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Celiac.com 12/17/2024 - The holiday season is a time of celebration, warmth, and togetherness. For people with celiac disease or gluten sensitivity, however, this festive time can come with challenges. From holiday feasts to family gatherings, it can be difficult to navigate foods that traditionally include gluten. As both a guest and a host, understanding how to stay gluten-free while participating in these celebrations is essential. This guide offers practical tips for both roles, ensuring everyone can enjoy the holidays without compromising their health. Understanding Celiac Disease and Gluten Sensitivity Before diving into holiday-specific advice, it's important to understand the implications of celiac disease and gluten sensitivity. Celiac disease is an autoimmune disorder in which the consumption of gluten – a protein found in wheat, barley, and rye – triggers an immune response that damages the small intestine. For people with this condition, even trace amounts of gluten can lead to serious health issues, ranging from digestive distress to long-term complications like malabsorption of nutrients. Gluten sensitivity, while not autoimmune in nature, involves an adverse reaction to gluten that causes symptoms such as bloating, fatigue, or headaches. Both conditions require strict avoidance of gluten, making holiday gatherings a potential minefield for those affected. Staying Gluten-Free as a Guest Communicate Early When attending holiday parties, clear communication with the host is crucial. Reach out ahead of time to discuss your dietary needs. Most hosts are more than willing to accommodate guests with food sensitivities, especially if they are informed early. Be specific about your needs, and don't hesitate to explain the severity of your condition if it's necessary to ensure your safety. If you're invited to a holiday meal, consider providing the host with gluten-free recipe suggestions or even offering to bring a dish to share. This ensures there will be at least one safe option on the table and takes the pressure off the host. Be Prepared for Limited Options While many hosts are accommodating, it’s important to prepare for situations where gluten-free options may be limited or nonexistent. Bring your own gluten-free snacks or dishes, especially for longer events where food might be the focus of the gathering. This way, you can enjoy the meal without worrying about cross-contamination or finding something safe to eat. Know the Risks of Cross-Contamination Cross-contamination is one of the biggest risks at holiday gatherings. Gluten can easily be transferred from one food to another via shared serving utensils, cooking surfaces, or even hands. As a guest, it's essential to understand how cross-contamination can happen and take steps to avoid it. If you're unsure about the safety of certain foods, it's best to ask the host about how the meal is prepared. Don’t be afraid to be proactive in keeping your food safe, even if it means requesting separate serving utensils or preparing your own plate. Advocate for Your Health, But Be Considerate Advocating for your health is important, but it’s also essential to remain considerate of the host’s efforts. Holiday gatherings can be stressful, and most hosts are doing their best to make everyone feel welcome. If you need to avoid certain foods, make sure to express gratitude for their efforts while gently explaining your dietary restrictions. By showing appreciation for their thoughtfulness, you'll help maintain a positive atmosphere without compromising your health. Staying Gluten-Free as a Host Plan Ahead with Gluten-Free Alternatives As a host, it's your responsibility to ensure your guests feel comfortable and included. If you’re planning a holiday gathering and one or more of your guests have celiac disease or gluten sensitivity, planning ahead is key. Start by researching gluten-free alternatives to traditional holiday favorites like stuffing, desserts, and gravies. There are numerous gluten-free recipes available for almost every holiday dish, so don't be discouraged. For instance, consider offering gluten-free stuffing made from rice or quinoa, or bake gluten-free cookies for dessert. If you’re serving a large spread, it’s helpful to label gluten-free dishes so that guests with sensitivities can easily identify safe options. Separate Preparation and Cooking Areas Cross-contamination is just as much of a concern for hosts as it is for guests. If you're preparing food for people with celiac disease or gluten sensitivity, take extra care to avoid mixing gluten-containing ingredients with gluten-free options. This might involve using separate cutting boards, utensils, and pans, or even cooking gluten-free dishes first, before preparing gluten-containing dishes. If possible, designate a specific area in your kitchen for preparing gluten-free food to further reduce the risk of contamination. Serve Naturally Gluten-Free Foods Holiday meals often include many naturally gluten-free dishes such as roasted meats, vegetables, salads, and fruit-based desserts. By serving a variety of naturally gluten-free foods, you can make the meal more inclusive without extra effort. However, always double-check any sauces, marinades, or dressings, as these often contain hidden gluten. Opt for simple, homemade options where you have control over the ingredients. Provide Separate Serving Utensils and Dishes Labeling dishes as “gluten-free” and ensuring separate serving utensils are used can significantly reduce the risk of cross-contamination. If your guests have celiac disease or gluten sensitivity, they may feel more comfortable knowing that extra steps have been taken to keep the food separate. If you're not sure about what will work best, ask your guests for recommendations. They'll appreciate the effort and may even provide helpful tips on how to keep the food safe. Your goal as a host should be to create an atmosphere of inclusivity while ensuring the health and safety of all your guests. Dealing with Holiday Traditions Many holiday traditions, especially those surrounding food, can present challenges for people with gluten sensitivities. From gingerbread houses to latkes and Christmas cookies, it may seem like gluten is everywhere during the holidays. However, with some creativity and preparation, you can still participate in these traditions while staying gluten-free. Gluten-Free Baking Baking is an essential part of many holiday traditions. Fortunately, there are plenty of gluten-free flour blends available that can be used in traditional recipes. Whether you're making Christmas cookies, gingerbread houses, or challah for Hanukkah, gluten-free versions are often just as delicious as their gluten-filled counterparts. Experiment with gluten-free flour substitutes like almond flour, rice flour, or coconut flour, and try out new recipes that cater to gluten-free diets. There’s a wealth of holiday-specific gluten-free recipes available online, and many of them are easy to make and taste just as festive. Modifying Favorite Recipes If you have family recipes that have been passed down through generations, you don’t need to give them up. Many traditional holiday dishes can be made gluten-free with just a few substitutions. For example, gluten-free bread crumbs can replace traditional ones in stuffing recipes, and gluten-free flour can be swapped into pie crusts and cookies. When modifying recipes, be sure to check for any other hidden sources of gluten in ingredients like sauces, seasonings, or processed foods. By carefully reading labels and making small tweaks to your recipes, you can maintain your holiday traditions without compromising your health. Enjoying the Holidays with Confidence Whether you're a guest or a host, staying gluten-free during the holiday season requires a little extra thought and preparation. However, with the right planning and communication, everyone can enjoy a safe and delicious celebration. By advocating for your health, being considerate of others, and making thoughtful choices about food, you can ensure that your holiday gatherings are joyful and inclusive, regardless of dietary restrictions.

Celiac.com 01/30/2024 - Renowned television presenter Vanessa Feltz has issued an apology, after facing criticism for her comments on a gluten-free Christmas dinner during a segment on This Morning. The remarks sparked over 2,000 complaints to Ofcom, raising concerns about insensitivity and misinformation regarding celiac disease. In the contentious segment, a caller mentioned that their mother-in-law was planning a gluten-free Christmas meal due to one guest having celiac disease. When the caller inquired about bringing their own food, they were reportedly discouraged from doing so. Feltz responded by stating, "So she’s treating celiac disease as if it’s a potentially fatal peanut allergy, and they can’t have anything with gluten in the house, which is completely unreasonable." The comments ignited a considerable backlash, with 1,092 initial complaints and an additional 1,177 subsequently filed, making it the fifth most-complained-about program in 2023. Ofcom is currently assessing the complaints before deciding whether to launch an investigation. Feltz, known for her career in television and radio, later expressed regret on her TalkTV show, acknowledging the controversy. She played a clip of her initial remarks and then discussed the issue with Dr. Saleyha Ahsan and a viewer named Jason, who is personally affected by celiac disease. Feltz clarified her stance, saying, "I did not, nor would I for a second, suggest that they should put the celiac guest at risk in any way, nor did I suggest that they bring their own food and shove it in their mother-in-law’s oven or put it on the table; I wouldn’t dream of that." She emphasized her intention was not to show disrespect or misunderstanding of the challenges faced by individuals with celiac disease. Expressing astonishment at the reaction and stating that she checked her language with professionals, Feltz concluded, "I don’t think I said anything wrong, but if anyone misunderstood or felt that I did, I am very sorry." The incident highlights the importance of accurate and sensitive communication, especially when discussing health conditions such as celiac disease, where adherence to a gluten-free diet is crucial for individuals' well-being. Read more at UKNews.yahoo.com

Celiac.com 01/18/2024 - Celiac disease, a condition where the immune system reacts to gluten, a protein found in wheat, barley, and rye, is a daily reality for many. An episode, on ITV's This Morning show, sparked controversy and concern within the gluten-free community, leading to a call for an apology on behalf of those living with celiac disease. The episode in question featured a viewer seeking advice for a gluten-free Christmas dinner, due to a family member with celiac disease. The ensuing discussion raised eyebrows within the gluten-free community, as the advice provided was perceived as ill-informed and dismissive by Coeliac UK, a prominent gluten-free charity. The viewer expressed concern about a teenage family member who, labeled as a "fussy eater," might not partake in the gluten-free Christmas dinner. Vanessa Feltz, offering advice on the show, questioned the idea of accommodating the entire group with a gluten-free menu, likening celiac disease to a potentially fatal peanut allergy. Feltz argued against the need for complete gluten-free surroundings, emphasizing that those with celiac disease could avoid cross-contamination. Post-broadcast, Coeliac UK promptly addressed ITV, highlighting their concerns about the advice given during the segment. The charity underscored the need for accurate information, especially considering the potential health risks associated with celiac disease. The call for an on-air apology and engagement with Coeliac UK aims to rectify the perceived misinformation and promote a better understanding of the challenges faced by individuals with celiac disease. Living with celiac disease involves meticulous attention to dietary choices to prevent adverse health effects. The immune response triggered by gluten ingestion can lead to various symptoms, from digestive issues to fatigue and malnutrition. Cross-contamination, even in minute amounts, can pose serious risks to those with celiac disease, necessitating vigilance in food preparation and consumption. The call for an apology is not just about rectifying a specific instance but an opportunity to raise awareness about the intricacies of celiac disease. It's a chance to foster empathy and understanding, encouraging a broader conversation about accommodating diverse dietary needs within social settings. As discussions unfold, it's crucial to recognize that celiac disease is not a matter of preference but a medical condition that requires diligence, understanding, and support. By addressing misconceptions and seeking accurate information, we can collectively create an environment that is more inclusive and considerate of the unique challenges faced by the gluten-free community. Read more at Yahoo Life UK, which has contacted ITV for comment.

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 12/15/2022 - If you've shopped lately, then you know the cost of everything is going up. If you've bought a turkey recently, then you've definitely felt the pain of inflation. It's not uncommon to spend $80-100 bucks on a Thanksgiving bird, and Christmas prices don't seem to be getting any better. If you're looking for a tasty, flavorful turkey dinner for Christmas that's more in the twenty dollar range, then consider turkey necks. Yeah, you heard me, necks. Not just any turkey necks, but turkey necks slow-braised and served with gluten-free gravy over rice or mashed potatoes. Cheap and tasty, turkey necks are a way to eat cheaply, but well for Christmas. Turkey necks are also a great way to feed a small group, without having a hundred pounds of leftovers. Check with your local butcher, but it's not uncommon to pay about a buck a neck, so don't hold back! For a deeper read on slow-braised turkey necks there's a great article on braised turkey necks by Ashlie D. Stevens over at Salon.com. Cookbook Discovery In the article, Stevens relates the story of discovering recipes for braised turkey necks in a James Beard Award-nominated cookbook by Chris Shepherd and Kaitlyn Goalen, titled, "Cook Like a Local: Flavors That Can Change How You Cook and See the World." In the book, Shepherd tells the story of how he first learned about turkey necks at his fist cooking job from a sous chef named Antoine Ware, who would always ask for the chicken or duck necks left over from butchering whole birds for the menu. Ware would then braise the necks "into a brilliant stew with brown roux and Worcestershire sauce and serve it over rice for staff meal." According to ware, it was a version he learned from his mom in Louisiana. It wasn't until he discovered a similar version at a Vietnamese crawfish spot in Houston, called Crawfish & Noodles, that he made the connection to Ware's version of the dish. "I ordered it and couldn't believe how similar it was to Antoine's version. It was basically the same thing, plus fish sauce. The synergy of it was amazing; here I was sitting in a Vietnamese restaurant, eating boiled crawfish next to pho, next to turkey neck that reminded me of a Creole friend." Shepherd's version is a dish packed with "layers of flavor, built from smoked paprika, thyme, garlic, fresh-sliced onion, fish sauce, dark brown sugar, Worcestershire sauce and Crystal hot sauce." Ingredients for Braised Turkey Neck Recipe: Fresh Turkey Necks Bacon or olive oil Crystal Hot Sauce Onions Garlic Cloves Celery Bay Leaf Dried Thyme Dried Oregano Chicken Broth Fish Sauce Worcestershire sauce Gluten-Free Beer Gluten-Free Flour Butter Turkey Necks Cooking Instructions (step by step): Here's how to cook turkey necks so they're tender and full of flavor. Fry bacon in a large dutch oven pot or large oven-safe skillet. Remove bacon and set aside. Place turkey necks in the large skillet. Brown all side of the turkey necks in the bacon fat. Remove and set aside. Add the onions and sauté 3-5 minutes until onions are a bit translucent. Add the celery, garlic, and peppers and sauté for another minute. Season the vegetables with the creole spice mix plus the dried herbs. Add a ½ cup of gluten-free beer and deglaze the bottom of the pot scraping up any browned bits. Reduce the beer by about half, then add the stock and Worcestershire sauce. Add a bit more seasoning plus the fish sauce, and hot sauce, and the bay leaf and mix well. Add the turkey necks back to the pot. Bring everything to a boil then reduce to a simmer and cover with lid. Heat oven to 325 degrees F. Place the pot into the oven and let braise about 2 hours. While the turkey necks cook, make your roux. Make a Gluten-Free Roux Roux is traditionally made by cooking flour in clarified butter in the oven, gently and for a long time, stirring frequently. Now, celiacs can't do a traditional roux, so you'll need to make a gluten-free brown roux substitute. For a gluten-free brown roux, try a gluten-free flour blend, arrowroot powder, or cornstarch. For the fast, Ghee or clarified butter are the ideal choices. Use about a 1:1 ratio of fat to gluten-free flour or starch. Stir in Worcestershire sauce, and start off in by cooking the flour and fat over medium heat until they form a smooth paste. Next, lower the heat and cook until the roux is a dark, chocolate brown. Stir very frequently and scrape the bottom of the pot to avoid burning. This should take an hour or more. You can do this in the oven by placing the ingredients in an oven safe pan and cooking them at 375 F. Stir occasionally. Once the roux is done, remove the turkey necks from the oven. Take the turkey necks out of the pot and set aside. Add the roux to the pot and mix well. Cook on the stovetop over medium heat to allow the sauce to thicken. Serve the turkey necks with rice, topped with the brown gravy. Braising is Key to Tender Turkey Necks Much like oxtails, turkey necks require a little coaxing to become tender, so braising, lightly frying the meat and then simmering it slowly in liquid for a long time, produces the best results. Turkey necks, like any cut that is cartilage rich, are great for making stock, because the collagen from the cartilage breaks down during the cooking process, and turns into gelatin, which makes a rich, tasty nutritious broth. Consider serving your holiday turkey necks with gravy over steamed white rice (or potatoes) and one or more of these gluten-free side dishes. Make great gluten-free side dishes Here are four of our favorite side dishes to serve with braised turkey necks. Gluten-Free Holiday Gravy Holiday Mashed Potatoes Baked Rice With Spinach and Parmesan Cheese Black-eyed Peas Parmesan-Roasted Cauliflower Honey Glazed Baby Carrots Make Gluten-Free Christmas Pies and Desserts 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): Pumpkin Pie Molasses Spice Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Pumpkin Cheesecake with Almond Meal Crust Pumpkin Cheesecake with Butter Pecan Crust Traditional Gluten-free Apple Pie Serve Gluten-Free Wine, Beer, Eggnog, Cocktails & Punch Wine is gluten-free. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers. All distilled spirits are gluten-free, but some people prefer to buy booze made from gluten-free ingredients. Here's a list of Christmas cocktails, eggnog and punch recipes that are made from gluten-free ingredients, and sure to brighten your holidays.

Celiac.com 12/17/2020 - Celiac.com's simple five-step gluten-free food and dessert guide will have you preparing a top-notch gluten-free Christmas meal with minimum stress. For people with celiac disease or gluten-intolerance, preparing a great gluten-free Christmas dinner has never been easier! Our gluten-free Christmas food and dessert guide lays out an easy step-by-step process that guarantees a great result. We’ve got some classic gluten-free recipes, along with links to great gluten-free resources to help make your gluten-free Christmas and holiday celebrations the best ever. Four Simple Steps to a Perfect Gluten-free Christmas Dinner: Prepare a gluten-free Christmas ham Make great gluten-free scalloped potatoes Au Gratin Make great gluten-free side dishes Make great gluten-free pies and desserts Serve gluten-free beer, wine, and booze Step One - Choose a Great Ham One of our favorite ham purveyors is Beeler's Pure Pork, which raises all their Heritage Duroc pigs without antibiotics. Beeler's delivers naturally gluten-free pork products of exceptional taste and quality. Of course, there are a number of purveyors of quality ham, including: Fossil Farms Berkshire Pork Bone-In Smoked Ham Melissa Cookston's Memphis BBQ Double-Smoked Spiral Cut Ham D'Artagnan Berkshire Pork Bone-In Spiral Ham Diestel Farms Whole Black Forest Ham at Williams-Sonoma Omaha Steaks Duroc Boneless Country Ham Nueske’s Spiral Sliced Bone-In Ham with Honey Glaze Step Two - Make Great Scalloped Potatoes The perfect potatoes to serve with ham. This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees. Ingredients: 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Wash and slice potatoes and put into a large bowl. In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper. While the cream heats up, use butter to grease a casserole dish. Use a fork or slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot. Step Three - Make Great Side Dishes Here are four of our favorite side dishes to serve with a ham dinner. Baked Rice With Spinach and Parmesan Cheese Black-eyed Peas Parmesan-Roasted Cauliflower Honey Glazed Baby Carrots Step Four - Make gluten-free Christmas pies and desserts 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): 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) 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 Step Five - Serve Great Gluten-Free Wine, Beer and Booze Wine is gluten-free. To serve gluten-free beer, consult our Oktoberfest Beer Guide! Gluten-free vs. Gluten-removed Beers. All distilled spirits are gluten-free, but some people prefer to buy booze made from gluten-free ingredients. Here's a list of gin, whiskey, and vodka brands that are made from gluten-free ingredients. GLUTEN-FREE GIN Cold River Gin is distilled from potatoes. The company’s website says that, like their world-famous vodkas, their gluten-free gin is made with whole Maine potatoes and the pure water of Maine's Cold River. Cold River uses a recipe that “dates back to the early days of British gin,” and contains their own “secret blend of seven traditional botanicals that are steeped for the perfect amount of time to infuse the essential flavors.” GLUTEN-FREE WHISKEY Queen Jennie Whiskey, by Old Sugar Distillery is made entirely from sorghum. The idea of a whiskey made from gluten-free grains is sure to excite anyone with celiac disease who longs for a wee dram. The company’s web page says that Queen Jennie is made with 100% Wisconsin Sorghum, and is “Less sour than a bourbon and less harsh than a rye.” GLUTEN-FREE VODKA Corn Vodka—Deep Eddy, Nikolai, Rain, Tito’s, UV Potato Vodka—Boyd & Blair, Cirrus, Chase, Chopin, Cold River Vodka, Cracovia, Grand Teton, Karlsson’s, Luksusowa, Monopolowa, Schramm Organic, Zodiac Monopolowa is one of my favorites, and is usually available at Trader Joe’s. Cold River gluten-free vodka is triple-distilled in a copper pot still, from Maine potatoes and water from Maine's Cold River. Tito’s award winning vodka is six times distilled from corn in an old-fashioned pot still, just like fine single malt scotches and high-end French cognacs. Tito’s is certified Gluten-free. Gluten-Free Christmas Food and Dessert Resources Our Guide to the Best Gluten-Free Thanksgiving and Holiday Foods, Desserts & Cocktails Which Turkey Brands are Gluten-Free? Christmas Turkey Brine Recipe (Gluten-Free) Gluten-Free Christmas Ham Celiac.com's Best Gluten-free Christmas Stuffing Recipe (Gluten Free Christmas Dressing) Gluten-free Apple Pie and 20 Recipes for Festive Gluten-free Christmas Treats Gluten-Free Christmas Pumpkin Mousse 10 Celiac Disease Tips for Surviving a Christmas Gathering List of Safe Gluten-Free Candy List of Gluten-Free Easter and Passover Candy Are M&M's Gluten-Free and Safe for Celiacs? Get the Gluten-Free Word on Dove, Ghirardelli and Other Chocolates Are Snickers Candy Bars Gluten-Free?

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 12/21/2021 - Holiday punches are a tradition that goes back hundreds of years or more. Here are six punches that are meant to be served with alcohol, but which can be easily converted to non-alcoholic in most cases. Happy gluten-free holidays! Luscious Holiday Punch Ingredients: 2 ½ cups white sugar 6 cups water 2 (3 ounce) packages strawberry flavored Jell-O mix 1 (46 fluid ounce) can pineapple juice ⅔ cup lemon juice 1 quart orange juice 2 (2 liter) bottles of Champagne, or lemon-lime flavored carbonated beverage Directions: Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of Champagne, or lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed. Christmas Mimosas Ingredients: 2 fluid ounces cranberry juice 2 fluid ounces Champagne 1 splash orange liqueur 1 sprig fresh rosemary 2 sugared cranberries Directions: Pour cranberry juice into a Champagne flute and top with Champagne. Add a splash of orange liqueur and garnish with rosemary sprig and sugared cranberries. Christmas Poinsettia Punch Ingredients: ¾ (64 fluid ounce) bottle cranberry juice 1 liter club soda 1 (750 milliliter) bottle orange-flavored vodka 1 (750 milliliter) bottle champagne, or more to taste ½ cup fresh cranberries Directions: Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note). Garnish with fresh cranberries, as desired. NOTE: Preparing punch ahead of time? Chill the cranberry juice and vodka first. Add club soda, Champagne, and fresh cranberries just before serving. Sparkling Holiday Punch Sparkling apple cider, fresh orange juice, and lemonade concentrate blend into light and refreshing non-alcoholic punch in this easy recipe. Ingredients: 2 lemons 3 large oranges 1 (6 ounce) can frozen lemonade concentrate 1 liter club soda 2 (750 milliliter) bottles sparkling apple cider 1 tablespoon white sugar 2 trays ice cubes Directions: Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice. Serve chilled. Centennial Punch Ingredients: For the Pineapple-Infused Whiskey: 1¼ cups whiskey ¼ cup cubed pineapple For the Coriander-Pineapple Syrup: ½ cup water ½ cup pineapple juice 1 cup sugar ¼ cup coriander seeds For the Punch: 2 to 3 lemons, for garnish 4 cups cubed pineapple 1¼ cups pineapple-infused whiskey 3/4 cup coriander-pineapple syrup ¼ cup freshly squeezed lemon juice, from 1 or 2 lemons Directions: Make the Pineapple Whiskey In an infusion jar with a tight seal, place the cubed pineapple then add the whiskey. Shake well and infuse for at least 24 hours. Strain out the pineapple and bottle the flavored whiskey. It can be stored like regular whiskey. Make the Coriander-Pineapple Syrup This will make just over 1 cup of syrup, leaving you a little extra after mixing the punch. It will keep in the refrigerator for about 1 week. In a small saucepan, bring the water and pineapple juice to a low boil. Add the sugar, stirring constantly until dissolved. Reduce the heat, add the coriander seeds, cover and simmer for 15 minutes. Remove the pan from the heat, keep covered, and let the syrup cool and steep. Strain out the coriander and bottle. Make the Punch Caramelize lemons by slicing a few lemons, heating a little oil in a pan and cooking the lemons for about 5 minutes, until soft and brown. Add a bit of sugar for extra sweetness. Puree 4 cups of fresh pineapple in a blender and strain well through a fine mesh strainer. Combine the pineapple-infused whiskey, strained pineapple purée, coriander-pineapple syrup, and lemon juice in a pitcher or punch bowl. Chill for at least one hour. When ready to serve, add ice. Large cubes of frozen pineapple can be used instead of ice for a fresh and long-lasting fruit flavor. Garnish with several caramelized lemon slices Pour into ice-filled serving glasses, adding another caramelized lemon slice to each. Serve and enjoy. * Warm Holiday Mulled Sangria Warm, spiced, and comforting, everything we want in a winter drink! This Winter Warmer Mulled Sangria recipe is a pure delight and perfect for any cold weather party you may be planning. First of all, it should be noted that you will need to plan ahead when making this mulled sangria. The first step requires 3-7 days for the booze and fruit to marry and it is worth the wait! What I found most interesting is the use of fresh fruit and a spiced liqueur to add a seasonal flair to the average Sangria recipe. The red wine base is there, but it also includes Jagermeister Spice with PAMA and fresh cranberries and pomegranate. It is a punch you can only pull off in fall and winter because of the seasonality of those fruits. Enjoy this punch at your holiday parties or any occasion when friends are gathering and you need a toasty warm-up. It can be served cold as well, but I recommend it hot. It is fabulous, flavorful and a sangria that will impress anyone. Ingredients: 1 (750-milliliter) bottle red wine 2 cups pomegranate liqueur 1 cup Jägermeister Spice Liqueur 12 ounces fresh cranberries 2 cups pomegranate arils, from about 2 pomegranates 1 1/2 cups cranberry-pomegranate juice 1 cup club soda 1 sachet mulling spice

Celiac.com 12/28/2020 - This cake started with a boxed gluten-free carrot cake, no dairy and non-GMO. There are several gluten-free carrot cake mixes on the market, and this was made using a 20 oz. box of XO Baking Co. Gluten Free Carrot Gourmet Cake Mix (the entire box in other words). The larger of the two cakes is almost too much for the two of us and our adult children (our grand-children hate Christmas Cake). Being from a British background I was raised on Christmas cake! In fact my brother-in-law used to fry it up for breakfast which was a bit “over the top”. The gluten-free box of gourmet carrot cake mix says, “Made with REAL carrots!" but what other carrots are there? For the top of the cake I purchased Marzipan from a baking supply store and followed it up with Royal Icing which covered the top perfectly. To the carrot cake I added:- ½ Cup of blonde raisins (For my husband I should have used dark raisins because he loves dark Christmas cake) Ah WELL! I traced some parchment paper for the bottom of the spring-form pan, which is the type of pan that has a removable bottom. Ingredients: 20 oz. box of XO Baking Co. Gluten Free Carrot Gourmet Cake mix ½ Cup of raisins ½ Cup of slivered almonds ½ Cup of red glazed cherries ½ Cup of chopped dates ( chopped finely) If you too like dark Christmas cake then use dark raisins and put in more chopped dates ¾ Cups of candied peel ½ Cup of chopped dried apricots Gluten-free rum flavoring Use 3 Eggs beaten well instead of 2 called for in the carrot cake mix 1 tsp. mixed spice (makes it more like Christmas cake than carrot cake!) Optional: 2 tbsp. of brandy I Added gluten-free rum flavoring, which according to Ray’s Mom was a travesty. She used to makes her Christmas cakes 3 - 4 weeks earlier, prior to Christmas, soaked them in rum and covered them well with cheesecloth and kept them in a cool, dry place. I did not have time to do that and we had already eaten so much Christmas Cake with the CLINICAL TRIALS (HA HA). To ensure that I did not have the fruits drop to the bottom while baking I coated them well with some dry carrot cake. I pre-heated oven to 350F and baked it for an hour. When toothpick came out clean I took it out of the oven. I think next try I would turn the oven down to 325F and bake 60 minutes, or until the toothpick came out clean. If the Marzipan is too hard to roll out, try using a small amount of egg white to it. You do not need xanthan gum because it is already in the carrot cake mix.

Celiac.com 11/25/2012 - Cute, decorated sugar cookies are practically synonymous with Christmas; no Christmas party is complete without a plate of them at the refreshment table. Beautiful Sweets offers a decorated set of Christmas cookies that are not only cute, Christmassy, chewy, sweet and delicious, but gluten-free as well. The first thing any person would notice looking at these cookies is that they are... well, Christmas cookies! They fit right in with the spirit of the season, looking every bit like the sugar cookies we've all grown to expect at this time of year. The best thing about these cookies though is that they really do taste as good as they look. I am not on a gluten-free diet, and even I loved them! They're, sweet, flavorful and slightly chewy, even after being shipped across state lines. I highly recommend them if you're in the market for this sort of thing, as I seriously wouldn't have been able to tell they were gluten-free if I hadn't known.