If you’re looking for crowd pleasing gluten free recipes, you’re in the right place, as these recipes lean on traditional flavors and easy-to find ingredients, and are so delicious no one will even know they are gluten free.
Every year, I look forward to sitting down with my circle and sharing well-loved Thanksgiving dishes.
Tip: If feeding someone with Celiac disease, be sure to check each individual ingredient you are using before proceeding with a recipe. Gluten can be hidden in common ingredients, and can be harmful to someone with Celiac, even in small amounts. When in doubt, double check!
Starters & Appetizers
5 stars (3 ratings)
Gluten Free Chex Mix
With all the crunchy, savory flavor of traditional homemade Chex Mix, this easy gluten free Chex mix will be a hit for parties, holidays, and simple snack cravings all year round. Includes easy oven baked and slow cooker instructions, too!
This easy crockpot taco dip recipe is made with a short list of pantry ingredients, and is perfect for parties, holiday gatherings, gameday, or anytime you need to feed a crowd.
Ingredients: lean ground beef, diced tomatoes with green chilis, cream cheese (traditional or dairy-free), shredded Mexican cheese blend (traditional or dairy-free), chili powder, cumin, garlic powder, lime juice, hot sauce and salt.
Autumn Meal Prep Lentil Salad is packed with nutrition and full of beautiful fall flavors. Perfect to prep-ahead and take for lunch, or enjoy as a side dish anytime. A gluten-free, dairy-free, vegetarian, vegan recipe.
Ingredients: lentils, olive oil, butternut squash, greens, pepitas, and an easy maple Dijon vinaigrette.
Tender, juicy, and incredibly simple to prepare, Slow Cooker Whole Chicken and Vegetables is a satisfying one-pot meal made with whole chicken, potatoes, carrots, garlic, and a hit of flavor from a simple balsamic sauce.
Cozy, warming, and wildly simple to prepare, this easy slow cooker butternut squash soup gets tons of flavor from sweet apple and doesn't contain any curry powder! Once you make it, this will become your new favorite butternut squash soup.
Ingredients: Butternut squash, apples, onion, carrot, turmeric, coconut milk, vegetable stock, apple cider vinegar, cinnamon and other spices.
This easy slow cooker lentil soup is made with simple pantry ingredients like green lentils, celery, carrot and spinach making for a hearty vegan and vegetarian meal. Plus instant pot and stovetop directions!
Ingredients: Green (or brown) lentils, stock, onion, celery, carrot, diced tomatoes, garlic, red wine vinegar, spinach, salt and bay leaves.
Yes, you can make perfect baked potatoes in the slow cooker! The easiest hands-off way to feed a crowd, create an effortless baked potato bar, or an easy side dish for weeknight dinners or special occasions.
Yes, you can cook cabbage in the slow cooker and it comes out silky, tender, and full of flavor! Elevate the humble cabbage with this minimal prep recipe – all you have to do is chop the cabbage. The perfect vegetable side!
Ingredients: cabbage, apple cider vinegar, water, salt, bacon (optional), traditional or vegan butter (optional).
These easy, flourless, gluten free pumpkin muffins are made with almond flour or oat flour and come together quickly in just one bowl with canned pumpkin. A healthy treat you'll want to make again and again!
Ingredients: pumpkin puree, maple syrup, vanilla extract, almond flour or oat flour, chocolate chips, vanilla extract, eggs, coconut oil, pumpkin pie spice, baking soda, baking powder and salt.
Yes, you can keep the holiday traditions alive with this fabulous maple scented gluten free pumpkin pie! Completely paleo, gluten free, and dairy free, you'll love how delicious this pie is and how it compliments your holiday table.
The perfect dessert to serve a crowd, Healthier Old-Fashioned Apple Crisp is brimming with lightly sweet cinnamon-spiked apples and topped with a crunchy, satisfying oat topping.
It’s also naturally gluten- and dairy-free, so you can enjoy this comforting dessert more often!
Ingredients: apples, orange juice & zest, lemon juice & zest, maple syrup, cinnamon, oat flour, cinnamon, rolled oats, melted coconut oil and salt
This is one of my favorite summer desserts! Lightly sweet and bursting with fresh or frozen berries, this healthy berry crisp is made with a maple sweetened oat topping and is naturally vegan, gluten-free, and dairy-free.
Ingredients: blueberries, raspberries, blackberries, lemon juice, maple syrup, rolled oats, oat flour, pecans (optional), cinnamon and salt.
Drizzled with a dreamy caramel sauce (that just happens to be refined sugar-free + dairy-free), Salted Caramel Paleo Apple Crisp is simple to prepare and perfect for your holiday table or dessert, any time!
Made with carrots, celery, onions and potatoes, this comforting crockpot turkey soup is so easy to prepare. The perfect way to stretch leftover turkey meat into extra meals. Also has instructions for stovetop and the Instant Pot!
Ingredients: cooked turkey, chicken stock, onion, carrot, celery, potatoes, cream, garlic powder, Italian seasoning and salt
Place the sweet potatoes in a large pot. Fill the pot with water, so that the sweet potatoes are covered by at least several inches of water. Cover, bring to a boil, then reduce to simmer. Simmer, covered, until the potatoes are cooked through and tender when pierced with a knife (about 20-25 minutes).
Drain the potatoes, then place back into the pan. Add the coconut milk, apple cider, salt, cinnamon, and vanilla extract. Mash with a potato masher until smooth.
Add the mashed sweet potatoes to a greased 4-quart baking dish. Set aside.
Make the topping by mixing together the coconut oil, shredded coconut, maple syrup, pecans, cinnamon and salt in a medium bowl.
Sprinkle the topping over the sweet potatoes in an even layer. Cover with foil and bake for 20 minutes, then uncover and bake an additional 20-25 minutes or until the topping is lightly browned and the potatoes are bubbling around the edges.
Remove from the oven and allow to cool for 5-10 minutes. Serve warm or at room temperature.
Swap the pepitas (hulled pumpkin seeds) for pecans as a nut-free option.If you’re not a fan of coconut, use almond meal in its place.For a slightly lighter, less sweet version, half the amount of topping called for in the recipe.
Thanks for this Thanksgiving round up! I’m going to make the lentil salad and quinoa recipe this week. I’ve been looking for new ways to use the seasonal squash in my pantry.
Lauren, sounds like the perfect way to use that squash. Yum! I hope you enjoy.
Totally love the recipes I’ll be making several real soon thanks !!
Julie, yay, I hope you enjoy!
Thank you so much for putting this together! I always love your recipes. I’m still making your Lentil Chili for my family weekly. I am thankful for you this season and all your tips and recipes!
Meg, so happy to hear this round-up is useful! Thanks so much for taking the time to leave a review!
These look out of this world good! Thanks for all the hard work! Will start trying them all out starting… now!
Brooke, yay, so happy to hear the lineup is helpful. I hope you find some recipes you love! Thanks so much for taking the time to leave a review!
I just made this. It’s in the oven right now! 😆 Can’t wait to try it! I was wondering does this freeze well and if so what do I reheat it at?
Thanks so much! Smile
Melissa, yes, leftover should freeze well, tightly covered, for up to 3 months. Hope it was a hit!