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Celiac.com 12/16/2023 - As the holiday season approaches, the air is filled with the warm aromas of festive treats and the joyful anticipation of shared traditions. For individuals with celiac disease, navigating the holiday table can be a culinary challenge, but it doesn't mean missing out on the joy of creating and indulging in delicious seasonal delights. In this article, we embark on a gluten-free journey through cherished Christmas traditions, offering a treasure trove of festive recipes and celebration ideas that cater to those with celiac disease. From gingerbread cookies that sparkle with holiday magic to savory appetizers that steal the show, join us in crafting a gluten-free holiday experience that's as flavorful and joyous as any other. Let the season of giving and gathering be one where everyone, regardless of dietary restrictions, can savor the spirit of the holidays. Gingerbread Delights: A Gluten-Free Twist on Tradition The aroma of gingerbread is synonymous with the holidays, and gluten-free individuals can partake in this beloved tradition with a few adjustments. Explore a gluten-free gingerbread cookie recipe that captures the essence of the season. From rolling out the dough to decorating with festive icing, these gluten-free treats will become a cherished part of your holiday repertoire. Gluten-Free Gingerbread Cookies Ingredients: 2 ¼ cups gluten-free all-purpose flour 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ½ teaspoon ground cloves ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened ½ cup brown sugar, packed ¼ cup molasses 1 large egg 1 teaspoon vanilla extract Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add Wet Ingredients: Add the molasses, egg, and vanilla extract to the butter and sugar mixture. Mix until well combined. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too sticky, you can add a little more gluten-free flour. Chill the Dough: Divide the dough into two equal portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll and Cut: Preheat the oven again if needed. On a lightly floured surface, roll out each disc to about 1/4-inch thickness. Use gingerbread cookie cutters to cut out festive shapes. Bake: Place the cut-out cookies on the prepared baking sheets, leaving a bit of space between each. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Cool and Decorate: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Once cooled, decorate with gluten-free icing, sprinkles, or other festive toppings. Gingerbread cookies and milk by freestocks.org is marked with CC0 1.0. Yule Log Magic: Crafting a Gluten-Free Dessert Masterpiece The Yule log, or Bûche de Noël, is a show-stopping dessert that graces holiday tables with its festive charm. Discover a gluten-free version that doesn't compromise on taste or texture. From the decadent chocolate sponge cake to the luscious filling, every element of this gluten-free Yule log is designed to delight the taste buds and make a stunning centerpiece for your holiday celebrations. Gluten-Free Yule Log (Bûche de Noël) Ingredients: For the Cake: 4 large eggs 1 cup granulated sugar ¼ cup cocoa powder ½ cup gluten-free all-purpose flour 1 teaspoon gluten-free baking powder ¼ teaspoon salt 1 teaspoon vanilla extract For the Filling: 1 ½ cups heavy cream ¼ cup powdered sugar 1 teaspoon vanilla extract For the Frosting: ½ cup unsalted butter, softened 1 cup powdered sugar 2 tablespoons cocoa powder 1 teaspoon vanilla extract 2-3 tablespoons milk (as needed) Instructions: Preheat the Oven: Preheat your oven to 350°F (175°C). Line a jelly roll pan (10x15 inches) with parchment paper, leaving a bit of overhang on each side. Prepare the Cake Batter: In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy. Add the cocoa powder, gluten-free flour, baking powder, salt, and vanilla extract. Gently fold until well combined. Bake the Cake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 12-15 minutes or until the cake springs back when lightly touched. Roll the Cake: While the cake is still warm, turn it out onto a clean kitchen towel dusted with powdered sugar. Roll the cake, starting from one short end, along with the towel. Allow it to cool completely. Prepare the Filling: In a chilled bowl, whip the heavy cream until it begins to thicken. Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Unroll and Fill the Cake: Carefully unroll the cooled cake. Spread the whipped cream evenly over the cake, leaving a small border at the edges. Roll the cake back up, this time without the towel. Place the seam side down. Prepare the Frosting: In a bowl, beat together the softened butter, powdered sugar, cocoa powder, and vanilla extract. Add milk as needed to achieve a smooth, spreadable consistency. Frost the Yule Log: Cut a diagonal slice from one end of the cake and attach it to the side of the log with a bit of frosting to resemble a branch. Frost the entire cake with the chocolate frosting, creating a bark-like texture with a fork. Decorate: Use additional frosting to create festive decorations on the log. Dust with powdered sugar for a snowy effect. Chill and Serve: Refrigerate the Yule log for at least 1-2 hours before serving. Slice and enjoy this gluten-free Bûche de Noël as a stunning centerpiece for your holiday dessert table. Yule Log cake sliced by bittle is licensed under CC BY-ND 2.0. Savory Sensations: Gluten-Free Appetizers to Impress Elevate your holiday appetizer game with a collection of gluten-free savory bites that are both delectable and impressive. From gluten-free cheese platters, adorned with gluten-free crackers, seasonal fruits, and mouthwatering stuffed mushrooms, these appetizers are perfect for entertaining. Unleash your creativity in the kitchen and present a spread that not only caters to gluten-free needs but wows guests with its flavor and presentation. Gluten-Free Stuffed Mushrooms Ingredients: 12 large white mushrooms, cleaned and stems removed ½ cup gluten-free breadcrumbs ¼ cup grated Parmesan cheese 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped 2 tablespoons olive oil Salt and pepper to taste Instructions: Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare the Mushrooms: Clean the mushrooms and carefully remove the stems. Place the mushroom caps on a baking sheet, ready for stuffing. Prepare the Filling: Finely chop the mushroom stems. In a bowl, combine the chopped stems, gluten-free breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper. Mix well until the ingredients are evenly distributed. Stuff the Mushrooms: Using a small spoon or your hands, stuff each mushroom cap with the filling mixture, pressing it down slightly. Bake: Place the stuffed mushrooms in the preheated oven and bake for about 15-20 minutes, or until the mushrooms are tender and the tops are golden brown. Serve Warm: Remove the stuffed mushrooms from the oven and let them cool slightly before serving. Arrange them on a festive platter and watch them disappear! These gluten-free stuffed mushrooms are not only easy to make but also bursting with savory flavors—a perfect appetizer for your holiday gatherings! St Things: Crab St Mushrooms by mccun934 is licensed under CC BY 2.0. Converting Family Favorites: A Guide to Gluten-Free Adaptations For many, the holidays are steeped in family traditions, often centered around cherished recipes passed down through generations. Explore tips and tricks for converting family-favorite recipes into gluten-free versions. Whether it's grandma's famous stuffing or Aunt Mary's pecan pie, learn how to adapt these treasures without compromising on taste or sentimental value. Gluten-Free German Glühwein (Mulled Wine) Ingredients: 1 bottle (750 ml) red wine (choose a gluten-free variety) ¼ cup honey or maple syrup 1 orange, sliced 1 lemon, sliced 8 whole cloves 2 cinnamon sticks 2 star anise ¼ teaspoon ground nutmeg Optional: ¼ cup brandy or orange liqueur (ensure it's gluten-free) Instructions: Combine Ingredients: In a large saucepan, combine the red wine, honey or maple syrup, orange slices, lemon slices, cloves, cinnamon sticks, star anise, and ground nutmeg. Heat Gently: Place the saucepan over low to medium heat. Warm the mixture gently, avoiding boiling, for about 20-30 minutes. Allow the flavors to meld, and the wine to absorb the aromatic spices. Add Optional Brandy: If using, stir in the brandy or orange liqueur in the last few minutes of heating. Make sure it's heated through but not boiled to retain the alcohol content. Strain and Serve: Once the Glühwein is heated and infused with the flavors, strain the mixture to remove the spices and fruit slices. Discard the solids. Serve Warm: Pour the gluten-free German Glühwein into mugs or heatproof glasses. Garnish with a slice of orange or lemon if desired. Serve warm and enjoy the cozy, spiced goodness! This gluten-free version of German Glühwein allows you to savor the traditional holiday beverage without compromising on flavor or festive spirit. Prost! Me and my Glühwein by WordRidden is licensed under CC BY 2.0. Creative Cookie Decorating: Hosting a Gluten-Free Cookie Party Embrace the joy of cookie decorating with a gluten-free twist. Provide a guide on hosting a gluten-free cookie decorating party, complete with a variety of gluten-free cookie options, safe decorating ingredients, and tips for ensuring a cross-contamination-free environment. Encourage friends and family to join in the festive fun, creating beautiful—and delicious—gluten-free cookies. Gluten-Free Sugar Cookies Ingredients: For the Cookies: 2 ½ cups gluten-free all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract For the Icing: 2 cups powdered sugar 2-3 tablespoons milk (or non-dairy alternative) ½ teaspoon vanilla extract Gluten-free food coloring (optional) Instructions: For the Cookies: Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add Wet Ingredients: Add the egg and vanilla extract to the butter and sugar mixture. Beat until well combined. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Chill the Dough: Divide the dough into two portions, shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll and Cut: Preheat the oven again if needed. On a lightly floured surface, roll out each disc to about 1/4-inch thickness. Use cookie cutters to cut out festive shapes. Bake: Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. For the Icing: Prepare the Icing: In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more sugar for thickness or more milk for a thinner icing. Decorate: Divide the icing into bowls and add gluten-free food coloring if desired. Decorate the cooled cookies with the icing using piping bags or small brushes. Let your creativity shine! Allow to Set: Allow the icing to set before serving or stacking the cookies. Now you're ready to host a gluten-free cookie decorating party with these delicious sugar cookies as your canvas! Decorated sugar cookies in a silver color plate by wuestenigel is licensed under CC BY 2.0. Conclusion With these gluten-free adaptations of holiday classics, individuals with celiac disease can savor the magic of the season without compromising their dietary needs. Let the kitchen be a place of joy, creativity, and shared traditions, where gluten-free delights are not just a substitute but a celebration of flavor, love, and the festive spirit. May your gluten-free holiday be filled with warmth, laughter, and, of course, delicious moments.

Celiac.com 12/09/2023 - The holiday season is a time for joy, celebration, and, of course, social gatherings. For individuals with celiac disease, navigating Christmas parties can present unique challenges, especially when faced with the prospect of a mixed crowd—some with gluten sensitivities and others without. Whether you're hosting the festivities or attending as a guest, this guide offers valuable insights and practical tips to ensure a gluten-free and enjoyable holiday experience. Hosting a Mixed Holiday Party with Gluten-Free and Non-Gluten-Free Guests Separation and Labelling When hosting a mixed party with guests of varying dietary needs, creating a separation strategy is key. Set up separate tables or designated areas for gluten-containing and gluten-free items. Clearly label each section to minimize the risk of cross-contamination. This approach not only ensures the safety of gluten-sensitive guests but also streamlines the dining experience for everyone. Disposable and Dedicated Utensils Opt for convenience and safety by using disposable plates, cups, and plastic utensils. If your home is entirely gluten-free, this prevents the risk of gluten contaminating shared items like the dishwasher. Additionally, employ dedicated serving utensils for each dish to maintain separation and avoid unintentional gluten exposure. Communication with Guests Clearly communicate with your guests ahead of time about your gluten-free considerations. Provide a brief explanation of the measures you're taking to accommodate dietary needs. This proactive approach fosters understanding and sets the tone for a supportive and inclusive gathering. Attending a Mixed Holiday Party with Gluten-Free and Non-Gluten-Free Guests Contacting the Host in Advance If you're attending a party hosted by someone else, consider reaching out to them in advance. Express your dietary concerns and discuss how you can work together to ensure a safe environment. This not only allows you to communicate your needs effectively but also provides an opportunity for the host to make necessary preparations. Offering Assistance in Preparations Offering to help with party preparations is a win-win. It not only eases the burden on the host but also allows you to actively contribute to creating a gluten-safe space. Work together to set up separate areas for gluten-free dishes and ensure that all serving utensils are distinct to avoid cross-contamination. Bringing Gluten-Free Options Consider bringing gluten-free options to share with others. This not only guarantees that you have safe choices to enjoy but also introduces gluten-free alternatives to the entire party. From appetizers to desserts, your contributions can showcase the delicious diversity of gluten-free options available. Additional Tips for a Gluten-Safe Holiday Celebration Labeling Ingredients Whether hosting or attending, if possible, clearly label dishes with their allergens, including gluten. This transparency allows everyone to make informed choices about what they consume and minimizes the risk of accidental gluten ingestion. Creating a Gluten-Free Zone Designate a specific area as a gluten-free zone, especially if hosting a larger gathering. This can include a separate table or a portion of the buffet exclusively for gluten-free items. Make sure to communicate this arrangement to all guests. Educating Guests About Cross-Contamination Encourage awareness among all guests about the importance of preventing cross-contamination. Briefly explain the potential risks and simple steps they can take to maintain a gluten-safe environment. Conclusion Navigating the holiday season with celiac disease requires thoughtful planning and effective communication. Whether you're the host or a guest, these tips empower you to create or enjoy a festive atmosphere while prioritizing gluten safety. By fostering understanding and implementing practical measures, you can ensure that the spirit of the season is shared by everyone, regardless of dietary restrictions. Celebrate joyfully and gluten-free this Christmas!

Celiac.com 12/01/2021 - Ham is a holiday tradition in many parts of the country. Ham is another one of those foods that are often naturally gluten-free, but which is not always labeled gluten-free. Also, gluten can be added in various seasonings, rubs and glazes, so be careful. As always, read labels and watch for gluten ingredients. Here are a dozen top brands of ham that are either labeled gluten-free, or which contain no gluten ingredients and list no wheat or gluten allergens. Archer Farms Spiral Sliced Honey Ham Archer Farms offers a traditionally cured ham at a bargain price. Includes a clove-scented mix-it-yourself glaze.* *As with turkey, be careful about any rubs, glazes, or spice packages included with ham. Always check ingredients, avoid gluten ingredients, and choose carefully. Beeler's Pure Pork Beeler's makes several varieties of premium ham that are all labelled gluten-free. Boar's Head Boar's Head makes a number of premium ham products that are all gluten-free. Burgers' Smokehouse Burgers' Smokehouse Boneless Sliced Sweet Smoked City Ham Hickory Smoked Uncured Boneless Sliced Quarter Ham Hickory Smoked Uncured Boneless Sliced Quarter Ham is available at Target Hatfield Original Hardwood Smoked Dinner Ham Hatfield Original Hardwood Smoked Dinner Ham is available at Target. Holiday Ham Holiday Ham offers Honey Glazed Spiral Sliced hams. Honey Baked Ham Company Honey Baked makes numerous hams. Edward's Edward's Petite Country Ham Pederson's Farms Pederson's Farms Spiral Sliced Uncured Half Ham Boneless Ranch House Meat Company Ranch House Meat Company Honey Glazed Spiral Ham Smithfield Smithfield Brown Sugar Cured Spiral Sliced Half Ham, Fully Cooked, Unglazed, Sweet and Slow-Cooked. Smithfield Honey Cured Spiral Sliced Half Ham, Fully Cooked, Glazed with Honey.

Celiac.com 11/17/2022 - Welcome to Celiac.com's biggest and most comprehensive gluten-free Thanksgiving holiday guide yet! This year, in addition to dozens of new recipes for great gluten-free desserts, and more than a dozen gluten-free holiday cocktails and eggnogs, our Gluten-Free Thanksgiving for 2022 also includes tips for planning and dining in a non-gluten-free home, along with: New Recipes for Gluten-free Appetizers A Dozen New Recipes for Great Gluten-Free Desserts New Recipes for Gluten-free Side Dishes New Recipes for Gluten-free Main Dishes New Tips on Dining at a Non-Gluten-Free Home A List of Nearly Sixty GFCO Certified Thanksgiving Foods Here are the seven steps to a perfect gluten-free Thanksgiving: Step One - Buy a Gluten-Free Holiday Turkey Step Two - Make Great Gluten-free Stuffing Step Three - Make Great Gluten-Free Appetizers Step Four - Make the Best Gluten-free Holiday Gravy Step Five - Make Great Gluten-Free Mashed Potatoes and Side Dishes Step Six - Serve Great Gluten-free Pumpkin Pie or Other Holiday Desserts Step Seven - Serve Great Gluten-Free Holiday Cocktails, Coffee Drinks, Eggnogs & More Step One - Know Which Holiday Turkey is Gluten-Free Always make sure you buy a 100% gluten-free turkey for your holiday dinner. Don't assume your turkey is gluten-free. Numerous brands use gluten when processing their turkeys, so be sure to read the label, and to make sure there is no hidden gluten in any of the ingredients. Be especially cautious of any seasoning or gravy packets that come with otherwise gluten-free turkeys. If you’re not sure, check the ingredients and use our Gluten-Free Ingredient Lists to help you shop. If you’re wondering which brands of turkey are gluten-free, here’s a helpful list of gluten-free turkey brands. There are probably many other gluten-free brands, but be sure to check with your local store and read labels to be sure. Step Two - Here are Nine of Our Best Recipes for Great Gluten-free Stuffing Brown and Wild Rice Savory Mushroom Stuffing Best Gluten-free Holiday Stuffing Recipe Gluten-free Bread Stuffing with Herbs Whole Foods Market Classic Gluten-free Stuffing Food Network Classic Gluten-free Stuffing Step Three - Serve Great Gluten-free Appetizers Bacon Wrapped Dates with Goat Cheese Baked Brie with Cranberry Raspberry Sauce Baked Brie with Fig Jam Prosciutto Wrapped Pears with Manchego Roasted Red Pepper Dip Step Four - Serve Our Best Gluten-free Holiday Gravy This recipe makes a rich, savory gravy that will have all your holiday guests smiling! Makes enough gravy to serve about eight to ten people. Ingredients: 1 pound turkey giblets and neck 1½ quarts gluten-free chicken stock (low sodium is fine) 2 carrots, chopped 1 stalk celery, chopped 2 cups water 1½ cups pan drippings from roasted turkey 4 tablespoons of corn starch (approximate) Note: One tablespoon corn starch (¼-ounce) thickens one cup of liquid 2 tablespoons tomato paste 2 tablespoons cranberry sauce Salt and ground black pepper to taste Directions: While the turkey is roasting, place the turkey giblets and neck into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that rises to the top, reduce heat to low, and simmer the stock for 3 hours. Skim off the fat, strain the stock, and set aside. There should be about 4 cups of stock. Take carrots and celery and press through a strainer. Spoon strained carrots and celery into the stock and stir. Skim off and discard all but ¼ cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the corn starch, then heat and stir the corn starch mixture until it becomes pale golden brown, about 5 minutes. To avoid lumps, mix the starch with an equal amount of cold liquid until it forms a paste, then whisk it into the liquid you're trying to thicken. Once the thickener is added, cook it briefly to remove any starchy flavor. Don't overcook. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the cranberry sauce. Simmer for 10 more minutes. Season to taste with salt and black pepper. Step Five - Make Great Gluten-Free Mashed Potatoes and Side Dishes Make these roasted garlic and chive mashed potatoes, and/or make easy, tasty gluten-free side dishes using Celiac.com's extensive listing of gluten-free recipes. Roasted Garlic Chive Mashed Potatoes Ingredients: 5 large russet potatoes (about 4½ pounds), peeled and cut into chunks 1 head of garlic (8-10 cloves), roasted 1 cup fresh cream, warmed ¾ cup (1½ sticks) butter, room temperature 1 teaspoon finely chopped fresh thyme 1 tablespoon finely chopped chives Salt and freshly ground black pepper Directions: Use a knife to cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Drizzle lightly with olive oil, and wrap in foil. Place in oven at 400 degrees F, and roast for about 30 minutes, until cloves are soft. While garlic is roasting, wash and peel potatoes and cut into 6 chunks each. Add 1 teaspoon of salt to a large pot of water, add potatoes and boil until the potatoes are soft (about 25-30 minutes). When garlic is soft, remove from oven and allow to cool slightly. Once cool, place garlic on a plate and use a wooden spoon to squeeze roasted garlic out of the clove. When potatoes are done, strain them into a colander and let stand for 5 minutes to allow them to steam dry over the pot they were cooked in. Mash the potatoes. Stir in the cream, butter, roasted garlic, thyme and chives, and season to taste with salt and pepper. Serve immediately. More Gluten-Free Side Dishes If you're looking for some tasteofhome.com has fifty recipes for great gluten-free side dishes for Thanksgiving. Here are five of our favorite gluten-free side dishes: Roasted Brussels Sprouts with Pears Ingredients: 1-½ pounds Brussels sprouts, halved 3 tablespoons olive oil 1 teaspoon kosher salt ½ teaspoon pepper 1 large pear, cut into ½-inch-thick slices ½ cup chopped walnuts 3/4 cup balsamic vinegar 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed Directions: Heat oven to 400°. Place Brussels sprouts in a 15x10x1-in. baking pan; toss with oil, salt and pepper. Roast 20 minutes, stirring halfway through. Add pear and walnuts to pan. Roast until Brussels sprouts are lightly charred and tender, 15-20 minutes. Meanwhile, in a small saucepan, bring vinegar to a boil. Reduce heat; simmer, uncovered, until syrupy, 8-10 minutes. In a large bowl, combine Brussels sprouts mixture, balsamic syrup and rosemary; toss to combine. Gluten-Free Biscuits Basic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. Ingredients: 2-¼ cups gluten-free all-purpose baking flour 2-½ teaspoons baking powder 2 teaspoons sugar ½ teaspoon baking soda ½ teaspoon salt ½ cup cold butter, cubed 1 cup buttermilk Directions: Preheat oven to 425°. In a large bowl, whisk the first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir just until moistened. Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll dough to 3/4-in. thickness; cut with a floured 2-½-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake 10-12 minutes or until golden brown. Serve warm. How do you make buttermilk? To make a cup of buttermilk, place 1 tablespoon of white vinegar or lemon juice in a measuring cup and add enough milk to measure 1 cup. Stir; let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk. Cider Baked Squash Ingredients: 2 medium acorn squash, cut into 1-inch slices, seeds removed ½ cup apple cider or juice ¼ cup packed brown sugar ½ teaspoon salt ⅛ teaspoon ground cinnamon ⅛ teaspoon ground mace Directions: Heat oven to 325° Arrange squash in a 15x10x1-in. baking pan. Pour cider over squash. Combine the brown sugar, salt, cinnamon and mace; sprinkle over squash. Cover with foil. Bake until squash is tender, 40-45 minutes. Winter Fruit Salad Ingredients: ⅓ cup pomegranate juice ¼ cup sugar 1 teaspoon grated tangerine zest 4 tangerines, peeled and sectioned 2 medium kiwifruit, peeled, halved and sliced 1 medium apple, cut into ½-inch slices 1 large ripe banana, sliced 1 large pear, cut into ½-inch slices 1-½ cups cubed fresh pineapple ½ cup pomegranate seeds Directions: In a small saucepan, combine pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced by half. Stir in tangerine zest; cool to room temperature. In a large bowl, combine the remaining ingredients. Drizzle pomegranate mixture over fruit. Serve immediately with a slotted spoon. Brown Sugar Apple Glazed Carrots Ingredients: 2 pounds medium carrots, cut into 1-inch pieces ½ cup unsweetened apple juice ½ cup packed brown sugar ¼ cup butter, cubed ¼ teaspoon salt ¼ cup chopped pecans or walnuts, toasted, optional Directions: In a 3-qt. slow cooker, combine carrots and apple juice. Cook, covered, on high until carrots are tender, 3-4 hours. Remove carrots from slow cooker; discard juices. Return carrots to slow cooker. Stir in brown sugar, butter and salt. Cook, covered, on high until carrots are glazed, 15-20 minutes longer. If desired, sprinkle with pecans. Step Six - Serve One of Our Most Loved Gluten-free Holiday Dessert Recipes Scroll down and follow the Pumpkin Pie recipe below, or follow the links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Gluten-Free Dessert Breads Banana Nut Bread #3 Gingerbread Gingerbread #2 Holiday Pumpkin Bread Orange Walnut Bread Gluten-Free Holiday Cookies Decadent Gluten-Free Triple Chocolate Chunk Cookies Frosted Pumpkin Bars Lebkuchen Molasses Spice Cookies Quick Cranberry Coconut Cookies Pumpkin Chocolate Chip Cookies Snickerdoodles Soft Sugar Cookies Sugar & Spice Madeleines Gluten-Free Pies, Pastries & Desserts Apple Crisp Apple Crisp #2 Danish Pumpkin Pie Tasty Apple Crisp Three Ingredient Gluten-Free Pie Crust Traditional Apple Pie Gluten-Free Cheesecakes Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Gluten-Free Candy Candied Orange Peels Thanksgiving Gluten-free Pumpkin Pie Prepare winning gluten-free desserts, such as Celiac.com’s Best Ever Gluten-free Pumpkin Pie Recipe (Adapted from Libby's Original Pumpkin Pie Recipe) Ingredients: ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk 1 unbaked 9-inch (4-cup volume) deep-dish pie shell Whipped cream (optional) Directions: MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into gluten-free pie shell. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. For more great gluten-free sides, desserts, and more, be sure to consult Celiac.com’s Gluten-free Recipes list. Step Seven - Serve Great Gluten-Free Booze, Wine and Beer Thanksgiving and Holiday Cocktails and Drinks News that the FDA has declared that all distilled alcohols are gluten-free has many people with celiac disease lifting a glass of their favorite tipple. To celebrate, we've added a number of new recipes to our list of gluten-free holiday drinks. Six Great Eggnog Recipes Rum, Brandy, and Bourbon, oh my! Here are six great gluten-free eggnog recipes to properly kick off the festivities. Holiday Cocktails with Bailey's Irish Cream Kahlúa Cocktails Six Great Rum Cocktails for the Holidays Serve booze freely, as all distilled spirits are now considered gluten-free but the FDA and the TTB, unless any gluten-ingredients are added afterward. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers, and wine is gluten-free. Tips for Planning Ahead Plan your menu at least a couple weeks in advance. Shop early for shelf-stable ingredients, and any gluten-free options. Get your vegetables and other fresh items several days in advance. Simplify the cooking by doing prep work days in advance. Chop vegetables, cut up bread for stuffing, portion out ingredients into individual containers with labels. Make and prepare as much in advance as possible. Many things, such as cranberry sauces can be made days in advance. Pies and other desserts can be baked a a couple of days ahead. Feeling anxious about eating Thanksgiving or holiday dinner as a gluten-free guest at someone else’s home? Tips for Dining at a Non-Gluten-Free Home Remember, it's all about your safety, so assert yourself, and communicate clearly. Call your host well in advance to let them know about your dietary needs. Offer to help with the planning and the food prep work. Offer to bring gluten-free side dishes and desserts with plenty to share for other guests. Most dinner hosts are happy to accommodate guests with special food needs. Preparing early, and communicating with your hosts, will help ease any concerns about eating gluten-free. Bring Gluten-Free labels or table cards so safe food can be easily recognized. Bring or borrow separate serving utensils to prevent cross-contamination.

Celiac.com 11/18/2022 - While turkey gets all the attention on Thanksgiving, ham is a strong contender. Many families can't imagine Thanksgiving without a baked ham. Ham is easier to cook, easier to carve, moister and more flavorful than turkey. And its hardwood smoke and sweet honey glaze are perfect with the flavors of fall side dishes. Ham is also a great choice for smaller families. One of the great things about ham is that you really don’t need a recipe. Most hams are sold pre-cooked so they need only be warmed in the oven. Other hams come with their own rich glaze already baked in. You can find great baked hams in traditional bone-in form, easy-to-carve spiral-sliced, or the super-convenient boneless spiral-sliced. Be sure to read our article on how to find a gluten-free ham, and be careful and read labels and avoid gluten ingredients, especially in glazes for packaged hams. So this Thanksgiving, consider making ham the centerpiece of the celebration. This recipe can be made a day ahead. It requires a bit of love to get ready and some baking time, but you can make it the day before and heat it just before dinner. Side Dishes for Ham What goes with turkey generally also goes with ham. That's true of dressing, too, but southern-style cornbread dressing is especially good with Thanksgiving ham dinner. Serve classic fall sides like Brussels sprouts or other roasted vegetables, green beans (especially green bean casserole) sweet or savory baked squash, mashed potatoes or sweet potatoes, and cranberry sauce are naturals with any glazed ham. Some people like to attach pineapple slices to the ham with a cherry in the middle of each hole. Others cook down the pineapple juice with brown sugar and spices to make a pineapple glaze. Tangy Holiday Ham Recipe Ingredients: 1 (10 pound) fully-cooked, bone-in gluten-free ham 1 ¼ cups packed dark brown sugar ⅓ cup pineapple juice ⅓ cup honey, or more to taste ⅓ large orange 2 tablespoons Dijon mustard ¼ teaspoon ground cloves 1 ½ teaspoons lemon juice, or to taste (Optional) Directions: Heat the oven to 325F (165C). Place ham in a roasting pan. Bake ham, uncovered, at 325F for 2 hours. While the ham is baking, combine brown sugar, pineapple juice, and 1/3 cup honey in a saucepan. Zest orange into the saucepan, then squeeze in the juice. Add Dijon mustard and ground cloves; whisk mixture over medium-high heat as it comes to a boil. Reduce heat and simmer until glaze thickens slightly, 5 to 10 minutes. Taste glaze and adjust seasonings. Add lemon juice for more tang, or honey to make it sweeter. Set aside. Remove ham from the oven after it has baked for 2 hours. Brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Tip: Add leftover glaze to the pan drippings along with a little cornstarch or potato starch to make a nice sauce for the meat.

Celiac.com 01/24/2022 - We've heard and read stories on the difficulties of gluten-free travel, even in good times. And we've done stories on the horrors of traveling during Covid-19 and getting stuck in quarantine without access to gluten-free food. Now we have a story that checks a number of those boxes. The story of a UK family of six, stuck in Turin, Italy after a technical problem caused a 12-hour delay of their departure flight to Manchester, provides the latest cautionary tale of gluten-free travel woes. Hollie Sheldon was flying home from a skiing trip with her husband and four children. Scheduled to depart on carrier TUI at 11.50 a.m. on December 26, the family's flight was delayed until after midnight, Hollie told the Manchester Evening News. The delay, coupled with confusion over food vouchers and expensive choices, and a dearth of gluten-free food, left the family with no viable gluten-free options. Their airline, charter group TUI, provided food vouchers after the initial delay, but the process was haphazard and did not provide enough money to cover the available food options at the airport. The first food coupon was for £10 per person, but good at only one restaurant, which had few choices. The family later received another voucher, for £6. Asking about gluten-free options for her son with celiac disease, Sheldon was told that there were none. The lack of choices forced Hollie to spend roughly £70 of her own money, including £20 on sushi for her Celiac son because it was the only gluten-free option. After their flight was delayed for a second time, the mother stated they were offered a £15 voucher to spend on food and drink. The problem was that they family had to wait in line for about 20 minutes, and most of the choices were gone by the time they got to the front, Sheldon explained to reporters. This family's unfortunate travel experience is hardly unusual. It touches on so many difficulties faced by gluten-free travelers. Travelers who bring snacks or their own food are better protected, but still not immune to travel delays and Covid-quarantines. If there's a takeaway here it's that gluten-free options can vary by country and airport, when traveling during winter holidays, especially during Covid. Read more at the ManchesterEveningNews.co.uk

Celiac.com 12/03/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about chocolate. Specifically, is Lindt Chocolate Bear gluten-free and safe for people with celiac disease? The question refers to the numerous chocolate holiday bears put out by the Lindt chocolate company. Our search of the Lindt company website turned up six edible bear chocolate products. But a quick glance at the ingredients shows that the answer is NO. Many Lindt chocolates contain barley malt, or barley malt powder as an ingredient, and the Lindt Chocolate Bear is no exception. The ingredients for the Lindt chocolate bears lists barley malt powder. For this reason, the Lindt Chocolate Bear is not considered gluten-free, or safe for people with celiac disease. Lindt Bear Chocolate Ingredients: Sugar, cocoa butter, milk, chocolate, lactose, skim milk, soy lecithin (emulsifier), barley malt powder, artificial flavor. May contain tree nuts.

Celiac.com 12/23/2021 - Looking to deliver a tasty, eye-catching ham this Christmas? This Pineapple Honey-Glazed Ham dressed in pineapple rings and maraschino cherries is just the way to go. With a tasty glaze of pineapple juice, honey and brown sugar to deliver the perfect balance of sweet and salty, the final product is sure to please. Ingredients: One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half) 1 tablespoon whole cloves, optional Two 20-ounce cans sliced pineapple 20 maraschino cherries 2 cups honey 2 cups light brown sugar Directions: Let the ham sit at room temperature for about 30 minutes. Heat oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. If using cloves, push them into the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. Pour ¼-inch water in the bottom of the pan and tent the ham with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound). Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside. Increase the oven temperature to 425 degrees F. Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes. Serve with your favorite gluten-free side dishes for a great gluten-free Christmas.

Celiac.com 11/23/2021 - Our gluten-free cherry no-bake and blueberry no-bake cheesecakes have been some of our most popular ever. This recipe celebrates the holidays by topping our no-bake cheesecake with a delicious cranberry glaze. Add a dollop of whole berry cranberry sauce as a garnish and you're ready for some of the easiest, most delicious cheesecake in town. Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal ½ teaspoon salt 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature 2 (8 ounce) packages cream cheese 1 pint heavy whipping cream 1 tablespoon lemon juice ⅓ cup white sugar Cranberry topping, as desired (See below) Cranberry sauce, to garnish Directions: Make the Gluten-free Crust Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Make the Cheesecake In a medium bowl, beat together the cream cheese and lemon juice until soft. Add whipping cream and beat with an electric mixer until batter becomes thick. Add the sugar and continue to beat until stiff. Pour into chilled crust, and top with cranberry glaze, Chill several hours or overnight. Just before serving, remove the sides of the springform pan. Slice and serve chilled, with a dollop of cranberry sauce, as desired. Make the Cranberry Glaze Ingredients: 1 cup fresh cranberries ¼ cup water 2 tablespoons white sugar ½ cup confectioners' sugar 1 tablespoon orange juice 1 ½ teaspoons light corn syrup ½ teaspoon vanilla extract ¼ teaspoon salt Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Allow to cool slightly. Transfer to the food processor. Add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Or, if you leave some room at the top of the springform pan, you can add the topping and it will self level. You can use baking parchment to line the pan edges, making sure to leave a lip at the top so adding the topping is even easier.

Celiac.com 11/06/2021 - Just in time for the holiday season, here are six sumptuous hot cocktails made with Bailey's Irish Cream. Yes, Bailey's is gluten-free, as are most Irish cream liqueurs. And yes, you can substitute any of your favorite Irish cream liqueurs in place of Bailey's. One thing to note some of the original recipes on the Bailey's website list non-gluten-free ingredients like pretzels and brownies as garnishes or decoration. Of course you'll want to switch to gluten-free varieties, or omit these extras altogether. Here are Six Hot Holiday Season Cocktails with Bailey's Irish Cream. Baileys Irish Coffee Ingredients: 2 oz Baileys Original Irish Cream 6 oz Hot Coffee 1 oz Irish Whiskey 1 Dollop Whipped Cream (optional) Directions: Combine Baileys, coffee and Irish Whiskey in a tall "Irish Coffee" glass. Top with whipped cream. Baileys Salted Caramel Hot Chocolate Ingredients: 50ml Baileys Salted Caramel 1 tsp hot chocolate powder 100ml milk Whipped cream Salted caramel sauce Popcorn and gluten-free pretzels to garnish Directions: Gently heat 100ml milk and the hot chocolate powder. Pour into a glass, and then add WOW with 50ml of Baileys Salted Caramel. Pile on whipped cream, a drizzle of salted caramel sauce and marshmallows. Or popcorn. Or gluten-free chocolate dipped pretzels. Baileys Hot Chocolate Ingredients: 50ml Baileys Original Irish Cream 1 tsp hot chocolate powder 100ml milk A dollop of cream Chocolate sprinkles chocolate sauce chocolate anything to garnish Directions: Use the hot chocolate powder and the milk to make a hot chocolate. Pour into your favorite mug. Make it magnificent. Add the Baileys. Garnish gregariously. Dollop on fresh or whipped cream, regular or toasted marshmallows, chocolate flakes, whatever you fancy. Stand back and admire. Then grab a spoon and dig in. *Note: The original recipe calls for chocolate brownies and chocolate fingers, both of which are not gluten-free. We just ditched them, but feel free to add gluten-free versions as desired. Baileys Iced Coffee Who drinks iced coffee in winter? People who live where it doesn't snow. Ingredients: 100ml Baileys Original Irish Cream 2 large scoops vanilla ice-cream 300ml whole milk 300ml freshly brewed and cooled coffee plus 2tbsp To decorate: 150ml double cream, whipped 40g dark or milk chocolate, melted or 2 tbsp of chocolate sauce 2 tbsp chopped toasted hazelnuts chopped Directions: Whizz the Baileys in blender with the ice-cream and milk. Whip the cream until it holds its shape. Fill two tall glasses with ice. Pour in the Baileys mixture, then the cooled coffee. Dollop on the whipped cream, then drizzle the melted chocolate lovingly over it. Sprinkle with chopped nuts and a gluten-free cookie, and voila, the perfect coffee cool down. Baileys Latte Ingredients: 50ml Baileys Original Irish Cream 1 shot espresso 150ml hot milk Chocolate sprinkles to garnish Directions: Pour 150ml hot milk into a latte glass. Top it up with 100ml of espresso. Pop in 50ml Baileys. Shave over some dark chocolate. Congratulate yourself on being a brilliant Baileys barista. Chill out and enjoy. Espresso Martini With Baileys & Kahluá Technically, this is a room temperature drink, but it's a worthy companion, and a great way to kick off an afternoon holiday gathering. Ingredients: 100 ml whole milk 5 Tbsp baileys 125 ml strong coffee cooled 4 Tbsp vodka 4 Tbsp Kahlúa Instructions: Make some strong coffee and leave it to cool. Add the vodka and Kahlua. Separately whisk up the milk and baileys together. Pop some ice cubes into four nice glasses and divide the coffee liqueur mixture between them, topping up with the Baileys milk mixture. spooning some of the froth on the top at the end.

Celiac.com 10/28/2021 - Rum is one of the most popular cold weather and holiday drinks. It goes great in punches, toddies, egg nogs, or cocktails. Just in time for the holiday season, here are six of the best seasonal cocktails and drinks made with Bacardi, Meyers, Mount Gay, and Captain Morgan. Bacardi Rum Toddy The toddy is perhaps the simplest and most classic hot cocktail of all. Hot water, honey, lemon and booze, and you're ready to go. This version uses Bacardi Gold Rum and garnishes with a cinnamon stick to seal the deal. Ingredients: 1½ oz Bacardi Gold Rum 3 ounces hot water ¼ ounce honey 1 lemon wedge 1 cinnamon stick cloves (optional) Directions: Pour hot water into a ceramic or tempered glass mug Squeeze lemon juice into water Stir in honey until dissolved Add Bacardi Gold Rum and stir gently Garnish with cinnamon stick and lemon wedge Meyer's Rum Planters Punch Rum punch is a time-honored holiday classic, and this version with Meyer's Original Dark Rum is just about as iconic as it comes. Ingredients: 1 part freshly squeezed lime juice 2 parts simple syrup 3 parts Original Dark Rum A dash of bitters Orange slices, as garnish Directions: Mix in a shaker filled with ice Shake well Serve in a highball glass filled with shaved ice Garnish with an orange slice Meyer's Hot Buttered Rum Whether you're sharing quality time with friends and family, or cuddled up at home enjoying some quiet time alone, a hot buttered rum made with Meyers Original Dark is an ideal way to toast the holidays. Ingredients: 2 teaspoons packed brown sugar 1 tablespoon melted unsalted butter 1 dash pure vanilla extract 2 cloves ¼ teaspoon nutmeg 2 ounces rum Hot water to top off Whipped cream or cinnamon stick for garnish Directions: Warm a mug by filling with hot water. After mug is warm to touch, pour out the water. In the mug, combine the brown sugar, butter, and vanilla extract. Stir to combine well. Add Meyer's rum to taste. Top off with hot water. Garnish with whipped cream or cinnamon stick. Mount Gay Honey Old Fashioned This Mount Gay Rum version of the classic Old Fashioned is a great way to toast the holidays. Ingredients: 1.5oz Mount Gay XO rum 1 bar spoon runny honey 2 dashes Angostura Bitters 1.5oz hot water Orange Zest Directions: Pour all ingredients into the old fashioned glass Add hot water Stir with a spoon until honey is dissolved Express the orange zest and serve Mount Gay Eclipse The Mount Gay Eclipse is like a super grown-up Screwdriver. Yes, please. Ingredients: 2oz Eclipse 1oz Blood Orange Juice .5oz Sweet Vermouth 4 dashes of Angostura Bitters Directions: Add all ingredients to shaker Add ice, shake and strain into chilled coupe Garnish with orange peel Captain Morgan Dairy-Free Coconut Eggnog This recipe uses coconut milk and Captain Morgan Original Spiced Rum to create an unforgettable non-dairy spin on classic egg nog. Ingredients: 6 large, free range eggs ¾ cup 100% pure Canadian maple syrup 2 cups dairy free, unsweetened coconut milk 2 cups full fat coconut milk 1 cup Captain Morgan Original Spiced Rum Pinch of nutmeg Directions: In two large mixing bowls, separate egg yolks from egg whites. Cover bowl of egg white and refrigerate until just before serving. Use a hand mixer to beat egg yolks until thick and creamy. Beat in ½ cup of maple syrup, coconut milk and coconut cream until the mixture is light and frothy. Stir in Captain Morgan Original Spiced Rum, or spiced rum of choice. Whisk gently until combined. Add 4 cinnamon sticks and a pinch of nutmeg to the mixture. Refrigerate, covered, for at least 4 hours (preferably overnight) to allow the alcohol to ‘cook’ the eggs and sterilize the eggnog. Just before serving, remove egg whites from refrigerator, and beat egg them until stiff. Gradually beat in the remaining ¼ cup of maple syrup until the mixture becomes glossy and forms stiff peaks. Remove and discard cinnamon sticks, then fold egg white mixture into the egg nog, until rich and creamy. Garnish each glass with dark chocolate shavings and a cinnamon stick, as desired. Serve immediately.

Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart. However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits. In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods. This pie crust recipe comes from King Arthur Flour Great Gluten-free Apple Pie Gluten-free Pie Crust Ingredients (Makes 1 crust): 1¼ cups King Arthur Gluten-Free Multipurpose Flour 1 tablespoon sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons cold butter 1 large egg 2 teaspoons lemon juice or vinegar Apple Pie Filling Ingredients: 6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Directions: Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie. Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour. Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom. Add filling. Roll out the second pie crust, cover pie and pinch crust edges into ridges until closed. Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking. Tips for Better Baking: Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time). Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie. Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free) Tasty Apple Crisp (Gluten-Free)

Celiac.com 12/02/2014 - Say what you want about turkey and stuffing being the cornerstone of any great holiday feast. For many folks, that’s all just window dressing for the real cornerstone of the meal: Dessert. This year, we’re going beyond the standard dessert fare to include the recipe for our home-run Gluten-free Pecan-Streusel Apple Pie with Almond Meal Crust, along with links to ten more top-ranked gluten-free desserts. Gluten-free Pecan-Streusel Apple Pie with Almond Meal Crust Almond Meal Crust Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Apple Pie Filling Ingredients: 6 cups thinly sliced, peeled tart apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour 1½ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Pecan Streusel Topping Ingredients: 1 cup chopped pecans ¾ cup King Arthur Gluten-Free Multipurpose Flour ¼ cup sugar 6 tablespoons cold butter Almond Meal Crust Directions: Heat oven to 325°F. Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of a 9-inch pie pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and up the sides of the pan. Place crust in oven and bake about 5-10 minutes, or until the crust is slightly browned. Remove and cool. Apple Pie Filling Directions: Heat oven to 325°F. In a large bowl, toss apples with lemon juice and vanilla. In a second bowl, combine sugars, cinnamon and gluten-free flour. Add to apple mixture and toss well to coat. Spoon apple filling mixture into the nut crust. Drizzle lightly with butter. Topping and Cooking Directions: In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling. Bake at 325° for about 1 hour or until filling is bubbly and topping is browned (Check at 45-50 minutes). Cool on a wire rack. TIP: Cover crust with aluminum foil if it starts to get too done. Ten More Great Gluten-free Holiday Desserts: Gluten-free Holiday Pumpkin Pie Gluten-free Chocolate Cream Pie Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Low-Fat Pumpkin Flan Gluten-free Apple Crisp Gluten-free Gingerbread Gluten-free Orange Walnut Bread Candied Orange Peels

Celiac.com 11/23/2019 - Want something that satisfies that urge for pumpkin pie without all the drama of baking? This easy, gluten-free holiday pumpkin mousse is the perfect dish. Grab a can of your favorite packed pumpkin, some sugar, cream, a little vanilla extract, and some pumpkin spice. Heat the ingredients for a bout 5 minutes, let it cool, pour into serving glasses, top with ginger snap pieces and bang! You're ready to dazzle your gluten-free guests with minimal effort and maximum deliciousness. Don't worry, down below, we're also including recipes for Soft and Chewy Gluten-free Ginger Snaps, and for Swedish Thin Ginger Snaps. Ingredients: 1 (15-ounce) can pumpkin 3 cups heavy cream ¾ cup superfine sugar ½ teaspoon pumpkin pie spice 1 tablespoon vanilla extract Gluten-free ginger snaps, garnish as desired Directions: Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla into soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the gluten-free ginger snaps over top before serving. Home Made Pumpkin Pie Spice Ingredients: 4 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves ½ teaspoon ground nutmeg Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months. Swedish Thin Ginger Snaps (Pepparkakor) Ingredients: 2 sticks butter 1 cup white sugar ½ cup molasses 2 teaspoons cinnamon 1 teaspoon ground cloves 2 teaspoons ginger 1 teaspoon salt 2 teaspoons baking soda 2 teaspoons xanthan gum 1 egg 2 cup rice flour ¾ cup cornstarch Directions: Cream butter and sugar well. Add egg, beat again. Add in spices, molasses, soda, and salt. Stir in flour & cornstarch until just combined. Drop onto greased tray, bake at 350 for 8-10 min. (if you roll them out, it's 350 for 6-8 minutes). They burn easily either way, so watch them carefully. Soft and Chewy Gluten-free Ginger Snaps Ingredients: ¾ cup shortening 1½ cups brown sugar 2 eggs ⅓ cup molasses ⅓ cup white sugar 2 teaspoons apple cider vinegar 2¾ cups gluten-free flour mix 1 teaspoon xanthan gum 1 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon cinnamon ½ teaspoon ground cloves Directions: Heat the oven to 350°. Mix the gluten-free flour, xanthan gum, and baking soda together in one bowl. Cream the butter and sugar in another bowl. This works best with an electric mixer. If you are doing it by hand, make sure the butter is soft. Add the eggs, then molasses (Plantation Barbados unsulphured molasses gets high marks, so I use that for this particular recipe), then apple cider vinegar to the creamed butter and sugar. Add the spices, and slowly, stir in the combined dry ingredients until the mixture is just blended. The dough should be somewhat firm, so add more or less flour as needed. I usually bake a test cookie or two to get it just right. Roll the dough into small balls (about one inch). Place them on a greased cookie sheet, and bake for 10 to 12 minutes, depending on your oven. Watch the first batch carefully, to judge how much time to give them. Here's the recipe for basic gluten-free flour: Gluten-free flour mix: 1 part white rice flour 1 part tapioca starch 1 part cornstarch I find it convenient to mix a large batch ahead of time, and then store it in an airtight container.