Christmas Recipes – Gluten-Free
Cookies, candy, turkey, stuffing, and pumpkin pie are just the start of the foods in store during the Christmas season. For those on a gluten-free diet this time of year can be very trying as that most recipes are not historically friendly to this diet. Here are some of the so call traditional holiday food with the modification to make them just a good but gluten-free.
This is for the cookie monster in all of us.
Chocolate Chip Cookies
Pre-heat oven to 375°
¾ – cup softened butter
¼ – cup white sugar
1 ¼ – cup packed brown sugar
1 – teaspoon vanilla extract (gluten-free)
2 – eggs
1 – teaspoon baking soda
1 – teaspoon baking powder (gluten-free)
1 – teaspoon salt
2 ¼ – cups gluten-free baking mix
12 oz – semisweet chocolate chips (gluten-free)
Step 1 In one bowl cream butter and sugars together then add the eggs and vanilla and mix.
Step 2 In another bowl stir the baking soda, baking powder, salt and baking mix together.
Step 3 Slowly combine the two bowls together, stirring in the second bowl to the first.
Step 4 Stir in the chips.
Step 5 Spray the baking sheet with a non stick spray (do not use one with flour)
Step 6 Drop dough onto the sheets about a teaspoon size 2″ apart. Cook for 6 to 8 minutes.
What would turkey be without the stuffing? (I prefer to put the stuffing in a pan not the turkey, so I guess that makes it dressing)
Pre-heat the oven to 425°
1 – large yellow onion, diced
2- celery stocks, diced
2- tablespoons garlic, finely chopped
2- tablespoons olive oil
1- tablespoon fresh rosemary, finely chopped
1- tablespoon fresh sage, finely chopped
1- tablespoon fresh thyme, finely chopped
1- egg yolk
1- cup chicken stock
5- cups seasoned breadcrumbs (see below on process for making breadcrumbs)
½ – teaspoons salt
½ – teaspoon pepper
You can use any gluten-free bread that you have on hand. Seasoned breads are fine but do not use stale bread you will have stale tasting crumbs. The bread needs to be dry, you can use fresh just bake until slightly dry. Lay in single layer on baking sheet and bake in a 300° oven about 10 to 15 minutes. Halfway through turn the bread over so the pieces dry evenly. Let cool completely before cutting. Three ways to make the crumbs are with a knife, a food processor, or a blender. The food processor and blender will give you more uniformed crumbs but the knife will work just fine. 4 slices of bread equals 1 cup of crumbs.
Step 1 Sauté the onion and celery in the olive oil on a low heat. When they are a translucent add the garlic, rosemary, sage and thyme. Cook for about 2 minutes and remove from heat to let cool.
Step 2 Boil the stock on a high heat. In a medium bowl add 2 to 3 ounces of the hot stock to the egg yolk while whisking the mixture. When the egg is completely mixed in add the rest of the stock.
Step 3 Add the cooled onion mixture to the stock. Toss in the breadcrumbs, salt and pepper the mix.
Step 4 Spray a casserole dish with a non stick spray (do not use one with flour) and place the mixture in the dish. Cover with aluminum foil and bake for 20 minutes at 425° then remove the foil and bake for another 10 minutes.
Now for those leftover potatoes here is a recipe to help clean them out of the refrigerator.
Mashed Potato Pancakes
2- cups mashed potatoes
1- large egg – beaten lightly
6- tablespoons of gluten-free flour
Step 1 Slightly beat the egg then add in the potatoes.
Step 2 Add the flour and mix together well. (you can add salt or pepper if you desire but remember that the potatoes has been seasons already)
Step 3 Spray the griddle or large skillet with a non stick spray (do not use one with flour) and heat to a medium high. When hot use a tablespoon to drop the batter onto the pan. Cook about 1 minute and turn the cake over and flatten out the drop. Cook on for about 1 minute again. Depending on the thickness of the cake you may have to cook for a little longer.
Serve with gluten-free sour cream, applesauce, or you can heat some of the leftover turkey to have with the pancakes.
If you have doubts about what foods are gluten-free a good place to start would be http://www.celiacpei.ca/Gluten%20Free%20List%20Aug%202008revisedoct1508.pdf .