Gluten Free Thanksgiving Part 2: Simple Switches to Transform Those Gluten-Filled Favs
By: Katie L.
What do we like to eat on Thanksgiving? Well, turkey, of course. But also stuffing (called dressing by some), green bean casserole, and don’t forget the sweet potato casserole with marshmallows and melted brown sugar on top!
Don’t kick these gluten-filled dishes off the menu this Thanksgiving! We’ll help you transform these staple dishes so everyone can enjoy them. Just follow the simple switches below, and you’ll have a g-free feast in no time!
Green Bean Casserole
Traditional green bean casseroles include 3 ingredients that contain gluten; cream of mushroom soup, soy sauce, and fried onions.
For a delicious gluten free version:
- Swap out your traditional Cream of Mushroom soup for a gluten free variety
- Try a gluten free soy sauce, like San-J Gluten Free Tamari soy sauce.
- Use Funyuns Onion-Flavored Rings* instead of the traditional fried onions. Or for a healthier option, try using slivered almonds!
*Funyuns are not labeled gluten free, though Frito-Lay does state they do not contain any gluten ingredients.
Jules’ GF Green bean Casserole recipe:
Recipe & photo credited to Jules Speaks Gluten Free
- 1 pound green beans, canned or fresh, rinsed, trimmed and halved
- 2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
- 2 large portabella mushrooms, sliced
- ½ tsp. freshly ground black pepper
- ½ tsp. garlic powder
- ¼ tsp. ground nutmeg
- 1/3 cup dairy or non-dairy sour cream
- 2 Tbs. Jules Gluten Free™ All Purpose Flour
- 2 cups cream of mushroom soup
- 1 fried onion, sliced then broken into smaller pieces (see recipe above)
- Preheat oven to 400° F. If using fresh beans, boil in lightly salted water for 5 minutes, rinse with cold water and drain. If using canned beans, rinse and set aside.
- In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.
- Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.
Stuffing is the ultimate Thanksgiving dish. And what’s even better is that it can be made gluten free relatively easily. Just follow the recipe below and remember these tips:
- Instead of using regular gluten-filled bread, simply opt for a gluten-free variety instead.
- If using broth, double check the ingredient for gluten.
- Use pure spices instead of spice mixes since these often contain gluten. Try creating your own mixture of dried sage, thyme, parsley, salt, and pepper!
- If you’re adding meats, like sausage, double check to make sure there’s no gluten added
Udi’s Gluten Free Stuffing Recipe:
- 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 & Pepper
- 1 cup of unsalted butter or margarine2 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
- Lightly butter each side of Udi’s Gluten Free Whole Grain & White Sandwich breads.
- Broil Udi’s Gluten Free Whole Grain & White Sandwich Bread till slightly brown/toasted. Allow bread to cool completely on a wire rack.
- Put bread in a Ziploc bag and slightly break toasted bread into bread crumbs (or cut into pieces). Place in bowl with parsley, sage, salt and pepper.
- Melt butter in a 12-inch heavy skillet over medium heat; add onions and saute until onions are softened. Add fennel and celery, stirring occasionally until vegetables are soft.
- Transfer vegetables to bowl with the toasted Udi’s gluten free bread crumbs. Add eggs, stock, cream and gently toss.
- Transfer mixture to a buttered shallow baking dish. Bake, covered, in middle of oven for 30 minutes at 325 degrees. To brown the stuffing, uncover and bake for an additional 20 minutes.
If you prefer a smoother texture for your Thanksgiving Day stuffing, use this gluten free breadcrumb recipe:
- 2 Loaves of Udi’s Sandwich Bread. You can use on white and one whole grain loaf, or for a heartier stuffing, try using Udi’s Millet-Chia sandwich bread instead of the Whole Grain bread.
- Note: Do the end pieces of the bread get left behind in your family? Start saving them in a plastic bag freezer bag until you’re ready to make your stuffing.
- Spread bread slices on cookie sheets. For optimum results, do not stack or overlap slices. Leave out on the counter, uncovered, for 1-2 hours.
- Preheat oven to 250. Bake for 10-12 minutes, checking frequently. You want the bread to be crumbly and golden brown, but not burnt.
- Take bread out of the oven when done and crumble by hand into a large mixing bowl. You could also do this in a food processor, but I find the hand-crumbling to be more fun!
- Enjoy! Use these bread crumbs to make some delicious gluten free stuffing for Thanksgiving.
Sweet Potato Casserole
This Thanksgiving favorite only needs two swaps to ensure its gluten free!
- Most sweet potato casseroles have sugary toppings that contain all-purpose wheat flour. You can easily substitute this flour with a gluten free variety such as Gluten Free Pantry’s All-Purpose GF Baking Flour.
- If you’ve opted to top you’re casserole with some sweet marshmallows, make sure you use gluten-free marshmallows. Most are considered gluten free, like Kraft marshmallows, but when in doubt—call the company.
Amy’s Sweet Potato Casserole Recipe:
Recipe & photo credited to Amy’s Gluten-Free Pantry
- 8 c. skinned yams or sweet potatoes (3–4 large), cut into 1″ cubes
- 2 eggs lightly beaten
- 3 T butter or butter substitute
- 3 T agave or pure maple syrup or brown sugar – all three work great
- 1 tsp. salt
- 1 tsp. vanilla
- 1 tsp. cinnamon, divided
- 1 c. chopped pecans
- 1/2 c. brown sugar
- 1/3 c. rice flour
- 1/3 c. melted butter
- Optional: about 2 c. mini or standard sized marshmallows*
- Set oven to 350.
- Skin yams, cutting out any dark spots. Cut into 1″ cubes and add to salted water, set to boil. Reduce and simmer until fork tender, about 15 minutes.
- Mash (by hand) or with the whisk attachment of a stand mixer, mix yams with eggs, butter, agave, salt, vanilla and 1/2 tsp. cinnamon for about 45 seconds, until smooth. Don’t worry about a few lumps.
- Spread mixture into 8×8 casserole pan, smoothing the top. Mix pecans, brown sugar, rice flour and melted butter together until thoroughly combined. Sprinkle evenly on top of yams (or substitute marshmallows or a combination of both) and bake for 15–20 minutes.
These are just a few simple switches to make your Thanksgiving Day feast gluten free friendly. Don’t forget that many other staple dishes for this holiday, such as cranberry sauce, mashed potatoes, and salads, are naturally g-free. Just make sure to always read the label if buying pre-made dishes.
Pair all these dishes with some yummy Udi’s Classic Dinner rolls and you’re all set!