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The winter holiday season is upon us and thus begins the wonderings of people with food allergies everywhere about what they will be able to eat at their various gatherings! Turkey could be a safe bet, but not if it has stuffing. Its almost guaranteed that the mashed potatoes are untouchable because they are probably loaded with milk and cheese. And oh the dinner rolls! What you would give to have a fresh baked dinner roll! Never mind dessert -- you're probably stuck with a piece of fruit that's been sitting in a basket for far too long. Okay now maybe I am being a tad bit dramatic, but if you have food allergies, you get what I am saying! That's why I have created a fully gluten AND dairy free thanksgiving menu! From an appetizer to multiple sides and a dessert, I have you covered for an allergen friendly and most importantly delicious thanksgiving dinner! And to make sure I nailed it with flavor, authenticity, and confidence that it did not taste gluten or dairy free, I tested out these recipes on friends who can eat gluten and dairy. It is safe to say, they were very pleased! Beverage: Apple Cider Punch Appetizer: Honey & Walnut Whipped Ricotta Dip Sides: Best Ever Dinner Rolls Roasted Garlic Mashed Potatoes, Hot Honey Prosciutto Wrapped Asparagus Turkey: Easy Herb Butter Turkey Dessert: Black Pepper & Whiskey Pumpkin Pie

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Everyone deserves to have a tasty appetizer regardless of their dietary restrictions and truthfully, it is really hard to find a holiday appetizer that doesn't contain gluten or dairy. This whipped ricotta dip is inspired by the viral whipped feta dip but 100% dairy free! The toasted honey walnut topping and black pepper and rosemary in the dip is a beautiful fall pairing! Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Serves 6 Ingredients: 1 container Kite Hill Almond Ricotta 1 Gluten Free Baguette ½ cup chopped Walnuts 1 tbsp butter ¼ cup Honey 1 tsp Rosemary ¼ tsp Salt ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes Add your ricotta, half of your honey, rosemary, salt, black pepper, and red pepper flakes to a bowl and use a hand mixer to whip until light and fluffy. Toast your walnuts on the stove with the butter and the other half of the honey. Slice your baguette into equally sized pieces, place on a baking sheet and toast under a broiler for 3-5 minutes. Place your whipped ricotta in a dish and top with the toasted walnuts. Serve with the toasted baguette and enjoy!

Apple cider but make it for the grown ups! This apple cider punch is sure to be a hit at your next holiday gathering plus it is so easy to make! If you don’t like pomegranates, then cranberry is a great option to use as well! Prep Time: 15 minutes Cook Time: 0 minutes Total Time: 15 minutes Serves 8 Ingredients: ½ gallon Apple Cider 1 bottle Pinot Grigio 1 ½ cups Cinnamon Whiskey 2 12 oz bottles Ginger Beer 2 Apples 1 Orange 1 Pear 10 oz Frozen Pomegranate 3 Cinnamon Sticks 1 tbsp Whole Allspice Combine your Apple Cider, Pinot Grigio, and Whiskey in a pitcher with cinnamon sticks and allspice. Let chill for a couple of hours. When you are ready to serve, slice the apples, orange and pear into thin slices and add to a punch bowl (or second pitcher). Add in the pomegranates as well. Remove the whole allspice and cinnamon sticks from your cider base and add liquid to the punch bowl. You can either add your ginger beer straight to the punch bowl or just use it to top off your drink when you pour it!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. This isn't your run of the mill, basic pumpkin pie. It has spice. It has a bite. It has a hint of whiskey. And it's gonna leave you coming back for more! I promise you, you have not had a pumpkin pie quite like my Black Pepper Whiskey Pumpkin Pie! Don’t let the black pepper scare you – it really just acts as an agent to enhance all the other classic pumpkin pie flavors you know and love! Prep Time: 30 minutes Cook Time: 50 minutes Total Time: 80 minutes Serves 10 Ingredients: 1 15oz can Pumpkin Puree 3 Eggs 1 ¼ cup Light Brown Sugar 1 tbsp Cornstarch ½ tsp Salt 1 ½ tsp Ground Cinnamon ¾ tsp Ground Ginger ¼ tsp Ground Nutmeg ¼ tsp Ground Clove ½ tsp Ground Black Pepper 2 shots Cinnamon Whiskey 1 cup Dairy Free Whipping Cream ¼ cup Dairy Free Milk of choice Prepare your pie crust according to the instructions. I used Bob’s Red Mill GF Pie Crust. I recommend chilling your dough for a few hours to make it easier to work with. Preheat your oven to 375F. Roll out your dough and carefully add to your pie dish, crimping the edges with your fingers or a fork. Line your crust with parchment paper and fill with pie weights (or dried beans or dried rice) and bake the crust for 10 minutes. When the 10 minutes is up, remove the parchment paper and weights and pierce the bottom of the crust with a fork to allow steam to escape. Bake for another 7 minutes. While the crust is par-baking, start on your pumpkin filling. Add your pumpkin puree, eggs, and brown sugar and mix until combined. A hand mixer is not needed but it is easier and helps get the batter nice and smooth. Add in the cornstarch, salt, cinnamon, ginger, nutmeg, clove, and black pepper and mix until combined. Then fold in your whiskey, heavy cream, and milk until. Pour your pumpkin filling into the crust, being careful to not fill it too high or it will bleed over onto the edges of the crust. Bake for 50-60 minutes, checking every 5 minutes from 45 minutes on to make sure the pie is not cracking. It is okay if the center is slightly wobbly – in my oven it was done perfectly right at 50 minutes. Pumpkin pie is best served cold, so let chill for at least 4 hours after it has cooled. If you have any pastry dough and pie filling left, you can make mini pies in a muffin pan! Just bake at 375F for 20 minutes.

This is the easiest turkey you will ever make but also the juiciest, most crowd pleasing, and memorable turkey you will ever make! I opt for no breaded stuffing here and just fill the turkey with fruits, veggies, and herbs that leave the turkey so moist and flavorful! The garlic herb butter smothered all over leaves the skin golden brown and crispy! The rule of thumb for cooking your turkey is 13 minutes for every pound – just make sure you let your turkey thaw for a few days before you need to cook it! Prep Time: 15 minutes Cook Time: 2+ hours Total Time: 2 ½ hours Ingredients: 1 Turkey (roughly 10 pounds) 2 sticks Plant-Based Butter 4 Garlic cloves, minced Poultry Herbs (Rosemary, Sage, Thyme) Salt & Pepper to Taste 2 Apples 2 Yellow Onions 2 Lemons 1 Orange Preheat your oven at 325F. In a bowl combine your butter, garlic, salt, pepper, & poultry herbs until evenly mashed together. I recommend shredding your Sage and chopping your rosemary before adding. Prep your turkey by removing the giblets and patting the outside dry. Quarter your apples, onions, lemons, and orange. Stuff the inside of your turkey with as much of your fruit & onion as possible and place the leftovers around your turkey in the pan. Smother (yes, smother) the outside of your turkey with the garlic-herb butter. Put in the oven uncovered and set the timer for 13 minutes for every pound of turkey you have. For my 10 pound turkey, 2 hours and 10 minutes was perfect! Let your turkey rest for 20 minutes before carving. If you want to make a quick gravy, cook the giblets on the stove with about a cup of water to create a broth and gravy base. Remove the giblets and add in the drippings from the Turkey. Add a tablespoon of cornstarch or other thickening agent (ie. arrowroot powder, tapioca starch, potato starch) and cook until it starts to thicken! Add salt as needed.

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Serves: 4 Ingredients: 4 strips of Bacon 12 oz bag of Brussel Sprouts 2 tbsp. Olive Oil 2 tbsp. Balsamic Vinegar 2 tbsp. Brown Sugar ½ tsp. Salt ½ tsp Black Pepper Preheat your oven to 425F. Wash your Brussel sprouts and chop in half or quarters. Dice your bacon into evenly sized pieces. Toss Brussel sprouts with olive oil, balsamic vinegar, brown sugar, salt, and pepper Lay down parchment paper on a sheet pan and evenly distribute the Brussel sprouts and then add the bacon on top. Cook in the oven for 20 minutes or until the Brussels sprouts and bacon start to get crispy.

If you're gluten free, then you know the struggle of wondering what you'll be able to eat at a party. The veggie tray is probably safe, but don't touch the cheese and crackers. You probably can have the salad, sans croutons, and maybe a burger but you definitely won't be eating a burger bun. So you pick your way through veggies and the granola bar you shoved in your purse and just tell everyone to not worry about it. To that I say "no more!" My mission with Leah x Gluten Free is not to just make the gluten free version of things but to normalize really tasty food that does not require gluten to begin with! So stick this post in your back pocket for this weekend or just casually send it over to that gluten-full friend of yours. I will be your one-stop shop for gluten free friendly hosting and I promise you, it will be fun, tasty, and easy. The last summer holiday is upon us and I have the perfect hosting guide to get you through it. You are going to start off strong with my Bacon Onion Jam with baked Brie and my Pineapple-Mango Salsa. Appetizer round = nailed it. Then you're really going to get the party started with some Peach Strawberry Sangria. Refreshing and guaranteed to be a crowd pleaser. For the main dish, you're going to grill up some Kebabs two ways. These are easily customizable and can be made to order! Finally, you are going to end with the crown jewel -- the Icebox Cake. You've seen the pictures. I don't need to say anything more. Happy hosting :) P.S. If you make of these recipes, send me your pictures!

The temperature dropped to 60 degrees for two days and I’m already buying winter coats and making all of my favorite fall foods! Fall really is my favorite time of year for so many reasons but mostly because I love making chilis and soups and stews! You’ll be seeing a lot of that over the next few months! My White Chicken Chili can be made in a crockpot or on the stove and requires very minimal prep work (who doesn't love that)! Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes Serves: 6 Ingredients: 3 Chicken Breasts 1 Yellow Onion 1 16oz can Diced Tomatoes 1 16oz can Cannellini Beans 1 16oz can Great Northern Beans ½ cup diced Green Chile Peppers 2-3 cloves of Garlic 2 tbsp Olive Oil 1 tsp Chili Powder 1 tsp Oregano 1 tsp Cumin 1 tsp Garlic Powder ½ tsp Salt ½ tsp Black Pepper Dice your yellow onion and garlic and add it to your pot with olive oil. Saute until the onions start to become translucent or 2-3 minutes. Add your seasonings to the onion and garlic and saute for another 2-3 minutes. Add your tomatoes, beans, and peppers to the pot and combine. Place your whole chicken breasts into the pot, making sure that they are covered by the beans. Cover the pot and put the heat on medium-low and let simmer for about an hour. You’ll know the chili is ready when the chicken shreds easily with a fork. If you have the time, let it cook for longer to really let the seasonings and flavors work their magic.

I feel like when you think of “Pumpkin” you automatically associate it with the classic Pumpkin Spice Latte, but pumpkin is so much more than an accompaniment to cinnamon, nutmeg and clove. It is a winter squash that isn’t celebrated enough for all of its other capabilities. So today I bring you my Black Pepper Goat Cheese Pumpkin Pasta – putting pumpkin front and center in the savory world, proving that it has so much more to give! Pair it with my Sage & Goat Cheese Turkey Meatballs for the perfect meal! Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Ingredients: 1 Box Pasta of Choice (I used TJ’s Egg Fettuccine) ½ cup Pumpkin Puree 2 tbsp Butter (or butter substitute) ⅓ cup Goat Cheese ½ cup Milk of choice 1 ½ tsps Black Pepper Dash of nutmeg Salt to taste In a sauce pan, melt your butter and add in goat cheese and pumpkin puree. Add in your milk and stir until the goat cheese has melted. Add in your seasonings. Don’t do more than ¼ tsp of nutmeg. Bring a pot of water to boil and cook pasta according to box directions. When the pasta is done, take half a cup of the pasta water and add it to the sauce. Drain the pasta and add to the sauce. Check out the first and second installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones

Caramelized onion and apple are the perfect unlikely pairing with butternut squash for this cozy fall soup! It is super easy to make and the leftovers (if there are any) are even better! Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes Serves 6: Ingredients: 1 Butternut Squash 1 tbsp Olive Oil 4 oz Pancetta 1 yellow Onion 1 Apple (granny smith preferred) 2 tbsp Butter 2 tbsp Brown Sugar 2 Bay Leaves 4 sprigs of Thyme Salt & Pepper to taste 5 oz Coconut Cream 2 cups Vegetable broth Preheat your oven to 400F. Split your butternut squash in half and place on a baking sheet and drizzle with Olive Oil, Salt, and Pepper and roast for 40 minutes. Put a pot over medium heat and add in pancetta. Cook until it is crispy and then remove. While the pancetta is cooking, thinly slice your onion and apple. Add your butter, onion, apple, brown sugar, bay leaves, thyme sprigs, and salt and pepper to the pot and let cook until caramelized, stirring regularly for about 30 minutes. When your butternut squash is done (and cooled), remove the skin and the squash to a blender along with the coconut cream, onion and apple mix, and broth. Make sure to remove the bay leaves and thyme sprigs. Blend until smooth. Put the soup back into the pot along with the crispy pancetta. For a thinner soup, add another cup of vegetable broth. Top with drops of coconut cream and some thyme and serve!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. Who doesn’t love chicken noodle soup when the weather starts to get chilly? Ironically as I write this, it is a 70 degree November day in Pennsylvania (crazy I know) but that hasn’t stopped me from indulging in a big pot of soup! If you want to add a little *spice* to your dinner, you have to make a loaf of bread using King Arthur’s Gluten Free Flour with the recipe on the back of the box! Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Serves 8 Ingredients: 3 tbsp Butter 1 yellow Onion, diced 4 Garlic cloves 4 Celery stalks, chopped 4 large Carrots, chopped 4 sprigs Thyme 1 tbsp dried Rosemary 1 sprig of Sage 3 Bay Leaves Salt, Black Pepper, & Red Pepper flakes to taste 10 cups Chicken Broth (Kettle & Fire is my top choice!) 4 Chicken Breasts 1 box GF Pasta (I love Jovial’s GF Farfalle) Place your stock pot or dutch oven over medium heat and add your butter. Chop your onion, garlic, celery, and carrots and add them to the pot, stirring regularly. Add in your Thyme, Rosemary, Sage, Bay Leaves, and seasonings. Add in your chicken broth and let simmer for 10 minutes. While your broth is simmering, dice your chicken breasts into evenly sized cubes and then add to your pot. Let the soup cook for 45 minutes. Add your pasta in about 15 minutes before you are ready to serve the soup. Some gluten free pasta will get mushy really easily so another option is to cook your pasta separately and add in the noodles when you serve, keeping the two stored separately.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. On National Pumpkin Day (October 26th), I think that it is only fair to highlight pumpkin in one of its underrated elements – the base for a scrumptious fall chili! In my Pumpkin Chili recipe, pumpkin puree acts as the base in place of tomato. Pair it with ground turkey and white beans and you have a hearty fall chili with a surprising twist! I made this chili in my dutch oven but you can easily make it in a crock pot – just make sure to cook your onions, garlic, and ground turkey beforehand! As always with chili, the longer you let it cook, the better the flavors develop! Prep Time: 15 minutes Cook Time: 60+ minutes Total Time: 1 hour 15 minutes Serves 6 Ingredients: 2 tbsp Olive Oil 1 medium yellow Onion 3 cloves of Garlic, chopped 1 lb Ground Turkey 1 ½ tbsp Coriander 1 ½ tbsp Paprika 1 tsp Cumin 1 tsp Black Pepper 1 tsp Ground Thyme 1 tsp Salt 2 16oz cans Cannellini Beans 1 16oz can Pumpkin Puree 4 cups chicken or vegetable Broth ½ cup Coconut Cream (or milk of choice) 2 cups Frozen Kale Add olive oil to your dutch oven or a pan and place over medium heat. Chop your onion and garlic and prep your seasonings. Once the oil is hot, add your onion, garlic, and seasoning to the pot and let it cook until the onions become translucent or about 3-4 minutes and then add your ground turkey. Once the ground turkey is cooked, add in your beans, pumpkin, broth, and cream. Stir until combined. Let simmer for as much time as you have but ideally for an hour. Once it is time to serve, add in your frozen kale. Eat with your favorite chili sidekicks – Trader Joe’s & Aldi both have great GF cornbread mixes! Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta Gluten & Dairy Free Pumpkin Cheesecake Pumpkin Chocolate Chip Cookies