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

by Brittany on November 10, 2011

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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 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.
To make the  dried bread crumbs for the stuffing: Cut slices of the bread into cubes. Place on a baking tray and cook at 300 degrees for 45 minutes -1 hour until dry. 
This recipe yields 1 full cookie sheet of bread crumbs. They can be made ahead and used in ANY stuffing recipe.
To make my stuffing I sauteed 2 chopped Onions, 1 head of Celery chopped in Coconut Oil. I seasoned with Dried Sage, Lots of Garlic Powder, Salt and Pepper. In a separate pan I cooked ground italian sausage with oil, salt, pepper and garlic powder.  In a large baking dish I combined the Meat, Celery and Onions and tray of bread crumbs. I covered heavily with Chicken Broth and baked it at 400 degrees for 30-45 minutes.
 Don’t forget to email me your Go Ahead Honey, It’s gluten free Links Submissions by Novemeber 19th so I can include them in the Thanksgiving roundup on the 20th!

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{ 40 comments… read them below or add one }

Tracy November 10, 2011 at 6:44 pm

THANK YOU SO MUCH!!! I have been trying to figure out what I was going to use to make my stuffing this year. My family has to eat gluten, corn, casein, soy, and yeast free so making anything with bread is really difficult. I can't wait to try this!!! Happy Thanksgiving to you and yours.


Brittany November 11, 2011 at 2:01 am

Thank you Tracy! Hope you love it!!


Alta November 10, 2011 at 6:46 pm

This looks superb. I must try to make it this weekend. I tried a version with almond flour-based bread and it semed that toasting the bread made it too dark - almost burned-tasting. Coconut flour bread sounds like a better option. And...I love you. :)


Brittany November 10, 2011 at 6:47 pm

Nut flours are SO moist that I just can't see them soaking up much liquid and holding together at all. Hopefully this one meets your expectations! xoxoxo LOVE YOU DEAR FRIEND!


Gigi November 10, 2011 at 7:16 pm

Terrific play, girlie!!! And you're right on about the eggs. That is one thing about most grain free creations I've made, by and large, the eggs are necessary to achieve best results!

I'm glad you're in your groove with Paleo and love seeing all your divine creations!

Gigi ;)


Brittany November 10, 2011 at 7:56 pm

Thanks so much Gigi!! :)


Stephanie November 10, 2011 at 7:51 pm

Sounds great! None of the gluten free stuffings or dressings that I have tried turn out with the right sort of texture. I hope that this one will :) Question though - Approximately how much chicken broth did you use? I know that the coconut flour can absorb a lot of liquid but I do not want it to be mushy nor do I want it to be too dry.... Delicate balance :) and your picture of the stuffing looks perfect! Thanks so much for an answer!


Brittany November 10, 2011 at 7:55 pm

hmm.. maybe 2-3 cups? I had hoped to provide the exact recipe that I used- but realized I won't have time to remake it prior to thanksgiving..
So I would say It depends on how moist you like your stuffing. My husband went back later and dumped even more chicken broth. He likes his stuffing to fall apart into complete mush. This bread soaks up the liquid I think close to the amount of regular bread. Start with a lesser amount, bake and then you can always add more!


Stephanie November 11, 2011 at 4:12 am

Thanks for the information :) Trying this as my stuffing this year....


Debbie November 11, 2011 at 1:19 am

Mmm....genius! Yes, this looks wonderful for my boys. They can eat eggs and I bet they would love this. xo Happy Thanksgiving to you.


Brittany November 11, 2011 at 2:02 am

Hope they love it! :) Thanks for the sweet comment!


jas @ the gluten free scallywag November 11, 2011 at 1:44 am

wow this looks amazing!


Brittany November 11, 2011 at 1:50 am

Thank you! :)


wendoger November 22, 2011 at 4:27 am

whats tbs oil?


Brittany November 22, 2011 at 4:31 am

Tbs = Tablespoon


Wendoger November 23, 2011 at 5:42 am

Ohhh...duh!!! Well its all in caps, thats what tripped me up!!!
Thanks for the clarification.
BTW, I made the bread today....yum yum!!! Can't wait to finish making the stuffing!!!


Wendoger November 24, 2011 at 6:10 pm

Ok, so I am trying to figure out calories for this bread. I know most paleo-eatin' folks don't care about the calories but I have to. Me trying to lose weight and not counting calories was just not working. So...if my calculations are correct, and if the serving size for the loaf is for 6, then it would be right around 302 calories per serving. The total calories for the whole loaf (using wesson oil and 2% low fat milk and almond meal instead of flaxseed meal) is 1813.
I didnt have flaxseed meal and thats why I used almond. The bread turned out awesome! I LOVE it.
So this is basically an FYI for anyone else wanting to know. :-)


Brittany November 24, 2011 at 9:00 pm

Very cool!! Thank you for sharing that!


philip December 20, 2011 at 12:37 pm

coconut. flax... a lot of fat no?


Bethany October 25, 2012 at 5:22 am

Do you have any suggestions to substitute for eggs in this recipe? I could probably go half and half, as in use 4 eggs and then replace the other 4 eggs with something else. I just can't handle even the faintest eggy taste in things. Any suggestions would be great. Thanks!


Brittany October 25, 2012 at 12:31 pm

No- this recipe depends on the eggs to work properly. And no worries it doesn't taste eggy..


Bethany October 26, 2012 at 4:24 am

K thanks! I will give it a whirl and let you know how it goes :)


Donna November 6, 2012 at 8:16 pm

Just made this as a trial run for Thanksgiving. This is amazing!!! The bread?! WOW! I'd dip it in spaghetti sauce as a meal! :-)


Virginia November 13, 2012 at 10:51 pm

Any idea how many this will serve? And maybe specifics on size baking dish? Thanks!


Jena Mauldin November 17, 2012 at 1:31 am

Do you think I can use lemon juice in place of the apple cider vinegar? I'm allergic to sulfites.


Brittany November 17, 2012 at 2:17 am

For sure! That's always a safe replacement! :)


Danielle November 19, 2012 at 3:29 pm

This looks delicious! Is there a particular oil you recommend? If I use coconut oil should it be liquid or more solid? Thanks for sharing!


Brittany November 19, 2012 at 3:31 pm

If you use coconut oil melt it! I often use that or grapeseed oil.


Mallory November 20, 2012 at 12:40 am

just stumbled upon your site, and i am so glad that i did! stupid question...when you say nondiary milk, would that include full fat coconut milk? want to get the results i see on here, i know firsthand how trying inventing paleo recipes can be! (and rewarding!) thanks!!!


Brittany November 20, 2012 at 12:45 am

Full fat coconut milk (from the can) might be a little high in fat for this recipe. I would opt for the lower fat stuff for this particular recipe :)


Joy at The Liberated Kitchen November 20, 2012 at 2:57 am

Oh, shoot, I'm sorry - I just saw that there is flax meal included and I don't think that is GAPS Legal! I'll check on it and let you know.


Joy at The Liberated Kitchen November 20, 2012 at 3:18 am

I found a certified GAPS Practitioner that says the flax seeds are legal: and my friend says they are in Dr. Natasha's FAQ so I'm going to go with that. Please do share on the blog carnival if you get a chance. Sorry for the momentary confusion :)


the happy girlfriend November 21, 2012 at 1:41 am

sounds awesome! am going to just make the bread part so i can have croutons on my salad again....whoooo hoooo!


nina November 21, 2012 at 3:53 pm

I want you to know, that a lot of your recipes are actually OK to use for cancer patients that are on very very very strict cancer diets (anti cancer diets) such as the Gerson Therapy. My husband is sugar free, grain free, GMO free, and should be dairy free as well but it's just so hard for him to eat anything that way. The fact that so many things include almond and coconut flours which are GOOD for a cancer patient is fantastic. I came here for myself so I could make some yummy gluten free and grain free things, but as I read the ingredients, I am elated to discover that my terminal cancer patient husband can eat many of these things too!!!! He's going to be beyond excited when I make him some things he will actually be able to ENJOY eating! THANK YOU! I will also be posting some of these cancer fighting friendly recipes to my cancer group. I think I should explain a bit better. Cancer eats sugar thus grows much faster when the person afflicted with it eats sugar and grains. Many times cancer patients give up fighting cancer naturally because of the extreme food restrictions. It's one thing to choose to be grain and sugar free simply because it makes one feel better and have general better health and gut healing, but it's another not being able to eat them because it could/will kill you faster- literally. I hope you understand what I'm saying here, how big of a deal in the way of a blessing these recipes could be for a lot of suffering people :)


Afura November 22, 2012 at 8:28 pm

I made this for.. yes, Thanksgiving and I made it last night. I think I left it in a little too long (thanks a lot timer of not working), but hey, it was for stuffing anyways. I had a piece last night and I thought it had a little too much garlic and not enough rosemary for my particular tastes, but when I made it into stuffing... Holy cheese. The flax seed gives it that cornbread kind of texture to it. Since it's just me I only used part of the loaf. I may have to make the rest into stuffing just to eat it. And it's a good base recipe to play around with the spices to mix things up.


Jessica December 11, 2012 at 6:02 pm

I, too, used this recipe for our Thanksgiving dressing (can you tell I'm southern?), and it worked beautifully! Eggs are truly a wonderful food and give a familiar spongey-ness to the bread. This was my first time using coconut flour. It will not be my last. I'm considering making this again as a sandwich bread, just with a smaller amount of the spices. Thank you, Brittany!


Veralyn February 18, 2013 at 4:37 am

Hey Brittany,
I know you said eggs are essential, and I believe it because most grain free recipes are so egg heavy they make me really sick. I'm willing to experiment to find something that meets my needs, but I am not as experienced. I was wondering about psyllium husks? I know that they worked awesome in the coconut flatbread on your blog that Laura made. I'm not sure if they would work with normal bread though. Maybe I should just stick with flat bread....I just really wanted to find a normal bread recipe and cake recipe that I could have for my birthday that wasn't loaded with eggs, but I'm not sure how to begin with the experimenting process.
Thanks for sharing all of your recipes! I loved all the ones I have tried.


Chistine September 8, 2013 at 12:25 pm

When using dairy free milk sub. what would you suggest? I normally use Original Silk soy milk, however it has a sweet taste and sometimes messes up the taste you are trying to achieve. Help!


Brittany September 8, 2013 at 8:44 pm

Honestly any nondairy milk should work just fine :)


Aubrey November 5, 2013 at 3:44 pm

I am wondering to make this bread a little less yolk heavy, would it work to substitute egg whites? Would the store bought liquid egg whites work? I am really wanting to try this, but 8 full eggs is a lot! Thank you


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