If you are on a gluten free diet, that doesn’t mean that you can not have some traditional Christmas foods. Here are three wonderful gluten free Christmas recipes, Gluten Free Herbal Bread Dressing, Gluten Free Pumpkin Bread and Gluten Free Fruitcake.
Gluten Free Herbal Bread Dressing
8 cups cubed Gluten Free Artisan Rosemary Walnut Bread (1/2 inch cubes. crust removed)
1/2 cup butter (1 stick)
2 cups chopped onion
2 cups chopped celery with leaves
1/2 cups chopped fresh chives
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
2 lightly beaten large eggs
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup gluten free chicken broth
Preheat the oven to 350 degrees.
Spread the bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry but not browned. Allow the bread cubes to cool. Place the cooled cubes in a large mixing bowl.
Melt the butter in a large saucepan over medium high heat. Add the onions and celery and saute for about 10 minutes, until slightly tender.
Add the herbs to the vegetables and saute an additional 2 minutes.
Add the vegetable herb mixture to the bread cubes and stir until mixed.
Pour the lightly beaten eggs into the mixture and stir to blend. Add the salt and pepper and stir to mix.
Add the gluten free chicken broth and stir to thoroughly combine all ingredients.
Transfer the stuffing to a buttered 13×9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.
Gluten Free Pumpkin Bread
3-1/2 cups GF flour blend of choice
1/2 teaspoon xanthan gum
3 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
1-1/2 teaspoons salt
2 teaspoons baking soda
1 cup canola oil
2/3 cup water
1 can pumpkin puree
2 eggs, beaten
6 to 12 ounces GFCF semisweet chocolate chips
Preheat oven to 350 degrees.
Combine the flour blend, xanthan gum, sugar, cinnamon, nutmeg, salt, and baking soda in a large bowl.
In a separate bowl, combine the oil, water, pumpkin, and eggs.
Combine the dry and wet mixtures thoroughly. Add the chocolate chips.
Divide the batter equally among three 8 x 4-inch loaf pans that have been sprayed with non-stick cooking spray.
Bake the loaves for 45 to 50 minutes. When toothpick in the center comes out clean, the loaves are done. Cool completely before cutting and serving.
Gluten Free Fruitcake
1 cup dried apples, chopped
3/4 cup dried apricots, chopped
3/4 cup halved dates, chopped
1/3 cup dried currants
1/3 cup seedless raisins
1/3 cup dried cranberries
1/2 cup apple juice
1/2 cup pecans, chopped
1 cup soy flour
1/2 cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking powder
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1 cup applesauce
Combine the apples, apricots, dates, currants, raisins and cranberries in a large bowl.
Heat the apple juice just to a boil and then pour over the fruit. Mix well, cover and set aside at room temperature overnight.
Preheat oven to 350 degrees.
In a large bowl, stir together the pecans, soy flour, potato starch, xanthan gum, baking powder, cinnamon, nutmeg and allspice; set aside.
Cream together the butter and sugar in a large bowl.
Add the eggs one at a time, beating after each addition.
Add the pecan mixture alternately with applesauce, stirring after each addition.
Add the fruit mixture and stir just until combined.
Divide the thick batter evenly between 4 greased loaf pans. Bake for about 1 hour, or a toothpick inserted in the center of each loaf comes out clean. Set loaves aside to let cool.