The Best Gluten-Free Stuffing

A GLUTEN-FREE stuffing so tasty it will be the most requested dish at your table... even by people who don't have to eat gluten-free! Moist & tender, with a crispy top and amazing flavor!

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The Best Gluten-Free Stuffing

Easy recipe yields a gluten-free stuffing with a perfect texture and amazing flavor!

Fall 2020: Updated to include a cooking video so you can see how easy this amazing gluten-free stuffing is to make!

Original post…

HELLOOOO Gluten-Free Stuffing!

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This stuffing is life changing.

Ok, maybe that’s a little dramatic but if you need to eat gluten-free, the holidays can be tricky for many people.

Being able to enjoy traditional holiday favorites can be a really big deal and trust me, everyone at the table will be raving about this dish!

The key is starting with a great baguette and dehydrating it so that you get a crouton- like texture.

We used baguettes from Everybody Eats NYC, cubed and baked at 200° for about 40 minutes to dehydrate it or take out the moisture.

This is not an affiliate link, we just love their bread, especially for gluten-free stuffing.

Everybody Eats NYC delivers nationwide I believe, and ships Monday -Thursday. We received our loaf almost overnight.

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We slice the loaf into approximately 1/2 to 3/4 inch slices, then quarters.

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Then we bake it at 200 degrees F for close to an hour so that it “dehydrates” and we’re left with homemade gluten-free croutons.

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The result is that you start the stuffing with really crispy, but not rock-hard, bread that is the perfect “sponge” to absorb all the yummy stock, veggie  and herb flavors.

Other than the homemade croutons, you’ll only need 10 whole food ingredients: butter or dairy free butter, onions, fresh garlic, celery, fresh parsley, fresh sage, salt, pepper, garlic powder and vegetable broth.

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You could add in mushrooms but my family prefers without.

The crispy bread cubes are  mixed with sautéed onions, celery, garlic, pepper, chicken or vegetable broth, and plenty of parsley and sage, then baked and it tastes amazing!

And it is so easy to make!

After making the croutons, you melt butter in a pan and saute the onions and celery.

Then you add the minced garlic, salt and pepper

You place the croutons in a large bowl and power the sauteed vegetables over the croutons and mix to coat.

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Then you pour the broth over the croutons and mix to coat.

Toss with the parsley and sage, then transfer the stuffing to a prepared baking pan and bake!

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gluten free stuffing #glutenfree #glutenfreerecipes www.healthygffamily.comIt’s baked with the foil on for the first 40 minutes so that it’s really moist and tender and full of flavor, then baked foil off for the last 10 minutes so that is gets really crispy on the top and around the edges.

Super easy and beyond delicious!

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This recipe is from a longtime friend, herself a total foodie and fellow mom of a celiac child.

For years her family made 2 stuffings at Thanksgiving – one gluten-free, one not. Now they only want this Gluten-free one… it’s that good!

Pro tip: You can make the croutons several days ahead.

Pro tip: And you can make the stuffing ahead as well but I recommend only baking it covered and then when you reheat it, heat it covered and take off the foil the last 10 minutes as the recipe reads to make the top crispy.

Hope you love it as much as we all do!

Scroll down to see the recipe and leave a comment if you try.


5.0 from 4 reviews
The Best Gluten Free Stuffing
Prep time
Cook time
Total time
A gluten-free stuffing that is so tasty everyone will be raving about it! The key is to start with a great gluten-free baguette and dehydrate it into a crouton-like texture before making it into the stuffing. That way it is set to absorb all the best stock, vegetable and herb flavors. NOTE: Cook time includes 45 minutes to dehydrate the bread and 60 minutes to cook the stuffing. Can be done in stages. Croutons can be done several days ahead. Stuffing can be made and reheated.
Recipe type: Holiday, Sides
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4-6 servings
  • 2 large Gluten-free baguettes, we used Everybody Eats NYC
  • 1 stick butter or dairy free butter
  • 2 cups onion, chopped
  • 1½ cups celery, chopped
  • 3-4 cloves garlic, minced
  • Optional: sliced mushrooms (mix of shitake and baby Bella)
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼- 1/2 teaspoon salt
  • 1¾ chicken or vegetable broth (Add more if you feel that that all the cubed bread pieces are not covered and moist enough)
  • 4 tablespoon fresh parsley plus more for garnish
  • 1 tablespoon fresh sage
Dehydrate the bread to prepare it for stuffing (this step is the key to a great stuffing!)
  1. Preheat oven to 200 degrees F and place parchment paper on 2 rimmed baking sheets
  2. Cut into baguette into ½ inch - 1 inch cubes (we sliced the loaf into ½ inch thick slices, then cut each slice into quarters). It will be about 10 heaping cups of cubed bread.
  3. Spread pieces evenly on prepared baking sheets.
  4. Bake approx 40-50 min until lightly crisped (not brown) & dehydrated. They will have a crouton-like texture but will not be browned.
  5. Let baked bread cool, then place in a large bowl.
  6. TIP: You can toast the bread a day or two ahead.
  1. Preheat oven to 350 degrees
  2. Coat a 9x9 or 10x7 inch baking dish with cooking oil
  3. Melt butter in a large skillet
  4. Sauté onion and celery in butter over med/low heat until vegetables are soft and the onion is translucent, approximately 7-10 minutes.
  5. Add garlic and saute approximately 1 minute, until fragrant.
  6. Season with pepper, salt and garlic powder
  7. Meanwhile, place toasted bread cubes in a large bowl.
  8. Pour vegetable butter mixture over toasted cubes and gently toss to coat evenly.
  9. Add broth. Mix gently so that bread is evenly moist (Add additional broth if not all cubed bread pieces are covered or you want a moister stuffing). As you mix, be careful to not break apart or mash the bread-- you want the bread to stay in its cubes before baking.
  10. Add parsley and sage and again gently toss to evenly distribute without breaking apart the bread.
  11. Taste and add salt and pepper as desired
  12. Transfer to prepared dish
  13. Cover the dish with tin foil and bake for 40 minutes (this will make the stuffing moist and tender)
  14. Remove foil and bake an additional 10 mins for the top to get crispy
  15. Serve and enjoy!





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13 thoughts on “The Best Gluten-Free Stuffing

    1. One more thought Allison… you can make the croutons several days ahead of time and make the stuffing a day ahead but just bake it covered. Then on Thanksgiving reheat covered and take of the foil for the last 10 minutes to get crispy on top.

  1. Have you ever tried another baguette, like Schar brand? Schar is right at our grocery store, so I wanted to try that for ease of getting it. Just wondered how you think it would turn out using a different baguette.

    1. Great question Doris! I have only ever made this with the Everybody Eats baguette because once we find something that works so well, we tend to stick with it! That said, I made the croutons with the Schar baguettes the other day to test it out. It worked well but the Schar baguette is a bit softer so it’s important to use a good knife when cutting it into cubes so that it doesn’t crumble at all. If you try it with the Schar baguettes, please let me know! Thank you!

  2. This recipe was a HUGE hit at my Friendsgiving! I used Against the Grain baguettes with success. Will be making again and again!

  3. We made this for Thanksgiving and it was AMAZING. I will make this again for many holidays to come. I recommend this to anyone who is Gluten Free or not. It was that good!

    Can’t wait to try your other recipes.

  4. This recipe was sooooo good and so easy! Once again with all your recipes, everyone was shocked to find out it was gluten free. I used frozen Against the Grain baguette, and let them come to room temp for about an hour before I sliced them to dehydate. I’m glad I don’t have to worry about GF stuffing in the future… this one is going in the toolbox!

  5. This recipe worked so well with store-bought GF croutons! It was light and fluffy with the perfect amount of seasoning. It will definitely be our “go-to” stuffing recipe for years to come.

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