November 13, 2025 • 18 mins
One of the biggest worries people have when going gluten-free is, ‘What on earth am I going to eat at Thanksgiving?’ Will it still taste good? Will everyone else actually enjoy it too? The good news is — yes, absolutely!
In today’s episode, I’m sharing gluten-free Thanksgiving menu ideas that everyone at your table will love. From side dishes to desserts, I’ll walk you through simple swaps and family-favorite recipes that prove gluten-free food can be both safe and delicious.
Stick with me until the end, because I’ll share the one secret ingredient that makes every gluten-free Thanksgiving dish taste amazing.
Come join us in our free Facebook Community, The Gluten Free Engineer.
It’s a space where you can connect with others living gluten-free, ask questions, swap tips and recipes, and get support from people who truly get it. Whether you’re newly diagnosed or a seasoned gluten-free pro, you’ll feel right at home.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Carrie Saunders (00:00):
Quick reminder before we get started on this
episode.
This podcast is based on mypersonal experiences and isn't
medical advice.
One of the biggest worriespeople have when going
gluten-free is what on earth amI going to eat at Thanksgiving?
Especially if you're American.
Will it taste good?
Will everyone else enjoy ittoo?
And the good news is, yes,absolutely, of course.
(00:22):
That's why I'm here.
And in today's episode, I'msharing gluten-free Thanksgiving
menu ideas that everyone atyour table will love.
From side dishes to desserts,I'll walk you through simple
swaps and family favoriterecipes that prove gluten-free
food can be both safe anddelicious.
And stick with me to the endbecause I'll share the one
(00:43):
secret ingredient that makesevery gluten-free Thanksgiving
dish taste amazing.
Let's dive in.
Welcome to the Gluten FreeEngineer Podcast.
I'm your host, Carrie Saunders.
In 2011, I was diagnosed withceliac disease, a moment that
changed everything.
But I was determined not to letit hold me back.
With my two engineeringdegrees, I set out to reverse
(01:05):
engineer the gluten-freelifestyle, breaking down
recipes, safety tips, travelhacks, and everything in between
to rebuild a life I love.
Whether you have celiacdisease, gluten intolerance, or
simply choose to livegluten-free, this podcast is for
you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun, andprove that you don't have to
(01:25):
miss out on anything.
Welcome back to the show.
As we're releasing this,Thanksgiving is coming upon us
over here in the United States.
If you're in another country inthe world, we welcome you to
enjoy some of our favoriteThanksgiving dishes as well.
And I want to make sure that wecan all feel like Thanksgiving
(01:46):
is still normal and delicious.
That's one of the things Istrive to do for my family as we
all journeyed into finding outthat four out of the five of us
have celiac, and the fifth oneis gluten intolerant.
So I want you to know that youcan have a great, delicious,
(02:06):
gluten-free Thanksgiving orreally meal anytime.
And what I've been doing thepast many years is I've been
doing the whole traditionalThanksgiving menu gluten-free,
all of it.
And I'm here to help you withthat.
I'm here to give you some tips.
And one of the things you'regoing to want to make sure you
check out after listening tothis episode is our website at
(02:29):
theglutenfreeengineer.com.
And always be sure to sign upfor our newsletter so you can
get our newest recipes that weput up on our website.
Now I want to say that familytraditions can stay the same
with small ingredient swaps.
So any dish you have, I haven'tfound one yet that I couldn't
convert to gluten-free.
So if you have a dish thatyou're struggling to convert
(02:52):
gluten-free, be sure to join ourfacebook group.
You can also find that link onour website.
And I want to encourage you,find some other people that can
help you convert it if you can'tdo it.
I kind of scrolled there for aminute.
I didn't really mean to talkabout my Facebook group, but I
also want you to not feel leftout.
If you have a recipe you havestruggled to convert
(03:12):
gluten-free, please drop it inthe group.
I'm sure somebody will help us,and I'm sure I'll find it a fun
challenge because I want us toenjoy the foods that we loved
before finding out we had to begluten-free.
We want to focus on flavor,texture, and inclusivity and not
deprivation.
What can we have that tastesgreat?
(03:33):
What do we already know?
Let's say you do have a recipethat's really hard to get
converted.
What are the other ones thatyou really enjoy?
And let's focus on those fornow.
One of the main things, ofcourse, at a Thanksgiving table
is a turkey.
So let's talk about theturkeys.
They are naturally gluten-free,of course, but we need to watch
(03:53):
for them being marinated,having stuffing already put
inside of them, uh, gravy mixesthat are included with them.
So we want to make sure we'rebuying a turkey that is um
already gluten-free because theyhaven't added any gluten to it.
Uh, I think I mentioned on myprevious episode, we got really
sick from a turkey that had agravy packet already inside of
(04:14):
it.
We thought since it was sealed,it would be okay, was not okay.
So, warning there, if you'receliac, we tend to go for the
butterball brand.
That's one that's been safe andnot bothered us at all.
I'm sure there are some otherreally good gluten-free turkeys
out there.
And you might be able to findone also that's uh locally
raised as well, which issomething we wanted to do, but
(04:36):
our fame is a little bit big forthat right now.
And then I also want toencourage you when you're making
your turkey, oh my goodness,people absolutely love our
turkey from all walks of life,doesn't matter what they eat,
they are like, oh my gosh, yourturkey is the best turkey I've
ever eaten.
And I'm not kidding, it isjuicy.
The white meat is juicy, soflavorful.
(04:59):
So, what do we do?
We brine our turkey, and thatrecipe will be on our website,
and then we smoke it on oursmoker.
Now, let's say you don't have asmoker, you can smoke a turkey
on a grill as well, especiallyif the hood is large enough to
fit the turkey inside.
You can get a little smoke boxon the side and smoke your
turkey.
So our turkey is not onlyflavorful from the brine because
(05:22):
that pushes all the flavorinside of it and the juices and
makes it taste delicious, but italso, you know, the smoking of
it also gives it that extra likeyummy type of flavor.
And fun fact, cooking yourturkey on the grill actually
cooks faster generally than inyour oven, too.
So if you're in a hurry,putting it on the grill or on a
(05:42):
smoker is a great way to speedup the cooking process and still
make it flavorful and juicy.
So make sure you check thatrecipe out on our website.
And then hams or roasts arealso really great.
They're simple, they'reflavorful, and they're easy to
pair with gluten-free sides.
I love to make a ham atThanksgiving and sometimes at
Christmas.
Um I just love ham.
(06:04):
It I it doesn't necessarilyalways love me.
You know, it's a lot of salt,and so my fingers are still will
start to smell, but it is mytreat in the fall during the
holidays.
I have a really great simpleham recipe I'm going to put on
our website for this episode.
And it's a great one because itgoes in the crock pot.
You don't have to worry aboutit.
You just set it and forget itfor like four or five hours.
(06:28):
And it's just wonderful,flavorful.
People absolutely love it.
Super duper simple.
I think it's like threeingredients about it's not very
many ingredients.
It's really, really delicious.
And you just take a pre-cookedham and run with it with these
extra additions to it.
And then what about the sides?
Like the gluten-free sides.
I feel like Thanksgiving sidesare like the main star of the
(06:51):
show show many times.
So if you are not familiar withyou know, traditional
Thanksgiving in the UnitedStates, like that is typically
where people like go to is thoseside dishes.
And then the first simple onewould be mashed potatoes.
Now, these are naturallygluten-free.
Just skip any gravy thickenerwith flour.
(07:12):
These are really easy tohomemake.
I find that a lot of peopledon't home make their mashed
potatoes.
When we have guests over, andespecially uh some of our kids'
friends, they're like, You makemashed potatoes from scratch.
Like their jaw was on thefloor.
I'm like, yes, it's not thathard.
And I show them how.
So we will show you, give yousome great tips on how to make
(07:32):
some delicious mashed potatoes.
And there's so many differentvarieties, how you can what you
can add in it.
We to traditionally just do umbutter and whole milk, but you
can also add a little bit ofmayo if you tolerate mayo for
some more creaminess.
You could add a little sourcream, uh, a little cheese.
Like there's so many ways youcan uh level up your mashed
potatoes.
But we will give you the basicrecipe on our website, and then
(07:56):
stuffing, stuffing, dressing,whatever you want to call it.
It's many times people'sfavorite like side dish at
Thanksgiving.
And you can simply swap yourfavorite gluten-free bread or
cornbread, if you prefercornbread stuffing, as the base,
and then you basically make itgluten-free.
Double check your broth if youuse chicken broth and things
(08:19):
like that, but it's really easyto make this one gluten-free.
And I like to use the canyonbread for this one.
The um, we usually will mix itwith the white bread and the
multi-grain.
So if you like the multi-grainlike texture, I would suggest
like a half and half mix there.
And it's really easy to justsubstitute gluten-free bread in
much most traditional stuffingrecipes.
(08:40):
Now, I know a lot of you outthere love a good sweet potato
casserole.
It's something I was that's alittle bit newer to me.
I just started eating it a fewyears ago when one of our
children's friends came to uswith a really great sweet potato
casserole recipe.
It has candied pecans on top ofit, which is absolutely
delicious.
And I know some of you like todo a crumble topping on top.
(09:02):
So if you're doing a sweetpotato casserole, you just want
to make sure if you do thatcrumble on top that the crumble
is gluten-free.
Whether you're using oats andyou use certified gluten-free
oats, or whether you need to beused flour in it, make sure you
use that gluten-free flour withit.
Now, green bean casserole isalso a very traditional popular
one for Thanksgiving UnitedStates.
(09:24):
It's not one I don't think I'veever eaten.
It's just, I don't know,there's something about the look
of it.
I just like, no, thank you.
But you can, if you are a fanof that one, you can make that
one gluten-free.
Just make it with gluten-freecream and mushroom soup, like
Pacific brand has one.
You can also make it homemade.
Just use my gluten-free chickensoup um recipe that I have on
(09:48):
our website, and you can justmodify it and add in some
mushrooms instead and get somemushroom flavor in there, and it
should work pretty well.
So that is one that I feel likea lot of people would love.
And then you can also getcrispy onions.
I know that they're an Aldi.
If there's Aldi near you, theyhave some gluten-free crispy
onions I've seen before.
(10:08):
There's also some other onesthat you can find in your local
grocery store as well.
I don't remember the namebrands on them because they're
not something I usually build.
And then let's talk rolls.
Okay, so rolls were the onething that gave me fits the
longest in getting right withmaking them gluten-free.
And I have the best gluten-freepull apart roll recipe.
(10:31):
Now, and I'm saying this is thebest, not because I feel like
my cooking's the best, because Ifeel like I do a decent job,
but you know, I'm I'm not thebest.
I mean, some people say I'm thebest cook out there, but I
don't know.
I don't know whether I agreewith that or not.
But I do know that thesegluten-free rolls, once I nailed
them, oh my gosh, they are soamazing.
And one time we hosted aThanksgiving in our house and we
(10:54):
had over 30 some people there,like 30, 35 people, and most of
them are not gluten-free.
And the children were comingback for more rolls.
So I feel like if the childrenare coming back for more rolls,
that tells you they're darn goodbecause children have no
filter.
And if they like it, they'regonna go back and get more, and
(11:15):
they did.
So they must have really likedit.
So I'm gonna make sure that Ihave my gluten-free pull-apart
rolls for you on the website.
And eventually I will make assoon as I can a video of that
one because I feel like youreally have to follow the
directions on that one well,right?
Correctly.
That it has you whipping themfor a certain period of time.
(11:36):
I'm gonna give you a hint here.
Has you whipping them for acertain period of time?
Time it.
Trust me, try them, time it.
And it's going to look likesoupy stuff.
But I will talk about that onthe uh recipe link for that.
Um, but my gluten-freepull-part rolls are so, so
divine.
And once you get it down,they're not too hard to make.
And then cranberry sauce.
(11:57):
This is my husband's favorite.
He loves cranberry sauce, heloves it fresh made.
He loves it out of that can andlooking all weird and jiggly.
It's just, it cracks me up.
He loves a cranberry sauce.
So this is almost always safeand it's naturally gluten-free
unless somebody's done somethingcrazy to it.
So cranberry sauce isdefinitely something that should
be fine for you.
And then what wouldThanksgiving be without the
(12:20):
desserts?
Now, what's your favoritegluten-free dessert?
I want to know, drop me amessage on Facebook.
I'm super curious.
I don't care what time of yearyou're listening to this podcast
episode, I'd love to hear.
But some of them in our familyis pumpkin pie.
You can make a really easygluten-free pie crust.
I will have that on our rest onour website as well.
(12:42):
You can also get some frozenbrands that are gluten-free and
that are also good too.
Although I find my homemade oneis a bit better.
And so all you have to do isreally substitute that pie crust
and then just double-check therecipe that it doesn't have some
flour in it.
I find some pumpkin pie recipesdo.
So, you know, adjust that toyour recipe.
(13:03):
But I have a really goodpumpkin pie recipe and a pumpkin
pie cupcakes.
If you don't feel like doingthe crust and you love pumpkin
pie, I recommend you grab mypumpkin pie cupcake recipe on
our website,theglutenfreeengineer.com.
Absolutely divine.
And it's like eating the insideof a pumpkin pie, and that's
it.
You're skipping the crust.
(13:24):
Um, I've never really been agreat big fan of the taste of
crust, although sometimes it'syou know necessary for
structure.
So feel free to go crustless ifyou need to.
And then apple crisp or applepie.
You can use gluten-free oatsand a bit of almond flour for
perfect crunchy topping ifyou're doing apple crisp or an
apple pie with like a crisptopping on it.
(13:45):
You can also you just use agluten-free um flour blend for
your crunchy topping on top.
I actually love to do thatinstead.
I don't tolerate oats quite aswell as I would like.
And those are really, reallygood.
And I have a decadent, I meandecadent apple pie recipe that I
will include on our website.
(14:06):
And it is a crustless top.
It's got like a crumble top onit instead, which is one of the
reasons I why I really like it.
Because like I said, I'm notthat big of a fan of pie crusts.
They're okay.
They're just, you know, that'sjust what they are.
They're okay.
And I've always been that way,even before I didn't know I
couldn't have gluten.
Um, so it's a really greatapple pie recipe.
(14:26):
I hope your mouth was wateringjust thinking about it.
And then as we wrap up ontalking about, you know,
Thanksgiving dishes and uh allthe things, I want you to look
for some sneaky gluten traps todouble check.
Look for canned broths, makesure they're gluten-free.
Soup bases, make sure theydon't contain meat.
Look at your seasoning blendsor gravy packets.
(14:49):
Um, watch the pre-made piefillings, make sure they don't
have any thickener already builtinto them.
Look for wheat starch andprocessed foods or in toppings.
And we want to make sure thatwe're safe when we're
gluten-free.
So when you're gathering thoseingredients, make sure that
you're safe.
Now, the the recipes I put onmy website, pretty much all of
them don't use anythingprocessed, like processed per
(15:12):
se.
Like, of course, flour isprocessed, but you know, I try
to pick minimally processedingredients in it.
So you should be pretty safe,but always double check labels
just in case.
And then if you're hosting aThanksgiving and you have a
mixed company, label the dishesgluten-free so everyone knows
what's safe.
You keep your severing spoonseparate to prevent cross
(15:33):
contact.
And if it's hitting somewhereelse, bring one or two dishes
that you can bring yourself thatyou make you help you feel
included and excited.
Um, and I challenge you, whynot make the whole if you are
like me and have multiple peoplein your house or family that
have gluten issues, just makethe whole thing gluten-free.
Nobody's going to know,especially once you get these
(15:55):
techniques down.
And if you're not a biggluten-free uh cooker yet, let's
say you don't cook too muchfrom scratch, gluten-free.
Start, I challenge you, eachholiday, try a new recipe.
Once you perfect it, try a newone after that.
And you're going to startcreating a bank of recipes
you're comfortable with that youfeel like taste delicious and
(16:18):
are super emotionally fulfillingduring the holidays, as well as
great for your tummy and makeyou feel so much good.
And if you always want to stayup to date whenever we post new
recipes on our website, makesure to join our newsletter.
Just go tothegutenfreengineer.com and
click on the link fornewsletter, and you can sign up.
(16:38):
We send the newslettercurrently about once every other
week.
So it's not like a high volumenewsletter.
We may get it to about once aweek, but I promise we won't be
spamming you in there.
That is something that drivesme absolutely crazy.
And then I want to follow upwith that last secret ingredient
that makes every gluten-freeThanksgiving dish taste amazing.
(16:59):
And I kind of hinted to thisalready with my tip at the end
of the episode, and that'sconfidence.
When you serve food that youknow is safe, delicious, and
made with care, that confidencewill show and everyone will feel
it.
Gluten-free food doesn't haveto feel like a compromise, it
can be the star of the table.
(17:21):
Thank you for listening to thisepisode of the Gluten Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources, and even links to my
YouTube channel, head on over totheglutenfreengineer.com.
It's your one-stop hub to makegluten-free living simple, fun,
(17:43):
and full of flavor.
And don't forget to subscribeso you never miss out on an
episode.
And we will see you next week.
The Gluten Free EngineerPodcast is for informational and
entertainment purposes only.
I share my personal experiencesand stories about living with
celiac disease and navigating agluten free lifestyle.
This podcast does not providemedical advice.
(18:05):
Always consult with a qualifiedhealthcare professional for
medical questions, concerns, oradvice specific to your health.
Quick reminder before we get started on this
episode.
This podcast is based on mypersonal experiences and isn't
medical advice.
One of the biggest worriespeople have when going
gluten-free is what on earth amI going to eat at Thanksgiving?
Especially if you're American.
Will it taste good?
Will everyone else enjoy ittoo?
And the good news is, yes,absolutely, of course.
(00:22):
That's why I'm here.
And in today's episode, I'msharing gluten-free Thanksgiving
menu ideas that everyone atyour table will love.
From side dishes to desserts,I'll walk you through simple
swaps and family favoriterecipes that prove gluten-free
food can be both safe anddelicious.
And stick with me to the endbecause I'll share the one
(00:43):
secret ingredient that makesevery gluten-free Thanksgiving
dish taste amazing.
Let's dive in.
Welcome to the Gluten FreeEngineer Podcast.
I'm your host, Carrie Saunders.
In 2011, I was diagnosed withceliac disease, a moment that
changed everything.
But I was determined not to letit hold me back.
With my two engineeringdegrees, I set out to reverse
(01:05):
engineer the gluten-freelifestyle, breaking down
recipes, safety tips, travelhacks, and everything in between
to rebuild a life I love.
Whether you have celiacdisease, gluten intolerance, or
simply choose to livegluten-free, this podcast is for
you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun, andprove that you don't have to
(01:25):
miss out on anything.
Welcome back to the show.
As we're releasing this,Thanksgiving is coming upon us
over here in the United States.
If you're in another country inthe world, we welcome you to
enjoy some of our favoriteThanksgiving dishes as well.
And I want to make sure that wecan all feel like Thanksgiving
(01:46):
is still normal and delicious.
That's one of the things Istrive to do for my family as we
all journeyed into finding outthat four out of the five of us
have celiac, and the fifth oneis gluten intolerant.
So I want you to know that youcan have a great, delicious,
(02:06):
gluten-free Thanksgiving orreally meal anytime.
And what I've been doing thepast many years is I've been
doing the whole traditionalThanksgiving menu gluten-free,
all of it.
And I'm here to help you withthat.
I'm here to give you some tips.
And one of the things you'regoing to want to make sure you
check out after listening tothis episode is our website at
(02:29):
theglutenfreeengineer.com.
And always be sure to sign upfor our newsletter so you can
get our newest recipes that weput up on our website.
Now I want to say that familytraditions can stay the same
with small ingredient swaps.
So any dish you have, I haven'tfound one yet that I couldn't
convert to gluten-free.
So if you have a dish thatyou're struggling to convert
(02:52):
gluten-free, be sure to join ourfacebook group.
You can also find that link onour website.
And I want to encourage you,find some other people that can
help you convert it if you can'tdo it.
I kind of scrolled there for aminute.
I didn't really mean to talkabout my Facebook group, but I
also want you to not feel leftout.
If you have a recipe you havestruggled to convert
(03:12):
gluten-free, please drop it inthe group.
I'm sure somebody will help us,and I'm sure I'll find it a fun
challenge because I want us toenjoy the foods that we loved
before finding out we had to begluten-free.
We want to focus on flavor,texture, and inclusivity and not
deprivation.
What can we have that tastesgreat?
(03:33):
What do we already know?
Let's say you do have a recipethat's really hard to get
converted.
What are the other ones thatyou really enjoy?
And let's focus on those fornow.
One of the main things, ofcourse, at a Thanksgiving table
is a turkey.
So let's talk about theturkeys.
They are naturally gluten-free,of course, but we need to watch
(03:53):
for them being marinated,having stuffing already put
inside of them, uh, gravy mixesthat are included with them.
So we want to make sure we'rebuying a turkey that is um
already gluten-free because theyhaven't added any gluten to it.
Uh, I think I mentioned on myprevious episode, we got really
sick from a turkey that had agravy packet already inside of
(04:14):
it.
We thought since it was sealed,it would be okay, was not okay.
So, warning there, if you'receliac, we tend to go for the
butterball brand.
That's one that's been safe andnot bothered us at all.
I'm sure there are some otherreally good gluten-free turkeys
out there.
And you might be able to findone also that's uh locally
raised as well, which issomething we wanted to do, but
(04:36):
our fame is a little bit big forthat right now.
And then I also want toencourage you when you're making
your turkey, oh my goodness,people absolutely love our
turkey from all walks of life,doesn't matter what they eat,
they are like, oh my gosh, yourturkey is the best turkey I've
ever eaten.
And I'm not kidding, it isjuicy.
The white meat is juicy, soflavorful.
(04:59):
So, what do we do?
We brine our turkey, and thatrecipe will be on our website,
and then we smoke it on oursmoker.
Now, let's say you don't have asmoker, you can smoke a turkey
on a grill as well, especiallyif the hood is large enough to
fit the turkey inside.
You can get a little smoke boxon the side and smoke your
turkey.
So our turkey is not onlyflavorful from the brine because
(05:22):
that pushes all the flavorinside of it and the juices and
makes it taste delicious, but italso, you know, the smoking of
it also gives it that extra likeyummy type of flavor.
And fun fact, cooking yourturkey on the grill actually
cooks faster generally than inyour oven, too.
So if you're in a hurry,putting it on the grill or on a
(05:42):
smoker is a great way to speedup the cooking process and still
make it flavorful and juicy.
So make sure you check thatrecipe out on our website.
And then hams or roasts arealso really great.
They're simple, they'reflavorful, and they're easy to
pair with gluten-free sides.
I love to make a ham atThanksgiving and sometimes at
Christmas.
Um I just love ham.
(06:04):
It I it doesn't necessarilyalways love me.
You know, it's a lot of salt,and so my fingers are still will
start to smell, but it is mytreat in the fall during the
holidays.
I have a really great simpleham recipe I'm going to put on
our website for this episode.
And it's a great one because itgoes in the crock pot.
You don't have to worry aboutit.
You just set it and forget itfor like four or five hours.
(06:28):
And it's just wonderful,flavorful.
People absolutely love it.
Super duper simple.
I think it's like threeingredients about it's not very
many ingredients.
It's really, really delicious.
And you just take a pre-cookedham and run with it with these
extra additions to it.
And then what about the sides?
Like the gluten-free sides.
I feel like Thanksgiving sidesare like the main star of the
(06:51):
show show many times.
So if you are not familiar withyou know, traditional
Thanksgiving in the UnitedStates, like that is typically
where people like go to is thoseside dishes.
And then the first simple onewould be mashed potatoes.
Now, these are naturallygluten-free.
Just skip any gravy thickenerwith flour.
(07:12):
These are really easy tohomemake.
I find that a lot of peopledon't home make their mashed
potatoes.
When we have guests over, andespecially uh some of our kids'
friends, they're like, You makemashed potatoes from scratch.
Like their jaw was on thefloor.
I'm like, yes, it's not thathard.
And I show them how.
So we will show you, give yousome great tips on how to make
(07:32):
some delicious mashed potatoes.
And there's so many differentvarieties, how you can what you
can add in it.
We to traditionally just do umbutter and whole milk, but you
can also add a little bit ofmayo if you tolerate mayo for
some more creaminess.
You could add a little sourcream, uh, a little cheese.
Like there's so many ways youcan uh level up your mashed
potatoes.
But we will give you the basicrecipe on our website, and then
(07:56):
stuffing, stuffing, dressing,whatever you want to call it.
It's many times people'sfavorite like side dish at
Thanksgiving.
And you can simply swap yourfavorite gluten-free bread or
cornbread, if you prefercornbread stuffing, as the base,
and then you basically make itgluten-free.
Double check your broth if youuse chicken broth and things
(08:19):
like that, but it's really easyto make this one gluten-free.
And I like to use the canyonbread for this one.
The um, we usually will mix itwith the white bread and the
multi-grain.
So if you like the multi-grainlike texture, I would suggest
like a half and half mix there.
And it's really easy to justsubstitute gluten-free bread in
much most traditional stuffingrecipes.
(08:40):
Now, I know a lot of you outthere love a good sweet potato
casserole.
It's something I was that's alittle bit newer to me.
I just started eating it a fewyears ago when one of our
children's friends came to uswith a really great sweet potato
casserole recipe.
It has candied pecans on top ofit, which is absolutely
delicious.
And I know some of you like todo a crumble topping on top.
(09:02):
So if you're doing a sweetpotato casserole, you just want
to make sure if you do thatcrumble on top that the crumble
is gluten-free.
Whether you're using oats andyou use certified gluten-free
oats, or whether you need to beused flour in it, make sure you
use that gluten-free flour withit.
Now, green bean casserole isalso a very traditional popular
one for Thanksgiving UnitedStates.
(09:24):
It's not one I don't think I'veever eaten.
It's just, I don't know,there's something about the look
of it.
I just like, no, thank you.
But you can, if you are a fanof that one, you can make that
one gluten-free.
Just make it with gluten-freecream and mushroom soup, like
Pacific brand has one.
You can also make it homemade.
Just use my gluten-free chickensoup um recipe that I have on
(09:48):
our website, and you can justmodify it and add in some
mushrooms instead and get somemushroom flavor in there, and it
should work pretty well.
So that is one that I feel likea lot of people would love.
And then you can also getcrispy onions.
I know that they're an Aldi.
If there's Aldi near you, theyhave some gluten-free crispy
onions I've seen before.
(10:08):
There's also some other onesthat you can find in your local
grocery store as well.
I don't remember the namebrands on them because they're
not something I usually build.
And then let's talk rolls.
Okay, so rolls were the onething that gave me fits the
longest in getting right withmaking them gluten-free.
And I have the best gluten-freepull apart roll recipe.
(10:31):
Now, and I'm saying this is thebest, not because I feel like
my cooking's the best, because Ifeel like I do a decent job,
but you know, I'm I'm not thebest.
I mean, some people say I'm thebest cook out there, but I
don't know.
I don't know whether I agreewith that or not.
But I do know that thesegluten-free rolls, once I nailed
them, oh my gosh, they are soamazing.
And one time we hosted aThanksgiving in our house and we
(10:54):
had over 30 some people there,like 30, 35 people, and most of
them are not gluten-free.
And the children were comingback for more rolls.
So I feel like if the childrenare coming back for more rolls,
that tells you they're darn goodbecause children have no
filter.
And if they like it, they'regonna go back and get more, and
(11:15):
they did.
So they must have really likedit.
So I'm gonna make sure that Ihave my gluten-free pull-apart
rolls for you on the website.
And eventually I will make assoon as I can a video of that
one because I feel like youreally have to follow the
directions on that one well,right?
Correctly.
That it has you whipping themfor a certain period of time.
(11:36):
I'm gonna give you a hint here.
Has you whipping them for acertain period of time?
Time it.
Trust me, try them, time it.
And it's going to look likesoupy stuff.
But I will talk about that onthe uh recipe link for that.
Um, but my gluten-freepull-part rolls are so, so
divine.
And once you get it down,they're not too hard to make.
And then cranberry sauce.
(11:57):
This is my husband's favorite.
He loves cranberry sauce, heloves it fresh made.
He loves it out of that can andlooking all weird and jiggly.
It's just, it cracks me up.
He loves a cranberry sauce.
So this is almost always safeand it's naturally gluten-free
unless somebody's done somethingcrazy to it.
So cranberry sauce isdefinitely something that should
be fine for you.
And then what wouldThanksgiving be without the
(12:20):
desserts?
Now, what's your favoritegluten-free dessert?
I want to know, drop me amessage on Facebook.
I'm super curious.
I don't care what time of yearyou're listening to this podcast
episode, I'd love to hear.
But some of them in our familyis pumpkin pie.
You can make a really easygluten-free pie crust.
I will have that on our rest onour website as well.
(12:42):
You can also get some frozenbrands that are gluten-free and
that are also good too.
Although I find my homemade oneis a bit better.
And so all you have to do isreally substitute that pie crust
and then just double-check therecipe that it doesn't have some
flour in it.
I find some pumpkin pie recipesdo.
So, you know, adjust that toyour recipe.
(13:03):
But I have a really goodpumpkin pie recipe and a pumpkin
pie cupcakes.
If you don't feel like doingthe crust and you love pumpkin
pie, I recommend you grab mypumpkin pie cupcake recipe on
our website,theglutenfreeengineer.com.
Absolutely divine.
And it's like eating the insideof a pumpkin pie, and that's
it.
You're skipping the crust.
(13:24):
Um, I've never really been agreat big fan of the taste of
crust, although sometimes it'syou know necessary for
structure.
So feel free to go crustless ifyou need to.
And then apple crisp or applepie.
You can use gluten-free oatsand a bit of almond flour for
perfect crunchy topping ifyou're doing apple crisp or an
apple pie with like a crisptopping on it.
(13:45):
You can also you just use agluten-free um flour blend for
your crunchy topping on top.
I actually love to do thatinstead.
I don't tolerate oats quite aswell as I would like.
And those are really, reallygood.
And I have a decadent, I meandecadent apple pie recipe that I
will include on our website.
(14:06):
And it is a crustless top.
It's got like a crumble top onit instead, which is one of the
reasons I why I really like it.
Because like I said, I'm notthat big of a fan of pie crusts.
They're okay.
They're just, you know, that'sjust what they are.
They're okay.
And I've always been that way,even before I didn't know I
couldn't have gluten.
Um, so it's a really greatapple pie recipe.
(14:26):
I hope your mouth was wateringjust thinking about it.
And then as we wrap up ontalking about, you know,
Thanksgiving dishes and uh allthe things, I want you to look
for some sneaky gluten traps todouble check.
Look for canned broths, makesure they're gluten-free.
Soup bases, make sure theydon't contain meat.
Look at your seasoning blendsor gravy packets.
(14:49):
Um, watch the pre-made piefillings, make sure they don't
have any thickener already builtinto them.
Look for wheat starch andprocessed foods or in toppings.
And we want to make sure thatwe're safe when we're
gluten-free.
So when you're gathering thoseingredients, make sure that
you're safe.
Now, the the recipes I put onmy website, pretty much all of
them don't use anythingprocessed, like processed per
(15:12):
se.
Like, of course, flour isprocessed, but you know, I try
to pick minimally processedingredients in it.
So you should be pretty safe,but always double check labels
just in case.
And then if you're hosting aThanksgiving and you have a
mixed company, label the dishesgluten-free so everyone knows
what's safe.
You keep your severing spoonseparate to prevent cross
(15:33):
contact.
And if it's hitting somewhereelse, bring one or two dishes
that you can bring yourself thatyou make you help you feel
included and excited.
Um, and I challenge you, whynot make the whole if you are
like me and have multiple peoplein your house or family that
have gluten issues, just makethe whole thing gluten-free.
Nobody's going to know,especially once you get these
(15:55):
techniques down.
And if you're not a biggluten-free uh cooker yet, let's
say you don't cook too muchfrom scratch, gluten-free.
Start, I challenge you, eachholiday, try a new recipe.
Once you perfect it, try a newone after that.
And you're going to startcreating a bank of recipes
you're comfortable with that youfeel like taste delicious and
(16:18):
are super emotionally fulfillingduring the holidays, as well as
great for your tummy and makeyou feel so much good.
And if you always want to stayup to date whenever we post new
recipes on our website, makesure to join our newsletter.
Just go tothegutenfreengineer.com and
click on the link fornewsletter, and you can sign up.
(16:38):
We send the newslettercurrently about once every other
week.
So it's not like a high volumenewsletter.
We may get it to about once aweek, but I promise we won't be
spamming you in there.
That is something that drivesme absolutely crazy.
And then I want to follow upwith that last secret ingredient
that makes every gluten-freeThanksgiving dish taste amazing.
(16:59):
And I kind of hinted to thisalready with my tip at the end
of the episode, and that'sconfidence.
When you serve food that youknow is safe, delicious, and
made with care, that confidencewill show and everyone will feel
it.
Gluten-free food doesn't haveto feel like a compromise, it
can be the star of the table.
(17:21):
Thank you for listening to thisepisode of the Gluten Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources, and even links to my
YouTube channel, head on over totheglutenfreengineer.com.
It's your one-stop hub to makegluten-free living simple, fun,
(17:43):
and full of flavor.
And don't forget to subscribeso you never miss out on an
episode.
And we will see you next week.
The Gluten Free EngineerPodcast is for informational and
entertainment purposes only.
I share my personal experiencesand stories about living with
celiac disease and navigating agluten free lifestyle.
This podcast does not providemedical advice.
(18:05):
Always consult with a qualifiedhealthcare professional for
medical questions, concerns, oradvice specific to your health.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
Ruthie's Table 4
For more than 30 years The River Cafe in London, has been the home-from-home of artists, architects, designers, actors, collectors, writers, activists, and politicians. Michael Caine, Glenn Close, JJ Abrams, Steve McQueen, Victoria and David Beckham, and Lily Allen, are just some of the people who love to call The River Cafe home. On River Cafe Table 4, Rogers sits down with her customers—who have become friends—to talk about food memories. Table 4 explores how food impacts every aspect of our lives. “Foods is politics, food is cultural, food is how you express love, food is about your heritage, it defines who you and who you want to be,” says Rogers. Each week, Rogers invites her guest to reminisce about family suppers and first dates, what they cook, how they eat when performing, the restaurants they choose, and what food they seek when they need comfort. And to punctuate each episode of Table 4, guests such as Ralph Fiennes, Emily Blunt, and Alfonso Cuarón, read their favourite recipe from one of the best-selling River Cafe cookbooks. Table 4 itself, is situated near The River Cafe’s open kitchen, close to the bright pink wood-fired oven and next to the glossy yellow pass, where Ruthie oversees the restaurant. You are invited to take a seat at this intimate table and join the conversation. For more information, recipes, and ingredients, go to https://shoptherivercafe.co.uk/ Web: https://rivercafe.co.uk/ Instagram: www.instagram.com/therivercafelondon/ Facebook: https://en-gb.facebook.com/therivercafelondon/ For more podcasts from iHeartRadio, visit the iheartradio app, apple podcasts, or wherever you listen to your favorite shows. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com