Looking for what to serve for a gluten-free Thanksgiving dinner? These easy recipes, from pies, sides, stuffing, gravy, rolls, desserts, and more, are guaranteed to be enjoyed by all!
Best Gluten-free Thanksgiving
No longer does Thanksgiving dinner have to be a frustrating, disappointing experience. Not only do these gluten-free Thanksgiving recipes taste exactly like the versions you grew up, but they are easy with guaranteed results!
When testing recipes for a gluten-free diet, it’s key for the taste and texture to be just as good the originals. This is the basis behind all the website’s recipes and those published in my gluten-free cookbook.
For a holiday that revolves primarily around food, this is doubly important! Therefore, all the these Thanksgiving sides, desserts, breads, and appetizers will not only exceed gluten-free guests expectations, but all!
What Thanksgiving food is gluten-free?
Before we get to some of the best and easy gluten-free recipes for Thanksgiving, let’s discuss everything GF guests can eat without modifications!
Of course, always double check ingredients before digging in. Gluten may be hidden in soy sauce, Worcestershire, broths, condensed soups, salad dressings, vegetable dips, and sauces.
- Roasted turkey
- Jello salads
- Mashed potatoes
- Roasted veggies
- Cranberry sauce
- Sweet potatoes with marshmallow topping
- Steamed veggies
Turkey for the main course is the easy part, but which gluten-free Thanksgiving sides should go with it. Below you will find classic dishes no holiday can be without, plus some unique suggestions to mix it up!
No longer do you have to skip the gravy .Go ahead and drizzle this creamy, velvety gluten-free gravy over turkey, mashed potatoes, and stuffing!
It comes together in less than 10 minutes while the turkey rests, and can be be made with drippings or without.
Alternatively, prepare up to 3 days ahead of time and rewarm when ready to serve. Bring make-ahead gravy to a gathering if you are a guest!
gluten-free breads and rolls
My favorite gluten-free bread recipes were developed precisely with holidays in mind. I couldn’t shed another tear over carb envy, so I had to make something equally as delish!
Gluten-free thanksgiving desserts
Of course no Thanksgiving meal is complete without taking your appetite to the brink! Peruse some of the best gluten-free pie recipes here, or check out some holiday favorites below!
Appetizers always seem to be a menu planning afterthought. After so much thought goes into the main events, it’s important to have some easy gluten-free Thanksgiving appetizers all will be guaranteed to love!
Bonus gluten-free thanksgiving tips
- If you are planning on being a guest for the holidays, bring whatever dishes you don’t want to miss out on. This saves the host from making recipes they aren’t familiar with, possible cross-contamination traps, and you don’t have to be salty when everyone is digging into something you can’t enjoy!
- Visiting for the holidays? Be your own advocate! Chances are non-GF cooks won’t know about cross-contamination or some sneaky GF ingredients. Go over what you can eat and offer to bring dishes they aren’t comfortable with making.
- A lot of Thanksgiving recipes require chicken broth, which some brands are not safe for a GF diet. Here are some trusted options: College Inn, Imagine, Swanson, Kitchen Basics, Pacific Foods, Aldi’s Simply Organic, Aldi’s Chef’s Cupboard.
- Thanksgiving cooking is often collaborative, which means you need to be on the lookout for sneaky ingredients from unsuspecting home cooks. Condensed soups, broth, Worcestershire sauce, and seasoning packets may all contain gluten so ask questions before diving in!
- Grazing appetizers can be a GF minefield! Be prepared with your own GF crackers (I LOVE Simple Mills Almond Flour Crackers!) and politely cut to the front of line to scoop out your portion first, before dipping cross contamination occurs.
SAVE these Gluten-free thanksgiving recipes TO YOUR PINTEREST BOARD!
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33 Gluten-Free Thanksgiving Recipes: Moist Gluten-Free Stuffing
- 1 recipe gluten-free bread (2 pound loaf), see recipe notes for using store-bought
- 9 ½ tablespoons butter, divided
- 3 celery stalks, diced
- 1 medium onion, diced
- ⅓ cup fresh parsley, minced
- 1 ½ teaspoon dried sage (2 tablespoon fresh minced)
- ¾ teaspoon dried thyme (1 tablespoon fresh minced)
- ¾ teaspoon dried marjoram (1 tablespoon fresh minced)
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 3 large eggs
- 1 apple, peeled and diced
- 3 cups gluten-free chicken broth
- Begin by slicing the bread into 1/2-inch cubes and divide between two baking sheets. Let dry at room temperature for 24 hours. Alternatively, toast the bread cubes in a 225ºF oven for 30-40 minutes, stirring every 10 minutes.
- Liberally grease a 9X13-inch dish with ½ tablespoon butter. Preheat the oven to 350°F.
- Melt 6 tablespoons butter in a large skillet over medium heat. Add the celery and onions. Cook and stir for 8-10 minutes, or until the vegetables are soft.
- Add the parsley, sage, thyme, marjoram, salt, and pepper. Cook and stir for 1 minute longer and remove from heat.
- In a large bowl whisk the eggs. Add the dried bread, apple, butter herb mixture, and pour broth over everything. Gently stir to combine.
- Spread the mixture in the prepared baking dish. Melt remaining 3 tablespoons butter and drizzle over the top. Cover securely with foil and bake for 30 minutes. Remove the foil and bake for 20-25 minutes longer, or until the top starts to brown.
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Gluten-free bread optionsFor absolute best texture and flavor, use a quality homemade recipe, like this highly-reviewed gluten-free bread. Store-bought breads may also be used in place of the homemade. My preferred brands are Canyon Bakehouse or Schar. You will need 2 loaves to equal the bread required for the recipe.
Half recipeFor a smaller portion, use half the amount of bread, freezing the rest, or one loaf of store-bought brands. Cut the other ingredients in half and bake in an 8X8 baking dish.
make-ahead and freezingAssembled up to 24 hours ahead, cover, and refrigerate until ready to bake. However, the liquids will soak into the bread more and it will have a softer consistency. If you plan on preparing the stuffing ahead of time, I recommend throughly drying out the bread first. Let it sit out for 2-3 days or toast in a 225ºF oven for 30-40 minutes. The cubes should be hard, like the consistency of Pepperidge Farm or Stove Top stuffing mix. This allows their shape to hold up to the moisture absorbed overnight. To freeze stuffing, bake according to the recipe directions and cool completely. Wrap securely with plastic wrap, cover with foil and freeze up to 1 month. Thaw in the refrigerator overnight before reheating and serving.
reheating leftoversIf the dressing is frozen and thawed, remove the plastic wrap, recover with foil, and let stand for 30 minutes at room temperature. Bake in 325°F oven for 15 minutes. Remove the foil and bake 10-15 minutes longer, or until it’s heated through. Use the microwave to reheat individual portions. I recommend heating at 50% power for 1-2 minutes before finishing at full power. Recipe adapted from America’s Test Kitchen
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