Ingredients
1 (1 pound) loaf gluten-free bread (such as Udi’s(R) Millet-Chia bread)
3 tablespoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
3/4 teaspoon salt
ground black pepper to taste
2 cups gluten-free chicken broth
2 T flax meal whisked into 6 T cold water till gelatinous
Instructions
- Preheat oven to 350 degrees F
- Grease a 3-quart baking dish.
- Cut bread into cubes about 3/4-inch square and spread onto a baking sheet.
- Bake in the preheated oven until crisp, 12 to 17 minutes.
- Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. Stir sage, thyme, salt, and black pepper into the vegetables.
- Mix toasted bread crumbs, chicken broth, and flax mixture into vegetables.
- Spoon dressing into the prepared baking dish and cover dish.
- Bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
Plum Hill 