Rosemary & Sage Bread Stuffing Paleo Style (Grain/Gluten/Dairy/Soy/Corn/Nut/Yeast Free)

Delicious stuffing made without any gluten, grains, starches or yeast. Now thats something to be thankful for. At least my husband and I were feeling so last night when we ate the entire pan.

When I pulled this out of the oven I was in utter shock when it tasted exactly like regular stuffing. If you are just gluten free stuffing is quite easy. These days you can buy gluten free bread in the freezer section of almost any grocery store.

But grain free?  Yeah, a little bit more challenging. I spent the past few weeks trying to figure out this portion of the traditional Thanksgiving meal. Yes, there are stuffing recipes void of bread. But I wanted the real deal.

This Paleo Bread made as stuffing is  Flawless.  I’m sad to report that this recipe CANNOT be made without the eggs. I tried, 5 times to be exact. Coconut flour without the eggs doesn’t rise as it should and it remains gooey in the center. Hopefully by next year I’ll have figured out a Vegan/Grain Free bread recipe. This recipe must be followed to the T. Any minor change will affect the texture and moisture level of the bread. *I realize that double acting baking powder is not necessarily grain free. If you need to you can use Baking Soda in place or homemade baking powder. Though if you can, the double acting works best.

I was super excited to test out a new brand of Coconut Flour for this recipe from NutsOnline.com. It worked fantastic (and might I add is cheaper than bobs!)  Check out their site. They have anything and everything you could dream of for your baking needs.  (plus some!)

 Grain Free Rosemary & Sage Bread

8 large Eggs
1 TBS Oil
1/3 Cup Milk (dairy or nondairy)

3/4 Cup Coconut Flour
3/4 Cup Flax Seed Meal
2 1/2 Tsp. Double Acting Baking Powder *(see note above)
1 Tsp. Sea Salt
1 1/2 TBS Dried Rosemary
1 TBS Powdered Dried Sage
2 Tsp. Garlic Powder 
1 1/2 Tsp. Apple Cider Vinegar (or other vinegar)

1. Preheat oven to 325 degrees.
2.  In the bowl of a mixer beat the eggs until they start to bubble and froth around the edges.
3. Add in the Oil and Milk and continue beating.
4. Add in the remaining ingredients beat until filly mixed.  Oil a loaf pan or place a sheet of cut parchment into it. This bread is a little on the sticky side.  (a smallish loaf pan will work best as this loaf is a little on the smaller side)  Pour the very thick batter in. Smooth top.
5. Bake for 70-75 minutes. The bread should be firm to touch. It will not rise significantly- maybe just an inch or so.

Be Sociable, Share!

•