Gluten-Free Thanksgiving Tips

I am not gluten-intolerant, but I am noticing an increasing number of people around me with gluten intolerance, which in it’s simplest essence, is a wheat allergy. (I know it can be more complicated/nuanced than that, though. Here’s a great resource.) Growing up with a sibling who has a food allergy (peanut) I can sympathize with the importance of awareness and the ability to accommodate someone’s food requirements. Just in case you need to bring a GF contribution to a Thanksgiving gathering next week, this post is for you.

My friend Amy has been modifying her diet in the past year to be gluten-free. I asked her to curate a link round-up of Thanksgiving favorites which have all been pre-screened by someone “in the know” to be GF! So, feel free to get in the kitchen with any of these! 

Alton Brown’s Good Eats Roast Turkey

Rachael Ray’s Garlic Mashed Potatoes with Spinach

Corn Bread Stuffing (A great alternative to regular bread stuffing)

Oven Roasted Garlic Brussels Sprouts

Sweet Potato Casserole (Amy’s note: this recipe calls for flour in the crunchy topping. Leave the flour out and everything will be OK, or simply pick up a GF flour from a grocery like Whole Foods.)

Fresh Pumpkin Pie (note: use this GF recipe for pie crust)

My take-aways: Luckily, it would appear that most Thanksgiving foods do not need to be altered. Turkey? Sure, as long as you stuff the bird with vegetables or corn bread stuffing. Mashed potatoes? Yams? Cranberry sauce? In the clear. It’s when you get to the dressing/stuffing, rolls, pies, and casseroles that a chef needs to use caution. In regards to marshmallows, the normal ones are GF but use caution when considering ones with fancy flavors or anything. Also, be wary of canned soups (cream of chicken, cream of celery, etc) due to preservatives that might include modified food starch or malt flavoring. And for salads, don’t use croutons, but use nuts, sunflower seeds or tortilla strips to add a little crunch.

Now, I know GF baking is a whole different animal! So many different kinds of flour to keep track of! Luckily for me, I prefer making savory dishes and leave the baking for someone else. Have you ever created a special menu due to one of your guests having an allergy? Sometimes it’s easy and sometimes it’s challenging!