With the Holiday season staring me in the face, I am looking at what one would do to observe the three traditional American holidays (Halloween, Thanksgiving and Christmas) without the inclusion of gluten or dairy-containing\foods. In fact, I am setting it up for myself as something of a personal challenge: can I do this? Or will I have to resort to the wheat and milk that cause me problems?
I start out with the things that are not a problem at all: turkey, sweet potatoes, gravy and cranberry sauce. Those staples serve both at Thanksgiving and Christmas without any maneuvering to accommodate anybody. Last year I discovered that cornbread can be made with oat flour if you want to make cornbread dressing for your turkey. The gray color of oat flour is somewhat disconcerting if you plan just to eat it with a meal, but in stuffing that does not present an insurmountable barrier. You can add pecans, raisins or other dried fruit, onions, celery, mushrooms, chestnuts and whatever you personally like without crossing the gluten or dairy barrier. In fact, I succeeded in impressing my daughter last year with my GF cornbread dressing, which is gratifying (and difficult).
Recently I found an online writer who uses non-dairy creamer to substitute for dairy milk in recipes; he claims that the richer creamer formula works better. I think I agree with him on the whole, so I'll pass that along again. You use it in mashed potatoes, if you make them, and of course non-dairy whipped topping goes very well with pumpkin pie and other desserts you might serve. I like to buy and use Dream Whip rather than saddle myself with many empty plastic containers that have had their topping used up--and some of those "extra creamy" toppings are not completely dairy free, which might be as important to you as it is to me.
I don't usually serve dinner rolls at a large meal like Thanksgiving or Christmas as it is, but if you like you can pick up the GF bread mix and make some to serve with your meal. Let me just caution you that in order to make a loaf of gluten-free bread using the mix of flours that is in the package, you need a special loaf pan with extra-high sides. I bought one last year, and if you want one yourself you can order it from the King Arthur Flour Company online, along with many exquisite cooking and baking essentials such as chocolate and spices. I am not sure how to go about making GF dinner rolls, but I think you might want to start with muffin tins. Use caution on that idea.
In my opinion the small amounts of flour contained in such things as pie crust will not present a problem to those who try to avoid gluten, except for those who have to deal with Celiac Disease, which is a severe intolerance of gluten that can produce anaphylaxis, a life-threatening allergic reaction that is best known in relation to those who react terribly to nut allergies. But for most of us, the pie crust isn't going to make a difference, although cutting out the cake, cupcakes and quick breads isn't good news.
So overall, if you are planning to serve turkey and dressing, sweet potatoes, cranberry sauce, gravy (thickened with cornstarch) and pumpkin pie, you will not face insurmountable obstacles in going gluten free. Change up that menu to roast beef and mashed potatoes for Christmas, with mincemeat pie maybe, and you'll make it through the holiday season and into a new lifestyle more easily than you might think at this point.