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Wendy sent me this recipe. Thanks Wendy

Stuffing
1/2 medium onion, diced
2 celery stalks, diced
1 small carrot, grated fine
4 T. butter
2 c. chicken bouillon
1/4 t. pepper
10 slices of (3 day old) GF bread, cubed

In large pot, saute onion, celery and carrot in butter.  When tender, add
bouillon and pepper.  Remove from heat and stir in bread cubes.  (Add other
additions such as raisans & nuts). Bake in a covered, buttered casserole-dish
at 350 deg. 30 min.

Note:  To make cornbread stuffing, substitute half the bread with cornbread.
I have a cornbread recipe in my newly-published RecipeBox book ... mentioned
below.


...Very Shortbread
1/2 c. cornstarch
1/2 c. confectioners sugar
1 c. GF flour mix
2 t. xanthan gum
3/4 c. butter

Sift (optional) dry ingredients.  Rub butter in by hand.  Form the batter into
a square block only 1" wide, wrap in waxpaper.  Refrigerate for 1 hour.  Cut
3/4-1" slices and place on ungreased cookie sheet.  Press lightly with fork to
create pattern on top.  Bake at 300 deg. 17-20 min.  Makes 3 dozen.

Note: you mentioned about using for a pie crust.  I'm sure it work out great.
Also, I mentioned other easy pie crust recipes in my RecipeBox.


...Graham Cracker Crust
A recommendation is to use Health Valley's Rice Bran Crackers (actually are
quite similar to a strong-tasting graham cracker). I've used them for crusts &
they work great!

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