Last year, during Thanksgiving weekend, The Big Lug and I each lost 4 pounds. We credit our Primal/Paleo Thanksgiving Day menu which included a very special bread that we baked for our stuffing. The recipe came from Brittany Angell’s Real Sustenance Blog. This bread not only tasted excellent, but it performed extremely well as toasted croutons for stuffing—even inside our turkey! (Thank you, Brittany!)
For our stuffing croutons, we used part Golden Flax Seed Bread and part Beer Bread made gluten-free. The stuffing was stupendous! You really could not tell that it was gluten-free. We were truly amazed that we actually lost weight over Thanksgiving weekend because each night we ate the stuffing, we went back for seconds! Whoever heard of such a thing…eat stuffing and lose weight? The best part was that we did not feel stuffed like you usually do with wheat bread croutons in stuffing.
This year, we improved upon Brittany’s recipe in the adaptation below. If you are wondering why the recipe calls for 12 eggs, it is because coconut flour and golden flax seed meal are very thirsty flours. If you follow the recipe as written, you will have success. We certainly could not have done this without Brittany! Thanksgiving was full of blessings and we were truly thankful.
Stay tuned because I will be sharing my 5-Star Sausage, Apple & Cranberry Stuffing recipe that I developed back in 1996 to include a tutorial, soon. The stuffing is off-the-charts outstanding and we hope you will try it. When I shared my recipe with AllRecipes.com back in 1998, the recipe went viral. Newspaper editors, grocery store chains and turkey farms alike shared the recipe. And, it has been published in several AllRecipes cookbooks. I am thrilled so many Americans have made my stuffing a part of their annual Thanksgiving Day traditions. However, the stuffing is not just for Thanksgiving, it is ideal for Christmas and large family celebrations as well!
Why is our recipe for Golden Flax Seed Bread with Rosemary, Sage & Thyme wicked good? Because it tastes excellent and it is good for you. Plus, it is ideal for those on a gluten-free diet. The bread makes tasty croutons for stuffing or dressing for holiday celebrations. Try it this holiday season!
- 1 cup (112 grams) coconut flour
- 1 cup (104 grams) golden flax seed meal
- ¼ cup (24 grams) whole psyllium husk flakes
- 4 teaspoons (19.2 grams) baking powder, preferably aluminum-free
- 1½ (10.5 grams) teaspoons kosher salt
- 2 tablespoons dried rosemary leaves, crumbled
- 1 tablespoon dried sage leaves
- 1½ teaspoons dried thyme leaves
- 2 teaspoons garlic powder
- 12 (1 dozen) large eggs
- 1½ tablespoons light olive oil, plus extra for greasing pan
- ½ cup (122 grams) whole milk (or almond milk, for paleo)
- 2½ tablespoons organic raw apple cider vinegar
Preheat oven to 325ºF. Lightly grease a large (1.5-pound, 10" x 5" x 3" high) nonstick loaf pan with olive oil and line the bottom with parchment paper. Set aside.
In a large mixing bowl, whisk together the coconut flour, golden flax seed meal, psyllium husk flakes, baking powder, salt, herbs and garlic powder. Set aside.
Using a stand mixer fitted with the paddle attachment, beat the eggs until they begin to bubble and froth around the edges of bowl. Add oil, milk and apple cider vinegar; beat until well blended. Add dry ingredients in a few batches and mix until just combined. Do not overmix as this will create a dense bread. Using a light hand, scrape the thick batter into prepared pan with a rubber spatula and smooth the top.
Bake until the bread is firm to the touch, about 80 to 85 minutes. Cool in pan for 5 minutes before removing from pan. Cool completely on wire rack.
TIPS: Bread and croutons can be prepared 1 to 2 days in advance. Store in zip-top plastic bags to keep until ready to use.
Recipe Inspiration: Rosemary & Sage Bread Stuffing, Paleo Style, by Brittany Angell of Real Sustenance Blog.