Gluten Free Cornbread Dressing and Gravy

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GLUTEN FREE CORNBREAD DRESSING Almond Flour Cornbread (cooled) 1 large onion 4-6 ribs of celery with tops 1 can of black olives (pitted and sliced) 1/4 cup vegan “butter” (I like earth balance) 48-64 ounces chicken or vegetable stock or broth (I used 3 tablespoons chicken better than bouillon dissolved in 64 ounces of hot
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Almond Flour Cornbread

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    3 cups cornmeal 1 cup almond flour 2 tablespoons baking powder 1/2 tablespoon himalayan pink salt 2 cups almond milk (plain, unsweetened) OR milk of your choice 1/2 cup canola oil 3 eggs OR egg replacer of your choice Combine all ingredients in a bowl. Pour into a lightly oiled 9X13 baking dish.
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