Quantcast
Search the Site

The Best Gluten Free Thanksgiving Recipes

The Best Gluten Free Thanksgiving Recipes

The 10 best gluten free Thanksgiving recipes I know are right here. Everything from mashed potatoes and gravy, green bean casserole and spoon bread to cranberry bread, dinner rolls and Dutch apple pie. No time to waste, so let’s get started!

The 10 best gluten free Thanksgiving recipes I know are right here. Everything from mashed potatoes and gravy, green bean casserole and spoon bread to cranberry bread, dinner rolls and Dutch apple pie.

We’re down to the wire. It’s go time. You’ve done your shopping (hopefully), and maybe you already have everything all planned out. I have a list, and this is mostly it. There are a few elements missing, like my holiday ham and slow cooker turkey breast I’ve made for the last few years. I shared those recipes in the Thanksgiving menu bonus I included for readers who purchased my newest cookbook, Gluten Free Small Bites.

[If you aren’t already a subscriber to my email list, sign up right now and you’ll have one more chance to get those preorder bonuses if you buy the book.]

The 10 recipes below are the best gluten free Thanksgiving recipes I know. These are the recipes I plan to make for my family on the Big Day. These are the recipes that my family asks for as soon as November rolls around, just to make sure all is right in the world. And I’d like nothing more than to share them with you.

Make this gluten free turkey gravy ahead of time with some roasted dark meat turkey parts. Enjoy a stress free holiday!

Make this gluten free turkey gravy ASAP with some roasted dark meat turkey parts, or after you make the real deal turkey on the big day. I usually wait until the day-of, but there’s an option if you’re aiming for a stress-free holiday.

I strongly suggest you use the simple gluten free flour called for in this recipe, and not cornstarch, to thicken your gravy. Cornstarch gravy will “leak” liquid as it cools.

Easy homemade cream of mushroom soup is the secret to the perfect gluten free green bean casserole. Make your Thanksgiving table better than ever this year with crisp-tender green beans, cream of mushroom soup and homemade crispy onions.

Gluten Free Green Bean Casserole: Easy homemade cream of mushroom soup is the secret to the perfect gluten free green bean casserole.

Make your Thanksgiving table better than ever this year with crisp-tender green beans, cream of mushroom soup and homemade crispy onions.

Homemade Creamed Corn

Easy homemade creamed corn starts with the simplest gluten free roux (just a liquid thickener made of fat and basic flour). Then we add milk, salt, pepper and sugar and finally, of course, plenty of corn kernels. Just be sure to use frozen, and not canned, corn. It’s still inexpensive, but it’s just like fresh!

This gluten free cranberry bread is super moist, lightly sweet and only just a bit tart. It's the perfect quick bread for your holiday table!

This holiday gluten free cranberry bread quickbread recipe has quickly become one of the most beloved here on the blog. It’s easy to make using ordinary pantry ingredients, and it has the perfect balance of sweet and tart. Plus it’s soft and moist. 

Make the holidays easy and delicious with this savory gluten free cornbread stuffing. Make the cornbread days ahead of time for a stress-free meal!

This savory gluten free cornbread stuffing has quickly become my go-to stuffing recipe. Make the cornbread ASAP, then wrap it tightly and stash it in the refrigerator. Cook down the celery and onions and put them in a sealed container in the refrigerator, too.

On the big day, just combine all the ingredients and bake, for a stress-free meal!

Tender and light gluten free drop biscuits are ready in 20 minutes, start to finish. They may not be flaky and layered, but you can't beat the taste or the convenience!

Tender and light gluten free drop biscuits are ready in 20 minutes, start to finish. They may not be flaky and layered, but you can’t beat the taste or the convenience. Especially on a big holiday, these are your go-to biscuits. At least they’re my go-to biscuits!

Easy Gluten Free Sweet Corn Spoon Bread. Everyone's favorite side dish!

This incredibly moist easy gluten free sweet corn spoon bread has just the right balance of creamy and fluffy, with only the slightest crust on the edges. The gluten free Jiffy-style corn muffin mix can be made ages ahead of time and stored in the pantry.

Gluten free Dutch apple pie, made with a simple pie crust on the bottom, filled with 2 pounds of apples and topped with a warm crumble topping.

Gluten free Dutch apple pie is made with a simple pie crust on the bottom, filled with over 2 pounds of thinly-sliced, tart apples and topped with a warm crumble topping. It’s like the very best parts of apple pie and coffee cake got together to make your holiday perfect. 

Dress up your holiday table with this smooth, rich gluten free pumpkin cheesecake. It's made with pumpkin puree and pumpkin pie spice, a pumpkin cookie crust, and covered in rich chocolate.

Dress up your holiday table with this smooth, rich gluten free pumpkin cheesecake. It’s made with pumpkin puree and pumpkin pie spice, a pumpkin cookie crust, and covered in rich chocolate. This year, I’m making this cheesecake instead of pumpkin pie. But you can make both. :)

This recipe for soft and tender gluten free Hawaiian rolls makes the perfect gluten free bread for any occasion—for everything from dinner rolls to burger buns!

Finally, last but not least, this recipe for soft and tender gluten free Hawaiian rolls makes the perfect gluten free bread for everything from dinner rolls to burger buns.

An enriched dough, it’s quite easy to work with and browns beautifully, with or without an egg wash on top. For a more savory roll, replace the pineapple juice with milk.

From my family to yours, happy gluten free Thanksgiving! 🦃

This collection was originally published on the blog in 2013. Some of the recipes have been updated, and the text is largely new. 

Love,
Nicole

Comments are closed.

  • Leebakers.com
    November 25, 2016 at 8:19 PM

    The cranberry bread looks wonderful! Thanks for posting!

  • Team Gillis Realtor
    November 23, 2016 at 11:33 AM

    Preparing a gluten-free Thanksgiving is easier than you think but thank to your recipes because you give tips that could make our cooking a lot of fun and exciting.

  • Mare Masterson
    November 22, 2016 at 11:09 AM

    Looking through this post and I see a picture of my first ever GF pie that I posted 3 years ago. Only thing that has changed for me is I now cook the pies in a bag (thanks for that one, Nicole!). However, no pie this year because I just had too much on my plate. My daughter was upset for 5 seconds — until she found out what this year’s dessert is — Apple Custard Cake (aka Apple Crack Cake) and Pumpkin Crack Cake. She is now doing happy dances! I was originally going to do apple pies and the pumpkin cheese cake, but I had to totally simplify my Thanksgiving this year because I am not off from work at all before Thursday.

    Pretzel rolls from Gluten Free on a Shoestring Bakes Bread are done (for my stuffing). I didn’t get a great rise out of them, but that is okay because they’re for stuffing anyway. I think I need my 2nd refrigerator serviced. The old fashioned corn bread in the skillet (another of Nicole’s recipes) is done — that too for my stuffing. I stuff the bird and also make a big pan of extra stuffing because we do Thanksgiving part 2 on Sunday. Homemade cranberry sauce is done also. I have homemade turkey broth done to use for brine and gravy, with drippings, of course! Tonight I make the homemade applesauce and put together the vanilla cake mix for the 2 crack cakes and clean my house for company. Tomorrow night – brine the bird, cook sausage for the stuffing, and make apple crack cake. Thursday will be easy for me — no casseroles. Turkey, mashed potatoes, haricots verts (French green beans), corn, stuffing, gravy and cranberry sauce is my dinner menu. Keeping it this simple will allow me to enjoy my company. Thanksgiving is my favorite holiday and what I love most about it is the people around the table!

    • November 22, 2016 at 12:58 PM

      Wow, Mare, you’ve been really busy! I love how you prepare for second Thanksgiving on Friday. That’s very smart. It’s my favorite holiday, too. Happy happy to you and yours!

  • Jane
    December 3, 2013 at 5:31 AM

    Nicole my daughter is a vegetarian and I usually make her a nut roast for Chrismtas dinner. As we have now gone gluten free this year, can you please help with a gluten free nut roast recipe? :)

  • Jennyjsj
    November 29, 2013 at 4:59 PM

    Just had to let you know….. I just GOT THE NEW COOKBOOK!!!! I’m so excited! It’s like Christmas today at this house, ha ha :)

    • Jennifer
      November 29, 2013 at 11:14 PM

      I unexpectedly received mine today too. :) (The last email I got said it wouldn’t be here til next Wed.)

      I’ve already got Ciabatta dough rising in the icebox but since you say it’s best to let it rise more than 12 hours I think I’ll try the English Muffins. I spent the summer obsessed over them so it’ll make a good post to show the difference between what I came up with using straight gluten-free flour vs a bread flour mixture.

    • Jennifer
      November 29, 2013 at 11:18 PM

      Nicole, I don’t know what happened there. I thought I’d deleted the 2 larger pics of the ciabatta recipe and replaced them with the cropped one so no one could see the recipe. I don’t know why they’re showing up. Only the front of the book and the cropped ciabatta were showing when I clicked the submit arrow.

  • Judy Morin
    November 28, 2013 at 7:44 AM

    Power went out at 10:30 am – didn’t restart until 4:30 pm. Did finish the pre-cooking by 7:45, and discovered that my copy of the Book arrived! Actually 2 copies – I thought I had deleted one of the orders so I could place the second order through smilesAmazon. Both arrived. Tried to return to Amazon, but they said “Keep the book AND get the refund”. So I have 2 copies and don’t know what to do with the second. Can you use it for a “give-away”?

  • Jennifer S.
    November 27, 2013 at 9:20 PM

    After a day of slaving away in the kitchen, I’m finally getting here….though I did peek very early to see what was up. No book for me yet but man the excitement is catchy!!!! Can’t wait to get it on Monday! Happy Turkey Day!!!!

  • burggirl
    November 27, 2013 at 8:26 PM

    WOOOHOOO I GOT MY BOOK TODAY!!

  • Donia Robinson
    November 27, 2013 at 8:19 PM

    Nicole, my book has NOT come! And I ordered it in April! But actually, Anneke felt (and I agree) that it is a little stressful for it to arrive Thanksgiving Eve! So thanks for making sure my book didn’t arrive tonight. Then I can truly enjoy it when it comes!! ;)

  • Randy Goss
    November 27, 2013 at 8:13 PM

    My first attempt at anything GF was your cranberry bread. It was the most amazing thing…ever!! The gobbled up half of it when it came out of the oven!! Thank you so much. Excited about our transition to wheat and Gluten free!! From my family to yours, happy thanksgiving!!

  • Julia
    November 27, 2013 at 6:35 PM

    Mines on the way!!! Can’t wait!!

  • Candice
    November 27, 2013 at 5:18 PM

    My book is here!!!! What a nice surprise! It is gorgeous!! So many beautiful photos!! I feel like I’m using too many exclamation marks, but I’m so excited!!!!!!

    I just made my first gluten free pumpkin pie. It came out beautifully, thanks to your pie crust recipe. And I pre made the GF green bean casserole. I could eat it plain. I will be in heaven with GF bread crumbs and fried onions on top. It is light years better than canned green beans, canned soup and canned onions. My daughter is so excited to try pumpkin pie tomorrow!

    I cannot wait to make her soft hot dog buns. My husband has his eyes on the monkey bread and the baguettes are too beauitiful not to try those too!!

    I cannot thank you enough for all of your hard work. You must be so very proud of this book. My whey protein isolate arrived this morning and expandex is on its way. And I have a bunch of better batter coming and am stocked up on flours and starches to blend. So excited!!

    • November 27, 2013 at 5:47 PM

      Oh, Candice, your pie looks beautiful! I am so thrilled that you posted a photo. It is perfect!! And I’m so excited for you to get started on the book, and thrilled that you have all of your ingredients either in hand or on their way. The monkey bread would make a fabulous holiday treat. It makes a ton, as you can see! I can’t thank you enough for the kind words, and I’m honored to be represented in some small way at your holiday table. *mwah* Nicole

  • Anneke
    November 27, 2013 at 4:34 PM

    My book is here! Who cares about turkey when there is bread to be baked? You should be so pleased, Nicole, it looks beautiful! Congratulations to you, and thanks for all your hard work! Time to get baking!
    Love, Anneke

    • November 27, 2013 at 4:40 PM

      That’s fabulous, Anneke! I can’t wait to hear how you do, and I’m so happy you like the book. It was certainly a labor of love!
      xoxo Nicole

  • Karen
    November 27, 2013 at 3:50 PM

    The book was delivered today! I’m so excited! Thank you, Nicole, for your fabulous recipes. My husband is now inspired to make the kids breakfast every weekend after reading “Gluten Free on a Shoestring.” He’s an excellent baker, thanks to you! :)

    • November 27, 2013 at 4:39 PM

      Karen, that’s pretty much the best news for you ever, right? So glad he’s inspired and I hope that means that you get to put your feet up and relax. :)

    • Karen
      November 27, 2013 at 8:06 PM

      Mostly I sleep in! And if he makes cupcakes for their breakfast sometimes, I’m totally okay with that ;) He has mastered the lemon cupcakes and the boys LOVE THEM.

      We now have all three of your books and visit your website often. My husband especially likes your no-nonsense approach. There are certain gf sites he won’t even read because the authors “ramble incessantly”.

      And just an FYI, your white sandwich bread behaves very well in my bread machine (set on bake only 60 mins). I make at least one loaf a week and they are perfect every time. Way, way better than store-bought.

      Thanks again! You are awesome!

  • zenja hyde
    November 27, 2013 at 2:14 PM

    I just received your new book! Ahhh! i’m so excited. Thank you! Thank you!Thank you! It’s beautiful. i <3 it. Thank you so much for sharing all your knowledge. I'd be lost this first year without you. :)

    • November 27, 2013 at 3:20 PM

      I’m so glad you love it, zenja! Thank you so much for letting me know, and don’t worry. I’ll be here forever and ever. I’ve got nowhere else to go. ;)

  • Cyn71
    November 27, 2013 at 1:49 PM

    My book came !!!! My 7yr old was even more excited then me! He wanted to get it out of the mail and open it ! I didn’t see the book for a good 15 mins! He and I are the only GF in the house and he adores all your recipes! When I make something new he always asks if it’s one of yours! So excited to use it! Congratulations!

    • November 27, 2013 at 3:20 PM

      Thank you so much for letting me know, Cyn! The bit about your 7 year old little gluten free boy nearly did me in. LOVE IT!

  • Brad G
    November 27, 2013 at 1:14 PM

    Question: If I cut brussels sprouts today, do I need to keep them in acidulated water? Or can I cut them and then put in a plastic bag and leave in the refrig until tomorrow? Thanks!!!

    • November 27, 2013 at 3:18 PM

      Hi, Brad,
      Brussels sprouts don’t have a tendency to oxidize like, say, avocados, once cut, but they will begin to wilt. I would actually recommend preparing them completely today, letting them cool to room temp, then refrigerating them overnight. Just reheat them in a warm, not hot, oven before you are ready to eat tomorrow. Have a good one!

    • Brad G
      November 27, 2013 at 3:51 PM

      Ok, thanks so much – based on the recipe I’ll wait till tomorrow. PS Got an email from Amazon that Bakes Bread is on its way! Happy Thanksgiving!!

  • Kris
    November 27, 2013 at 1:12 PM

    I just got the book!! I’m so excited!!

    • November 27, 2013 at 3:19 PM

      That’s awesome, Kris! What do you think??

    • Kris
      November 27, 2013 at 3:26 PM

      I’m reading every word diligently in the opening chapters and making my amazon order as i go. :-) do you have a suggestion as to which recipe to try first? everything i’ve done of yours has worked out great, so i’m not worried at all!

    • November 27, 2013 at 3:39 PM

      Hi, Kris, I was hoping you would ask that question. I so wish I could just sit down with each and every reader and help them pick a first recipe. That would be so much fun! I would say, the closest to instant gratification you’ll get is the English Muffin Bread (but it doesn’t represent the “new” way of doing bread – it is by nature a very wet dough, gluten or gluten free) since it really only has 1 rise. But for a long slow refrigerator rise, I’d go for one of the sandwich breads. My favorite is the lean white sandwich bread, because before that I hadn’t had a lean white gluten free sandwich bread ever. They were always enriched to make them taste good. In that loaf, you really really taste the yeast development. Whatever you choose, I hope you love it! xo Nicole

    • Kris
      November 27, 2013 at 3:59 PM

      Thanks – it seems like the Expandex is really hard to find. any substitutes?

    • November 27, 2013 at 4:39 PM

      Hi, Kris, Please read this post for what you need to get ready to use the new book. The link to Navan Foods will allow you to preorder Expandex, as they are nearly back in stock. It is an essential ingredient.

  • Mare Masterson
    November 27, 2013 at 12:52 PM

    Amazon charged my account for the book…it is coming…yipee!!!!!

  • Mare Masterson
    November 27, 2013 at 10:22 AM

    My first ever gf apple pie. There is a second one and a chocolate pie too. Next is butterscotch. Thank you Nicole for your crust recipe!!!! Happy Thanksgiving!

    • November 27, 2013 at 3:18 PM

      Looks amazing, Mare!!

Back to Top