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11 Tested Gluten Free Thanksgiving Dessert Recipes That Delight
Struggling to find a Thanksgiving dessert everyone can enjoy? You want something delicious, traditional, and safe for your gluten-free guests. The pressure to get it right during the holidays is real.
A gluten-free Thanksgiving dessert is a sweet dish made without wheat, barley, or rye. Finding a recipe that tastes just as good as the original can feel impossible. You worry about a dry, crumbly result that disappoints everyone at the table.
The best gluten-free Thanksgiving desserts honor tradition while being delicious and safe for everyone. This guide provides 11 kitchen-tested, family-approved recipes that build confidence. You’ll discover how to create everything from classic pumpkin pie to decadent chocolate torte, ensuring no one misses out.
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Feeling Stressed About Thanksgiving Dessert? Here’s How to Bake with Confidence
The holidays are for joy, not anxiety about the menu. When you’re trying to accommodate a gluten intolerance or Celiac disease, the dessert course can suddenly feel like a high-stakes challenge. Will it taste good? Will the texture be right? Will my guests with dietary needs feel included and safe? These are valid concerns that can take the fun out of baking.
This is where our kitchen-tested methods come in. We believe that a gluten-free dessert shouldn’t be an afterthought or a lesser substitute. It should be a showstopper that everyone at the table—gluten-free or not—will rave about. The goal is to eliminate the guesswork and fear of failure. These easy gf thanksgiving treats are designed to be foolproof, family approved, and incredibly delicious, making your holiday gathering both inclusive and memorable.
11 Tested Gluten Free Thanksgiving Dessert Recipes That Delight
Here is our collection of the best, family-favorite gluten free thanksgiving dessert recipes, perfected over years of holiday baking. We’ve included a variety of options to suit every taste and skill level. You’ll find everything from classic pies and rustic fruit crisps to decadent chocolate desserts and simple no-bake options. Each recipe has been tested to ensure a perfect result, so you can bake with confidence for your crowd.
- Classic Gluten-Free Pumpkin Pie
- Rustic Gluten-Free Apple Crumble Pie
- Foolproof Gluten-Free Pecan Pie
- Easy Spiced Apple Crisp with Oat Topping
- Decadent Flourless Chocolate Torte
- No-Bake Pumpkin Cheesecake Mousse
- Cranberry Crumble Bars with Orange Zest
- Dairy-Free Chocolate Avocado Mousse
- Classic Gluten-Free Cheesecake with Pecan Crust
- Mini Crustless Pumpkin Pie Custards
- Poached Pears in Spiced Maple Syrup
1. Classic Gluten-Free Pumpkin Pie
Pin this classic Thanksgiving recipe for later!
This recipe delivers the traditional Thanksgiving experience with a smooth pumpkin filling and a flaky, golden-brown almond flour pie crust. It’s a celiac safe pumpkin pie that doesn’t compromise on flavor or texture.
Ingredients:
- For the Crust:
- 1 ½ cups fine-milled almond flour
- ½ cup tapioca starch/flour
- 2 tbsp coconut sugar
- ½ tsp salt
- ½ cup cold unsalted butter, cubed (or dairy-free butter substitute)
- 1 large egg, whisked
- For the Filling:
- 1 (15-ounce) can pure pumpkin puree (not pie filling)
- ¾ cup packed brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs
- 1 (12-ounce) can evaporated milk (or full-fat coconut milk for dairy-free)
Step-by-Step Directions:
- Prepare the Crust: In a food processor, pulse almond flour, tapioca starch, sugar, and salt. Add cold butter and pulse until it resembles coarse crumbs. Add the egg and pulse until the dough just comes together.
- Form the Crust: Press the dough evenly into the bottom and up the sides of a 9-inch glass pie plate. Crimp the edges. Chill in the freezer for at least 30 minutes.
- Pre-bake: Preheat oven to 375°F (190°C). Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool slightly.
- Make the Filling: Reduce oven to 350°F (175°C). In a large bowl, whisk together pumpkin puree, brown sugar, spices, and salt. Whisk in the eggs, then the evaporated milk until smooth.
- Bake the Pie: Pour the filling into the partially baked crust. Bake for 50-60 minutes, or until the center is almost set (it should have a slight jiggle).
- Cool Completely: Let the pie cool completely on a wire rack for at least 2 hours. This is crucial for the filling to set properly. Chill before serving.
Pro-Tip: Don’t skip chilling the crust! This prevents the fat from melting too quickly, which is the secret to a flaky, not soggy, gluten-free crust.
2. Rustic Gluten-Free Apple Crumble Pie
Save this comforting apple crumble pie recipe!
For a warm and rustic Thanksgiving dessert, this apple crumble pie is a winner. It combines tender, spiced Granny Smith apples with a crunchy crumble topping made from certified gluten-free oats.
Ingredients:
- For the Filling:
- 6 medium tart apples (like Granny Smith), peeled, cored, and sliced
- ½ cup brown sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- ¼ tsp nutmeg
- 2 tbsp cornstarch
- For the Crumble Topping:
- 1 cup gluten-free 1-to-1 baking flour
- 1 cup certified gluten-free rolled oats
- ¾ cup brown sugar
- ½ tsp cinnamon
- ½ cup cold salted butter, cubed
Step-by-Step Directions:
- Preheat & Prepare Filling: Preheat oven to 375°F (190°C). In a large bowl, toss the sliced apples with brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Pour into a 9-inch deep-dish pie plate or cast-iron skillet.
- Make the Topping: In a separate bowl, whisk together the GF flour, certified GF oats, brown sugar, and cinnamon.
- Cut in Butter: Using your fingers or a pastry cutter, cut the cold butter into the dry ingredients until the mixture forms large, pea-sized crumbles.
- Assemble and Bake: Sprinkle the crumble topping evenly over the apple filling.
- Bake: Place the pie on a baking sheet to catch any drips. Bake for 40-50 minutes, or until the topping is golden brown and the filling is bubbly.
- Rest: Let the pie rest for at least 30 minutes before serving. This allows the filling to thicken. Serve warm, ideally with a scoop of vanilla ice cream.
Lesson Learned: Using a mix of apples, like half Granny Smith for tartness and half Honeycrisp for sweetness, gives the pie filling a more complex and delicious flavor.
3. Foolproof Gluten-Free Pecan Pie
A must-have for your Thanksgiving table! Pin it!
This no-fail pecan pie recipe delivers a perfectly set, gooey center and a crunchy pecan top every time. The rich flavor comes from dark corn syrup, all nestled in a gluten-free shortbread-style pie crust.
Ingredients:
- 1 unbaked 9-inch gluten-free pie crust (use crust recipe from pumpkin pie)
- 1 ½ cups pecan halves
- 3 large eggs
- 1 cup dark corn syrup
- ½ cup packed brown sugar
- ¼ cup melted salted butter (or melted coconut oil)
- 1 tsp pure vanilla extract
- ¼ tsp salt
Step-by-Step Directions:
- Preheat & Prepare Crust: Preheat oven to 350°F (175°C). Prepare your unbaked GF pie shell in a 9-inch pie plate.
- Arrange Pecans: Spread the pecan halves in an even layer on the bottom of the pie crust.
- Mix Filling: In a medium bowl, lightly beat the eggs. Whisk in the dark corn syrup, brown sugar, melted butter, vanilla, and salt until everything is well combined.
- Pour & Bake: Carefully pour the filling mixture over the pecans. The pecans will rise to the top as it bakes.
- Bake Pie: Bake for 55 to 65 minutes. To prevent the crust from over-browning, you can cover the edges with foil or a pie shield for the last 20 minutes. The pie is done when the center is set and doesn’t jiggle when gently shaken.
- Cool Completely: This is the most important step for pecan pie. Let it cool on a wire rack for at least 3 hours. It must be completely cool to slice cleanly.
Pro-Tip: For an extra-rich flavor, toast the pecan halves on a baking sheet at 350°F for 5-7 minutes before adding them to the crust. Let them cool slightly first.
4. Easy Spiced Apple Crisp with Oat Topping
The easiest Thanksgiving dessert! Save this idea!
If you want a simple and foolproof dessert for beginners, this crustless apple crisp is the answer. Sweet-tart Honeycrisp apples are baked under a crunchy, gluten-free oat topping for a warm and comforting treat.
Ingredients:
- For the Filling:
- 5 medium sweet-tart apples (like Honeycrisp), peeled, cored, and chopped
- ¼ cup maple syrup
- 1 tbsp lemon juice
- 1 tsp cinnamon
- For the Topping:
- 1 ½ cups certified gluten-free rolled oats
- ½ cup almond flour
- ½ cup packed brown sugar
- ½ tsp cinnamon
- ⅓ cup melted coconut oil (or salted butter)
Step-by-Step Directions:
- Preheat & Prepare Filling: Preheat oven to 350°F (175°C). In a large bowl, mix the chopped apples, maple syrup, lemon juice, and cinnamon. Spread evenly in an 8×8 inch baking dish.
- Make Topping: In a separate bowl, combine the certified GF oats, almond flour, brown sugar, and cinnamon.
- Add Fat: Pour the melted coconut oil or butter over the oat mixture and stir until it’s all moistened and forms clumps.
- Assemble & Bake: Sprinkle the topping mixture evenly over the apples.
- Bake: Bake for 30-40 minutes, until the topping is golden and the apple filling is tender and bubbly.
- Cool Slightly: Let it cool for about 15 minutes before serving warm.
Pro-Tip: Don’t use quick-cooking oats for the topping. Old-fashioned rolled oats provide a much better, chewier, and crispier texture.
5. Decadent Flourless Chocolate Torte
Pin this elegant and naturally gluten-free dessert!
This elegant Thanksgiving dessert is naturally gluten-free and incredibly rich. The fudgy texture comes from using high-quality dark chocolate and whipped eggs for lift, creating a sophisticated torte that will impress any chocolate lover.
Ingredients:
- 8 ounces high-quality bittersweet chocolate (70% cacao), chopped
- ½ cup (1 stick) unsalted butter, cubed
- ¾ cup granulated sugar
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 4 large eggs, separated
- Cocoa powder and fresh raspberries for serving
Step-by-Step Directions:
- Preheat & Prep Pan: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- Melt Chocolate: In a heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate and butter together until smooth. Remove from heat and let cool slightly.
- Mix Batter: Whisk the sugar, salt, and vanilla into the cooled chocolate mixture. Whisk in the 4 egg yolks, one at a time, until fully incorporated.
- Whip Egg Whites: In a separate, clean bowl, use an electric mixer to beat the 4 egg whites until stiff peaks form.
- Fold: Gently fold about one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, fold in the remaining egg whites until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is set and puffed. The torte will fall as it cools—this is normal.
- Cool & Serve: Let the torte cool completely in the pan on a wire rack. Invert onto a plate, dust with cocoa powder, and serve with fresh raspberries.
Lesson Learned: Using high-quality chocolate (at least 70% cacao) is non-negotiable for this recipe. It’s the star ingredient and makes all the difference in the final flavor.
6. No-Bake Pumpkin Cheesecake Mousse
The perfect make-ahead Thanksgiving dessert!
Free up precious oven space with this easy, no-bake gluten free pumpkin cheesecake mousse. It’s an airy, make-ahead dessert that combines smooth pumpkin puree with full-fat cream cheese for a light yet satisfying treat.
Ingredients:
- 1 (8-ounce) package full-fat cream cheese, softened
- 1 cup pumpkin puree
- ½ cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- Crushed gluten-free ginger snap cookies for serving
Step-by-Step Directions:
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy.
- Add Pumpkin & Spices: Beat in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until well combined.
- Whip Cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Fold: Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
- Chill: Spoon the mousse into individual serving glasses or a single serving bowl. Cover and chill in the refrigerator for at least 4 hours, or overnight.
- Serve: Before serving, top with a sprinkle of crushed gluten-free ginger snaps and a dollop of extra whipped cream if desired.
Pro-Tip: For the lightest, fluffiest mousse, make sure your heavy cream and mixing bowl are very cold before you start whipping.
7. Cranberry Crumble Bars with Orange Zest
Save this festive and easy dessert bar recipe!
These festive crumble bars are perfect for a potluck or for serving a crowd. The tart cranberry filling gets a bright flavor from orange zest, all layered between a buttery gluten-free crust and crumble topping. They are portable and easy-to-serve.
Ingredients:
- For the Filling:
- 1 (12-ounce) bag fresh or frozen cranberries
- ¾ cup granulated sugar
- Zest and juice of 1 orange
- For the Crust & Topping:
- 1 ½ cups gluten-free 1-to-1 baking flour
- 1 cup certified gluten-free rolled oats
- ¾ cup packed brown sugar
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup cold salted butter, cubed
Step-by-Step Directions:
- Preheat & Prep Pan: Preheat oven to 375°F (190°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
- Make Filling: In a medium saucepan, combine cranberries, sugar, orange zest, and juice. Cook over medium heat, stirring occasionally, for about 10 minutes until the cranberries have burst and the sauce has thickened. Set aside to cool.
- Make Crust Mixture: In a large bowl, whisk together the GF flour, oats, brown sugar, baking soda, and salt. Cut in the cold butter with a pastry blender or your fingers until it forms coarse crumbs.
- Assemble: Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust.
- Layer & Top: Spread the cooled cranberry filling evenly over the crust. Sprinkle the remaining crumb mixture over the top.
- Bake: Bake for 30-35 minutes, or until the topping is golden brown. Cool completely in the pan before lifting out and cutting into squares.
Pro-Tip: The cranberry filling can be made up to 3 days in advance and stored in the fridge, making assembly on baking day quick and easy.
8. Dairy-Free Chocolate Avocado Mousse
A surprisingly healthy and decadent dessert! Pin it!
This dairy-free and vegan chocolate mousse is secretly healthy but tastes incredibly indulgent. Ripe avocado creates an unbelievably creamy texture, while unsweetened cocoa powder provides intense chocolate flavor. It’s the perfect dessert for guests with multiple dietary needs.
Ingredients:
- 2 large ripe avocados, pitted and peeled
- ½ cup unsweetened cocoa powder
- ½ cup maple syrup
- ¼ cup unsweetened almond milk (or other non-dairy milk)
- 1 tsp pure vanilla extract
- A pinch of salt
Step-by-Step Directions:
- Combine Ingredients: Place the avocado flesh, cocoa powder, maple syrup, non-dairy milk, vanilla, and salt into a high-speed blender or food processor.
- Blend Until Smooth: Blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. There should be no avocado chunks remaining.
- Taste and Adjust: Taste the mousse. If you prefer it sweeter, add another tablespoon of maple syrup.
- Chill: Spoon the mousse into individual serving dishes.
- Set: Cover and refrigerate for at least 1 hour to allow it to chill and thicken.
- Serve: Serve chilled, topped with fresh berries or chocolate shavings.
Lesson Learned: The ripeness of your avocados is key. They must be soft to the touch to blend into a perfectly creamy, non-lumpy mousse.
9. Classic Gluten-Free Cheesecake with Pecan Crust
Save this showstopper cheesecake recipe!
This is a true holiday showstopper: a dense, creamy cheesecake with a nutty gluten-free pecan crust. We share all the tips to prevent cracks, ensuring a beautiful presentation for your Thanksgiving table.
Ingredients:
- For the Crust:
- 1 ½ cups raw pecan halves
- 3 tbsp brown sugar
- 4 tbsp salted butter, melted
- For the Filling:
- 4 (8-ounce) packages full-fat block cream cheese, at room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 cup full-fat sour cream, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp lemon juice
Step-by-Step Directions:
- Preheat & Prep Crust: Preheat oven to 350°F (175°C). In a food processor, pulse pecans and brown sugar until they form fine crumbs. Add melted butter and pulse to combine. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool.
- Make Filling: In a large bowl with an electric mixer, beat the room temperature cream cheese until completely smooth. Gradually beat in the sugar.
- Add Wet Ingredients: Add the eggs one at a time, mixing on low speed until just combined after each addition. Mix in the sour cream, vanilla, and lemon juice. Do not overmix.
- Prepare Water Bath: Pour the filling into the cooled crust. Wrap the outside of the springform pan in a double layer of heavy-duty foil. Place in a large roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the cheesecake pan.
- Bake: Bake for 60-70 minutes, until the edges are set but the center still has a slight wobble.
- Cool Slowly: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight.
Pro-Tip: The secret to a crack-free cheesecake is room temperature ingredients, not overmixing the batter, and cooling it slowly in the oven with the door cracked. The water bath is essential!
10. Mini Crustless Pumpkin Pie Custards
Pin this easy, portion-controlled dessert idea!
Get all the aromatic pumpkin spice flavor of a classic pie without the fuss of a crust. These creamy custards are a great low-carb Thanksgiving dessert, baked in individual ramekins for easy portion control.
Ingredients:
- 1 (15-ounce) can pure pumpkin puree
- ½ cup maple syrup or brown sugar
- 3 large eggs
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1 cup heavy cream or full-fat coconut milk
- Pinch of salt
Step-by-Step Directions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Arrange 6 (6-ounce) ramekins in a baking dish.
- Mix Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, pumpkin pie spice, vanilla, and salt until smooth.
- Add Cream: Gradually whisk in the heavy cream or coconut milk until the mixture is uniform.
- Fill Ramekins: Divide the custard mixture evenly among the ramekins.
- Create Water Bath: Pour hot water into the baking dish around the ramekins, until the water reaches about halfway up their sides.
- Bake: Bake for 40-50 minutes, until the centers are just set (they should still jiggle slightly).
- Cool & Chill: Carefully remove the ramekins from the water bath and let them cool on a wire rack. Once cool, chill in the refrigerator for at least 2 hours before serving.
Pro-Tip: The water bath (bain-marie) is essential for a silky-smooth, evenly cooked custard. It prevents the eggs from curdling and the custards from cracking.
11. Poached Pears in Spiced Maple Syrup
An elegant, light, and naturally GF & DF dessert!
For a refreshing end to a heavy meal, these poached pears are perfect. Firm Bosc pears are gently simmered in a poaching liquid of spiced maple syrup with cinnamon and star anise, creating a light, elegant dessert that is naturally gluten-free and dairy-free.
Ingredients:
- 4 firm, ripe pears (Bosc or Anjou work well)
- 3 cups water
- 1 cup pure maple syrup
- 1 cinnamon stick
- 2 star anise
- 1 tsp vanilla extract
- A long strip of lemon peel
Step-by-Step Directions:
- Prep Pears: Peel the pears, leaving the stems intact. If desired, slice a thin piece off the bottom of each pear so they can stand upright.
- Make Poaching Liquid: In a saucepan just large enough to hold the pears snugly, combine the water, maple syrup, cinnamon stick, star anise, vanilla, and lemon peel. Bring to a simmer over medium heat.
- Poach Pears: Carefully place the pears into the simmering liquid. They should be mostly submerged. Reduce heat to low, cover, and gently simmer for 20-30 minutes, or until the pears are tender when pierced with a knife.
- Cool: Remove the pears from the liquid and set them aside.
- Reduce Syrup: Increase the heat to medium and bring the poaching liquid to a boil. Cook for 10-15 minutes, until the liquid has reduced by about half and thickened into a syrup.
- Serve: Serve the pears warm or at room temperature, drizzled generously with the reduced syrup.
Lesson Learned: Use pears that are ripe but still very firm. Overly soft pears will turn to mush during the poaching process.
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Pro Tips for Perfect Gluten-Free Holiday Baking
Successful gluten-free baking is about understanding a few key principles. It’s not just about swapping flours; it’s about recreating the structure and moisture that gluten normally provides. These expert tips explain the “why” behind the techniques, empowering you to bake with confidence and troubleshoot any issues.
Choose the Right Flour Blend
Use a commercial 1-to-1 blend for foolproof results. For beginners, brands like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure are formulated to be a direct substitute for all-purpose wheat flour in many recipes. They already contain xanthan gum, so you don’t have to add it separately.
The Importance of Binders (Xanthan Gum)
Gluten is a protein that provides structure and elasticity. In its absence, we need a binder. Xanthan gum is the most common. It mimics gluten’s properties, holding the baked good together and preventing a crumbly texture. Use exactly the amount called for—too much can result in a gummy texture.
Troubleshooting Common GF Baking Problems
- Problem: Gritty Texture. Solution: Let your batter or dough rest for 20-30 minutes at room temperature before baking. This gives the flours time to fully absorb the liquid, which eliminates grittiness.
- Problem: Dry & Crumbly Results. Solution: Gluten-free flours need more moisture. Don’t be afraid of recipes with extra fat (butter, oil) or moisture-rich ingredients (sour cream, pumpkin puree, bananas). Also, be careful not to overbake; check for doneness on the early side.
- Problem: Pie Crust Won’t Roll Out. Solution: Don’t even try! Most gluten-free pie doughs are too delicate to roll. The “press-in” method is your best friend. Simply press the dough evenly into your pie plate with your fingers. It’s faster, easier, and creates a perfect crust every time.
Make-Ahead Thanksgiving Strategies
Reduce holiday stress by preparing desserts in advance.
* Pie Crusts: Can be made, pressed into the pan, and frozen for up to a month.
* Cheesecakes & Custards: These are actually better when made the day before, as they need a long time to chill and set completely.
* Crisps & Crumbles: You can assemble the entire crisp (filling and topping) a day ahead, cover, and refrigerate. Just add 10-15 minutes to the baking time.
People Also Ask About Gluten Free Thanksgiving Desserts
Here are answers to some of the most common questions about making gluten-free desserts for the holidays.
What is the best store-bought gluten-free pie crust?
Many great options exist in the freezer aisle, making dessert even easier. Brands like Wholly Gluten Free and Mi-Del are popular choices. The best one often comes down to personal preference, as some are flakier while others have a more cookie-like texture. Always check the packaging for baking instructions.
How can I avoid cross-contamination for a guest with Celiac disease?
Safety is paramount. Use separate, thoroughly cleaned utensils, bowls, and cutting boards. Be mindful of airborne wheat flour. Use ingredients certified gluten-free, especially oats. If using a stand mixer, ensure the bowl and beaters are impeccably clean. A simple crustless dessert can also be a great, safe option.
Do I really need to use xanthan gum in gluten-free baking?
Yes, in most recipes for cakes, cookies, and crusts, a binder is essential. Xanthan gum provides the structure and elasticity that gluten normally would, preventing your dessert from crumbling. If you use a “1-to-1” flour blend, it’s typically already included.
What are some naturally gluten-free Thanksgiving desserts?
Many elegant desserts require no flour at all. Excellent choices include chocolate mousse, crème brûlée, custards, poached pears, or a flourless chocolate torte. These are often simple to make and are guaranteed to be delicious and safe for your gluten-free guests.
Final Thoughts
This Thanksgiving, you don’t have to choose between tradition and dietary needs. With these tested recipes, you can bake with total confidence, knowing you’re creating something truly delightful that everyone can enjoy. The joy of sharing a meal is what the holiday is all about, and now dessert can be part of that shared experience again.
- Start with a foolproof 1-to-1 gluten-free flour blend.
- Don’t be afraid of moisture; extra fat and wet ingredients are your friends.
- Let batters rest for 20 minutes before baking to avoid a gritty texture.
- Embrace the press-in method for easy, perfect pie crusts every time.
- Plan ahead! Many of these desserts are perfect for making a day or two in advance.
Which of these gluten free Thanksgiving dessert recipes are you most excited to try? Let us know in the comments below
Last update on 2025-11-08 at 23:38 / Affiliate links / Images from Amazon Product Advertising API
