<<Disclaimer: Verify this information before applying it to your situation.>> Dear list: Due to the upcoming holiday seasons, I thought it would be nice to share with the group my labor of making gf stuffing the way I remember my mother use to make, only gf. For those bread baking familles your half way there already. When mixing the ingredients for gf bread instead of adding warm water, I add the same amount of concentrated chicken stock. Now you can use the gf canned kind or cubes (I find then salty ), I prefer to make it from scratch using real chicken. In addition, I'll add 3-4 tablespoons of poultry seasoning and parsley for color. Lit rise and Bake your usual way (machine or oven). I've found the bread doesn't rise as much using chicken stock, but that shouldn't matter. Once cooked cut bread into 1/2" cubes and dry in the oven at low heat or air dry if preferred. Now you have gf seasoned croutons ready for stuffing or salads. You can store in a ziplock bag in the refrigerator or start right on the stuffing. Mix in a bowl your croutons (enough to fill the cavity) diced raw onions, raw celery and melted butter (your choice on the amounts depending on taste and bird size) Then add small amounts of your hot chicken stock until the croutons absorb up the stock until soft but not soupy. Fill the bird loosely and cook per the directions. Enjoy Steve (from Boston) Bourque