My gluten free kitchen is once again blissfully mine! I did let out a sigh of relief the first morning I walked down after company left and realized I no longer had to be the sentry posted at the corner of my kitchen island guarding against a covert attack of the dreaded wheat bread crumbs.
I so appreciated all of your comments. While I laughed out loud at the idea of slipping in a laxative, I will resort to stashing the few glutenous items that we have next time around.
And now it is time to meet all of the hurdles of the holiday season. This year, I encourage you to meet them head on! Not glancing at it sideways wishing you can partake in all of the wonderful treats of the season. Not skirting around the outside of the Christmas party buffets. Not hiding in the corner.
It is time to put on your aprons and make yourself, and those you love, some Christmas delights. This is the season to feel blessed, not deprived.
Gluten Free (and casein free) Christmas Treats
I have been making cut out Christmas cookies since I was a child. The first year that I made them alone with my husband, it was truly a Comedy of Errors in the Shakespearean since. We have since perfected the procedure and then perfected the gluten free recipe. We have tried many different recipes and this is our favorite:
Gluten Free Cut-out Christmas Cookies
They are just as good casein free.
- 2 ½ sticks (10 ounces) unsalted butter (or Earth Balance for CF) at room temperature
- 1 cup sugar
- Pinch of salt
- 4 large egg yolks at room temperature
- 1 t grated lemon zest or lemon juice
- 1 t vanilla
- 3 cups Gluten Free Pantry French Bread & Pizza Flour Mix Order from
In your electric mixer, beat butter, sugar and salt until creamy (for 5 minutes).
Beat in egg yolks, lemon and vanilla.
On slow speed, beat in the flour one cup at a time until just combined (careful not to over mix).
Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, at least 30 minutes.
When ready to bake, preheat oven to 350 degrees F.
Flour the work surface and your rolling pin with rice flour and roll out one disk at a time to 1/8 inch thickness. The dough will break up a little bit on the first roll, but then becomes very easy to work with. On the other end, the dough will be hard to work with after it warms up too much, so keep extras in the refrigerator until you are ready to use.
Cut into desired shapes with cookie cutters.
With a metal spatula, transfer to a cookie sheet lined with parchment paper.
Depending on the size, makes around 40 cookies.
Bake 10 – 12 minutes, until lightly golden. Cool on parchment.
Gluten Free Frosting:
- 1 pound box of powdered sugar
- ¼ cup milk (or almond milk for CF)
- 1 t vanilla
- 1 stick butter (or Earth Balance for CF)
Beat with an electric mixer until creamy, scraping the bowl often.
Separate into individual cups and add desired food colors. I don’t know if all food coloring has gluten or not, but Spice Islands and Durkee food colorings are gluten free.
Frost the cookies as desired and top with sprinkles before the frosting sets. Sprinkles unfortunately can contain wheat starch, so check the labels. According to the Gluten Free Grocery Shopping Guide, Betty Crocker Bottle Decors, Decorating Gels, Decorating Icing and Easy Flow icing are gluten free.
A fabulous treat. Taste just as wonderful casein free.
- 1 ½ t baking soda
- 1 t water
- 1 t vanilla
- 1 ½ cups sugar
- 1 cup water
- 1 cup corn syrup (Karo is GF)
- 3 T butter (Earth Balance for CF)
- 3 cups cashews
Heat oven to 200 degrees F. Grease two large cookie sheets and place them in the oven to warm them.
Mix baking soda, 1 t water, and vanilla in a small bowl.
In a heavy saucepan, cook the sugar, 1 cup water and corn syrup over medium heat, stirring occasionally, until the candy thermometer reaches 240 degrees F(about 25 minutes).
Stir butter (or Earth Balance) and cashews into the saucepan.
Cook over medium heat stirring constantly until the thermometer reaches 300 degrees F(about 11 minutes). Watch to make sure it does not burn.
Remove from heat and quickly stir in the baking soda mixture until light and foamy.
Remove cookies sheets from the oven and pour half of the brittle on each cookie sheet and spread to ¼ inch thickness.
Cool and then break into pieces. Store in a covered container.
Naturally Gluten Free (adaptable Casein Free) Incredibly Delicious Fudge
- 3 cups sugar
- ¾ cup (1 ½ sticks) butter (use Earth Balance for CF)
- 5 ounces Carnation evaporated milk (use 2/3 cup Almond milk for CF)
- 10 ounces semi-sweet gluten free chocolate (since we make ours casein free as well, we use Tropical Source or Enjoy Life Semi-Sweet Chocolate Chips)
- 1 7 ounce jar Kraft Jet Puffed Marshmallow Crème
- 1 t vanilla
- (1 cup chopped nuts is optional)
Heat sugar, butter and evaporated milk on medium heat in a large heavy saucepan stirring constantly until it reaches a full boil.
Boil on medium heat until the candy thermometer reaches 234 degrees F, stirring constantly. ***If making casein free, boil until the thermometer reaches 240 F degrees.
Remove from heat.
The fun part – Stir in the chocolate chips, marshmallow crème and the vanilla until melted.
Spoon into a 9 x 9 inch pan that has been lined with foil.
Let cool and set before slicing and serving. Store in a covered container.
Other Holiday Tips and Resources:
Here are some other holiday tips and resources:
Shopping for your favorite gluten free chef? Take a look at my Amazom.com store on the sidebar of this blog for some of our favorite kitchen gadgets. Triumph Dining has also posted a list of gluten free holiday suggestions.
Planning on treating your loved ones with homemade gifts - Diane at the WHOLE gang has some good recipes and suggestions.
Want to splurge on something fun and unique that will melt in your mouth. At the My M&M's site you can order customized M&M's with your own messages and even images!
What are your favorite holiday recipes and traditions?