Truly #Gluten Free Christmas Recipes

Right, I have been on the hunt for nice things for us to eat. When you look, there is almost TOO MUCH choice, which is a nice surprise. There are tons of things I could share with you. I think the easiest way is to put some below and link to others. Hope that works for you…

Obviously, on the TGF diet, we can’t have the usual turkey. I am actually having lobster tails as a once a year treat, so there! (I often actually used to have curry if it was just me and P!) But, for traditionalists, here are some of the normal Christmas fayre recipes with a TGF twist, of course.

Truly Gluten Free Christmas Cake (and Christmas Pud)

Val’s recipe from last year – slightly updated to suit the Barrier Plan. As you see in the original post, she advises slices of it as Christmas pud, which is a fab idea:

6oz Goats butter or margarine [Ed: use Pure spread (soya), coconut oil/butter or goat’s butter if not dairy free]

½ cup agave syrup; you can use the brown sugar as above if you don’t have a problem with it [Ed: honey is a simpler starch to digest, or use coconut palm sugar]

Finely grated rind 1 lemon [Ed: make sure it is unwaxed!]

3 eggs

6oz Ground Almonds [Ed: or other nuts eg pecans, walnuts or a mix]

8oz Seedless Raisins [Ed: no coatings]

½ level teasp mixed spice [Ed: good quality, not cut with wheat or starch to make it cheaper, or make your own]

4oz Glace Cherries [Ed: I would use sour cherries or something TGF safe, I’m not sure these would be]

¼ level teasp grated nutmeg

1 Tablesp Black Treacle {Ed: liquid coconut syrup would work here]

2 Tablesp milk [Ed: or another milk you are OK with. If no milk, use suitable fruit juice.]

Grease and line an 8” cake tin. Pour boiling water over all the dried fruit to plump up, and leave for a few minutes, then drain and pat dry on kitchen paper.

Cream the butter, syrup and black treacle together and add the eggs, beating well in between each. Mix the ground almonds and spices together and fold a small amount through the fruit, so that the fruit doesn’t stick together, then add this with the remaining ground almond mixture to the cake mix, it should be a moist dropping consistency, if necessary add a little soya milk [Ed: or juice].

Place cake tin on baking tray in centre of preheated oven. Bake 30 mins at 140 degrees and then one and a half hours at 120 degrees, these timings will depend on your oven. Towards the end of time test with a warm skewer (should come out clean) and you could cover the top with foil if it is burning before the inside is cooked.

I made a half version and cooked it in a loaf tin for 30 mins at 140 and 1 hour at 120 degrees

Cover it with this marzipan or glazed nuts and fruit.

Val’s Mince Pie Pastry

Swap the chickpea flour for, eg chestnut or more nuts/seeds/flaxseed. Not tried it myself but should work. I normally make a larger version just combined ground nuts and dates and pressing it into a pie dish. Cook it for 15 mins, cool, then fill. For mincemeat, I don’t think you will be able to but TGF safe versions, but Debbie has been making her own. See comments in TGF Food.

Alternatively, you could use coconut flour pastry or Sharon’s rollout-able version here.

Gluten Free Alcoholic Drinks

See here for wines and sparkles. We have been discussing HeronValley cider in TGF Food comments – I have samples on the way and will let you know if I find them OK/safe asap. Also, we have been discussing pure agave cactus tequila, which should be safe. I also have a bottle of that ready to try. Oh, the sacrifice…

Cranberry Sauce

If you’re not making your own, check this out.


‘Junk Food’ Snack

What to eat when everyone is eating pizza/having a  Boxing Day snack? Your own pizza. Or crackers with pate.

Sweet Stuff

Cake/Brownie Mixes – of you can’t be bothered to make your own or need something super-quick, look at the Miss Roben’s mixes. Note that the carrot cake and brownie mix I think are BP suitable but do check ingredients lists as it is a while since I used them. The choc brownie is pretty delish though; I do remember that!  Or, make your own brownies which are just as nice.

Or, how about freezer nut butter fudge, peppermint chocs, beetroot bonbons (!) or my own brazil nut choc – which you can make in tons of variations? A quick truffle recipe would simply be melted choc or cocoa powder mixed well with date puree and a nut or seed butter and rolled in coffee, cocoa or coconut maybe. Or how about these cherry truffles?

There are TONS of ideas out there. I felt quite heady and excited by all the new things I found actually and I hope you feel inspired too. The nice thing is that most recipes are really quick and simple because the writers tend to be concocting healthier recipes and the less you mess around with something, the healthier – and often better tasting – it is 🙂

Loads More Ideas

Finally, I found this great Pinterest page with lots of sweet treats on so rather than reinvent the wheel, why not have a peek there and find something you like. If you do, you’ll see what I mean about there being plenty to eat as treats this Christmas! I will try and set up my own Pinterest board in the new year to record all the recipes I find so you can follow it.

OK, I could spend all day on this but that should be enough to inspire you. Don’t forget, too, to look on the TGF Food page in comments for lots of other people’s ideas – and to add your own ideas, successes and failures please. Email me with any recipes you are using so I can share them too.

Have fun concocting. Send me some pics and have a fab munchy Christmas!

Is it lunchtime now? I am starving having dribbled over that little lot!




11 Replies to “Truly #Gluten Free Christmas Recipes”

  1. This is fabulous thanks so much Micki. Just one question, what’s the approach to chocolate over the festive period? I notice the recipe above for brownies but cocoa not allowed on the BP normally. Is it bad to have choccy bits over the festive season?

    I found these in Waitrose and my eyes lit up but the only no no is the cocoa.

    What are your thoughts? I’d love to have some choc things like brownies but I dont want to hamper my efforts so far.

    Thanks again though, I will try not to drown in my own saliva!! 🙂

    1. Yes, tough one that – of course I had to make it suitable for people on TGF as well as the barrier diet. I plan to have some in moderation although I am 2 years in with the TGF-ness, of course. Cocoa is a legume and a possible cross-reactive food so you have to make that decision for yourself. (the corss-reactive foods test is imminent so we we shortly be able to check that specifically – hoorah!)

      I think also it comes down (for me anyway as a lifelong chocaholic) to whether it is more stressful and upsetting to not have any/join in or to have a little and less frustration. Personally, I take the less stress option and would increase the repair work/probiotics considerably for a few weeks afterwards, but that’s me being weak-willed and accepting my weaknesses!.

      Booja Booja are fab – we used to sell them in the shop at the clinic. Cross-contamination risk though and contain soya, which then makes two legumes…? Check ingredients; I haven’t seen them for a long while.

      Glad you liked the post, though, took me flippin ages!

      1. Hmm yes it is a toughie. I’ll chew on it (not the choc :() You’re not as weak as me though! I’ve only been off choc for around 3 months! Eek…

        Re cross-contamination you mean things getting into the mix that shouldn’t be there?

        Re cross-reaction you mean body mistaking choc for gluten?

        I always get those mixed up.

        I guess if I tried Booja Booja once and all ok then would be okay to eat them? Or is the cross reaction learnt by the body?

        Loving the sound of the cross-reactive food test! Although I dont get it…

      2. Cross-contamination means stuff getting onto the product that shouldn’t like if a gluten-containing food was made on the process line before a non-gluten one. Stuff transferred from a spoon to your food etc etc.

        Cross-reaction means where the body confuses foods that look structurally-similar to gluten and reacts to it in the same way. There is a list of cross-reactive foods and the test I am talking about will allow us shortly to test for them specifically so you can then make an educated decision on what to do about each one. Some of that is already achieved in the food intolerance tests of course which I set up whilst waiting for this test to come in. You are likely to feel a cross-reactive food with your usual symptoms but we can’t feel internal damage, of course.

        Does that make more sense?

  2. Hi Miki,

    Thanks for the present. I have passed it on since the Yanks are trying to outdo the world with their ability to be the first to make 50% of the population that are reactive. Please explain what you mean by uncoated raisins, in case it is a cross-cultural thing. I would get it if you meant something like cocolate covered raisins or something like that, but I just discovered that here in the Colonies the major dried fruit manufacturers coat raisins and prunes with sunflower oil so that they will not stick together in the packages. So hard to tell these days what is ON a product because the FDA doesn’t required things ON a product to be labeled. The only thing that I want to know is on my food is my spoon and my mouth.

    1. Pleasure Patrick. Some dried fruits are coated in eg. rice flour to prevent sticking and, as you say, with oils so you have to make sure that isn’t corn oil. See the post here for examples. I think UK and US are vying for the first 50% score!

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