Gluten hides in more Thanksgiving dishes than most hosts realize: the stuffing, the gravy, the rolls, the pie crust, even some store-bought broths. For guests with celiac disease or gluten sensitivity, an unlabeled table is a minefield. The good news is that most of Thanksgiving is naturally gluten-free or easily adapted. These 18 gluten-free Thanksgiving recipes let everyone eat the same feast, safely and deliciously.

Naturally Gluten-Free Classics

Start with the dishes that need no changes at all. Roast turkey is naturally gluten-free, just check that any injected broth or seasoning is certified gluten-free. Mashed potatoes with butter and cream are fine. Cranberry sauce, roasted sweet potatoes, roasted Brussels sprouts, green beans, and most vegetable sides are naturally safe. This means a gluten-free guest can already enjoy a full plate before you adapt a single recipe; the work is in the dishes below.

Gluten-Free Stuffing and Gravy

Stuffing is the big one. Use a gluten-free bread, cubed and dried overnight, or a cornbread made with a gluten-free flour blend, and prepare it exactly as you would regular stuffing: sauteed celery, onion, sage, and thyme baked in broth. A wild rice and sausage stuffing is another excellent naturally gluten-free option with great texture. For gravy, skip the flour roux and thicken with cornstarch instead: whisk 2 tablespoons of cornstarch into cold broth, then whisk that slurry into your simmering pan drippings until thick and glossy. It tastes identical to flour-thickened gravy.

Gluten-Free Breads and Rolls

  • Gluten-free dinner rolls: Use a 1-to-1 gluten-free flour blend with xanthan gum; proof once and bake at 375 until golden.
  • Cheesy drop biscuits: Almond flour biscuits with cheddar and chives, mixed and baked in 20 minutes, no rolling required.
  • Cornbread: Naturally gluten-free when made with certified gluten-free cornmeal and no wheat flour added.
  • Herb focaccia: A gluten-free focaccia with rosemary and olive oil bakes up crisp and airy in a sheet pan.

Gluten-Free Pies and Desserts

Pie crust is the dessert hurdle, and a gluten-free crust made with almond flour, butter, and a little sugar presses into the pan easily and bakes up buttery and crisp; no rolling pin required. Use it for pumpkin, pecan, and apple pies alike. For a crustless option, pumpkin custard baked in ramekins at 350 for 35 minutes is elegant and foolproof. Apple crisp with a gluten-free oat topping and flourless chocolate torte both end the meal beautifully without any special flour at all.

Cross-Contact Safety Tips

For guests with celiac disease, cross-contact matters as much as ingredients. Use clean cutting boards and utensils for gluten-free dishes, and never use the same serving spoon in both the regular and gluten-free versions of a dish. Cook gluten-free stuffing in a separate dish rather than inside the turkey. Read labels on broth, sausage, and spice blends, which can contain hidden gluten. Label every dish clearly at the table, and when in doubt, keep it simple: the fewer processed ingredients, the safer the dish. A little care here is what turns a stressful holiday into an inclusive one.