Thanksgiving 2012 is almost here. Fortunately, a growing gluten-free market has resulted in the availability of plenty of gluten-free options making it easier than ever to celebrate with a traditional holiday meal. Among the many Thanksgiving dinner supplies overflowing my local supermarket’s shelves I spotted a package of Grainless Baker Seasoned Stuffing Cubes. Since I was familiar with the company, which I recently learned has changed their brand name to Three Bakers, I decided to give them a try.
I was first introduced to Grainless Baker’s products when I was searching for a tasty gluten-free hot dog bun. This was a rare item at the time. Grainless Baker’s version not only filled this gap but also had a great taste and texture. The great flavor of Grainless Baker’s products can be contributed to the fact that their small family owned and operated business was built on a foundation of more traditional baking. After a family member was diagnosed with Celiac disease, they made the switch to gluten-free. That was way back in 2002. As the company grew and evolved they decided to change their brand name to Three Bakers in order to be less confusing and to better reflect the family behind the brand. The name change is new enough that some of their products are still on the shelves with their older name.
The stuffing I picked up still had the old packaging, so I was feeling pretty positive about my purchase. I decided to make it as part of that night’s chicken dinner. The directions were pretty simple. Just add half the package to boiling water and stir till the water was fully absorbed. In addition to stove top direction, there were also directions for making the stuffing in the oven and a recipe that used sausage.
I followed the direction for stovetop stuffing. But I was not very happy with the flavor or the texture of the stuffing after doing so. It was far too moist and soggy, and the flavor had a bit of an aftertaste that I did not enjoy. As a result I decided to try again, this time I would follow oven directions. I had a strong feeling this would correct the sogginess issue, but not the problem I was having with the flavor. So I decided to use a mix of half chicken broth and water instead of plain water. This seemed to do the trick. The stuffing now had a nice toasted look and the after taste was greatly improved.
Though Grainless Baker’s/Three Bakers’ stuffing is not my favorite of their products, I still think it is a good option as an easy solution for gluten-free stuffing. This is especially true if you take the time to experiment and improvise. To learn more about this and all of Grainless Baker/ Three Bakers products visit www.threebakers.com.