Stuffing is one of those dishes that it seems like you may never get to have again. So many gluten free brands of bread completely disintegrate with moisture; it can be challenging.
The best gluten free bread for stuffing in our tests was Franz Gluten Free Mountain White Bread. This bread absorbed the broth mixture, baked well, maintained the structure, and had a pleasant flavor. Sam’s Choice Gluten Free bread and Udi’s Multigrain came in right after.
My first experience with gluten free stuffing was in 2014, before gluten free bread started getting much better. The entire mixture turned to mush, and it was barely edible. After trying all the brands in our test, I am convinced gluten free stuffing is possible and tasty again!
The Best Gluten Free Bread To Use For Stuffing Ranked
Gluten free stuffing is entirely possible. But not all brands are equally suitable for each application. It is essential that bread absorbs the liquid without changing the texture and disintegrating it for stuffing. It must also get crispy on the top, creating a soft, crisp, and eggy texture all in one dish.
To do this, I tried different brands. I used two slices of each brand and cooked them in a bread pan for about 20 minutes.
In the end, here is how we ranked the brands of bread for stuffing:
- Franz Gluten Free Mountain White
- Sam’s Choice Gluten Free
- Udi’s Multigrain
- Canyon Bakehouse Hawaiian Bread
- Rudi’s Gluten Free
- Schar Artisan
- Kroger’s 7 Grain Gluten Free
- Against The Grain Fresh Rosemary Baguettes
- Simple Truth Puff Bunz
I was very disappointed and surprised at many of the results. The ones I expected to do well landed on the bottom of the list.
For more details about how each bread turned out in this test, see each brand below.
How Simple Truth’s Puff Bunz Works For Stuffing
Rating: 1 star
Rank: 9 out of 9
I had high hopes that this would be where Puff Bunz might work. However, they disappointed us again.
I cubed up two “slices” of Puff Bunz and put them in a bread pan. I toasted it in the oven until they were dried out. I added a mixture of butter, onions, and celery and then a mix of broth and eggs. After I mixed it well, I put it in the oven for about 20 minutes.
After it was done, we tried it still hot from the oven.
The Puff Bunz were crispy when they came out of the oven after being toasted. However, after sitting for a minute, they were still soft. When I added the liquid, it rehydrated them and ended in mush.
Since the broth had eggs as well, it ended up very poorly as stuffing-flavored scrambled eggs.
How Against The Grain’s Fresh Rosemary Baguettes Work For Stuffing
Rating: 2 stars
Rank: 8 out of 9
I had high hopes for Against The Grain for stuffing. Since it has Fresh Rosemary, I thought the flavor would win over most other bread brands. I was mistaken, but the taste was pleasant. It ended up being the chewy and dry texture that pushed it so far down the list.
I cut up half a baguette into small cubes and toasted them in a bread pan until it created croutons, which turned out very nice.
I added onion and celery sauteed in butter and then a mixture of broth and eggs. I mixed them up and put them in the oven for about 20 minutes.
Against The Grain was the biggest disappointment in this test as I thought this would land towards the top of the list. But it was so chewy and dry that it wasn’t enjoyable.
If I wanted to use this bread, I would allow it to soak in the broth mixture for at least 10 minutes and add extra as needed before baking. Serve it hot because as it cools, it gets chewier.
How Kroger’s 7 Gain Gluten Free Bread Works For Stuffing
Rating: 2 stars
Rank: 7 out of 9
Kroger’s Gluten Free Bread turned out very well for the Bread Pudding, so I anticipated that it would do well for stuffing too. But it ended up so dry in the end that I couldn’t give it a higher rating.
I cut up two slices of bread and toasted them in a bread pan until they got crispy and like a crouton.
Then I added celery and onion sauteed in butter. And a mixture of broth and eggs. I stirred it up together and then added more liquid as needed and baked it for about 20 minutes.
While it worked well as a crouton, the bread didn’t absorb the liquid well and ended up extremely dry. It was almost like croutons with stuffing flavored scrambled eggs. But the liquid did absorb into some of it and landed it just above the other two.
How Schar Artisan Bread Works For Stuffing
Rating: 3 stars
Rank: 6 out of 9
This bread had the potential to do very well for stuffing. But in the end, it just didn’t rise to the top of the list. Rank 3 to 6 on this list were in a tie. None of them were awful, but none were perfect either.
I cubed two slices and toasted them in a bread pan until they resembled croutons.
Then I added celery and onions sauteed in butter and a mixture of broth and eggs. I mixed them up nicely and added a little more as needed. They baked for about 20 minutes.
We tasted them right after they came out of the oven.
There isn’t much to say about the results of this bread. It was ok, but nothing special. In the end, there are other brands of bread in our test that I would recommend over this one.
How Rudi’s Gluten Free Bread Works For Stuffing
Rating: 3 stars
Rank: 5 out of 9
This one turned out better than I anticipated. Based on the other tests, I thought it would completely disintegrate and not make a good stuffing. Rank 3 to 6 were in a tie and were ok but nothing special.
I cubed two slices of bread and toasted them in a bread pan. After they finished, the croutons looked the most like “regular” ones of any in our test.
I added onion and celery that was sauteed in butter and then a mixture of broth and eggs. After stirring it up, I added some more broth mixture and baked it for 20 minutes.
We tested it as soon as it came out of the oven. It ended up being ok, but not great.
If I hadn’t toasted them before adding liquid, it likely would have disintegrated entirely. This brand is the most important to make sure it is well toasted before adding liquid of the brands on our list. It is vital not to skip this step if you use this bread to make stuffing.
How Canyon Bakehouse Hawaiian Bread Works For Stuffing
Rating: 3 stars
Rank: 4 out of 9
Like others in ranks 3 to 6 on this list, this one was in a tie. There was nothing particularly outstanding or awful about this or the others tied, but nothing pushing them to the top either.
I cubed two slices of bread and toasted them in a bread pan. After they were toasted, the texture was similar to croutons.
I added onion and celery sauteed in butter, then added a mixture of eggs and broth. After mixing it up well, I added some more broth mixture and baked it for about 20 minutes.
We tasted it right after it came out of the oven. The texture was fine, but the flavor was slightly sweet, which detracted from the texture and the other tastes in the dish. The texture was better than others in the tie, but flavor landed it here.
How Udi’s Multigrain Bread Works For Stuffing
Rating: 3 stars
Rank: 3 out of 9
Udi’s Multigrain is the last in the tie between Ranks 3 and 6. I had anticipated that the flavor would bring this one to the top of the list. There is an apple in the ingredients for this bread. I was disappointed when the taste did not come through in the end product.
I cubed two slices and toasted them in a bread pan. By the time the cubes were crispy and like croutons, the bread had significantly darkened. However, they did not burn.
I added onion and celery sauteed in butter and then a mixture of broth and eggs. I stirred it up well and added some more broth mixture as needed.
In the end, the flavor of the bread didn’t come through, and while the result was satisfactory, it didn’t stand out. Instead, I’d use the top two on this list.
How Sam’s Choice Gluten Free Bread Works For Stuffing
Rating: 3 stars
Rank: 2 out of 9
Sam’s Choice Gluten Free Bread did not turn out well in some other tests, but it shined here. It rose slightly above the tie of so many on this list.
I cubed up two slices of bread and toasted them in the oven in a bread pan.
I added onion and celery sauteed with butter and a mixture of broth and eggs. After I stirred it well, I added a little more broth and eggs as needed and baked for about 20 minutes.
We tested it as soon as it came out of the oven.
The bread is quite firm naturally, and it absorbed the broth mixture well. The lack of flavor didn’t work well in other recipes, but the stuffing recipe had so much taste of its own that it was able to be a great vehicle.
How Franz Gluten Free Bread Works For Stuffing
Rating: 4 stars
Rank: 1 out of 9
While this was our standard bread for several years, I never used it in a stuffing recipe, so I don’t believe I am favoring it unfairly. It turned out the best of any in our test for stuffing, hands down.
I cubed two slices of bread and toasted them in the oven until they were like croutons.
Then I added onion and celery sauteed with butter and a mixture of broth and eggs. After stirring it well, I added more broth mixture as needed.
We tasted it as it came out of the oven.
The top of it was crispy, but not overly so. The inside was soft and flavorful, and the egg mixture was well absorbed. I would recommend this brand over any others in our test for use in stuffing.
Overall, it is imperative to toast all the bread brands before adding the broth mixture for the end texture to turn out as expected.