Gluten Free Thanksgiving Recipes

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Gluten Free Thanksgiving Recipes


Happy Thanksgiving Friends! I am so Thankful for all of you, and I'm thankful that I can share some great Gluten Free recipes with all of you so hopefully everyone will be able to enjoy what's on their plate this year. All of these recipes taste "normal", actually better than normal. 😉 There's no reason you'll need to make 2 different meals to accommodate the gluten allergies in your family, no one will ever taste the difference and your gluten free friends and family will feel like it is such a treat to get to enjoy a full Thanksgiving spread with the whole family.

Gluten Free Tip:

When cooking or baking for your Gluten Free friends or family, use clean surfaces, appliances, and dishes. There is nothing like having the anxiety of cross contamination and fearing that the hardwork that the host put in to prepare an amazing meal for YOU could make you sick. It's simple to do this, just do all of your Gluten Free baking and cooking completely separate, or don't bring any Glutenous foods into the meal. Also pay very close attention to hidden gluten in the ingredients you're using.

Here are some of my favorite dishes for a Thanksgiving Feast:

Apple Pomegranate Salad

This seasonal Apple Pomegranate  Salad is perfect for the fall and winter season! It is so simple and highlights two seasonal favorites, Green Apples and Pomegranate Seeds . (I know I say this often, but really-- you just throw a few ingredients into a bowl!) Using some good green leafy greens gives you an excellent dose of rich nutrients, and the pomegranates give you a great punch of Antioxidants!

Try using my Simple Lemon Dressing for this salad!


-Dark Greens (Spinach, Kale, Arugula, or a good mixed greens pre-mix)


-Pomegranate Seeds

-Sliced Organic Green Apples

-Chopped Red Onion


-Goat Cheese *Optional

-Add any other toppings you usually enjoy (cucumbers, tomatoes, carrots, etc. The options are endless!)

-For dressings a Balsamic Vinaigrette is an excellent choice, but I also love my Simple Lemon dressing (below).


Throw all of your ingredients to a salad bowl and mix it all up!! (You’ll need time to chop if necessary)

Don’t you just love salads?! So easy!

****I always keep dressing separate when preparing salad, especially when hosting others to be sensitive to others likes and especially for varying allergies and sensitivities. Many people don’t realize that many dressings contain gluten. I always keep my own special dressing handy and out for all to use! It’s a healthy, simple, and zesty option! Search for my Simple Lemon Dressing!

Thanksgiving Stuffing

Confession: For many years I didn't like Thanksgiving food, I didn't even like stuffing! But as I've grown older I realized what I was missing out on... but then I became gluten free, so I had to miss out for the last couple of years. Last year, my boyfriend, Kiptyn and I decided to host a Thanksgiving dinner together, this put the meal planning in our hands. We made an incredible Gluten Free feast, and even created some vegan dishes to cater to some of the other dietary needs around the table. It was a lot of hard work, but so worth every bite and the time that we had with our families. It made me very Thankful for all the years of my mom and others taking on the task of hosting this special day.

Of course I found the easiest way to create a good stuffing, we were juggling a whole meal! 😉 I found a gluten free stuffing (packaged toasted and cubed g-free bread). You can find several options at your local health food store like whole foods.

*This recipe was simple and delicious and it even freezes well. I had leftovers from Thanksgiving and put them in the freezer and pulled them out for our Christmas dinner. It was perfect! So you can always double the batch to make sure you have some to serve for Thanksgiving and more for another holiday dinner down the road.


-3-4 Stalks of Celery, diced

-1 Onion, diced

-1 clove garlic, mixed

-1 tsp of dry rubbed sage

-1 tbsp fresh thyme chopped, or dried thyme

-1 tbsp rosemary

-1/4 cup fresh parsley

-1/2 tsp of sea salt

-1/2 tsp of ground black pepper

-1 tbsp of Grapeseed Oil (I use this instead of Olive Oil when heating my food)

-2 cups of Chicken or Vegetable broth (I used veg. broth to make it vegan, and ALWAYS check to make sure broth is Gluten Free)

-8 cups of your G-Free stuffing mix (or make your own cubed, toasted, gluten free bread)


-Preheat oven to 350

-Add Grapeseed oil to the saute pan over medium heat

– Add the onions and celery and aute for about 5 minutes or until the onions soften

-Add the garlic and cook for one minute more.

-Add the sage, salt, pepper and stock and bring to a simmer.

-Add bread cubes/stuffing mix to a large mixing bowl and pour the hot broth mixture over it.

-Add the fresh herbs and mix well.

-If the bread seems too dry more stock can be added.

-Taste for salt, and adjust to your liking.

-Transfer to a oiled (I use grapeseed oil spray) baking dish.

-Bake for 40 minutes, or until top is golden-brown.

Brussel Sprouts with Pecans

A delicious and nutritious fall and winter side. A great dish for your holiday tables, I'm taking this to our Thanksgiving gathering!

Brussel Sprouts are in the cruciferous vegetable family and provide several health benefits through their unique composition of antioxidants. Brussels sprouts are low in calories, while offering protein, vitamins and minerals to support a healthy body. These fibrous veggies also have a reputation for helping to lower cholesterol and cancer prevention. Definitely add these greens to your weekly menu.

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-2 cups Brussels Sprouts, ends cut off

-1/2 tsp. sea salt

-1 cup Pecans (or amount to your liking)

-1 cup chicken or vegetable stock

-2 slices of Bacon, diced (I used Turkey Bacon. Omit Bacon for Vegetarians)

-1 tbsp. grapeseed oil


-Preheat oven to 350 degrees.

-In a medium-sized saucepan, boil 2 inches of water

-Add brussel sprouts to boiling water along with a pinch of sea salt.

-Boil for 5 minutes; drain.

-Place brussel sprouts in a baking dish with pecans, bacon, and stock.

-Sprinkle oil and salt on top.

-Bake uncovered for 20 minutes.

-Serve and enjoy!!

Sweet Potato Biscuits

{Original Recipe from}

These Sweet Potato biscuits are insanely good. Is the picture making your mouth water? Seriously, they are amazeballs! A perfect side dish to your Thanksgiving feast!

This is a simple recipe that doesn't take long to throw together, but even better, these are fine to put in the freezer or fridge if you want to make ahead of time to make your Thanksgiving prep a bit easier. Just put them in the oven on low heat for a few minutes before you serve them.

I'm pretty sure I will make these throughout the rest of fall and winter months for a great side. They are delicious and are nutritious.  Grain Free & Gluten Free!



1 large sweet potato or yam (equivalent to 2 cups mashed)
3 tablespoons Coconut Flour
3 eggs, whisked
6-8 strips of bacon, diced (I used turkey bacon)
1/4 cup coconut oil, melted
3-4 tablespoons chives, thinly diced
1 teaspoon baking powder
½ teaspoon garlic powder
salt and pepper, to taste


Preheat oven to 415 degrees.
Pork holes in your sweet potato with a fork.
Place in oven and bake for 30-40 or until soft.
Once the sweet potato is done baking, turn oven down to 375 degrees.
Cook your bacon and then dice. (You can do this while your sweet potato is baking)
When the sweet potato is done, peel and place in a bowl and mash with a fork or a masher.
Add in eggs and mix well with your sweet potato. Then add your in your melted coconut oil.
Add dry ingredients: coconut flour, baking powder, garlic powder, and salt and pepper.
Add your diced cooked bacon and chives. Mix thoroughly.
Line a baking sheet with parchment paper and use a large spoon (I used my cookie scoop) to drop your biscuits on the sheet, shaping them as needed.
Place in oven and bake for 22-27 minutes.
Let cool, and then serve or freeze/refrigerate until your Thanksgiving feast.

Paleo "Cornbread"

I have recently been eating more "Grain Free" (paleo)  and wanted to find a way to make Cornbread by avoiding corn. You may be scratching your head, but think about it...Almond meal flour mixed with some honey could be the perfect fit in finding our way around using corn based ingredients. What do you know, I found this perfect recipe on Hip2Save, the bread was quick and easy to make and was the exact "cornbread" taste I was looking for... actually, I think it was even a bit better than traditional cornbread.

You're going to love this!


As the cooler weather takes over it's only natural to want to load up on your favorite comfort foods, but learn to do it the right way and head into these fall and winter months feeling confident and healthy!



-1/4 cup almond butter
-2 tablespoons Coconut oil
-3 organic eggs, beaten
-1/2 teaspoon pure vanilla extract (gluten free)
-2 tablespoons organic honey
-packet of Stevia or 1/4 tsp. liquid stevia OR use a little extra honey if you don’t have either of these on hand
-1 cup almond flour
-1 teaspoon baking powder
-1/4 teaspoon sea salt


-Preheat at 325 degrees

-Melt almond butter with coconut oil in the microwave or over the stove on low heat

-stir in vanilla extract, eggs, honey and Stevia with melted almond butter and coconut oil mixture in a small bowl.

-Mix dry ingredients (almond flour, baking powder, and salt) in a medium size bowl.

-Combine wet ingredients with dry ingredients. Stir well.

-Pour into an 8×8 baking dish/pan greased with coconut oil (or lined with parchment paper)

-Bake for 15-20 minutes or until done- I used the fork in the middle test to make sure it was baked all the way through

Pumpkin Chocolate Chip Cookies

It's a pumpkin craze in my kitchen lately. I can't get enough, and I know I'm not the only one. So I've taken it upon myself as a duty to the paleo and gluten free communites to try to find as many delicious pumpkin recipes to sample for you and share. 😉 It's a tough job my friends. heehee. (Testing these cookies for you right now.)

This recipe comes from Picket Fence Paleo Blog


1/2 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg- I recommend using just a little less than this!
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup organic Honey
1/2 cup canned organic pumpkin puree
1/2 cup melted coconut oil
1 Tbsp gluten free vanilla
1/2- 3/4 cup mini-chocolate chips- Use dark chocolate or a non-dairy gluten-free version


-Preheat the oven to 350

-In a large bowl, mix melted coconut oil, pumpkin, honey and vanilla until well combined together

-In a small bowl, mix the coconut flour, baking soda, salt and spices

-Gradually add the dry ingredients to the wet, making sure to mix with a hand mixer or vigorously with a spoon to avoid clumps (I used my kitchen-aid for more power)

-Add your dark chocolate chunks or chocolate chips

-Scoop on a parchment lined baking sheet (I used my cookie scoop for the perfect round cookie balls)

-Bake for 13-15 minutes (I like to pull them out on the earlier end so they can continue to bake on the cookie sheet, but without too much heat and then they’re extra soft)

-Cool and then Enjoy!

-I chilled mine in the fridge and they were AMAZING!!

Paleo Pumpkin Pie

Everybody loves pumpkin pie! This is a simple recipe for the fall season or to take to your Thanksgiving gathering. Your gluten free and Paleo friends will be thrilled to get to partake and enjoy this traditional treat! GLUTEN FREE TIP: When cooking for your gluten free friends or for your g-free self, remember to use extra clean dishes and be extremely cautious of cross contamination   .Paleo Pumpkin pie slice


Crust Ingredients:

-2/3 cup coconut flour
-1/2 cup almond meal
-2 pinches of sea salt
-Packet of stevia or 1-2 drops liquid stevia
-2 tbsp coconut oil
-2 eggs
-3 tbsp water

Filling Ingredients:

– 1 can pumpkin puree
-1 large egg
-1/4 cup coconut milk
~1/4 cup honey or xylitol
-2 tsp cinnamon
-nutmeg, clove, cardamom to taste


-Preheat oven to 350° F

-To prepare the crust: evenly mix coconut and almond meal with sea salt & stevia.

-Fold in coconut oil and eggs. Add in water if you find the mix is too dry.

-Spray Coconut Oil (or spread coconut oil) on the bottom of a 9 1/2 in pan and mold crust on bottom and sides.

-Bake till crust is firm (Check around 8-10 minutes)

-To prepare the filling: Add eggs and coconut milk and blend on low or whisk well by hand. Add in spices and adjust to your preferred taste. I continued to taste test until I got the filling to taste just right to my liking. If you want your filling a little sweeter just add a little extra honey or xylitol.

-Pour fillings into crust and bake for 45-50 minutes or until firm and a knife comes out clean in the center.

Apple Cranberry Pie with Walnut Streusel Topping

This is a non-gluten free recipe I found somewhere on the internet a few years ago, but have easily made some changes to make it gluten-free!

I cannot go without a good pie during the holiday season and end up making this recipe a few times between Thanksgiving and Christmas!

I've made this recipe as easy as possible. I guess I kind of cheat (shhh- no one needs to know). I use a g-free pie crust from an allergy friendly store like Whole Foods. Sometimes the crusts that are available are smaller ones so use as many as you need to use all of the filling, you may just have to make a little extra topping. This truly depends on the size of your crusts and how many mouths you're looking to feed.

WARNING- This doesn't taste G-Free so you may want to make an extra to stash for yourself, because all your gluten eating family and friends may finish this pie of before you get a chance! 🙂



Gluten Free Crust

4 organic apples (I used 2 honey crisp and 2 gala)- Peeled, cut, & cored

1.5 cups organic cranberries

1/2 tsp lemon juice

1/2 cup Coconut Sugar

2 Tbsp Coconut Flour OR All Purpose GLUTEN FREE Flour

1 tbsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

A dash of cardamom (I use an Apple Spice mix instead because that’s what I have in my pantry)

splash orange juice (or the juice of an orange!)

1/4 cup Greek Yogurt

STREUSEL INGREDIENTS – when using 2 pie crusts I often double this or play around with what I need

-1 cup of walnuts

-1/2 cup of melted Ghee or melted Coconut Oil (or butter)

-4 Tbsp Coconut flour OR All Purpose GLUTEN FREE flour

-4-6 Tbsp of Coconut Sugar (find your sweet spot)


-Begin by placing Plain Pie Crust in oven for 5 minutes at 325°F- some crusts may have other suggestions for pre-baking, follow those instructions.

-Peel, Core, and Cut apples into wedges.

-Toss apples in a bowl and squeeze on lemon juice to prevent them from browning

-Combine all of the filling ingredients in the apple bowl and mix it moderately well. Let stand for about 10 minutes and everything will become juicier! After 10 minutes, toss it again to coat the apples and cranberries well.

-Transfer filling mix to your partially pre-baked crust

-Place pie in oven at 350°F and bake for 25 minutes

-While the pie with filling is baking, prepare the streusel topping.

-Smash up the walnuts (not so fine as to make a powder) and simply (vigorously) mix and squeeze all of the ingredients together until you get a crumbly texture. (I use my hands to squeeze together!)

– Set this aside in the fridge until time is up on the oven.

-As soon as time is up, take the pie out of the oven and spread the streusel topping on top

-Place pie with streusel added on top back in the oven for 30 minutes or until your pie is perfectly golden brown and looking done.

-Once pie is finished let it cool and then ENJOY!!!



I hope you all have a very Happy Thanksgiving full of family, friends, good food, and lots of wonderful memories!





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