Gluten-Free Thanksgiving Recipes

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

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

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.

The combination of mushrooms and sausage in this fantastic gluten-free stuffing is super-savory and comforting, making it a great addition to any Thanksgiving table.

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.

Bryan Caswell's method for making his version of corn pudding is brilliant in its simplicity: He grates corn on the cob, places it in a hot skillet and bakes it. As the corn cooks, it turns creamy in the middle and crusty on the edges. Caswell's tip: "Be sure to bear down on the cob a bit when grating to extract all the juices in the kernels."

Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.

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.

Almond flour makes for a crumbly gluten-free biscuit. These are best when served warm with a pat of salted butter and a drizzle of good honey or jam.

Cooks in northern India make this dish, called sarson ka saag, when winter greens are in season. Sanjeev Kapoor's daughters like spreading the greens on makki ki roti (cornmeal bread), adding a cheese topping and grilling the bread to make a kind of pizza.

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy. 

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

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

Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking.

This lightly sweet pumpkin bread combines coconut flour and traditional pumpkin pie spices for a gluten-free fall treat. It's best when served warm, with salted butter.

Sweet-sticky dates and cooked beets are the base for these flourless chocolate cakes from bloggers Melissa and Jasmine Hemsley. The tangy yogurt frosting coupled with a little heat from cayenne and crushed red pepper makes them fun to eat.