The enchanting season is upon us, a time for glittering celebrations and sumptuous dinners with family and friends. For those of us who must avoid gluten, however, a traditional holiday dinner can pose a major culinary conundrum.
Trying to replicate the wonderful flavors and comforting textures of our mothers’ and grandmothers’ holiday cooking can tempt us to mix and measure unconventional and unsatisfactory gluten-free flours in the vain pursuit of what once was.
But with these recipes you can be gluten free but still enjoy the traditional tastes of Christmas!
The 9 Best Gluten Free Christmas Recipe
1. Gluten Free Gingerbread Cookies
During the holiday season, I revel in the potent, piquant perfume of gingerbread. I stir a bowl of batter, and the magic begins.
To be fair, I don’t dive too deep into that glorious dough because it is the concentrated scent of a cookie waiting to be baked that gets me in the holiday spirit. Still, I can’t help but give a fist pump for the gluten-free all-purpose flour that holds together the grounds of ginger, cinnamon, and primitive cookie sweetness.
Ingredients
1 1/2 cups gluten-free all-purpose flour blend
1/2 teaspoon xanthan gum (omit if your flour blend already contains it)
1/2 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
1/4 cup molasses
1 large egg
1/2 teaspoon vanilla extract
Instructions
1. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking soda, ginger, cinnamon, cloves, and salt.
2. In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy.
Add the molasses, egg, and vanilla extract, mixing until fully combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Wrap the dough in plastic wrap and chill for at least 1 hour, or until firm.
4. Preheat your oven to 350°F (175°C).
Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut out shapes using cookie cutters.
5. Place the cookies on a baking sheet lined with parchment paper.
Bake for 8-10 minutes or until the edges are firm. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
2. Gluten Free Christmas Pudding
Think about the welcoming and aromatic smell of a vintage Christmas dessert. Now, picture that dessert without gluten.
This dish from the BBC combines dried mixed fruits, dried cranberries, and a splash of brandy (or orange juice, if you’d prefer), blending them with gluten-free flour and—get this—lots of traditional holiday spices. Celebrate the season with this inclusive dish everyone can enjoy.
Ingredients
1 cup mixed dried fruits (such as raisins, currants, and chopped dates)
1/2 cup dried cranberries
1/2 cup mixed candied peel
1/4 cup brandy or orange juice
1/2 cup brown sugar
1/2 cup gluten-free flour blend
1 teaspoon baking powder (gluten-free)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup ground almonds
1 apple, peeled and grated
2 large eggs
1/4 cup unsalted butter, melted
1 tablespoon black treacle or molasses
Zest of 1 lemon
Zest of 1 orange
Instructions
1. In a large bowl, mix together the dried fruits and candied peel.
Pour the brandy or orange juice over the fruit and let it soak overnight or for at least 4 hours.
2.
In another bowl, combine the brown sugar, gluten-free flour, baking powder, cinnamon, nutmeg, allspice, cloves, and ground almonds.
3.
Add the grated apple, eggs, melted butter, black treacle, lemon zest, and orange zest to the dried fruit mixture. Stir well until combined.
4. Gradually add the dry ingredient mixture to the fruit mixture, stirring until fully incorporated.
5. Grease a pudding basin and spoon the mixture into it.
Cover with a double layer of baking parchment and secure with string.
6.
Steam the pudding for about 4 hours. Check the water level occasionally and top up with boiling water as necessary.
Allow the pudding to cool before serving.
3. Gluten Free Yule Log
When the joyous season is in full swing, a wonderful confection I take pleasure in crafting is the gluten-free Yule log. With staples such as cocoa powder, gluten-free all-purpose flour, and heavy cream, it is a luxurious rolled cake that is as impressive as it is safe for gluten-averse folks to enjoy.
Ingredients
- 4 large eggs, separated
- 100g granulated sugar, divided
- 1 teaspoon vanilla extract
- 25g unsweetened cocoa powder
- 1/4 teaspoon salt
- 100g gluten-free all-purpose flour
- 1/2 teaspoon baking powder
- 200ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 50g dark chocolate, melted (for decoration)
- Powdered sugar for dusting
Instructions
1. Preheat your oven to 180°C (350°F) and line a Swiss roll pan with parchment paper.
2. In a bowl, whisk the egg yolks with 50g of sugar until pale and thick.
Stir in the vanilla extract.
3. Sift together the cocoa powder, gluten-free flour, baking powder, and salt. Fold into the yolk mixture.
4. In another bowl, beat egg whites until soft peaks form, gradually adding the remaining 50g sugar until stiff peaks form.
Gently fold this into the chocolate batter.
5. Spread the batter evenly in the prepared pan and bake for about 10 minutes until set. Remove and cool slightly, then roll the cake with parchment.
Unroll, remove parchment, and cool completely.
6. Whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. Spread the cream over the cooled cake, roll up again tightly, and chill.
Before serving, dust with powdered sugar and drizzle with melted dark chocolate.
4. Gluten Free Sugar Cookies
Sugar cookies are a wonderful, uncomplicated dessert for those who must eat gluten-free. The base of this cookie is a blend of gluten-free flour and baking powder, which produces a cookie with an exceedingly tender texture.
The flavor profile is classic: sweet with a touch of vanilla extract.
Ingredients
2 1/4 cups gluten-free all-purpose flour blend
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
Set aside.
3.
In a large bowl, cream the softened butter with granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.
5. Roll dough into 1-inch balls and place on the prepared baking sheet.
Flatten each ball slightly with your hand or a fork.
6.
Bake for 10-12 minutes, or until edges are slightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
5. Gluten Free Stollen
I found a delightful twist on traditional holiday baking with gluten-free stollen. This classic treat is made with a blend of gluten-free flour and almond flour, flavored with milk and vanilla extract.
It is filled with raisins, cranberries, and candied orange peel—anything but the usual holiday “fruitcake.” While I am not a regular make-ahead baker, stollen has become an annual holiday tradition at our house. I pack freshly made loaves in brown paper bags and stash them in the freezer.
Ingredients
2 1/4 cups gluten-free all-purpose flour blend
1/2 cup almond flour
1/4 cup granulated sugar
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm milk (110°F)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 cup raisins
1/4 cup chopped candied orange peel
1/4 cup dried cranberries
1/4 cup chopped almonds
1/4 cup rum or orange juice (optional)
1/4 cup powdered sugar (for dusting)
Additional melted butter for brushing
Instructions
1. If using rum or orange juice, soak the raisins, cranberries, and candied orange peel in it for at least an hour.
Drain before adding to the dough.
2.
In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, xanthan gum, and salt. In a separate bowl, dissolve the yeast in warm milk and let stand for 5 minutes until foamy.
3. Add the yeast mixture, melted butter, egg, vanilla extract, and almond extract to the dry ingredients and mix until a soft dough forms.
If the dough is too sticky, add more gluten-free flour, one tablespoon at a time.
4.
Gently fold in the soaked and drained dried fruits and candied peel, as well as the chopped almonds. Ensure they are evenly distributed throughout the dough.
5. Shape the dough into a log, around 12 inches long, and place it on a parchment-lined baking tray.
Cover and let it rise in a warm place for 45-60 minutes until slightly puffy.
6.
Preheat your oven to 350°F (175°C). Bake the Stollen for 30-35 minutes or until golden brown and firm.
Brush with additional melted butter while still warm and dust generously with powdered sugar. Let cool completely before slicing and serving.
6. Gluten Free Mince Pies
I found a charming recipe for gluten-free mince pies that satisfies my need for a traditional holiday baked good. These pies have a flaky crust made from a blend of gluten-free flours.
The mincemeat is, of course, the main event, and this version is a blend of dried fruits, nuts, and spices that honestly could not be better. There’s also just a touch of sugar (caster sugar, to be precise), which, after an egg wash, gives these little packages a nice golden brown exterior.
A good dusting of icing sugar right before serving makes them look truly special.
Ingredients
200g gluten-free plain flour
100g unsalted butter, chilled and cubed
50g caster sugar
1 large egg
2-3 tablespoons cold water
300g gluten-free mincemeat
1 egg, beaten (for egg wash)
Icing sugar, for dustingInstructions
1. Preheat your oven to 200°C (400°F) and lightly grease a muffin tray.
2. In a large mixing bowl, rub the chilled butter into the gluten-free flour until the mixture resembles breadcrumbs.
Stir in the caster sugar.
3.
Beat the egg and add it to the flour mixture along with 2 tablespoons of cold water. Mix until the dough comes together, adding an extra tablespoon of water if needed.
Wrap the dough in cling film and chill for at least 30 minutes.
4.
Roll out the chilled dough on a floured surface to a thickness of about 3mm. Use a round cutter to cut out circles and line the muffin tray.
Fill each pastry case with a tablespoon of gluten-free mincemeat.
5.
Cut out smaller circles or stars from the remaining dough to place on top of the mince pies. Brush the tops with beaten egg.
6. Bake the mince pies for 15-20 minutes or until golden brown.
Allow them to cool before dusting with icing sugar.
7. Gluten Free Cranberry Orange Scones
There’s a certain charm to scones that have only just come out of the oven. These scones contain the flavor duo of orange and cranberry, which is my personal favorite when it comes to scones.
And though I could rave about their flavor alone, I must also mention their texture. Gluten-free scones can sometimes be a bit dense, but I achieved a light, fluffy scone with my gluten-free all-purpose flour.
Ingredients
2 cups gluten-free all-purpose flour blend
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum (if not included in your flour blend)
1/2 cup cold unsalted butter, diced
1/2 cup dried cranberries
Zest of 1 orange
2 large eggs
1/3 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons orange juice
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, salt, and xanthan gum.
3. Add the cold diced butter to the flour mixture.
Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
4.
Stir in the dried cranberries and orange zest.
5.
In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and orange juice. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Turn the dough out onto a lightly floured surface and shape it into a circle about 1-inch thick.
Cut into wedges and place them on the prepared baking sheet. Bake for 15-20 minutes or until the scones are golden brown.
Allow them to cool slightly before serving.
8. Gluten Free Thumbprint Cookies
Creating simple yet delicious treats is a passion of mine, and when it comes to my must-make recipes, gluten-free thumbprint cookies reside at the top of the list. With a base of almond flour and coconut flour and a burst of vanilla flavor, these cookies come together in no time.
And if that weren’t enough, they also feature a jammy middle that could make anything a perfect bite.
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup fruit preserves or jam of choice
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, salt, and baking soda.
3. Add the melted coconut oil, maple syrup, and vanilla extract to the dry ingredients, and stir until well combined, forming a dough.
4. Roll the dough into 1-inch balls, place them on the prepared baking sheet, and gently press your thumb into the center of each ball to make an indentation.
5. Fill each indentation with about 1/2 teaspoon of your chosen fruit preserves or jam.
6. Bake the cookies for 10-12 minutes, or until they are lightly golden around the edges.
Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Gluten Free Panettone
This bewitching Italian bread boasts all the flavor and festivity of its traditional counterpart, made with good “pane,” or bread, the kind that rises from a warm embrace of yeast, flour, and a touch of orange zest.
Panettone is as much about texture as it is about taste—it’s a light, airy loaf that is every bit as satisfying when eaten as it is when savored with a cup of coffee.
Ingredients
2 cups gluten-free all-purpose flour
1/3 cup granulated sugar
1 packet (2 1/4 teaspoons) instant yeast
1/4 teaspoon salt
1/3 cup warm milk (110°F)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon orange zest
1/4 cup unsalted butter, melted
1/2 cup mixed dried fruits (such as raisins, currants, and candied orange peel)
1/4 cup chopped nuts (such as almonds or walnuts), optional
1 tablespoon rum or orange juice (for soaking fruits)
1/4 teaspoon xanthan gum
Instructions
1. In a small bowl, soak the mixed dried fruits in the rum or orange juice for at least 15 minutes to plump them up.
2. In a mixing bowl, combine the gluten-free flour, sugar, yeast, salt, and xanthan gum.
Mix well to blend the dry ingredients.
3.
In a separate bowl, whisk the warm milk, eggs, vanilla extract, orange zest, and melted butter until well combined.
4.
Add the wet ingredients to the dry mixture and mix until a smooth dough forms. Stir in the soaked dried fruits and nuts.
5. Transfer the dough into a greased panettone mold or a small, deep cake pan.
Cover with a clean towel and let the dough rise in a warm place until it has doubled in size, about 1 to 2 hours.
6.
Preheat the oven to 350°F (175°C). Once the dough has risen, bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
Let the panettone cool before removing from the mold and serving.
