With turkey, ham, brussels sprouts and mashed potatoes as the stars of the show, Thanksgiving dinner is nearly gluten-free already. But if you have gluten-free guests coming to dinner, you want them to be able to indulge in the entire feast. To help out, we’ve created a menu filled with fall-inspired recipes, from light appetizers to a sweet pumpkin finale so you can complete your ultimate gluten-free Thanksgiving dinner with ease.

Gluten-Free Crackers
Having drinks and light appetizers ready to go as guests arrive is always a good idea. These gluten-free crackers made from raw almonds and quinoa flour are crispy and delectable. They pair perfectly with aged cheeses and sweet preserves, keeping guests’ hunger at bay while you focus on cooking the main event.

sweet-potato-macaroni

Sweet Potato Macaroni
Surprise your guests with this alternative macaroni and cheese that incorporates seasonal favourite, sweet potatoes. Celery, tart apples, three types of cheese and a pinch of ground nutmeg bring out the fall flavours in this great side dish.

Gluten-Free Stuffing
Diners on gluten-free diets know to stay away from stuffing unless it’s made with gluten-free bread, which can easily be found in grocery stores now. Chop up a loaf and combine with onion, pine nuts and dried sage for a simple but satisfying accompaniment to turkey and ham.

Creamy Vegan Mushroom Fettuccine Alfredo
Most cream sauce recipes call for thickening with flour, but this versatile sauce, which would pair well with holiday meats or the gluten-free pasta it’s used with here, is made from blended cashews. Hearty mushrooms give this dish a deep, woodsy flavour.

Gluten-Free-Spaetzle

Gluten-Free Spaetzle
Spaetzle, handmade German-style noodles, make a cozy side dish, no matter the occasion. This version is made with brown rice flour, cornmeal, eggs and a combination of potato and tapioca starches. Fun to say, fun to eat!

No-Bake Gluten-Free Pumpkin Pie
Can a gluten-free pumpkin pie be even easier to make than regular pumpkin pie? The answer is, yes! The crust in this recipe is made from a combination of ground raw hazelnuts, cocoa powder, coconut oil and dates; and there’s no need to bake it since all of the ingredients are edible raw. The filling is a decadent mix of pumpkin puree, spices, icing sugar, cream cheese, molasses and butter; again with this component, no baking is required, freeing up valuable oven space.

Have a sweet tooth? Here’s everything you need to know about successful gluten-free baking from pastry-pro, Anna Olson.