For health reasons, my wife has cut out wheat from her diet, but she still loves all the trimmings that come with a Sunday roast, especially stuffing! So I’ve tweaked my Sage and Onion Stuffing recipe to create a really great gluten free version.
To serve 4-6, you will need:
- 4 slices stale white gluten free bread with crusts removed
- 2 slices stale brown gluten free bread with crusts removed
- 1 large or 2 medium onions
- 1 tablespoon dried sage
- 2 tablespoons olive oil
- 1 egg
- 100ml water
Well grease a small roasting tray or ovenproof dish with oil. Prep the mix half an hour before baking.
Chop the bread into crumbs using a small chopper/mixer, placing in a medium sized bowl. Finely chop the onions and add to the breadcrumbs, mixing with your hands so the onion is separated and it is well combined.
Add the sage plus a good sprinkling of salt and pepper. Mix with your hands again.
Lightly beat the egg in another small bowl and add this to the breadcrumbs together with the water and the olive oil.
Combine again with your hands, squeezing and rolling the mixture so it gets well combined. Once it is evenly moist, pour into the roasting tray or dish. Push down with your hands so it combines again, then run a fork over the top to loosen it, to ale it crispy after baking.
Leave to stand for half an hour, then place in a preheated oven at 180 degrees, or just put it in with your roast. Bake for 35-40 minutes until golden with the odd burnt bit on top. Be careful when serving as it really retains its heat.