Gluten-Free Holiday Recipes

The sweet, sticky glaze on this juicy ham is subtly spiced with fennel, coriander and star anise.

Instead of a flour-based béchamel, this green bean casserole is thickened with a little corn starch to keep it gluten free.

Tanya Holland spikes her mashed potatoes with roasted garlic and Tabasco, so they're a little spicy and deeply flavorful.

Sweet cranberries and crispy pancetta dress up this quick spinach side dish.

These delicious gluten-free buns are filled with a garlic-parsley butter and brushed with yet more garlic butter. The ingredients in this recipe are available from a well-stocked health food store.

Dressing up rice pilaf with carrots, salted pumpkin seeds and roasted almonds gives it fantastic crunch, as well as lots of additional flavor.

"The greatest poultry I've ever had was in France, where it's dry-brined to concentrate the flavor," says Frank Stitt.

Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw.

Cream cheese makes the sauce here especially rich and smooth. In addition to being made with gluten-free pasta, this mac and cheese is topped with crushed rice cereal instead of the usual bread crumb topping.

Classic cranberry sauce is great—but can be one-dimensional. Make this chutney instead, or try store-bought ones.

Toasted almonds and chopped parsley are healthy additions to this super-simple, gluten-free brown rice dish.

The broccoli here retains a nice crunch—it's an excellent alternative to overcooked broccoli casseroles.

Julianne Jones makes this lovely, luscious soup simply by pureeing celeriac (celery root) with celery and vegetable stock—there’s no cream. For an equally delightful chilled version, Jones recommends thinning the soup with a little more stock.

Chef Sean Brock's quick and easy sautéed collard greens are bright and lemony, with a bit of heat from dried chiles and crunch from chopped roasted peanuts.

This flaky, gluten-free pie crust can be used with any fruit filling.

Belinda Leong doesn’t intentionally make virtuous desserts, but this cake just happens to be gluten-free. It has a remarkable, light texture and an intense almond flavor. Leong suggests using a high-quality almond paste that’s at least 66 percent almond. “The cheaper stuff tastes fake,” she says.