Happy Thanksgiving from all of us
at Portions and Newton's No Gluten!
We have lots of great gluten-free treats to
keep everyone happy this Thanksgiving long weekend!
- 5" Pumpkin Pie - ready to bake
- Pumpkin Spice Cupcakes - Dairy and Egg Free
- Pumpkin Spice Muffins - Dairy and Egg Free
- Pumpkin Tarts
- Apple Pie - Dairy and Egg Free - ready to bake
We will also have our bean flax dinner rolls available on Saturday, October 11. These will be available by pre-order only and must be picked up on the 11th. Please call the store to pre-order (519-837-3337).
Do you have a favorite pie recipe but need some gluten-free pie shells? We would love to help you out! Our own 3" tart shells are available in both dairy and egg or dairy and egg free varieties. We also carry Molly B's 9" pie shells if you need to make a full size pie.
We hope you have a safe and fun holiday
with friends and family this Thanksgiving weekend.
A fantastic recipe made for use with our own Newton's No Gluten breads, even your non-gluten-free guests will be clamoring for second helpings!
Portions Gluten-Free Savoury Stuffing
*dairy free, egg free option
1 loaf - Newton's No Gluten White Rice Bread (*NNG Sandwich Bread), thawed
3 Tbsp. poultry seasoning
1 tsp. salt
3 Tbsp. butter, melted (*Earth Balance Dairy Free Spread)
2 cups hot chicken stock or water
3 Tbsp. bacon fat, previously rendered and reserved or olive oil
3 large stalks celery, diced
3 medium onions, diced
1 medium apple, cored and diced
6 stalks fresh parsley, chopped
3 cloves garlic, minced
1/2 cup currants, washed then soaked in 1/2 cup of water to plump, then drained
Cube sliced bread into bite sized pieces. Put into a large bowl. Do not dry bread cubes.
Sprinkle with poultry seasoning and salt. Gently mix.
Mix melted butter and hot stock in a bowl.
Pour butter and hot stock mixture over bread cubes 1/2 a cup at a time. Mix cubes after each addition for even distribution. Set aside.
Heat bacon fat in a medium frying pan. Sautee onions and celery until partially cooked (approx. 5 min.).
Remove from heat and add apples, garlic, currants and parsley. Mix well.
Add contents of frying pan into bread cubes. Mix well.
Lightly press into greased 8x8 pan.
Tightly cover pan with foil and bake at 400F for 30 minutes.
Reduce heat to 350F and continue to bake for an additional 30 minutes.