It is expensive, yes. I almost didn't buy it because of the price. However, that would have been a HUGE mistake. This stuff is so good, I like it better than any other stuffing I've ever had, including the ones with gluten (I wasn't diagnosed with Celiac until I was in my mid-20s, and before that I had become quite the stuffing connoisseur). This is excellent. And it is WAY easy to make. Five stars for flavor, five stars for convenience. Ten stars total. I love it. Thanksgiving was two days ago and I haven't even touched the other leftovers (which are all also delicious) because I'm too busy finishing off this stuffing. And then I'm going to make more.Tip: I used three times the amount of broth required over the course of cooking. While I wouldn't add quite that much next time, it does need at least double, even if you want the crusty top. I mean, if you like your stuffing on the dry side so it can absorb a lot of gravy, then you might be ok. However, Bobby Flay (who I find annoying but who does have some good advice) said that no matter what, keep adding stock to your stuffing, because you will never add enough-- and he was talking about regular bread, so I felt like that rule would apply even more so to GF. So yeah-- I would mix it as it says to, but then add at least another couple cups of broth as it cooks.