Thanksgiving is almost here! Which means, I am prepping my menu and checking it twice just like the big guy in the red suit does a month from now! My Thanksgiving meal is going to be a little untraditional this year. Since being diagnosed with celiac disease, Thanksgiving is not the easiest of holidays and I know it’s difficult for others with the disease too.
The first year, my mom did a whole separate gluten-free Thanksgiving for me the day after Thanksgiving and it was seriously awesome! It made me feel so much better about having to eat gluten-free and I felt special about having a meal that was everything I loved made especially to fit my dietary requirements. It was a little crazy and hectic though so definitely not an every year occurrence. There was also the time that I literally just ate a plate full of mashed potatoes and sweet potato casserole. While super delicious, also not really a true Thanksgiving meal. Then there was another year where we made two turkeys. One stuffed with the dressing and one without. I was able to eat the one not stuffed with anything and we made some gluten-free gravy to go with it. Also a great Thanksgiving! The trick is to keep track of your utensils if you do two turkeys… that way you aren’t confusing the two and getting the one turkey cross contaminated. If you don’t have two ovens.. may I suggest grilling your turkey? This frees up some oven space for sides or a 2nd turkey if you’re feeding a ton of guests like we were.
However, this year.. I’m not sure if you’ve noticed because I’ve been bad about telling you.. I’m currently in Hawaii until this weekend. (You can check out some of my Instagram pictures of what I’m eating there here and I’d also love to hear if anyone is interested in a gluten-free Maui post – tell me in the comments!) Which means, I didn’t have a whole lot of time to prep for Thanksgiving this year. So I’m taking the “easy” way out (and by easy I mean cross contamination free way out.. i.e. bringing my own food). I’m grabbing a gluten-free rotisserie chicken from the store (That’s kind of like turkey right?), making myself some dairy-free mashed potatoes, a baked sweet potato… because you can never have too many potatoes, a side salad and these sweet potato drop biscuits.
These sweet potato drop biscuits are what are going to tie my whole dinner together. Because otherwise, I’m really eating rotisserie chicken and potatoes.. which is like a regular Saturday night meal for me. You’ll find these biscuits to be a bit denser than their gluten full counterpart due to them also being vegan and yeast-free. But they are super delicious and get some great flavor from the sweet potato and herbs in the batter. They’re also extremely easy to made. Just bake your sweet potato ahead of time, mash it, mix together with the other ingredients, spoon onto a baking sheet and bake. The sweet potato helps to bind everything together as well as providing a lot of the body in the biscuit itself.
Add some gravy and turkey (er… chicken in my case) and it will be oneeee happy Thanksgiving!
What foods will your Thanksgiving consist of this year?
More Gluten-Free Biscuit Recipes
- Vegan Rosemary Biscuits
- Rosemary and Pepper Drop Biscuits
- Gluten-Free Masa Harina Cornbread
- Gluten-Free Vegan Sweet Potato Cornbread Muffins
Sweet Potato Drop Biscuits
- 3/4 cup mashed sweet potato (about 1 medium/large sweet potato roasted)
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 1 tbsp fresh rosemary (chopped)
- 1/2 cup almond milk
- 1/2 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 2 tbsp melted coconut oil + 1 tbsp to brush on tops
- Roast sweet potato in oven at 375F for 30-40 minutes until the flesh is easily pierced with a fork. Let it cool and remove the flesh from the skin and place in a medium bowl.
- Preheat oven to 425F and line a baking sheet with parchment paper.
- Combine almond milk and apple cider vinegar in a small cup and stir. Allow to sit for five minutes. Combine the almond milk, mashed sweet potato, coconut oil, and maple syrup until mixed.
- In a large bowl, whisk together flour, baking soda, baking powder, salt and rosemary and set aside.
- Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir until combined.
- Spoon onto the baking sheet. You should get about 10 biscuits.
- Brush tops of biscuits with 1 tbsp of melted coconut oil.
- Bake at 425F for 12-15 minutes, until the biscuits are cooked through.