Like many people, I have struggled with aches and pains that just didn’t seem to go away. A few years ago, my doctor suggested I try to go gluten free to see if it made a difference with my health. As it turned out, it made a huge difference.
After a little over a month on the Whole 30 diet, I had determined that not only was gluten a contributing factor to arthritis-like conditions, but so were beans. The latter made me more sad, as I enjoyed eating a primarily plant based diet, but I had to listen to what my body was saying.
Now that I am gluten free and legume free, I had to figure out a way to still cook so I can eat everything I want without denying myself of the joys of fall cooking, roasting, and baking.
It has taken our family a while to figure it all out, but we’ve gotten there, and substitutes are no longer as challenging. If you want to learn how to make a gluten free stuffing recipe, check out this take on it, and let us know what you think.
GLUTEN FREE STUFFING
- 1 loaf Gluten Free White Bread (look for rice flour based over potato-it’s lighter and less heavy)
- 1 recipe Gluten Free Cornbread
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 stick unsalted butter
- 1 cup chopped celery (2 to 3 stalks)
- 1 cup chopped Vidalia onions
- 1 cup boiling water with, 2 cubes concentrated chicken stock
Preheat the oven to 275 degrees F. Take the crust off most of the loaf of bread, but set it aside. Chop 1/3 of the crust, and toss it back in.
Break up the slices and place on a cookie sheet in the oven for 1 hour, or until the bread is slightly browning and very dry. Let cool. If you like your stuffing in smaller bits, versus cubes, then place all the bread crumbs in a ziploc bag. Add the herbs, and roll with a rolling pin, breaking up the crumbs and distributing the herbs.
Make the entire recipe of corn bread. Cool, and rough chop into small cubes. As with the bread, if you like smaller pieces, keep chopping!
In a large skillet, over medium high heat melt the stick of butter. Add the onions and celer, sauté until tender. Add all the bread crumbs, stir until all is distributed.
Add the cup of chicken stock, distribute well. Pour the stuffing into an oven safe dish. Cool, and cover well to freeze or refrigerate. This can be done in advance.
When your party or event day comes, bring the dish up to room temperature. Heat in a 325 degree oven for 30-40 minutes, and serve with gravy and turkey. Usually, a dish of room temperature stuffing covered in foil will take about 20 minutes to reheat, then remove the foil, and bake uncovered for another 10 minutes.