A gluten-free Thanksgiving is easier than a gluten-free most-things, because the plate is mostly turkey and vegetables. Three dishes need real work — stuffing, gravy, pie crust, and then there is a set of hidden-gluten checks that catch people out. Handle those and the meal is done.

[Photo: a gluten-free Thanksgiving plate, turkey, roasted vegetables, GF cornbread stuffing, gravy]

Already gluten-free (with a check or two)

• Turkey, naturally GF. Make sure it was not dusted with flour, and that any injected or self-basting bird does not list wheat.
• Roasted vegetables, sprouts, carrots, green beans done without the casserole.
• Cranberry sauce, safe.
• Mashed potatoes and sweet potato casserole, safe if the streusel is made with GF flour or GF oats.
• Salads, check the dressing and any croutons.

Fix 1: stuffing

Two good routes. Cornbread dressing made with GF cornbread (cornmeal-heavy recipes are often already GF, check the baking mix) is the easiest, and cornbread dressing is delicious anyway. Or a white-bread stuffing using a good GF sandwich loaf, cubed and dried hard. Use GF stock. See our dressing and stuffing recipes and swap the bread.

Fix 2: gravy

Turkey gravy is normally thickened with a wheat-flour roux. Two swaps:

• Cornstarch slurry, whisk 3 tablespoons cornstarch into ¼ cup cold stock, then whisk into the simmering defatted drippings and stock. Gives a glossier gravy than a roux.
• GF flour roux, a 1:1 GF blend behaves like wheat flour here; cook it in the fat as normal.

Use GF stock, and check that any bouillon or “gravy granules” you were planning to fall back on are GF, most are not.

Fix 3: pie crust

The pumpkin and pecan pie fillings are naturally gluten-free; only the crust is a problem. Options:

• GF pie crust, a 1:1 GF flour blend with xanthan gum makes a workable crust; roll it between parchment as it is more fragile.
• Pressed nut-and-oat crust, ground pecans or GF graham crumbs with butter, pressed in. Suits pumpkin especially.
• Crustless, bake the pumpkin custard in ramekins in a water bath. No crust to worry about.

The hidden gluten checklist

• Stock and broth, many contain wheat. Buy one labeled gluten-free.
• Soy sauce, contains wheat; use tamari.
• Condensed “cream of” soups, the base of many old-school casseroles; contain wheat.
• Seasoning blends, some poultry seasonings and spice mixes use wheat as an anti-caking agent.
• Fried onions, the classic green bean casserole topping is breaded; GF versions exist.
• Self-basting turkey, the basting solution can contain wheat.
• Cross-contact in the kitchen, if a guest has celiac, use a clean cutting board, fresh butter, and a separate colander and utensils for their food, and keep GF dishes away from the bread.
• Oats, use certified gluten-free oats; regular oats are often cross-contaminated.

For the pumpkin-specific version of all this, see our gluten-free pumpkin recipes. The neighboring needs are covered in our vegetarian and vegan guides, and there is a full inclusive dietary menu.

Frequently asked questions

Is Thanksgiving dinner gluten-free?

Most of it is, turkey, vegetables, potatoes, cranberry sauce. The dishes that contain gluten are stuffing, flour-thickened gravy, pie crust, and anything made with condensed soup or breaded fried onions.

How do I make gluten-free gravy?

Thicken the defatted drippings and gluten-free stock with a cornstarch slurry (3 tablespoons cornstarch in ¼ cup cold stock), or use a 1:1 gluten-free flour roux. Check the stock is labeled gluten-free.

What is the best gluten-free stuffing?

Cornbread dressing made with gluten-free cornbread, or a white-bread stuffing using a good gluten-free sandwich loaf, cubed and dried hard. Use gluten-free stock either way.

What hidden sources of gluten are on the Thanksgiving table?

Stock and broth, soy sauce, condensed “cream of” soups, some poultry seasoning blends, breaded fried onions, self-basting turkey solutions, and regular oats. Check labels and use certified GF versions.

The bottom line

Turkey and vegetables carry the meal. Fix the stuffing with cornbread or GF bread, the gravy with cornstarch, and the pie with a pressed or GF crust, then run down the hidden-gluten checklist before you shop.

Save it for the hidden-gluten checklist, that is the part that catches people.