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Unbelievably Delicious Gluten Free Stuffing from Scratch

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Last Updated on November 29, 2020

This gluten free stuffing is the perfect side dish for your holiday. Warm bits of bacon, onion, mushrooms, and celery make this holiday favorite extra delicious.

gluten free stuffing in a white bowl

My favorite Thanksgiving side dish is the gluten free stuffing.

I always make sure to wear my stretchy pants when I get ready to dig into dinner because mama, I’m going to eat a lot of everything.

 For me, eating dressing smothered in cranberry sauce is just the cherry on top of the day of celebrating all the blessings and people in my life.

For this gluten free stuffing recipe, I turned to my favorite grocery store, Whole Foods, to gather all the ingredients I needed.

close up of gluten free stuffing in a white bowl

This is my second version of a Thanksgiving dressing recipe and I knew it was good when I couldn’t stop eating pieces of it when creating it.

I wanted to do something different and fun so I included bacon.    There is a lot of chopping and quite a few steps, but I don’t know of a from-scratch-dressing recipe  that doesn’t require both.

I also kept the seasoning very simple – salt, pepper , thyme and parsley.  I love the tart splash of lemon paired with the shrimp in the warm taste of the dressing.

 The texture of the bread is spot on and I’m pretty sure you can fool anyone into thinking that this is made with “real bread.”

What you’ll need for this Recipe:

BREAD

SAUTEED VEGETABLES MIX

  • butter 
  • celery
  • Whole Food’s applewood bacon 
  • Onion 
  • Cremini mushrooms

How to Make This Gluten Free Stuffing Recipe:

To make the bread, first grind the almonds into a fine flour in your blender or food processor.

Next add all the other bread ingredients to the blender and blend until fully mixed.

Pour the batter into a greased 8″ x 10″ pan and bake at 350 degrees for 30 minutes. Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.

For the sautéed vegetables, melt the butter in the pan and then add all your ingredients. Cook for 25 – 30 minutes on medium, stirring occasionally.

Set aside 1/2 cup of the vegetable sauté and blend the rest with the breading in your baking pan. Cover the pan and

lace in the oven at 300 degrees for 25 minutes.

Remove from oven and set aside to let cool.

If you like this Gluten-free Stuffing recipe, you’ll love:

Keto Deviled Eggs

Gluten-free Green Bean Casserole

Paleo Pumpkin Cheesecake

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

Paleo Thanksgiving Stuffing Recipe (Gluten-free)
Yield: 6

Gluten free Stuffing Recipe

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Made with tapioca and almond flour, this paleo thanksgiving stuffing is perfect smothers in gravy

Ingredients

Bread

Sauteed Vegetables Mix

  • 2 tbsp butter
  • 2 stalks of celery, diced
  • 4 slices Whole Food's applewood bacon, diced
  • 1 small onion, peeled and diced
  • 6 Crimini mushrooms, diced

Instructions

  1. To make the bread, first grind the almonds into a fine flour in your blender or food processor.
  2. Next add all the other bread ingredients to the blender and blend until fully mixed.
  3. Pour the batter into a greased 8" x 10" pan and bake at 350 degrees for 30 minutes. Remove for the oven and take a fork and break up the bread into small pieces. It should be somewhat sticky.
  4. For the sautéed vegetables, melt the butter in the pan and then add all your ingredients. Cook for 25 - 30 minutes on medium, stirring occasionally.
  5. Set aside 1/2 cup of the vegetable sauté and blend the rest with the breading in your baking pan. Cover the pan and
  6. Place in the oven at 300 degrees for 25 minutes.
  7. Remove from oven and set aside to cool.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup

Amount Per Serving: Calories: 225Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 542mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Disclosure: This post is sponsored by Whole Foods. I only work with brands I love and always share with you my own opinions.

Kathy Risko

Tuesday 13th of November 2018

Tapioca flour has tons of carbs, do you know of a good substitute for it in this recipe?

Kelly Bejelly

Tuesday 27th of November 2018

There really isn't a good low carb sub for tapioca in this recipe. You could try my keto stuffing recipe here https://agirlworthsaving.net/2012/11/paleo-thanksgiving-stuffing-recipe.html

Michelle

Sunday 11th of November 2018

What is the appropriate measurement if using almond flour? Also, I would like to use coconut flour instead of tapioca, does this measure the same amount?

Kelly Bejelly

Tuesday 27th of November 2018

You can't sub almond flour for this and get the same result hon. You can try my keto stuffing recipe here https://agirlworthsaving.net/2012/11/paleo-thanksgiving-stuffing-recipe.html

Carolina nickey

Tuesday 7th of November 2017

what are the macros for this recipe?

Kelly Bejelly

Tuesday 7th of November 2017

Just added them hun

Carol W

Friday 14th of November 2014

So, I'm wondering if you could use blanched almond flour, instead of grinding raw almonds? Sorry it may be a silly question, I'm pretty new to the grain free/Paleo scene.

Kelly Bejelly

Saturday 15th of November 2014

Yes, can you use it. You will have to tweak the measurement a touch though.

Buttoni

Friday 24th of January 2014

Mmmm. Mmmmm. Mmmmmm. This sure sounds good, Kelly. I'm a dressing hound and a seafood lover, too! What a wonderful combination! We make oyster dressing in the south, but doing one with shrimp never occurred to me, you clever girl. I'll defo try this!,

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