Thanksgiving is a great time to be gluten-free. Or not. Most of the stars of the day (turkey, vegetables, potatoes) are naturally gluten free and require little to no alterations in their purest state. Trickier are the baked goods– stuffing, rolls, gravy, pies. Whether you’re hosting or bringing along a side dish to share, it’s important to have a recipe you trust so you can enjoy the favorites of the day. I’ll share some of our family recipes; feel free to share yours as well!
We make cornbread and turn it into stuffing with a chicken apple sausage. I shared my cornbread recipe last year, and you can find it here.
My mom started the tradition years ago of a carrot herb biscuit that everyone loves, and I was fortunate to find a similar gluten free recipe so that I could continue the tradition. The basic recipe begins here, then I substitute four ounces of shredded carrots for the cheese, and add one teaspoon each of dried basil and parsley flakes to the flour. For a simpler, more traditional roll, we have enjoyed this very easy recipe.
Fortunately, the filling for our favorite pies (pumpkin, apple, and pecan) were gluten-free, but needed a special crust. I regularly thank Gluten Free on a Shoestring for her pie crust recipe and video tutorial, as it gave me the courage to attempt not just pie crust, but gluten-free pie crust. It’s perfect for both sweet and savory pies, simply by adding, or omitting, sugar as directed.