Easy AIP Bread Stuffing (Paleo, GF, Whole30)

Easy AIP Bread Stuffing (Paleo, GF, Whole30)

If you're looking for the perfect bready Paleo AIP stuffing, continue reading! The holidays can be a bit of a weird time when you’re doing AIP. There are some classic holiday foods like turkey, sweet potatoes, salads, and roasted veggies that are naturally AIP compliant for the most part but what do you do about stuffing??

Stuffing is kind of a tricky one. Most AIP stuffings either have you making an AIP bread first, then incorporating it into a stuffing mixture, while others leave out the bread entirely. These methods are fine but if you’re wanting a bread-like stuffing without the added time and effort of making the bread first, this is the recipe for you!

This stuff is so darn easy to make and so delicious. My husband said it’s one of his favorite dishes I’ve ever made (and he is brutally honest when it comes to tasting my recipes). The beauty of this recipe as mentioned above is that you get the breadiness without having to make the bread.

Instead, you’ll just saute some veggies (and fruit), mix in some tigernut flour, then add a gelatin/broth mixture and bake it. It bakes up beautifully with a fluffy texture and a satisfying balance of flavors.  

Being AIP and all, this recipe is gluten-free/grain-free, nut-free, egg-free, soy-free, dairy-free, (and probably a couple other "frees") and Whole30 compliant!

aip stuffing 1

Here’s What’s in This:

  • Veggies: Onions and Celery
  • Fruit: Apples and Dried Cranberries- Make sure you get AIP compliant dried cranberries, meaning no processed oils or added sugar
  • Coconut oil (or oil of choice)
  • Gelatin and Chicken Broth-The gelatin and broth work together as a “gelatin egg.” Some people get intimidated when it comes to gelatin but it’s easy to use. Just mix warm broth and the gelatin powder in a small dish and allow to sit for about a minute then mix it into the other ingredients. Vital Proteins is a good brand. I also use NuNaturals
  • Tigernut Flour- This continues to be one of my absolute favorite AIP flours to use in baking because it is incredibly versatile and contributes a really soft but stable texture to baked goods. It behaves similarly to almond flour. Anthony’s is generally the brand I use but Gemini is very popular too.
  • Dried Rosemary, Garlic Powder, and Pink Sea Salt

aip stuffing 3


This will stay fresh in the fridge for 3-4 days in an air-tight container. 

Freezing- I have not tried freezing this but I would expect it to do fairly well in the freezer for up to a month or so. 


If you don’t want to use onion, celery, or apples, these can be swapped out for other veggies and fruit that better fit your taste preferences. It’s a fairly flexible recipe. 

If you prefer not to use cranberries or don’t have any, raisins would be an appropriate substitute. 

What if I don’t have tigernut flour? I have not tried substituting for the tigernut flour yet, but my first choice to try this would be green banana flour or plantain flour, OR a mixture of coconut flour and cassava flour. 

aip stuffing 3

If you like this recipe, you may also like: 

Kale Salad with Rainbow Carrots

Pumpkin Cherry Cake with Salted Caramel Sauce

Spiced Pumpkin Bread


I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!

Don’t forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings!

This recipe is shared on the Paleo AIP Recipe Roundtable

Below are some of the kitchen tools and food items that are mentioned or pictured in this post and/or that I use frequently in general and recommend. They are affiliate links which means that when you click and purchase a product, I may receive a small commission at no additional cost to you. These earnings help to buffer the costs associated with maintaining the site. 

aip bread stuffing with tigernut flour

Easy AIP Bread Stuffing (Paleo, GF, Whole30)

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Course: Side Dish
Cuisine: American
Keyword: dressing, stuffing
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 8 servings
Calories: 219kcal
Author: Arika | FoodCourage


  • 1-2 tbsp coconut oil (or oil of choice), for sauteeing
  • 1.5 cups white onion, diced, (about 1 large onion)
  • 2 cups celery, diced (about 8-10 stalks)
  • 3 cups apple, diced, (about 2 large apples)
  • 1 tbsp dried rosemary
  • 2 tsp garlic powder
  • 1 1/2 tsp pink sea salt
  • 1 cup dried cranberries
  • 2 cups tigernut flour
  • 2 tbsp gelatin
  • 1/2 cup chicken broth (to mix with the gelatin)


  • Heat oil in a medium-sized pan over medium-high heat. Saute onions and celery for 3-4 minutes. Reduce heat to medium-low and add the apples and seasonings. Continue cooking another 3-5 minutes or until softened.
  • Stir in cranberries and remove from heat.
  • Preheat oven to 375 degrees Fahrenheit. Grease an 11x9 inch glass baking dish.
  • Mix the tigernut flour with the mixture in the pan and incorporate it evenly, working out any tigernut flour clumps.
  • In a separate small dish, combine the broth and gelatin and allow to sit for about 1 minute, then mix it in with the pan mixture.
  • Transfer the contents of the pan to the glass baking dish, distribute evenly, and press it down into the dish.
  • Bake at 375 degrees for 45-55 minutes or until slightly browned and a toothpick comes out clean. Remove from the oven and allow to cool slightly, then enjoy.


The baking dish size does not have to be exact but something around 11x9 or 10x10 inches will be about the right size.
Storage- this will stay fresh in the fridge for 3-4 days. 


Serving: 0.75cup | Calories: 219kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Fiber: 3g

17 thoughts on “Easy AIP Bread Stuffing (Paleo, GF, Whole30)”

  • This looks delicious! If substituting green banana flour for the tigernut flour, would you use 2 cups of the green banana flour as well? I’d prefer to use a mixture of cassava and coconut because I eat these frequently but am unsure of the ratio to use?

    • Hi Tiffany! It’s tough to give exact ratios since I haven’t tested it and every recipe is so different. You could try straight-up banana flour (and it may work perfectly) but a blend is probably safest if it’s not been tested previously. Here are some things I would try: 1 cup green banana flour and 1 cup cassava flour (this ratio worked beautifully in one of my other recipes) OR 1.5 cups cassava flour and 1/2 cup coconut flour. Let me know how it turns out!

    • Great question. Fresh or Frozen probably could work but you’ll want to account for the added moisture and tartness they add compared to the dried cranberries. If you replace the dried cranberries with 1 cup of fresh cranberries, I would probably decrease the broth to 1/4 or 1/3 cup and maybe add a tiny bit of maple syrup or coconut sugar to offset the tartness of the fresh cranberries. Let me know how it goes if you end up trying it out!

    • I just made this using fresh cranberries. I put a cup in my Vitamix and processed them slightly to chop them up. I also added a small handful of dried cranberries, but don’t think I needed them. I didn’t do any other substitutions and it came out fabulous! I am going to try it next week with the cassava/coconut flour mixture as I don’t have any more tigernut flour on hand.

  • Hi, would like to try this and wondered if I could use egg(s) instead of the “gelatin egg”, and if so, how many? If it really needs the gelatin to come out best, I can use it. Just preferred not to have to buy it for one recipe. Thanks!

    • Hey Chris! Great question. I’m sure it would turn out fine with eggs- I just excluded them because it’s necessary for the elimination phase of AIP. I would sub in 2 eggs in place of the 2 tbsp gelatin and 1/2 c broth.

  • Hi Arika! Planning on trying this recipe for our Thanksgiving meal! If I wanted to prep the day before cooking, do you think I should wait to add the flour until right before baking, or mix it in with the vegetables the day before as prep?
    Thank you so much!!

    • Hi Holly! I would probably add the flour in with everything the day you cook the veggies/fruit, so the whole mixture gets evenly incorporated. I would think if you waited till the next day to add it, it might be tricky because the ingredients will have cooled and solidified a little bit. Let me know how it turns out!

  • 5 stars
    Tried this for Thanksgiving, and it turned out great! I’ve tried other AIP stuffing recipes in the past, but this is the one I’m going to be making from now on. I made it the night before, and I think that helped a lot with the flavor and the texture. Thank you coming up with this easy recipe!

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