Homemade bread cubes/crumbs are so simple to make at home FRESH for your holiday stuffing! I hope you give it a try. This is a great idea too if you are having a difficult time locating gluten free bread cubes at the store. Here you will find two ways to make homemade bread cubes. Method #1 is in the oven and method #2 is in the dehydrator (my preferred method). If you have a dehydrator, this will create the most authentic tasting bread crumbs. You will be amazed and surprised by how much they taste like store bought - but even BETTER (also a great way to make croutons)! But I realize not everyone has a dehydrator, so the oven will work just fine.
Let's get to it shall we...
Easy Homemade Gluten Free Bread
Cubes for Stuffing - 2 Methods.
Ingredients:
-One 18 ounce bag of gluten free bread*
-1/4 cup olive oil
-2 teaspoons poultry seasoning-2 teaspoon garlic granules
-1 teaspoon onion granules
-1 teaspoon dried tarragon (optional)
-1 teaspoon dried sage
-1 teaspoon salt
-1 teaspoon dried parsley (optional)
-A few turns of the pepper grinder (optional)
How To:
1. Cut the bread into your cube size of choice (small, medium, or large). I like to cut them smallish.
2. Transfer the cut bread cubes into a large bowl. Add in all the above seasoning and toss.
3. Drizzle on the olive oil and toss - WELL! Make sure everything is well coated - toss with hands for best results.
Okay, here are the two methods for drying...
Method #1
1. Preheat oven to 200 degrees
2. Arrange all the bread cubes on two baking sheets in a single layer - do not overcrowd (use whatever baking dish/sheet you have, glass will work well too).
3. Bake for 25 minutes. Check the bread at this point for crisp level.
4. Bake in additional 5 minute increments until they are completely dried out - taking care to not burn. Toss the bread cubes around if needed.
5. Remove from oven and transfer the bread cubes to a bowl.
6. I recommend making these a few days in advance. It won't hurt to leave the baked bread cubes out in the bowl until you are ready to make the stuffing - the additional drying time helps remove ALL moisture.
Method #2
1. Place cut and seasoned bread cubes into a dehydrator in a single layer (I use this dehydrator).
2. Dehydrate on 145 degrees for 12 hours (basically overnight).
3. Transfer to bowl and cover until ready to use.
Notes:
*I use this or this bread (I prefer the white loaf)!
*Please adjust seasoning to your bread weight. If the bread you purchase weighs more, then add in slightly more seasoning and oil. *And remember to always add your seasoning, salt, and pepper to taste. Upon making any recipe, always test for spice level. We all have different preferences and palates, so be your own best taste testing advocate in the kitchen.
*This recipe makes 7 cups of dried bread cubes/crumbs
Here we have a some large cubes with the multi grain gluten free bread
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Shared on: Whole Foods Friday,
Hi Amber ~ This sound really great but I have a quick q. What all do you put in your final stuffing dish? In that last pic, I see what appears to be black olives and perhaps sautéed onions and celery. I know it's all personal preference but I was just curious what you did there. And did you use any additional seasonings? I've never made my own stuffing and I absolutely LOVE stuffing but have only had Stove Top (believe it or not). Stove Top with added cranberries, toasted pecans and sautéed mushrooms. Heavenly but not as healthy as I'd like. Thanks so much in advance for your time. :)
ReplyDeleteHi Dana,
ReplyDeleteGreat question! I am still working on the recipe, but I can tell you what I did if you want to try. I didn't use enough liquid, so I found it dry, although my husband loved it...but I am very particular about stuffing and hold my standard high against my Gramie's recipe (the texture was so very moist and delicious). So I am trying to replicate that. I am going to share what I used for the seasoning and other fixins' and then my recommendations below!
Let me know if you give it a try. Thanks
Here is what I used for my first go around (but again, I found it too dry), so next time I am going to use vegetable or chicken stalk (I just used water), an extra cup of liquid (totally 5 cups), baking longer, and covering with a tight fitting lid.
In large pot, saute:
1 1/2 cup onion
3 cups mushrooms
1 cup celery
1 cup peeled and chopped apple
1/2 cup cranberry
1/2 cup pecans or walnuts
Add below seasonings in the saute. (Not the water)
(Saute all of this, but leave out cranberries and walnuts until the final few minutes of saute)
1/2 teaspoon salt (or more to taste)
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic grans
1 tablespoon fresh sage (optional)
4 cups liquid (see note above on adding 5 cups)
Okay, so saute the ingredients with seasoning, add in the cranberries/walnuts toward the end. Then add in all the toasted bread cubes - stir. Start adding in the liquid 1 cup at a time. Add in, then stir, add another, stir. What you want it is a pretty thick and moist mixture (this might or not might take the entire 5 cups, you need to be the judge of the texture).
Transfer mixture to the Pyrex. Use 8x8 or 7x11 or any baking dish with a lid. Cover tightly and bake at 375 for at least an hour. Check at 1 hour. You can remove the lid and continue baking an additional 10 - 15 minutes to crisp up the top.
Let me know if you experiment! :-)
Yummy Yummy Yummy!!! I'm definitely going to use your recipe with my grain free cornbread I have saved in the freezer. I think I'll even use your stuffing recipe you posted above. Thanks so much!!! I can't wait to try it... pinning it right now :)
ReplyDeleteHi Cassidy,
DeleteOh please let me know how it turns out. I LOVE cornbread stuffing. Hope you have a great Thanksgiving. I always smile when I think about my foodie blogger friends during big foodie Holidays. I could not be happier cooking up a storm and making a perfect mess of my kitchen. Love this time of year, the fall bounty, all the comforting recipes we've been eating since children (well, healthy versions that is).
Hugs to you.
Ok. THAT sounds incredibly ridiculously awesome! YUM. And I'm telling you now, I WILL be making this. And I can't thank you enough for taking the time to share all of that with me AND for getting back to me so quickly. You're awesome. I found your blog approx. 3 weeks ago, through one of the other healthy food blogs I follow (couldn't tell you exactly which one), but am I so very glad I have found you!!!
ReplyDeleteAnd by the way, made your Pumpkin Pie Bites yesterday and we LOVE them. The Maple Coconut Whipped Cream turned out perfectly (and what a super easy recipe to boot. LOVE it!). So thank you for that as well.
Happy Thanksgiving to you and yours and I so look forward to trying many of your awesome recipes! :)
Hi Dana,
DeleteWell you just made my day. I have been sitting here with my laptop most of the day sick with a cold and sinus infection (intermittently playing with my son, reading books, making cookies, and blowing my nose) and your comment just put a smile on my face. So glad you are here and finding some new recipes to try.
So glad to hear the pumpkin pie bites worked out for you. I haven't made them since last year, so I made some again this afternoon with almond flour. It dramatically changed the texture, and I prefer them with whole almonds.
Anyway, please let me know how the stuffing works out. I would love a recipe tester on this one! I was going to make it again today with the changes, but I won't make it to the store in time. Little guy just went down for nap.
Thanks again for your note today, Dana. You also have a great Holiday and enjoy your Thanksgiving.
yummy seasonings Amber! Happy turkey day!
ReplyDeleteYou too Tessa! :-)
Delete