Preheat your oven to 350°F (175°C). Spread the cubed gluten-free bread on a baking sheet and toast for 10-15 minutes until slightly crisp and dry. Remove and set aside.

In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for about 5-7 minutes until softened. Add the minced garlic, thyme, sage, and rosemary and cook for another minute until fragrant. Remove from heat.

In a large mixing bowl, combine the toasted bread cubes, cooked vegetables and herbs, and chopped parsley. In a separate bowl, whisk together the chicken broth, beaten eggs, salt, and pepper. Pour the broth mixture over the bread mixture and gently toss until the bread is evenly moistened.

Transfer the stuffing to a greased 9×13-inch baking dish and cover with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15-20 minutes until the top is golden and crisp. Let rest for a few minutes before serving.