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!


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Pinto Bean and Squash Bread Pudding Thanksgiving Stuffing


  • 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 Tbsp. 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 + Tbsp. Butter, melted


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


In the mood for some more great autumn recipes? Nothing quite does it like soup! Download a free copy of our cookbooks!