Gluten Free Dressing (Corn Free) with THE BEST Low Carb, Grain Free Mock "Cornbread" (Nutrition Information Included)
This post is a participation in The Nourishing Gourmet’s Healthy Food Carnival: Whole Foods for the Holidays!
After giving up grains, corn and gluten to aid in elevating my health, I found it quite hard to resist the offers from my friends and family members of the traditional cornbread stuffing at Thanksgiving. So far I’ve been compromising by having a little every holiday, since I never eat corn at any other day. I have just found, however, that I do not need to compromise anymore!
The other day I was on a mission. I had to make a gluten free stuffing recipe for a grain free, gluten free Thanksgiving. It had to taste EXACTLY like the original. I had to make the cornbread first, that I knew. That’s going to be a bit difficult. Wait, I asked myself, could almond flour work? It might, but on its own? I love using coconut flour for everything, so what about a combination of the two? Will it, could it? I put everything together and got the perfect mock cornbread for my gluten free dressing. This tastes like cornbread, but it has virtually no insulin-spiking carbohydrates (this cornbread has 99% less carbohydrates than traditional cornbread!), it’s high in protein and fiber and is fairly easy to put together. Thanks to The LowCarbist for the inspiration for this recipe!
You can have this cornbread on its own, or make this gluten free dressing recipe and serve alongside with Elana Amsterdam’s gluten free herb gravy. Or you can just make both for your amazing gluten free Thanksgiving. Thank goodness for the internet and the amazing sources of culinary knowledge out there today, making it easy for all whole food, organic health nuts like us when finding alternatives to old favorites.
Gluten Free, Grain Free Dressing
For the Mock “Cornbread”
1/2 cup Almond Flour
1/4 cup coconut flour
3/4 tsp. baking powder
1/4 tsp. salt
2 TBSP. xylitol or Sugar Alternative
2-4 TBSP. Almond or Coconut Milk
1/4 cup Organic Sour Cream
2 TBSP. Melted Butter (I didn’t use any, but it will help the taste)
A pinch of Turmeric for color (optional)
Mix the almond flour, coconut flour, baking powder, salt and xylitol together in a medium bowl. Add the sour cream, eggs, and melted butter. Mix well until a runny batter forms. If the batter is too stiff, add a couple of TBSP. of almond/coconut milk to the mixture, or maybe another egg (1 TBSP. at a time).
Pour into a well greased 8 inch baking pan. Bake in a 375 degrees preheated oven for 45 minutes, or until firm (insert a fork into the center and make sure it comes out clean).
Let cool for a couple of hours, or overnight in the refrigerator.
Nutrition Information (per 1/8th of recipe):
Protein: 3.75 g – Net Carbohydrates: 1.75 g – Fat: 7 g – Calories: 109
For the Gluten Free Dressing:
“Cornbread” recipe, crumbled
2 stalks organic celery, diced
1/2 onion, diced or cut according to preference
1/2-1 tsp. Celtic Himalayan Sea salt, depending on taste
1 1/2 tsp. powdered sage (or more–I like a strong sage)
Grinds of Pepper
1/2 cup of organic, free range chicken broth
Mix the crumbled cornbread together with the salt, pepper and sage. Throw in the celery and onion and combine well. Add the chicken broth and mix thoroughly. Add more than written if needed. Taste and adjust seasonings according to your taste preference. Add the egg to the mixture and mix well.
Bake at 350 degrees for 45 minutes to an hour, or until set Keep an eye on this while it cooks..
Nutrition Information (Per 1/6th of recipe)
Protein: 6 g! – Net Carbohydrates: 3 g – Fat: 10 g – Calories: 166
For my sugar free, gluten free Thanksgiving, I will be making my own pumpkin pie with the amazing crust by Kelly over at The Spunky Coconut. I will also be making sweet potatoes, sugar free cranberry sauce, mashed cauliflower and a raw green salad to start off the feast. But more so, I will be giving thanks for the things in my life thus far. I hope you have a wonderful Thanksgiving.
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