Tips For A Gluten-Free Thanksgiving

First published November 2013
Updated November 2025

Food is part of the tradition of most holidays, but Thanksgiving is all about food. We celebrate with friends and family and look forward to dishes like turkey and dressing with gravy, green bean casserole and dinner rolls topped off with pumpkin pie. For someone with celiac disease or gluten-sensitivity these dishes are full of gluten making them off limits. However, with a little planning these dishes can easily be made gluten-free especially this year as more gluten-free foods are available in local markets.

Turkey that has been stuffed with a bread dressing is the first obstacle because even the meat on the outside of the bird can be contaminated with gluten from the dressing. This is really one tradition that we all should avoid. The USDA recommends not stuffing the turkey because even if the turkey reaches the safe internal temperature (165 F) the dressing may not reach that temperature needed to kill the bacteria responsible for food borne illness. They recommend cooking the dressing in a separate dish which would also help make the turkey gluten-free. To be gluten-free buy a turkey that says gluten-free on the label and then be sure to read the labels of any seasoning or sauces used and you can make gravy from the meat drippings with cornstarch. If your family is not willing to give up the practice of stuffing the turkey- cook a turkey breast on the side and make gravy from that as well as a separate dish of gluten- free dressing. (you may also want to encourage them to put a thermometer in the dressing inside the bird to make sure it gets above 165 F).

Green bean casserole is another source of gluten as it is traditionally made with cream of mushroom soup which usually contains wheat and breaded onion rings. To make this dish gluten-free try making your own cream of mushroom soup or choose a gluten free soup from the supermarket. For the onions you could make your own by coating onion slices with an all-purpose gluten-free flour mixture and frying.

Refrigerated gluten-free pie doughand gluten-free dinner rolls are also available in many local grocery stores. The central Ohio area also has several gluten-free bakeries offering gluten-free rolls and desserts. Be sure to call ahead and order them.

Attention to other details like keeping food preparation areas free of gluten containing ingredients or crumbs is essential. It is best to make the gluten-free dishes first before you get the gluten containing ingredients out. At a buffet -prepared gluten-free dishes and utensils should be served in separate areas with separate utensils to prevent cross-contact. Spreadable condiments like butter or mustard could also get contaminated with breadcrumbs.

Thanksgiving is a time to give thanks and spend time with family and friends. Planning ahead can help make the dinner less stressful. If you are the host and have gluten-free guests, be sure to call them ahead of time to develop a plan for the meal. Be sure to ask about all the ingredients you plan to use even if you think they are gluten-free If you are the guest be sure to let the host know you need to be gluten-free. As the guest it may be less stressful for you to bring some gluten-free dishes to the meal.

Gluten Free Green Bean Casserole

• Fried onions (see note below)
• Vegetable oil for frying
• 2 large onions, cut in half, thinly sliced (3 cups)
• 1 1/2 cups milk or buttermilk
• 3/4 cup gluten free biscuit mix
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Green beans
• 2 bags (12 oz each) frozen cut green beans, cooked
• 1 can (18 oz) gluten-free creamy mushroom soup
• 2 teaspoons gluten-free soy sauce
• 1/4 teaspoon pepper

For the onions: In resealable plastic food storage bag, mix biscuit mix, salt and pepper until well mixed. Drain onions. Place onions in bag; shake to coat. Remove onions from bag shaking off excess. Gently place half of onions in oil; fry 2 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining onions. Let onions stand while preparing bean mixture. (Many grocery stores now have a gluten free version of fried onions, available all year round.)

1. Heat oven to 350°F. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375°F.
2. In ungreased 3-quart casserole dish, mix soup, soy sauce, pepper, cooked green beans and 1-1/2 cups of the onions. Bake 25 to 30 minutes or until hot and bubbly, adding remaining onions during last 5 minutes of baking.

Makes 8 servings.