Sage & Onion Stuffing

Bread

• 3/4 cup warm water
• 2 Tbsp vegetable oil, divided
• 1 Tbsp dried yeast
• 1 Tbsp psyllium husk
• 1 Tbsp sugar
• 2 1 ⁄3 cups low protein flour

Stuffing

• 2 cups onion, peeled and finely chopped
• 1/2 cup butter (plus extra for greasing)
• 1/4 cup fresh sage, finely chopped
• 2/3 cup rice milk or almond milk*

For the bread:

1 In a bowl add water, 1 Tbsp oil, yeast, psyllium husk, and sugar. Mix well and allow to stand for 5 minutes until mixture thickens.

2 Place low protein flour into a separate bowl. Make a small well in the middle.

3 Add psyllium husk mixture to the flour. Use your hands to combine, until a dough is formed.

4 Knead dough for 3–5 minutes in the bowl. Cover with plastic wrap and leave to proof for 30 minutes.

5 Preheat oven to 400° F.

6 Line a baking tray with parchment.

7 Divide the dough into four equal parts; and shape each into a round bread bun.

8 Place buns on the lined baking tray, brushing the tops with oil.

9 Bake in the preheated oven for 25–30 minutes, or until browned and crisp. The bases should sound hollow when tapped. Cool on a wire rack.

For the stuffing:

1 Reduce oven temperature to 390°F.

2 Pulse the low protein bread in a food processor until it becomes small crumbs.

3 Sauté onions in butter over medium-high heat until golden brown; add sage, rice or almond milk, and breadcrumbs.

4 Cook for another minute; and transfer mixture into a greased baking dish.

5 Bake in the preheated oven for 20–30 minutes.