Quick Look: Gluten Free Bread Stuffing
- Main Ingredients: Gluten-free bread, celery, onion, broth, butter, and savory herbs.
- Prep Time: 30 minutes (plus time to dry bread).
- Cook Time: 35–45 minutes at 350°F.
- Serves: 14
- Texture: Moist and flavorful with lightly crispy edges.
- Erin’s Tip: I used Canyon Bakehouse White gluten-free bread with great results! Add broth ½ cup at a time until the bread is moist but not soggy. You may not need all of it. And don’t forget to top off this easy recipe off with our gluten free gravy!
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Love A Good Stuffing Recipe?
Then try out our wild rice stuffing or our sausage stuffing! Both can easily be made gluten-free!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- broth (chicken, turkey or vegetable) – option to grab your favorite from your local grocery store or amp up the flavor with a homemade chicken broth recipe! Chicken stock will work too, but just be sure to adjust the salt as needed.
- cubed gluten-free bread – These days you can find gluten-free bread that tastes just like regular bread!
- celery, yellow onion, shallot – Classic stuffing veggies that provide a depth of flavor.
- ground sage – A complex herb that’s equal parts earthy and peppery.
- dried herbs: like parsley leaves, dried rosemary, dried thyme leaves – stuffing classics.
- plant-based or regular butter – Both options work great in this recipe!
How Do You Make Gluten Free Stuffing
Step 1: Use a serrated knife to cut your favorite gluten free bread into 1 inch cubes. Place the cubed bread on a baking sheet and leave it out on the counter overnight to dry out.
Step 2: Feel free to measure out all of your seasonings ahead of time in a small bowl.
Forgot To Dry Out Your Bread?
No worries! Place your cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
Step 3: The next day, combine dried bread cubes with all remaining ingredients except butter and broth. Gradually add broth, ½ cup at a time, stirring until the bread is moist but not soggy. You may not need all the broth.
Step 4: Pour the bread mixture into a prepared casserole dish and place it on the middle-rack of a preheated oven at 350 degrees F for about 35-45 minutes or until you have a nice, crispy top.
Step 5: Serve it alongside your other holiday favorites this Thanksgiving and enjoy! And don’t forget to top it with our amazing gluten free gravy for the most spectacular bites!
Recipe FAQs and Tips
- Drying out bread: If you forgot to leave your bread out overnight you can also dry it out in the oven. Place cubed bread on baking sheets and place in oven at 250 degrees. Let dry out for approx. 1 hour or so, stirring occasionally.
- Speed things up: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Gluten-Free Bread Recommendations: I used two loaves of Canyon Bakehouse Gluten-Free Bread
- Make it vegitarian: You can use vegetable broth if you are vegetarian, just taste and check the salt. I feel like sometimes vegetable broth just isn’t as flavorful so you might need to compensate with a little extra salt!
- Half the recipe: If you want to half the recipe, I would still bake for about 35 minutes, but maybe check half way and keep an eye on it so it doesn’t dry out too much!
Other Gluten Free Side Dish Recipes You Might Like
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Ingredients
- 14 cups gluten-free bread, cubed and dried
- 1 cup celery, minced
- ⅔ cup yellow onion, minced
- ¼ cup shallot, minced
- 3 tablespoons ground sage
- 2 tablespoons dried rosemary, crushed in hands
- 1 tablespoon dried parsley leaves
- ½ tablespoon celery salt
- 2 teaspoons dried thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried tarragon
- 1 teaspoon dried marjoram
- 1 teaspoon dried oregano leaves
- 2-3 cups chicken broth, or turkey broth
- 2 tablespoons plant-based butter, sub regular butter
Instructions
- Dry the Bread: Cut bread into cubes and leave out overnight to dry. Alternatively, spread bread cubes on baking sheets and bake at 250°F for approximately 1 hour, stirring occasionally, until dried out.
- Prep: Preheat oven to 350℉.
- Combine: In a large bowl, add 14 cups gluten-free bread, 1 cup celery (minced), ⅔ cup yellow onion (minced), minced shallot, 3 tablespoons ground sage, 2 tablespoons dried rosemary, 1 tablespoon dried parsley leaves, ½ tablespoon celery salt, 2 teaspoons dried thyme leaves, 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon ground black pepper, 1 teaspoon dried tarragon, 1 teaspoon dried marjoram, and 1 teaspoon dried oregano leaves. Toss to combine.
- Add Broth: Pour ½ cup of broth at a time over the mixture, stirring it in well. Continue adding ½ cup broth at a time until bread is moist (but not soggy). You may not need to use ALL the broth.
- Adjust: Taste and adjust any seasoning, as desired.
- Add Butter: Spray a casserole dish with nonstick cooking spray and pour the stuffing mixture inside. Dot with 2 tablespoons plant-based butter on top.
- Bake: Leave uncovered and move to the oven to bake for 35-45 minutes or until to top pieces of bread are a little crunchy!
- Serve: Let cool slightly and enjoy!
Notes
- Prep Time: The listed prep time includes active preparation only. Plan to dry your bread cubes overnight or in a 250°F oven for approximately 1 hour before making the stuffing.
- Food processor: I highly recommend using the food processor to mince your onion and celery. Just add and pulse a few times – such a time saver!
- Gluten-Free Bread Recommendations: I used Canyon Bakehouse Gluten-Free Bread – Canyon White (I used 2 loaves and it worked perfectly)
- Gluten-Free Gravy: Here is my go-to gluten-free gravy recipe!
- Vegetarian: You can use vegetable broth if you are vegetarian, just taste and check the salt. I feel like sometimes vegetable broth just isn’t as flavorful so you might need to compensate for a little extra salt!
- Stuffing a Turkey: If you are planning on stuffing your turkey with this recipe read this informative article for more safety tips!
- Halving the Recipe: If you want to half the recipe I would still bake for about 35 minutes, but maybe check half way and keep an eye on it so it doesn’t dry out too much!
Nutrition
Originally published October 10, 2019.
Mike says
Thanks for a gluten free option to one of our favorite Thanksgiving sides!
Marita says
Loved this stuffing recipe. I followed it closely, except that I used the regular old Arnold stuffing cubes, so it wasn’t gluten free but it was still delicious! Love the addition of the shallot, you don’t see that often in stuffing but I think it was perfect. ❤️
Erin says
So happy to hear that, Marita! Thank you so much for the feedback 🙂
Christine says
So delicious! All of the flavors of my grandmother’s “Thanksgiving cake,” (which is what we called it) but none of the gluten. Froze a bit today, which I am going to toast up into sort of croutons for the turkey soup! Another great one, Erin!
Erin says
That makes me so happy to hear – making stuffing (and eating it) is probably my favorite part of Thanksgiving 🙂 Thanks for the feedback, Christine -so appreciated!