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Gluten Free Thanksgiving Side Dishes

Gluten Free Thanksgiving Side Dishes

It’s early! I know. Thanksgiving isn’t due for weeks and weeks. But it’s the Food Olympics. And when you’re competing in the Olympics, you don’t just show up for the opening ceremonies and hope to compete, do you? Stop looking at me like that. You know I’m right. Anyway, this is a call to arms. That’s right. I need YOU. Believe it or not, the blog is a little light on the gluten free Thanksgiving dish recipes. So please have a look at the recipe collage below, poke around and see what’s there. Then, a favor:

Tell me what other Thanksgiving side dish recipes you’d like me to post on the blog. 

We’re not talking pies (yet). This is just for side dishes. Okay, and appetizers. First, please do look around so you know what’s here already. Then, tell me what other Thanksgiving side dish recipes you’d like me to post on the blog. I’ll go first: I’m gonna post a recipe for Sweet Potato Soufflé. And Puffed Pastry Cheese Straws. Oh oh and Biscuits and Gravy! And some more crackers (here are a few already: “wheat” thins, Parmesan cornmeal crackers, Ritz-style crackers).

[If you’ve been reading this blog for a while, you know the drill with the clickable collage, but just in case—hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe]Gluten Free Thanksgiving Side Dish Recipes[pinit]

Here’s a 10¢ tour of these 6 classic Thanksgiving gluten free side dish recipes, and a few words to say what I love about each of them (remember—all the links are above):

Thanksgiving Turkey Cookies: This is admittedly a kind of silly one, and it’s not technically a side dish. But these turkey cookies are so cute. And if you make them, they demand to be a display item on your holiday table long before dessert is served. And they’re made with the best gluten free soft frosted sugar cookies ever.

Popovers, from my First Cookbook: These are mandatory. Make the batter ahead of time, and 30 minutes before you sit down to the Big Meal, pop them in the oven. Piping hot, puffy and golden, these popovers are the best you’ve had—gluten free or not. They’re pudding-like on the bottom, airy toward the top. Like me.

Gluten Free Brown Butter Butternut Squash Stuffing: Or do you call it dressing? Either way, with fresh roasted butternut squash and brown butter, this is my current favorite stuffing (until another favorite comes along, ‘course). And since Bakes Bread should ship riiiiight before Thanksgiving, gluten free bread should not be a problem.

Classic Gluten Free Thanksgiving Stuffing: This is your basic stuffing recipe, and it does not disappoint. Start letting that gluten free bread go stale! Okay, fine, not yet. But you know what I mean.

Gluten Free Sour Cream Scallion Biscuits: Follow the roll and fold method and your super flaky gluten free biscuits will be the talk of the meal. The best part? Make them ahead of time, shape them, and then freeze them raw in a single layer on a baking sheet. Then pile the unbaked biscuits into a freezer bag, and you can bake them right from frozen right before the meal is served.

Gluten Free Cauliflower Cheese Mini Hand Pies: These are not quick & easy, but they are so. worth. the. bother. The gluten free pie crust has Parmigiano-Reggiano added right in, and the roasted cauliflower with cheese sauce is just not to be missed. True dat.



P.S. If you haven’t yet, join the gluten free bread revolution by pre-ordering your copy of Gluten-Free on a Shoestring Bakes Bread! There are tons of reasons to pre-order, so don’t delay! Tell Amazon to stock up, so they don’t run out of copies!

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Comments are closed.

  • Chris
    October 5, 2013 at 12:13 PM

    I found a dandy sub for cream soups in my More with Less cookbook…3 T. fat, 3 T. flour, 1 cup “milk”…just a really thick white sauce. (I’ve used straight rice flour and it works just fine. I plan to try it with a tiny amount of potato flour but mostly potato starch next…) I’ve used soy and almond milk but you could probably use whatever you want for the liquid. Chicken or veggie broth? Just saute up your mushrooms (or whatever flavors you want) and use that as part of the fat base? Or just add it in and keep the extra fat! I’ve used this in place of cream of chicken soup for a “white” baked chicken enchilada recipe so I know it works. Maybe someone else has the answer to the crunchy onions!!! I’d like to have it, too!

  • twilightrose
    October 5, 2013 at 12:05 PM

    I made the cauliflower hand pies last night, and they are soooo delicious! I only made about six of them to go with dinner, and will make the rest today and freeze them for later. Such a great crust recipe too, very crisp and flaky, I’m aleady dreaming what I will use that crust recipe for next. I think it would work with both sweet and savory pies. I used a p.Chef mini pie cutter and crimper I picked up at the goodwill and it made the perfect pies! Once again, Big Thanks Nicole!

  • Pearl
    October 4, 2013 at 5:32 PM

    As a Canadian, you are right on time for thinking about Thanksgiving; it’s next weekend! Hurray for GF stuffing!

  • Anneke
    October 4, 2013 at 4:59 PM

    I agree with the onions for the GBC, I don’t need it, but it was a favorite for my husband growing up. Creamed corn casserole, too, my family recipe involves creamed corn and bread, so I muddle through with substitutions. I am sure the rolls we need are in the new cookbook, right? :)

  • Lori
    October 4, 2013 at 3:36 PM

    Wow, I was just scouring the website last night looking for Thanksgiving sides! Today, you have granted my wish! and you said you are adding some other faves, such as sweet potato soufle and cheese straws! yay! how about a GF version of sausage balls? the ones typically made with Bisquick.

  • Jennifer Sasse
    October 4, 2013 at 2:03 PM

    Someone already said it but I second the need for a GBC (Green bean casserole). My issue is the crunchy onion topping – how to replicate that?
    I’m just going to make a list now so it’s easier:
    1. GBC with crunchy onion topping
    2. Sweet potato soufflé (not the kind with the marshmallows on top)
    3. Citrusy cranberry relish
    4. Light and fluffy rolls (like those super cheap gluten ones you can get around this time that are par baked)
    5. Creamy corn or baked corn soufflé
    6. fancy jell-o salads
    7. Wild rice stuffing or side dish
    8. Gravy (sounds simple but it’s a staple people need to know how to make without using wondra)
    That’s about all I can think of. This should be interesting!!! :)

    • Jennifer Sasse
      October 4, 2013 at 2:03 PM

      Oh and thanks for asking!! :)

    • Donia Robinson
      October 4, 2013 at 2:55 PM

      #6 and #7 are definitely Minnesota staples. ;) I don’t know if we can get Nicole on board with “salads” that contain Jello and marshmallows.

    • Jennifer Sasse
      October 5, 2013 at 10:25 AM

      Jello I’m ok with – but we can leave the marshmallows out! :) Maybe a cranberry jello concoction or some sort?

    • Jennifer Sasse
      October 5, 2013 at 10:25 AM

      Oh but then she does make those super fluffy homemade marshmallows so maybe we should leave ’em in.

    • Donia Robinson
      October 4, 2013 at 6:55 PM

      #6 and #7 are definitely Minnesota staples. ;) I don’t know if we can get Nicole on board with “salads” that contain Jello and marshmallows.

    • Melanie Reardon
      October 4, 2013 at 6:21 PM

      I was also going to request a gravy recipe. That’s one thing I haven’t tried yet. My daughter LOVES gravy with her turkey & this will be her first GF Thanksgiving. I’ve promised her gravy & now I need a recipe! Thanks!

  • Robyn
    October 4, 2013 at 5:18 PM

    Not your typical thanksgiving dish, but I am very keen on making a gluten free self-saucing baked pudding this year! Just got back from New Zealand and they are everywhere. We’re hosting thanksgiving at our place (first one as a married couple!) so I’m keen on several GF dessert options :)

    • Donia Robinson
      October 4, 2013 at 6:56 PM

      Oh my, I LOVE those things!

  • Robyn
    October 4, 2013 at 1:18 PM

    Not your typical thanksgiving dish, but I am very keen on making a gluten free self-saucing baked pudding this year! Just got back from New Zealand and they are everywhere. We’re hosting thanksgiving at our place (first one as a married couple!) so I’m keen on several GF dessert options :)

    • Donia Robinson
      October 4, 2013 at 2:56 PM

      Oh my, I LOVE those things!

  • Sam
    October 4, 2013 at 4:51 PM

    Chicken and Dumplings always show up on my grandmother’s Thanksgiving table. I would love a GF version.

  • Monica
    October 4, 2013 at 12:25 PM

    Southern style cornbread dressing!

    • Veda
      October 8, 2013 at 10:57 AM

      Last year I hosted Thanksgiving for the first time, and I made my family’s traditional half cornbread/half “crouton” bread stuffing, but I made it all gluten-free. I baked Bob’s Red Mill cornbread the night before, then cubed it and toasted it. I cubed and toasted Udi’s “wheat” sandwich bread. Sautéed onions and celery with all the traditional thanksgiving spices, then made my stock by cooking down the neck and “inside stuff” from the turkey with a bunch of vegetables. Mixed the breads, veggies, and broth and stuffed it in the bird, and made a non-stuffed/baked version as well. I never told them that it was gluten-free, although they had to know because they know I’m GF. But they all said it was great, just like Mom’s. I was very pleased with the result, as the stuffing/dressing is my absolute favorite part of Thanksgiving dinner.

  • Donia Robinson
    October 4, 2013 at 11:41 AM

    Only since you asked… I would love to see more dairy-free versions of what you’ve already made. For instance, the sour cream scallion biscuits sound amazing. I actually find it harder to be dairy-free than gluten-free. And maybe some other interesting recipes for corn, since corn (maize) just screams America and Thanksgiving, you know?

  • twilightrose
    October 4, 2013 at 11:32 AM

    I always miss green bean casserole, between thre cream of mushroom soup, and those fried onions it’s a never at the Thanksgiving table. I found a really nice gf cream of mushroom soup recipe so I might be able to make it, but how to do the onion topping? Those cauliflower pies up above ^^ sound amazing!!

    • Martha Barr Horne
      October 4, 2013 at 12:42 PM

      You can make your green bean casserole with Progresso G.F. Cream of Mushroom Soup. It is available everywhere (all groceries, Walmart, etc.), has a wonderful creamy texture and nice big mushroom slices. The only other additional step is breading and frying your own onion rings. That takes a little time, but it’s so worth it!

    • twilightrose
      October 5, 2013 at 12:22 PM

      It’s the onion rings I think I would have the hardest time with, how not to have them too greasy? Bread them and then Bake them?

  • Priscilla Lane
    October 4, 2013 at 11:26 AM

    Thank you for this, Nicole: “We should care for ourselves as ferociously as we care for our children. Not because we need to be there for them, but because we need to be there for ourselves.” It’s beautiful and we all need to remember it!

    Those cauliflower and cheese hand pies look delicious and I think I am going to make them this weekend!

    • MamaBon
      October 4, 2013 at 2:10 PM

      Gluten-Free Stuffing. Help! :)

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