This gluten free stuffing recipe is adapted from my husband’s grandma’s classic recipe and has been served at family gatherings for decades. It’s simple to make, but stands out on your Thanksgiving table. Expect your guests to ask for the recipe!
HOMEMADE GLUTEN-FREE STUFFING
This homemade gluten free stuffing recipe is a classic.
It’s been passed down through generations in my husband’s family and remains a favorite at holiday gatherings throughout the holiday season.
I only had to make a few small changes such as swapping regular bread for gluten-free bread.
A quick note here: not all gluten-free breads are created equal so be sure to check out my recommendations below.
While the original recipe called for milk, I opted for broth in order to make this gluten free stuffing recipe dairy-free as well. My family loves this version just as much as the original!
If you can’t have eggs, check the FAQs below for a vegan option.
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Table of contents
INGREDIENTS IN GLUTEN FREE STUFFING
You’re going to love this easy gluten-free stuffing recipe! The ingredients are simple and it’s super quick to toss together.
Full recipe including amounts can be found in the recipe card below.
- gluten-free bread
- butter, melted (see below for dairy-free or vegan option)
- onion I used a sweet onion
- rubbed sage you can use ground sage if that’s what you have on hand
- baking powder
- egg (see below for egg-free option)
- chicken or vegetable broth
WATCH: HOW TO MAKE GLUTEN-FREE STUFFING (VIDEO)
HOW TO MAKE GLUTEN FREE STUFFING
Let me show you how easy it is to make my favorite stuffing recipe! It all comes together in minutes.
Step 1: Make Gluten Free Stuffing Cubes
While many stuffing recipes require stale bread or toasted bread cubes, this gluten free thanksgiving stuffing recipe works best with a regular loaf of fresh bread.
Make a stack of 4-5 slices of gluten-free bread and slice it vertically, then horizontally to make cubes that are about 1 inch in all directions.
Repeat until all bread is cubed and set it aside in a large bowl. There should be about 12 cups of cubed bread.
PRO TIP: Gluten free breads vary greatly in size and quality so be sure to check my recommendations below! You might need more than one loaf for some brands.
Step 2: Chop Veggies
I recommend chopping the onions and celery into small pieces so they are tender when the stuffing is done. This also helps to evenly distribute the flavors.
If you want the veggies to be really soft, sauté in olive oil or butter in a large skillet over medium heat for about 5 minutes before adding to the stuffing.
PRO TIP: In grandma’s original recipe, she blended the onions and celery with the liquid. This works great, but isn’t as pretty so I’ll leave it up to you.
Step 3: Assemble Stuffing
Grease a 9X13 inch casserole pan with butter or cooking spray and set aside.
Spread cubed bread in an even layer.
Drizzle melted butter over the top of the bread.
Spread celery and onion evenly over the top.
Sprinkle sage, salt, and baking powder over the bread mixture.
Whisk egg together with chicken stock or broth and pour evenly over the top.
PRO TIP: Depending on what type of bread you use, you might need to adjust the amount of broth. If it seems pretty dry still, add an extra tablespoon or two.
Step 4: Bake
Allow the bread to soak in the broth while you preheat the oven to 350 degrees F.
Bake in preheated oven for 45-50 minutes, until the bread on top begins to turn a golden brown.
PRO TIP: for a show-stopping finish, garnish with fresh herbs such as rosemary and thyme.
SUBSTITUTIONS AND VARIATIONS
For egg-free stuffing, use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) in place of the regular egg. Be sure you’re using an egg-free bread.
For dairy-free stuffing, use olive oil or a vegan butter such as Melt in place of the butter. Be sure you’re using a gluten-free bread that is also dairy-free.
For vegan stuffing, use the egg-free and dairy-free recommendations above and substitute vegetable stock for the chicken broth.
For sausage stuffing, Add 1 cup cooked sausage along with the veggies.
For richer, creamer stuffing, use milk in place of the broth. I have only tried this with dairy milk and am not sure how it would turn out with a dairy-free variety.
NEW TO GLUTEN FREE?
Are you just starting a gluten-free lifestyle? Living gluten free can be HARD, let me show you the ropes so you can live the happy, healthy life you want.
WHICH GLUTEN-FREE BREAD IS BEST FOR STUFFING?
Gluten free breads vary greatly in quality, texture, and size so it’s important to use the right one in order to make a good stuffing.
Homemade gluten-free bread yields the best results, but there are probably some excellent options in your local grocery store, too!
Best Bread for Gluten Free Stuffing:
If you want a shortcut to homemade, I absolute love gfJules gluten-free bread mix. It’s super easy to throw together and stays soft for days on the counter!
Mrs Hewitt’s Is definitely the best runner-up to homemade. It’s not only soft and fluffy, but the loaves are full-size and the rosemary flavor is delightful in this stuffing recipe.
If you’re in Utah, Good Earth Markets recently started carrying Mrs Hewitt’s breads.
Canyon Bakehouse is easy to find in most locations, making it a convenient option.
I recommend using the Heritage style as the loaves are larger, and the honey white lends the best flavor and texture.
***If you can get your hands on some gluten-free sourdough bread, it gives this gluten free stuffing a delightful flavor!
***I do NOT recommend Udi’s, I tried it once and the stuffing had a weird texture and strange flavor. It was a sad Thanksgiving 🙁
HOW TO STORE
Refrigerate leftovers in an airtight container for up to 5 days.
This stuffing reheats well in the microwave.
MORE GLUTEN-FREE THANKSGIVING DINNER RECIPES
Searching for the BEST gluten-free recipes that actually taste good? Like, so good you can serve them to your friends and family without anyone feeling like they’re missing out?
You’ve come to the right place! All my recipes have been taste-tested by me, and my 5 kids and we all regularly eat gluten (it’s my husband who is gluten-free) so we can vouch that these are REALLY good.
FREQUENTLY ASKED QUESTIONS
I don’t want to make my own gluten-free stuffing, is there a gluten-free stuffing mix you recommend?
I love how simple and easy this recipe is, but I also get wanting to simplify! Aleia’s makes a delightful gluten-free stuffing mix that is absolutely better than Stove Top stuffing. You can find it in many stores and online.
How do I make gluten free, dairy free stuffing?
You can make gluten-free, dairy-free stuffing by using gluten-free bread and substituting olive oil or a vegan butter substitute (I like Melt brand) for the butter. Be sure the bread you’re using is also gluten-free.
How do I make an egg-free stuffing?
To make gluten-free stuffing without eggs, prepare a flax egg by whisking together 1 tablespoon ground flaxseed and 3 tablespoons water. Let it sit for a few minutes to thicken into a gel-like mixture.
Making this recipe? Please come back and leave a star rating! I love hearing from my readers and your reviews help more people find gluten-free recipes that actually taste good.
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GLUTEN FREE STUFFING RECIPE
This is the BEST stuffing recipe, perfect for your next holiday meal! I’m so excited for you to add it to your holiday table. Please let me know if you have any questions!
- 12 cups of gluten-free bread (see notes)
- ¼ cup salted butter, melted (see notes for dairy free)
- 1 ¼ cups finely chopped celery
- 1 medium sweet onion, about 1 ½ cups finely chopped
- 1 tablespoon rubbed sage (see notes)
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 egg, beaten
- 2 cups chicken broth
- Grease a 9X13 inch baking dish with butter or oil.
- Spread cubed bread in prepared baking dish in an even layer.
- Melt butter and drizzle it over the top of the bread.
- Spread celery and onion evenly over the top.
- Sprinkle sage, salt, and baking powder over the stuffing mixture.
- Whisk egg together with broth and pour evenly over the top of the stuffing.
- Toss gently. Depending on what bread you use, you might need a little more broth. If it seems pretty dry still, add a little extra.
- Allow the stuffing to sit while you preheat the oven to 350 degrees F.
- Bake in preheated oven for 45-50 minutes, until the bread on top begins turn a golden brown.
- Serve immediately.
- Refrigerate leftovers in an airtight container for up to 5 days.
- I recommend using homemade gluten-free bread (this sandwich bread recipe or gfJules bread mix are my top picks) or Mrs. Hewitt's. Canyon Bakehouse will also work, but I recommend the Heritage Style white bread and you might need more than one loaf.
- To Make Egg-Free, use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water) in place of the regular egg. Be sure you're using a gluten-free bread that is also egg-free.
- To Make Dairy-Free, use olive oil or a vegan butter such as Melt in place of the butter. Be sure you're using a gluten-free bread that is also dairy-free.
- For vegan stuffing, use the egg-free and dairy-free recommendations above and substitute vegetable stock for the chicken broth.
- For sausage stuffing, Add 1 cup cooked sausage along with the veggies.
- For richer, creamer stuffing, use milk in place of the broth. I have only tried this with dairy milk and am not sure how it would turn out with a dairy-free variety.
- TIP: Depending on what bread you use, you might need a little more broth. If it seems pretty dry still, add an extra tablespoon or two.
- TIP: If your family doesn't like chunks of veggies, you can blend the celery and onion with the chicken broth.
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