 |
| Photo credit: wickedgoodkitchen.com |
Note: if you have a favorite grain-free bread that you make or purchase, by all means, use it and skip to the drying phase of this recipe. Enjoy making (and eating) homemade stuffing with your next turkey, chicken, pork chop or ham dinner!
GF BREAD CUBES for STUFFING - Gluten free / Grain free
Paleo compliant
1 Tablespoon coconut oil
4 large eggs (pastured)
1 teaspoon raw honey or maple syrup
1 teaspoon unfiltered apple cider vinegar
Make the Bread:
GF BREAD CUBES for STUFFING - Gluten free / Grain free
Paleo compliant
1 Tablespoon coconut oil
4 large eggs (pastured)
1 teaspoon raw honey or maple syrup
1 teaspoon unfiltered apple cider vinegar
1 ½ cups blanched almond flour
¾ cup arrowroot or tapioca flour
¼ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
¾ cup arrowroot or tapioca flour
¼ cup coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
Make the Bread:
* Preheat oven to 350 degrees.
* Grease a muffin pan with coconut oil; set aside.
* In a medium bowl, combine almond flour, arrowroot, flax meal, salt, and baking soda.
* In a large bowl, whisk eggs until light and frothy.
* Add honey & vinegar to the eggs and stir.
* Add flours, flax, salt and baking soda to the egg mixture. Mix until well blended.
* Scoop batter into greased muffin pan. (Muffins cook quickly and evenly!)
* Bake for 20-25 minutes or until a toothpick inserted into center of loaf comes out clean.
* Cool completely then cut into 1/2-inch cubes.
Dry the Bread Cubes for Stuffing:
* In a large bowl, whisk eggs until light and frothy.
* Add honey & vinegar to the eggs and stir.
* Add flours, flax, salt and baking soda to the egg mixture. Mix until well blended.
* Scoop batter into greased muffin pan. (Muffins cook quickly and evenly!)
* Bake for 20-25 minutes or until a toothpick inserted into center of loaf comes out clean.
* Cool completely then cut into 1/2-inch cubes.
Dry the Bread Cubes for Stuffing:
* Preheat oven to 200 degrees.
* Place bread cubes on a baking tray lined with parchment paper.
* Bake the cubes until completely dry, 1-2 hours.
* Bread cubes will harden as they cool.
* Cool completely and store in a sealed glass container for 2-3 days or freeze until ready to use.
* Place bread cubes on a baking tray lined with parchment paper.
* Bake the cubes until completely dry, 1-2 hours.
* Bread cubes will harden as they cool.
* Cool completely and store in a sealed glass container for 2-3 days or freeze until ready to use.
Original recipe: Elana Amsterdam at elanaspantry.com Adapted by w.lynne
Taste. Enjoy. Share.
Taste. Enjoy. Share.