Celiac meant the end of some Thanksgiving traditions, until we learned to make gluten-free versions of our favorites, like this green bean casserole.
While the world around me continues to change with each passing year, I can always rely on green bean casserole with crunchy fried onions to take me back to my childhood each Thanksgiving.
But my Nana did not like seeing her daughter missing out on the fun, so she got to work, starting with the pie. The gluten protein holds things together, for lack of a better word — that's why the stereotype exists that gluten-free bread and pastries crumble apart. But after you've been cooking and baking without gluten for a while, like my family has, you learn the tricks to keep this from happening.
For stuffing, we learned that the trick is to use a good brand of gluten-free bread. Udi's and Canyon Bakehouse are my family's favorites. Betty Crocker
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