Wheat Free Stuffing

I really wanted to make wheat free stuffing when my son was old enough to eat solid foods at Thanksgiving dinner so he could have the full Thanksgiving experience.

In my past life (before food allergies), I made stuffing using the boxed mix (Stove Top) or, if I was going all out, a bag of seasoned croutons.  

I couldn’t find a wheat/gluten free stuffing mix so I decided to make my own croutons which meant I had to find some gluten free and egg bread. 

It really didn’t matter that every wheat and egg free bread we had tried was too dry and crumbly for our taste because, for croutons, dry and crumbly works!  I use Food for Life’s brown rice bread which has a really nice flavor (in my opinion).

This recipe isn’t as quick and easy as boxed stuffing or even pre-made bags of seasoned croutons but the most time consuming part – making the croutons – can be done a few days ahead of time.  You could even sauté the vegetables and herbs the day before and just throw everything together the day of your feast.

Even though this stuffing does require a little bit more effort, the end result is a delicious and makes Thanksgiving dinner complete!


 Wheat Free Stuffing
Dairy, egg, wheat/gluten, soy free

Ingredients:

Cooking spray

1-1/2 loaves gluten, soy, egg, dairy free bread (or enough to make 6 cups)

1/4 cup olive oil

2 onions, diced

2 stalks celery, diced

1/2 cup diced carrot

2 shallots, minced

2 teaspoons rubbed sage

2 teaspoons dry thyme leaves

2 teaspoons sea salt

1 teaspoon freshly ground pepper

1/2 cup white wine

1-1/2 cups gluten free chicken broth

Directions:

1) Preheat the oven to 300 degrees F. Spray a baking sheet with cooking spray. Cut the bread into 1/2 inch cubes and place on the baking sheet in a single layer. Toast in the preheated oven for about 45 minutes being sure to toss the cubes every 15 minutes to ensure even toasting. When the bread cubes are dried completely, remove them from the oven and cool. Store in an air tight container until you are ready to make the stuffing.

2) Heat the oil over medium heat in a saute pan. Add the onions, celery, carrot and shallots to the pan and saute until tender. Add the sage, thyme, salt and pepper and cook for an additional two minutes stirring frequently. Add the wine and continue to cook for two more minutes or until the wine is reduced by half.

3) In a large bowl, place the toasted bread cubes and toss in the vegetable mixture. Add the chicken broth and stir until the bread cubes are evenly moistened. Transfer to a baking dish and bake at 325 degrees F for 20-25 minutes.

Makes 10 (1/2 cup) servings.






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