Best Gluten-Free Holiday Recipes

[mom31257]

Ds's girlfriend is coming for Thanksgiving and is recently eating GF. I would love to make some traditional foods that she would enjoy, such as mac and cheese and stuffing. 

Thank you for sharing! 

She has not been diagnosed with Celiac (yet), but I am aware how important cross contamination is for those with it. 

Edited November 2, 2021 by mom31257

[fraidycat]

I just buy a loaf of GF bread, cube it, dry it out on a pan in the oven on low and make dressing in a casserole dish, using whatever normal stuffing recipe you use.

Again, for the mac and cheese, just buy the GF version of the pasta and follow your recipe. If you put bread crumbs or anything special in it, just make sure to find GF versions of whatever you make.

If your serving dishes, spoons, etc. are porous or have crevices (where a plastic handle joins a non-plastic spoon or knife for example), you may want to get new ones to use for the GF food. Same for any cutting boards, etc.

Check with her to see if cross-contamination may be an issue, because that will affect how careful you have to be about prepping and serving. For example, I can't eat gluten (not diagnosed as celiac, but definitely intolerant!) but so far I'm fine having my food prepared in the same kitchen as other wheaty/gluteny items during holidays we are just careful that my food is set/served on a separate counter/surface so nothing is dropped into my food or the wrong spoon doesn't get used in it when dishing up, etc. Generally, most of my food gets cooked first, then covered and set aside while the "toxic" 😉 stuff gets prepped, then mine is reheated when it's all ready for everyone.

[popmom]

Instead of gravy serve white bbq sauce with the turkey. There are recipes online, but it’s basically mayonnaise, cider vinegar, and black pepper. I add a splash of water to get the right consistency. I’m linking a recipe. I never put sugar in it. 
 

https://heygrillhey.com/alabama-white-sauce/

[athena1277]

My 18yo dd is gf (celiac).  Many of her favorite recipes come from glutenfreeonashoestring.com.  We have never found a bad recipe there and they don’t usually require you to get tons of things you only need 1/4 cup of. 
 

Make sure your turkey is gf.  Some are seasoned with things that are not gf.  If you can, get one without a gravy packet in case it leaks.  You can make your own gravy with cornstarch instead of flour or get a gf gravy mix.

[Spryte]

GF here. Ditto the dressing made with GF bread, watching ingredients, the above website, and being careful about cross contamination. GF desserts are easy to find/buy these days, but it’s also simple to pick up a pre made GF pie crust and when you make pies, just use that one for a GF version.

[Granny_Weatherwax]

Aldi's has gluten free french fried onions if you want to make the traditional green bean casserole. They actually taste pretty good. They are $2.99 a container in our region. Walmart has a condensed GF Cream of Mushroom soup for around $2.

If you don't want to buy a bunch of GF flour, Glutino and Bob's Red Mill have some good packaged mixes for rolls. I use these for a quick fix and add in my own spices, cheese, etc to fancy them up.

Many sweet potato and squash recipes are naturally gluten free. As are many brussels sprouts recipes.

Mac and cheese is always iffy because of the different types of GF pastas (corn, rice, bean, etc) and individual taste preferences. If she recently went GF, she may not have found items she prefers yet. It took me a long while to decide which brands I enjoyed and which weren't worth spending money on.

If you don't want to make a full GF pie, could you make individual pumpkin desserts in ramekins or similar dishes?

I am happy you are trying to do your best for her and I am certain she will appreciate any effort you make to help her feel welcome and enjoy her holiday.

When I first went GF, I subscribed to Gluten Free and More magazine. I loved the menus they suggested every year. I have kept about three years worth and routinely go back to them for menu ideas and recipes.

[Harriet Vane]

A word of warning--I often find that well-meaning but clueless people try hard to make gf stuff and the results can be less than stellar. It's hard to make the switch because gf stuff behaves differently and has different tastes/textures. So I would say to give it a good try, but don't go overboard making thousands of gf things. She will be touched by any effort you make.

For gravy, I find that thickening stock with some cornstarch or arrowroot works really well instead of a roux made from flour and butter. Others have complimented my gravy as well--I think non-gf people enjoy it. Flavor turkey stock with onion, sage, mushroom, salt, pepper, and one of the starches (diluted first in cold water) to thicken.

Personally, I think pumpkin pie is fabulous as just pumpkin custard. I make regular pie for the regular folks and bake myself a special dish of just the pie filling in a ramekin (no crust at all). When you bake without a crust, place the ramekin in a pan with hot water to prevent the bottom from crusting/burning.

GF flours do not always translate well into regular recipes, but here is one that definitely works and is super yummy:

Applesauce Gingerbread from The Joy of Cooking

8x8 buttered, gf floured pan - 325 degree oven - 40-45 min.

• Boil 1c applesauce. 
• Add 1/2c molasses + 1t baking soda.
• Mixture will foam and rise. Let cool to lukewarm.

Sift together in a separate bowl:

• 1 1/2c flour--I have had wonderful results using Bob's Red Mill Gluten Free 1 to 1 Flour.
• 1t ginger
• 3/4t cinnamon
• 1/4t ground cloves
• 1/4t salt

Beat together in a separate bowl until thick and pale yellow:

• 2 large eggs
• 2/3c sugar
• Gradually beat in 1/3c oil.

Alternate mixing together flour mixture with applesauce mixture in with the eggs/sugar/oil until all combined.

Bake in greased, floured 8x8 pan at 325 degrees for 40-45 minutes.

 

The taste is deep, rich, dark gingerbread. Decadent! I just served this at a church bonfire and got rave reviews. Generally when a gf recipe calls for applesauce, pumpkin, or potato, the texture is closer to what we are used to in regular, glutenous products. 

[kbutton]

5 hours ago, Granny_Weatherwax said:

If you don't want to buy a bunch of GF flour, Glutino and Bob's Red Mill have some good packaged mixes for rolls.

When I could eat them, I LOVED Against the Grain rolls or baguette. I think they might have dairy in them if that matters. 

4 hours ago, Harriet Vane said:

Bob's Red Mill Gluten Free 1 to 1 Flour

This really does work for most recipes. I really liked this style of cookie made with it: https://www.allrecipes.com/recipe/15542/mexican-wedding-cookies/   Trader Joe's also has a GF flour that works 1:1. It has a mild taste, and it comes in smaller bags.

Bob's also makes a pie crust mix, but it's VERY buttery (or very full of lard, crisco) if you prep it according to the bag. The crust comes out like a not super sweet butter cookie (but it's good, lol!). I have had crusts made from the 1:1 flour with someone's normal crust recipe, but it's fiddly. I wouldn't want to be relying on it at the last minute. As mentioned, there are good prepared crusts.

I liked Barilla GF pasta, but yes, a lot of people have different likes for pastas. 

A lot of varieties of scalloped corn/corn custard are naturally GF. 

My family made corn starch gravy long before anyone was GF. 

If you use an oven bag for your turkey/ham, don't flour it--you can use corn starch or a GF flour instead. This is one of those "little" things that people don't think of in the moment because the meat is generally GF, and they're just doing their normal thing to make the meat, so it escapes their notice.

 

[ktgrok]

8 hours ago, popmom said:

Instead of gravy serve white bbq sauce with the turkey. There are recipes online, but it’s basically mayonnaise, cider vinegar, and black pepper. I add a splash of water to get the right consistency. I’m linking a recipe. I never put sugar in it. 
 

https://heygrillhey.com/alabama-white-sauce/

Or just thicken the gravy with cornstarch. I do it all the time. That said, I do love white BBQ sauce!

8 hours ago, athena1277 said:

My 18yo dd is gf (celiac).  Many of her favorite recipes come from glutenfreeonashoestring.com.  We have never found a bad recipe there and they don’t usually require you to get tons of things you only need 1/4 cup of. 
 

Make sure your turkey is gf.  Some are seasoned with things that are not gf.  If you can, get one without a gravy packet in case it leaks.  You can make your own gravy with cornstarch instead of flour or get a gf gravy mix.

Same - that is the one website where the recipes always work!

We have NOT had the same success with "mama knows gluten free". The pancakes we tried from her were terrible! But Gluten Free on a Shoestring stuff always works. It is sometimes a bit bland, but you can adjust seasonings. 

And yes, we just use cornstarch for gravy/sauces. 

[ktgrok]

This cake uses the King Arthur gluten free cake mix (whole foods carries it) and is AMAZING. https://www.kingarthurbaking.com/recipes/gluten-free-pumpkin-cake-recipe

[ktgrok]

For mac and cheese, try to get Ronzoni pasta. Only a few places carry it (Kroger, Publix), but it doesn't get soggy like some gluten free pasta. And the leftovers are good, vs most gluten free pasta. 

[73349]

Pumpkin pie: https://app.plantoeat.com/recipes/15747281/

There's a small amount of GF flour to help it hold together, but no crust.

[ktgrok]

Oh! For the crust, I have always made my pumpkin pie with a graham cracker crust instead of a regular one. And you can buy gluten free graham cracker crusts 🙂

Or make your own using gluten free gingersnaps - even better!

That said, the frozen gluten free pie crusts from Whole Foods are really good!

[73349]

1 hour ago, ktgrok said:

Oh! For the crust, I have always made my pumpkin pie with a graham cracker crust instead of a regular one. And you can buy gluten free graham cracker crusts 🙂

Or make your own using gluten free gingersnaps - even better!

That said, the frozen gluten free pie crusts from Whole Foods are really good!

We don't like pie crusts, so I was actually doing crustless before we went gf. It's so much better!

[ktgrok]

2 hours ago, Carolina Wren said:

We don't like pie crusts, so I was actually doing crustless before we went gf. It's so much better!

I don't like regular pastry crust (except with savory things, like quiche) but I LOVE graham cracker and gingersnap crusts. 

[Spryte]

If you want to go with a mix: Namaste Spice Cake Mix is a favorite around here. We order by the case! They a nice fall feel. Their scone mixes are good, too, and you could easily do some add ins to make them fall-appropriate.

King Arthur GF flour and Better Batter are the two flours we most often use. I’m not familiar with the others because of other allergies combined with Celiac. King Arthur’s got some good GF recipes on their site.
 

[ktgrok]

57 minutes ago, Spryte said:

 

King Arthur GF flour and Better Batter are the two flours we most often use. I’m not familiar with the others because of other allergies combined with Celiac. King Arthur’s got some good GF recipes on their site.
 

But get the King Arthur Measure for Measure one, the other you can only use in certain recipes. 

[Spryte]

35 minutes ago, ktgrok said:

But get the King Arthur Measure for Measure one, the other you can only use in certain recipes. 

Yes, this!

[Clarita]

On 11/2/2021 at 11:24 AM, fraidycat said:

Check with her to see if cross-contamination may be an issue, because that will affect how careful you have to be about prepping and serving. For example, I can't eat gluten (not diagnosed as celiac, but definitely intolerant!) but so far I'm fine having my food prepared in the same kitchen as other wheaty/gluteny items during holidays we are just careful that my food is set/served on a separate counter/surface so nothing is dropped into my food or the wrong spoon doesn't get used in it when dishing up, etc. Generally, most of my food gets cooked first, then covered and set aside while the "toxic" 😉 stuff gets prepped, then mine is reheated when it's all ready for everyone.

I would check with her on how severe she thinks her celiac or gluten intolerance is. My brother in law can't even have food prepared in a kitchen where something gluten was also prepared in. For him he'll bring his own meal. 

[Spryte]

1 hour ago, Clarita said:

I would check with her on how severe she thinks her celiac or gluten intolerance is. My brother in law can't even have food prepared in a kitchen where something gluten was also prepared in. For him he'll bring his own meal. 

This is an important point. I would not be able to consume food from a kitchen where certain gluten containing foods are being prepared. Not without getting sick, anyway. DS and DD alway have to bring their own foods, too.

[mom31257]

6 hours ago, Clarita said:

I would check with her on how severe she thinks her celiac or gluten intolerance is. My brother in law can't even have food prepared in a kitchen where something gluten was also prepared in. For him he'll bring his own meal. 

Thank you! I will check with her. She was here a couple weekends ago when she told me she was going to start eating this way. She even said she would go to the store and get things so she wouldn't be a bother. She's so sweet! I was able to cook some stuff for her in my kitchen, and she felt fine. I tried to be careful, though. For example, I didn't have unopened smart balance spread (I avoid dairy), but I scraped the whole top off to get any crumbs I might not see.