Carla's Gluten Free Recipe Box Newsletter: November 10, 2016


Dear reader,

There are only two weeks left before Thanksgiving. I've already started my cooking. If you'd like to join me, follow along over the next few days or save all of the recipes to make them closer to the big day. I've started with my favorite dressing recipe which contains commercially made baguettes. It's so flavorful, you don't need the juices from the turkey for flavor. However, I've included a few other delicious stuffing recipes in this newsletter. Which will you choose?

Tomorrow I will make the dough for my favorite gluten free pie crust. Stay tuned for more that tomorrow!

Please note that these recipes are available immediately to members. If you're not a member, join today. Just scroll to the bottom of this email to sign up for an annual or lifetime membership. The 25% off sale has been extended for a limited time.


Happy and healthy gluten-free Thanksgiving!



This is my new favorite gluten free dressing recipe. OMG! Using Schar baguettes makes it as close to my old gluten recipe for stuffing that used sourdough bread. This recipe contains so much flavor, that you can skip stuffing a turkey. It's delicious straight from the dish!

Get this recipe now!




A membership provides you with access to over 1,200 delicious gluten-free recipes by gluten-free recipe developer, Carla Spacher, who creates recipes for large manufacturers. Plus, get access to over 400 articles on gluten-free baking tips, substitutions, gluten intolerance, celiac disease, and gluten sensitivity. Also get use the handy carbohydrate, gluten free products, and ingredient substitution databases. (Be sure to check out the sample recipe and video under the "What You Get section.)

Learn more!

Learn more...

• Don't miss another recipe or article. Sign up for the RSS Feed to have every post delivered by email.

• Find Members FAQs here.

• New to the gluten-free diet? Check out the New? page.

• Need a gluten-free substitute? See the Substitutes page.

• Do you weigh your dry ingredients? Check out the Conversions page.

• Need more recipes? Visit the list of categories under the Index.

• Was this newsletter forwarded to you? Subscribe to this newsletter by visiting any page on my website and scroll to the bottom of the left side and fill out the easy form. Using mobile devices, click on the three or four bars and scroll down.

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