You've put your finger on the baking for the holidays problem I'm facing also. I have one small cookie recipe that I'm going to try to make with non-gluten flour and cut the sugar way back, adding stevia and figuring out what to add for the bulk that needs to replace the lost sugar but lets the cookie be crisp. Instead of other sweets I'm going savory and making several batches of the crispy pecans I've been experimenting with all year. A batch is in the oven now at the lowest possible setting (170^o) and will be turned every hour for four hours. It's quick enough to mix the flavoring ingredients (melted butter with a variety of dry spices) and turn the nuts in the skillet. With these the cook has to commit to the time for the turning or the nuts will scorch on the bottom.

I'm debating about pumpkin or banana bread. Non-gluten flour and adding applesauce to replace sugar will probably work. It may need some of the binder additives. But since those are usually gifts, I could use regular flour and make normal recipes and give them away. I gave away a lot of the little loaf pans so they'll have to bake in a big one and be offered as packs of slices from a loaf. They'll still taste good.

For our Sunday Thanksgiving I'm going to assemble a casserole of eggplant Parmesan ahead and bake it the day of. This gives the vegetarians in attendance something other than just eating side dishes around the the meal of turkey and lamb.