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!

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.

Vegan Apple Cake

This upside-down apple cake looks absolutely gorgeous on a dessert table, and is a nice Thanksgiving option for people with special diets (there’s a gluten-free option at the bottom of this recipe). It’s also a lot lower sugar than most dessert recipes and doesn’t require a cast iron pan like most upside-down cake recipes do. This is a cake that everyone would enjoy, and let me tell you from experience, people with special diets REALLY appreciate when hosts make them dishes that they can actually eat!

Ingredients:

For the caramel apple topping:

4 tablespoons vegan butter

1/2 cup brown sugar

3 tablespoons maple syrup

1/4 teaspoon salt (you can add up to 1/2 tsp for extra salty caramel)

1 cup sliced apples

Dry ingredients for the apple cake:

1 1/2 cup flour*

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Wet ingredients:

1 cup soy milk (or almond milk, oat milk, or any other plant-based milk)

1 1/2 teaspoon apple cider vinegar or white vinegar or lemon juice

1/3 cup oil any neutral-flavored oil will work

1/2 cup apples diced

*For a gluten-free cake, try substituting almond flour, the almond taste goes very well with the flavors in this recipe. Almond flour does not rise as much as regular flour, but it is definitely delicious!

See the entire recipe and directions at The Hidden Veggies.

River's Pumpkin Bread

My daughter River loves this bread, it’s a favorite fall treat! This is a lower-sugar version than most quick breads and is full of antioxidants from the pumpkin! It makes a great breakfast or snack, and it makes your home smell delicious while it’s baking!

INGREDIENTS:

• 1 can pumpkin

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup oil

• 1/2 cup brown sugar

• 2 eggs

• 1 teaspoon vanilla

• 2 teaspoon ground cinnamon

• 1/4 tsp each of clove, nutmeg, allspice, and ginger

• 2 cups all-purpose or whole wheat flour

DIRECTIONS:

1. Add all ingredients to a mixer except flour and mix well.

2. Add flour and mix until combined, try not to overmix.

3. Pour mixture into a greased loaf pan and bake at 350 degrees for 65-70 minutes.

4. You can also make these into regular-sized muffins, which cook at 350 degrees in about 20 minutes.

5. Wait until the loaves are cool before slicing.

6. Enjoy!

NOTES:

This recipe is extremely adaptable to be used with whatever you have in the house. I've made it with white flour, whole wheat flour, with bananas, with applesauce, and even rum or almond extract when I was out of vanilla.

You can also add raisins or chocolate chips, or increase the sugar if desired, but I prefer it plain since it has less sugar that way (I even once made this and forgot the sugar, and we still ate it!).

I usually double the recipe and then freeze them as individual slices which can then be heated up in the toaster.

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!

Paleo & Keto Pumpkin Bread

This delicious pumpkin bread is fantastic for people who are watching their carbs, are on keto diets, or are gluten free!

INGREDIENTS

• Avocado oil spray for the pan

• 3 large eggs

• 1 (15oz can) pure pumpkin puree

• 1/4 cup honey, or 1/4 cup xylitol

• 1 tablespoon vanilla extract

• 1 tablespoon ground cinnamon

• 2 cups NOW Foods blanched almond flour

• 1/4 teaspoon coarse kosher salt (not fine salt)

• 1 teaspoon baking soda

See the entire recipe and directions at the Healthy Recipes Blog.

Vegan Pumpkin Pie (GF)

This recipe is perfect for holiday guests who can’t have dairy or eggs and it’s also much lighter than traditional pumpkin pie, making it a great end to a feast! This recipe is also gluten free, so it’s great for people with all kinds of allergies or special diets.

• 1 (15 oz.) can pumpkin (not pumpkin pie filling)

• 1 cup coconut milk

• 1/3 cup maple syrup

• 2 tablespoons brown sugar

• 1 tablespoon pumpkin pie spice

• 3 tablespoons organic corn starch

• 1/2 teaspoon sea salt

• 1 teaspoon pure vanilla extract

• 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell

• dairy free whipped cream, for serving

See the entire recipe and directions at Yummy Mummy Kitchen.

Oven Roasted Root Vegetables

This is a delicious fall recipe that also looks beautiful on a Thanksgiving table! The vegetables listed in the recipe make a wonderful, unique combination, but can be substituted any favorite root vegetables you have on hand- sweet potatoes, rutabagas, turnips, carrots and more. The addition of fresh herbs like rosemary is another idea to customize this dish to your family’s tastes.

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled

3 large Yukon gold potatoes (1 1/2 pounds), scrubbed

1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed

1 medium red onion

2 large parsnips (about 8 ounces)

1 head garlic, cloves separated, and peeled (about 16)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 teaspoons kosher salt

Freshly ground black pepper

See the entire recipe and directions at The Food Network.

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.

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.

Clean Eating Green Bean Casserole

I love green bean casserole, but Campbell's cream of mushroom soup and canned fried onions aren't really the pinnacle of health.  This is a fantastic, fresh alternative that would be a welcome addition to any Thanksgiving feast (plus its gluten free and dairy free)!

Ingredients:

1 yellow onion, sliced thinly
1 tablespoon coconut oil, or butter
2 cups parsnips, chopped
10 oz. mushrooms, chopped
3 cloves garlic, minced
1/4 cup nutritional yeast
1 1/2 cups water
1 1/2 teaspoons fine sea salt
1 lb. fresh green beans

Read the entire recipe and directions at Detoxinista.

Crustless Cardamom Sweet Potato Pie with Stevia

This awesome (and low calorie) recipe uses NuNaturals Stevia Baking Blend.  It's a great product that is naturally sugar-free that substitutes very well for sugar in recipes.   

Ingredients:

• 1 large sweet potato, peeled and cut into 1-inch pieces
• 1/2 c. NuNaturals More Fiber Baking Blend
• 1/2 c. light coconut milk
• 2 large eggs
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cardamom
• 2 tbsp. cornstarch
• 1/2 tsp. salt
• cooking spray
• 1/4 c. chopped crystalized ginger (optional)

See the complete recipe and directions at Oh My Veggies.

Light and Fluffy Gluten Free Dinner Rolls

One frequent problem with gluten free baking is that gluten free breads don't usually rise as much as conventional wheat baked goods; these rolls are an exception- and they're exceptional!

 Ingredients:

2 tablespoons active dry yeast
2 cups warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch

See the entire recipe and directions at Lynn's Kitchen Adventures.