Gluten-Free Thanksgiving Recipes For A Safe And Happy Holiday

The holidays are for family, friends, and food. If you have celiac disease or gluten intolerance, the holidays can be full of stress and anxiety. What will you eat? Will there be anything safe for you to eat? Don’t worry, we’ve got you covered. Here are 10 delicious gluten free Thanksgiving recipes, from main dishes to side dishes to desserts, that can make your holiday safe and happy. We’ll also share with you some tips on how to make your Thanksgiving gluten-free friendly, even if you’re not cooking all the food yourself.

1. Gluten-Free Herbed Stuffing (6)

This stunning flavorful herbed stuffing is made with gluten-free bread, and is full of herbs and aromatics. It’s the perfect stuffing for your Thanksgiving turkey.

Ingredients:

•  2 loaves gluten free bread (each about 12 oz.)
• 8 tbsp. butter, divided, plus more for buttering baking dish
• 2 onions, chopped
• 4 stalks celery, thinly sliced
• 2 cloves garlic, minced
• 1/2 tbsp. freshly chopped sage
• 1/2 tbsp. fresh thyme leaves
• 1/2 tbsp. freshly chopped rosemary
• Kosher salt
• Freshly ground black pepper
• 1/4 c. freshly chopped parsley, plus more for garnish
• 2 c. gluten free low-sodium chicken or vegetable broth

Instructions:

1.  Preheat the oven to 375°F (190°C). Grease a large baking dish with butter.
2.  Cut bread into 1-inch (2.5 cm) cubes and spread out on a baking sheet. Bake for about 15 minutes, until the bread is dry and crisp.
3.  In a large skillet over medium heat, melt 6 tablespoons butter. Add onions, celery, garlic, sage, thyme, and rosemary. Season with salt and pepper, and cook until vegetables are softened, about 10 minutes. 
4.  In a large bowl, mix together toasted bread cubes, cooked vegetables, parsley, and chicken broth. Pour mixture into the prepared baking dish. Dot with remaining 2 tablespoons butter.
5. Bake stuffing for 30 minutes, or until heated through. Garnish with parsley before serving.

This recipe is courtesy of delish.com

Read More: Is Barley Gluten Free? The Scientific Truth Behind This Grain

2. Low-Carb Cauliflower Stuffing (1)

You don’t need bread to make a delicious stuffing. This low-carb cauliflower stuffing is made with cauliflower rice, and is just as flavorful and satisfying as the traditional stuffings you know and love.

Ingredients:

• 4 tbsp. butter
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped or thinly sliced
• 1 small head cauliflower, chopped
• 1 c. (8-oz.) package baby bella mushrooms, chopped
• Kosher salt
• Freshly ground black pepper
• 1/4 c. freshly chopped parsley
• 2 tbsp. freshly chopped rosemary
• 1 tbsp. freshly chopped sage (or 1 tsp. ground sage)
• 1/2 c. low-sodium vegetable or chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a large baking dish with butter.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, carrots, celery, cauliflower, mushrooms, and a pinch each of salt and pepper. Cook until vegetables are softened, about 10 minutes.
3. In a large bowl, mix together cooked vegetables, remaining 2 tablespoons butter, parsley, rosemary, sage, and chicken broth. Pour mixture into the prepared baking dish.
4. Bake stuffing for 10 minutes, or until liquid is absorbed

This recipe is courtesy of delish.com

3. Gluten-Free Pear And Almond Cake (4)

Almond meal, oat flour and pureed pears give this cake a moist, dense texture. It’s the perfect gluten-free dessert for your Thanksgiving feast.

Ingredients:

• 3 tablespoons melted coconut oil, plus more for oiling the parchment paper
• 1 1/2 cups almond meal
• 1/2 cup gluten-free rolled oats
• 1/4 cup gluten-free oat flour
• 3 tablespoons brown rice flour
• 1/2 teaspoon baking powder
• 1 large egg
• 2 large ripe Anjou pears
• 5 tablespoons maple syrup, plus more for drizzling
• 1/4 cup maple sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• Pinch sea salt
• Chopped almonds

Instructions:

1. Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan with parchment paper, and oil the paper lightly with coconut oil.
2. In a food processor, combine almond meal, oats, oat flour, brown rice flour and baking powder. Pulse until the mixture resembles coarse crumbs.
3. Add egg, 1 peeled and chopped pear, maple syrup, maple sugar, vanilla extract, almond extract and salt. Pulse until the mixture is smooth and well combined.
4. Pour batter into the prepared cake pan. Core and slice the remaining pear into 4 long slices. Arrange the pear slices on top of the cake batter.
5. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let cool completely before removing from the pan. Drizzle with additional maple syrup and sprinkle with chopped almonds.

This recipe is courtesy of foodnetwork.com

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4. Gluten-Free Green Bean-Mushroom Casserole (3)

Green bean casseroles are a Thanksgiving classic, but they’re usually loaded with onion rings coated with wheat flour. This gluten-free version uses fresh green beans, mushrooms and a gluten-free flour blend to create a delicious and healthy side dish.

Ingredients:

• Gluten-free Flour Blend: 
• 3 cups (435 grams) white rice flour
• 1 1/2 cups (187 grams) tapioca flour
• 3/4 cup (123 grams) potato starch
• 1 tablespoon (8 grams) xanthan gum
• 1 1/2 teaspoons (5 grams) salt
• Onions:
• Butter or gluten-free cooking spray, for greasing
• Canola oil, for frying
• 1/4 cup crushed gluten-free rice cereal
• 1 teaspoon salt
• 1 large onion, sliced thinly into rings
• Green beans:
• Salt
• 1 pound green beans, trimmed
• 2 tablespoons unsalted butter
• 8 ounces fresh mushrooms, sliced
• Pepper
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 1/2 teaspoon chile powder

Instructions:

Prepare the gluten-free flour blend:

1. In a large bowl, whisk together the white rice flour, tapioca flour, potato starch, xanthan gum and salt.
2. Store in an airtight container until ready to use. 

Prepare the onions:

1.  Preheat the oven to 375°F (190°C). Grease an 8 by 8 inch baking sheet with butter or cooking spray.
2.  In a large skillet over medium heat, heat canola oil. In a small bowl, mix together the crushed gluten-free cereal, 1/4 cup gluten-free flour blend and salt. 
3.  Dip each onion ring into the cereal mixture, then place in the hot oil. Fry onion rings until golden brown, then remove from the heat and drain on a paper towel-lined plate. 

Prepare the green beans:

1.  Fill a large pot with water and add salt. Bring to a boil, then add the green beans. Cook for 3 minutes, or until crisp-tender. Drain and rinse with  ice cold water.
2.  In a large skillet over medium heat, melt butter. Add mushrooms, 1/4 teaspoon salt and pepper, and cook for 5 minutes, or until the mushrooms are soft. 
3. Stir in the chicken broth, heavy cream and chili powder. Sprinkle 2 tablespoons of the gluten-free flour blend. Add the green beans and cook for 3 minutes, or until heated through. 
4. To assemble, spread the green bean mixture into the prepared baking dish. Top with fried onion rings. 
5. Bake for 10 minutes, until bubbly. Serve hot.

This recipe is courtesy of foodnetwork.com

Read More: Gluten Free Diet Plan For Beginners: How To Eat Clean And Feel Better

5. Gluten-Free Sausage Gravy (5)

Biscuits and gravy is a classic Southern dish, but it’s usually made with biscuits made from wheat flour and gravy thickened with wheat flour. This gluten-free version uses a gluten-free flour blend to make this Thanksgiving classic safe for those with celiac disease or gluten intolerance.

Ingredients:

• 1 pound bulk pork sausage
• 1 cup unsalted butter
• 10 tablespoons gluten-free all purpose baking flour
• 1 teaspoon salt
• 60 grinds black pepper, divided
• 6 cups milk, divided
• 1 pinch salt to taste

Instructions:

1.  In a large skillet over medium heat, cook sausage until no longer pink. Drain fat and set sausage aside. 
2.  In the same skillet, melt butter. Whisk in gluten-free flour, 1 teaspoon salt and 30 grinds black pepper until smooth. Slowly pour in 3 cups milk, whisking constantly until thickened. 
3. Stir in cooked sausage and remaining milk. Season with additional salt and pepper, to taste. 
4. Serve over hot biscuits.

This recipe is courtesy of allrecipes.com

6. Gluten-Free Crustless Pumpkin Pie (2)

Pumpkin pie is a Thanksgiving favorite, but the crust is usually made with wheat flour. This gluten-free version uses a similar filling, but omits the crust to save time and make it safe for those with celiac disease or gluten intolerance.

Ingredients:

• 2 eggs
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground ginger
• 1 ¼ cups evaporated milk
• 1 (15 ounce) can pumpkin puree
• ¼ cup chopped pecans (Optional)

Instructions:

1.  Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 inch pie dish with cooking spray. 
2.  In a large bowl, whisk together eggs, brown sugar, cinnamon, salt, nutmeg, cloves and ginger. Stir in evaporated milk and pumpkin puree until smooth. Pour into the prepared pie dish. Sprinkle with chopped pecans, if desired. 
3.  Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 40 minutes, or until a knife inserted into the center comes out clean. 
4.  Allow to cool for at least 30 minutes before serving.

This recipe is courtesy of allrecipes.com

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Tips For A Gluten-Free Thanksgiving

While some traditional Thanksgiving foods are naturally gluten-free, others need a little bit of adaptation to be safe for those with celiac disease or gluten intolerance. Here are some tips to help you make your Thanksgiving meal safe and delicious: 

Get Better At Reading Ingredient Labels

One of the best ways to make sure your food is safe for those with celiac disease or gluten intolerance is to get better at reading labels. Look for foods that are labeled “gluten-free” or that don’t contain any ingredients made from wheat, barley or rye.

Watch out for ingredients like “malt” or “hydrolyzed vegetable protein” as these may be made from wheat and are not safe for those with celiac disease or gluten intolerance. Also look out for foods or ingredients that have been processed on shared equipment, which will be indicated on the label.

Use Gluten-Free Flour Blends

If you’re baking any pies, cakes or cookies this Thanksgiving, be sure to use a gluten-free flour blend. Same goes for things like casseroles or sauces that may be thickened with flour. These blends are available at most supermarkets (or can be made at home) and can be used in place of wheat flour in most recipes. 

Avoid Cross-Contamination

If you’re cooking for someone with celiac disease or gluten intolerance, it’s important to avoid cross-contamination. This means keeping any gluten-containing foods away from gluten-free foods and using separate utensils, cutting boards, etc. when preparing both types of food. 

Plan Ahead

Thanksgiving can be a busy time, so it’s important to plan ahead if you’re cooking for someone with celiac disease or gluten intolerance. Make a list of all the dishes you’ll be preparing and check that each one is safe for your gluten-free guest.

If you’re the one with celiac disease or gluten intolerance, don’t be afraid to speak up and let your host know what you can and can’t eat.

Offer to bring a dish or two that you know will be safe for you to eat. Serve yourself first and avoid sharing serving spoons or other utensils with others to avoid cross-contamination. 

Don’t Assume

Assuming that a dish is gluten-free can be dangerous if you’re celiac or have gluten intolerance. Even dishes that seem like they should be safe, like mashed potatoes, can be made with ingredients that contain gluten, or could have been cross-contaminated.

So, always check with your host or the person who made the dish to be sure it’s safe for you to eat. 

The Bottom Line

Thanksgiving is a time to enjoy good food with family and friends. By following these tips, you can make sure that everyone at your table can enjoy a safe and delicious meal.