Search »

Five delicious Gluten Free recipes to lighten ...

Anne Baker

Need some tasty Gluten Free side dishes for your Thanksgiving Day table?

The holidays mean great times with friends and family and of course eating some of our family favorites! For many people the candied yams, green bean casserole and stuffing are still being put on the Thanksgiving Day table. Although you might realize these dishes are not the healthiest for us and are made with some pretty poor quality ingredients you might still be making them out of habit or fear of disappointing your guests with less tasty options.

Over the years I have changed the way I create my holiday menus to reflect a healthier (GF), lighter way of eating and I decided to share some of these creations with you. These recipes are all Gluten Free. Because a couple contain diary I have made notations on substitutions where possible.

- All of these recipes serve 8-10 people and you can easily put these together ahead of time and transport most of them.

Once you give these a try - let me know how you liked them!

1. Roasted Garlic and Smashed Red Skin Potatoes

This recipe uses red skinned potatoes and has no milk. Red skins are lower on the glycemic index than other white potatoes.

4 - 5 lbs. red skin potatoes scrubbed

1 head of roasted garlic

2 tsp. Celtic sea salt

tsp. fresh ground pepper

5 Tbsp. melted butter - or use Olive oil

1 Tbsp. olive oil for roasting garlic

Optional: 1-2 Tsp. of fresh herbs may be added: chives, dill, rosemary or thyme once potatoes and garlic mixture is smashed.

For roasted garlic -

Cut the small end of the garlic head off. Place in parchment paper and drizzle with olive oil. Wrap the entire head of garlic up so its sealed. Place on small baking pan and place in oven@ 350 to roast for :30 minutes. After done and cooled, squeeze cloves out into a bowl. Combine with melted butter mixture - Or alternatively warmed olive oil and garlic and set aside.

While the garlic is roasting -

Cook potatoes in a large stock pot of salted (I tsp. salt) boiling water. When fully cooked - insert a knife to check, remove, drain and place in large mixing bowl. Smash with skins on using a potato masher or fork. Drizzle with butter or olive oil and garlic mixture, salt and pepper and smash some more but youre not making mashed potatoes here, just smashed so you want a chunkier consistency. If using herbs add after smashing is done and gently mix and serve.

2. Sweet Potato Souffl

6 large baked red yams or sweet potatoes

3 large eggs beaten

cup buttermilk - alternately almond or coconut milk may be used for dairy free

4 Tbsp. melted butter - for DF use coconut oil

2 Tbsp. honey

1 Tbsp. maple syrup

1 tsp. Celtic sea salt

tsp. cinnamon

tsp. ground ginger

1 tsp. vanilla extract

Pepper to taste


cup toasted pecans

1 Tbsp. Melted butter - for DF use coconut oil

1 Tbsp. maple syrup

Preheat oven to 400

Make the toping by first toasting the pecan pieces in a dry pan. Next melt the butter and add the brown sugar. Add the pecans to coat. Set aside. Reduce the oven to 350.

Bake sweet potatoes for 45-60 minutes until soft and fully cooked. Allow to cool and then scoop out potato and mash into a large bowl. Melt 4 Tbsp. butter and remove from heat. And add the 2 Tbsp. honey and 1 Tbsp. maple syrup to the melted butter. Mix this into the sweet potatoes

In a separate bowl beat the eggs and add the butter milk.

Add the eggs and buttermilk mixture to the sweet potato mixture and combine using a whisk. Add the spices and vanilla. Place this mixture in a buttered cored casserole dish. Bake for 35-40 minutes and add the nut topping and bake for another 15-20 minutes.

3. Roasted Root Vegetables with Herbs

Set oven to roast and 350 degrees or bake and 375 degrees.

Choose any combination of the following:

1 medium organic sweet potato or red yam per person scrubbed and cut into bite sized cubes

1 -2 parsnips per person cut into bite sized pieces

1-1 small red skin or white potatoes per person cut into bite sized pieces

1-2 carrots per person cut into bit sized pieces

1 small pie pumpkin cut into bit sized pieces

1 winter squash such as acorn cut into bite sized pieces

Olive oil - enough to cover all cubed root vegetables/potatoes

1 tsp. of sea salt

tsp. ground cinnamon

tsp. any fresh rosemary, thyme, and dill - optional but really delicious!

In a large mixing bowl, toss cubed vegetable medley of your choice with olive oil and season with salt, pepper and cinnamon (and herbs if using). Be sure to coat evenly. Line baking sheet with parchment paper (to prevent sticking) and spread mixture out evenly. Bake for 30- 40 minutes or until lightly browned and fork tender. Check after 15 minutes and turn with tongs for browner result.

*Left overs are excellent pureed and added to soups. Or just top salads with them!

4. Green Beans with Garlic and Orange Zest

4 lbs. French Green beans - haricots verts

5-6 cloves of fresh garlic sliced into slivers

tsp. Celtic sea salt

2 Tbsp. Olive oil

1 Tbsp. butter

1 Tbsp. grated orange zest

Juice of of an a fresh orange

In a large pot of boiling salted water balance green beans. Drain and place in a cold ice water bath to stop cooking. You can do this a head of time and then finish the next steps in the process 10 minutes before you are ready to serve.

In a large skillet combine olive oil and butter on medium low heat. Add the garlic when the butter has melted. Allow the garlic to scent the mixture but be careful not to brown or burn it. Add the blanched green beans and toss with tongs to allow all the flavors to melt for a minute or two. Add salt and pepper and the orange juice. Cook for another minute or two or until the beans are as soft as you like them. Add the zest and toss to coat right before serving.

5. GF Apple Raisin Corn Bread Dressing

The trick to this is making this work is to make the corn bread the day before and allow it to dry so it absorbs the liquid. Buy a GF Corn Bread mix such as Bobs Red Mill Brand or make your own using corn meal and GF baking mix such as Pamelas Brand.

6 Tbsp. butter - or for DF use coconut oil or olive oil

1 cup diced sweet onion

1 cup diced carrots

1 cup diced celery (around 4-5 stalks)

1 cup diced apple

cup golden raisins or dried cherries

1 tsp. fresh thyme

1 tsp. Marjoram

tsp. cinnamon

1 tsp. poultry seasoning blend

3 cloves garlic, peeled, smashed and minced

1 1/2 tsp. Celtic sea salt

Freshly ground pepper, to taste

1 88 pan prepared GF corn bread - crumbled

About 6 slices gluten-free bread crumbled

2+ cups chicken stock

Melt half the butter or oil in a good-sized saut pan and saut the onions and garlic on medium heat until translucent. Add celery, carrots, diced apple and the seasonings. Cook for 5-6 minutes until vegetables are soft.

In large bowl, combine the crumbled GF corn bread and crumbled GF bread. Add the vegetable mixture, the dried fruit and chicken stock. Mix well. Add the rest of the melted butter or oil and mix again. Taste and re-season as needed. Place the mixture in a buttered or oiled baking dish. Bake at 350 for 45 minutes. Serve.

Happy cooking!


  • There are currently no comments

+ New Comment


required (not published)



Message Sent Successfully!