Gramma's Gluten Free Stuffing

Everything you remember about Thanksgiving & Christmas, all in one delicious, EASY recipe. I make this every year for thanksgiving and Christmas. Why? Because if it's not you, someone at the table now a days is gluten free right?

For the bread;

- 1 cup warm water

- 1 1/2 tbsp instant dry yeast

- 3 eggs

- 1/4 c brown sugar (I use coconut sugar)

- 1 cup tapioca flour

- 1/2 cup potato starch or a starch of choice

- 1 cup white rice flour

- 2 tsp xanthan gum

- 1 tsp baking powder

- 1 tsp sea salt

Combine the water and yeast. Let it sit for a couple minutes. Add the eggs, brown sugar, tapioca flour, potato starch, 1/2 cup of the white rice flour, the xanthin gum, baking powder, and salt. Stir until smooth. Add the remaining 1/2 cup of rice flour and stir to combine (I just add it later so it's not as hard to stir). Plop it on a greased baking sheet and allow to rise for about 20 minutes. Bake at 350 F for about 45 minutes.

For the stuffing;

- 6 cups dried bread crumbs; rip up the plop into pieces or chop into cubes and either set out for a day or two or cook at 200F until it dries out

- a few tbsp olive oil or butter

- 2 tsp minced garlic

- 1 cup chopped yellow onion

- 1 cup chopped celery

- 2 tsp italian seasoning (or a combo of sage, thyme, oregano, basil and rosemary)

- 3 cups chicken stock

- 1 egg, slightly beaten

Saute the garlic, onion, and celery. Add bread and seasoning. Add chicken stock and egg and mix until combined (do not over mix). Dump into a greased baking dish. Bake for about 30 minutes at 350 F until the top is toasty.

Enjoy!

This is a recipe found from; www.yammiesglutenfreedom.com

#GlutenFree #DinnerTime