Gluten Free Stuffing & French Toast Bread

Created by Carrie Forbes of

Free of gluten, dairy/casein, soy, white sugar, and eggs

Dry Ingredients:

2 cups brown rice flour

1/2 cup arrowroot starch or tapioca starch

3 tablespoons ground flax seeds

3 tablespoons millet flour or sorghum flour

1 1/2 teaspoons xanthan gum

1/2 teaspoon salt

Wet Ingredients:

1 1/2 teaspoons yeast

1 1/2 cups warm water (around 110 degrees F -- no hotter or you'll kill the yeast)

2 tablespoons olive oil

3 tablespoons concentrated fruit juice or honey


Preheat oven to 350 degrees. In a large bowl whisk together all dry ingredients. In a glass measuring cup mix together warm water, yeast, and honey. Allow the warm water mixture to proof, or set aside to bubble a bit. Once the mixture has become slightly bubbly with a yeasty aroma add the olive oil and mix into the dry ingredients. The bread batter will be very thick. Grease an 8 1/2 x 4 1/2 loaf pan with non-stick cooking spray or a piece of parchment paper. Spread the batter evenly into the loaf pan with a spatula that has been spritzed with non-stick cooking spray or water to get a smooth top. Cover the loaf pan with piece of plastic wrap and allow to rise on the counter until almost double in size. The loaf is a dense loaf and may not completely double in size. If you'd like a loaf with higher sides for a sandwich bread use a smaller loaf  pan such as this one. Bake in a 350 degree oven for 35-40 minutes until loaf is golden brown on top and you can lightly tap on the top center of the bread. Allow the bread to cool completely on a wire rack before slicing. Sliced gluten free bread will be VERY dense, almost gummy -- this is what you want!

To prepare bread for stuffing:

Slice bread into 12-14 slices and then cut into 1" cubes. Place cubes on a baking sheet that has been lined with aluminum foil. Bake at 350 degrees for 30 minutes to an hour (or longer if necessary) until cubes are VERY dry, golden brown, and have shrunk in size significantly. Check on the cubes every 10 minutes after baking for 30 minutes to make sure they are drying out but not burning. Use the following recipe to make gluten free dressing/stuffing.

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