The first year my husband was diagnosed with a gluten intolerance, Thanksgiving stuffing was off limits. Back then, the gluten-free bread options were extremely dense and heavy, and (of course) resulted in a less-than-desirable stuffing. Gluten-free breads have improved so much since then, and my go-to is the Carrot Thyme bread by Wild Rise, but any gluten-free, egg-free bread will work (or, like I did for years before I could find a suitable bread, simply replace the bread with 2 cups of cooked brown rice).
Another tip: If you have people attending your gathering who CAN have gluten, and you don’t react to touching / having conventional bread in your home, you can make the vegetables as outlined below and scoop half into a bowl with gluten-free bread cubes and half into a bowl with conventional sourdough bread cubes, then follow the rest of the recipe, halving ingredients into each bowl. Just remember to label them clearly so your guests are sure to scoop the right one onto their plates!
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- Large saute pan
- Cutting board
- 3-quart, oven-safe baking dish
- ½ cup soy-free Earth Balance (plus 1 tbsp for greasing baking dish)
- 3 celery stalks, sliced thin
- 1 small Vidalia onion, diced
- 2 small (or one large) leeks
- 5 cups gluten-free, dairy-free, egg-free bread, cubed (I use Wild Rise's Carrot Thyme bread)
- 2 tbsp fresh parsley, minced
- 1 tbsp fresh thyme, removed from stems
- 1 tbsp fresh sage, minced
- 1 tsp salt
- ½ tsp pepper
- 1 cup vegetable stock
- Clean leeks: Remove tough ends, slice white and green parts into thin rounds, then chop. Place the chopped leeks into a medium bowl and cover with water. Allow to sit in water for about 5 minutes so grit falls to the bottom of the bowl. Remove leeks to a towel with a slotted spoon or your hands, then pat dry.
- Preheat oven to 350 degrees.
- Grease 3-quart baking dish with about 1 tbsp Earth Balance.
- Melt remaining Earth Balance in a large saute pan over medium heat.
- Add celery, Vidalia onion and leeks and saute until the vegetables are soft and fragrant, about 5 minutes. Allow to cool.
- Place bread cubes into 3-quart, oven-safe baking dish, then add parsley, thyme, sage, salt and pepper and toss to combine.
- Add cooled vegetables and vegetable stock and gently stir until ingredients are evenly distributed.
- Cover baking dish with lid or foil and bake for about 30 minutes or until stuffing is slightly brown on top.
- Note: If you’re taking this to someone’s house, complete steps 1-8, allow to cool enough to take with you, and when you arrive, place in your host’s oven until warmed through.