Dressing or stuffing is the one dish on Thanksgiving that is always a bit of a disappointment since I cut out gluten and adopted more of a Paleo way of eating. I’ve tried pre-made dried bread cubes, but nothing has come close to tasting the way I remember traditional dressing tastes. So the past couple of years, I decided to make my own stuffing bread cubes.
I use a basic grain free and dairy free sandwich bread made with 2/3 almond flour and 1/3 unmodified potato starch. I have also used sweet potato flour instead of the unmodified potato starch but after reading this article on Mark’s Daily Apple, I switched to unmodified potato starch for the added benefit of this type of resistant starch to my intestinal flora. The gut environment thrives on resistant starch that passes through the small intestine undigested and arrives in the colon ready for fermentation by the gut flora (beneficial bacteria).
A flourishing gut environment is crucial for good health. Those who regularly take supplements or eat foods with high quality probiotics (good bacteria) along with prebiotics (food that those good bacteria need to grow and thrive) and resistant starch experience fewer allergies, less sickness, and lower overall inflammation in their bodies than those who do not.
Making my own bread always seemed intimidating to me until I tried it. I have a Cuisinart breadmaker, which basically takes ALL of the work out of making homemade bread. My recipe is super simple with only 9 ingredients: four wet, and five dry.
I start by letting the wet ingredients come to room temperature. The finicky yeast granules do not like cold, so to do their thing, which causes the bread to rise, the eggs, milk, melted coconut oil, and honey need to be room temperature. Once the ingredients have warmed slightly, I whisk them together and pour them into the loaf pan inside the breadmaker.
Now for the five dry ingredients. I stirred together the almond flour, unmodified potato starch, xanthan gum, sea salt, and yeast granules. Then I spread the dry ingredients evenly on top of the wet ingredients in the loaf pan. Time to operate the machinery. Again, super simple. I start by selecting the gluten free option on the menu, and then I select 2 pound loaf and medium crust. Then I press start. And that’s it…the last of my involvement in the break making process other than removing the finished loaf of bread. The loaf of bread takes about 2 hours and 40 minutes from start to finish in the breadmaker.
To make the loaf of bread into cubes for stuffing, I cut the bread into cubes and leave it out uncovered on the counter for about a day to dry out. If you’re pressed for time, you can also place the cubes on a baking sheet and dry them in the oven on the lowest setting for about 45 minutes.
- ¼ cup melted coconut oil
- 1¼ cups canned coconut milk, room temperature
- 3 tablespoons honey or maple syrup
- 2 eggs, room temperature
- 2 cups almond flour
- 1 cup unmodified potato flour
- 1½ teaspoons xanthan gum
- ¾ teaspoon sea salt
- 1 packet yeast granules
- Bring all wet ingredients to room temperature: coconut oil, coconut milk, honey, and eggs.
- Whisk together wet ingredients and pour into loaf pan in the breadmaker.
- Stir together dry ingredients: almond flour, potato flour, xanthan gum, sea salt, and yeast granules.
- Spread dry ingredients over wet ingredients in the loaf pan in the breadmaker.
- Set the breadmaker to gluten free setting, the loaf size to 2 pounds, and the crust to medium. Press start.
- Remove from breadmaker promptly when finished.