Gluten free stuffing recipe

Gluten free stuffing recipe

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  • Recipes
  • Dish type
  • Side dish
  • Stuffing

This gluten free or breadless stuffing is made with chickpeas instead of bread, but is nonetheless absolutely delicious. Great for a gluten free Christmas stuffing!

8 people made this

IngredientsServes: 8

  • 2 tablespoons olive oil
  • 120g sliced fresh mushrooms
  • 2 cloves garlic, chopped
  • 8 tablespoons chopped celery
  • 5 tablespoons chopped onion
  • 125ml water
  • 1 1/2 chicken stock cubes
  • 620g tinned or boiled chickpeas
  • 1 egg
  • 2 teaspoons dried sage
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Preheat oven to 180 C / Gas 4. Grease a glass baking dish.
  2. Heat the olive oil in a large frying pan. Cook the mushrooms, garlic, celery and onion in the olive oil 3 to 5 minutes. Add the water and stock cubes; cook and stir until the cubes are dissolved.
  3. Combine the chickpeas, egg, sage, salt and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminium foil.
  4. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

Gluten free note

Ensure that the chicken stock cubes are gluten free. You could use vegetable stock cubes instead.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I made this yesterday using the stock from cooking the chick peas instead of stock cubes and water. I whizzed 8oz chickpeas in the processor and about a minute later they looked like chick pea flour. nb I had skinned them after cooking but before processing. Used less salt, half a head of garlic and probably no more than 1 tblsp celery (not keen on the stuff anyway) otherwise quantities and ingredients as stated in the recipe. Our guests pronounced it delicious and kept the dish at their end of the table so I did not try it until lunch today. Even cold it was yum.Will definitely make again. I guess it would work using bought chickpea flour for convenience. My 8oz chickpeas made enough stuffing for the small bowl from the pyrex 3 casserole set.-22 Dec 2016

Gluten-Free Stuffing

Gluten-Free stuffing that is bursting with flavor, simple to make, uses only ten ingredients, and is perfect gluten-free stuffing recipe for baking or stuffing a Turkey.

This gluten-free stuffing has a dairy-free and a vegan option.

If you are looking for other sides to go with your holiday meal you might want to check out my Red Roasted Potatoes.

My Five Minute Gluten-Free Gravy is incredible and really only takes 5 minutes! For more gluten-free recipes check out my gluten-free side dishes.

Gluten Free Stuffing Mix

Gluten Free Stuffing Mix is super easy to make, all you need is a loaf of gluten free bread, some spices, and a baking sheet. You can add dried vegetables and fruits to this mix depending on what you like. Personally, I like to add the other ingredients fresh when it’s time to make the stuffing. The idea is that you can make this ahead of time, then when it comes time to make dinner you just add your extra ingredients and bake. So easy!

Best Gluten-Free Thanksgiving Stuffing Recipe Tips

These are our tips for making gluten-free stuffing that is just as alluring as regular stuffing…

  • Use the best Gluten-Free white bread you can find. Cut the bread into cubes and toast the cubes in the oven so they hold their shape after you add liquid.
  • Amp up the other ingredients. You never realize what a distinctly iconic flavor wheat has, until you stop eating it. In order to not miss the wheat in the Thanksgiving stuffing, you must add more pops of freshness than you might overwise. After all, stuffing is primarily bread, butter, and herbs, so make the butter and herbs count! Dried cranberries are another great distraction. The tangy-sweetness balances the savory flavors.

Assemble the Stuffing

In a large bowl, combine the toasted, slightly stale cubed bread and vegetables. Mix together gently, then slowly add 1.5 cups of chicken broth all while gently mixing the ingredients together.

Do not pour the broth over the bread in one spot as it will make that spot soggy. You want to evenly pour it over all the ingredients while mixing simultaneously.

Add the tossed mixture to a lightly greased 9吉″ standard casserole dish and gently press down on the mixture.

Cover the dish with foil and bake the stuffing for 35 minutes. After 35 minutes, remove the foil cover and bake for 10-20 more minutes until the top browns and is slightly crispy.

Keto Stuffing Recipe

You asked for it, so here it is! And honestly…. you will probably be amazed at just how simple this homemade keto stuffing recipe is.

The holidays can be stressful enough without the need to cook duplicate dishes- one low carb, one regular. I vowed to avoid that this year and, because stuffing is everyone’s favorite I started there. My keto stuffing recipe is absolutely so simple you won’t miss opening a bag or box and just adding butter and water.

Is this a Keto Dressing Recipe?

The biggest difference between a dressing and a stuffing isn’t just that one is often stuffed inside a bird. It really is that a dressing recipe is wetter and baked in more of a casserole style versus a fluffier and slightly drier stuffing. You can add a bit more moisture to this and make it more like a traditional dressing if desired.

Tips for Making a Keto Stuffing Recipe

The recipe uses pre-made keto bread or rolls (either store bought or homemade) so when it comes time to put together the stuffing it literally takes just minutes. I will give you the quick version and quickest version below :

Quick version– crumble the keto bread, drizzle with olive oil and bake for about 5 minutes until lightly browned. Saute chopped veggies in olive oil for a minute or two to bring out flavors. Mix together with melted butter and bake again.

Quickest Version- mix crumbled keto bread with chopped veggies and melted butter. Add to dish and bake.

The difference between the two is basically just time and flavor. Sauteing the veggies will bring out more flavor and pre baking the bread will give a bit more of that crunchy stuffing everyone loves. It really is personal preference.

The nutrition facts will vary depending on what kind of keto bread or rolls you use. I have made this with both my fathead rolls and a 1 net carb per slice bread. The nutrition label below is a VERY ROUGH ESTIMATE. It is on the high side for those who may have to use the higher carb low carb breads.

Making our keto stuffing recipe

Start with your preferred low carb or keto bread. Crumble and place on a sheet pan drizzled with olive oil. Bake 5 minutes. This will dehyrdate the bread a bit more giving it a day old feel.

When you remove the bread crumbles from the oven they should be browned and on their way to giving you that yummy crunchy stuffing.

In a bowl, mix veggies with seasoning and melted butter.

Combine all keto stuffing ingredients together and add to your favorite baking dish. Bake for 10 minutes covered with foil and 5 minutes uncovered.

This keto stuffing recipe is perfect for any holiday or stuffing mushrooms, chicken, pork. The options are endless.

Need Keto Thanksgiving Recipes?

If you are trying to build your holiday meal plan, then this is a great beginning. Alongside this keto stuffing, you’ll want more low carb friendly choices other than just the turkey or ham. Below are some great choices.

    are ideal for going alongside the rest of your meal. Slather them with butter and feel indulgent.
  • My Keto No-Pasta Salad is another ideal side dish for any potluck or family dinner. A great sub for that classic carb laden side.
  • Of course, you have to have a sweet treat and nothing is better than Keto Pumpkin Spice Bread for your holiday meal.

Reader Reviews

My mom makes the best cornbread dressing in the South so I needed a grain-free alternative to keep me from being tempted to indulge on thanksgiving. This recipe was incredible! Perfect consistency and texture!

I made this last Thanksgiving, and it was a big hit. It’s the best stuffing I have found! It has become a staple for our Thanksgiving feast.”

Just wanted to give you two thumbs up on this one!! Made it on Thanksgiving and it was so very delicious. I will be making this on a regular basis now. Thank you for solving one of my grain free challenges…stuffing!”

I have made this recipe for Tgiving every year since we started GAPS in 2012. It is just our small, immediate family and my in-laws. But even though my in-laws eat nothing but processed food when they aren’t visiting us, they gobble up (Tgiving pun intended. ) this stuffing. Only change I make is substituting diced apple for the dates. Will be making your recipe again this year.

I know this recipe has been out for awhile, but just wanted you to know that I made it for the first time this past Thanksgiving and it was absolutely DELISH! Very easy to put together and tasted even better the next day. Thank you for such a terrific recipe. I will definitely be sharing with my friends and family!

Gluten Free Cornbread Stuffing

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

Do you call everyone’s favorite holiday casserole “stuffing,” or is it “dressing” to you? I think that stuffing is technically the term to use if you’re cooking it in the chest cavity of the bird. ? And dressing is what is baked outside the bird, like we’re doing here.

You’ll correct me if I’m wrong. Either way, I call it stuffing. I’ve never baked it in the bird. It makes me too nervous.

My recipe for old fashioned gluten free cornbread has long been one of the most popular recipes on this site. And now, in the holiday season, it’s enjoying its moment in the sun. It’s a wonderfully versatile recipe, since it can handle all manner of substitutions.

Don’t have plain yogurt? Use buttermilk. I’ve done it and it works beautifully. Or try half sour cream and half milk. That works, too. To make it nondairy, try plain nondairy yogurt and nondairy Earth Balance in place of butter. Perhaps the best part about this cornbread (other than how it tastes, of course!) is that there’s no rice flour. Just cornmeal.

When I make a more classic stuffing with bread, the only way to truly flavor the bread cubes is first to toast them. This savory gluten free cornbread stuffing needs nothing of the sort. Just bake the simple cornbread (up to days ahead of time, wrapped tightly and stored in the refrigerator or freezer), cook the aromatics, combine with eggs and stock and bake.

You can make this stuffing into a weekday meal, if you like, by adding some ground pork. Cook the pork with the vegetables, and proceed with the recipe as written. Or make it after the holidays with some leftover holiday ham. Just cube the ham and add it with the aromatics. You simply can’t go wrong.

Step-by-Step Instructions with Photos

Slice bread into half inch cubes.

Spread chopped bread pieces on a couple baking sheets one layer deep. Bake for about 10 minutes on 325 degrees, until cubes are dry however, do not brown them.

Increase temperature of oven to 350°

Cool bread crumbs as you melt ghee in pan. Add onions and celery and sauté for 10 minutes. Add herbs, salt and pepper in for the last couple minutes of cooking. Add 1 ½ cups stock.

Temper eggs by spooning a bit of stock into the eggs, adding little by little to the eggs until all the stock/veggie mix is beat in the eggs.

Place bread cubes into a baking dish. Pour stock/eggs over and mix, moistening the bread. You want to make sure the stuffing is not too dry or too soggy. I find that I like each piece of bread to be coated and a bit wet but not soggy all the way through. If it’s too dry add extra stock a little at a time to not over moisten.

Bake for approximately 45-50 minutes on 350 degrees or until the top is brown.

Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 18 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

Gluten Free Stuffing

Many would argue that the table just isn&rsquot complete without a big dish of Classic Stuffing. But what about your friends and family with allergies that prevent them from eating wheat? This gluten free stuffing will save the day&mdashand spoiler alert, it tastes exactly the same as the real thing.

Still, most packaged gluten free breads could use some help in the flavour department: buy 225 grams of sausage meat (or remove from fresh sausage in casings) and brown it in a pan, transfer it to a plate, then continue on with step 2 in the recipe. Add the cooked sausage to the bowl with the bread in step 4.

We like to use stale bread in stuffing recipes, as it reduces the risk of stuffing sogginess and helps ensure the top gets super crispy. If you only have access to fresh bread, break tear it into bite-sized pieces, spread on a sheet pan, and dry out the bread in a 100ºC (80ºC fan) oven for 20-30 minutes.


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