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Gluten-Free Poultry Stuffing Bread

Donna Washburn & Heather Butt

Gluten-Free Poultry Stuffing Bread

The flavor of the herbs bakes right into each bite of this loaf. It’s perfect to use in stuffing for Cornish game hens or turkey.

Makes 7 cups (1.75 L)

Enjoy all the sensational food that is typically avoided in gluten-free diets with the help of Easy Everyday Gluten-Free Cooking by Donna Washburn and Heather Butt.

Ingredients

11⁄4 cups  sorghum flour  300 mL
  
1⁄2 cup  brown rice flour  125 mL  
1⁄3 cup potato starch 75 mL  
1⁄3 cup tapioca starch 75 mL  
1 tbsp granulated sugar 15 mL  
21⁄2 tsp xanthan gum 12 mL  
2 tsp bread machine or instant yeast 10 mL  
11⁄4 tsp salt 7 mL  
1⁄4 cup snipped fresh parsley 50 mL  
2 tbsp minced dried onion 25 mL  
2 tbsp dried rubbed sage 25 mL  
2 tbsp dried savory 25 mL  
11⁄2 tsp celery seeds 7 mL  
2 eggs 2  
11⁄4 cups water 300 mL  
1⁄4 cup vegetable oil 50 mL  
1 tsp cider vinegar 5 mL  

 

Instructions

Prep
  • 9- by 5-inch (2 L) loaf pan, lightly greased
  1. In a large bowl or plastic bag, combine sorghum flour, brown rice flour, potato starch, tapioca starch, sugar, xanthan gum, yeast, salt, parsley, dried onion, sage, savory and celery seeds. Mix well and set aside.
  2. In a separate bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, water, oil and vinegar until well blended.
  3. With the mixer on its lowest speed, slowly add the dry ingredients until combined. With a rubber spatula, scrape the bottom and sides of the bowl. With the mixer on medium speed, beat for 4 minutes.
  4. Spoon into prepared pan, smoothing top. Let rise, uncovered, in a warm, draft-free place for 60 to 75 minutes, or until dough has risen to the top of the pan. Meanwhile, preheat oven to 350°F (180°C).
  5. Bake for 30 to 40 minutes, or until loaf sounds hollow when tapped on the bottom. Remove from the pan immediately and let cool completely on a rack.

 

1 loaf Poultry Stuffing Bread (see above) torn in chunks
2 cups chopped celery 500 mL
1 cup chopped onions 250 mL
1. In a food processor fitted with a metal blade, pulse bread into coarse crumbs.
2. In a large bowl, combine crumbs, celery and onions. Baking Stuffing Outside the Bird:
3. Place stuffing in a 4-quart (4 L) casserole dish and stir in 1⁄2 cup (125 mL) pan juices or GF chicken stock. Cover and bake beside the bird for the last hour of roasting. Baking Stuffing Inside the Bird:
4. If you do stuff the bird, loosely fill the cavity and immediately put bird in the oven to roast. Remove the stuffing as soon as the bird is done.