We have plenty of Thanksgiving options for those following a gluten-free diet, and many of our favorite recipes are naturally gluten free—no modifications necessary. And for all the pumpkin pie lovers out there, our gluten-free version is a complete re-engineering of the classic holiday dessert to guarantee baking success.
Herbed Roast Turkey
Herbed roast turkey is a flavorful, fragrant alternative to a plain roasted bird, and our recipe ensures great herb flavor in every bite. The key is making a potent herb paste (a combination of parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, mustard, and oil) and adding it in four strategic applications to the bird. Get the Recipe
Wild Rice Pilaf with Pecans and Dried Cranberries
For a winning pilaf, our recipe combines cultivated wild rice (with its strong flavor, ebony color, and resilient texture) with long-grain white rice, and then we add onions, carrots, dried cranberries, and toasted pecans to the mix. The trick is to cook the rice slowly in plenty of simmering liquid, checking it for doneness every couple of minutes past the 35-minute mark. Get the Recipe
Roasted Brussels Sprouts
Our one-pan recipe produces tender, nutty-tasting Brussels sprouts that are well-caramelized on the outside and tender on the inside. To achieve both goals, we start the process by roasting the sprouts covered, with a little bit of water, which steams the vegetables. Finishing them uncovered lets them dry out in the oven and caramelize. Get the Recipe
Potato Casserole with Bacon and Caramelized Onion
In the old days, this casserole of potatoes and onions was baked beneath a roast, which allowed the casserole to be seasoned by the savory fat and juices of the roast. To get the same luxurious results without the roast, we start by rendering a small amount of bacon, which lends the dish a meaty flavor with a hint of smokiness. Get the Recipe
GF Pumpkin Pie
Pumpkin pie filling is naturally gluten-free, but our recipe starts with a thicker mixture that would not readily soak into our gluten-free crust. Our re-engineered pie crust is not only tender, but also light and flaky. Like conventional recipes, this pie dough can be prepared in advance and refrigerated for 2 days, but this pie is best the day it is made. Get the Recipe
