The Best Gluten Free Stuffing Recipe From Scratch

This gluten free stuffing recipe is made from scratch with toasted gluten free bread, sautéed vegetables, savory mushrooms, and plenty of fresh herbs. It’s perfectly moist on the inside with a golden brown, slightly crispy top. A delicious, homemade Thanksgiving side dish that everyone at your holiday table will love, whether they’re gluten free or not!

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When I had to go gluten free, stuffing was THE thing that I missed the most at Thanksgiving. Until I discovered that you can indeed make a gluten free stuffing that tastes just as good, if not better than any traditional recipe out there. There’s just something about the combination of buttery toasted bread, onions, celery, and fresh herbs that makes it such a classic holiday favorite.

Ingredients

For the Toasted Bread

• 18–24 oz gluten free bread (I love Franz Bakery or Canyon Bakehouse Mountain White)
• 2 tablespoons olive oil
• Pinch of salt

For the Stuffing Mixture

• ½ cup unsalted butter
• 1 large onion, diced
• 6 celery ribs, diced
• 8–16 oz cremini mushrooms, chopped
• 3–4 large garlic cloves, minced
• 2 teaspoons coconut aminos (optional)
• 2 large eggs, whisked, at room temperature
• 2 tablespoons fresh thyme, minced (or 1½ teaspoons dried thyme)
• 2 tablespoons fresh rosemary, minced (or 1½ teaspoons dried)
• 1½ tablespoons fresh sage, minced (or 1 teaspoon dried sage)
• 1 teaspoon dried basil
• 1½ teaspoons sea salt, divided (adjust to taste)
• ½ teaspoon black pepper
• 1–1½ cups chicken broth (start with 1 cup)

How to Make Gluten-Free Stuffing

Making homemade gluten free stuffing is surprisingly simple! The key is to toast the bread cubes first so they hold their shape and absorb all those delicious flavors without becoming soggy.

Step 1: Toast the Bread

Preheat the oven to 300°F.

Cut your loaf of gluten free bread into ½-inch cubes and spread them evenly on a rimmed baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to coat.

Bake for 30 minutes, stirring halfway through, until the bread cubes are dry and lightly toasted.

Remove from the oven and set aside to cool while preparing the vegetables.

Increase the oven temperature to 350°F and grease a 9×13-inch baking dish with butter or olive oil.

Step 2: Sauté the Vegetables

In a large skillet over medium heat, melt the butter.

Add the diced onion, celery, and mushrooms along with ½ teaspoon of salt. Cook for 12–15 minutes, stirring occasionally, until the vegetables are softened and most of the moisture from the mushrooms has evaporated.

Step 3: Add the Herbs and Broth

Stir in the minced garlic, coconut aminos, fresh thyme, rosemary, sage, dried basil, remaining salt, and black pepper.

Cook for another 1–2 minutes until fragrant.

Remove the skillet from the heat and stir in 1 cup of chicken broth.

Step 4: Combine the Stuffing

Place the toasted gluten free bread cubes in a large mixing bowl.

Pour the warm vegetable mixture over the bread and gently toss until evenly combined.

In a separate bowl, whisk the eggs and pour them over the stuffing mixture. Gently fold everything together until the bread is evenly coated.

If the stuffing seems too dry, add additional chicken broth, ¼ cup at a time. You want the bread to be moist but not overly saturated.

Step 5: Bake the Stuffing

Transfer the stuffing mixture to your prepared baking dish and spread into an even layer.

Cover with foil and bake at 350°F for 50 minutes.

Remove the foil and bake for another 5–10 minutes, or until the top is golden brown and slightly crispy.

For an extra crispy top, you can broil for 1–2 minutes, keeping a close eye on it.

Garnish with fresh parsley and serve warm!

Variations / Mix-Ins

One of the best things about this gluten free stuffing recipe is how easily you can customize it!

• Dairy Free: Replace the butter with vegan butter for a gluten free dairy free stuffing recipe.
• Vegetarian: Substitute vegetable broth for the chicken broth.
• Dried Cranberries: Add ½ cup dried cranberries for a little sweetness that pairs beautifully with the savory herbs.
• Sausage Stuffing: Add ½–1 pound of cooked breakfast sausage for a heartier Thanksgiving side dish.
• Pecans or Walnuts: Stir in ½ cup chopped nuts for an added crunch.
• Extra Herbs: Add a little poultry seasoning if you prefer a stronger traditional stuffing flavor.

Tips for Success

Choose the right gluten free bread. I recommend using a soft gluten free sandwich bread like Canyon Bakehouse Mountain White or Franz Bakery Mountain White. Or a homemade soft white sandwich bread could work. These all work well for creating a classic stuffing texture. For gluten free stuffing, the bread you chose to use is THE most important part.

Don’t skip toasting the bread. Gluten free bread can become mushy when combined with liquid. Toasting the bread cubes first helps them maintain their structure and gives the stuffing a better texture.

Cook the mushrooms thoroughly. Mushrooms release quite a bit of moisture as they cook. Allowing that liquid to evaporate prevents the stuffing from becoming overly wet.

Use fresh herbs when possible. Fresh sage, rosemary, and thyme give this homemade gluten free stuffing the most wonderful flavor. Dried herbs work too, but fresh herbs really make a difference!

Add the broth gradually. Different gluten free breads absorb liquid differently. Start with 1 cup of chicken stock or broth and add more as needed. The stuffing should be moist but not soggy.

Bake covered, then uncovered. Covering the casserole dish with foil keeps the inside moist, while removing the foil at the end creates that delicious golden brown topping.

Storage and Make-Ahead

Make Ahead: To save time on Thanksgiving Day, you can toast the gluten free bread cubes and prepare the vegetable mixture up to 1–2 days in advance. Store them separately in airtight containers in the refrigerator once cooled.

When you’re ready to bake, combine the bread and vegetable mixture, add the eggs and broth, and transfer everything to your prepared baking dish.

Refrigerator: Store leftover stuffing in an airtight container in the refrigerator for up to 3–4 days.

Freezer: Once completely cooled, freeze the baked stuffing in a freezer-safe container for up to 2–3 months.

Reheating: Place the stuffing in an oven-safe dish, add a splash of chicken broth if needed, and cover with foil. Reheat at 350°F until warmed through. Remove the foil during the last few minutes for a crispy top.

Frequently Asked Questions

What is the best bread for gluten free stuffing?

I love using Canyon Bakehouse Mountain White or Franz Bakery gluten free bread. Both have a texture that works well for homemade stuffing. You can also use homemade gluten free bread, as long as it’s sturdy enough to hold together after toasting.

Can I make this gluten free stuffing recipe for turkey or chicken?

Absolutely! This gluten free stuffing recipe pairs beautifully with both roasted turkey and chicken. I recommend baking it separately in a casserole dish rather than stuffing it inside the bird. This helps the stuffing cook evenly and develop a crispy golden brown top.

Can I make this stuffing without eggs?

Yes, although the texture will be a little different. Eggs help bind the stuffing together and give it a softer, more cohesive texture. If you leave them out, add a little extra broth as needed to keep the stuffing moist.

How do I keep gluten free stuffing from getting soggy?

The secret is thoroughly toasting the bread, cooking off the moisture from the vegetables, and adding the broth gradually. You want the bread cubes to be moist but still hold their shape.

More Gluten-Free Thanksgiving Recipes

Looking for more wholesome, homemade gluten free Thanksgiving recipes? Here are a few of my favorite dishes to add to your holiday menu!

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