Thanksgiving comes early this year but that does’t mean you need to be unprepared!
With this list of Gluten Free dishes to serve at your Thanksgiving table, you can enjoy your feast without the headache, or stomachache, that the holidays can bring.
Just remember, for those with serious reactions to gluten, you may need to buy some pre-packaged or ready made dishes that are certified gluten-free, especailly if cross-contamination is an issue.
Gluten-Free Green Bean Casserole
Green Bean Casserole is a dish everyone loves, but the canned cream soup most recipes call for is full of gluten. This recipe from Gluten Free on a Shoestring has simple instructions on making your own cream base and homemade french fried onions!
Dairy-free and Gluten-free Sweet Potato Casserole with Pecan Praline Topping
This sweet potato casserole from Meaningful Eats is dairy-free and gluten-free! It is easily made ahead, just make sure you keep the praline topping stored separately until just before you bake it, this will help to keep the pecans nice and crunchy!
Stuffing, or dressing, as it’s called when not baked inside of the turkey, is one of the most important parts of Thanksgiving Dinner. This recipe from Serious Eats, calls for the gluten-free bread of your choice, Italian sausage, and plenty of seasonings.
Creamy Garlic Dairy Free Mashed Potatoes
While gluten-free mashed potatoes may not be hard to find, dairy-free recipes definitely are! With this recipe from Brooklynn Farm Girl, you can enjoy fantastically fluffy potatoes this year!
Gluten Free Paleo Gravy
Gravy is an absolute must for thanksgiving dinner, but it’s usually thickened with flour. This recipe from Tastes Lovely is thickened with tapioca flour. The recipe comes with plenty of helpful tips as well as a photo guide!
Gluten Free Rolls
Gluten free breads are tricky, but this dinner roll from My Gluten-Free Kitchen promises to be moist, flavorful, and easy to make! There is also a dairy-free option available!
Gluten-Free, Dairy-Free Paleo Pumpkin Pie
Thanksgiving wouldn't be complete without pumpkin pie, and this Paleo recipe from Texanerin is Gluten-free, Grain-free, and Dairy-free!
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For many of us, the holidays are the times we tend to indulge and stray from our gluten free, dairy free, or paleo lifestyles, to go crazy eating anything we want. This year, use this recipe round-up to stay on track and avoid all that post-holiday regret!
Below are our best gluten free entree ideas. We included a few different choices, including a vegan option!
Perfect Prime Rib with Red Wine Jus
This Prime Rib with Red Wine Jus from Steamy Kitchen is an impressive dish and it’s roasted with oxtails, giving it extra oomph in the flavor department. It makes an an incredible centerpiece for your Christmas dinner!
Roasted Rack of Lamb
Half-Baked Harvest’s Roasted Rack Of Lamb comes with a basil goat cheese sauce giving this a delicious mediterranean twist. The step-by-step instructions make this recipe easy to follow, so give it a try!
Vegan Gluten Free Pot Pie
This Vegan and Gluten Free Pot Pie from Jessica In The Kitchen is incredibly easy to make, andlooks amazing! You can use pre-made gluten-free pie crust or filo dough for an even easier dish!
Slow Cooker Ham with Honey Glaze
Wholefully’s Slow Cooker Honey-Glazed Ham is an easy option for a busy holiday. Many meats have hidden wheat products in the seasonings and sauces, so you can steer clear of them with this easy homemade glaze!
Check out the 'sides' recipes that we curated below. Our personal favorite is the Persian Cranberry Pilaf recipe.
Maple Butternut Squash
Opting for mostly vegetable sides is an easy way to keep your healthy lifestyle on track through the holiday! Try this Maple Butternut Squash from The Iron You!
Persian Cranberry Pilaf
Rice dishes are an excellent side as they are often a more healthy alternative to casseroles. This Persian Cranberry Rice from Little Spice Jar is a delicious option!
Green Beans Amandine
The Classic Green Beans Amandine is a perfect side! Try this recipe from Pickled Plum for perfectly roasted green beans!
Vegan Mashed Potatoes
Every holiday meal needs Mashed Potatoes, and with this vegan recipe from Minimalist Baker, everyone can have them! Give them a try, they’re super easy!
This granola tastes great with almond milk, or as a crunchy topping for yogurt!
Makes about 4 cups.
1 ¾ cup walnuts
2/3 cup hazelnuts
3 cups rolled oats
1 1/3 cup of unsweetened coconut flakes
2/3 cup of chia seeds
2/3 cup flaxseeds
3 tablespoons coconut oil
3 tablespoons maple syrup
3 teaspoons ground cinnamon
1 ¼ cup dried blueberries.
Preheat the oven to 400.F
Place the walnuts and hazelnuts in a food processor and pulse for 30 seconds so that they are partially crushed. Then add them to a mixing bowl with all the other dry ingredients, except the blueberries and cinnamon, and stir together.
Next, melt the coconut oil with the maple syrup and cinnamon on the stove. Once it has dissolved into a sweet liquid, add it to the dry ingredients and mix well. The mixture should be sticky.
Place the mixture onto a baking sheet and bake for 30-40 minutes until crunchy. During this time you’ll need to stir the mixture to ensure that it all evenly bakes, and it doesn’t burn.
Once the granola is toasted evenly, remove the sheet from the oven and allow it to cool, and then stir in the dried blueberries. Store the granola in an airtight container.
This pizza is perfect for summer, the sweet nectarines and creamy ricotta balance out the tartness of the balsamic vinegar. We used our favorite gluten-free crust, Bob's Red Mill, for a delicious base for our pizza. Serves 4-6
1 package of your favorite gluten-free Pizza mix. (I use Bobs Red Mill)
1 cup fresh ricotta cheese.
1 teaspoon herb de Provence
1 teaspoon ground pepper, more to taste.
1 ½ teaspoon salt, more to taste.
2 fresh nectarines
¼ cup balsamic vinegar
1 big handful of fresh basil leaves
2 tablespoons parmesan cheese, shaved
1 teaspoon olive oil
Follow the package instructions for the pizza dough. Place the dough on an oiled baking sheet and shape. Drizzle olive oil over the top. Bake according to the package instructions.
In a small bowl combine the ricotta cheese, herbs, salt, and pepper and mix.
Spread an even layer of the ricotta on the baked crust. Arrange the nectarines and basil next, and then top with the parmesan cheese. Place in the oven until the cheese is melted and the pizza is warm, about 5-7 minutes.
Meanwhile, pour the balsamic vinegar into a small saucepan and cook over medium heat for about 4 minutes, until bubbly. Remove from heat and allow to cool while pizza bakes. Remove the pizza from the oven, and drizzle it with the balsamic reduction.
This tart is a great way to use your soft and bruised tomatoes. Serve warm or chilled, however you like!
Gluten-Free Tart Dough:
2 cups all- purpose gluten free flour
1/2 teaspoon fine sea salt
9 tablespoons unsalted butter, cubed and chilled
1 large egg
3 tablespoons cold water
Directions for Crust:
In a large bowl, mix the flour and salt. Add butter and work it in with your fingers until the mixture is crumbly. Make a well in the center and add the egg and water. Mix until dough comes together and forms a ball( when working with gluten-free flour, I always like it slightly sticky so it won't be dry). Wrap in plastic wrap and refrigerate for at least 1 hour, or overnight.
All-purpose gluten free flour, for dusting
1/4 cup fresh basil, chopped, plus garnish
1 tablespoon whole-grain mustard
1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
1 1/4 pound tomatoes, sliced 1/4 inch thick
1 tablespoon honey
1 small mozzarella ball, torn into pieces
Fine sea salt and ground pepper
Preheat oven 350• F
On a lightly floured surface, roll out chilled tart dough to 12-inch round.
Press into the base and sides of a 10- inch tart pan and trim edges.
Prick the base with a fork. Cover and chill for 30 minutes.
To create basil oil, combine the basil, mustard, 2 tablespoons olive oil, and a pinch of salt in a blender.
Purée until smooth.
Spread the tomato paste over the base of the tart shell and then drizzle the basil oil over it.
Arrange the sliced tomatoes in a circular pattern, in one layer, in the tart shell. Season with salt and pepper.
Drizzle the honey and the remaining 2 tablespoons olive oil over the tomatoes.
Bake until the pastry is golden, about 35 minutes. Let the tart rest for 15 minutes.
Scatter the mozzarella and some basil over the tart before serving.
These gluten-free scones are perfect for Mother’s Day brunch. With the just the right amounts of cherry and almond, these buttery scones are incredibly delicious. For this recipe we like Cup4Cup gluten-free flour.
1 3/4 cups of all-purpose, gluten-free flour (plus more for work surface) 2 1/2 teaspoons baking powder 2 1/2 tablespoons sugar, plus more for sprinkling 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into 1/2-inch pieces, chilled 1/2 cup dried cherries 1 teaspoon grated lemon zest 1 large egg 1 teaspoon of almond extract 5 tablespoons heavy cream, plus more for brushing on scones
1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
2. In the bowl of a food processor, combine flour, baking powder, sugar, and salt. Add butter and pulse 3 to 6 times until mixture resembles a coarse meal. Transfer mixture to a large bowl; stir in cherries and lemon zest.
3. In a small bowl, beat together egg and cream. Add to flour mixture; stir gently with a fork until mixture just comes together. If dough seems too dry, add a splash of cream; mixture should not be too sticky.
4. Transfer dough to a lightly floured work surface. Shape dough into a 6-inch circle, about 1 inch thick. Using a sharp knife, cut dough into circles, or wedges if you wish.
5. Place scones on prepared baking sheet; lightly brush tops with heavy cream and sprinkle with sugar. Bake until golden brown, 12 to 14 minutes. Let cool slightly on baking sheet before transferring to a wire cooling rack to cool completely. Scones are best eaten the day they are made.