Gluten Free Holiday Recipes
We have Holiday recipes that are not only gluten-free but delicious too. We have recipes for all the trimmings for your Holiday meal. From breads, muffins, and stuffing: to cookies and other desserts. Happy Holidays!
Gluten Free Holiday Recipes On Flickr
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stuffing
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Water Chestnut Stuffing
1 to 2 sticks butter (½ to 1 cup)
4 to 6 large sticks of celery, chopped
1 large onion, chopped
½ cup parsley, chopped
One or two 8-ounce can water chestnuts, chopped
3-5 green apples, chopped in cubes
Lots of pepper
Lots of garlic
Salt to taste
Lots of Italian seasoning (oregano, basil, thyme)
1 small loaf of gluten free bread
In a large skillet pan, melt the butter. Add celery, onion, parsley, and seasonings and saute.
When onions are clear, add water chestnuts and apples. Simmer on low heat while you toast the bread. Cut the bread into cubes and place on a cookie sheet. Brown in oven at broil until crispy brown. Take bread and place in a large bowl, then pour mixture from pan over bread and stir until well mixed together.
4 to 6 large sticks of celery, chopped
1 large onion, chopped
½ cup parsley, chopped
One or two 8-ounce can water chestnuts, chopped
3-5 green apples, chopped in cubes
Lots of pepper
Lots of garlic
Salt to taste
Lots of Italian seasoning (oregano, basil, thyme)
1 small loaf of gluten free bread
In a large skillet pan, melt the butter. Add celery, onion, parsley, and seasonings and saute.
When onions are clear, add water chestnuts and apples. Simmer on low heat while you toast the bread. Cut the bread into cubes and place on a cookie sheet. Brown in oven at broil until crispy brown. Take bread and place in a large bowl, then pour mixture from pan over bread and stir until well mixed together.
Apple Bread Stuffing
1 loaf gluten-free bread
1 apple, peeled and chopped
1/3 cup peeled, shredded carrots
1/8 cup celery, chopped
1/8 cup dried or ¼ cup fresh onion, chopped
¼ cup chopped walnuts or pecans
¼ cup dried cranberries
¼ cup flaxseed
¼ teaspoon nutmeg
pinch of salt
pinch of pepper
¼ cup butter
1½ cups gluten-free vegetable broth
Cut gluten-free bread into small cubes, enough to make approximately 2 cups of bread cubes. Spread in a single layer onto a cookie sheet and toast in a preheated 300F oven for 8-10 minutes. Set aside.
In a large skillet, melt the butter, then add the carrots, celery and onion. Saute until tender. Add the spices and set aside.
In a large bowl, mix the toasted bread crumbs, chopped apple, nuts, berries and flaxseed.
Add the carrot, celery, & onion to mixture and stir well. Pour the entire mixture into a large baking dish with a lid. Pour the broth over the mixture gradually, stirring until the bread is moist.
Do not add the full amount if the bread is moistened with less.
Cover and bake in a preheated oven at 375F for approximately 30 minutes.
1 apple, peeled and chopped
1/3 cup peeled, shredded carrots
1/8 cup celery, chopped
1/8 cup dried or ¼ cup fresh onion, chopped
¼ cup chopped walnuts or pecans
¼ cup dried cranberries
¼ cup flaxseed
¼ teaspoon nutmeg
pinch of salt
pinch of pepper
¼ cup butter
1½ cups gluten-free vegetable broth
Cut gluten-free bread into small cubes, enough to make approximately 2 cups of bread cubes. Spread in a single layer onto a cookie sheet and toast in a preheated 300F oven for 8-10 minutes. Set aside.
In a large skillet, melt the butter, then add the carrots, celery and onion. Saute until tender. Add the spices and set aside.
In a large bowl, mix the toasted bread crumbs, chopped apple, nuts, berries and flaxseed.
Add the carrot, celery, & onion to mixture and stir well. Pour the entire mixture into a large baking dish with a lid. Pour the broth over the mixture gradually, stirring until the bread is moist.
Do not add the full amount if the bread is moistened with less.
Cover and bake in a preheated oven at 375F for approximately 30 minutes.
Cranberry Rice Stuffing
4 oz long grain rice
2 medium onions
1 tbsp vegetable oil
½ oz butter
3 tbsp cranberry sauce
salt and freshly ground black pepper
2oz chopped walnuts
Boil the rice in salted water until just tender, then drain.
Meanwhile fry the onions in the oil and butter until soft.
Mix all ingredients together and use to stuff the turkey.
2 medium onions
1 tbsp vegetable oil
½ oz butter
3 tbsp cranberry sauce
salt and freshly ground black pepper
2oz chopped walnuts
Boil the rice in salted water until just tender, then drain.
Meanwhile fry the onions in the oil and butter until soft.
Mix all ingredients together and use to stuff the turkey.
Stuffing
2 shallots, minced
2 onions, diced
2 celery ribs, diced
2 carrots, diced
6 TB salted butter
2 tsp dry sage
2 tsp dry thyme
2 tsp salt
1 tsp pepper
½ cup white wine
6 cup toasted gluten free bread cubes (toast carefully in a 300° oven for 20 minutes or until dried, stirring occasionally to promote even browning)
4 TB parsley
1 cup gluten free chicken (or mushroom) stock
Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize.
Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half.In a large bowl, mix the sautéed vegetables with the bread cubes, chicken stock, and parsley. Transfer to a baking dish and bake for 20 minutes at 325F.
2 onions, diced
2 celery ribs, diced
2 carrots, diced
6 TB salted butter
2 tsp dry sage
2 tsp dry thyme
2 tsp salt
1 tsp pepper
½ cup white wine
6 cup toasted gluten free bread cubes (toast carefully in a 300° oven for 20 minutes or until dried, stirring occasionally to promote even browning)
4 TB parsley
1 cup gluten free chicken (or mushroom) stock
Sauté the vegetables in the butter until they are soft, and the onions begin to carmelize.
Add the seasonings and cook over medium heat for 2 minutes. Add the white wine, and continue cooking over medium heat until the liquid is reduced by half.In a large bowl, mix the sautéed vegetables with the bread cubes, chicken stock, and parsley. Transfer to a baking dish and bake for 20 minutes at 325F.
Cranberry Bread
3 cups all-purpose gluten-free flour (mix must contain xanthan or guar gum)
2 eggs
1½ cups fresh cranberries or defrosted frozen cranberries, chopped
½ cup milk or non-dairy milk substitute
¾ cup orange juice
1 cup brown sugar or turbinado sugar
½ cup melted butter or melted margarine
1 tablespoon lemon zest or orange zest
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon allspice
½ teaspoon salt
½ teaspoon clove
1 teaspoon vanilla
Preheat oven to 350°F Grease a large loaf pan.
Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
Allow to cool slightly in loaf pan before inverting onto cooling rack.
2 eggs
1½ cups fresh cranberries or defrosted frozen cranberries, chopped
½ cup milk or non-dairy milk substitute
¾ cup orange juice
1 cup brown sugar or turbinado sugar
½ cup melted butter or melted margarine
1 tablespoon lemon zest or orange zest
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon allspice
½ teaspoon salt
½ teaspoon clove
1 teaspoon vanilla
Preheat oven to 350°F Grease a large loaf pan.
Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined.
Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour.
Allow to cool slightly in loaf pan before inverting onto cooling rack.
Cranberry Orange Mousse
1-12 oz bag cranberries
¾ cup sugar
1 teaspoon grated orange zest
¼ cup orange juice
2 tablespoons Grand Marnier
1 cup heavy whipping cream
Rinse cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
¾ cup sugar
1 teaspoon grated orange zest
¼ cup orange juice
2 tablespoons Grand Marnier
1 cup heavy whipping cream
Rinse cranberries and place in a large saucepan. Add sugar and cook over medium heat about 5 minutes, until cranberries have burst and the mixture has a thick jam-like consistency. Cool.
Rub through a strainer to remove skins. Stir in zest, orange juice and liqueur and mix thoroughly. Whip cream and fold into cranberry puree. Place mousse in bowl or wine glasses or place in a serving bowl. Decorate with whipped cream before serving if desired.
Apple Cranberry Squash
1 lb. butternut squash, peeled and cut into 1 inch cubes
2 Jonathan or Macintosh apples, peeled, cored and chopped
¼ cup sugar
1 cup cranberries, thawed if frozen
1 Tbs. plus 1 tsp. unsalted butter
Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes, or until tender. Remove from steamer basket and set aside. Combine apples and sugar in a heavy saucepan over medium heat. Cook 8 minutes, stirring frequently. Stir in cranberries and cook 4-5 minutes, or until cranberries and apples are tender and liquid has evaporated. Add squash, butter and salt and pepper to taste. Stir over heat until hot and serve immediately.
2 Jonathan or Macintosh apples, peeled, cored and chopped
¼ cup sugar
1 cup cranberries, thawed if frozen
1 Tbs. plus 1 tsp. unsalted butter
Place squash in a steamer basket over boiling water. Cover saucepan and steam 15 minutes, or until tender. Remove from steamer basket and set aside. Combine apples and sugar in a heavy saucepan over medium heat. Cook 8 minutes, stirring frequently. Stir in cranberries and cook 4-5 minutes, or until cranberries and apples are tender and liquid has evaporated. Add squash, butter and salt and pepper to taste. Stir over heat until hot and serve immediately.
Fruit & Nut Cookies
2¼ cups gluten free flour mix
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1 stick of unsalted butter plus 6 tablespoons (or 14 Tablespoons), room temperature
1 cup of brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
½ cup white chocolate chips
½ cup shredded coconut, chopped/ground in food processor
¼ cup mini chocolate chips
½ cup pistachios, chopped
½ cup dried cherries, chopped
½ cup dried assorted fruit, chopped
½ cup slivered almonds
In a med. bowl, sift together your dry ingredients- flour mix, baking soda, salt, and xanthan gum. Set aside. In your stand mixer, cream your (14 Tablespoons) butter and sugar until fluffy, about 3 minutes. Scrap down the sides to make sure the sugar and butter are thoroughly combined. Add your eggs one at a time; then add your vanilla. Slowly add your dry ingredients until fully incorporated. Cover your dough with saran wrap and refrigerate for at least a few hours. When you are ready to bake, use a tablespoon of dough and space about 2-3 inches apart. Bake for 10-13 minutes at 350F.
Makes 3 dozen
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xanthan gum
1 stick of unsalted butter plus 6 tablespoons (or 14 Tablespoons), room temperature
1 cup of brown sugar
½ cup granulated sugar
1 teaspoon vanilla
2 eggs
½ cup white chocolate chips
½ cup shredded coconut, chopped/ground in food processor
¼ cup mini chocolate chips
½ cup pistachios, chopped
½ cup dried cherries, chopped
½ cup dried assorted fruit, chopped
½ cup slivered almonds
In a med. bowl, sift together your dry ingredients- flour mix, baking soda, salt, and xanthan gum. Set aside. In your stand mixer, cream your (14 Tablespoons) butter and sugar until fluffy, about 3 minutes. Scrap down the sides to make sure the sugar and butter are thoroughly combined. Add your eggs one at a time; then add your vanilla. Slowly add your dry ingredients until fully incorporated. Cover your dough with saran wrap and refrigerate for at least a few hours. When you are ready to bake, use a tablespoon of dough and space about 2-3 inches apart. Bake for 10-13 minutes at 350F.
Makes 3 dozen
Video Recipes
A Gluten Free Thanksgiving
TBB - A Gluten Free Thanksgiving
I taped the hubby and I making Thanksgiving dinner and decided to add the recipes and upload it. I had to squash five hours of cooking down to the smallest time period possible so I'm sorry about the length.
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curated content from YouTube
Restaurant S.Komatsu's Soft And Light Gluten Free Bread Roll
Restaurant S.Komatsu's Soft and Light Gluten free Bread Roll, Restaurant S.Komatsuのおいしい米粉パン（グルテンフリー）の作り方
Gluten, lactose and excess fructose free cuisine for everybody to enjoy! Download the recipes and try them out today! The recipes featured in this programme are the same as those we use at our restaurant. Please keep in mind that there is no substitute for experience. Some of you may easily be able to reproduce these recipes to the same level (or above!) that we do, whilst others may not. But more importantly, great cooking is about love, passion and endeavour. We are utterly passionate about creating the very best dishes for our customers. We trust that with equal love,passion and unfailing endeavour you too will be able to reproduce NexGenEater cuisine to your heart's content. オーストラリアはメルボルンにて、世界で初かつ唯一真剣に、100％グルテンの入っていない料理（グルテンだけではなく乳糖更には果糖も含まれていない）だけを提供しているRestaurant S.Komatsuが、店内で出しているおいしく柔らかいロールパンの作り方を、料理番組風に紹介する。 http://nexgeneats.com/s.komatsu/cooking.html
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curated content from YouTube
Cranberry Gluten-Free Loaf Recipe
Gluten-Free loaf
Cranberry gluten-free loaf recipe. Conversions - 225g = 8oz. (1/2 pound)or about 2 US cups Gas Mark 5 = 375 Fahrenheit or 190 celcius (moderately hot) NB: Make sure the batter is quite moist (gluten-free flours soak up moisture). At its best eaten warm or (after a a day or so) toasted. Although not bad on its own, cold. Use a sharp knife to cut it. Also, different sorts of gluten-free flours produce slightly different textures. Rice flour produces quite a 'cakey' mix that is better untoasted than one made with pre-prepared, shop-bought gluten-free 'bread'flour (which tends to end up with a harder, more bready loaf that almost certainly needs toasting). Experiment.
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curated content from YouTube
Matilda's Nutty Pie Crust
Peanut Butter Cookies
Chocolate Chip Cookies
Holiday Snack Mix
Banana Bread
Gluten-Free Banana Bread
1 cup Rice Flour 2/3 cup Potato Starch 1/3 cup Tapioca Flour 1/4 cup Garbonzo Flour 1 tsp Baking powder 1/4 tsp Xanthan Gum 3 large Bananas 3/4 cup Brown Sugar 1/4 tsp Salt 2 Eggs, beaten 1/4 cup (or 1/2 a stick) of Butter, melted 1 tsp Baking Soda 2 tbsp Water Preheat oven to 350 degrees. Grease the loaf pan (or pans) and dust with rice flour. In a medium bowl, whisk together the first four ingredients along with baking powder and xanthan gum. Set aside. Mash the bananas in a large mixing bowl. Add the brown sugar, salt and beaten eggs. Beat with a mixing spoon (or whisk) until well blended. Melt the butter and stir into the mixture. Dissolve the baking soda in the water and add to the mixture. Finally, stir in the dry ingredients and beat just until smooth. Spoon into the prepard pan (or pans). Bake a large pan (8 x 4) for 45 - 55 minutes, small pan (2 x 4) for 30 - 35 minutes. Cool on wire racks before slicing. Enjoy!
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curated content from YouTube
Blue Berry Muffins
Gluten Free Blue Berry Muffins, Celiac Delights! Delicious
Gluten Free Oregon demonstrates how easy it is to make these mouth watering "Gluten Free" blue berry muffins using mainly Bob's Red Mill" baking products. You will be amazed how great they taste for being gluten free! http://www.glutenfreeoregon.com
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curated content from YouTube
Gluten Free Holiday Supplies You Can Buy
Milwaukee Homemade Gluten Free Bread Pack
Amazon Price: $24.75 (as of 12/30/2009) 
Brown Rice Flour - Bulk 50 Pound Bag
Amazon Price: $95.99 (as of 12/30/2009)
The Gluten-Free Pantry Beth's Gluten-Free All-Purpose Flour, 16-Ounce Boxes (Pack of 6)
Amazon Price: (as of 12/30/2009)
Bob's Red Mill Gluten-Free All-Purpose Flour, 44-Ounce Units (Pack of 4)
Amazon Price: $25.48 (as of 12/30/2009)
Gluten Free Mixes You Can Buy
Bob's Red Mill Gluten-Free Chocolate Chip Cookie Mix, 22-Ounce Packages (Pack of 4)
Amazon Price: $17.48 (as of 12/30/2009)
The Gluten-Free Pantry Old Fashioned Cake & Cookie Mix, 15-Ounce Boxes (Pack of 6)
Amazon Price: $22.06 (as of 12/30/2009)
Cherrybrook Kitchen Gluten Free Dreams, Sugar Cookie Mix, 13-Ounce Boxes (Pack of 6)
Amazon Price: $25.85 (as of 12/30/2009)
The Gluten-Free Pantry Perfect Pie Crust Mix, 16-Ounce Boxes (Pack of 6)
Amazon Price: $22.06 (as of 12/30/2009)
Pamela's Products Luscious Chocolate Cake Mix, 21-Ounce Packages (Pack of 6)
Amazon Price: $26.92 (as of 12/30/2009)
Recipe Links & Resources
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