Corn Is the Centerpiece of a Great Gluten-Free Thanksgiving
It’s said that corn was in abundance at the first Thanksgiving, so if there were any gluten-free Pilgrims or American Indians there, they should have been pretty happy.
These days, corn still has a place at the table. For today’s gluten-free folks, that’s a win because corn’s versatility — particularly in the form of cornmeal — means they can share in as much abundance as everyone else.
Corn: The Key to Making Thanksgiving Gluten-Free
We aren’t simply talking about corn in its sweet kernel form here. Corn products, like cornmeal and polenta, make it possible to replace the grains for a gluten-free diner at the holiday table.
Cornmeal is an incredible addition to gluten-free baking, making it a versatile tool for the gluten-free home cook. Pass on the rolls and instead dig into a thick slice of cornbread. Then use that cornbread in stuffing and crumble it over gratins and casseroles in place of breadcrumbs for a crispy topping.
Look for the gluten-free label: If you’re purchasing gluten-free cornbread, make sure it’s labeled as such. Most cornbread recipes include all-purpose flour, so if you’re baking cornbread at home, purchase gluten-free cornmeal and use your favorite all-purpose gluten-free flour mix.