Thanksgiving is right around the corner. It is a holiday of gathering with family and friends and to celebrate what we are blessed with by eating together.
The following recipes can be made gluten-free or with wheat ingredients. They’re scrumptious and give people who are on a gluten-free diet options for Thanksgiving meals!
When thinking of a Thanksgiving dinner menu, my family traditionally has the following dishes on the table:
- Mashed Potatoes
- Broccoli Casserole
- (sometimes) another veggie, like corn
- Cranberry Salad
- Pumpkin Pie
- Pecan Pie
- (sometimes) Apple Pie
The first simple tip for making a g-free meal is to use cornstarch or mashed potato flakes as thickeners for gravy’s and sauces. This is an easy substitute that most people have on-hand and you may be able to request the host (if you’re not making dinner) use instead of wheat flour.
The next tip is that if you are not responsible for making the dinner, you might consider BYOB: Bring Your Own Bread. Or you may want to volunteer to bring the bread/rolls and either buy pre-made g-free or get a mix, such as from Pamela’s Products. Their bread mix has directions to make regular bread, sweet bread, and rolls on the package.
I came across this warning as I was preparing this article: For those that can not tolerate gluten be careful when you buy a turkey. Most frozen turkeys have gluten in them. (I think it is in the preservative or the basting they add.) Here is a great article listing brands of g-free turkey. Also make sure you do not put any bread stuffing in your turkey as the gluten from the bread will get into the turkey!!…
As for stuffing, there are lots of options to make g-free stuffing. Gluten-free bread can be cubed and used, or grains such as rice, quinoa, or millet can be used. I also came across a great recipe that uses rice & g-free corn flakes:
Gluten Free Rice Stuffing
Ready in: Under 30 minutes
Serves/Makes: 8 cups
Obviously, the veggies are naturally g-free, as long as they are not prepared in a casserole with bread crumbs, onion rings, or crackers. One dish that my sister and I absolutely love and wouldn’t want to be without at Thanksgiving dinner is broccoli casserole. I’ll share my family recipe here:
2 pkgs. Chopped broccoli
1 small Velveeta cheese
1 tube Ritz crackers (but now to be g-free, I will use Glutino crackers)
1 stick of butter
Cook & drain broccoli & put in casserole dish (we use a glass 9×13 baking dish). Melt cheese with ½ butter & add to broccoli. Crush crackers & spread over top. Melt other ½ of butter and drizzle over the crackers. Bake at 350 degrees F for 20 min.
My family usually has cranberry salad, which is delish and naturally g-free. Here’s the recipe:
Cranberry Fluff Salad
1 1/4 c. sugar
1 1/2 c. drained crushed pineapple
1 lb. miniature marshmallows
1 pt. heavy cream (whipped) or carton Cool Whip
1/2 c. chopped walnuts or pecans
Combine chopped cranberries, sugar, and pineapple and let stand 1/2 hour. Add remaining ingredients and mix well.
Refrigerate and allow to stand overnight for flavors to develop.
Makes about 10-12 servings.
That brings me to the pies for dessert.
If you want to make a regular pie crust, you can do it from scratch (see my apple pie recipe above), or buy a g-free pie crust mix. Pamela’s Products bread mix has instructions on using the mix as pie crust as well. That would make it much easier!
Other crust options:
1 1/2 cups g-free graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
1 cup of crushed g-free animal cookies or shortbread cookies
3 Tbsp. butter, melted
1 3/4 cups g-free gingersnap cookie crumbs
2 1/2 Tbsp. butter, melted
2 Tbsp. sugar
With all of these crusts, you mix the ingredients together, press into the bottom/sides of pan and bake by itself at 350 degrees F for about 6-8 minutes. Cool and then fill and bake the pie as usual.
Finally, I came across this easy, healthier version of pecan pie a couple years ago. The only substitution you would need to make would be using all-purpose gluten-free flour instead of wheat flour.
Have a very blessed Thanksgiving, friends
© 2012 – 2019, Kristen Hamilton. All rights reserved. Love it? Please share, pin, tweet or email but do not use my work without permission.