Do you or a loved one suffer from Celiac Disease or gluten intolerance? With the holidays upon us, those who follow a strict gluten free diet often find themselves unable to eat many of the festive meals and holiday goodies that surround them.
The following recipe ideas will not only tempt your taste buds but fill your bellies this holiday season. Included are recipes for your Christmas Day dinner, as well as holiday beverages and treats even the kids will enjoy.
1. Gluten Free Gravy
- Drippings from your cooked Turkey/Chicken
- Glass jar with lid or a Gravy mixing container
- Water (1 cup)
- Potato or Rice Flour (2 tablespoons)
- Salt and Pepper to taste
- COLD Chicken Broth (1 liter) (keep within arms reach of stove area)
- Place roaster on top of stove (chicken/turkey removed) on medium/low heat
- Render drippings until you see the grease separate and start to form a rich gooey paste that will make your gravy. (Constantly stirring with stainless steel spoon) Be careful not to burn the paste that forms.
- Turn down heat if grease starts to spit/splatter (low)
- Once grease is separated, remove from heat. Drain most of the grease, but leave approximately 3 to 4 tablespoons to mix with your flour.
- Place roaster back on heat, quickly add flour directly into the roaster and mix together with grease. (Use the back of you spoon)
- Continue pressing flour into grease until well blended. Be careful not to burn.
- Move pan to the side if it gets to hot. Continue cooking for only a minute.
- Add 6 cups of COLD broth and stir gently with spoon, constantly scraping the bottom of roaster. This will help get all the sticky paste off the bottom.
- Continue stirring until well blended (it will look lumpy at first)
- Bring to a slow boil and turn down immediately.
- Add salt and pepper to taste.
- If too thin: add 1cup of cold water to jar with 2 tablespoons of rice or potato flour (shake well until lumps are gone and add only a little at a time to thicken gravy).
- If too thick: add more broth or water a little at a time.
- If you find your gravy is lacking flavor, add powdered chicken or beef stock directly to gravy, stir well with whisk.
2. Gluten Free Stuffing
- One loaf gluten free bread (white or brown, rice or potato)
- Savory (2-3 tablespoons)
- Salt (1/2 teaspoon)
- Pepper (1/2 teaspoon)
- 1 Medium Onion (Diced)
- Butter (1/4 Cup)
- Warm Water (1/2 cup)
- Take Bread and break into bite size pieces, place in large bowl.
- Add Savory to bread crumbs and set aside.
- Place medium size pot on the stove, set stove on med/low heat
- Add Butter 1/4 cup
- Add diced onions and cook until transparent (approximately 7-8 minutes)
- Add Salt and Pepper to taste.
- Once cooked, remove from heat and drizzle over broken bread crumbs.
- Stir until all bread crumbs are moist (not soggy). If bread crumbs feel dry, simply drizzle a small amount of warm water over mixture until bread becomes moist enough to stick together. (Instead of warm water, you can also melt more butter – mix until moist).
- Place stuffing into Chicken/Turkey and cook as per Chicken/Turkey Recipe OR Wrap in tin foil and bake at 350 degrees for approx 45 minutes or until edges of bread are getting crunchy. Enjoy!
NOTE: Add Raisins or Cranberries for a more festive celebration.
3. Five Cup Salad (a divine treat – even the kids will love)
- Mini coloured marshmallows (1 medium bag)
- Shredded coconut (1 bag)
- Canned pineapple bits (1 can)
- Canned mandarin oranges (2 cans
- Sour cream (1 medium container)
- In a large mixing bowl, add full bag of marshmallows, sour cream, shredded coconut, mandarin oranges and pineapple. Mix well, adding more marshmallows as needed.
- Scoop into bowl you are planning on serving in and place in your refrigerator overnight. Let ingredients blend.
4. Crustless Pumpkin Pie (also great for Thanksgiving)
- Pumpkin puree (not sweetened and no spices added) (one 398 ml can
- Splenda (1/2 cup)
- Cinnamon (1 ½ teaspoons)
- Ginger (1 teaspoon)
- Nutmeg (1/2 teaspoon)
- Cloves (1/8 teaspoon)
- Salt (1/2 teaspoon)
- Egg whites (3)
- Evaporated part skim (2%) or fat free skim milk (1 cup)
- Preheat oven to 350 degrees F
- In a large bowl, mix Splenda, salt and spices
- Add pumpkin, beat until well blended
- Add beaten egg whites to pumpkin mixture
- Heat milk on stove or in microwave and add to pumpkin mixture. Mix until well blended.
- Pour mixture into deep dish Pyrex pie plate (make sure to spray pie plate with cooking spray)
- Bake at 350 degrees F for 40 – 45 minutes. To check slide knife into centre of pie and once it comes out clean, your pie is ready.
- Let cool. Serve with cool whip or ice cream and enjoy.
5. Bubble Cranberry Punch (a bubbly drink everyone can enjoy!)
- Cranberry Juice (not cocktail)
Mix one part cranberry juice to two parts gingerale to make desired quantity.
6. Reese’s Peanut Butter Delights
- Peanut Butter (1 cup)
- Sugar (1/2 cup)
- Egg (1 large)
- Reese’s Pieces (miniature peanut butter cups)
- In a large bowl, mix peanut butter, sugar and egg.
- Roll into tiny balls (approximately 12-16) and place on greased cookie sheet
- Bake at 350 degrees F for 12-15 minutes (until slightly golden brown)
- Remove from oven and place miniature peanut butter cup in center of each (slightly pushing down on the center). Let cool.