Gluten-Free Thanksgiving Recipes

Thanksgiving can be a challenging time, especially for those who have celiac disease and gluten sensitivity. Luckily, there are some fantastic alternatives out there and we’ve found some of our favorite recipes online that anyone would love to dig into! 

Gluten-Free Sweet Potato Pie
Recipe by Amie Valpone of The Healthy Apple

4 large sweet potatoes, cooked, peeled, and cooled
4 tbsp Earth Balance Vegan Butter Sticks, softened
¾ cup brown sugar
2 tsp honey
2 eggs, beaten
1 tsp Simply Organic cinnamon
½ tsp Simply Organic nutmeg
½ tsp sea salt
⅛ tsp Simply Organic all-spice
¼ cup dairy-free milk, such as So Delicious
1 tsp Simply Organic almond extract
1 9-inch gluten-free pie shell

Preheat oven to 375 degrees F.

In a large bowl, beat sweet potato flesh and butter until creamy. Stir in remaining filling ingredients; mix until smooth.

Transfer mixture into prepared pie shell.

Bake for 45 minutes or until a knife inserted in the center comes out clean. Set aside for 15 minutes before serving. 

Apples Baked In Cider
Recipe by Food52 

2 cups apple cider
4 firm cooking apples, like Braeburn, Gala, Fuji, or Granny Smith
½ tsp ground cinnamon
1 tbsp unsalted butter (optional)
2 tbsp brown sugar
1 pinch salt

Heat the oven to 375°F. 

Pour the cider into a small skillet, and bring it to a boil. Continue to boil over medium heat until the liquid reduces by slightly less than half. It should be vaguely syrupy, but it will not be too thick. It will take less time in a skillet than in a saucepan because there is more surface evaporation. Either way, don’t just walk off to another room and leave it — you might set off your smoke alarm if you forget it. 

While the cider is reducing, peel the skin from the top third of each apple. Use a melon baller to dig out the apple core, leaving about ⅓-inch of the apple intact at the bottom. Place the apples in a pie pan or baking dish. 

Stir the cinnamon, butter, and brown sugar into the cider syrup. Pour it into the apple cavities, allowing it to overflow into the baking dish. Bake the apples for 40 to 50 minutes, until they are pleasantly soft but not collapsing. Baste the apples occasionally in the cider syrup if you happen to think of it, and add more cider if the liquid starts to dry out completely. The exact cooking time depends on the variety and size of the apples — some take longer than others. 

Serve the apples warm in dessert bowls with the extra syrup spooned over them. If you want to dress them up, drizzle them with some heavy cream, or add a scoop of vanilla ice cream. Custard sauce would be even better if you’re feeling ambitious. If any apples are left over, warm them up for breakfast and eat with yogurt. 

Russ Parsons’ Dry-Brined Turkey
Recipe by Food52 

One 12- to 16-pound turkey (frozen is fine)
Kosher salt
Herbs and/or spices to flavor the salt (optional — see suggestions in step one)
Melted butter for basting (optional)

Wash the turkey inside and out, pat it dry, and weigh it. Measure one tablespoon of salt — we used Diamond Crystal — into a bowl for every five pounds the turkey weighs (for a 15-pound turkey, you’d have three tablespoons). You can flavor the salt with herbs and spices if you like — try smoked paprika and orange zest, bay leaf and thyme, or rosemary and lemon zest. Grind together with the salt in a spice grinder, small food processor, or mortar and pestle. 

Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You’ll probably use a little more than a tablespoon. 

Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over, and do the same with the opposite side. 

Place the turkey in a two-and-a-half-gallon sealable plastic bag, press out the air, and seal tightly. (If you can’t find a resealable bag this big, you can use a turkey oven bag, but be prepared for it to leak.) Place the turkey breast-side up in the refrigerator. Chill for three days, turning it onto its breast for the last day. Rub the salt around once a day if you remember. 

Remove the turkey from the bag. There should be no salt visible on the surface, and the skin should be moist but not wet. Place the turkey breast-side up on a plate, and refrigerate uncovered for at least eight hours. 

On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least one hour. Preheat the oven to 425 degrees. 

Pat it dry one last time, and baste with melted butter, if using. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven, and carefully turn the turkey over so the breast is facing up (it’s easiest to do this by hand, using kitchen towels or oven mitts). 

Reduce the oven temperature to 325 degrees, return the turkey to the oven, and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about two hours and 45 minutes total roasting. 

Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Roasted Potatoes Seasoned With Homemade Za’atar And Aleppo Pepper
Recipe by Food52 

2-3 lbs of potatoes, cut up
3-4 tbsp za’atar
2 tbsp Aleppo pepper (or to taste)
Juice of one lemon
3-4 tbsp extra-virgin olive oil

Homemade Za’atar Recipe

3 tbsp sesame seeds, toasted
2 tbsp dried thyme
2 tbsp sumac
1 tbsp sea salt

Please note: You can grind the za’atar in a coffee grinder for a finer texture. 

Preheat the oven to 400 degrees.

Cut up the potatoes into bite-size pieces. 

In a bowl, mix the potatoes with za’atar, Aleppo pepper, lemon juice, and extra-virgin olive oil. Roast the potatoes in a baking dish for 40 to 50 minutes or until the potatoes are tender and golden brown.

Green Bean Casserole
Recipe by The Pioneer Woman

2 pounds Fresh Green Beans, Ends Cut Off
4 slices Bacon, Cut Into 1/4 Inch Pieces
3 cloves Garlic, Minced
1/2 whole Large Onion, Chopped
4 Tablespoons Butter
4 Tablespoons All-purpose Flour
2-1/2 cups Whole Milk
1/2 cup Half-and-half
1-1/2 teaspoon Salt, More To Taste
Freshly Ground Black Pepper, To Taste
1/8 teaspoon Cayenne Pepper
1 cup Grated Sharp Cheddar Cheese
1 jar (4 Ounce) Sliced Pimentoes, Drained
Extra Milk For Thinning If Necessary
1 cup Panko Bread Crumbs

Cut green beans in half if you like pieces to be a little smaller.

Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they’re cool and set aside.

Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.

In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.

Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.

Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.