melissel Posted November 13, 2011 Share Posted November 13, 2011 I have some leftover homemade focaccia (sorghum, millet, corn starch, potato starch) that isn't aging well, and I was thinking I might use it in my meatloaf tonight. There are no flavors in it that would clash with the meatloaf, and it's pretty dry and crumbly already. Is there any reason why that wouldn't work? TIA! Quote Link to comment Share on other sites More sharing options...
LaxMom Posted November 13, 2011 Share Posted November 13, 2011 Nope. I use whatever GF bread I have on hand for meatloaf, no detectable difference from "regular". Quote Link to comment Share on other sites More sharing options...
Jenny in Atl Posted November 13, 2011 Share Posted November 13, 2011 We use GF bread in meatballs, meatloaf, you name it. Works just fine. :D Quote Link to comment Share on other sites More sharing options...
melissel Posted November 13, 2011 Author Share Posted November 13, 2011 Excellent, thanks! Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted November 13, 2011 Share Posted November 13, 2011 Any starch will work. I regularly use mashed potato or oatmeal in place of bread/breadcrumbs. Quote Link to comment Share on other sites More sharing options...
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