Skip to main content

Holiday · intermediate

Gluten-Free Sourdough Stuffing Bread

Key takeaway

Gluten-free sourdough stuffing bread is a sage-thyme pan loaf meant to cube and dry. Leaner than sandwich bread, so dressing stays savory instead of mushy.

An herb gluten-free sourdough pan loaf designed to cube, dry, and become dressing. Sage, thyme, celery seed.

By Andrew KittridgeA leaner sorghum-teff pan loaf with extra salt and dried herbs so cubes dry into dressing bread instead of cake cubes.
holidaystuffingherbssourdoughthanksgivinggluten freedairy freeegg free
Herb gluten-free sourdough stuffing bread cubed for Thanksgiving dressing

Prep

30m

Pan proof

45–70m

Bake

52m

Servings

12

Difficulty

intermediate

The short answer

This is not a soft sandwich loaf pretending to be stuffing. It is a slightly leaner gluten-free sourdough herb bread: sage, thyme, rosemary, onion powder, celery seed, and black pepper baked into a 9x5 loaf so you can cube it for dressing. The crumb dries without turning to dust. Day one it is a savory dinner loaf. Day two it is the backbone of Thanksgiving dressing that does not taste like a gluten-free afterthought.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

  • A leaner hydration and no egg keep cubes from turning spongy when stock hits them.
  • Dried herbs survive the bake and the drying oven. Fresh herbs alone fade.
  • Celery seed and onion powder put dressing aromatics in every cube, not just the casserole mix-ins.
  • Psyllium still gives a sliceable loaf, which is easier to cube evenly than a batter bread.
  • Sourdough acidity stands up to sausage drippings and rich stock.

Ingredients

  • 18gwhole psyllium huskgel
  • 380gwarm water (about 100F)gel; you may replace 20g of the water with stock
  • 150gsorghum flourdough
  • 70gbrown rice flourdough
  • 70gtapioca starchdough
  • 40gpotato starchdough
  • 20gteff flourdough
  • 12gfine sea saltdough
  • 180gactive gluten-free sourdough starter (100% hydration)dough
  • 20golive oildough
  • 8gdried rubbed sage
  • 4gdried thyme
  • 2gdried rosemary, finely crushed
  • 3gonion powder
  • 2gcelery seed
  • 2gfreshly ground black pepper
  • 10ghoneyoptional, rounds the herbs
  • 40gvery finely minced sautéed onion and celery, cooledoptional mix-in

Equipment

  • 9x5-inch loaf pan
  • Digital scale
  • Parchment sling
  • Two rimmed sheets for drying cubes
  • Instant-read thermometer

Instructions

  1. 1

    If you are using the optional onion and celery, sauté them in a teaspoon of oil until soft and sweet, then cool completely. Extra water in the pan is the enemy of this crumb. Grease a 9-by-5-inch loaf pan and add a parchment sling.

    10 minutes

  2. 2

    Whisk psyllium into 380g warm water (or 360g water plus 20g stock). Rest 6–8 minutes. Mix gel with starter, oil, honey, and all of the herbs and spices. Add flours, starches, and salt. Beat 2 minutes until sticky and cohesive. Fold in the cooled soffritto if using.

    12 minutes

  3. 3

    Cover and bulk 45–60 minutes at 75–78F until slightly puffy. With wet hands, shape a log and set it in the pan.

    55 minutes

  4. 4

    Proof 45–70 minutes until the dough is puffy and sits about 1/2 inch from the rim. It will not dome like wheat sandwich bread. Shiny and inflated is enough.

    55 minutes

  5. 5

    Bake at 375F (190C) for 48–55 minutes until the crust is firm, the top is browned, and the center reads 205–210F. Cool in the pan 10 minutes, then cool on a rack until completely cold.

    52 minutes

  6. 6

    For dressing: wait until the loaf is fully cool, ideally overnight. Cube into 3/4-inch pieces. Spread on two sheets and dry at 250F (120C) for 45–75 minutes, stirring once, until the cubes feel like croutons at the edge but still have a little give. Cool, then bag. They are ready for your favorite gluten-free dressing formula, about 10–12 cups of cubes from this loaf.

    1 hour

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
NutrientAmount
Calories162 kcal
Protein3 g
Carbs30 g
Fat3 g
Fiber4 g
Sodium400 mg

Substitutions

Chicken stock in the gel
All water, or all vegetable stock. Keep total liquid at 380g plus the gel husk.
Teff flour
Buckwheat, 20g, for a darker loaf.
Dried sage
Half dried, half fresh minced sage.
Olive oil
Melted dairy-free butter or chicken schmaltz, 20g.
9x5 pan
Two mini loaves. Start checking at 30 minutes.

Storage

Whole loaf: wrap and keep 2 days at room temperature. Cubes: airtight up to 1 week after drying, or freeze 1 month. Dressing made from the cubes follows your casserole’s leftovers rules, usually 3 days refrigerated.

Notes

  • If you only want dinner bread, skip the drying step and serve warm with butter or olive oil.
  • Fresh sage is wonderful. Use 2 tablespoons minced and reduce dried sage to 4g so the loaf does not taste like a candle.
  • This loaf is egg-free and dairy-free as written so the cubes play with any dressing (sausage, oyster, vegetarian).

FAQ

Can I stuff a turkey with this?

We bake dressing in a dish for food safety and for a mix of crisp edges and soft centers. Use the dried cubes in a casserole with stock and eggs or a vegan binder. If you insist on stuffing a bird, the cubes still work. Check temperature.

Why not just cube a sandwich loaf?

Soft sandwich bread turns to paste in stock. This formula is a little leaner, more seasoned, and dries into cubes that still taste like sourdough after they soak.

How far ahead can I dry the cubes?

Up to 1 week in an airtight container at room temperature, or freeze 1 month. If they soften, recrisp at 250F for 15 minutes.

Can I add sausage to the bread?

Keep meat for the dressing, not the loaf. Fat in the dough makes cubes greasy and they do not dry evenly. Brown sausage separately and fold it into the soaked cubes.

Is celery seed necessary?

It is the note that makes people say stuffing instead of herb bread. If you hate it, skip it and add a pinch more thyme. The loaf will still work.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guideStarter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

More about the kitchen