Thanksgiving is one of my favorite holidays. It is a great day to gather with the ones you love, express gratitude, and celebrate life.
I believe you shouldn’t have to choose between celebrating and feeling good. To help you and the ones you love with allergies enjoy Thanksgiving Day, I compiled a list of gluten-free, grain-free, and dairy-free ingredients that you can use in your favorite Thanksgiving recipes.
Instead of using conventional dairy and gluten, make these swaps to have a gluten-free, grain-free, and dairy-free Thanksgiving.
Swap Graham Crackers for Simple Mills Sweet Thins
Simple Mills Sweet Thins are snappy little cookies that are a great swap for Graham Crackers. Grind them up and use them to make a Graham Cracker pie crust.
Swap Crackers for Simple Mills Grain Free Crackers
Simple Mills Grain Free Crackers are great for a Charcuterie Board and pre-feast snacking.
Swap Conventional Bread for Base Culture Keto Bread
Did you know you can make gluten-free cornbread dressing? Base Culture makes a grain-free bread that you can use instead of conventional bread. Just use it the same as you would conventional bread in your stuffing.
Swap Karo Corn Syrup for Pure Maple Syrup
I use pure maple syrup anytime a recipe calls for corn syrup. It makes the best Pecan Pie!
Swap Conventional Chocolate Chips for Enjoy Life Chocolate Chips or Guittard Semi-Sweet Chocolate Chips
Enjoy Life Chocolate Chips are the OG of allergy friendly chocolate chips. I like the flavor of the mini chocolate chips better than the dark chocolate morsels. Guittard now makes Semisweet Chocolate Chips that are free of the 14 most common allergens. Guittard’s Semisweet Chocolate Chips are not only allergy friendly, they are also high quality and super delicious.
Swap conventional butter for Kerrygold Grass-Fed Butter or Miyokos Vegan Butter
Conventional dairy is full of antibiotics and hormones that throw the body off track. I love Kerrygold Grass-Fed Butter because it is rich in Vitamin D and doesn’t have any of the nasty hormone disrupting additives. Since butter is mostly fat, some water, and a tiny bit of protein, my family and I can eat grass-fed butter. For anyone wanting to go completely dairy-free, I recommend Miyoko’s Vegan Butter. It is not only dairy-free, it is also vegan. Use it in pies, cookies, cakes, cornbread dressing, casseroles, and anything else you would use butter in.
Swap Sour Cream for Culina Coconut Milk Yogurt
My husband’s family loves to make their Grandma’s Corn Pudding. It is nostalgic and traditional, but it calls for sour cream. Swap out the sour cream in any of your casseroles with Culina Coconut Milk Yogurt Plain and Simple. It works great in cakes as well.
Swap Half and Half or Heavy Cream for Coconut Cream
Coconut cream can replace half and half or heavy cream in any recipe. Use it in pumpkin pie, mashed potatoes, sweet potato casserole, or anything that calls for heavy cream.
Swap Sweetened Condensed Milk for Coconut Cream Sweetened Condensed Milk
Nature’s Charm Sweetened Condensed Coconut Milk can be made into a killer Dulce de Leche that can be drizzled on so many desserts.
Swap Evaporated Milk for Evaporated Coconut Milk
No need for a conventional can of evaporated milk. Evaporated Coconut Milk works just as well. Use it in pumpkin pie and anything else that calls for evaporated milk.
Swap Cool Whip for Homemade Coconut Whipped Cream
Forgo the Cool Whip this year and make your own whipped coconut cream. Use this recipe and beat the cream to medium or stiff peaks. Then spoon it all over your pies and desserts.
Swap Jiffy Corn Muffin Mix for Bob’s Red Mill GF Cornbread Mix
The first ingredient in Jiffy Corn Muffin Mix is wheat flour. Swap it out with Bob’s Red Mill GF Cornbread Mix to make a gluten-free cornbread dressing. (Corn is not considered grain-free, but it is gluten-free.)
These products can be purchased at Whole Foods, Walmart, Target, Amazon, or other specialty grocery stores.