Thanksgiving Bread (Stuffing below)
This delicious bread recipe was presented at the “How To Navigate the Holidays and Stay on a Gluten Free Diet” meeting by Rhonda Topping. Make sure you scroll all the way down to the bottom to see how to make stuffing. Thanks Rhonda! You continue to inspire us all in the kitchen 🙂 This gluten free stuffing recipe is one you will want to try!
Ingredients:
- 4 Egg Whites
- 4 Pastured Eggs
- 4 T. Walnut Oil
- 1 T. Raw Organic Honey (optional, not needed for the dressing)
- 1-2 Tsp. Himalayan Salt
- 3 Tsp. Hain Featherweight Baking Powder
- 1 1/2 Cups Arrowroot Flour
- 1 Cup Honeyville Blanched Almond Flour
- 1 T. Chia Seeds (optional)
- Palm Shortening (to grease the bread pan)
Cooking Directions:
Mix wet ingredients. I like to beat my eggs well in a processor. Add in dry ingredients and continue to process until all is well mixed together. Grease a glass baking dish with Palm Shortening. Bake in a 350 oven for 35-45 minutes. * If you have never made a grain free bread, be aware that it does not rise like gluten filled breads. A slice of grain free bread is half the size of a regular slice of bread. *Bread made with honey will have a darker crust than bread made without honeyGrain/Gluten Free Stuffing
To make the dressing, you will need to slice the bread and dry the slices. I like to use a dehydrator. Bread should be hard in 5-6 hours. I prepare my bread the day before.Ingredients:
- Dried Bread slices from 1 loaf Fluffy Grain Free Bread
- Organic Coconut Oil
- Pastured raised Turkey insides
- 1 Medium to Large Onion- chopped
- 2-3 Organic Celery Stalks- chopped
- 3-4 Organic Whole Mushrooms- chopped
- 4 Boiled Pastured Eggs
- Himalayan Salt
- Pepper
- Sage
- Stock from Turkey, Chicken, or Vegetable Broth