Gluten Free Bread Stuffing

Gluten Free Bread Stuffing | The Baking Beauties


I was a picky eater as a child. That’s not to say that I’m all bold and daring now. I’m still rather conservative in what I eat, but thankfully I have grown into eating a lot more things. One of the things I never ate as a child was bread stuffing. I have no idea why, I think maybe it was just not knowing what was in it that kept me from wanting it. Mind you, as a child, knowing it had celery and onions in it wouldn’t have enticed me to try it either, so who knows. I guess as we mature, so do our tastes. Either that, or we just realize there are a lot more things in this world worth putting our efforts into than whether a dish has onions in it. We get lazy about it, and just don’t want to fight with our food anymore. We give peace a chance and, in my case, eat stuffing.

This gluten free Bread Stuffing, or dressing as some of you may call it, is made using gluten free bread. I actually used a loaf that was baked from Bob’s Red Mill Homemade Wonderful Bread mix, since that is what I found locally, but any gluten free loaf of bread should work. I found that lightly toasting the bread cubes, just enough for them to be dried out, helped the bread to keep its shape while being stirred with the other ingredients. The stuffing can be made in advance, and refrigerated before baking, but you may need to add more stock before baking to ensure that the end result is moist. If your oven is full, feel free to use your slow cooker to heat the stuffing. My Mom does this every year. She places a paper towel between the lid and the slow cooker liner so that any extra liquid can evaporate, instead of dripping back into the stuffing and making it soggy.


Gluten Free Bread Stuffing
Serves: 6-8
For best results, I cubed my bread, then spread it out on a large baking sheet and baked it (with convection on) for 20 minutes, stirring in between. This helped the bread dry out a little, and made it less crumbly when stirring it.
  • 8 cups gluten-free bread cubes (1 loaf)
  • 1/2 cup butter or margarine
  • 2 stalks celery, chopped
  • 1 small onion, diced
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup gluten-free chicken or vegetable broth
  1. Preheat the oven to 350 degrees F. Grease a casserole dish and set aside.
  2. You can let the bread cubes dry out or toast them slightly if you like, but you don't have to. Place bread cubes in a large mixing bowl.
  3. In a frying pan over medium heat, melt the butter, add the celery and onion and cook until the vegetables are tender. Add the poultry seasoning, parsley, salt, and pepper. Stir to combine.
  4. Pour the vegetable mixture over the bread cubes and gently stir to coat.
  5. Pour half of the chicken/vegetable stock over the bread cubes, stirring to coat before adding the remaining stock.
  6. Transfer stuffing to casserole dish, cover, and bake for 30-40 minutes in preheated oven.
Feel free to fancy things up, if you like. Add 1 cup of chopped mushrooms to the onions & celery, chopped pecans, raisins, or dried cranberries. Whatever you enjoy, that is what you should do.


Here are a few fabulous gluten-free desserts that will be the perfect ending to your Thanksgiving meal:

Gluten Free Crustless Pumpkin Pie | The Baking Beauties

Gluten Free Crustless Pumpkin Pie


Gluten Free Gingerbread Pumpkin Bars | The Baking Beauties

Gluten Free Gingerbread Pumpkin Bars


Gluten Free Pumpkin Cheesecake | The Baking Beauties

Gluten Free Pumpkin Cheesecake


Gluten Free Pumpkin Latte Cheesecake | The Baking Beauties

Gluten Free Pumpkin Latte Cheesecake


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  1. Betty says

    Thanks. I’ve yet to recreate my mom’s stuffing even with regular bread so at least I can TRY it again with gluten free bread now. I tried once with a GF french bread loaf I made, I toasted the cubes and they didn’t even absorb any liquid. It was like they were rocks. Needless to say, it was in the garbage.

  2. Louanne says

    Great recipes! Definitely using your bread stuffing, dressing as we call it in the south, for US Thanksgiving. Making your pumpkin pir this weekend just because I love pumpkin!

  3. Barara says

    This will be the stuffing for our Thanksgiving turkey. Sounds yummy. I have made the Crustless Pumpkin Pie many times and myself and my family love it. That will be served at Thanksgiving also. I enjoy so many of your recipts and am so thankful for them. Thank you so much.

  4. says

    I was and still am a fairly picky eater as well though my tastes have expanded since I was a child. My mom made stuffing all the time but I was an adult before I ate any! I like the simplicity of this recipe. Hope you are having a lovely Thanksgiving Weekend.

    • says

      Ha, Paula, you and I are foodie twins then! I’m still OK without having stuffing, it’s nice if it’s there, but it’s not a necessity for me. Didn’t touch the stuff as a child though. :)

  5. says

    Thank you so much for Gluten free bread stuffing recipe I love stuffing alot and I have used the stove top for years but because of alot of choking I have had to wich to gluten on alot of my foods and I was missing my stuffing so thanks again now I can make my meatloaf muffin recipe again. I have to ask you one thing can you store this stuffing like you can stovetop it’s so much easyer that way, My mom said to try freezing it because thats how the gluten free bread is at the store it comes frozen so I might try that. If you have another way of storing it I would love to know thanks

  6. says

    I love stuffing it do not have to be Thanksgiving to have it. Gluten free bread stuffing I can have it at anytime. It looks fantastic and I am going to try it on the week-end. Thanks!!! A awesome site

  7. Lee Ann Wall says

    I am using your Gluten Free Bread Dressing for the first time. I have a question, the recipe calls for baking the dressing in a casserole. Have you every stuffed the turkey with this recipe. And how does that work out?

  8. Rebecca says

    I have been GF for 10 years and haven’t tried GF stuffing until today. This is amazing! Thank you for a wonderful recipe. This is my favorite Thanksgiving food and I’m glad I don’t have to live without it anymore!

  9. William says

    My daughter needs to be gluten free, so I tried using gluten free bread in place of the wheat bread I would normally use. I used the same ingredients (sage, rosemary, thyme, onion, chicken broth, butter) as I have for the past 20 years, just changed the bread. Unfortunately it came out on the bland side as though I had put hardly anything in. Is there special adjustments needed when using gluten free bread?

    • says

      That may depend on what kind of gluten-free bread you’re using, William. It may have had less salt or something than your wheat bread? I’m unsure, it shouldn’t require a lot of tweaking to switch out the bread.

      • William says

        Thanks for the response Jeanine, I was wondering the same thing, but was afraid to add more salt making it too salty. I’m not giving up on gluten free stuffing, so I’ll adjust things here and there. I’ll print the recipe you posted and give that a try, you’ve gotten a lot of good responses on it.


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