Gluten-Free Stuffing

Gluten Free Stuffing

Ingredients For the Gluten-Free Bread:

  • 1 cup warm water
  • 1 1/2 tablespoons instant dry yeast
  • 3 eggs
  • 1/4 cup brown sugar
  • 1 cup Tapioca Flour
  • 1/2 cup Potato Starch
  • 1 cup White Rice Flour
  • 2 teaspoon Xanthan Gum
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Instructions For the Gluten-Free Bread:

  1. Combine the water and yeast. Let it sit for a couple minutes.
  2. Add the eggs, brown sugar, tapioca flour, potato starch, 1/2 cup of the white rice flour, the xanthan gum, baking powder, and salt. Stir until smooth.
  3. Add the remaining 1/2 cup of rice flour and stir to combine. *I just add it later so that it’s not as hard to stir!
  4. Plop it on a greased baking sheet and allow to rise for about 30 minutes.
  5. Bake at 350ºF for about 45 minutes.

Ingredients For the Stuffing:

  • 6 cup dry bread cubes (cook at 200ºF until dry or chop into cubes and set out for a day or two until dry)
  • A few tablespoons olive oil or butter
  • 2 teaspoons minced garlic
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  •  2 teaspoons Italian seasoning (or any combination of sage, thyme, oregano, basil, and rosemary)
  • 3 cups chicken stock
  • 1 egg, slightly beaten

Instructions For the Stuffing:

  1. Sauté the garlic, onion, and celery.
  2. Add the bread and seasoning.
  3. Add the chicken stock and egg and mix just until combined (don’t over mix).
  4. Dump into a greased baking dish.
  5. Bake for about 30 minutes at 350ºF or until the top is toasty.

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