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Have a Gluten-Free Holiday

Thanksgiving has passed, and we may be feeling a little guilty for not spending the extra $5 on gluten-free pumpkin pie, but the holidays are far from over. We have a chance to redeem ourselves by being a bit kinder to our stomachs at the next family gathering by trying out these classic holiday recipes with a gluten-free twist.

We've scoured the internet to gather these tasty gems that will get mouths watering around the table, without subjecting them to a sometimes unfriendly ingredient. Happy Holidays, and enjoy!

Gluten Free Ginger Spice Cranberry Sauce


4 cups fresh or frozen cranberries
1 cup water
1 1/3 cup sugar
1T fresh ginger, peeled and grated
1.5″ size cinnamon stick


  1. Bring water and sugar to a boil. Add cranberries and cinnamon stick and return to a boil.
  2. Reduce heat, cover and simmer 5 minutes.
  3. Stir in ginger.
  4. Replace lid and continue cooking 5 minutes.
  5. Remove from heat and scoop out the cinnamon stick.
  6. Let sit at room temperature until cool.

Courtesy of Know Gluten

Gluten-Free Gravy

2009 Thanksgiving Food 5 

Serves: 2 cups
Cook time:  10 mins
Total time:  10 mins


4 Tablespoons organic butter
1 teaspoon bacon fat (optional)
2 Tablespoons Arrowroot
2 cups turkey stock or turkey drippings(strained through a fine mesh sieve)
1 teaspoon ground sage
1 teaspoon onion powder
salt to taste (about ½-3/4 teaspoon Himalayan salt)


  1. Heat butter and bacon fat over medium heat in a medium saucepan.
  2. Whisk butter mixture until it is frothy. Add arrowroot and whisk until mixture has turned golden brown, about 3 minutes.
  3. Add turkey stock or drippings, sage and onion powder.
  4. Raise flame to medium high heat and continue to whisk until mixture has thickened, about 3-5 minutes.
  5. Add salt to taste. Remove from heat and serve.

Courtesy of Nurture My Gut Author: Ester Perez

Wild Rice and Cornbread Stuffing

For the CornbreadFile:White, Brown, Red & Wild rice.jpg
1 cup of gluten-free all purpose flour
1 cup cornmeal
For the Stuffing
1 lb of Sweet Italian Sausage, removed from casing
1 cup onion, diced
1 1/2 cups cooked wild rice
2 tablespoons olive oil
1 1/2 cups chicken stock
8-10 sage leaves, finely chopped
Salt and pepper, to taste

For the cornbread:

  1. Preheat oven to 400F.
  2. Combine dry ingredients in a large bowl.
  3. Grease your baking pan using 1 tablespoon of the butter and place in preheated oven.
  4. Whisk 3 tablespoons butter, eggs and milk together in a large bowl, then add wet ingredients to dry ingredients and whisk until fully combined.
  5. Remove heated baking dish from oven and pour batter in evenly.
  6. Return dish to oven and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  7. Allow to cool completely, then cut into 1-inch cubes and leave out on a baking pan overnight to harden.

For the stuffing:

  1. Preheat oven to 375F.
  2. Combine cooked wild rice with cornbread cubes in a large bowl.
  3. Add 1 cup stock, stir to moisten and set aside.
  4. Heat olive oil in a large pan, and saute onions, garlic and celery until translucent, about 5 minutes.
  5. Transfer vegetables to cornbread mixture and return pan to medium-high heat.
  6. Brown the sausage, then toss with the sage and add to cornbread mixture. Toss all together to combine.
  7. Transfer mixture to a large baking dish, drizzle with remaining 1/2 cup of stock and bake until golden brown on top, about 30 minutes.
Level of Difficulty: Moderate
Prep Time: 1 hour plus overnight drying time
Cooking Time: 2 hours

Courtesy of Food Republic

Gluten Free Chicken Parmesan


Chicken Parmesan

  • 4 boneless, skinless chicken breasts

2T Olive Oil
2T red wine vinegar
1T minced garlic
1T Italian seasoning
2 eggs
1/2 cup Parmesan cheese
1 cup marinara sauce
1/2 cup mozzarella cheese


  1. Place chicken in a gallon size zipper bag with olive oil, red wine vinegar, Italian seasoning and garlic to marinade for at least 30 minutes.
  2. Beat eggs in a mixing bowl for dipping chicken and put Parmesan cheese on a plate for rolling chicken.
  3. Remove chicken from bag and dip in egg.
  4. Roll in Parmesan cheese and place on a baking sheet.
  5. Bake a 400F for 30-40 minutes or until cooked through, and remove from oven.
  6. Spoon marinara and sprinkle mozzarella over chicken.
  7. Return to oven until mozzarella is melted and bubbly.

Courtesy of Know Gluten

Stuffed Baked Apples with Walnuts and Dates

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Servings: 9
from the backyard. (!!!!) baked apples tonight! oh, yeah.

9 Apples, cored
a little Lemon Juice
1 tablespoon Unrefined Coconut Oil
1/2 cup (60 grams) Almond Meal/Flour
1/4 cup (30 grams) chopped toasted Walnuts
4 dried Dates, pitted and chopped into small pieces
pinch of fine Sea Salt, ground Cinnamon and ground Ginger
1/4 cup (57 grams) Unsweetened Light Coconut Milk
Optional Toppings

Coconut Milk
Heavy Cream
Dried Fruit
Maple Syrup or Honey drizzle
Serve With
Ice Cream
Frozen Yogurt
Greek Yogurt


  • Pre heat oven to 350 degrees F with the rack in the center. Core apples and squeeze a little lemon juice into each one. Melt coconut oil in a small pan. Stir in almond meal, walnuts, dates, salt, cinnamon, ginger and coconut milk. Heat for a few minutes over medium heat. Carefully stuff apples with the mixture. Place apples in muffin pans or on a bake safe dish.
  • Cover loosely with foil. Bake for about 45 min or until apples have softened and split.

Courtesy of Family Fresh Cooking

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