Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Christmas Dinner Menus And Recipes


Sissy

Recommended Posts

Sissy Rookie

Hi,

I really loved the Thanksgiving thread and got so much help from all the tips and recipes that I thought it would be fun to share menus and recipes for Christmas too.

Dinner is at my house and we are having our main dinner on Christmas Eve. I am making a huge prime rib roast with roasted fingerling potatos, carrots and baby onions, I have converted a recipe using cornstarch instead of flour to make creamed spinach and I'm making a salad of spring greens, chopped apples, toasted walnuts with raspberry vinagrette dressing and blue cheese crumbles for the gluten eaters and probably goat cheese for me.

What are you having? Sissy


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



jerseyangel Proficient

Hi Sissy!

We have Christmas Day dinner here. I make: Roast pork, German potato salad (my old recipe, substituting potato starch for the flour), carrots, homemade chunky applesauce, tossed salad, tomato and mozzerela salad, rolls.

For dessert, pumpkin pie and christmas cookies.

Merry Christmas :D

Sissy Rookie

That menu sounds outrageous...boy, do I love German potato salad! Was planning to make regular potato salad for New Years day, but the thought of German potato salad with our baked ham is very inviting.

When I was in Sam's Club last week to buy my ham I was thrilled that right on the sign for the pre-sliced hams it said "Gluten Free" Yeah! I forgot to include our Christmas dessert to my menu....my daughter is making a flour free decadent chocolate cake and we are having that topped with peppermint ice cream with hot fudge sauce..Sissy

lane Newbie

I thought we weren't suppose to eat blue cheese because it was made with bread mold? :unsure: Have I given this up for nothing?

Lane

Lisa Mentor

Blue cheese should not be a problem for celiacs. The bread mold starter is no longer relevant to day.

missy'smom Collaborator
What are you having? Sissy

I was waiting for someone to ask. I liked the Thanksgiving thread too. Just finalized my menue yesterday so here it is.

Ham- a country ham because it's natural and gluten free and we moved this year and thought it would be fun to try a local specialty

Cranberry Sauce with Orange

Green Bean and Butter Bean Salad with Tarragon( a Martha Stewart recipie)

Dutchess or Twice Baked Potatoes with cheddar

Grandma's Cheese Cake with nut crust and maybe swirled with Blueberry Sauce

Sissy Rookie

I had read that blue cheese contained wheat in the starter and is listed as an ingredient on the label of every blue cheese I have seen, so I thought I would make up the salad plates in advance to serving them...I will sprinkle blue cheese on everyone elses salad and will probably use a little goat cheese on mine. I will surely miss the flavor of the blue cheese on this salad but don't know what else to do. I don't want everyone else to miss out on the yummy combination of apples, walnuts and blue cheese when it is so simple to make mine gluten free. Sissy


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



mn farm gal Apprentice

All this food is making me hungry! Great looking menues. I have not really thought of this until today when I seen this thread.

Sissy could you share your salad recipe? Is your salad dressing homemade? I have been looking for a recipe of that type also. Thanks in advance.

Happy Holidays everyone!

sparkles Contributor

The walnut etc salad sounds delicious..... I am making a prime rib also but am thinking about searing it in a hot oven and then putting it in the crock pot as I have to take it to my son's house. Anyone ever tried this????? I thought that it might work as I cook it in a slow oven after searing it in a hot oven.... any thoughts on this one?????

jennyj Collaborator

We always have the same thing but this year with a few modifications.

Ham

Scalloped potatoes

Corn

Veggie trays

Rolls

Desserts

PennyG Newbie

Everyone's menus sound so good!

My father & I are cooking for our bunch --

Spiral-cut ham

Turkey breast -- gluten-free/Corn free

Potatoes

Carrots

Rolls -- for gluten eaters

Cranberry relish -- gluten-free/CF

Cheesecake pie -- gluten eaters

Flourless chocolate cake -- gluten-free/CF

My mom was so funny -- "you & your father are cooking so you can eat!" It's a lot easier for me to cook so that I don't have to worry about what "may" be going into the food, plus, they can't keep up with my intolerances. :P

I'm much happier with this menu because it was going to be spaghetti or lasagne, which I can't have even if it is gluten free (nightshades).

Sissy Rookie

For Thanksgiving I made a killer pumpkin cheesecake. For the crust I used Pamelas gingersnaps, a little granulated sugar and butter...just put them all in the food processor and in a minute they were perfect for the crust. You could use any kind of gluten free cookies and any gluten free cheesecake recipe you want.

I really don't have a recipe for the salad but I will tell you what I use. I will use 2 bags of mixed spring greens, 4 apples...2 mcIntosh and 2 gala, which I chop ..that way I get tart and sweet...I toast about 2 cup of walnuts in a skillet, shaking and stirring continually so they don't burn. The dressing I use is a regular dressing that just happens to be gluten free..it is Girards Raspberry Vinagrette. I mix the greens and chopped apples and top it with walnuts, and about 1/2 cup of blue cheese crumbles and add the dressing last...sometimes I throw a few raspberries on top to make it even prettier..I just love this salad and it has enough flavor to be a great starter for a prime rib dinner. I will make the salad plates for everyone and will use goats cheese for my salad. Sissy

dragonmom Apprentice

Sissy, according to several others Athenos Blue Cheese is Gluten free, I tried it and seem to be ok. Some of the labels say wheat but others don't. I do love the taste and there is no substitute. :blink: Brenda

Sissy Rookie

Brenda honey, thank you so much, I agree there is just no substitute for that flavor and will look for Athena Blue Cheese the next time I go to the market. Sissy

Sissy Rookie

Brenda honey, thank you so much, I agree there is just no substitute for that flavor and will look for Athena Blue Cheese the next time I go to the market. Sissy

teankerbell Apprentice

We are having:

Prime Rib Roast

Spiral Ham

Corn

Carrots

Mashed and Baked Potatoes

Salad

gluten-free Brownies

Veggie and Fruit Tray

2Boys4Me Enthusiast

Christmas dinner is at my house again this year. There will be six of us (possibly 10, I'm not sure yet). We'll have: Turkey, stuffing, mashed potatoes and gravy, broccoli, carrots, tradition (which is a whipped cream, marshmallow, pineapple chunks, grapes concoction that I never eat but is a tradition in my husband's family), crescent rolls (recipe from another forum), pumpkin and apple pies. The whole meal will be gluten-free. My MIL will probably bring some cranberries.

jaten Enthusiast
Christmas dinner is at my house again this year. There will be six of us (possibly 10, I'm not sure yet). We'll have: Turkey, stuffing, mashed potatoes and gravy, broccoli, carrots, tradition (which is a whipped cream, marshmallow, pineapple chunks, grapes concoction that I never eat but is a tradition in my husband's family), crescent rolls (recipe from another forum), pumpkin and apple pies. The whole meal will be gluten-free. My MIL will probably bring some cranberries.

Please share your menu for gluten-free crescent rolls :rolleyes:

EVERYBODY's menus sound delicious! I'm getting hungry thinking about yummy good food!

2Boys4Me Enthusiast

MrsP's Yeast Rolls (gluten free)

1 packet yeast

1/8 cup warm water

3/4 cups lukewarm milk (scald then cool)

1/8 cup sugar

3/4 tsp salt

1 egg

3 Tbs shortening

1 1/2 cups gluten-free flour mix (up to 1 cup extra reserved IF needed) [below]

1 1/2 tsps xanthan gum

Combine 1 1/2 cups flour with xanthan gum, set aside. Dissolve yeast in warm water with sugar . In a 2 1/2-quart bowl add milk, salt, eggs, shortening and 1 1/2 cup of flour with xanthan gum mixed. Beat on low speed scraping bowl constantly (30 seconds). Beat on medium speed scraping bowl occasionally (2 minutes). Turn dough onto well (use out of the reserved flour) floured surface. Roll around lightly to coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with a floured biscuit cutter. Cover and let rise until doubled (40-50 minutes). Bake in a preheated oven 450 degrees for about 10-12 minutes.

*MrsP's Mock Brown & Serve Rolls: You can roll into balls and make divided rolls in a muffin tin. Brush tops with melted butter before baking.

**MrsP's Crescent Rolls: Roll out into 2 circles and cut into wedge pieces. Roll up like crescent rolls and bake after rising time. Make sure to have a well floured surface to roll these out on or they will stick and be messy. Brush the dough with melted butter before rolling and after rising. Roll loosely and they will have seperate layers like the canned rolls.

***MrsP's Sweet Breakfast Crescents: brush with melted butter. Sprinkle with cinnimon and sugar before rolling into shape. Brush tops with melted butter. (you could put a few pecans and raisins in )

Gluten Free Baking Mix

Sweet Rice Flour (2 parts) 6 cups

Potato Starch (2/3 part) 2 cups

Tapioca Flour (1/3 part) 1 cup

Carriefaith Enthusiast

I'll be making:

chicken

gluten-free dressing

potatoes

vegetables, not sure what yet

I'm also going to make beef and chicken meat pie

Kibbie Contributor
Hi,

I really loved the Thanksgiving thread and got so much help from all the tips and recipes that I thought it would be fun to share menus and recipes for Christmas too.

Dinner is at my house and we are having our main dinner on Christmas Eve. I am making a huge prime rib roast with roasted fingerling potatos, carrots and baby onions, I have converted a recipe using cornstarch instead of flour to make creamed spinach and I'm making a salad of spring greens, chopped apples, toasted walnuts with raspberry vinagrette dressing and blue cheese crumbles for the gluten eaters and probably goat cheese for me.

What are you having? Sissy

We do a crow roast of pork with wild rice stuffing, mashed potatoes and gravey, gluten free Lefse, and grean beans. Then just a lot of cookies (gluten-free ones) for the rest of the night.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,549
    • Most Online (within 30 mins)
      7,748

    Blough
    Newest Member
    Blough
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your post demonstrates the profound frustration and isolation that so many in the Celiac community feel, and I want to thank you for channeling that experience into advocacy. The medical gaslighting you endured for decades is an unacceptable and, sadly, a common story, and the fact that you now have to "school" your own GI specialist speaks volumes about the critical lack of consistent and updated education. Your idea to make Celiac Disease a reportable condition to public health authorities is a compelling and strategic one. This single action would force the system to formally acknowledge the prevalence and seriousness of the disease, creating a concrete dataset that could drive better research funding, shape medical school curricula, and validate the patient experience in a way that individual stories alone often cannot. It is an uphill battle, but contacting representatives, as you have done with Adam Gray, is exactly how change begins. By framing it as a public health necessity—a matter of patient safety and protection from misdiagnosis and neglect—you are building a powerful case. Your voice and your perseverance, forged through thirty years of struggle, are exactly what this community needs to ensure that no one else has to fight so hard just to be believed and properly cared for.
    • Scott Adams
      I had no idea there is a "Louisville" in Colorado!😉 I thought it was a typo because I always think of the Kentucky city--but good luck!
    • Scott Adams
      Navigating medication safety with Celiac disease can be incredibly stressful, especially when dealing with asthma and severe allergies on top of it. While I don't have personal experience with the HealthA2Z brand of cetirizine, your caution is absolutely warranted. The inactive ingredients in pills, known as excipients, are often where gluten can be hidden, and since the FDA does not require gluten-free labeling for prescription or over-the-counter drugs, the manufacturer's word is essential. The fact that you cannot get a clear answer from Allegiant Health is a significant red flag; a company that is confident its product is gluten-free will typically have a customer service protocol to answer that exact question. In situations like this, the safest course of action is to consider this product "guilty until proven innocent" and avoid it. A better alternative would be to ask your pharmacist or doctor to help you identify a major national brand of cetirizine (like Zyrtec) whose manufacturer has a verified, publicly stated gluten-free policy for that specific medication. It's not worth the risk to your health when reliable, verifiable options are almost certainly available to you. You can search this site for USA prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
    • Scott Adams
      What you're describing is indeed familiar to many in the Celiac community, especially in the early stages of healing. When the intestinal villi are damaged from Celiac disease, they struggle to properly digest and absorb fats, a condition known as bile acid malabsorption. This can cause exactly the kind of cramping and spasms you're seeing, as undigested fats can irritate the sensitive gut lining. It is highly plausible that her reactions to dairy and eggs are linked to their higher fat content rather than the proteins, especially since she tolerates lean chicken breast. The great news is that for many, this does improve with time. As her gut continues to heal on a strict gluten-free diet, her ability to produce the necessary enzymes and bile to break down fats should gradually return, allowing her to slowly tolerate a wider variety of foods. It's a slow process of healing, but your careful approach of focusing on low-fat, nutrient-dense foods like seeds and avocado is providing her system the best possible environment to recover. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful: Thank you for sharing your story—it's a valuable insight for other parents navigating similar challenges.
    • Beverage
      I had a very rough month after diagnosis. No exaggeration, lost so much inflammatory weight, I looked like a bag of bones, underneath i had been literally starving to death. I did start feeling noticeably better after a month of very strict control of my kitchen and home. What are you eating for breakfast and lunch? I ignored my doc and ate oats, yes they were gluten free, but some brands are at the higher end of gluten free. Lots of celics can eat Bob's Red Mill gluten-free oats, but not me. I can now eat them, but they have to be grown and processed according to the "purity protocol" methods. I mail order them, Montana Gluten-Free brand. A food and symptoms and activities log can be helpful in tracking down issues. You might be totally aware, but I have to mention about the risk of airborne gluten. As the doc that diagnosed me warned . . Remember eyes, ears, nose, and mouth all lead to your stomach and intestines.  Are you getting any cross contamination? Airborne gluten? Any pets eating gluten (they eat it, lick themselves, you pet them...)? Any house remodeling? We live in an older home, always fixing something. I've gotten glutened from the dust from cutting into plaster walls, possibly also plywood (glues). The suggestions by many here on vitamin supplements also really helped me. I had some lingering allergies and asthma, which are now 99% gone. I was taking Albuterol inhaler every hour just to breathe, but thiamine in form of benfotiamine kicked that down to 1-2 times a day within a few days of starting it. Also, since cutting out inflammatory seed oils (canola, sunflower, grapeseed, etc) and cooking with real olive oil, avocado oil, ghee, and coconut oil, I have noticed even greater improvement overall and haven't used the inhaler in months! It takes time to weed out everything in your life that contains gluten, and it takes awhile to heal and rebuild your health. At first it's mentally exhausting, overwhelming, even obsessive, but it gets better and second nature.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.