Gluten Free ThanksgivingGluten free Thanksgiving is not really that hard (to me), I have been sans gluten for about 7 years now, and the shifts and changes I have made to have a GF Thanksgiving, have not been monumental changes. The tastes and flavors are still amazing, and very frankly, I don’t feel like I am missing out on a thing.  Take a look at my list of favorite recipes and tips for a successful Gluten Free Thanksgiving!

The primary places where gluten shows up in Thanksgiving recipes is: pie crust, stuffing, canned soup, onion topping, and Gravy (flour or roux).


Turkey (Naturally Gluten Free)-
Purchase pasture raised, organic or local when ever you can. Not only will the flavor be amazing, but there will be no added hormones, chemicals, pesticides and you will know your animals are humanely raised.

My favorite preparation for my turkey is to brine it with Alton Brown’s recipe, I have made just a couple adjustments, I never seem to find candied ginger (or maybe I forget to look), and I use olive oil instead of canola oil. Lastly, his timing for the turkey is 2-2 1/2 hours, and I have found this to be too short, for me it’s a solid 3 hours, and maybe 3/12 dependent on your oven.

Not sure what size turkey to get? Plan on a 1/2lb per person.


Mashed Potatoes (Naturally Gluten Free)-
These are a staple in our house, you simply can not have Thanksgiving with out mashed potatoes. There is really nothing like the loft you get with a russet potato. However, this white potato is not the best for our blood sugar. I like to switch this up, and use a white sweet potato instead (when my family doesn’t balk at this).

Dairy Free Mashed Potatoes- I substitute almond or flax milk instead of cows milk, and I also found an amazing ghee that I love locally in Minneapolis, Shamims Pantry / For the Love of Ghee, if you can tolerate Ghee (butter fat with the milk solids boiled out -so no casein or lactose). If not, I have subbed olive oil instead of the butter, and this works well also.

How much to make? My mom always says 1 potato per person, I personally like lots of left overs, so I always make more.

Stuffing (Not typically Gluten Free – Bread)
1 loaf Gluten Free Bread (this is my favorite right now, I will admit, not the best nutritionally, but good tasting) – Cut into cubes, and set out to dry, or toasted in the oven
6-8 T Butter or Ghee (my favorite Ghee is here)
3-4 Stalks celery  chopped small
1 Medium onion diced small
20ish Fresh Sage leaves chopped
About 2 cups of Chicken Stock – my favorite is this one
Salt and Pepper to Taste

Saute’ celery, onion and sage in 2T butter or ghee until the onions are translucent, and remove from heat. Place bread cubes in a buttered glass baking dish (9 x 13 ish). Mix in onions, celery and sage. Add Salt and Pepper to taste. Add 2 cups of chicken stock, and stir everything together. Dot the remaining butter or ghee on the top of the mixed stuffing. Bake covered for 15mn, and uncovered for 15mn at 350 degrees.


Green Bean Casserole (Crispy Onion Topping is not GF, and mushroom soup, may not be GF)
Ok, so I will admit that the Green Bean Casserole has eluded me to a certain degree. I have not yet found a crispy onion that you can purchase that is GF. There are recipes online for making your own crispy onions, I have yet to find one that works. So far they have been a bit of an epic fail, so much so, it’s a running joke in my family “Who’s making the onions this year”… no one! ha!

So alternatives for the crispy onions, salt and vinegar potato chips – ok sounds weird, but it was yummy. The Ians GF onion rings are super yummy, so this may be what I try this year. This Green Bean Casserole recipe looks good, with the make your own crispy onions (I have yet to try this one yet). If you make the onions yourself, do it the day or two before Thanksgiving, when you have lots of free time, as they are time consuming.  Have another suggestion? Let me know!


Cranberry Sauce with Clementines and Cinnamon – (Naturally Gluten Free)
Thank you Wholefoods for this recipe! It is sooooo yummy! It has even taken the place of the canned cranberries for me, which I LOVE (that’s big!) It’s the perfect amount of sweet and tart.  This recipe does call for a fair amount of sugar, so instead of that I use Swerve, an erythritol based sweetener, and it’s equally yummy, without sugar, and no funky after taste.


Gravy (not typically gluten free- flour is added to thicken)
ok, I am the kind of girl that puts gravy on just about everything on my plate on thanksgiving, so I am COMPLETELY in love with this recipe from Elana’s Pantry. I did make an adjustment and only use one large onion in this recipe.

Another alternative is to use Arrow Root instead of flour to create a roux, however I like Elana’s recipe even more than playing around with the arrow root.

Also, I love the Imagine Foods Chicken Stock, as there is no sugar in it (yes, did you know most stock has some sort of sweetener in it?), no funky chemicals, and it’s Gluten Free (yes often soup has gluten or flour in it to thicken it).


Pumpkin Pie – (not typically gluten free – flour pie crust)
I typically use Elana’s Pumpkin pie recipe from her book The Gluten Free Almond Flour Cookbook, which is a great book to get if you are dipping your toe in the water of GF. I did not find this recipe online, but she has a new Paleo Pumpkin Pie recipe that looks divine, plus, it has coconut milk in it (yum!).

I am also grateful she has upgraded some of her ingredients and is now using coconut oil instead of grapeseed oil, and honey instead of agave nectar, which is what I always replaced the agave with in her GF Almond Flour Cookbook above.

Dairy Free Whipped Cream – (whipped cream is gluten free)
I can’t find my original recipe for this, but i am including a similar one. Basically you are taking the solid part of the coconut milk from the can, whipping, adding a little sweetener, and whipping again. It’s a yummy substitute. I really love this with a little honey, it’s not “sugar free” then, but the flavor is so lovely. You could also add stevia to this for a sugar-free option.

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