Recipes

Give Thanks for These 80 Gluten-Free Thanksgiving Dishes

We’re grateful for glossy grilled leeks and gluten-free pie crust.
By The Healthyish Team
A platter of halved charred leeks topped with a brown butter sauce packed with toasted hazelnuts and sesame seeds.
Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio

This list of gluten-free Thanksgiving recipes is what we’ll be most grateful for this Turkey Day—because even the fiercest gluten lovers will come back for seconds. We’ve got every aspect of the big feast covered, from snack-y appetizers to starchy sides and festive-feeling desserts. We’re talking about this winter squash bharta, a Bangladeshi-style mashed vegetable side laced with fiery mustard seed oil. These glossy grilled leeks blanketed in brown butter and toasted hazelnuts. Or the punchiest, purplest chicory Caesar salad to break up the heftier bites. Need more dishes? Here’s a roster of 80 more gluten-free Thanksgiving recipes to make a menu that appeals to everyone. 

  • Image may contain Plant Food Produce Dish Meal Vegetable Lentil and Bean
    Photograph by Laura Murray, food styling by Susie Theodorou, prop styling by Sophie Strangio
    5/80

    Winter Squash Bharta

    Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

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  • A platter of halved charred leeks topped with a brown butter sauce packed with toasted hazelnuts and sesame seeds.
    Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio
    6/80

    Grilled Leeks With Brown Butter and Spiced Hazelnuts

    The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

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  • Image may contain Food and Bread
    Photograph by Emma Fishman, food styling by Rebecca Jurkevich
    7/80

    Kaju Katli

    This five-ingredient sweet is Priya Krishna’s all-time favorite, and it’s as good for a Wednesday-afternoon snack (keep some in your freezer!) as it is for a Diwali celebration.

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  • A split sweet potato on a plate topped with lentil salad citrus wedges and parsley.
    Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski
    8/80

    Loaded Sweet Potatoes

    We like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly charred.

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  • A cast iron pan filled with a broccoli stir fry recipe with red onions and lemon wedges for squeezing.
    Photo by Emma Fishman, Food Styling by Kat Boytsova
    9/80

    Big-Flavor Broccoli

    Chances are you’re trimming off and discarding way too much of your broccoli stems. This is our hands-down favorite way to cook the whole plant. 

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  • Image may contain Plant Food Produce Vegetable and Arugula
    Photograph by Alex Lau, food styling by Susie Theodorou, prop styling by Sophie Strangio
    10/80

    Mouthwatering Turkey With Glass Noodles

    “Something about this year makes me feel like: Screw it. I want to eat leftover turkey the way I want to,” says Mister Jiu’s chef Brandon Jew.

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  • Image may contain Food Dish Meal Platter and Plant
    Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    11/80

    Roasted Squash Salad With Crispy Chickpeas

    Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

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  • Chinese broccoli with soy paste recipe
    Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka
    12/80

    Chinese Broccoli With Soy Paste

    This dish is all about the sweet and salty soy paste, which balances out the bitterness of the broccoli.

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  • Image may contain Plant Food Confectionery and Sweets
    Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Sophie Strangio
    13/80

    Chocolate Date-Caramel Cups

    Assembling these dessert cups in muffin tin liners (just the liners!) helps speed up the process and ensure the sticky date caramel doesn’t get out of hand.

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  • Chicory Caeser salad recipe
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    14/80

    Chicory Caesar Salad

    This bright, zippy chicory salad gets dressed with a punchy anchovy-lemon vinaigrette and adds a serious pop of color to your table.

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  • Image may contain Plant and Food
    Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    15/80

    Sweet Potatoes With Charred Lemons and Crunchies

    With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

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  • Brussels Sprouts With Cranberry Mostarda
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    16/80

    Brussels Sprouts With Cranberry Mostarda

    Cranberry mostarda isn’t as sweet as cranberry sauce, it’s got some fire from mustard seeds—and you’ll want it on allll the roasted vegetables this winter.

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  • Image may contain Plant Dish Food Meal Vegetable and Broccoli
    Photo by Chelsea Kyle, Food Styling by Frances Boswell
    17/80

    Yogurt and Spice Roasted Broccoli

    Your roasted broccoli recipe could use an upgrade.

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  • Leeks with Pine Nut Salsa Verde
    Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    18/80

    Glazed Leeks With Pine Nut Salsa Verde

    When cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde, humble leeks transform into the in-demand side that no one saw coming.

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  • Coconut Creamed Greens
    Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    21/80

    Coconut Creamed Greens

    These greens are impossible to stop eating. A sauce of coconut milk, a hot chile, and spices create a full range of bitter, sweet, and tingling flavors.

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  • Image may contain Plant Vegetable Food Meal Dish Produce Cauliflower and Platter
    Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli
    22/80

    Pan-Roasted Romanesco with Hazelnuts and Crispy Bits

    Romanesco shows up in the late fall, tastes like a cross between cauliflower and broccoli, and is studded with fractal-shaped florets that make it look like a magical mythical structure.

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  • Making Perfect Sides Brussels Sprouts
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
    23/80

    Brussels Sprouts With Pistachios and Lime

    These roasted whole brussels sprouts get so crispy you’ll worry they’re burnt (they’re not!). Then toss ’em in a date molasses–brown butter glaze.

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  • This image may contain Food Dish Meal Platter and Lunch
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen Kaminski
    24/80

    Squash and Radicchio Salad With Pecans

    This squash-centric salad has an irresistible pecan dressing and hardy radicchio that refuses to wilt.

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  • This image may contain Plant Food Meal Human Person Dish and Produce
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    25/80

    Shingled Sweet Potatoes With Harissa

    The classic savory-sweet side gets a makeover with the addition of harissa for an extra hint of spicy-earthiness. We promise you won’t miss the marshmallows.

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  • A platter of halved charred brussels sprouts dripping in a saucy glaze and topped with crushed red pepper flakes and...
    Photo by Chelsie Craig, Food Styling by Kate Buckens
    26/80

    Charred Brussels Sprouts With Warm Honey Glaze

    Roasty, toasty brussels soak up this delicious honey sauce, creating a combo you just can’t beat.

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  • Image may contain Food Dessert Cake Pie and Tart
    Photo by Alex Lau, Styling by Chris Morocco
    29/80

    Gluten-Free Coconut Turmeric Pie

    This recipe is inspired by the flavors found in the traditional Ayurvedic Indian drink haldi doodh, made with milk, turmeric, and honey. It's also gluten- and dairy-free.

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  • Image may contain Plant Furniture Dining Table Table Food Vegetable and Meal
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    30/80

    Broccoli Caesar

    You've never met a better, brighter riff on the classic Caesar than this raw broccoli twist.

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  • A platter of creamed spinach with red peppers in a tofu cream sauce.
    Photo by Alex Lau, Food Styling by Yekaterina Boytsova
    31/80

    Vegan Creamed Spinach

    A Healthyish take on classic creamed spinach

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  • This image may contain Food Salad and Plant
    Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminsky
    32/80

    Ice Water Salad

    A stunning salad that's as crunchy and refreshing as it gets—plus, you can make it up to six hours in advance.

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  • This image may contain Food Dish Meal and Plant
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    33/80

    Parsnip Confit With Pickled Currants

    Parsnips bathed in warm olive oil and bejeweled with currents means you'll never look at root vegetables the same way again.

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  • Image may contain Plant Food Vegetable and Lettuce
    Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    34/80

    Everyday Greens Salad

    A salad that brings the drama. It's at its highest—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

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  • This image may contain Plant and Food
    Photo by Alex Lau
    35/80

    Charred Sweet Potatoes With Toum

    This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

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  • Image may contain Dish Food Meal Plant Platter and Fruit
    Ture Lillegraven
    36/80

    Squash with Dates and Thyme

    The sweetness of the acorn squash, dates, and coconut oil in this simple roast is balanced by the garlic and woodsy herbs.

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  • Image may contain Plant Food Pork and Relish
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    37/80

    Cranberry-Fig Sauce

    Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

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  • Image may contain Human Person Animal Bird Food Meal Dish Confectionery and Sweets
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    38/80

    Dry-Rubbed Turkey Breast

    Worried you won't have enough leftovers for next-day sandwiches? Rather not bother with a giant turkey? The bone-in breast is your ticket.

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  • This image may contain Dish Food Meal Plant and Platter
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    39/80

    Burnished Potato Nuggets

    Behold, your new standard for roasted potatoes: puck-size oven fries with creamy insides and unimaginably crunchy exteriors.

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  • Image may contain Plant Food Bowl Fruit and Citrus Fruit
    Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
    40/80

    Stir-Fried Brussels Sprouts

    With this brussels sprouts recipe, get straight to the good stuff: those sweet, bright green, tender-crisp leaves.

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  • Platter of spatchcock turkey with halved heads of garlic and other aromatics on blue tablecloth.
    Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    41/80

    Spatchcocked Turkey with Anise and Orange

    Most butchers will remove the backbone for you. Lots of guests? Roast two 12–14-pounders; spatchcocking anything larger will be harder and takes longer. Learn how to spatchcock in this video.

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  • Image may contain Dish Food Meal Platter and Plant
    Michael Graydon + Nikole Herriott
    42/80

    Brussels Sprout Leaves with Chorizo and Toasted Almonds

    A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

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  • Image may contain Animal Seafood Food Sea Life Lobster Meal and Roast
    Christopher Testani
    55/80

    Barbecue Spice–Brined Grilled Turkey

    Also known as the one-hour turkey, this spatchcocked bird (ask your butcher) will free up your oven.

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  • A stuffed turkey breast wrapped in bacon on a platter with two pieces sliced off.
    Photo by Christopher Testani
    56/80

    Porchetta-Style Roast Turkey Breast

    Deboning a turkey breast isn’t difficult (just like cutting the rib bones away from a chicken breast, but bigger), but most butchers will do this for you. Ask for a whole breast, skin on, bones removed when you order it at the meat counter. Click here for step-by-step photos and instructions on butterflying the breast.

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  • Image may contain Plant Food Produce and Vegetable
    Christopher Testani
    57/80

    Farmers' Market Quinoa Salad

    Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

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  • Image may contain Food Salad Dish Meal Plant Human and Person
    58/80

    Chicory, Bacon, and Poached Egg Salad

    Dinner salad shouldn’t feel ascetic. That’s why we called up bacon, cheese, and crispy mushrooms.

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  • Image may contain Dish Food Meal Bread and Platter
    Elizabeth Cecil
    61/80

    Mashed Potato Skordalia

    Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

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  • Blue bowl filled with roasted sweet potato cubes on a yellow decorative tablecloth.
    Photograph by Victoria Jane, Food Styling by Mallory Lance, Prop Styling by Alexandra Massillon
    62/80

    Roasted Sweet Potatoes

    This easy recipe for roasted sweet potatoes keeps the cooking and seasonings streamlined so you can dress them up however you wish.

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  • Image may contain Cutlery Spoon Food Meal Dish Bread and Platter
    Bobbi Lin
    65/80

    Duchess Baked Potatoes

    If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

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  • Image may contain Plant Food and Vegetable
    Linda Xiao
    66/80

    Gluten-Free Chocolate Tea Cake

    Olive oil and almonds keep this gluten free cake moist. Eggs keep it together. Chocolate and sugar keep it delicious. Who’s missing gluten now?

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  • Overhead view of a spinach salad with mature leaves roasted mushroom caps shaved shallots and a creamy herb dressing.
    Alex Lau
    69/80

    Classic Spinach Salad

    Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing. This is part of BA's Best, a collection of our essential recipes.

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  • Image may contain Food Dessert Spice Chocolate Fudge Creme and Cream
    Alex Lau
    70/80

    Gluten-Free Chocolate Cream Pie

    Gingersnaps add an unexpected zing and are a great foil to the richness of this chocolatey pie. Sub in gluten-free graham crackers if you prefer.

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  • Image may contain Vegetable Plant Food Spinach and Seasoning
    71/80

    Spicy Buttered Broccolini

    Try chef Rene Ortiz’s Ginger-Garlic Tofu with his addictive broccolini. A generous dose of red pepper flakes, a good hunk of butter, and a big squeeze of lemon transform them. “The fat, the butter, the acid,” says Ortiz, chef at Sway, Austin: “It makes you want to keep going back for more.”

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  • Image may contain Plant Food Fruit and Blueberry
    Ditte Isager
    72/80

    Sweet and Sour Cherry and Buckwheat Crumble

    Had kasha or soba? You’ve tasted buckwheat. The flour has an earthy, mineral flavor that pairs especially well with tart fruits, like these cherries.

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