20 Delicious Gluten Free Thanksgiving Recipes Perfect for Everyone

Thanksgiving is all about gathering around the table with loved ones—but if you’re navigating gluten-free needs, the feast can feel tricky. Don’t worry! We’ve rounded up 20 delicious gluten-free Thanksgiving recipes that’ll wow everyone, from crispy-skinned turkey to decadent pies. Whether you’re hosting or bringing a dish, these crowd-pleasers prove gluten-free doesn’t mean flavor-free. Let’s dig in!

Gluten Free Herb Roasted Turkey

This juicy, golden turkey gets its irresistible flavor from a simple herb rub—no gluten, no fuss, just pure comfort.

Ingredients:

• 1 (12–14 lb) whole turkey, thawed
• 1/4 cup olive oil
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 1 tbsp minced garlic
• 2 tsp salt
• 1 tsp black pepper
• 1 lemon, halved
• 1 small onion, quartered

Instructions:

1. Preheat oven to 325°F. Pat the turkey dry inside and out with paper towels.
2. In a bowl, mix 1/4 cup olive oil, 2 tbsp rosemary, 2 tbsp thyme, 1 tbsp garlic, 2 tsp salt, and 1 tsp black pepper. Rub the mixture evenly over the turkey, including under the skin.
3. Stuff the cavity with the halved lemon and quartered onion. Tie the legs together with kitchen twine.
4. Place the turkey breast-side up on a rack in a roasting pan. Roast for 3–3.5 hours, basting every 45 minutes, until a thermometer inserted into the thigh reads 165°F.
5. Let rest for 30 minutes before carving.

The fresh herbs and lemon infuse the turkey with bright, aromatic flavor while keeping the skin crisp and golden. Perfect for holidays or Sunday dinner!

Tip: For extra-crispy skin, increase the oven to 425°F for the last 15 minutes of roasting.

Classic Gluten Free Stuffing

This cozy, herb-packed stuffing is a gluten-free twist on the classic—without skimping on that crave-worthy crispy top and tender center.

Ingredients:

• 8 cups gluten-free bread cubes (about 1 loaf, dried overnight)
• 1/2 cup unsalted butter
• 1 large yellow onion, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 2 tsp dried sage
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 1/2 cups low-sodium chicken broth
• 2 large eggs, beaten

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Melt 1/2 cup unsalted butter in a skillet over medium heat. Add onion and celery; cook 8 minutes until soft. Stir in garlic, 2 tsp sage, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper; cook 1 minute.
3. In a large bowl, combine gluten-free bread cubes with the veggie mixture. Gradually pour in 2 1/2 cups broth and beaten eggs, tossing gently until evenly moistened (bread should soften but not mush).
4. Transfer to the baking dish, cover with foil, and bake 30 minutes. Uncover and bake 20 more minutes until golden and crisp on top.

The secret? Letting the bread dry overnight gives it the perfect texture—soaking up broth without turning gummy.

Tip: For extra richness, swap 1/2 cup broth for turkey drippings or melted browned butter.

Creamy Gluten Free Mashed Potatoes

These mashed potatoes are so rich and velvety, no one will guess they’re gluten-free—perfect for holiday dinners or cozy weeknights.

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter, cubed
• 1/2 cup whole milk (or unsweetened almond milk for dairy-free)
• 1/4 cup sour cream (or dairy-free alternative)
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes until fork-tender.
2. Drain the potatoes and return them to the pot. Add the butter, milk, sour cream, garlic powder, salt, and black pepper.
3. Mash with a potato masher or hand mixer until smooth and creamy. For extra fluffiness, whip for an additional 30 seconds.

The secret? Yukon Golds naturally mimic the richness of dairy, while sour cream adds a subtle tang—no flour or thickeners needed!

Tip: For a lighter texture, warm the milk and butter before mixing to prevent the potatoes from cooling too quickly.

Gluten Free Green Bean Casserole

This creamy, crunchy twist on the classic swaps out flour for a nutty almond topping—no one will guess it’s gluten-free!

Ingredients

• 1 ½ lbs fresh green beans, trimmed and halved
• 2 tbsp olive oil
• 8 oz sliced cremini mushrooms
• 3 cloves garlic, minced
• 1 ½ cups gluten-free chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp gluten-free tamari (or coconut aminos)
• 1 tsp sea salt
• ½ tsp black pepper
• 1 ½ cups crispy fried onions (certified gluten-free)
• ½ cup almond flour

Instructions

1. Prep: Preheat oven to 375°F. Blanch green beans in boiling water for 3 minutes, then plunge into ice water. Drain and pat dry.
2. Sauté: Heat olive oil in a skillet over medium. Add mushrooms and cook 5 minutes until softened. Stir in garlic and cook 1 minute until fragrant.
3. Sauce: Pour in broth, cream, tamari, sea salt, and black pepper. Simmer 5 minutes until slightly thickened.
4. Assemble: Toss green beans with the sauce, then transfer to a 9×13-inch baking dish. Mix almond flour with fried onions and sprinkle evenly on top.
5. Bake: Bake 20 minutes at 375°F until bubbly and topping is golden. Let rest 5 minutes before serving.

The almond flour adds a toasty depth to the crispy onions, while the tamari gives the sauce a rich umami kick—no canned soup required!

Tip: For extra crunch, broil the casserole for 1–2 minutes at the end (watch closely!).

Roasted Garlic Gluten Free Gravy

This rich, velvety gravy gets its deep flavor from caramelized roasted garlic—perfect for drizzling over mashed potatoes or turkey without the gluten.

Ingredients:

• 1 whole garlic head
• 2 tbsp olive oil, divided
• 3 tbsp gluten-free all-purpose flour (like Bob’s Red Mill 1:1)
• 2 cups chicken or vegetable broth
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until golden and soft. Cool slightly, then squeeze cloves into a bowl.
2. Make the roux: In a saucepan over medium heat, melt butter with remaining 1 tbsp olive oil. Whisk in gluten-free flour and cook for 1 minute until bubbly.
3. Simmer: Gradually pour in broth, whisking constantly. Add roasted garlic, salt, pepper, and thyme. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes, stirring often, until thickened to coat the back of a spoon.

The roasted garlic adds a subtle sweetness that balances the savory broth—no one will guess it’s gluten-free!

Tip: For extra silkiness, blend the gravy with an immersion blender before serving.

Gluten Free Sweet Potato Casserole

This cozy, crowd-pleasing casserole swaps out the flour without sacrificing that crave-worthy caramelized topping.

Ingredients:

• 3 lbs sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, melted
• 1/3 cup coconut sugar
• 1/2 cup canned coconut milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup gluten-free rolled oats
• 1/4 cup pure maple syrup
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in salted water for 15 minutes until fork-tender. Drain.
2. Mash potatoes with melted butter, coconut sugar, coconut milk, vanilla extract, cinnamon, and salt until smooth. Spread into a greased 9×13″ baking dish.
3. In a bowl, mix oats, maple syrup, and pecans. Sprinkle evenly over potatoes.
4. Bake for 25 minutes until the topping is crisp and bubbling at the edges.

The coconut milk adds a subtle richness that plays perfectly with the maple-pecan crunch—no one will guess it’s gluten-free!

Tip: For extra caramelization, broil the casserole for 1-2 minutes at the end (watch closely!).

Gluten Free Cranberry Sauce

This vibrant, tangy-sweet cranberry sauce is a must-have for holiday tables—naturally gluten-free and packed with cozy citrus warmth.

Ingredients:

• 12 oz fresh or frozen cranberries
• 1 cup granulated sugar
• 1 cup water
• 1 tsp orange zest
• 2 tbsp fresh orange juice
• 1 cinnamon stick
• Pinch of salt

Instructions:

1. In a medium saucepan, combine cranberries, 1 cup granulated sugar, and 1 cup water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low. Add 1 tsp orange zest, 2 tbsp orange juice, 1 cinnamon stick, and a pinch of salt. Simmer for 10–12 minutes, stirring often, until cranberries burst and sauce thickens slightly.
3. Remove from heat and discard the cinnamon stick. Let cool for 15 minutes—the sauce will continue to thicken as it rests.

The orange zest and cinnamon add a subtle warmth that balances the cranberries’ tartness, while the texture stays luxuriously chunky. Tip: For a smoother sauce, press it through a fine-mesh sieve after cooking.

Gluten Free Pumpkin Pie

This creamy, spiced pumpkin pie has a flaky gluten-free crust that’s so good, no one will guess it’s missing wheat!

Ingredients

• 1 ½ cups gluten-free all-purpose flour (like Bob’s Red Mill 1:1)
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• 3–4 tbsp ice water
• 1 (15 oz) can pumpkin puree
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 (12 oz) can evaporated milk

Instructions

1. Make the crust: In a food processor, pulse 1 ½ cups gluten-free flour and ½ tsp salt. Add ½ cup cold butter; pulse until crumbly. Drizzle in 3 tbsp ice water, pulsing until dough forms (add 1 more tbsp if needed). Press into a 9-inch pie dish and chill 30 minutes.
2. Prep filling: Whisk together pumpkin puree, ¾ cup brown sugar, eggs, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and ½ tsp salt. Gradually stir in evaporated milk until smooth.
3. Bake: Pour filling into chilled crust. Bake at 425°F for 15 minutes, then reduce heat to 350°F and bake 40–45 minutes until center jiggles slightly but edges are set. Cool completely before slicing.

The secret? A touch of extra salt in the filling balances the sweetness and makes the spices pop. Serve with whipped cream for the ultimate bite.

Tip: For a crack-free top, let the pie cool gradually in the oven with the door slightly ajar.

Gluten Free Cornbread

Gluten-Free Cornbread

This tender, slightly sweet cornbread is so good, no one will guess it’s gluten-free—just moist, golden, and perfect with a pat of butter.

Ingredients

• 1 cup gluten-free cornmeal
• 1 cup gluten-free all-purpose flour blend
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1 cup whole milk
• 1/3 cup melted unsalted butter
• 1 large egg

Instructions

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. In a large bowl, whisk together the gluten-free cornmeal, gluten-free flour blend, 1/4 cup sugar, 1 tbsp baking powder, and 1 tsp salt.
3. In another bowl, whisk together the milk, melted butter, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (do not overmix).
5. Spread the batter evenly into the prepared pan. Bake for 20–25 minutes, until golden and a toothpick inserted in the center comes out clean.

The secret? A blend of cornmeal and gluten-free flour keeps it light yet hearty, with just the right crumb.

Tip: For extra richness, swap the milk for buttermilk and add 1/2 cup shredded cheddar to the batter.

Gluten Free Pecan Pie

This rich, nutty pie has all the classic flavor you love—just without the gluten, thanks to a flaky almond flour crust.

Ingredients

• 1 1/2 cups almond flour
• 1/4 tsp salt
• 3 tbsp cold butter, cubed
• 1 egg, lightly beaten
• 3/4 cup light corn syrup
• 1/2 cup packed brown sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 2 cups pecan halves

Instructions

1. Make the crust: Pulse almond flour, 1/4 tsp salt, and cold butter in a food processor until crumbly. Add egg and pulse until dough forms. Press into a 9-inch pie dish and freeze for 15 minutes.
2. Preheat oven to 350°F. Blind-bake crust for 10 minutes (line with parchment and pie weights). Remove weights and bake 5 more minutes until lightly golden.
3. Make the filling: Whisk corn syrup, brown sugar, 2 tbsp melted butter, and vanilla until smooth. Stir in pecans, then pour into warm crust.
4. Bake 40–45 minutes until filling is set but slightly jiggly in the center. Cool completely before slicing.

The almond flour crust adds a subtly nutty depth that pairs perfectly with the gooey pecan filling—no one will guess it’s gluten-free!

Tip: For extra flavor, toast the pecans in a dry skillet for 3–4 minutes before adding them to the filling.

Garlic Herb Gluten Free Rolls

These Garlic Herb Gluten-Free Rolls are soft, fragrant, and perfect for soaking up soups or serving alongside a cozy weeknight dinner—no one will guess they’re gluten-free!

• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) instant yeast
• 1 tsp salt
• 3/4 cup warm milk (110°F)
• 1 large egg, room temperature
• 3 tbsp melted butter, divided
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp dried oregano

1. In a large bowl, whisk together the gluten-free flour blend, sugar, yeast, and salt.
2. Add the warm milk, egg, and 2 tbsp melted butter. Mix until a sticky dough forms (it will be softer than traditional dough).
3. Cover and let rise in a warm place for 45 minutes until slightly puffed.
4. Preheat oven to 375°F. Line a baking sheet with parchment paper.
5. With wet hands, divide the dough into 8 equal balls and place them 2 inches apart on the sheet. Let rest 10 minutes.
6. Bake for 18–20 minutes until golden and firm to the touch.
7. While warm, brush with remaining 1 tbsp melted butter mixed with minced garlic, parsley, and oregano.

The secret? A double hit of garlic—infused into the butter and brushed fresh on top—gives these rolls an irresistible aroma and flavor. They stay tender thanks to the milk and egg, making them a gluten-free win!

Tip: For extra fluffiness, let the shaped dough rise an extra 10 minutes before baking.

Gluten Free Butternut Squash Soup

This velvety butternut squash soup is pure comfort in a bowl—naturally sweet, subtly spiced, and perfect for chilly evenings.

Ingredients:

• 1 medium butternut squash (about 2 lbs), peeled and cubed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 3 cups gluten-free vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup full-fat coconut milk (plus extra for drizzling)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add cubed butternut squash, 3 cups vegetable broth, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until squash is fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1/2 cup coconut milk until creamy.
4. Ladle into bowls and drizzle with extra coconut milk. Serve warm.

The coconut milk adds a luxurious richness that balances the squash’s natural sweetness—no one will guess it’s dairy-free!

Tip: For extra depth, roast the squash cubes at 400°F for 25 minutes before simmering.

Gluten Free Brussels Sprouts with Bacon

These crispy Brussels sprouts get a smoky upgrade with crispy bacon—perfect for a fuss-free side that steals the show.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Toss Brussels sprouts with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread sprouts in a single layer on the baking sheet. Scatter 4 slices chopped bacon over the top.
4. Roast for 20 minutes, then drizzle with 1 tbsp maple syrup and toss. Return to oven for 5–7 more minutes until bacon is crisp and sprouts are caramelized at the edges.

The maple syrup glaze balances the smokiness of the bacon, while the high heat gives the sprouts irresistible crispy bits. Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely!

Gluten Free Apple Crisp

This cozy apple crisp is packed with warm cinnamon flavor and a buttery, crunchy oat topping—no gluten, no fuss, just pure comfort.

Ingredients

• 6 cups peeled and sliced apples (about 4 medium apples)
• 1 tbsp lemon juice
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup gluten-free old-fashioned oats
• 1/2 cup almond flour
• 1/4 cup packed brown sugar
• 1/4 tsp salt
• 1/3 cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 375°F. Toss apples with lemon juice, granulated sugar, cinnamon, and vanilla extract. Spread evenly in an 8×8-inch baking dish.
2. In a bowl, mix oats, almond flour, brown sugar, and salt. Cut in cold butter with a pastry cutter or fork until crumbly.
3. Sprinkle topping over apples. Bake for 30–35 minutes until bubbly and golden.

The almond flour adds a nutty richness to the crisp, while the oats stay perfectly crunchy—no one will guess it’s gluten-free!

Tip: For extra texture, swap half the oats with chopped pecans or walnuts.

Gluten Free Chocolate Tart

This rich, velvety chocolate tart is so decadent, no one will guess it’s gluten-free—perfect for impressing guests or treating yourself!

Ingredients

• 1 ½ cups almond flour
• ¼ cup unsweetened cocoa powder
• ¼ cup coconut sugar
• ¼ tsp salt
• 5 tbsp melted coconut oil
• 1 cup dairy-free dark chocolate chips
• ¾ cup full-fat coconut milk
• 1 tsp vanilla extract
• Flaky sea salt (for garnish)

Instructions

1. Prep the crust: In a bowl, mix 1 ½ cups almond flour, ¼ cup cocoa powder, ¼ cup coconut sugar, and ¼ tsp salt. Stir in 5 tbsp melted coconut oil until crumbly. Press evenly into a 9-inch tart pan. Freeze for 15 minutes.
2. Bake: Preheat oven to 350°F. Bake crust for 12 minutes, then cool completely.
3. Make the filling: Melt 1 cup chocolate chips with ¾ cup coconut milk in a saucepan over low heat, stirring until smooth. Remove from heat and stir in 1 tsp vanilla.
4. Assemble: Pour filling into the cooled crust. Chill for 2 hours until set. Sprinkle with flaky sea salt before serving.

The magic here? The almond flour crust stays crisp against the silky chocolate filling—no one misses the gluten!

Tip: For clean slices, dip your knife in hot water before cutting.

Gluten Free Wild Rice Pilaf

This hearty wild rice pilaf is nutty, aromatic, and packed with texture—perfect for a cozy weeknight side or holiday centerpiece.

Ingredients

• 1 cup wild rice blend (uncooked)
• 2 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup dried cranberries
• 1/4 cup chopped toasted pecans
• 2 tbsp fresh parsley, chopped

Instructions

1. Rinse wild rice blend under cold water. In a medium saucepan, combine rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until tender and liquid is absorbed.
2. Meanwhile, heat olive oil in a skillet over medium heat. Add diced onion and sauté for 4–5 minutes until translucent. Stir in minced garlic, dried thyme, salt, and black pepper; cook for 1 minute until fragrant.
3. Fluff cooked rice with a fork and transfer to a large bowl. Gently fold in the onion mixture, dried cranberries, toasted pecans, and fresh parsley.
4. Let sit for 5 minutes to allow flavors to meld before serving.

The chewy wild rice, sweet cranberries, and crunchy pecans create a festive balance of textures—no one will guess it’s gluten-free!

Tip: For extra richness, stir in a pat of butter or drizzle with maple syrup just before serving.

Gluten Free Caramelized Onion Dip

This rich and creamy Gluten Free Caramelized Onion Dip is a crowd-pleaser with its deep, savory sweetness—perfect for chips, crackers, or veggie platters.

• 2 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp sugar
• 1 cup sour cream
• 8 oz cream cheese, softened
• 1/2 tsp garlic powder
• 1 tbsp Worcestershire sauce (gluten-free)
• 1/4 cup chopped fresh chives

1. Heat olive oil in a large skillet over medium-low heat. Add onions, salt, pepper, and sugar. Cook, stirring occasionally, for 25–30 minutes until deeply golden and caramelized. Let cool slightly.
2. In a bowl, beat cream cheese until smooth. Fold in sour cream, garlic powder, Worcestershire sauce, and half the chives. Stir in caramelized onions until fully combined.
3. Transfer to a serving bowl, sprinkle with remaining chives, and chill for at least 1 hour before serving.

The slow-cooked onions add a jammy sweetness that balances the tangy cream base—no one will guess it’s gluten-free! Tip: For extra smokiness, add a pinch of smoked paprika with the garlic powder.

Gluten Free Pecan Crusted Salmon

This pecan-crusted salmon is a showstopper—crispy, nutty, and packed with flavor, yet so simple to whip up for a weeknight dinner.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup finely chopped pecans
• 1/4 cup gluten-free panko breadcrumbs
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix 1 cup chopped pecans, 1/4 cup gluten-free panko, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper.
3. In another bowl, whisk together 2 tbsp honey and 1 tbsp Dijon mustard. Brush this mixture evenly over the salmon fillets.
4. Press the pecan mixture onto the honey-mustard-coated side of each fillet, packing it gently to adhere.
5. Drizzle 1 tbsp olive oil over the crusted fillets, then bake for 12–15 minutes until the salmon flakes easily and the crust is golden.

The honey-mustard glaze caramelizes the pecans just enough for a sweet-savory crunch that pairs perfectly with the tender salmon.

Tip: For extra crispiness, broil the salmon for the last 1–2 minutes—just keep an eye on it to prevent burning!

Gluten Free Cauliflower Gratin

This creamy, cheesy cauliflower gratin is so indulgent, no one will guess it’s gluten-free—perfect for cozy dinners or holiday sides!

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp unsalted butter
• 2 tbsp gluten-free all-purpose flour
• 1 1/2 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup gluten-free breadcrumbs

Instructions:

1. Preheat oven to 375°F. Steam cauliflower florets for 5 minutes until just tender; drain and transfer to a greased baking dish.
2. In a saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer for 3–4 minutes until thickened.
3. Remove from heat; stir in cheddar, Parmesan, garlic powder, salt, and black pepper until melted. Pour sauce evenly over cauliflower.
4. Sprinkle gluten-free breadcrumbs on top. Bake for 20–25 minutes until bubbly and golden.

The secret? A double-cheese sauce with a nutty Parmesan kick that clings perfectly to every floret. No gluten, no compromise!

Tip: For extra crunch, toast the breadcrumbs in a dry skillet before sprinkling.

Gluten Free Spiced Pumpkin Bread

This moist, warmly spiced pumpkin bread is a gluten-free dream—packed with cozy flavors and a tender crumb that’ll make you forget it’s missing traditional flour.

Ingredients:

• 1 ¾ cups gluten-free 1:1 baking flour (like Bob’s Red Mill)
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 ½ cups canned pumpkin puree (not pie filling)
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs
• ½ cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the sides.
2. In a bowl, whisk together 1 ¾ cups gluten-free flour, 1 tsp baking soda, ½ tsp baking powder, ¾ tsp salt, 1 ½ tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ¼ tsp cloves.
3. In another bowl, mix pumpkin puree, ¾ cup granulated sugar, ½ cup brown sugar, eggs, ½ cup coconut oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then lift out using parchment.

The secret? A double hit of pumpkin and oil keeps this bread luxuriously moist—even without gluten. It’s sturdy enough to slice warm but even better the next day.

Tip: For extra texture, fold in ½ cup chopped walnuts or chocolate chips with the dry ingredients.

Conclusion

With these 20 delicious gluten-free Thanksgiving recipes, everyone at your table can enjoy a flavorful and inclusive feast! Whether you’re hosting or bringing a dish, these crowd-pleasers are sure to impress. Try them out, then let us know your favorites in the comments—and don’t forget to share this roundup on Pinterest for others to enjoy. Happy cooking and happy Thanksgiving!