Gluten-Free Thanksgiving Bread Recipes

Delicious, Allergy-Friendly Breads Everyone Will Enjoy

Thanksgiving is a time for gathering, gratitude, and of course—great food. But for those following a gluten-free diet, enjoying soft, fluffy bread on Thanksgiving can be a challenge. Many traditional recipes rely heavily on wheat flour, leaving those with gluten intolerance or celiac disease with limited options.

The good news? Gluten-free bread has come a long way. With the right combination of flours, binders, and techniques, you can enjoy warm, homemade bread that’s every bit as satisfying as its gluten-containing counterpart. Whether you’re looking for soft dinner rolls, crusty artisan loaves, or savory bread for stuffing, this guide has you covered.

Why Bake Gluten-Free Bread for Thanksgiving?

• Everyone deserves to enjoy the feast: Having gluten-free options ensures guests with dietary restrictions don’t miss out.

• Homemade tastes better: Store-bought gluten-free bread often lacks texture and flavor—homemade solves that.

• Make-ahead friendly: Gluten-free bread stores and freezes well, making it great for holiday prep.

• Versatile: Use these breads for rolls, stuffing, sandwich sliders, or to accompany soups and sides.

Essential Ingredients for Gluten-Free Bread

To make great gluten-free bread, it’s important to understand your ingredients. Since we’re not using wheat, the structure and stretch of the bread comes from clever substitutes.

Gluten-Free Flours to Try

• Brown rice flour – light, mild, and great as a base.

• Sorghum flour – adds structure and slight sweetness.

• Tapioca starch – for chew and bounce.

• Potato starch – creates a soft crumb.

• Almond flour – moist, rich, and nutrient-dense.

• Oat flour (certified gluten-free) – gives a wholesome, hearty texture.

Binders and Moisture Helpers

• Xanthan gum or psyllium husk – mimic the elasticity of gluten.

• Eggs – provide lift, richness, and binding.

• Greek yogurt or applesauce – improve moisture and softness.

• Vinegar or lemon juice – interact with baking soda/powder for a better rise.

Gluten-Free Dinner Rolls Recipe

Soft, fluffy, and perfectly golden, these gluten-free dinner rolls are ideal for the Thanksgiving bread basket.

Ingredients

• 2 cups gluten-free all-purpose flour (with xanthan gum included)

• 1 tbsp sugar

• 1 tbsp instant yeast

• 1 tsp salt

• ¾ cup warm milk or dairy-free alternative

• 1 egg

• 3 tbsp melted butter or olive oil

• 1 tsp apple cider vinegar

• Extra butter for brushing tops

Instructions

1. In a large bowl, combine flour, sugar, yeast, and salt.

2. In another bowl, whisk milk, egg, butter, and vinegar.

3. Pour wet ingredients into dry and stir until a sticky dough forms.

4. Scoop or shape into 9 rolls and place in a greased 9×9 pan.

5. Cover with a cloth and let rise for 1 hour in a warm area.

6. Preheat oven to 375°F (190°C).

7. Bake rolls for 20–25 minutes or until golden on top.

8. Brush with melted butter and serve warm.

Make-ahead tip: Bake a day ahead and reheat covered in foil before serving.

Gluten-Free Artisan Bread Loaf

A rustic, crusty loaf that slices beautifully and is perfect for bread baskets, dipping in soup, or making sandwiches with Thanksgiving leftovers.

Ingredients

• 2½ cups gluten-free flour blend (with xanthan gum)

• 1 tbsp sugar or honey

• 1 tsp salt

• 1 tbsp active dry yeast

• 1 cup warm water

• 1 tbsp olive oil

• 1 tsp apple cider vinegar

Instructions

1. Mix warm water, sugar, and yeast. Let sit until foamy (about 10 minutes).

2. In a bowl, combine flour and salt. Add yeast mixture, oil, and vinegar.

3. Mix until smooth. Dough will be sticky.

4. Transfer to a greased loaf pan or shape into a round and place on parchment.

5. Let rise for 45 minutes.

6. Preheat oven to 400°F (204°C).

7. Bake for 35–40 minutes, until crust is golden and it sounds hollow.

8. Let cool before slicing.

Optional: Sprinkle with sesame seeds or herbs before baking for extra flavor.

Cornbread (Gluten-Free and No Sausage)

A slightly sweet and savory side that doubles as stuffing material or a sliceable bread option.

Ingredients

• 1 cup gluten-free cornmeal

• 1 cup gluten-free flour blend

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 egg

• 1¼ cup buttermilk or dairy-free milk with lemon juice

• ¼ cup olive oil or melted butter

• 1 tbsp honey or maple syrup

Instructions

1. Preheat oven to 375°F (190°C).

2. In a bowl, whisk all dry ingredients.

3. In a separate bowl, mix egg, milk, oil, and sweetener.

4. Combine wet and dry, mix until just combined.

5. Pour into a greased 8×8 baking pan.

6. Bake 20–25 minutes, or until golden and a toothpick comes out clean.

Tips for the Best Gluten-Free Bread Texture

• Don’t overmix: Gluten-free dough doesn’t benefit from kneading like wheat-based dough.

• Let it rise fully: A warm rise helps with airiness and structure.

• Use parchment paper: Prevents sticking and tearing.

• Check internal temperature: Fully baked gluten-free bread should reach 200–210°F (93–99°C).

• Cool completely before slicing: It sets the structure inside.

Flavor Add-Ins and Variations

• Herbed rolls: Add dried rosemary, thyme, or sage to the dough.

• Cheesy bread: Fold in shredded cheddar or dairy-free cheese.

• Pumpkin cornbread: Replace ¼ cup of milk with pumpkin puree and add warm spices.

• Cranberry-nut loaf: Mix dried cranberries and chopped pecans into your loaf for a sweet-savory combo.

How to Serve Gluten-Free Bread at Thanksgiving

• In a bread basket: Keep warm with a linen towel.

• For stuffing: Use cubed cornbread or dinner rolls in a gluten-free stuffing recipe.

• As sliders: Slice rolls in half for leftover turkey mini sandwiches.

• With soup: Great with butternut squash soup or cauliflower bisque.

Storage & Make-Ahead Tips

• Room temp: Store in a sealed container for up to 2 days.

• Fridge: Up to 5 days, reheat for best texture.

• Freezer: Freeze cooled rolls or sliced loaves in a zip bag for up to 2 months.

• Reheating: Wrap in foil and warm at 325°F for 10–15 minutes before serving.

Frequently Asked Questions

Is gluten-free bread hard to make?
No! It just requires different ingredients and less kneading. With practice, it’s very manageable.

Can I use almond or coconut flour alone?
Not alone. These flours need to be part of a blend for best structure and moisture.

Do I have to use xanthan gum?
You can substitute with psyllium husk, chia seeds, or flaxseed meal to help bind the dough.

How can I make it dairy-free too?
Use dairy-free milk (like almond, soy, or oat) and plant-based butter. The bread will still be soft and flavorful.

Is oat flour gluten-free?
Only if labeled “certified gluten-free.” Some oats are contaminated with gluten during processing.

Final Thoughts

Making gluten-free bread for Thanksgiving doesn’t mean compromising on taste, texture, or tradition. With the right flour blend, a few simple steps, and some love, you can create warm, soft, and satisfying breads that every guest will enjoy—gluten-free or not.

Whether you’re baking fluffy dinner rolls, savory cornbread, or a rustic artisan loaf, these gluten-free bread recipes are here to make your holiday table more inclusive and just as delicious.