Gluten Free Stuffing Recipe (Paleo & Low Carb Too!)

gluten free stuffing recipe

Since giving up gluten (and grains) there are few things I miss at Thanksgiving dinner more than stuffing.

Hot out of the oven, or stuffed right into the bird while it roasts, with soft bits and crunchy edges, it almost feels like sacrilege to enjoy a Turkey day that is stuffing-less.

But if you’re health conscious (and I know you are!), you know that traditional stuffing is one thing that should be missing from your holiday plate (or two).

In fact, just a half cup of Stove Top Whole Wheat Stuffing contains 20 grams of carbohydrate and a cornucopia of unhealthy ingredients from MSG to heart-stopping trans fat (not to mention gluten, and lots of it).

Take a look at the ingredients:


Is Gluten Free Stuffing a Healthier Choice?

How about gluten-free stuffing and stuffing mixes?

While free of gluten, these stuffings can be just as harmful to your blood sugar and your waistline as stuffing made from wheat.

What’s more, the first ingredient in most gluten free stuffing mixes (or gluten free breads used to make holiday stuffing) is rice flour.

So, what’s wrong with that (besides its super-high glycemic value)? In a word arsenic.

In 2012, Consumer Reports evaluated 223 food products for their arsenic content. And rice-based products topped the charts.

In fact, some everyday rice products – including rice flour and especially brown rice flour – can contain up to 90 times the arsenic that’s allowed in drinking water!

But you don’t need rice or wheat – or any grains at all, for that matter – to make a delicious, herb-infused comfort food stuffing for your Thanksgiving this year.

Grain-Free Low-Carb Stuffing: Comfort Food Reinvented

Using nut flours and our special blend of “gluten-mimics” in our Better Bread Mix, you can whip up a simple stuffing with all of the characteristics of its gluten-and-carb filled kin.

Each Better Bread Mix will yield 6 cups of bread cubes that you can toast and substitute for regular bread in your family’s favorite stuffing recipe – from sausage and kale, to wild mushroom and bacon or apple and pecan.

And here’s my step-by-step on a traditional version…

First, prepare your Better Bread Mix according to the package directions. You’ll want to make 2 loaves, shaping them like French baguettes. This will help you cut the neatest squares and get the right ratio of crust to interior. Then simply cut your loaves into 1 – 1 1/2 inch cubes. I made 4 slices down each loaf, lengthwise, then diced in the opposite direction.

gluten free stuffing cubes

Place your bread cubes on a baking sheet in a single layer and transfer to a preheated oven to toast.

toasting gluten free bread

Now, combine your toasted bread cubes with sautéed celery, onion, spices and eggs. Add broth to moisturize (Remember: In-bird stuffing will receive moisture from the turkey, so easy does it!), place in baking dish and bake at 325 F for 45 minutes.

Gluten Free Stuffing Ingredients

And finally, a close-up peek at the soft-in-the-middle, crusty-on-the-outside finished product…

Gluten Free Stuffing inside

5 from 1 reviews
Low-Carb Gluten Free Stuffing Recipe
Prep time
Cook time
Total time
Yield: 12
  • 1 Better Bread Mix (prepared as instructed on package)
  • ⅓ cup finely chopped onions
  • ⅔ cup chopped celery
  • ⅓ cup grass-fed butter, coconut oil, or duck fat
  • ¼ teaspoon pepper
  • 3 pastured eggs, beaten
  • ½ tsp. salt
  • ½ tsp. ground sage
  • ¾ tsp. poultry seasoning
  • ½ cup organic turkey or chicken broth ( For casserole-style baking. If baking in the bird, reduce liquid to 2 Tbsp. as juices from the turkey will moisturize the stuffing)
  1. Preheat oven to 350 F. Bake Better Bread according to package instructions, shaping into two baguette-style loaves. Let cool.
  2. Cut into 1 inch cubes. Place cubes on a baking sheet in a single layer.
  3. Turn oven down to 325 F.
  4. Place bread cubes in the preheated oven and bake 25 minutes.
  5. While bread toasts, sauté onion and celery in butter, coconut oil or duck fat until softened.
  6. In a large bowl, combine onion mixture with toasted bread cubes, pepper, eggs, salt, sage and poultry seasoning. Stir in broth until well moistened (noting amounts for casserole versus in-bird cooking specified above).
  7. Stuff into turkey and roast to 165 F – juices should run clear (please use a thermometer for food safety!). Alternately, bake in a greased covered shallow casserole at 325 F for 45 minutes. Remove the cover in the last 10-15 minutes to brown.



  1. Juliette Elderton says

    I live in the UK so no access to buying your bread mix in the above recipe. If possible could you give me a bread recipe instead. Thanks juliette

    • Kelley says

      Hi Jennifer,
      Thank you for your comment.

      We are certainly sensitive to food allergies here at Wellness Bakeries, and know how tough it can be to cook and bake with those limitations.

      With that being said, our Better Bread mix calls for a lot of egg whites and we have not yet found a good substitute. One we will be testing is Orgran No Egg Natural Egg Replacer Gluten Free.

      In our new book, Better Breads (, you will find 4 egg-free and vegan breads including No Rolls Dinner Rolls, Paleo French Bread, Crusty Boule, Paleo Vegan Breakfast Bread and Superfood Seed & Nut Loaf. I think Crusty Boule or No Rolls Dinner Rolls could work well for stuffing, but you would need to use an egg replacer to make it into a real “stuffing” that sticks together.

      Hope this helps!


    • Kelley says

      Hi RominStew!
      Have you tried using sunflower seed flour? It is a wonderful replacement for almond flour (cup for cup) and the perfect alternative for folks with nut allergies.

      While our products here on Wellness Bakeries contain tree nuts, the recipes in our new book (Better Breads) can be used with sunflower seed flour and have instructions for doing so.

      Be Well!

  2. Diane Carta says

    Hi, Kelley!

    What I use to replace eggs is ground flax seed. Approximately 1/4 cup of ground flax = 1 whole egg. It even adds a moist tenderness to anything you bake. Add enough water to the flax until its consistently is similar to a slightly beaten egg.

    Hooray for substitutes!

    • Kelley says

      Hi Diane!
      Thanks so much for your comment.

      I have used “flax eggs” and also “chia eggs” with a lot of success when there are only a couple of eggs to replace, but not so much when 3+ eggs are needed. We’ll be trying our bread mix with those as well to see how we fare.

      Be Well!

    • Kelley says

      Hi Holly!
      Thanks for your comment and your recent purchase of Better Breads!

      I would use the Hearty Sandwich Bread or Sesame-Onion Sandwich Bread (maybe omitting the sesame). The Coconut Cream Bread will also work well, and the Paleo Cornbread, of course, for cornbread-style stuffing.

      Hope this helps & Happy Thanksgiving!

  3. says

    Hello Kelly,
    I bought the Better Breads book and can’t wait to try all the recipes! I find being true to Paleo fine except for the temptations of wine and bread. Perhaps you could invent Paleo friendly wine! My father-in-law once remarked that every civilization seems to have invented some sort of alcohol – however primitive the people!
    I am a Brit. living in Cyprus and cannot find arrowroot in this little village – any substitution suggestions? Also, none of the recipes indicate measurements of ‘wet ingredients’; what sized cup is ‘a cup’?

    • Kelley says

      Hi Bonnie,
      Thanks so much for stopping by and for your kind comments.

      I am a wine lover myself and enjoy it quite often. I believe there are many health benefits and that your father-in-law is right! There is some good evidence that our Paleo ancestors enjoyed a variety of “wine” made from fermented fruit.

      Now back to the bread :-). You might find arrowrroot labeled as Maranta Starch. Also, you could use more tapioca, but I have found that tends to make bread a little slippery to the mouth.

      And regarding US measurements for liquids, a cup is 8 oz. And here is a good chart with more-

      Hope this helps and that you love the recipes.

      Be Well!

  4. Ruth Bradford says

    Just got your Better Breads cookbook and can’t wait to use it. However, it would be really nice to have a print button on the recipes you feature like the one above. Thanks.

  5. Jenny says

    Hi Kelley,
    I purchased your Better Breads book and can’t wait to start making some of the recipes! I recently discovered I have a food sensitivity to tapioca and get pretty sick when I eat anything with tapioca flour. Bummer, because it works so well in baking! What do you suggest as a substitution for tapioca flour in your recipes, and would it be an equal exchange?

    • Kelley says

      Hi Jenny!
      Thanks for your comment and your recent purchase of Better Breads – I hope you love it!

      A great sub for tapioca is arrowroot. In fact, I like it better than tapioca because it doesn’t have that “slippery” texture that tapioca can often create. (Potato starch would be my second option, and I would recommend you go the organic route if you choose that – potatoes are a “dirty dozen” and they use a lot of chemical biocides on those guys.)

      You can sub arrowroot for tapioca gram for gram with great results in the recipes in Better Breads, as you will be using a blend of flours (primarily low glycemic almond, coconut, etc), and not just relying on a single starch alone.

      Hope this helps!

      Be Well,

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