Celiac Friendly Thanksgiving
Special Diets on on October 16 2017 by Bob's Red Mill

Celiac Friendly Thanksgiving

It’s that time of year again. Thanksgiving is just around the corner, and it’s coupled with all the requisite family and friend gatherings, and laden with food and drink. It’s that time of year where all those home cooked goodies you can’t resist make their grand appearance. Foods that are loaded with delicious carbs, sugar, and that sneaky little ingredient called gluten are trotted out one by one, tempting you to partake. Unfortunately, dealing with celiac disease isn’t fun, and sometimes you may feel it limits your ability to enjoy the holiday and the typical Thanksgiving dining fare. Perhaps you have friends who keep telling you to try different gluten free recipes, but those recipes just continue to stare you down. If you’ve never made gluten free treats before, a stare down is normal. You might even feel a bit daunted, thinking there’s no way gluten free treats can be made and still be called “treats.” We promise you, they can indeed be done, and you can have a celiac-friendly Thanksgiving with all the dishes (and treats) that are just as good (or even better) than those from your Thanksgiving gatherings in the past. So good in fact, your guests probably won’t even realize they are eating gluten free. Unless, of course, you tell them. We won’t if you won’t. All it takes is a little extra effort and creativity to determine where gluten may be hiding in your cherished box of recipes, and then ferret out all the gluten free ingredients that work well as substitutions. You can take baby steps and try a wide variety of ready-made gluten free foods, or you can go all in and do things “Grandma style,” making all your dishes from scratch, using gluten free ingredients. It’s entirely your choice, and thankfully, when it comes to going gluten free, there are many of them. That said, here are a few recipes you can add to your gluten free recipe box and enjoy for many more Thanksgivings to come!

Vegan and Delicious Gluten Free Pumpkin Pie

Celiac Friendly Thanksgiving _ Bob’s Red Mill Nothing says Thanksgiving like a good pumpkin pie, maybe topped with a healthy dollop of whipped cream for good measure. You might have thought a gluten free, vegan version of your old favorite wasn’t even possible. Fortunately, it’s not only possible; it’s doable with just ten ingredients. This pie recipe features Bob’s Red Mill Gluten Free 1-to-1 Flour, along with vegan butter, pumpkin puree, and plain almond milk. Mix those things with tasty ingredients like maple syrup, brown sugar, coconut oil, cornstarch, and pumpkin pie spice, and you’ve got the makings of one tasty gluten free pumpkin pie.

Pumpkin and Sage Cornbread

Don’t really care for the cinnamon and spice pumpkin flavors found in a pie? How about some savory pumpkin and sage cornbread instead? This recipe is low sugar, low carb, low calorie, and lactose-free. It features ingredients like Bob’s Red Mill Gluten Free 1-to-1 Flour, medium grind cornmeal, corn grits (polenta), pumpkin puree, and pumpkin chunks. Add to that list sea salt, sage, vegetable oil, eggs, and baking powder, and you have all the fixings for a crumbly and delicious pumpkin and sage cornbread. Side Note: This recipe can double as an excellent gluten free cornbread stuffing too!

Gluten Free Snickerdoodles

Nothing says festive holiday like a toppling plate of snickerdoodles! And when those little mouthwatering cookies also happen to be gluten free, there’s nothing standing between you and utter Thanksgiving bliss. This recipe features Bob’s Red Mill Gluten Free 1-to-1 Flour as the premier ingredient, along with sugar, unsalted butter, eggs, baking soda, cream of tartar, and of course, cinnamon. Really, who can go wrong with cinnamon and sugar?

Perfect Gluten Free Gravy

Who doesn’t love drizzling savory, homemade turkey gravy over a side of mashed potatoes loaded with butter? Unfortunately, most gravy is made using flour, which contains gluten. This is where you can substitute Bob’s Red Mill Gluten Free 1-to-1 Flour in your favorite turkey gravy recipe, and we bet your guests will never even notice the difference. You could also try your favorite gravy recipe using sweet white rice flour instead. Either way, satisfy your craving for gravy minus the gluten, and your body will thank you for it. So will your gluten-sensitive guests! As you can see, preparing a celiac-friendly Thanksgiving get-together doesn’t have to be stressful. With careful label reading and some high-quality gluten free substitutions, you can make just about any favorite Thanksgiving recipe celiac friendly.


  1. Kelly Mahan
    Thank you for sharing these recipes with us! I'll definitely prepare a couple for my own thanksgiving =)
  2. Melissa Rose-Williams
    Melissa Rose-Williams
    Recipes for Pumpkin Cookies, Pumpkin Cheesecake, Pumpkin Bread, Pumpkin Roll with filling and of course Pumpkin Pie.
  3. Beth
    These are wonderful! My new daughter in law is GF and I'm doing Thanksgiving dinner this year, so these will be of great help as I have been looking for such recipes. She usually brings her GF foods( bought, she is not a cook) as I am still learning and only have a few tried and true recipes such as apple crisp which we will also have this year, but this cuts my stress level over the dinner WAY down!!!!!! I'll be sure to share them with her so she too can begin making her own tasty recipes!
    1. Linda McNeil
      so glad you are thinking of your daughter-in-law with love this way. As you prepare her GF foods, if she is gluten free due a sensitivity or celiac disease, would you please be very mindful of cross-contamination of her food. When you prepare it, prepare it in a freshly washed glass dish (no plastic that that has been used with gluten foods before), using steel utinsils and use butter or oil instead of cooking spray. (spray sometimes has gluten). Also, when you prep foods with your knives, cut on a seperate surface (new cutting board or use butcher paper under the food) and store in glass or metal bowls freshly washed. Cross-contamination is one of the easiest ways for a celiac to get sick... and it only takes a crumb or residue to make them sick. THANK YOU for loving your daughter-in-law enough to try. This means a lot.
  4. Vicki K
    Was looking at your 1-to-1 GF flour and read about the recipe "Kale Seafood Burgers." The narrative said your "favorite SIDE was k__." I can't remember how the person writing your blog (I would do it too if I were you), spelled it, but I thought KOMBUCHA (spelled correctly) was a TEA. Am I totally out of my mind? But listen, if you are not familiar with Gluten-Free lingo, THATs OKAY, b/c WE CAN BUY YOUR STUFF TO MAKE OUR STUFF!!! We don't care if you are savvy to the lingo, honest we don't! So don't pretend, it's not nice. We LOVE YOU, Bob's Red Mill! I subscribed to your newsletter.
    1. Sarena Shasteen
      Hi Vicki, I'm the one that wrote that post and it is supposed to say kabocha. Kabocha is a Japanese pumpkin and when it's roasted, it is amazing! It works perfectly with the seafood burgers. http://www.specialtyproduce.com/produce/Kabocha_Squash_363.php

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