Line a cookie sheet with parchment paper. Place cubed bread in a single layer on the cookie sheet (I used Whole Foods Gluten-Free Sandwich Bread). Bake for 25-30 minutes until the bread cubes are crisp and dry.
While the bread cubes are drying, heat olive oil in a skillet. Add onion and cook until translucent.
Add spices, carrots, and celery. Saute for 3 minutes then set aside.
Pour dried bread cubes into a large mixing bowl. Add onion mixture, apples, cranberries, flaxseed, and walnuts and combine gently.
Slowly add and stir in broth until all cubes are coated. If you like moist stuffing, add another 1/2 cup of broth before transferring stuffing mixture to a 9 x 13-inch glass baking dish.
Cover with foil and bake for 30 minutes.
If you prefer some crunchier bits, remove the foil for the last 1o minutes of baking.
*Recipe adapted from LivingWithout magazine's Gluten-Free Holiday Recipes.