This recipe is quick, affordable, and makes fantastic stuffing...just a little more of your time. But thanksgiving is about all that, time and preparation for the feast!
Elana's quick breads make a great base recipe for these, I modified them from her almond flour recipe. Here is my version. I made three batches.
Notes: I like adding the seasonings to the bread, for a more flavorful stuffing.
- In loaf #1 I added ¼ cup each of pistachio, pumpkin seed, sunflower seed, and chopped almonds.
- The 2nd loaf I added 1 tsp toasted onion powder, 1 tsp garlic powder, 1 tbs dried oregano.
- The 3rd loaf had 2 tbs each of fresh sage and fresh rosemary and 1 tsp pepper.
1 ½ cups Tom Sawyer gluten free flour (or your GF flour blend)
¾ cup cornstarch
¼ cup flax seed meal
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon agave nectar (or honey)
1 teaspoon red wine vinegar (or other vinegar)
In a medium bowl, combine flour, cornstarch, flax meal, salt and baking soda. In small bowl, wisk eggs, agave and vinegar until frothy. Stir egg mixture into the dry ingredients.
Scoop batter into a well greased (oiled) 7.5" x 3.5" loaf pan. Bake at 350º for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean. Cool, then cut into small cubes. Lay cubes on a cookie sheet and toast in a 300º oven until crisp and toasted.
Then use this as your bread in your favorite stuffing recipe!
Always a GF multi-tasker, these make great croutons! Make extra for that. Also, fantastic for panzanella (Italian bread salad), so make extra for that, and find a good recipe you love for it!