Tips for a Wheat-free / Gluten-free Thanksgiving

Last year we did a gluten-free Thanksgiving because one of our guests had an allergy.  Here is what I learned:

1. You can thicken gravy with teff flour (used in Ethiopian cooking and available at Wegmans) and it will be very nice, with a pleasant mild nuttiness, so we're doing that again this year.  NOTE: When it cools to room temperature this gravy becomes a little more solid than Jello.
2. You can use your normal pumpkin pie filling recipe to make a crustless pie by pouring the filling directly in to a lightly greased glass or ceramic pie pan (or cassarole dish I would guess) and baking it as usual (maybe check it a little early just in case).  I would, however, avoid replacing the sugar in the pie filling with honey, because the difference is very noticable.   If the idea of crustless pie might anger your guests you can call it a pumpkin pudding or something like that.
3. You can use gluten-free bread to make stuffing from scratch, however, some types of gluten-free bread (and hopefully you're gluten-sensitive friend or family member can let you know if the loaf your using is one of these) need to be toasted until the look burnt before they taste or act like toasted bread.
4. Some ingredients that do not themselves contain any glutenous grains can still be cross contaminated with gluten.  The ones mentioned to me were oats and nuts, but as I understand it there are others.  This is not my area of expertise, so your gluten-sensitive guest may have to fill you in on products they have had issues with.

Good luck to everyone responsible for Thanksgiving cooking!  It's a big job whether the meal contains gluten or not.