Michele Borboa, MS is a freelance writer and editor specializing in health, fitness, food, lifestyle, and pets. Michele is a health and wellness expert, personal chef, cookbook author, and pet-lover based in Bozeman, Montana. She is also...
Notorious for bread stuffings and wheat flour-based pies, Thanksgiving can seem a diet foe to gluten-free families. However, the feast-centric holiday has many gluten-free Thanksgiving recipes that every one of your guests will enjoy. Here are three gluten-free Thanksgiving recipes to put on your table this year.
Curried Mashed Butternut Squash
A nice change from white potatoes, mashed winter squash warmly spiced with curry is the perfect side for roasted turkey.
1 large butternut squash, halved, seeded
Salt and freshly ground black pepper
3 tablespoons butter
1 tablespoon brown sugar
1-1/2 teaspoons curry powder or to taste
2 tablespoons minced fresh chives
Preheat oven to 400 degrees F. Brush cut side of squash with olive oil and season with salt and pepper. Place on a rimmed baking sheet and roast for 25 to 30 minutes or until very soft.
Scoop butternut squash flesh into a large bowl and add butter, brown sugar, curry, and chives. Mash until well combined. Serve warm.
Gluten-free Corn and Smoky Bacon Muffins
A tasty alternative to the usual Thanksgiving stuffing, these tender and mouthwatering muffins may just become a gluten-free favorite all year round.
1/2 cup canola oil
3/4 cup canned pure pumpkin
2/3 cup packed brown sugar
1 cup cornmeal
1 cup gluten-free baking mix
1-1/2 teaspoons baking powder
1/2 teaspoon salt
4 slices smoky-flavored bacon, cooked, crumbled
Preheat the oven to 350 degrees F. and grease a 12-cup muffin pan.
In a large mixing bowl, beat the eggs until frothy then beat in oil. Add pumpkin, brown sugar, and beat until well combined.
In a medium mixing bowl, whisk together the cornmeal, baking mix, baking powder, and salt. Add dry ingredients to wet ingredients and stir just until moist. Stir in bacon.
Place batter in muffin cups and bake for 15 to 20 minutes or until the tops of muffins spring back when touched. Cool slightly on a wire rack then invert muffins to serve warm.
Gluten-free Pumpkin Cheesecake
For the crust:
1 cup pecans
1/2 cup gluten-free baking mix
1/4 cup firmly packed brown sugar
1/2 cup gluten-free graham cracker crumbs
2 tablespoons unsalted butter, softened
1 egg yolk
For the filling:
4 (8-ounce) packages Neufchatel cheese, softened at room temperature
1 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 tablespoons pure vanilla extract
2 (15-ounce) cans pure pumpkin, set in a colander lined with cheesecloth to drain
Homemade cranberry sauce (optional)
Preheat oven to 375 degrees F. and set a kettle of water on to boil.
In a food processor, combine pecans, baking mix, brown sugar, and graham cracker crumbs and pulse until finely chopped. Add butter and egg yolk and pulse until combined. Press into bottom of 9-inch springform pan. Bake for 10 minutes then set aside to cool.
In a stand up mixer fitted with the paddle attachment, beat cheese and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in pumpkin pie spice, salt, vanilla and pumpkin.
Pour pumpkin mixture into springform pan and cover the outside of the pan with heavy duty aluminum foil to keep water from water bath from leaking in. Place pan in a large roasting pan and set in the oven.
Pour boiling water into the roasting pan to come halfway up the side of the springform pan. Bake for 80 to 85 minutes or until edges are set and middle is no longer jiggly. Turn off the oven heat and prop the oven door open. Let cool for 1 hour then refrigerate overnight.
Dip a spatula in water and run alongside the filling and pan sides. Release sides of pan. To serve, place a slice of pumpkin pie on a plate and drizzle with cranberry sauce.