The Best Gluten-Free Stuffing

A GLUTEN-FREE stuffing recipe 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! Easy recipe!

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The Best Gluten-Free Stuffing

The most requested Thanksgiving gluten-free side dish!

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New! I added a cooking video to this page so you can see how easy it is to make this amazing gluten-free stuffing!

If you’re new to this website, there is a printable recipe with exact measurements and directions at the bottom of every recipe page.

Hope you love it!

Best Gluten-Free Stuffing easy recipe

Original post…

HELLOOOO Gluten-Free Stuffing!

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. (If you’re anxious about the holidays, be sure to check out our Top 10 Tips for Enjoying the Holidays Gluten-Free).

Being able to enjoy traditional holiday favorites can be a really big deal if you need to eat gluten-free and trust me, everyone at the table will be raving about this dish!

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!

And the crazy part, is that it’s so simple!

It’s just homemade gluten-free croutons tossed with sauteed onions, celery, garlic and spices as well some broth and fresh parsley and sage, then baked to perfection!

And it’s sooooo delicious!

Best Gluten-Free Stuffing easy recipe

How to make the Best Gluten-Free Stuffing

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.

This gives us approximately 10 cups of cubed bread.

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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


fresh garlic


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…

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Then transfer the stuffing to a prepared baking pan and bake!

Best Gluten-Free Stuffing easy recipe


Pro Tip: It’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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The result is a crispy top, perfect moist and tender gluten-free stuffing with the best flavor!

Make Ahead Tips:

  1. You can make the croutons several days ahead.
  2. 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!

For more Thanksgiving Dishes, click here.

Some favorites include:

Easy Dinner Rolls

Sweet Potato Casserole with Candied Pecans

Quinoa Salad with Roasted Squash & Caramelized Onions

Stuffed Artichoke Hearts

Gluten-Free Corn Bread

Gluten-free Cinnamon Rolls

Our Famous Cranberry Sauce

And desserts!

Pecan Bars

Pumpkin Pie Bars

Spice Cake with Cream Cheese Frosting

Apple Crisp

Pumpkin Cheesecake Bars

PIN it!




Scroll down to see the recipe and leave a rating/ comment if you make it. We love hearing from you!



Best Gluten-Free Stuffing easy recipe
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4.93 from 13 votes

The Best Gluten Free Stuffing

A gluten-free stuffing that is so tasty everyone will be raving about it! Moist & tender, with a crispy top and amazing flavor. 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: Croutons can be made several days ahead. Stuffing can be made and reheated.
Prep Time20 minutes
Cook Time1 hour
Cook time to make croutons45 minutes
Total Time2 hours
Course: Sides, Holiday
Cuisine: Gluten-Free, Vegetarian, Vegan
Keyword: gluten-free holiday side dish, gluten-free thanksgiving side dish, best gluten-free stuffing, easy gluten-free stuffing recipe
Servings: 4 -6 servings
Author: Healthy Gluten-free Family


  • 2 large Gluten-free baguettes we used Everybody Eats NYC. Or enough bread to give you 10 heaping cups of cubed bread.
  • 1 stick butter or dairy free butter
  • 2 cups onion chopped
  • 1 1/2 cups celery chopped
  • 3-4 cloves garlic minced
  • Optional: sliced mushrooms mix of shitake and baby Bella
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4- 1/2 teaspoon salt
  • 1 3/4 cups 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!)

  • Preheat oven to 200 degrees F and place parchment paper on 2 rimmed baking sheets
  • Cut into baguette into 1/2 inch - 1 inch cubes (we sliced the loaf into 1/2 inch thick slices, then cut each slice into quarters). It will be about 10 heaping cups of cubed bread.
  • Spread pieces evenly on prepared baking sheets.
  • Bake approx 40-50 min until lightly crisped (not brown) & dehydrated. They will have a crouton-like texture but will not be browned.
  • Let baked bread cool, then place in a large bowl.
  • TIP: You can toast the bread a day or two ahead.


  • Preheat oven to 350 degrees
  • Coat a 9x9 or 10x7 inch baking dish with cooking oil
  • Melt butter in a large skillet
  • Sauté onion and celery in butter over med/low heat until vegetables are soft and the onion is translucent, approximately 7-10 minutes.
  • Add garlic and saute approximately 1 minute, until fragrant.
  • Season with pepper, salt and garlic powder
  • Meanwhile, place toasted bread cubes in a large bowl.
  • Pour vegetable butter mixture over toasted cubes and gently toss to coat evenly.
  • 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.
  • Add parsley and sage and again gently toss to evenly distribute without breaking apart the bread.
  • Taste and add salt and pepper as desired
  • Transfer to prepared dish
  • Cover the dish with tin foil and bake for 40 minutes (this will make the stuffing moist and tender)
  • Remove foil and bake an additional 10 mins for the top to get crispy
  • Serve and enjoy!
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!





29 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. 5 stars
    This recipe was a HUGE hit at my Friendsgiving! I used Against the Grain baguettes with success. Will be making again and again!

  3. 5 stars
    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. 5 stars
    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. 5 stars
    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.

  6. 5 stars
    I entered the gluten free world 4 1/2 years ago and have never felt better. Then almost 3 years ago our adult daughter was diagnosed with celiac disease. Karen has been a lifesaver for our family. Her wonderful recipes & sound advice has been a fabulous resource. Thank you for everything, Karen. I’ve been trying to perfect a gluten-free stuffing as we host Thanksgiving each year. My husband and I found this recipe and tried it last weekend. It is so delicious! 😋

  7. Is it possible to make this and stuff a Turkey with it? I’ve found other gf stuffings to get soggy inside the Turkey.

  8. 5 stars
    Thank you for this recipe – it was a big success!
    I used Against the Grain baguettes and to stretch the recipe added 2 Schar sandwich rolls. Also added the optional mushrooms and threw in some craisins.

  9. If using a different gf bread, can you give me an idea of the amount needed? Like how much is your 2 loaves in cups or ounces?

    1. Great question! I am not a crockpot user so I hesitate to give specific advice relative to that, but I would be inclined to assemble the entire dish up to the point of baking, refrigerate overnight and bake the next day, adding extra broth if it seems dry.

  10. I am looking forward to making your GF stuffing. Are you able bake ahead of time and then transfer to a crockpot to keep warm? Any suggestions?

  11. Looking forward to making this recipe today! I was just curious what size baking dish I should use if I want to double the recipe? When I change the amount it doesn’t update that part. Im looking to use a 9×13 baking dish and just wanted to make sure it would fit in there. Thanks!

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