I have binders of recipes. What would you like? if you gave up gluten for health then really it isn;t hard to pass all those desserts.

I really never thought gluten was an issue for me but after years of digestive issues DD convinced me to be testested for g intolerance. The results said I didn't have intolerance to gluten so for several years just ate normally. Then DD sent me an article written by a gastroenterologist. She said often times the sensitivity doesn't show on tests so the only way to be sure is to eliminate gluten entirely and see if symptoms go away. My symptoms though not totally gone are much improved.

i would love a pumpkin recipe that is gluten free. I am not usually a dessert lover but if I had something to look forward to it sure would help passing on rolls and stuffing.

Panna Cotta is one if my favorite desserts. Pumpkin flavored should be good. Pumpkin creme brûlée is another favorite. Corn bread based stuffing should be ok. Cheesy rice casserole instead of Mac and cheese if you are looking for a substitution. Wine poached pears is also lovely. Flourless molten chocolate cake if you like chocolate. Almond crust pumpkin pie. Not a butter crust but I love almonds. You can use almonds, walnuts, etc to make a graham cracker crust for pumpkin pie. Truffles are gf too if you like chocolate. You have quite a few great options that don't make you feel like you are missing something.

Also consider Brazilian cheese bread made with tapioca.

Good luck!

Holly, I can top you. My oldest is a gluten free vegetarian. So, even things that are gluten free, might have animal products in the ingredients.

My Thanksgiving will look like this; Turkey, gluten free faux turkey, stuffing in the bird, stuffing out of the bird, gluten free stuffing. The veggies, sale and cranberry sauce are all good.

Dessert will be pumpkin pie, made by me and a cheesecake brought by my sister. My DD will eat the cheesecake and the pumpkin filling without the crust.

Christmas is another story. I will make a apple cake with almond flour.for her as she won't eat the Christmas cookies. If you are interested in this recipe, I will post it for you.

To me, it's the vegetarian part that makes the gluten free part extra hard. My youngest DD is a vegetarian, not gluten free and she will eat fish. She will also eat something that might contain animal products in the list of ingredients, like stove top stuffing or Goya rice.

Just gluten free will be a piece of cake! What are you planning so far? Ww can help tweak it.

Trader Joe's has a good loaf of gluten-free bread - I would think it would work for stuffing but not sure - maybe it cooks differently. Its the one in the blue bag. Not sure about cookies though.

I'm trying to cut back on fats so I'm thinking of making individual baked sweet potato custard cups instead of pie. Sweet potato pie is richer and has a silkier texture than pumpkin. If I use my standard sweet potato filling, it should be just like my pie, and I'll top it with homemade whipped cream. I won't serve sweet potatoes so that's one less thing to worry about, plus no pie crust to make.

Cook's Illustrated GF cookbook is first rate! I've made a bunch of the recipes, and they've all been delicious. Yummy desserts, including cookies.

GF bread is dense so it works really well in recipes like stuffing or french toast where it soaks up liquid.

For a gluten free dessert, with pumpkin, this crustless pumpkin pie is very, very good. If you need to cut out dairy as well, use full fat coconut milk in place of the cream. I have replaced the brandy with rum with good results.

One of my favorite chocolate holiday desserts is this, gluten free chocolate truffle cake. It is truly marvelous.

Cheese cake is a perfect option. I use smashed Chex instead of graham crackers. Gluten Free is so prevalent the recipes and substitutes are abundant.

I have been cooking GF holiday feasts for several years. I substitute Cup4Cup GF flour mixture in my regular recipes which has worked well. The only adjustment I make is using a special yeast roll recipe that includes xanthum. I take a shortcut for dressing and start with pre-made GF cornbread and GF stuffing cubes from Whole Foods.

Your good health is worth the effort !

Make sure there are plenty of options for you so you don't feel left out. If you feel cravings often, try reading the book Mastering Leptin which teaches you how you can eliminate strong cravings for wheat and sugar. What works for me is something with high fiber and plenty of water or watered down juice. After 10-30 minutes, the desire to eat the donut, bagel, muffin is usually gone. So I would try that right before you show up somewhere where cookies or rolls are sitting out. My skin clears up when I don't eat wheat and sugar but I know how you feel. It's everywhere and it's hard to know what it might be in when you eat out. Especially at the holidays in the foods we all love. If you are avoiding wheat for your health remember that the body's reactions to gluten may persist for weeks after exposure. Having something you really like to eat instead helps to keep your resolve strong. Making these food decisions is tough but the results pay you back in your health, your moods.....everything's better when you eat the foods that heal.

Even before we found out we have multiple celiacs in the family, we were making Dueling Desserts: a chocolate roulade and crème brûlée. It's called Dueling Desserts because initially my sister made the roulade and her husband made the brûlée and it was a competition for the best dessert. It was a tie, both are excellent. We usually makes them for Xmas.

The roulade doesn't have flour and uses 7 egg white while the brûlée uses 6 egg yolks, so there's little egg waste. Of course, you don't have to make both.

The roulade is from Jacques Pepin & Julia Child and is on Martha Stewart's site. I'm not sure where our brûlée recipe originated. You could use any recipe, a quick search had recipes by Alton Brown, Ina Garten, and others.

Both desserts are relatively easy to make and present with a WOW factor.

Another thought: my celiac sister loves the Gluten Free Goddess site. if you're living gf, it's a good resource.

https://glutenfreegirl.com/2012/11/how-to-make-gluten-free-pumpkin-pie-for-thanksgiving/?v=7516fd43adaa

Just a pie recipe but their website is full of wonderful stories and recipes.

There is also Elanas Pantry. Some GF websites seem to test their recipes more than others.

You all are wonderful. I thank you all so much for your suggestions and kindness in taking time to help me find recipes or posting them. The menu so far is roasted organic turkey (my favorite TG food), mashed potatoes, green bean casserole, cope's dried corn, whole cranberry sauce, stuffing balls, & gravy. I have decided to make cherry cheese cakes that use cream cheese, sour cream, eggs, sugar, and cherry topping. I will make a few more from the recipes you all shared when I have gone through them all.

i was at a tea yesterday that my DD hosted and she made a wonderful raspberry baked oatmeal for me as everything else was loaded with gluten. The oatmeal was so delicious that I didn't feel the slightest bit tempted by the other items.

Going GF has helped my digestion so much that it's worth the irritation of not being able to eat normally and it truly is getting easier. I've also lost twelve pounds since July so that is also an added benefit.

Holly, the oatmeal sounds good. Would you mind sharing the recipe?

I haven't tried these but after watching this week's Shark Tank I was interested in Brazilian Cheese Bread, which sounds absolutely delicious and is gluten free: http://www.oliviascuisine.com/authentic-brazilian-cheese-bread/

Congrats on the weight loss!

Remember that quality weight loss can happen while you sleep too. Your liver does it for you but it needs fiber to bind the fats to and let them go. Get the full 8 hours. The first hours of sleep you can detox and let go of some unnecessary fats but it's those last 4 hours where it happens at an accelerated rate. So everybody get a good sleep Thursday night instead of staying up to go shopping!

The Brazilian cheese rolls are quite good, but are definitely one of those things best served fresh. They are still acceptable when not fresh, but definitely lose something the longer they sit.

I am a terrible baker to begin with so I am trying a bakery by me that opened up that is all gluten free and some dairy free and som vegan. Every single thing in the place is gluten free. I have a corn bread, apple pie, and cheesecake on hold for tomorrow.

We tried dairy free for my son for about a month and he still was getting frequent tummy aches so we are about a week in to trying gluten free now. It seems to be lessening already.

You never know - there could be one by you! gluten free bakery

In case this is helpful to anyone, here's a chart for subbing GF flours for all purpose, if you don't like, or want to use, a pre-made baking mix. The chart is free to print, just click the little box and then click sample right below it. I like that it doesn't use super expensive flours and I can do a mix of brown and white rice flours if I want. I've found these proportions & mix of flours works really well in quick breads and muffins. Nothing I've made has tasted off, or been gritty. I haven't tried more delicate baking though.

Holly-Kay, your menu sounds great! I'm doing my first gluten free Thanksgiving this year too. Good luck and happy Thanksgiving!

you can make an excellent cheesecake crust with Trader Joe's gluten free ginger snaps.

My gluten free menu:

seven layer dip and tortilla chips

pho beef lettuce wraps

smoked turkey, brined in bourbon and maple syrup

roasted sweet potatoes

mixed chopped salad

smoked cheesecake with burned sugar cream sauce