Tricks for a gluten-free Thanksgiving

February 25, 2012

Food, Holidays, Recipes

Start searching early for easy recipes that allow for simple ingredient substitutions.

by LynnRae Ries — 

Thanksgiving is a time of sharing fun, family and definitely food, but it can be challenging for those with wheat and gluten allergies. Keep your holidays gluten-free and food-allergy safe by following a few simple guidelines.

1. Start searching early for easy recipes that allow for simple ingredient substitutions.

2. Read all label ingredients — not just the front label.

3. Prepare gluten-free or allergen-free foods before making the rest of the meal to prevent cross contact.

If you are feeling rushed for the holidays, leave the gluten-free or allergen-free foods to the experts. Many wonderful establishments around the Valley carry ready-made, gluten-free baked goods and specialty items to help you enjoy the holidays. Many of these offer shipping via their Web sites, as well.

Here are two recipes to try at home.

Easy Gluten-Free Dinner Rolls


  • 2 large eggs
  • 3 tablespoons milk or water
  • 1 cup unflavored, unsweetened yogurt
  • 1/4 cup oil
  • 1 teaspoon rice or cider vinegar
  • 1/4 cup white rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 3/4 cup cornstarch (or 2 cups gluten-free baking mix)
  • 1/2 teaspoon baking soda
  • • 1/2 tablespoon baking powder
  • • 2 tablespoons sugar
  • • 1/2 teaspoon salt
  • • 2 teaspoons xanthan gum (if not in your baking mix)
  • • 2 teaspoons yeast (optional)


Preheat oven to 350°. Grease muffin cups. Mix wet ingredients together in a bowl. Mix dry ingredients together in a different bowl in a stand mixer. With the mixer on low, add the wet ingredients to the dry ingredients, just until the mix comes together. Do not over-mix. Use an ice cream scoop to distribute the dough into the muffin cups. Immediately put the filled pan into the preheated oven and bake 35-45 minutes, depending on the size. Remove when done. Allow to sit for 5 minutes; then serve warm. (Yields: 6-8 rolls, depending on size.)


Croutons for Stuffing


  • 1 loaf gluten- or allergen-free bread, cubed
  • 2 teaspoons dried sage
  • 3/4 teaspoon dried thyme, crumbled
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/4 cup olive or canola oil


Place cubed bread onto a sheet pan and allow to dry for about an hour. In the meantime, preheat oven to 350°. Mix together dried seasonings. Spray cubed bread with olive or canola oil, then sprinkle with the seasoning mix. Bake in preheated oven for 35 minutes, turning every 15 minutes, or until cubes have reached desired crispiness. Cool and use for stuffing or with your favorite dressing recipe. Hint: Due to the nature of gluten-free bread, it is suggested that the amount of liquid in the stuffing be cut back by one-third.


LynnRae Ries was diagnosed with gluten intolerance in 2000, and today she owns and operates the Gluten Free Creations bakery in Phoenix and GFC Bakery and Café in Scottsdale, Ariz. 602 522 0659, or

Reprinted from AzNetNews, Volume 29, Number 5, Oct/Nov 2010.

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