Traditional Bread Stuffing, Gluten-free
This holiday season you may find yourself craving a good old-fashioned stuffing with moist, fluffy bread cubes and lots of sage and thyme. Well, you can have that. Even if you're gluten-free.
I had a few failures before I got the hang of making this recipe with gluten-free bread, so let me give you a few clues as to how this recipe is different than a regular one. The first thing you should know is that the bread cubes may need to be cut smaller than with gluten-containing bread cubes, especially if the bread you are using is the very firm, heavy type of gluten-free bread. That stuff can expand enormously, and you end up with huge cubes once they absorb all the liquid, or dry hard-centered cubes if they don't absorb all the liquid. Weigh the bread rather than trying to measure the cubes. GF bread just doesn't have a consistent volume per variety so you can't measure by volume. If your bread is very dry, you can skip the toasting. The other thing that makes this stuffing different is that it calls for a lot more liquid. The GF bread just needs that in order for the stuffing to work.
Use your favorite gluten-free bread. I used a combination of my Teff Sandwich Bread and a white sandwich bread, but I have had success with bread from New Cascadia Traditional Bakery using the above guidelines. My new Sandwich Bread Recipe works well too.
Recipe for Gluten-free Traditional Bread Stuffing
Chop into small pieces:
2 Cups Onion
1 Cup celery
In a large pan, sautee the onion and celery with:
1 stick (8 Tbsp) unsalted butter
While you are waiting for the celery and onions to cook until they are translucent, cut into small cubes:
1 pound gluten-free bread, dry or toasted
Set aside. When the onions and celery are traslucent and tender, turn off the burner and add:
1 tsp salt (less if your stock is very salty)
pepper to taste
1 Tbsp fresh sage, minced
1-2 tsp fresh rosemary, minced
1 Tbsp fresh or 1 tsp dry thyme, minced
Add the bread cubes. Stir to incorporate. Slowly stir in:
Approximately 2 cups warm chicken stock
Stir until everything is combined, but don't let the bread cubes fall apart. Add more stock if needed. The stuffing should be very moist. Stuff your bird while the dressing is hot, or cook in the oven at 400 for 20-40 minutes, or until the top starts to toast.
Enjoy!
I had a few failures before I got the hang of making this recipe with gluten-free bread, so let me give you a few clues as to how this recipe is different than a regular one. The first thing you should know is that the bread cubes may need to be cut smaller than with gluten-containing bread cubes, especially if the bread you are using is the very firm, heavy type of gluten-free bread. That stuff can expand enormously, and you end up with huge cubes once they absorb all the liquid, or dry hard-centered cubes if they don't absorb all the liquid. Weigh the bread rather than trying to measure the cubes. GF bread just doesn't have a consistent volume per variety so you can't measure by volume. If your bread is very dry, you can skip the toasting. The other thing that makes this stuffing different is that it calls for a lot more liquid. The GF bread just needs that in order for the stuffing to work.
Use your favorite gluten-free bread. I used a combination of my Teff Sandwich Bread and a white sandwich bread, but I have had success with bread from New Cascadia Traditional Bakery using the above guidelines. My new Sandwich Bread Recipe works well too.
Recipe for Gluten-free Traditional Bread Stuffing
Chop into small pieces:
2 Cups Onion
1 Cup celery
In a large pan, sautee the onion and celery with:
1 stick (8 Tbsp) unsalted butter
While you are waiting for the celery and onions to cook until they are translucent, cut into small cubes:
1 pound gluten-free bread, dry or toasted
Set aside. When the onions and celery are traslucent and tender, turn off the burner and add:
1 tsp salt (less if your stock is very salty)
pepper to taste
1 Tbsp fresh sage, minced
1-2 tsp fresh rosemary, minced
1 Tbsp fresh or 1 tsp dry thyme, minced
Add the bread cubes. Stir to incorporate. Slowly stir in:
Approximately 2 cups warm chicken stock
Stir until everything is combined, but don't let the bread cubes fall apart. Add more stock if needed. The stuffing should be very moist. Stuff your bird while the dressing is hot, or cook in the oven at 400 for 20-40 minutes, or until the top starts to toast.
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