WHOLE FOODS GLUTEN FREE BREAD RECIPES

Steps:

• Soak buckwheat and quinoa overnight.
• Preheat oven to 350°.
• Rinse and drain buckwheat and quinoa.
• Place all ingredients into a food processor and mix lightly, just until mixture is blended together. (over mixing  might prevent bread from baking through).
• Pour into a silicone bread pan or lightly oiled bread pan.
• Bake for 1 hour.
• Remove from pan and let cool completely before cutting. As it cools, it continues to "set" and firm up. 

Steps:

• Preheat the oven to 300°F. Spread bread on a large rimmed baking sheet.
• Bake, stirring occassionally, until dried and golden brown, about 20 minutes. Let cool. (If using pre-made stuffing cubes, skip this step.)
• Increase the oven temperature to 325°F. Melt butter in a medium skillet over medium heat.
• Add shallot, onion, celery and carrot and cook, stirring frequently, until soft and golden brown, about 10 minutes.
• Add sage, thyme, salt and pepper and cook over medium heat for 2 minutes.
• Add wine and continue to cook over medium heat until liquid is reduced by half, about 5 minutes.
• Lightly coat a 9x13-inch baking dish with spray oil. In a large bowl, combine vegetable mixture with bread cubes, chicken broth and parsley.
• Transfer to the prepared baking dish and bake until hot throughout and golden brown, about 30 minutes.