burgers), some orange juice, dried cranberries, and a bit of balsamic vinegar. I then baked it for about 35 minutes at 350 degrees in a covered glass casserole dish. It was my first attempt at GF vegan stuffing, and it was OK.

So I guess there was a good ending for that one failed loaf.

More recently I've tried moving away from using Ener-G egg replacer in bread. I made a loaf of banana bread recently, but it ended up so sweet it was more like cake. I've also found that freshly ground flaxseed does a marvelous job as a leavening agent, but unfortunately it seems my gut does not like it much. I'll probably try again with less flaxseed.

Another suggestion I found online was to use silken tofu as an egg
replacer. I might try that next.

I also made pies today for the first time in my life. I used teff flour for
the bottom crust and a mix of sorghum and teff for a sprinkle on the
top.

I hope everyone who celebrates it had a great Thanksgiving.