Gluten-Free Spoon Bread


It’s never easy living with a food allergy or intolerance, but it can be especially tough during the holidays. All you want is to eat your favorite foods, but when those foods are stuffed full of things you can’t have, it can put a real damper on the holiday spirit. For instance, more and more people are struggling with gluten allergies, gluten intolerances and Celiac disease. That means many traditional foods like pie, rolls and stuffing are off-limits.

We’ve put a modern spin on classic stuffing with our spoon bread. This pudding-like dish gives you that same starchy goodness, but doesn’t use gluten flour. Instead, it uses corn flour to thicken the base and give the dish a satisfying weight and heft to it. Pinto bean likewise add texture and nutrition to this dish, while butternut squash makes sure some vegetables make it onto the Thanksgiving table. It’s highly spiced with fresh herbs like rosemary and parsley, plus some tastes you may not be expecting, like nutmeg and cranberries. The dish winds up straddling the sweet/savory divide to delicious effect.

While this is a great dish for those living the gluten-free lifestyle, you might just find that all your guests love this spoon bread so much, it starts making a regular appearance on your holiday table.


Gluten-Free Pinto Bean and Squash Spoon Bread


3/4 cup Dried cranberries (Can use raisins, currants and or dried cherries)
2 cups Butternut squash, peeled and cut into 1/2 inch cubes
1 1/2 cups Sharp Gouda cheese, grated
2 cups of Randall Pinto Beans, drained and rinsed
1 1/2 cups Corn flour, located in the ethnic foods aisle
1 1/2 tsp. Baking soda
1/8 tsp. Cayenne pepper
3/4 tsp. Ground white pepper
1/4 tsp. Nutmeg
1 Tbs Fresh rosemary, finely chopped
1/2 cup Flat leaf parsley, coarsely chopped
1 tsp. Brown sugar
3 Eggs
1/4 cup Plain yogurt
3 cups Whole milk
3 + Tbs Butter, melted


1. Preheat oven to 350 degrees.  Grease an 13 inch baking dish with butter.  In a large bowl combine well all the ingredients except the eggs, melted butter, milk and yoghurt.

2. In a separate bowl combine yoghurt, eggs, butter and  milk.  Whisk vigorously until a nice foam of bubbles covers the surface.

3. Gently fold in liquids into the dry ingredients.  Pour batter into pan and bake for 1 hour.

Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Great Northern Beans.