Delicious gluten free stuffing! Let’s get to it.
You will need a couple day’s prep to make the stuffing as the gluten free sour dough takes 2 days to ferment the starter. Or you may just use any gluten free bread, cubed and let set out overnight to dry out.
How to Make the GF Sour Dough Bread
*Need 1 recipe of my gluten free Bread Flour Blend – recipe follows*
Gluten Free Sour Dough Bread
***This recipe requires at least 2 days leeway for the sour dough starter to be ready***
GF Sour Dough Starter:
2 ¼ tsp dry active yeast (1 pkt)
1 cup warm potato water (I boil 2 potatoes to yield enough starch) 110 – 115 degrees
1 tsp sugar
1 ½ cups white rice flour
In a ceramic or glass storage container (I use a large sour cream tub), add the yeast and sugar to the warm potato water, stirring to dissolve. Let rest 2 mins till yeast grows and foams. Then add in the flour, stir to mix and let rest – room temperature for a minimum of 2 days (3 is best). Then let set overnight undisturbed, check on it in the morning. Stir well before using. Should have the consistency of pancake batter. (mine sometimes looks thicker than this)/ Replenish starter with a ½ cup or 1 cup of warm water and ¾ cup or 1 ½ cup rice flour as needed. Let ferment for at least 2 days before each use. Keep in refrigerator when not using right away. Or if using routinely, best to keep on the counter. If refrigerated, let sit on counter overnight or at least 10 hours prior to use. Works best if kept at room temperature. Can be frozen for long term storage.
GF Bread Flour Blend – use for sour dough bread
1 cup brown rice flour + 4 TBS
1 cup tapioca flour
1 cup corn starch
3 tsp potato starch
Flax Egg Replacer:
1 egg: use 1 TBS flax meal + 2 TBS water (let rest 20 mins till gels) for a 1 loaf size
2 eggs: use 1 TBS +1 ½ tsp flax meal + 2 TBS + 1 ½ tsp water (let rest) = 1 whole egg + 2 egg whites
GF Sour Dough Bread – Bake @ 400 degrees for 45 – 55 mins or till golden and tooth pick comes out clean. Yields 1- 9”x5” loaf – Oil and Flour (rice) bread loaf pan.
2 cups gluten free bread flour blend
1 ½ tsp xanthum gum
½ tsp salt
1 egg recipe for flax egg replacer – see above recipe
1 tsp Knox unflavored gelatin
3 TBS sugar
1 ¾ tsp yeast
½ tsp vinegar
½ cup GF Sour Dough Starter
3 TBS vegetable oil
1 cup warm water – 110 degrees
In separate bowl, add gf bread flour blend, xanthum gum, and gelatin. In stand mixer, add very warm water, mixing in salt and sugar. Stir to just mix, then add the yeast. Stir well, then let yeast grow about 5 mins till nice an foamy. Then add in flax egg mix, oil, vinegar and dough starter. Mix on low to blend, slowly adding in flour/gelatin mix. Mix the dough for 4 mins. on high speed. Pour mixture into prepared bread loaf pan and spread evenly. Wrap with plastic wrap and let rise in warm area till dough has doubled (should be at top of pan lip) may take up to an hour.
Gluten Free All-Purpose Flour Blend: use for Cornbread – does not contain xanthum gum or salt
4 cups white rice flour – less 1/3rd cup
1/3 cup sweet sorghum flour
1 1/3 cup potato starch
2/3 cup tapioca starch
Blend together and keep in air tight container, till ready for use.
Gluten Free Corn Bread (egg free) Bake @ 350 for 18 -21 mins 8” square pan, sprayed w/ nonstick PAM. **Can be made the day before: cut into cubes, and let dry out overnight on a cookie sheet, along with the sour dough gf bread cubes.
1 stick butter, melted
¼ cup sugar – can add up to 2/3 cup for a sweeter version
1 ½ cup buttermilk
1/3 cup aquafaba (garbonzo bean canned juice) – can replace with 2 eggs if desired.
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp xanthum gum
¾ cup corn meal
1 cup gluten free All-Purpose flour blend – recipe above
Whisk all dry ingredients in medium sized bowl, then stir in buttermilk and melted butter. Pour into pan and bake till toothpick inserted comes out clean. Let cool in pan 5 mins, then invert and cool completely.
Angie’s Awesome – Corn Bread & Sour Dough Stuffing – Bake @ 350 for 35-45 mins 9×13 casserole dish
1 batch of Corn Bread
6 cups cubed GF sour dough bread (or 8 cups store bought gf bread/ approx. 1 loaf) – add to large bowl
1 medium onion, diced
6 stalks celery, diced
1 stick (1/2 cup) butter, unsalted
¾ tsp salt
¾ tsp pepper
3 tsp chicken bouillon (I use Orrington Farms)
1 1/8 tsp sage, dried
1 tsp thyme, dried
1 qt – organic Chicken Broth (Pacific Brand)
6 TBS cold salted butter, cubed
In skillet, add 1 stick butter, onion and celery. Cook till vegetables are tender. Add in salt, pepper, sage and thyme. Next, add both corn bread and sour dough bread stir to mix, then add in broth. Pour into a buttered casserole dish, then dot top with butter and bake.