Gluten-Free Food Ideas for Thanksgiving

Gluten Free

If you have gluten intolerance or celiac disease, then you understand how troublesome a dinner gathering can be. Fortunately, there are plenty of ways to put together a completely gluten-free Thanksgiving meal that looks and tastes amazing.

Cauliflower Stuffing

If there’s one thing that completes a Thanksgiving meal, it’s the stuffing (or the dressing). It’s hard to make a delicious stuffing when you can’t have gluten, so you’ll need to come up with a creative alternative. If you really think about it, the stuffing isn’t necessarily about the bread. In fact, the bread is merely a vehicle to carry the herbs and other flavors. Cauliflower makes an amazing substitute; just chop it into pieces and add onions, carrots, celery, mushrooms, rosemary, and sage for a treat that the whole family will love.

“Crustless” Pumpkin Pie Cupcakes

Pumpkin pie is another Thanksgiving must-have, but the crust is laden with gluten. Instead of simply scraping out the filling and leaving the rest behind, try making cupcakes with your pumpkin, instead. You will need:

  • A can of pumpkin puree;
  • ½ cup of sugar;
  • ¼ cup of brown sugar, lightly packed;
  • 2 eggs;
  • 1 egg yolk;
  • 1 tsp vanilla;
  • ¾ cup canned coconut milk;
  • 2/3 cup grain-free or gluten-free flour;
  • 2 tsp pumpkin pie spice;
  • ½ tsp salt;
  • ¼ tsp baking soda; and
  • ¼ tsp baking powder

Preheat your oven to 350 degrees. Mix your wet ingredients in one bowl and your dry ingredients in another, then add them together and combine. Line a muffin pan with paper liners and fill each liner nearly to full. Then, just bake them for 25 minutes. After allowing them to cool, feel free to top them with decadent whipped cream – just like the real thing!

The Gravy

Fortunately, it’s possible to make just about any gravy you’d like without gluten, and what Thanksgiving meal is complete without some turkey gravy made from the drippings in the bottom of the roasting pan? To do it, just use corn starch rather than traditional flour, but remember that starch is much more efficient at thickening gravies than flour. When measuring, use about half the amount of flour that you would use. For the perfect consistency, reserve some of your cool stock and saturate it with the corn starch before adding it to the pan. The best part? Corn starch will give your gravy a sheen that flour cannot, adding gorgeous color to your meal.


Although most traditional breads are off the table for those who have gluten intolerance, there are plenty of delicious cornbread recipes out there that are quite delicious. (Tip: you can use them for your stuffing too!) Preheat your oven to 400 degrees and grease an 8” pan. Combine all of the following in a large mixing bowl:

  • 2 cups yellow cornmeal;
  • 1 tsp salt;
  • 1 tsp baking soda;
  • 2 tsp baking powder;
  • 1 egg, beaten;
  • 4 tbsp unsalted butter, melted but cool;
  • 1 ½ cups plain room temperature yogurt; and
  • 4 tbsp honey.

Mix the ingredients together and pour into your 8” dish, then bake for 20 to 30 minutes.

As you can see, you don’t have to give up all of your Thanksgiving favorites due to gluten sensitivity or celiac disease. You may need to get creative, but each and every one of these recipes tastes just as good as (if not better than) the originals.

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