Gluten Free Stuffing Recipe

This is an easy gluten free stuffing recipe that’s easily customizable. We recommend using our Canyon Bakehouse gluten free bread for this recipe- we’ve had a lot of customers use it for their stuffing recipes that have turned out great.

1 loaf gluten free bread I used an 18 ounce loaf

¾ cup vegan buttery spread

1 medium onion chopped

3 stalks celery chopped

¾ teaspoon salt

½ teaspoon ground sage

½ teaspoon onion powder

¼ teaspoon pepper

1 ¼ cups vegetable broth or chicken broth

⅓ cup parsley

¼ teaspoon garlic salt

See the entire recipe and directions at The Pretty Bee!

Vegan Irish Soda Bread

Irish Soda Bread is amazing, but it's usually full of dairy products. This recipe is a great option if you or your friends are dairy free or vegan! Erin go Bragh!

1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*

1/2 cup dried currants (or raisins)

2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants/raisins)

2 tablespoons granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon fine-grain salt

1/4 cup 1/2 stick vegan butter, cut into squares

See the entire recipe and directions at Kitchen Treaty.

Vegan Gingerbread Loaf (GF)

This is a wonderful, healthy bread that makes a nice breakfast or treat on a chilly December day! It’s gluten free, vegan, and low in sugar, so everyone can enjoy it!

Dry Ingredients:

2 1/2 cups (250 g) oats, blended into a fine flour*

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients: 

2 flax “eggs” (2 tablespoons ground flax + 5 tablespoons water)

1/2 cup (80 g) + 2 tablespoons coconut sugar

1/2 cup (120 g) unsweetened applesauce

1/4 cup (85 g) molasses

1/4 cup (60 ml) avocado oil*

1 tablespoon apple cider vinegar or lemon juice

Toppings: (Optional):

2 tablespoons turbinado or raw cane sugar

Melted coconut butter or icing sugar, to drizzle on top

See the entire recipe and directions at From My Bowl.

Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, but it’s sometimes a tricky thing to make when you’re dairy-free. I’ve made a lot of dairy-free pumpkin pies over the years, and some haven’t turned out as well. I made this one recently and thought it turned out great and was nice and simple.  I've put an egg substitution idea below for a vegan pie.

INGREDIENTS:

1 store-bought pie crust (or unbaked homemade pie crust)**
1 15-ounce can pumpkin puree
3/4 cup brown sugar
1 cup canned coconut milk (the full fat kind, not “light” coconut milk)
2 large eggs*
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon coarse salt

*For a vegan substitute, add an extra 1/4 - 1/2 cup of pumpkin puree. I’d also recommend adding 2 tbs of cornstarch, since no one wants a liquidy pumpkin pie!

**If you need a gluten-free pie crust, we have some available at the store, otherwise, here’s a great gluten-free pie crust recipe.

See the entire recipe and directions at Boston Girl Bakes.

Creamy Pumpkin Pie Bars (GF & Vegan)

This recipe is a great way to satisfy a craving for pumpkin pie with a lot less work, plus it’s allergy-friendly!

INGREDIENTS:

CRUST:

1 cup gluten-free rolled oats

1 1/2 cups almond flour

1/4 tsp sea salt

2 Tbsp coconut sugar

1 Tbsp maple syrup

4-5 Tbsp melted coconut oil 

FILLING:

2 3/4 cups pumpkin purée

1/4 cup maple syrup

1/4 cup coconut sugar (or substitute your favorite natural sugar)

1/4 cup unsweetened plain almond milk

2 1/2 Tbsp cornstarch

1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)

1/4 tsp sea salt

FOR SERVING optional: Coconut Whipped Cream

See the entire recipe and directions at the Minimalist Baker.

Earl Grey Tea Cookies

These are something a little different, and make a wonderful, unique cookie! Earl Grey is one of my favorite tea blends, so it’s nice to use it in a different way!

Ingredients:

• ⅓ cup of fresh, filtered water

• 5 Earl Greyer tea bags by Republic of Tea

• ¼ cup of unsalted butter, softened and cubed

• ½ cup of sugar

• 1 egg

• 1½ cups of flour (or gluten-free flour blend)

• ¼ tsp of salt

Steep 3 Earl Greyer tea bags in boiling water for 3 minutes.

Remove the tea bags and set the tea aside to cool. Preheat the oven to 375°.

In a small bowl, cream the butter and sugar until light and fluffy. Beat in the egg and cooled tea.

In another bowl, tear open the contents of the 2 remaining tea bags and blend with the flour and salt. Gradually beat into the creamed mixture.

Shape tablespoons of dough into balls and place them 2 inches apart on ungreased baking sheets. Flatten slightly with the bottom of a glass. Bake for 6-8 minutes or until light brown. Place the cookies on wire racks to cool completely.

Enjoy!

Double Chocolate Peppermint Cookies (Gluten and Dairy Free)

This is a delicious holiday cookie recipe for anyone, but they’re especially fabulous for people with gluten or dairy-free diets!

2 1/2 cups of Gluten-free Flour Blend (gum-free)

1 teaspoon fine sea salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 cup organic extra virgin coconut oil, solidified not liquid

1 cup (about 225 grams) organic raw sugar

2 large farm fresh brown eggs, beaten

2 teaspoons vanilla extract

2 teaspoons peppermint extract

1/2 cup unsweetened organic cocoa

1 cup mini dairy-free chocolate chips

See the entire recipe and directions at tasty-yummies.com.

Soft Gluten Free Anisette Cookies

These wonderful Italian cookies are perfect for holiday baking!

INGREDIENTS:

For the cookies:

2 cups (280 g) all purpose gluten free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

1/2 cup cornstarch (or try arrowroot)

1 tablespoon baking powder

1/2 teaspoon kosher salt

3/4 cup granulated sugar

8 tablespoons unsalted butter, at room temperature

3 eggs at room temperature, beaten

2 teaspoons pure anise extract or 1/2 tsp. anise oil

2 to 3 tablespoons milk (any kind), at room temperature

For the glaze:

1 1/2 cups confectioners’ sugar

1 teaspoon pure anise extract or 1/4 tsp. anise oil

1 tablespoons milk (any kind), plus more by the 1/4 teaspoonful if necessary

Nonpareils, for decorating (Cake Mate & Betty Crocker brand nonpareils are gluten free in the U.S.)

See the entire recipe and directions at Gluten Free on a Shoestring.

Three Ingredient Pumpkin Spice Cookies (Allergy Friendly)

These delicious pumpkin cookies are allergy-friendly and are a snap to make!  They’re especially amazing for people with gluten or dairy-free diets!

INGREDIENTS: 

1 package Namaste Spice Cake Mix

1 can pumpkin puree

1 cup Enjoy Life Chocolate Chips

1 tsp. pumpkin pie spice (optional)

DIRECTIONS:

Mix pumpkin and cake mix until well combined, then stir in chocolate chips.

Drop spoonfuls of cookie batter onto a lined cookie sheet and bake at 350 degrees for 13-15 minutes or until lightly browned.

Let cool and enjoy!

Note: We have dairy-free mini chocolate chips, regular chocolate chips, and chocolate chunks at the store by Enjoy Life, all of which are wonderful in this recipe!

Crustless Pumpkin Pie (Low Sugar and Vegan)

This is a great, healthy twist on pumpkin pie, and is much lower in sugar and fat than traditional pumpkin pie! It’s also allergy-friendly! Plus its also only 70 calories per slice! It’s a fantastic dessert to celebrate the beginning of fall!

• 1 tsp pumpkin pie spice

• 2 tsp cinnamon

• 1/2 tsp salt

• 2 tsp baking powder

• 1/3 cup flour, such as spelt, oat, white, sorghum, or almond

• 1/3 cup sugar of choice or xylitol

• pinch uncut stevia OR 2 extra tbsp sugar

• 1 (15-oz) can pumpkin puree

• 3/4 cup + 2 tbsp milk of choice

• 2 tbsp oil, or omit and increase milk to 1 cup

• 1 tbsp flax meal OR 2 tsp cornstarch (can be omitted if pie will be served in a bowl)

• 2 1/2 tsp pure vanilla extract

See the full recipe and ingredients at Chocolate Covered Katie.

Chocolate Peppermint Bliss Balls

This recipe is full of the flavors of the season while still being a healthy, whole food recipe. It makes a great wintery snack or dessert!

• 1 cup dry roasted almonds

• 1 cup dry roasted cashews

• 12 medjool dates, seeds removed

• 3 tablespoons cacao or cocoa

• pinch of salt

• 1/4 teaspoon of food grade peppermint oil or 1 teaspoon natural peppermint extract

See the entire recipe and directions at Whole Food Simply.

Hummus and Cucumber Appetizer Bites with Black Sesame Seeds

This appetizer recipe is light and delicious and also fits in with just about any special diets your guests may have: gluten free, paleo, low carb, vegan, dairy free… you name it. Plus they’re easy to put together and look rather gourmet on a platter. It’s a win win!

Ingredients:

cucumbers, as many as desired (One large cucumber will make 10-14 appetizer bites)

hummus (use purchased hummus, or see links to hummus recipes in the recipe links below)

black or white sesame seeds

See the entire recipe and directions at Kalyn’s Kitchen.

Perfect Paleo Lemon Bars (GF & Nut Free)

These are a delicious, fresh tasting treat for gluten-free and Paleo diets! They're definitely a crowd pleaser!

Ingredients
Crust:
1/4 cup raw honey
1/3 cup ghee room temp*
1 egg room temp
1 tsp pure vanilla extract
2/3 cup coconut flour
1/4 cup tapioca flour
1/8 tsp sea salt
grated zest of 1 lemon

Filling:
1/2 cup fresh squeezed lemon juice about 4 lemons
Grated zest of one lemon
1/3 cup + 1 Tbsp raw honey
3 eggs plus 1 yolk
1 Tbsp tapioca flour
1/2 tsp coconut flour

See the entire recipe and directions at Paleo Running Mama.

Cauliflower Stuffing (Low Carb, Paleo, and Grain Free)

Thanksgiving doesn't have to mean throwing dietary restrictions out the window- there are plenty of delicious options for low carb or gluten free diets!  Cauliflower is such a versatile vegetable, and this recipe will make you barely miss the bread!

4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth

See the entire recipe and directions at Delish.

Maple Pecan Tart

Pecan pie is a wonderful, old-fashioned dessert perfect for Thanksgiving. This recipe substitutes maple syrup for the corn syrup usually used in pecan pie, and while this is still a rich dessert, pecans are full of antioxidants and good fats!

1 large egg yolk
3 tablespoons unsalted butter, melted, divided
2 tablespoons canola oil
1 tablespoon water
2 cups pecan halves, divided
1 tablespoon granulated sugar
1 cup plus 2 tablespoons all-purpose flour (use gluten-free flour if needed)
½ teaspoon salt, divided
2 large eggs
½ cup pure maple syrup
½ cup packed dark brown sugar
2 teaspoons dark rum (optional)
⅓ cup dried cherries, chopped (raisins can be substituted if desired)

See the entire recipe and directions at Eating Well.

Roasted Green Beans, Mushrooms, and Onions

Forget the gross canned green bean casserole this Thanksgiving and wow your guests with these gourmet (and simple to make) green beans for a fresh take on the Thanksgiving staple!

1 1/2 lb. green beans, trimmed
1 medium red onion, sliced into rings
8 oz. cremini mushrooms, sliced
8 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 c. fresh bread crumbs or panko bread crumbs (use gluten-free if desired)
1/2 tsp. dried oregano
1/2 c. freshly grated Parmesan
Juice and zest of 1 lemon

See the entire recipe and directions at Delish.

Dairy Free Caramel Apples (Allergen Friendly)

These caramel apples are perfect for Halloween and are great for kids (and adults!) with food allergies!  This recipe is dairy, gluten, soy, and nut free!

Ingredients:

1 cup Earth Balance soy free vegan buttery spread
2 cups light brown sugar packed
1 cup light organic corn syrup*
11 ounces full fat coconut milk*
1/4 teaspoon salt
10-12 tart apples

*Note: Many people with tree nut allergies can safely consume coconut milk, but if necessary for allergies, feel free to substitute another non-dairy milk for the coconut milk.

See the entire recipe and directions at The Pretty Bee.

Simple Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, and this is a perfect version for guests who are dairy free. The recipe also includes an easy recipe for pie crust, though we do have frozen pre-made gluten free pie crusts available at the store if needed.  Also, this recipe uses a whole can of pumpkin (maybe it's just me, but it drives me insane when a recipe only uses a partial can of pumpkin).

Crust:

• 1 1/2 cups all-purpose flour plus
• 2 tablespoons all-purpose flour
• 2 teaspoons white sugar
• 1 teaspoon salt
• 1/2 cup canola oil
• 2 tablespoons rice milk

Filling:

• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (15 ounce) can pumpkin puree
• 2 tablespoons canola oil
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups rice milk (or your favorite non-dairy milk)

See the entire recipe and directions at All Recipes.

Two Gluten Free Stuffing Recipes

Who doesn't love stuffing on Thanksgiving- or at any time, really. Here are two great gluten-free stuffing recipes- the first is more elaborate, and the second is a great basic recipe that is easy to customize (though in truth, even with all the gourmet stuffing recipes everywhere, it's the basic recipes that have always been my favorites).

Udi's Gluten Free Stuffing Recipe

Ingredients

1 loaf of Udi’s Whole Grain Gluten Free Bread
1 loaf of Udi’s White Sandwich Gluten Free Bread
1/4 cup of fresh flat-leaf parsley
3 tablespoons of fresh sage
Salt and pepper to taste
1 cup of unsalted butter or margarine
2 onions (or 1 large onion)
1/2 cup of chopped fennel
1/2 cup of chopped celery
2 large eggs, lightly beaten
1 cup low sodium chicken broth
1/2 cup heavy cream

Read the entire recipe and directions at Udi's Gluten Free.

The Basic Gluten-Free Stuffing Recipe

1 loaf gluten-free sandwich bread, diced into 1-inch cubes
1 large yellow onion, peeled and diced
2 stalks celery, diced
2 tablespoons chopped fresh sage
2 large eggs
3 cups chicken stock, heated (feel free to use vegetarian broth if desired)

Read the entire recipe and directions at The Gluten Free Girl.

We also have gluten free and vegetarian gravy mixes available at the store.

Healthy Chocolate Crinkle Cookies with Stevia

These cookies are suitable for diabetics or those watching their sugar, as well as anyone who wants to have holiday cookies that are on the lower calorie side.

Makes 26 cookies

Ingredients:

1/2 cup unsweetened cocoa powder
1/2 cup cane sugar (coconut palm sugar should work too)
1/2 cup stevia for baking or 12-13 packets
1/4 cup coconut oil, melted (or another healthy oil)
1 egg
2 egg whites (or 1/4 cup carton egg whites)
1 tsp vanilla
1 cup oat flour (you can make oat flour by grinding old fashioned or quick oats in your blender/food processor)
1 tsp baking powder
1/4 tsp salt
1/2 cup icing sugar (but you’ll only actually use 1/4 cup)

See the entire recipe and directions at Busy but Healthy.