Enjoy all the flavors of the holiday season with these gluten-free Thanksgiving recipes everyone will love!

From savory sides and hearty mains to indulgent desserts, these dishes prove that eating gluten-free doesn’t mean sacrificing taste.

Whether you’re hosting guests with dietary needs or simply want to try something new, these recipes bring comfort, flavor, and festivity.

Handy Gluten-Free Gear & Pantry

Stock your kitchen with these gluten-free MVPs and tools:

• Half-sheet pans, parchment paper, 9×13 baking dish, Dutch oven, instant-read thermometer, high-speed blender, food processor, nonstick roasting rack
• Gluten-free 1:1 baking flour, almond flour, sweet rice flour (mochiko), certified GF rolled oats, gluten-free panko
• Tamari (GF), arrowroot starch or cornstarch, low-sodium GF broth

GF Safety Notes: Choose certified GF oats, cornmeal, soy sauces, broths, and sausages to avoid cross-contact. When in doubt, check labels for wheat, barley, rye, or malt.

Herb-Roasted Turkey Breast with Lemon–Garlic Butter (GF)

Why it works: Juicy, faster-than-a-whole-bird centerpiece with crisp skin and bright, herby butter, it's perfect for small gatherings.

Ingredients

• 1 bone-in turkey breast (4–5 lb)
• 4 tablespoon softened butter or vegan butter
• 2 teaspoon lemon zest + 1 tablespoon lemon juice
• 3 garlic cloves, minced
• 1 teaspoon chopped rosemary, 1 teaspoon thyme
• 1½ teaspoon kosher salt, ½ teaspoon black pepper

Directions

1. Pat turkey dry; mix butter, zest/juice, garlic, herbs, salt, pepper.
2. Rub under and over skin; set on a roasting rack over a half-sheet pan. Roast 425°F for 15 min, then 350°F ~60–75 min to 160–165°F (check with an instant-read thermometer). Rest 15 min.

GF Check: Plain turkey + butter + fresh herbs/spices are naturally GF.

Silky Turkey (or Veg) Gravy—No Wheat Flour

Why it works: Lux, lump-free gravy thickened with sweet rice flour or cornstarch.

Ingredients

• 3 tablespoon fat (turkey drippings or butter)
• 3 tablespoon sweet rice flour or 2 tablespoon cornstarch + 2 tablespoon water (slurry)
• 3–4 cups warm GF broth
• ½ teaspoon salt, ¼ teaspoon pepper

Directions

1. Whisk fat + sweet rice flour 1–2 min.
2. Stream in broth; simmer 5–7 min to silky. (If using cornstarch, simmer broth, whisk in slurry; cook 1–2 min.)
3. Season.

GF Check: Use GF-labeled broth. Sweet rice flour/cornstarch are GF.

Cranberry-Orange Sauce (Naturally GF)

Why it works: Tart, bright, and make-ahead friendly.

Ingredients

• 12 oz cranberries
• ¾ cup sugar
• ½ cup water, ¼ cup orange juice
• 1 teaspoon orange zest, pinch salt

Directions

Simmer 10–12 min until berries pop; cool.

Maple-Roasted Delicata Squash Rings with Sea Salt

Why it works: No peeling! Scalloped “pumpkin” rings caramelize quickly and look gorgeous.

Ingredients

• 2 delicata squash, seeded, ½-inch rings
• 2 tablespoon olive oil, 2 tablespoon maple syrup
• ¾ teaspoon salt, ¼ teaspoon pepper

Directions

1. Toss on a parchment-lined sheet.
2. Roast 425°F 18–20 min, flipping once.

Green Bean Casserole with Crispy Shallots (GF)

Why it works: Classic comfort, but gluten-free with a from-scratch sauce and rice-flour shallots.

Ingredients

• 1½ lb green beans, trimmed
• 2 tablespoon butter
• 8 oz cremini mushrooms, sliced
• 1 small onion, minced
• 2 tablespoon sweet rice flour
• 1½ cups milk (or unsweetened almond milk)
• ½ cup GF broth, ¾ teaspoon salt, ¼ teaspoon pepper
• Crispy shallots: 2 large shallots, thinly sliced; ¼ cup sweet rice flour; oil; pinch salt

Directions

1. Blanch beans 4 min; drain.
2. Sauté onion/mushrooms in butter; stir in rice flour 1 min; whisk in milk/broth; simmer to thicken; season.
3. Toss beans with sauce in a 9×13. Fry rice-flour-dusted shallots until crisp; drain; salt.
4. Bake casserole 375°F 15–18 min; top with shallots.

GF Check: Use GF-labeled broth and almond milk brands that are GF.

Classic GF Herb Stuffing (Bread Dressing)

Why it works: All the nostalgia and none of the gluten using quality GF loaf cubes.

Ingredients

• 12 cups ½-inch gluten-free bread cubes (dried)
• 1 stick (8 Tbsp) butter
• 1 large onion + 3 celery ribs, diced
• 2 teaspoon poultry seasoning, 1 teaspoon rubbed sage
• 2½–3 cups GF low-sodium broth
• 2 eggs, beaten; 1 teaspoon salt, ½ teaspoon pepper

Directions

1. Sauté onion/celery in butter 8 min; toss with bread and herbs.
2. Stir in broth, eggs, salt, pepper.
3. Bake in a buttered dish 350°F 35–45 min.

Creamy Garlic Mashed Potatoes (GF)

Why it works: Fluffy, buttery, and naturally gluten-free.

Ingredients

• 3 lb Yukon gold potatoes, peeled, chunked
• 4 tablespoon butter
• ¾ cup warm milk
• 2 garlic cloves, grated
• 1¼ teaspoon salt, ¼ teaspoon white pepper

Directions

1. Boil 15–18 min.
2. Drain well.
3. Mash with butter, milk, garlic, salt, and pepper.

Maple-Balsamic Brussels with Toasted Pecans (GF)

Why it works: Crisp edges, glossy glaze, perfect crunch.

Ingredients

• 2 lb Brussels sprouts, halved
• 2 tablespoon olive oil, ¾ teaspoon salt, ½ teaspoon pepper
• 1½ tablespoon GF balsamic glaze (or reduce balsamic vinegar with a splash of maple syrup)
• ½ cup toasted pecans

Directions

1. Roast 425°F 20–25 min.
2. Toss with glaze and pecans.

Sweet Potato Casserole with Pecan Crumble (GF)

Why it works: Pillowy mash under a crunchy pecan top for holiday gold.

Ingredients

• 3 lb sweet potatoes, peeled, cubed
• 4 tablespoon butter; ¼ cup brown sugar; ¼ cup milk; 1 teaspoon vanilla; ½ teaspoon salt
• Topping: ½ cup brown sugar, ½ cup almond flour, ½ cup chopped pecans, 4 tablespoon melted butter

Directions

1. Boil potatoes 15 min.
2. Mash with butter, sugar, milk, vanilla, and salt.
3. Spread in buttered dish.
4. Add topping.
5. Bake at 350°F for 25–30 min.

Turkey Cutlets with Quick Rosemary Pan Sauce (GF)

Why it works: Dinner-in-a-snap turkey that eats like a roast.

Ingredients

• 1 lb turkey cutlets
• 1 teaspoon salt, ½ teaspoon pepper
• 1 tablespoon olive oil
• ½ cup GF broth, 1 teaspoon chopped rosemary, 1 teaspoon GF Dijon
• 1 teaspoon sweet rice flour whisked with 1 tablespoon water

Directions

1. Sear cutlets 2–3 min/side; remove.
2. Deglaze with broth, rosemary, Dijon.
3. Whisk in slurry.
4. Simmer 1–2 min.
5. Spoon over cutlets.

Wild Rice–Cranberry Pilaf with Orange Zest (GF)

Why it works: Nutty, chewy grains with tart cranberries and citrus sparkle.

Ingredients

• 1 cup wild rice blend, rinsed
• 2¼ cups GF broth, ½ teaspoon salt
• ½ cup dried cranberries
• 1 tablespoon chopped parsley, 1 teaspoon orange zest

Directions

1. Simmer 40–45 min.
2. Rest 10 min.
3. Fold in cranberries, parsley, and zest.

Butternut–Caramelized Onion & Cheddar Tart (GF Crust)

Why it works: All the cozy flavors on a sturdy almond-rice crust.

Ingredients

• Crust: 1½ cups almond flour, ½ cup sweet rice flour, ½ teaspoon salt, 6 tablespoon cold butter, 1 egg
• Topping: 2 tablespoon butter, 2 large onions (sliced), 1½ cups diced butternut, 1 cup sharp cheddar, ½ teaspoon salt, ¼ teaspoon pepper

Directions

1. Pulse crust; press into a 9-inch tart pan.
2. Bake 350°F 10 min.
3. Roast squash 425°F 15 min.
4. Caramelize onions ~20 min; season.
5. Layer onions, squash, and cheddar.
6. Bake at 375°F for 18–22 min.

GF Check: Verify cheddar is GF (most are).

Creamed Corn with Chives (GF)

Why it works: Velvety, sweet kernels bound with starch, not flour.

Ingredients

• 3 cups corn kernels
• 2 tablespoon butter
• 1 cup half-and-half
• 1 tablespoon sugar, ½ teaspoon salt
• 1 tablespoon cornstarch + 2 tablespoon water
• 1 tablespoon chopped chives

Directions

Simmer corn, butter, cream, sugar, salt 5 min; stir in slurry 1–2 min; finish with chives.

Garlic-Lemon Green Beans Almondine (GF)

Why it works: Crisp beans, toasted almonds, bright lemon.

Ingredients

• 1½ lb green beans
• 2 tablespoon butter
• 1 garlic clove, sliced
• ¼ cup sliced almonds (toasted)
• ½ teaspoon lemon zest, 1 tablespoon lemon juice, ½ teaspoon salt

Directions

1. Blanch beans 3–4 min; drain.
2. Sauté garlic in butter 30 sec.
3. Toss beans, almonds, zest, juice, and salt.

GF Cornbread (Skillet or Pan)

Why it works: Tender crumb with golden edges; perfect for stuffing or the bread basket.

Ingredients

• 1 cup fine cornmeal (certified GF)
• 1 cup GF 1:1 baking flour
• ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon salt
• 1 cup buttermilk, 2 eggs, 6 tablespoon melted butter (divided)

Directions

1. Heat a 10-inch cast-iron skillet with 2 tablespoon butter at 425°F.
2. Mix dry; whisk wet with remaining butter and combine.
3. Bake 18–22 min.

GF Sausage–Apple Cornbread Dressing

Why it works: Savory, a little sweet, and loaded with texture that uses the cornbread above.

Ingredients

• 8 cups cubed GF cornbread (from #15)
• 1 lb sage sausage (GF)
• 1 apple, 1 onion, 2 celery ribs, diced
• 2 cups GF broth
• 1 egg; 1 teaspoon poultry seasoning; ½ teaspoon salt

Directions

1. Brown sausage.
2. Sauté veg 5 min.
3. Toss with cornbread and seasonings.
4. Stir in broth/egg.
5. Bake at 350°F for 30–35 min.

Maple-Mustard Glazed Salmon with Cranberries (GF)

Why it works: Sheet-pan showstopper with ruby pops of fruit.

Ingredients

• 4 salmon fillets (5–6 oz)
• 2 tablespoon maple syrup, 1 tablespoon GF Dijon, 1 teaspoon lemon juice
• ¼ teaspoon salt, ¼ cup dried cranberries

Directions

1. Brush glaze.
2. Roast on a parchment-lined pan at 425°F for 8–10 min to 125–130°F.
3. Scatter cranberries.

Balsamic-Glazed Portobello “Steaks” with Onion Gravy (GF, Vegan)

Why it works: Umami-rich caps with a silky, wheat-free gravy.

Ingredients

• 6 portobello caps
• Marinade: 3 tablespoon balsamic, 2 tablespoon olive oil, 1 tablespoon tamari (GF), 1 teaspoon maple, 1 teaspoon GF Dijon, 1 garlic clove, minced
• Gravy: 1 tablespoon olive oil, 1 onion sliced, 1 tablespoon sweet rice flour, 1½ cups GF broth, ½ teaspoon tamari, pepper

Directions

1. Marinate 20–30 min.
2. Sear 2–3 min/side.
3. Finish at 400°F 8–10 min.
4. For gravy, sauté onion, stir in rice flour 1 min.
5. Whisk broth/tamari.
6. Simmer.

Cranberry-Apple Crisp (GF Oats)

Why it works: Buttery oat-pecan topping over tart fruit, totally wheat-free.

Ingredients

• Fruit: 5 cups apples, 2 cups cranberries, ½ cup sugar, 2 tablespoon cornstarch, 1 teaspoon cinnamon
• Topping: 1 cup certified GF oats, ¾ cup almond flour, ½ cup brown sugar, ½ cup butter, ½ cup chopped pecans

Directions

1. Toss fruit.
2. Spread in a 9×13 dish.
3. Rub topping.
4. Bake at 350°F for 35–40 min.

Pumpkin Pie with Almond Flour Crust (GF)

Why it works: Silky custard in a nutty, press-in crust that slices clean and holds shape.

Ingredients

• Crust: 2 cups almond flour, ¼ cup sugar, ¼ teaspoon salt, 6 tablespoon melted butter
• Filling: 1¾ cups pumpkin purée, ¾ cup sugar, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon salt, 2 eggs, 1 (12 oz) can evaporated milk

Directions

1. Press crust into a 9-inch pie dish.
2. Bake 350°F 10 min.
3. Whisk filling; pour.
4. Bake 425°F 15 min, then 350°F 35–45 min.

Gluten-Free Success Tips (Cross-Contact Matters!)

• Use certified GF products (oats, bread, panko, broth, tamari).
• Line pans with parchment and use clean utensils to avoid cross-contact.
• If baking both GF and non-GF items, prep GF dishes first, then cover tightly.
• Double-check labels for hidden gluten (soy sauce, stock concentrates, spice blends, fried onions, malt).

Thanksgiving Recipes

With these gluten-free Thanksgiving recipes, everyone at your table can enjoy a delicious and worry-free holiday meal.

From flavorful sides to satisfying desserts, these dishes ensure no one misses out on the best parts of Thanksgiving.

Serve them with confidence, knowing they’re full of warmth, comfort, and all the classic flavors everyone loves.

Get the scoop on more like this:

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