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Gluten Free Recipes for Thanksgiving


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I’m a big fan of stuffing. I love simple stuffings – like the old Stove Top stuff (don’t judge).  Of course it is sadly full of gluten so we can’t touch the stuff, but we can recreate our own.  And guess what?  It is smashingly easy and way less expensive.

Here’s how you do it. Get some of your favorite gluten-free bread. The bread counts for a lot of the flavor. Whether you buy the loaf or make it doesn’t matter. Just make sure you love it.

And then just because it makes stuffing taste all the better, make or buy a GF cornbread. Then cube it up and leave it out to get stale. Cube up the other loaf of bread and toss it with a little olive oil and more herbs and send it into a low oven to toast slightly and then leave it out on the counter for a few days to get really stale.

And then the only work left is to heat up the broth just a little bit, sauté a little celery and onion with some seasonings, and toss it all together gently and bake.  Move over Stove Top. We might be gluten-free, but we aren’t stuffing-free.  Gluten Free Stuffing.

Because Thanksgiving should be about more than stuffing, this is about pie.

Reinventing that boring pumpkin pie was this year’s late summer challenge. Neither of us tolerate dairy in huge quantities anymore and the pie was begging for a makeover.

The 1st test was not bad. The 2nd try a little more promising and the last two were great. There are a few tricks to making this pie taste great, but heck – even if you just throw it together, it will taste terrific.

At last, Thanksgiving will be more than just about stuffing – it’ll be about stuffing, mashed potatoes and pie. I’m thankful.

Dairy Free/ Gluten Free Pumpkin Pie


Image credit – Tim Horel

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About Lisa Horel


I’ve been baking gluten-free for over ten years. I’ve converted lots of recipes to gluten-free and I am not above creating a new recipe when it suits. I blog at GlutenFreeCanten and I recently published my first book, The Gluten Free Canteen Book of Nosh.




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