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Gluten, Dairy, and Low Carb Thanksgiving

Yes, the holiday of food, Thanksgiving.  Don't worry about a thing.  I have the perfect menu planned for all you who are avoiding gluten, dairy, soy, and are trying to stay low carb.  It can be done!  It can be delicious!  You don't even have to tell your visiting family that you are serving an allergen friendly meal.  They won't miss out on flavor, just the gluten and dairy!

To start things off the day before, you can make up all your desserts.  Here are some great ideas from my past posts.

Magic Cookie Bars  

Dairy Free Pumpkin Pie

Lemon Dream Pie

The side-dishes I have listed below are to take the place of the typical bready things you would find on a Thanksgiving table.  These can be made the morning of or the day before.

Almond Bread

Dinner Rolls

Now go make some turkey and yams!  I just took care of the problem food for this holiday.  May the Lord bless you and keep you this wonderful holiday season.  And now for some great Thanksgiving clip-art to get you in the mood. 


This bread is the STUFF!  I have made it so many times now.  We don't buy our allergen friendly bread anymore, WE MAKE IT.  This great recipe started from this blog
You can make the regular loaf bread, dinner rolls, and hamburger buns with this recipe.  IT IS SO AMAZING!  

Basic Bread Recipe

3 large eggs lightly beaten
1 tsp apple cider vinegar
1/4 cup coconut oil (melted)
1 1/3 cup unsweetened rice milk (warmed to about body temperature)
1T +1 t honey
3 T brown sugar
1 cup sorghum flour
1/2  cup brown rice flour
1/2 cup almond flour (or flax for nut free bread)
1/2 cup tapioca flour
1/2 cup corn starch
3 t xanthan gum
1 1/2 t salt
2 tablespoons dry active yeast


Combine first 6 ingredients in your mixer. Sift next 7 ingredients and then add it on top of liquid ingredients. Mix until combine then put the whole mixing bowl into a warm place for 5 minutes.  Mix your dough again then spoon into your greased loaf pan, greased muffin tin, or greased english muffin rings. Put your pans into a warm (NOT HOT) oven to rise.  I let mine rise for about 30 minutes or more.  Bring your oven up to 350* with the pans still inside and bake for 20 minutes for the bread or until golden brown on top.
Total carbohydrate count = 377g slice the bread into 14 pieces = 26g each

 You can make the dinner rolls in a regular size muffin tin or a large size, depending on what size dinner roll you are looking for.  I can get 12 large rolls or 18 small rolls. Grease the muffin tin thoroughly then fill the tins one half full of dough.  This stuff will rise! Bake at 350* for about 12 minutes or until golden brown on top.
Carb count 377g divide by 18 = 20g each

I am using the English Muffin Rings because they make the perfect size bun.  You only have to fill the rings one half full of dough, smooth the dough down so you have a nice flat bun.  They will double in size when rising and baking. Bake these on parchment paper at 350* for about 12 minutes, or until golden brown.  As you can see there are only four muffin rings so I made some rolls with the rest of the dough and got about 8 rolls. 

  Ahhhh, the perfect hamburger bun!  

And with your left over bread (if there is any the next day) you can make french toast!