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

Venturing into gluten-free cooking doesn’t mean sacrificing flavor or tradition, especially when it comes to a classic herb-roasted turkey. This recipe ensures a juicy, flavorful centerpiece for your meal, with a crispy, golden skin that’s entirely gluten-free.

Ingredients

• 1 whole turkey (12-14 lbs), thawed if frozen
• 1/2 cup rich extra virgin olive oil
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp finely chopped fresh thyme
• 1 tbsp finely chopped fresh sage
• 1 tbsp coarse sea salt
• 1 tsp finely ground black pepper
• 1 lemon, halved
• 1 head of garlic, halved horizontally

Instructions

1. Preheat your oven to 325°F (163°C) and position the rack to the lower third of the oven to ensure even cooking.
2. Pat the turkey dry with paper towels inside and out; this helps the skin crisp up beautifully.
3. In a small bowl, mix the olive oil, rosemary, thyme, sage, salt, and pepper to create a fragrant herb rub.
4. Gently loosen the skin over the turkey breast and thighs with your fingers, then rub half of the herb mixture underneath the skin for maximum flavor.
5. Rub the remaining herb mixture all over the outside of the turkey, covering every nook and cranny.
6. Place the lemon halves and garlic head inside the turkey cavity to infuse it with subtle citrus and garlic notes as it roasts.
7. Place the turkey on a rack in a roasting pan, breast side up, and roast for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
8. Let the turkey rest for at least 20 minutes before carving to allow the juices to redistribute, ensuring every slice is moist and tender.

Herb-roasted to perfection, this turkey boasts a crispy skin with a moist, flavorful interior, thanks to the aromatic herb rub. Serve it with a side of roasted vegetables or a fresh salad for a complete, gluten-free feast that everyone can enjoy.

Classic Gluten Free Stuffing

This gluten-free stuffing is a must-try for anyone looking to enjoy a classic dish without the gluten. The combination of savory herbs and soft, fluffy bread creates a comforting side that’s perfect for any gathering.

Ingredients

• 4 cups gluten-free bread cubes, slightly stale
• 1/2 cup rich unsalted butter
• 1 large yellow onion, finely diced
• 2 celery stalks, finely chopped
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 2 cups warm chicken broth, gluten-free
• 2 farm-fresh eggs, lightly beaten

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with butter.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy.
3. Add the finely diced yellow onion and chopped celery to the skillet, sautéing until they’re soft and translucent, about 5 minutes.
4. Stir in the minced garlic, fresh thyme leaves, and finely chopped rosemary, cooking for an additional minute until fragrant.
5. Remove the skillet from heat and gently fold in the gluten-free bread cubes until they’re evenly coated with the butter and herb mixture.
6. In a separate bowl, whisk together the warm chicken broth and lightly beaten farm-fresh eggs until well combined.
7. Pour the broth and egg mixture over the bread cubes, stirring gently to ensure all the bread is moistened.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly.
9. Bake in the preheated oven for 45 minutes, or until the top is golden brown and crispy.
10. Let the stuffing rest for 10 minutes before serving to allow it to set properly.

Rich in flavor and with a delightful contrast between the crispy top and soft interior, this gluten-free stuffing pairs wonderfully with roasted meats or can be enjoyed on its own as a hearty vegetarian option.

Creamy Gluten Free Mashed Potatoes

This creamy gluten-free mashed potatoes recipe is a must-try for anyone looking for a comforting side dish that’s both delicious and easy to make. Today, we’ll walk through each step to ensure your mashed potatoes turn out perfectly smooth and flavorful.

Ingredients

• 2 pounds of russet potatoes, peeled and quartered
• 1/2 cup of unsalted butter, softened
• 1/2 cup of heavy cream, warmed
• 1 teaspoon of sea salt, finely ground
• 1/2 teaspoon of freshly ground black pepper
• 1/4 cup of grated Parmesan cheese, for a nutty flavor

Instructions

1. Place the peeled and quartered russet potatoes in a large pot and cover with cold water by 1 inch. This ensures even cooking.
2. Bring the pot to a boil over high heat, then reduce to a simmer. Cook the potatoes for 15-20 minutes, or until they are fork-tender.
3. Drain the potatoes well in a colander, then return them to the pot. Tip: Letting them sit in the pot for a minute helps evaporate any excess water.
4. Add the softened butter to the potatoes and mash with a potato masher until the butter is fully incorporated.
5. Gradually add the warmed heavy cream, continuing to mash until the potatoes reach your desired consistency. Tip: Warming the cream prevents the potatoes from cooling down too quickly.
6. Stir in the sea salt, freshly ground black pepper, and grated Parmesan cheese until evenly distributed. Tip: Taste and adjust seasoning as needed, but remember the Parmesan adds saltiness.

Zesty and rich, these creamy gluten-free mashed potatoes boast a velvety texture that pairs wonderfully with roasted meats or can be topped with chives for a pop of color. For a twist, try folding in roasted garlic or crispy bacon bits before serving.

Gluten Free Green Bean Casserole

First, let’s dive into creating a comforting and gluten-free version of the classic green bean casserole that’s perfect for any gathering. This dish combines crisp-tender green beans with a creamy, flavorful sauce, topped with a crunchy, golden topping that’s sure to impress.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 cup gluten-free all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup crispy fried onions (gluten-free)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the green beans and blanch for 4 minutes, then drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.
3. In a large skillet over medium heat, melt the butter. Add the mushrooms and sauté until they release their moisture and become golden, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
4. Sprinkle the gluten-free flour over the mushrooms and stir to coat. Gradually whisk in the broth and heavy cream, ensuring no lumps remain. Bring to a simmer and cook until the sauce thickens, about 5 minutes. Season with salt and pepper.
5. Add the blanched green beans to the sauce, stirring to coat evenly. Transfer the mixture to the prepared baking dish.
6. Sprinkle the crispy fried onions evenly over the top. Bake in the preheated oven for 20 minutes, or until the topping is golden and the casserole is bubbly.
7. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Last, enjoy the contrast of textures in this dish—the creamy, tender green beans paired with the crispy, savory topping. For an extra touch, serve it alongside a roasted turkey or as a standout side at your next potluck.

Roasted Garlic Gluten Free Gravy

Zesty and full of flavor, this Roasted Garlic Gluten Free Gravy is a game-changer for your holiday table or weeknight dinners. Perfect for those avoiding gluten, it doesn’t skimp on richness or depth, thanks to the roasted garlic and a few other key ingredients.

Ingredients

• 1 head of garlic, roasted to a golden, caramelized perfection
• 2 tbsp rich, unsalted butter
• 2 tbsp finely ground gluten-free flour
• 2 cups homemade or low-sodium chicken stock, simmering hot
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 400°F. Cut the top off the head of garlic to expose the cloves, drizzle with a bit of olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Tip: Roasting garlic mellows its sharpness and brings out a sweet, nutty flavor.
2. In a medium saucepan over medium heat, melt the unsalted butter until it’s bubbling slightly. Tip: Watch the butter closely to prevent it from browning too much, which can alter the gravy’s flavor.
3. Whisk in the finely ground gluten-free flour, stirring constantly for about 2 minutes to cook out the raw flour taste. The mixture should form a smooth paste.
4. Gradually pour in the simmering hot chicken stock, whisking continuously to prevent lumps. Tip: Adding the stock slowly ensures a silky, lump-free gravy.
5. Squeeze the roasted garlic cloves into the gravy, add the freshly ground black pepper and sea salt, and simmer for 5 minutes, stirring occasionally, until the gravy thickens to your desired consistency.

Mouthwateringly rich with a velvety texture, this gravy boasts a deep, umami flavor from the roasted garlic. Serve it over mashed potatoes, roasted meats, or even gluten-free biscuits for a comforting meal that everyone can enjoy.

Gluten Free Pumpkin Pie

Whipping up a gluten-free pumpkin pie is simpler than you might think, and it’s a fantastic way to enjoy a classic dessert without the gluten. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 1/2 cups finely ground almond flour
• 1/4 cup pure maple syrup
• 1/4 cup melted coconut oil
• 1 can (15 oz) pure pumpkin puree
• 3/4 cup coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp sea salt
• 2 large farm-fresh eggs
• 1 cup full-fat coconut milk

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a medium bowl, mix the almond flour, maple syrup, and melted coconut oil until a dough forms. Press this mixture firmly into a 9-inch pie dish to form the crust.
3. Bake the crust for 10 minutes, or until it’s lightly golden. This pre-baking step helps prevent a soggy bottom.
4. In a large bowl, whisk together the pumpkin puree, coconut sugar, cinnamon, ginger, nutmeg, and sea salt until well combined.
5. Add the eggs one at a time, whisking after each addition to ensure a smooth mixture.
6. Gradually stir in the coconut milk until the filling is silky and uniform.
7. Pour the filling into the pre-baked crust, smoothing the top with a spatula for an even layer.
8. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
9. Allow the pie to cool completely on a wire rack before slicing to let the flavors meld and the texture set.

Out of the oven, this gluten-free pumpkin pie boasts a creamy, spiced filling nestled in a crisp, nutty crust. Serve it chilled with a dollop of whipped coconut cream for an extra indulgent touch.

Garlic Herb Gluten Free Rolls

Let’s dive into creating these aromatic Garlic Herb Gluten Free Rolls, perfect for those seeking a delicious, gluten-free option without compromising on flavor or texture.

Ingredients

• 1 cup warm almond milk (110°F, to activate yeast effectively)
• 2 tsp active dry yeast (for a fluffy rise)
• 1 tbsp raw honey (for a subtle sweetness)
• 2 1/2 cups gluten-free all-purpose flour (for a light, airy texture)
• 1 tsp xanthan gum (essential for binding in gluten-free baking)
• 1 tsp sea salt (to enhance all flavors)
• 3 tbsp melted coconut oil (for moisture and richness)
• 2 large eggs (room temperature, for structure)
• 3 cloves garlic (minced, for a pungent kick)
• 2 tbsp fresh rosemary (finely chopped, for aromatic freshness)

Instructions

1. In a large bowl, combine warm almond milk, active dry yeast, and raw honey. Let sit for 5 minutes until frothy, indicating yeast activation.
2. Add gluten-free all-purpose flour, xanthan gum, and sea salt to the yeast mixture. Mix until a shaggy dough forms.
3. Incorporate melted coconut oil and eggs into the dough, mixing until smooth. Tip: Scrape the sides of the bowl to ensure all ingredients are fully combined.
4. Fold in minced garlic and chopped rosemary until evenly distributed throughout the dough.
5. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Divide the dough into 12 equal portions, shaping each into a smooth ball. Place them on the prepared baking sheet, spacing 2 inches apart. Tip: Wet your hands slightly to prevent sticking while shaping.
8. Bake for 20-25 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom.
9. Remove from the oven and let cool on a wire rack for 5 minutes before serving. Tip: Brush with melted garlic butter immediately after baking for extra flavor.

After baking, these rolls boast a crisp exterior with a soft, pillowy interior, infused with the bold flavors of garlic and rosemary. Serve them warm alongside your favorite soup or as a standalone snack, perhaps with a side of olive oil for dipping.

Gluten Free Butternut Squash Soup

Yearning for a cozy, nutritious meal that’s both simple and satisfying? This gluten-free butternut squash soup is a creamy, velvety delight that’s perfect for any season. Let’s walk through the process together, ensuring you achieve the perfect balance of flavors and textures.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 large, sweet butternut squash, peeled and cubed
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth, warm
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup full-fat coconut milk, for creaminess
• 1 teaspoon pure maple syrup, for a hint of sweetness

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
4. Add the cubed butternut squash to the pot, stirring to coat with the onion and garlic mixture.
5. Pour in the warm vegetable broth, ensuring the squash is fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Cover the pot and let the soup simmer for 20 minutes, or until the squash is fork-tender.
7. Remove the pot from heat and use an immersion blender to puree the soup until smooth. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
8. Stir in the coconut milk, maple syrup, salt, and pepper, blending well to combine all the flavors.
9. Return the pot to low heat and warm the soup for an additional 5 minutes, stirring occasionally.

Creamy and comforting, this butternut squash soup boasts a naturally sweet and savory profile that’s enhanced by the coconut milk’s richness. Serve it with a drizzle of olive oil and a sprinkle of roasted pumpkin seeds for added texture and a pop of color.

Gluten Free Brussels Sprouts with Bacon

Here’s a simple yet flavorful way to enjoy Brussels sprouts, perfectly paired with crispy bacon for a gluten-free side dish that’s sure to impress. Follow these steps to create a dish that’s both nutritious and delicious.

Ingredients

• 1 pound fresh Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 2 tablespoons rich extra virgin olive oil
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s ready for roasting.
2. In a large mixing bowl, toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated. Tip: For extra crispiness, make sure the sprouts are dry before tossing.
3. Spread the Brussels sprouts in a single layer on a baking sheet, ensuring they’re not overcrowded to promote even roasting.
4. Scatter the chopped bacon pieces over the Brussels sprouts on the baking sheet. Tip: The bacon fat will render as it cooks, adding flavor to the sprouts.
5. Roast in the preheated oven for 20 minutes, then remove the sheet and drizzle with maple syrup and apple cider vinegar. Tip: Stir gently to combine and return to the oven for an additional 10 minutes, or until the sprouts are tender and the bacon is crispy.
6. Serve immediately while hot. The combination of crispy bacon, tender Brussels sprouts, and the sweet and tangy glaze creates a delightful contrast in textures and flavors. Try serving this dish alongside grilled chicken or as a standout side at your next dinner party.

Gluten Free Apple Crisp

Ready to dive into a dessert that’s as comforting as it is simple? This gluten-free apple crisp combines the warmth of cinnamon-spiced apples with a crunchy, buttery topping, making it a perfect treat for any season.

Ingredients

• 4 cups peeled, thinly sliced crisp apples (like Honeycrisp or Granny Smith)
• 1/2 cup packed light brown sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 1/2 cup gluten-free old-fashioned rolled oats
• 1/2 cup almond flour
• 1/4 cup cold unsalted butter, cubed
• 2 tbsp pure maple syrup
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, 1/4 cup of brown sugar, and cinnamon until evenly coated. Spread into the prepared baking dish.
3. In the same bowl, combine oats, almond flour, remaining 1/4 cup brown sugar, and sea salt. Add cubed butter and use your fingers to rub it into the dry ingredients until the mixture resembles coarse crumbs.
4. Drizzle maple syrup over the oat mixture and stir to combine, creating a slightly sticky topping.
5. Sprinkle the topping evenly over the apples, pressing down lightly to adhere.
6. Bake for 35-40 minutes, or until the topping is golden brown and the apples are bubbling around the edges.
7. Let cool for 10 minutes before serving to allow the juices to thicken slightly.

Now, this gluten-free apple crisp offers a delightful contrast between the tender, spiced apples and the crisp, golden topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Gluten Free Chocolate Tart

Kickstart your gluten-free baking journey with this decadent Chocolate Tart, a dessert that promises to delight your senses without compromising on flavor or texture. Perfect for beginners, this recipe guides you through each step with precision, ensuring a foolproof path to a show-stopping finish.

Ingredients

• 1 1/2 cups almond flour, finely ground for a smooth crust
• 1/4 cup cocoa powder, unsweetened and rich in flavor
• 1/4 cup coconut oil, solid but scoopable
• 2 tbsp maple syrup, pure and robust for sweetness
• 1 cup dark chocolate chips, high-quality and melt-in-your-mouth
• 1/2 cup coconut milk, full-fat and creamy
• 1 tsp vanilla extract, pure and aromatic
• A pinch of sea salt, finely ground to enhance flavors

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a mixing bowl, combine almond flour, cocoa powder, coconut oil, and maple syrup until the mixture resembles coarse sand.
3. Press the mixture firmly into a 9-inch tart pan, ensuring an even layer on the bottom and sides. Tip: Use the bottom of a glass to smooth the crust for a professional finish.
4. Bake the crust for 10 minutes, then let it cool completely on a wire rack.
5. In a saucepan over low heat, melt the dark chocolate chips with coconut milk, stirring constantly to avoid burning. Tip: A silicone spatula works best for stirring melted chocolate.
6. Once melted, remove from heat and stir in vanilla extract and sea salt until smooth.
7. Pour the chocolate filling into the cooled crust, spreading evenly with a spatula.
8. Refrigerate the tart for at least 2 hours, or until the filling is set. Tip: For quicker setting, place the tart in the freezer for 30 minutes before serving.

Rich in flavor with a velvety smooth filling atop a crisp, nutty crust, this Gluten Free Chocolate Tart is a testament to the beauty of simple ingredients coming together. Serve chilled with a dollop of coconut whipped cream or fresh berries for an extra touch of elegance.

Gluten Free Wild Rice Pilaf

Creating a gluten-free wild rice pilaf is simpler than you might think, and it’s a fantastic way to bring a nutty, wholesome dish to your table. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 cup of wild rice, rinsed and drained
• 2 cups of low-sodium chicken broth, rich and flavorful
• 1 tablespoon of extra virgin olive oil, golden and aromatic
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced to release their pungent aroma
• 1/2 teaspoon of sea salt, finely ground
• 1/4 teaspoon of black pepper, freshly cracked
• 1/4 cup of dried cranberries, plump and sweet
• 1/4 cup of sliced almonds, toasted to a golden brown
• 2 tablespoons of fresh parsley, chopped for a bright finish

Instructions

1. In a medium saucepan, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion to the pan, sautéing until translucent and soft, approximately 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Add the rinsed wild rice to the pan, stirring to coat the grains with the oil, onion, and garlic mixture.
5. Pour in the low-sodium chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 45 minutes, remove the pan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and become fluffy.
7. Fluff the rice with a fork, then gently fold in the sea salt, black pepper, dried cranberries, and toasted sliced almonds.
8. Sprinkle with fresh chopped parsley before serving to add a pop of color and freshness.

Here you have a pilaf with a delightful contrast of textures—chewy rice, crunchy almonds, and soft cranberries—all brought together with a savory depth. Serve it alongside roasted chicken or as a hearty standalone dish for a satisfying meal.

Gluten Free Caramelized Onion Dip

This gluten-free caramelized onion dip is a creamy, savory delight that’s perfect for any gathering. The key to its deep flavor lies in slowly caramelizing the onions to bring out their natural sweetness.

Ingredients

• 2 large yellow onions, thinly sliced
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground sea salt
• 1 cup sour cream, full-fat for creaminess
• 1/2 cup mayonnaise, preferably made with avocado oil
• 1 teaspoon Worcestershire sauce, gluten-free
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon finely ground black pepper

Instructions

1. Heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and sea salt, stirring to coat the onions evenly with the oil.
2. Cook the onions slowly, stirring occasionally, for about 40 minutes or until they are deeply golden brown and caramelized. Tip: Lower the heat if the onions start to burn.
3. Remove the skillet from the heat and let the onions cool to room temperature.
4. In a medium bowl, combine the sour cream, mayonnaise, Worcestershire sauce, smoked paprika, and black pepper. Stir until the mixture is smooth and well combined.
5. Add the cooled caramelized onions to the bowl and mix thoroughly to distribute the onions evenly throughout the dip. Tip: For a smoother texture, you can chop the caramelized onions finely before adding them to the dip.
6. Cover the bowl with plastic wrap and refrigerate the dip for at least 1 hour to allow the flavors to meld. Tip: This dip tastes even better the next day, so consider making it ahead of time.

Your gluten-free caramelized onion dip is now ready to enjoy! The dip boasts a luxurious creamy texture with a sweet and smoky flavor profile that pairs wonderfully with crisp vegetable sticks or gluten-free crackers. For an extra touch, garnish with a sprinkle of smoked paprika before serving.

Gluten Free Pecan Crusted Salmon

Ready to elevate your dinner game with a dish that’s as nutritious as it is delicious? This gluten-free pecan crusted salmon combines the richness of salmon with the crunch of pecans for a meal that’s sure to impress.

Ingredients

• 1.5 lbs fresh, skin-on salmon fillet
• 1 cup finely chopped, toasted pecans
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tsp finely grated lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp rich extra virgin olive oil

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix together the chopped pecans, maple syrup, Dijon mustard, lemon juice, lemon zest, sea salt, and black pepper until well combined.
3. Place the salmon fillet skin-side down on the prepared baking sheet. Brush the top of the salmon with olive oil to help the pecan mixture adhere.
4. Evenly spread the pecan mixture over the top of the salmon, pressing gently to ensure it sticks.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the pecan crust is golden brown.
6. Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.

Every bite of this pecan crusted salmon offers a perfect balance of textures, from the crispy nut topping to the tender, flaky fish beneath. Serve it alongside a vibrant arugula salad or roasted vegetables for a complete meal that’s as beautiful as it is tasty.

Gluten Free Cauliflower Gratin

Believe it or not, this Gluten Free Cauliflower Gratin is a game-changer for anyone looking to indulge in a creamy, comforting dish without the gluten. It’s surprisingly simple to make, and I’ll walk you through each step to ensure perfection.

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups of heavy cream, rich and velvety
• 1 cup of grated Gruyère cheese, sharp and nutty
• 1/2 cup of grated Parmesan cheese, finely aged
• 2 tbsp of unsalted butter, creamy and golden
• 1 tsp of sea salt, finely ground
• 1/2 tsp of freshly ground black pepper, aromatic
• 1/4 tsp of ground nutmeg, warm and spicy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large pot, bring salted water to a boil and add the cauliflower florets. Blanch for 5 minutes until just tender, then drain well. Tip: Don’t overcook the cauliflower to maintain its texture.
3. In a saucepan over medium heat, melt the unsalted butter. Add the heavy cream, sea salt, black pepper, and ground nutmeg, stirring gently to combine. Heat until the mixture is warm but not boiling. Tip: Keep the heat moderate to prevent the cream from separating.
4. Arrange the blanched cauliflower florets in a baking dish. Pour the warm cream mixture over the cauliflower, ensuring it’s evenly coated.
5. Sprinkle the grated Gruyère and Parmesan cheeses evenly over the top. Tip: For a golden crust, broil for the last 2 minutes of baking.
6. Bake in the preheated oven for 25 minutes, or until the top is bubbly and lightly browned.

Golden and bubbling straight from the oven, this gratin offers a delightful contrast between the creamy sauce and the tender cauliflower. Serve it as a luxurious side dish or elevate it to main course status with a crisp green salad.

Gluten Free Spiced Pumpkin Bread

Very few things compare to the comforting aroma of freshly baked pumpkin bread wafting through your kitchen, especially when it’s gluten-free and packed with warm spices. This recipe is designed to guide you through each step with precision, ensuring a deliciously moist and flavorful loaf every time.

Ingredients

• 1 3/4 cups gluten-free all-purpose flour, sifted for lightness
• 1 cup pure pumpkin puree, velvety and smooth
• 3/4 cup coconut sugar, for a subtle caramel sweetness
• 1/2 cup melted coconut oil, rich and fragrant
• 2 large eggs, farm-fresh and room temperature
• 1 tsp pure vanilla extract, aromatic and sweet
• 1 tsp baking soda, to ensure a perfect rise
• 1/2 tsp baking powder, for added fluffiness
• 1 1/2 tsp ground cinnamon, warm and inviting
• 1/2 tsp ground nutmeg, for a hint of spice
• 1/4 tsp ground cloves, adding depth
• 1/4 tsp sea salt, to balance the sweetness

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan with coconut oil.
2. In a large mixing bowl, whisk together the sifted gluten-free flour, coconut sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and sea salt until well combined.
3. In a separate bowl, beat the eggs lightly, then mix in the pumpkin puree, melted coconut oil, and vanilla extract until smooth.
4. Gradually fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing, which can lead to a dense loaf.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s perfectly baked.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring the texture sets properly.

Zesty with spice and wonderfully moist, this gluten-free spiced pumpkin bread is a delight on its own or served with a dollop of whipped coconut cream for an extra indulgent treat. The blend of warm spices and pumpkin creates a loaf that’s as fragrant as it is flavorful, perfect for cozy mornings or as a sweet afternoon snack.

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!