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Last Updated on November 12, 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.
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.
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:
- Raw almonds
- Tapioca flour
- Baking soda
- Dried thyme
- Sea salt
- Chicken broth
- Curly parsley
- Apple cider vinegar
SAUTEED VEGETABLES MIX
- Whole Food’s applewood bacon
- 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:
Did you make and love this recipe? Give your review below and make sure you share your creations by tagging me on Instagram!
Made with tapioca and almond flour, this paleo thanksgiving stuffing is perfect smothers in gravy
- 1 1/2 cups raw almonds or 1 1/2 cups of ultrafine almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 2 tbsp butter
- 1 cup chicken broth
- 1 tbsp diced curly parsley
- 1/2 teaspoon apple cider vinegar
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
- 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
- Place in the oven at 300 degrees for 25 minutes.
- Remove from oven and set aside to cool.
Serving Size:1/2 cup
Amount Per Serving: Calories: 225Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 17mgSodium: 542mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 7g
Disclosure: This post is sponsored by Whole Foods. I only work with brands I love and always share with you my own opinions.