clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
This Honest Food | Gluten-Free Herb Stuffing

Gluten-Free Herb Stuffing

  • Author: This Honest Food
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 Servings 1x
  • Category: Breads
  • Diet: Gluten Free


FINALLY, a gluten-free stuffing with the taste and texture you remember. The recipe offers a double-dose of those comforting Thanksgiving flavors, with sage, rosemary, and thyme infused into the freshly-made bread and the stuffing.



For the bread:

  • 2 ½ tsp. active dry yeast
  • ¼ cup warm water
  • 1 tbsp. sugar
  • 2 cups sorghum flour
  • ½ cup rice flour
  • 1 tbsp. cornstarch
  • 1 tbsp. baking powder
  • 1 tsp. baking soda
  • ¾ tsp. sea salt
  • 1 tsp. dried thyme leaves
  • 1 tsp. dry rubbed sage
  • 3/4 cup yogurt
  • 1 stick butter, melted
  • 2 eggs (see notes for egg substitute)


For the stuffing:

  • 3 tbsp. olive oil
  • 1 medium onion, minced
  • 2 celery ribs, minced
  • 1/2 tsp. celery salt or sea salt
  • 5 tbsp. butter
  • 3 garlic cloves, minced
  • 1 tbsp. minced fresh rosemary
  • 2 tbsp. minced fresh sage
  • 2 tsp. fresh thyme
  • 1/2 cup turkey or chicken broth
  • ¼ cup heavy cream
  • 6 cups bread cubes
  • 2 tbsp. minced fresh parsley



Make the bread:

  1. Preheat oven to 350 F. Grease a 13×18-inch sheet pan (with sides); set aside
  2. In a small bowl combine yeast, warm water, and sugar; let stand 10 minutes or until foamy.
  3. In a large bowl whisk together sorghum flour, rice flour, cornstarch, baking powder, baking soda, salt, thyme, and sage.
  4. In a medium bowl whisk together yogurt, butter, eggs, and yeast mixture; stir into dry ingredients until well combined.
  5. Pour batter onto greased sheet pan; spread into an even layer. Let stand 30 min, covered. Dough will rise slightly.
  6. Place pan in oven. Bake 20-22 minutes or until set. Remove pan from oven. Let stand 15 minutes.
  7. Tear bread into ½-inch pieces and separate. Allow cubes to cool and dry out on pan up to 24 hours. Or, toast bread cubes in a 250 F oven for 1-2 hours.

Make the stuffing:

  1. Preheat oven to 400 F.
  2. In a medium skillet heat olive oil over medium heat until shimmering. Add onion, celery, and salt. Cook, stirring occasionally, until onions are translucent.
  3. Stir in butter, garlic, rosemary, sage, and thyme; cook until fragrant, about 30 seconds.
  4. Stir in broth and heavy cream. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until mixture begins to thicken. Season with additional salt and herbs to taste.
  5. Transfer dried bread cubes to a large bowl. Pour cream mixture over cubes and mix until cubes are well moistened, but still hold their shape.
  6. Transfer stuffing to baking dish. Place baking dish in oven; bake 20 minutes, or until top is golden brown. Garnish with fresh parsley. Serve warm.


For a richer stuffing, whisk together 2 eggs and add to bread cubes after cream mixture has been added. Add 15 minutes onto bake time.