More Gluten-Free Holiday Cookie and Candy Recipes
Prep Time: 30 minutes
Gluten-Free Christmas Gingerbread Cookies
1 cup superfine brown rice flour
1 cup arrowroot starch
2 teaspoons ground ginger (use 1 teaspoon if you don’t like a heavy ginger taste)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoons guar gum
1/2 cup dark, unsulfered molasses
1/4 cup confectioner’s sugar
1/4 cup softened butter (1/2 stick)
1 teaspoon vanilla extract
Extra rice flour for dusting when rolling and cutting out cookies
Preheat oven to 350 F degrees
Line 2 large baking sheets with parchment paper or lightly grease
Sift all dry ingredients together and set aside.
Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
Add molasses and vanilla and beat until combined.
Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Icing if you wish.
With my French Canadian backgound, I grew up enjoying tourtiere every year at Christmas and here is the recipe (Re-adapted to gluten-free) my mother was handed down by her mother and grandmother before her.
Gluten-free pie crust
this will make enough dough for two large pies or one pie with bottom and top crusts
3 cups of my regular flour mix (See substitutions tab on my website, or use Robin Hood’s new gluten-free flour)
pinch of salt
1 cup cold all vegetable shortening
2 eggs (Or for vegan version, use 2 tbsp. flax meal and three tbsp cold water
1 or 2 tbsp cold water (You may have to add a third tbsp water, but the less water the better)
1 tsp guar gum
Combine all ingredients into mixing bowl and mix at low to regular speed until mixture is crumbly. (2 to 3 minutes)
Divide into two balls and put in freezer for one hour. Tear off one piece of plastic cling wrap (about 10 inches long) and smooth onto your kitchen counter. Place first ball of dough on top and then place a second piece of wrap on top. Roll with pin until the dough is the right size for your pie plate. Then take off top piece of plastic wrap and place pie plate upside down on top of rolled out dough. Using the bottom layer of plastic wrap, carefully lift dough and plate all at once and turn over.
Pour filling inside and then suing the same plastic wrap technique, prepare second layer of dough and place on top of meat pie. Crimp edges.
1 ½ cups diced, peeled potatoes
½ pound ground pork
½ pound ground veal
½ pound ground beef
2 onions, diced
2 cloves garlic, chopped
2 bay leaves
¾ teaspoon fine salt
¼ teaspoon ground black pepper
½ teaspoon crushed celery seed
dash ground cloves
1 cup apple cider
½ cup water
1 egg mixed with 2 Tbsp (25 mL) water for glazing
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
Meanwhile, in deep skillet, brown ground meat over medium heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
Mix egg yolk with 2 tsp
water; brush three-quarters over top. You can use cutouts of dough to make decorations for top of pie. Arrange these on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400 F (200 C) oven until hot and golden brown, about 50 minutes.
Over the past year–since my celiac diagnosis–I’ve come to realize that gluten free baking can be delisious, in many cases even better than regular wheat flour baking. This recipe is proof again.
Will give you 12 generous pieces.
7oz white chocolate chips
2 sticks butter (1/2 pound) softened
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup all purpose gluten-free flour (see my substituions page to make your own mix)
1 tsp zanthan gum
1 tsp gluten free baking powder
1/3 cup unsweetened cocoa powder
2 tblsp almond meal or flour
1/2 cup white-chocolate chips
1/2 cup dark semi-sweet chocolate chips
1 preheat oven to 325 F
2 grease and line an 8x 12- inch baking pan
3 put the 7 oz of white chocolate chips, the butter and vanilla in a microwaveable bowl and microwave at low heat for 2 min
4 let the butter and chocolate mixture cool. Cream the eggs and sugar, then fold into the butter and chocolate mixture
5 add the two 1/2 cups of chocolate chips
6 spoon batter in pan
7 Bake until toothpick comes out clean. (About 35 minutes)
At this rate, I will never lose weight. I just made the BEST Caramel Drizzle sauce–another gluten-free desert.
Amazing Gluten-Free Caramel Sauce
All right everyone, listen up. This recipe is so good you simply MUST try it.
I am an ice cream addict. There, I’ve said it. And I absolutely LOVE a tablespoon or two of this sauce on top. Or you can drizzle it on top of cake, pies, or even just use instead of jam on your toast.
So easy, even you can make it.
Recipe will yield 1 1/2 cups
1 cup packed brown sugar (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and stir
for about 7 minutes. If you happened to double the recipe, the stirring will take longer.
Remove the pot from the burner, add vanilla and return to
cook for another minute or so until it thickens slightly.
Let it cool before pouring into a jar.
For Chipotle Mayonnaise, add 1 tbsp chipotle at the end of the recipe. Delicious on Turkey sandwiches.
For Dijon Mayonnaise, increase the Dijon mustard to 3 tbsp instead on only 1. Delicious on all cold cut or egg sandwiches.
For a Dill Mayonnaise, replace the wine vinegar with lemon juice, add 2 tbsp chopped dill, 1 clove garlic and pepper. Great with any fish or fish sandwiches.
For a Horseradish Mayonnaise, add 3 tbsp prepared horseradish and 1 tsp dried thyme.
For a Chive Mayonnaise, add 1/3 cup fresh chopped chives, 1 small clove of garlic and pepper to taste
The variations are endless. If you have a favorite mayonnaise flavor, be a dear and share it with me.
Gluten-Free Date Squares
This old-fashioned dessert always feels comforting to me. Maybe that’s because it reminds me of my grandmother.
1 cup dates, cut up
1 tablespoon lemon juice
1/2 cup water
1 cup gluten-free all-purpose flour (see my homemade mix under the substitutions tab)
1 teaspoon zanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butter
1 cup packed brown sugar
2 cups gluten-free oats
Combine dates, lemon juice and water in small saucepan.
Bring to a boil, reduce heat, and cook, stirring often, until dates are soft enough to be mashed with a fork, and set aside.
In the bowl of a mixer, blend flour, baking soda, and salt.
Cut in butter and work with hands until mixture resembles coarse crumbs. Then stir in brown sugar and oats.
Press half of crumb mixture over bottom of lightly buttered 8×8-inch pan to form bottom crust, and gently spread date filling over bottom crust. Spread remaining oat mixture over date filling and very lightly press it into the filling.
Bake for 25 minutes at 350 degrees. Cool completely before cutting into squares.
Gluten-Free Stuffing for Turkey, Duck or Goose
Yes you can, have your stuffing and eat it too.
Here is a wonderful recipe that will satisfy everyone in your family, whether celiac or not.
½ cup quinoa well rinced
1 large onion finely chopped
1 large sweet apple, chopped
3 tbsp canola oil (If you are not vegan, you might want to use butter instead.)
3 celery stalks chopped
½ cup chopped walnuts
Salt and freshly ground pepper
Dash of cayenne 1 tbsp rosemary
¼ cup craisins (dried cranberries)
1 tbsp brandy or cognac
Place the quinoa in pan, cover with water and bring to a boil. Cook for aprox 15 minutes or until the grain is soft, and drain. Set aside.
In a frying pan, fry the onions in the canola oil. When they become slightly transparent, add the celery and walnuts and continue cooking for another ten or so minutes.
Mix all the ingredients in a bowl, including apple, raisins and brandy. Season and use to stuff the cavity of the turkey.
Cook turkey following directions according to weight.
(a classic French dessert that will impress even the most un-impressible of mothers in law.)
½ recipe pie crust recipe (see my gluten free pie crust)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup white sugar
Pinch of cinnamon
7 or 8 apples (approximately 3 pounds) Gala or Granny Smith, peeled, quartered lengthwise, and cored
A 10-inch cast-iron skillet
Preheat oven to 425°F.
Roll your pie dough between two sheets of plastic wrap. (This makes it easier to keep your dough from crumbling while judging it’s shape and size.) Keep dough between plastic wrap, place on baking sheet and transfer to freezer.
Spread butter thickly on bottom and side of skillet and pour sugar mixed with cinnamon evenly over bottom. Arrange as many apples as will fit in pan, in a circular design. Apples should just about reach the top of skillet.
Cook apples over moderately high heat, without disturbing them, until some of the juices bubble and become light caramel in color, around 20 minutes. Place skillet in hot oven for another 15 minutes of cooking. (Hint, place a cookie sheet underneath to catch drops.) Remove from oven. Place rolled pie dough on top of cooked apples, still in skillet, and return to hot oven,. Bake 25 or so minutes, then remove from oven and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Reset any apples that stick to skillet. (Don’t worry if there are black spots; they won’t affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve and watch your guests swoon.
It’s rhubarb season, and I’m a HUGE fan. I’m always looking for new recipes. This one is a treasure. I know this is not the kind of recipe all you gluten-free people expect from me. But sometimes something is just so good, I have to share. Anyone who has never made jam or marmalade might think this kind of project is too complicated, but let me assure you, it’s as easy as pie. You will never want to get store-bought again. Homemade is so much better.
1 1/2 pounds rhubarb stalks, thinly sliced (About 6 cups)
1 large orange
7 cups of sugar
2 pouches of fruit pectin.
Note, do not use a copper pot for making jams, the acid from the fruit will react with the copper.
Start by washing and boiling jars for ten to twelve minutes to sterilize. Then lower heat to simmer. Sterilize your jar tops in a smaller pan filled with water and bringing to a simmer. Keep them hot.
Wash and slice rhubarb stalks, and put in large pot. Using a vegetable peeler, peel the orange and the lemon and then slice the peel thinly and put in pot with rhubarb. Juice orange and lemon and pour juice into pot. Measure and add the sugar, and bring to a boil, stirring. After two or three minutes, add pectin and bring to a boil again, stirring constantly.
Skim off any foam and pour into sterile jars, leaving 1/4 inch space at the top. Put covers on jars, lightening covers loosely. Place filled jars back in the pot and bring back to a boil for another three to four minutes. Take out of caner and place somewhere where they can remain undisturbed for a few hours until sealed firmly. Goodness, this jam is so delicious.