Gluten Free Cassoulet

Total time3 hr

Prep time30 min

Cook time2 hr 30 min

5.0

(14)

Cassoulet is one of those deeply satisfying, slow-cooked French classics that feels like it was made for cold nights and good company — and this version delivers every bit of that soul-warming richness. The combination of pancetta, gluten free pork sausage, and tender duck confit braised low and slow with white beans, tomatoes, and chicken broth creates layers of flavor that taste like they took all day, even if your Dutch oven is doing most of the heavy lifting. Traditional cassoulet relies on a breadcrumb crust for that signature golden top, and here gluten free breadcrumbs tossed with olive oil and fresh parsley do the job beautifully — crisping up at high heat into a crackling, herb-flecked crust that shatters with a spoon. One of the trickier parts of making this dish safely is the sausage, since many store-bought varieties sneak in fillers or binders made from wheat, so using a certified gluten free sausage link like kielbasa or garlic sausage is the key move here. The recipe serves 6, making it a genuinely impressive centerpiece for a dinner party or a weekend project that rewards you with leftovers that taste even better the next day. Every element — from the smoked paprika and bay leaves to the brick-red tomato paste cooked down in the pot — is straightforward and naturally free of gluten, so there's nothing to swap or stress over.

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Ingredients

6 servings

For the cassoulet

2 tbsp olive oil
6 oz pancetta, cut into ½-inch cubes
1 lb gluten free pork sausage links (such as kielbasa or garlic sausage), sliced into 1-inch rounds
2 duck confit legs (about 1 lb total)
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
3 cloves garlic, minced
2 tbsp tomato paste
1 can (14 oz) diced tomatoes
3 cups chicken broth
2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
3 sprigs fresh thyme
2 bay leaves
½ tsp smoked paprika
salt and pepper, to taste

For the breadcrumb crust

1 cup gluten free breadcrumbs
2 tbsp olive oil
2 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1
Preheat the oven to 325°F (165°C). Heat 2 tbsp olive oil in a 5–6 qt Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 5 minutes. Transfer the pancetta to a plate, leaving the fat in the pot.
2
Add the sausage rounds to the Dutch oven in a single layer and sear over medium-high heat, turning once, until browned on both cut sides, about 3–4 minutes per side. Transfer to the plate with the pancetta.

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