Hosting (and cooking) Thanksgiving dinner brings joy to some home cooks and dread to others. The nostalgia factor of serving dishes your family loves is a fun way to honor holiday traditions while sharing stories and being grateful for the ability to come together and enjoy a delicious feast. But depending on the dietary needs of your family and guests, you might be required to adjust your favorite recipes.
Whether it’s for gut health or medical reasons, people following a gluten free diet avoid gluten, a protein found in wheat and other grains. Many Thanksgiving favorites and sides—like turkey, vegetables and cranberry sauce—are naturally gluten-free. But favorite sides like macaroni and cheese and stuffing have gluten.
If you need to have a gluten free menu, here are four gluten free twists on classic Thanksgiving recipes. Be sure to enlist help from your littlest chefs to make prep work more fun!
Gluten Free Sweet Potato Casserole
Made with quick-cooking oats, almond milk and coconut oil (and ready in just 30 minutes!), this comforting casserole would also be great at Christmas alongside a holiday ham. Perfect for gluten free diets and for guests hoping to reduce their gluten intake.
Ingredients:
- 3-4 large sweet potatoes
- ½ cup coconut or almond milk
- 2 tablespoons melted coconut oil
- 1 egg
- ½ tsp salt
- 1 cup gluten free quick oats
- 3 tablespoons Bob’s Red Mill Almond Flour
- ⅔ cup chopped pecans
- 2-3 tablespoons maple syrup
- 1 tablespoon coconut oil
Directions:
- Preheat the oven to 375°F; place the rack in the center of the oven.
- Peel and cut sweet potatoes into halves or fourths with a sharp chef’s knife.
- Place sweet potatoes into a large pot and cover with water. Boil for about 6-9 minutes, checking occasionally by poking with a fork. The sweet potatoes should be fork-tender.
- Remove and drain potatoes and put into a large bowl.
- Add almond milk, melted coconut oil, egg and salt. Use a hand mixer or food processor to blend, or mash with a hand potato masher.
- Spray a 9 x 13-inch baking dish with non-stick cooking spray and add the sweet potato mixture. Spread the filling evenly in the greased casserole dish.
- In a small bowl, make the pecan topping by mixing the quick oats, almond flour, pecans and maple syrup. Spread evenly on top of the casserole.
- Bake for about 17 to 20 minutes or until the topping turns golden. Place it on a baking sheet if you’re worried about it spilling over into your oven.
- Serve immediately with a drizzle of pure maple syrup.
(Source: SeasonalCravings)
Gluten Free Stuffing
A giant bowl of stuffing is a Thanksgiving staple, but usually off-limits for gluten sensitive guests thanks to the cubed bread. This stuffing is made with two kinds of gluten free bread, fresh vegetables and herbs, and can be made with vegan butter if you prefer a dairy free option without sacrificing flavor.
Ingredients:
- 8-24 ounces (about 14 cups) of two different types of stale gluten-free bread
- 1 cup unsalted butter or vegan butter
- 2 large diced yellow onions (3 cups)
- 5 ribs diced celery (2 cups)
- 6 cloves minced garlic
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 1/2 cups chicken or vegetable broth
- 2 large eggs
Directions:
- Cube the bread into 1-2 inch pieces and spread onto a large sheet pan. Loosely tent with foil and let sit overnight to get stale. Alternately, bake the bread cubes in the oven at 300°F for 35-45 mins to dry them out the same day. Let them cool on the baking sheet and then transfer to a large bowl.
- Preheat the oven to 350°F. Spray a 9×13 inch casserole dish with non-stick spray and set aside.
- Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2 to 3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2 to 3 more minutes.
- Transfer the herb and veggies mixture to the bowl with the bread cubes and toss well.
- Whisk the eggs, stock, salt and pepper together in a medium bowl then pour it over the bread mixture. Stir well to combine then transfer to a 9 by 13 inch baking dish.
- Bake uncovered in the pre-heated oven for 45 to 50 minutes. Start checking around 40 minutes and tent with foil if it’s becoming too brown.
(Source: WhatMollyMade)
Gluten Free Gravy
An essential part of a juicy, flavorful meal, serving a gravy boat alongside your bird that can be enjoyed by gluten-free guests is a considerate touch. This one is made with a gluten-free roux, fresh thyme and flavorful broth.
Ingredients:
- 2 tablespoons dairy free butter, such as Smart Balance
- ¼ cup all purpose gluten-free flour
- 2 cups gluten free broth or turkey drippings
- Salt and pepper to taste
- ½ teaspoon dried thyme
Directions:
- Add the butter to a small saucepan over medium heat.
- Once the butter is melted add the gluten-free flour (or cornstarch slurry) to the pan and stir until combined to make a roux. Whisk for 2-3 minutes, until the butter turns golden brown and the gluten-free flour is fully dissolved and clump-free.
- Add the gluten-free broth to the roux (butter mixture), stirring constantly with a whisk, and bringing to a boil. If using turkey drippings, cool to room temperature and strain to remove fat/gristle. Taste before adding to the other ingredients. Add water to dilute flavor if too strong.
- Boil for 1 minute and season with salt, pepper, and thyme (optional).
- Serve warm and enjoy!
(Source: MamaKnowsGlutenFree)
Gluten Free Cauliflower Rice
A great low-carb option for your holiday table, this cauliflower rice is naturally gluten free, and will please any vegan or paleo-friendly palates. The best part: You’ll have more room for pie!
Ingredients:
- 1 medium head cauliflower
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
Directions:
- Rinse and pat cauliflower dry and cut into large chunks. Add to a food processor, working in 2 to 3 batches.
- Pulse 10 to 15 times until cauliflower is broken down and resembles small rice pieces.
- If you have a chunk that’s left, remove it and add it to the next batch.
- Transfer the cauliflower rice to a bowl and continue with the remaining batches.
- Heat olive oil in a skillet over medium heat. Add all of the cauliflower rice and stir well.
- Cover and cook for 5 to 7 minutes, until tender.
- Season with salt and pepper and serve immediately or use in desired recipe.
(Source: FamilyFoodOnTheTable)
