Years ago I found out that going gluten free would help my boys with their Autism.
Then a few years back I learned I had a wheat allergy, along with a few other food allergies and decided I would be gluten free for life. Gluten causes inflammation which triggered a fibromyalgia flare that lasted for days. So glad I don’t have to deal with that too much any more.
I have met amazing bakers and parents who have shared so much with me.
Bob’s Red Mill is my go to for Gluten Free flours.
This gluten free stuffing bread recipe is an adapted from a book I bought from Lori Bakes over 10 years ago.
I make this every Thanksgiving. I hope you will try it.
GLUTEN FREE STUFFING BREAD RECIPE
- This is an adapted recipe from Lori Bakes.
- Stuffing Bread
- Dry Ingredients:
- 1 c. garfava flour ( I use Bob's Red Mill all purpose flour)
- 1 c. cornstarch (I use arrowroot or tapioca starch) ( Bob's Red Mill)
- 1 c. tapioca flour (or starch) (Bob's Red Mill)
- 1 T. xanthan
- 1 tsp. rubbed sage
- ¼ tsp. black pepper
- ¼ tsp. paprika
- 1 tsp. dried basil
- 1 tsp. salt (I tried pink himalayan salt)
- 1 tsp thyme
- 2 tsp poultry seasoning
- 1 tsp onion powder
- 2 T. sugar
- 2 ¼ tsp dry active yeast
- Wet Ingredients:
- 3 large eggs – room temp.
- 1 medium egg – room temp. ( I used 4 large eggs total)
- 3 T. oil ( I used olive oil)
- 1 tsp rice vinegar
- 1 ½ C. warm water
- In a medium bowl, mix all dry ingredients and set aside.
- In a mixing bowl, whisk all wet ingredients together.
- Using your heavy duty mixer, use low setting and add dry ingredients gradually.
- (I use a ladle to add in slowly)
- Once all dry ingredients have been added, mix on medium – high setting and beat for 4-8 minutes
- You want the bread dough smooth, mixed well and like cake batter.
- Pour into a greased and rice floured 9” x 5” bread pan.
- Put in a warm, draft free area and let rise for 30-35 minutes. (bread will just about rise to top of pan)
- (I doubled the recipe and used 4 bread pans, depends on how much you add to each pan)
- Preheat ove to 350.
- Bake for 50-55 min
- Tent with foil the last 10 min.
- Check for doneness with toothpick (I used a cake tester, those loaves were huge!)
- Cool for 5 minutes in pan and then move to wire rack.
- Cool completely and then cut into cubes.
- Spread cubes on aluminum foil that has been crumbled on a cookie sheet. (use multiple sheets if necessary, make sure they are spread out on a thin layer)
- Bake for 1 hour at 250 degrees. Turn off oven and let stand for 1 hour or longer.
- (I usually let them stay overnight, just be sure to remove in the morning before anyone preheats the oven! Yes, that happened one year!)
- Cool and store in airtight bag. (You can freeze them, but that made my stuffing mushy one year)
- Use in your favorite stuffing recipe.
- Enjoy! Send me a pic if you make this!
- Coach Mo.