SAGE AND ONION STUFFING

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.

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