Cornbread Stuffing – Gluten free, Dairy Free and Delicious!

November 23rd, 2009 by Jean Duane


Just in time for Thanksgiving — look no further for an easy-to-make, delicious GLUTEN FREE, DAIRY FREE, WHOLE GRAIN cornbread stuffing I promise it will be one you’ll make over and over. Start by making the cornbread:
Preheat oven to 400 degrees
Wet Ingredients

GFCF Cornbread Stuffing

GFCF Cornbread Stuffing


1/4 cup honey or agave nectar
1/2 cup rice, nut or seed milk
1/2 cup sparkling water
1/4 cup sunflower oil
2 egg whites
Dry Ingredients
1 1/4 cups rice flour
3/4 cup yellow corn meal
2 tsp. baking powder
1/2 tsp. salt
1. Make the cornbread by mixing the wet ingredients in a bowl. In a separate bowl, mix dry ingredients. Add the dry ingredients to the wet ingredients and whisk until blended.
2. Pour batter into an oiled 8? x 8? pan and fill to the top of each muffin cup. Let batter sit a few minutes to allow flours to absorb the moisture. Bake 25 minutes. Makes 8-9 muffins.
Stuffing:
2 cups chopped celery
1 onion, chopped
1 TBS olive oil
2/3 cup chicken broth (or ?No Chicken Broth)
1. Saut? vegetables and oil in a saucepan until soft. Crumble cornbread in a separate bowl. Add saut?ed vegetables and broth. Mix and place in an oiled 8? x 8? pan.
2. Bake at 350?F for 45-60 minutes until a golden brown crust forms. Serve warm.
?Adapted from Bake Deliciously! Gluten and Dairy Free Cookbook
Alternative Cook, LLC, 2010. www.alternativecook.com

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