Shockingly, the quick-and-dirty version was pretty darned good. My very particular husband ate nearly the entire pan. However, I suspected I could do better. The version here is Dressing 2.0; still quick while having even more flavor.
Following the wise advice of gluten-free girl and the chef (Shauna and Danny Ahern, who have written a multitude of lovely cookbooks), I created my own gluten-free flour mix. Using their recommended ratio of 40% protein/60% starch, and attempting more algebra than I had since the eighth grade, I made a mix of almond, coconut and tapioca flours. Although I measured it precisely with my (new!) kitchen scale, you might not want such a big batch. For those of you who want to make a bit less, I used roughly 2 parts coconut/3 parts almond/8 parts tapioca. A store-bought GF mix would work, too.
