Living with food allergies or intolerances like gluten is not very fun, but it is even harder during the holidays. So many of the most traditional holiday dishes rely on gluten-heavy ingredients, it is hard to navigate what is safe and what isn’t and enjoy your favorite foods.
Pies, cakes, rolls, stuffing – all off limits. Randall has your back!
This year try preparing this recipe that’s a spin on classic Thanksgiving stuffing but that is 100% gluten-free!
Somewhere in between bread pudding and stuffing (we like to call it “spoon bread”), this side dish is loaded with the starchy goodness you crave in a Thanksgiving recipe but uses cornflour to thicken the base instead of gluten flour.
This recipe also features hearty pinto beans, butternut squash, rosemary, parsley, nutmeg and cranberries – all bringing their own special textures and flavors that combine to create a magical autumn feast of flavors in one dish.
One big loving spoonful of this stuffing on a plate full of turkey, green beans and cranberry sauce and you’ll be in the spirit for giving thanks.
But don’t just make this recipe on Thanksgiving, this recipe is great any time of the year in baked pork chops, dressing meatballs and casseroles!