Simple Gluten Free Stuffing | Paleo & Dairy Free - Misfits Bakehouse
I have to say, one of my most favorite things about 2020 is finding an awesome bakehouse in Northern California that makes INCREDIBLE gluten free & paleo goodies like bread, ooey gooey cookies (my fav), baklava, tortillas, focaccia bread and more.
Mina, founder (and magician baker) of Misfits Bakehouse in Palo Alto, CA, is really a genius in the kitchen! He amazes me with everything he makes — including his recent launch of PALEO BAKLAVA. Grain free, refined sugar free, low carb Baklava. It’s really a dream come true for this Greek girl! His cookies, brownies and bread really are some of the best that I have ever had, and you wouldn’t know they were gluten free or paleo.
I truly love that Mina has created a sense of normalcy for those of us with special dietary needs who have to avoid gluten, grains, and cane sugar. His ooey gooey cookies are the best... I am so thankful that he has created baked goods that are the closest to the real thing out there.
I’m thrilled to partner with Mina and Misfits Bakehouse to create a delicious and simple holiday stuffing recipe using his amazing bread! I used their Sandwich bread which is gluten free, grain free, dairy free and paleo friendly. You could probably make this with the focaccia, too. Misfits' focaccia is egg free, gluten free, grain free, paleo and keto friendly. It is mind-blowing. I haven't had focaccia in YEARS until Misfits Bakehouse made my focaccia dreams come true.
Let's talk about Thanksgiving... (though you could make this recipe any time of year)
If you want to ensure you have some of their bread (or cookies and goodies) in time for Thanksgiving, please order for pickup or delivery soon, and for shipping orders make sure you lock in that order by November 18th! You can freeze anything and everything too, but I guarantee you’ll eat it pretty fast. They ship!
I am thankful for amazing companies like Misfits Bakehouse who create incredible products for those of us with food allergies, food intolerances and special dietary needs. Thank you for making safe foods for us to enjoy (especially during the holidays). Also, you can make this a day or two before Thanksgiving. It gets better as it sits!
For all orders, you can use code KRYSTEN at checkout for a discount. Thank you for supporting small businesses!
As Mina says about why he named his bakery Misfits Bakehouse, “Here’s to the crazy ones, the MISFITS, the rebels, the troublemakers…the ones who see things differently…and while some may see them as the crazy ones, we see genius, because the ones who are crazy enough to think they can change the world, are often the ones that do.” You totally do that, Misfits Bakehouse!
1/2 loaf Misfits Bakehouse Sandwich bread, cut into cubes
2 TB olive oil
Spices of choice*
2 TB olive oil
2 - 2 1/2 cups celery, chopped
1 large yellow onion, diced
1 medium zucchini, diced
1-3 garlic cloves, minced
1 green apple, diced
2 TB fresh rosemary, roughly chopped
2 TB fresh sage, roughly chopped
2 TB fresh thyme, roughly chopped
2 1/2 cups broth**
Pinch of sea salt
*the spices of choice are for baking & drying out the bread cubes. You can use a little sprinkle of garlic powder, sea salt, pepper and some dried parsley or omit
**use broth of choice: turkey, chicken or veggie
Preheat oven to 350 degrees.
Slice and cut 1/2 loaf of Misfits’ bread into cubes. Lay cubes out in single layer on cookie sheet. Drizzle with 2 TB olive oil and sprinkle with spices of choice. Mix well with a spatula or hands.
Bake for 15-20 min. Check halfway and stir. Once cool, place bread cubes in a large mixing bowl and set aside.
Chop celery, onion, zucchini, garlic, apple and herbs. Place everything except herbs in medium skillet and sauté with 2 TB olive oil until onions are translucent and apples are soft.
Remove onions from heat and place in a large mixing bowl with bread crumbs and mix in fresh herbs and sea salt. Pour broth in and stir.
Spray a baking dish with olive oil (or avocado oil) spray. I like to use a pie dish. Pour mixture in baking dish and cook for 25-30 minutes. Check 1/2 way through.
Note: If you plan to make this a few days before Thanksgiving (or whenever you plan to eat it), once it’s cool, pour into food safe storage dishes. Before reheating, stir it well to combine any of the juices at the bottom.