Autumn Recipes/ Gluten Free/ Lunch & Dinner/ Sides & Snacks

Gluten Free Stuffing

Sorry I never got to post this before the holidays, but here it is for next year!  Finally, a gluten free stuffing recipe that I can eat!  Every year my family makes a delicious homemade whole wheat stuffing made with homemade bread that was TO DIE FOR…I can taste it now, freshly out of the bread machine with melted butter on top…. bahh:)  Unfortunately I have not yet found an amazing gluten free bread recipe that could top what they would make, but hopefully one day I will stumble upon one as fluffy and yet dense and delicious as theirs (if you have found one PLEASE share it with me!).

Anyways, ever since becoming gluten free (because I was tested ‘sensitive’ towards gluten and oat protein) I’ve had to pass up on many tasty foods, especially during the holidays.  So this year I decided to try making stuffing myself out of gluten free bread that I can eat.  And here it is!  Please let me know if you try it, it was my first time ever making stuffing in my life so I think it will only get better the more I practice, but for now this is the recipe I used to make a huge casserole full of stuffing for thanksgiving dinner, I used 1.5 loaves of bread but I also made a lot, so for the recipe below I changed it to 1 loaf of bread.


Gluten Free Stuffing

Print Recipe
Serves: 8 Cooking Time: 1 Hour


  • 1 Loaf of Gluten Free Bread (I used Udies)
  • 1 Tbsp Coconut Oil
  • 1 Onion
  • 6 Cloves Garlic
  • 5 Celery Stalks
  • 3 Medium/Large Carrots
  • 1/4 Cup Dried Cranberries
  • 1 Tbsp Italian Spices (a mix of oregano, thyme, rosemary, etc)
  • 1 tsp Sage
  • Salt and White (or black) Pepper to taste
  • 1/2 Cup Parsley (finely chopped)
  • 1 1/3 Cup Vegetable Stock



Preheat oven to 350F.


Chop your onions, garlic, celery and carrots.


On medium flame, throw olive oil, chopped ingredients into a frying pan and cook until onions become translucent and celery and carrots begin to soften. Be sure to stir so you don't burn anything!


In the meantime, dice your loaf of bread into tiny 1/2" chunks. Toss into a large mixing bowl and mix all of your spices and dried cranberries.


When the vegetables have finished frying, throw them into the mixing bowl as well and stir (be careful not to burn yourself, they will be hot coming right off of the stove!).


Pour your finely chopped parsley and vegetable stock into your bowl and mix with a large spoon (or your hands!) to ensure that all of the bread pieces have been moistened. Taste and see if you want to add any more spices in now.


Coat a 9x13" casserole dish with olive oil and throw everything inside.


Bake for 1 Hour, checking towards the end that the top is golden crispy and not burning.


When finished, remove from the oven and let it sit until you are ready to eat! This will do just fine in the fridge for leftovers too:)

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