Cube an entire loaf of gluten free bread and toast them in the oven at 325° for 20 minutes or until the bread is crispy and is like a crouton.
While the bread is toasting, saute the onion and celery in the the butter.
Mix the broth, eggs, and seasoning together.
When the bread is done, mix in the onion and celery mix. Then add in the broth and egg mixture gradualy. Allow to sit for 2 minutes and then add more broth as needed. You shouldn't add more than will absorb into the bread.
My passion is supporting those who need to be gluten free. After my family had to transition to eating gluten free I realized how difficult it is. It is more than finding a recipe. It is about how to navigate social situations, deal with isolation, and other things that come along with it.
I live in Oregon with my family, cats, and chickens.