This wheat free stuffing is also free of dairy, eggs, soy, fish, shellfish, peanuts, and tree nuts making it an allergy-friendly dish that all of your guests will enjoy.
For me, Thanksgiving dinner would not be complete without stuffing. So, when my son was old enough to eat solid foods, I was highly motivated to figure out how to make an allergy-friendly version that everyone could enjoy. In my past life (before food allergies), I made stuffing using the boxed mix or, if I was going all out, a bag of seasoned croutons.
Nowadays, you can find wheat free stuffing mix at the regular grocery store. But, in 2006, it was not an easy item to find so I decided to make my own from scratch.
Wheat Free Bread is Dry and Crumbly and That's OK!
My son is allergic to wheat, eggs, dairy, barley, and peanuts so step one was to find bread that is free of those allergens. I have found that there are a lot of great gluten free bread products out there but many of them contain egg.
It really didn’t matter that every wheat and egg-free bread we had tried was too dry and crumbly for our taste. For croutons, dry and crumbly works! My go-to bread for this recipe is Food for Life’s brown rice bread because I think the flavor is similar to a whole wheat bread. I have also used white gluten-free bread and it works well, too.
Make it Ahead of Time
The croutons can be made a few days before you plan to make this stuffing and mixture of carrots, onions, celery, and shallots can be made the day before. I have even assembled the whole thing the night before, which works fine, but I tend to mix the cooked vegetable mixture, croutons, and broth the morning of our feast.
This recipe calls for 2-1/2 cups of broth to be added to the crouton mixture. I have found that this amount varies quite a bit depending on how dry the croutons are and what kind of bread you use. I continue to add broth until the bread won't soak it up anymore, sometimes it is closer to 4 cups.
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.
Even though this stuffing does require a little bit more effort, it's delicious and makes our Thanksgiving dinner complete!
Ingredients used in this recipe
Wheat Free Stuffing
- Cooking spray
- 1-1/2 loaves gluten free bread 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 or broth
- 2 1/2 cups gluten-free chicken broth (see note)
- 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.
- 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 (or broth) and continue to cook for two more minutes or until the wine is reduced by half.
- In a large bowl, place the toasted bread cubes and toss in the vegetable mixture. Add the chicken broth gradually and stir until the bread cubes are evenly moistened and no longer crunchy (this may require more broth). Transfer to a baking dish and bake at 325 degrees F for 20-25 minutes.