My Festive Vegan Gluten-Free Bread Stuffing is about to take a permanent place on your holiday table.
Have you struggled to find a stuffing recipe you like that won’t be harmful to your health?
Well, look no further. This recipe has all the flavors and none of the harmful ingredients. Your friends and family will be coming back for seconds!
Why does a gluten-free bread stuffing recipe even matter?
It matters because there are so many people struggling with chronic illness and symptoms that are triggered by the intake of gluten. But even in the world of gluten-free bread options, there are so many ingredients that will make their way into the bread that are not helpful for chronic illness symptoms, like eggs, dairy, psyllium husk, corn, soy, enriched flour (which can contain GMO vitamins to give a false sense of ‘healthier for you’), GMO beet sugar, Yeast (which can create more free glutamate in the bread, which can convert to MSG in the brain), or a whole host of other food additives that are not healthy for us at all.
Furthermore, gluten, dairy, eggs, corn, soy, canola can feed underlying pathogens in the body. While gluten-free bread is not a healing food, the options I have listed below will not feed underlying pathogens. Taking that into account, and then adding all of the healing ingredients in this recipe, I would consider this stuffing recipe to be a healing food because of what other ingredients it helps you to avoid.
Cleaner Gluten-Free Bread options I recommend:
- Earth’s Garden Vegan – they are my favorite. They are gluten-free, corn-free, soy-free, psyllium husk free, sugar free and has a very low fat content with a little bit of cultured sunflower seed milk. The founder of Earth’s Garden Vegan partnered with me to create this recipe to provide a commercially available bread that would work for those healing chronic illness, using the healing principles outlined by the Medical Medium®, an established author with an unparalleled track record for reversing chronic illness symptoms. This bread is also fermented. Fermentation can be a problem for some people as it makes the food more acidic.
- Sami’s Bakery Millet & Flax Bread. This is my second favorite. They are completely fat free, but do contain a small amount of ascorbic acid, which is basically vitamin C (sometimes from corn). However, the ascorbic acid is from a non-confirmed source. Also this bread contained cultured brown rice flour, which is fermented.
- Bread Srsly. Their bread is super clean and you can find it psyllium-husk free in some of their products. In those ones, they add gums, but in the ones with no gums, there is psyllium husk. Psyllium husk can be problematic for those with gut issues. And also gums can ‘sometimes’ contain corn. This bread is a sourdough, so it is fermented as well.
As you can see, no option for gluten-free bread is 100% clean. The cleanest option is to make it yourself, using the Medical Medium® recipe. Another clean option to make at home, is a version by Heal With Amber.
If you have the energy to make your bread at home, the homemade versions will be the cleanest. However, if you do not have the time to make them, you can order the online store-bought versions, the cleanest of which is the Earth’s Garden Vegan one. I hope you feel like you can finally enjoy the kind of food everyone else is eating at the holiday table with this stuffing recipe!
Let me know what you think in the comments.
Ingredients
6 cups gluten-free bread (see note below about bread)
¼ cup Miyoko’s vegan butter (optional)
6 celery stalks, diced
2 onions, diced
4 cloves garlic, minced
1 Tbsp dried parsley
1 tsp dried sage
1 tsp ground thyme
1 tsp roasted garlic powder
1 tsp onion powder
¾ teaspoon salt (optional)
½ teaspoon Veggie Pepper
¼ teaspoon dried rosemary
¼ teaspoon dried marjoram
2 cups vegetable broth (use bonafide provisions salt-free)
Directions
- For this recipe, you have a few options with bread as I recommended above.
- Place all the bread and the minced garlic into a baking tray and bake for about 5-7 minutes at 400 F. Make sure to sprinkle the minced garlic evenly over the bread. Bake until the bread is crispy and golden, turning the bread, so it cooks evenly on all sides.
- In a sauté pan, sauté the celery and onions in either veggie broth (1/2 cup) or Miyoko’s vegan butter. If you are keeping fat-free, then just sauté in the broth. If you are choosing a little decadence for Thanksgiving or Christmas, adding even as little as a tsp of vegan butter will definitely enrich the flavor of your stuffing.
- Add all the spices, veggie pepper (by frontier coop), rosemary, marjoram, parsley, sage, thyme and garlic, and onion powder. Sauté until the veggies are translucent and fragrant.
- In a roasting pan, Add the sautéed veggies to the crispy bread along with the broth.
- Bake for 30-40 minutes uncovered at 375 F. If you would like a more moist stuffing, bake for around 30 m, and for a more crispy stuffing, bake until about 40 m.
This gluten-free stuffing pairs beautifully with a number of different recipes from my Chutneys & Sauces eBook. Check them out and let me know what you think in the comments below.
To your health & happiness,
Muneeza
Festive Vegan Gluten-Free Bread Stuffing
Ingredients
- 6 cups bread (see note below re: bread)
- ¼ cup Miyoko’s vegan butter (optional)
- 6 stalks celery, diced
- 2 onions, diced
- 4 cloves garlic, minced
- 1 Tbsp dried parsley
- 1 tsp dried sage
- 1 tsp ground thyme
- 1 tsp roasted garlic powder
- 1 tsp onion powder
- ¾ tsp salt (optional)
- ½ tsp Veggie Pepper
- ¼ tsp dried rosemary
- ¼ tsp dried marjoram
- 2 cups vegetable broth (use bonafide provisions salt-free)
Instructions
- For this recipe, you have a few options with bread as I recommended above.
- Place all the bread and the minced garlic into a baking tray and bake for about 5-7 minutes at 400 F. Make sure to sprinkle the minced garlic evenly over the bread. Bake until the bread is crispy and golden, turning the bread, so it cooks evenly on all sides.
- In a sauté pan, sauté the celery and onions in either veggie broth (1/2 cup) or Miyoko’s vegan butter. If you are keeping fat-free, then just sauté in the broth. If you are choosing a little decadence for Thanksgiving or Christmas, adding even as little as a tsp of vegan butter will definitely enrich the flavor of your stuffing.
- Add all the spices, veggie pepper (by frontier coop), rosemary, marjoram, parsley, sage, thyme and garlic, and onion powder. Sauté until the veggies are translucent and fragrant.
- In a roasting pan, Add the sautéed veggies to the crispy bread along with the broth.
- Bake for 30-40 minutes uncovered at 375 F. If you would like a more moist stuffing, bake for around 30 m, and for a more crispy stuffing, bake until about 40 m.
