Gluten-Free Stuffing Recipe

Need a gluten-free stuffing recipe to serve at your Thanksgiving feast? This easy recipe has a flavorful combination of herbs and seasonings that guests will enjoy. Plus, it’s also dairy-free and vegetarian!

Gluten free stuffing in a white casserole dish.

Recipe Science

You’ll find plenty of gluten-free bread options now, made with ingredients like rice flour, cornstarch, and psyllium husk to create a structure similar to traditional bread.
Cut the bread into ¾-inch cubes, then dry for stuffing that holds its shape and doesn’t get mushy. This size allows the bread to absorb liquid while staying intact.
Cover the dish with foil and bake at 350ºF (177ºC) for 20 minutes to let the custard puff up. Then, uncover for a golden, crispy top.

Why It Works

A piping hot tray of traditional stuffing is a must-have for holiday meals. This recipe has been adapted to be gluten-free and dairy-free. No one should have to skip a scoop or two of this delicious side dish. This version is a spin on my classic stuffing recipe, but carefully selecting the right ingredients while maximizing the taste.

I first toast the cubes in the oven to ensure the bread soaks up the savory stock. The process is quick and can be done ahead of time. The bread is then combined with sauteed fresh vegetables and herbs and baked until hot and steamy. The surface is golden brown, with a soft custardy layer underneath. Serve with slices of roast turkey and turkey gravy to complete your gluten-free Thanksgiving dinner.

Ingredients You’ll Need

Portioned gluten free stuffing ingredients with labels.

Bread: Grocery stores now offer more gluten-free bread options, like Schär brand baguettes, which I found on the top shelf in the bread aisle. The slender loaf is easy to slice into cubes, and I use three loaves. Pre-sliced gluten-free bread works, too. These breads use gluten-free flour, cornstarch, and psyllium husk for structure. While it’s not the same as traditional bread, it’s a good substitute, especially for baked recipes. You’ll need about 1 pound of bread.
Olive Oil: Sauté the vegetables and aromatics to create a flavorful base for the stuffing.
Vegetables: Use fragrant veggies like onions, garlic, and celery to build depth of flavor.
Herbs: Add fresh herbs such as fresh sage, rosemary, thyme, and parsley for a bold, aromatic touch.
Seasoning: Season the bread with garlic powder, salt, and pepper for savory notes.
Custard: A blend of eggs and vegetable stock adds moisture and richness, giving the stuffing a creamy, souffle-like texture.

See the recipe card below for all ingredients and measurements (US and metric).

Ingredient Substitutions

This gluten-free stuffing recipe is easy to customize! Try these tasty options:

Using Dried Herbs: When using dried herbs like sage, rosemary, or thyme, use half the amount since they’re more concentrated. Pre-blended poultry seasoning is a great alternative; use 1 tablespoon as it contains a mix of herbs like thyme, sage, marjoram, black pepper, and nutmeg.
Oil Swap: Instead of olive oil, use coconut oil, avocado oil, margarine, vegan butter, or melted butter if you are not dairy-free.
Vegetable Stock Substitute: Chicken broth, stock, or turkey stick can be used for a nonvegetarian stuffing version.
Add Fruit: Chopped apples, pears, or dried cranberries add a hint of sweetness.
Add Meat: Add protein with cooked sausage like pork or chicken (make sure it’s gluten-free!).
Add Nuts: Various types of nuts like chopped walnuts, pecans, or almonds.

How to Make Gluten-Free Stuffing

Step 1: Toast the Bread

For hearty scoops of stuffing that don’t get mushy and crumble apart, cut the bread into ¾-inch cubes. This technique allows the spongy pieces to soak up the liquid and keep their shape. Dry the bread on a few baking sheets at a moderate 350ºF (177ºC) oven to absorb more of that flavorful stock.

I use the same method for making homemade croutons. The process only takes 10 minutes to dry, and the croutons are crisp and lightly golden in hue. Let them cool on the warm baking sheet to remove excess moisture. You’ll need about 16 cups of toasted bread cubes.

Sauteed celery, garlic, and spices in a large pan.

Step 2: Saute the Aromatics

To add a strong flavor to the bland bread, chop fresh vegetables and herbs. I saute diced onion and celery in olive oil, then add minced garlic, sage, rosemary, and thyme. This process helps to dry out the fat-soluble flavors in the herbs into the oil. The mixture is seasoned with salt and pepper.

Bowl of toasted bread cubes, sauteed vegetables, and seasonings.

Step 3: Combine Bread and Aromatics

Add your toasted gluten-free bread cubes to a large bowl. Then, transfer the sautéed aromatics to the bowl. Sprinkle in fresh parsley and garlic powder, and gently stir everything together. This step ensures that each bread cube is infused with those delicious seasonings while keeping the structure intact.

Pouring vegetable stock out of a measuring cup into a bowl of bread.

Step 4: Soak the Bread

Whisked eggs mixed with the stock create a subtle custard-like texture, locking in moisture and keeping the stuffing tender. Let the bread soak for 5 minutes until it absorbs most of the liquid.

Casserole dish with cubes of bread soaking in vegetable stock.

Step 5: Bake the Stuffing

Spread the gluten-free stuffing mix evenly into a greased 9×13-inch casserole dish. Cover the baking dish with foil, then bake at 350ºF (177ºC). The hot steam gets trapped inside, so the custard cooks and puffs up for a light and airy texture.

Spoon scooping stuffing out of a white dish.

Finish by baking uncovered to create a crisp texture and golden brown surface. I like to serve the homemade gluten-free stuffing warm with fresh herbs sprinkled on top before serving.

Tips for Perfect Execution: To ensure that the eggs cook through, the center of the casserole should reach 144ºF (62ºC) on an instant-read thermometer.

Frequently Asked Questions

Can this stuffing be made ahead of time?

The bread can be toasted about five days ahead of time, cooled completely, and stored in an airtight container. It can also be soaked, assembled, and refrigerated one day ahead of time. Since the ingredients will be cold, it may take longer to bake. The stuffing can also be baked, cooled, and then reheated at 300 degrees until hot.

How do you know when the stuffing is done baking?

The surface should be dry and golden brown, with tender pieces of moist bread underneath. This recipe contains eggs, so the center should reach at least 144ºF (62ºC) to ensure it’s cooked through.

What gives gluten-free bread texture without wheat?

Gluten-free bread cannot contain wheat, barley, or rye. When mixed with water, the gluten formed in wheat flour helps to provide structure. To mimic the normal texture, different ingredients are used to get the desired consistency and rise during fermentation and baking—flours like almond, buckwheat, cassava, coconut, and oat, or —binders like psyllium husk or xanthan gum help the ingredients stick better together.