Elevate Your Holiday Entertaining with Mouthwatering GLuten Free Christmas Recipes
The holiday season is a time for joy, laughter, and, of course, delicious food. Whether you're hosting a festive gathering or contributing to a potluck, this is the perfect opportunity to showcase your culinary prowess. Get ready to elevate your holiday entertaining with a collection of mouthwatering Christmas recipes that will leave your guests craving more. From delectable appetizers to show-stopping desserts, let's dive into the world of festive flavors!
Why Gluten-Free Doesn’t Mean Flavor-Free
First things first: gluten-free doesn’t mean you have to compromise on taste. Gluten is often found in traditional holiday dishes like stuffing, rolls, and gravies making it hard for us gluten free girlies. But with a few simple swaps you can serve dishes that are just as flavorful and comforting as the classics!
From rich and creamy mashed potatoes to perfectly roasted veggies and yummy peppermint desserts, there’s no shortage of gluten-free possibilities. The key is to focus on fresh ingredients and bold flavors that make your sides shine.
Let’s dive in!
Cranberry Brie bites
Kick off your holiday feast with these bite-sized bursts of flavor. These Cranberry Brie Bites are a delightful combination of creamy brie, tart cranberry sauce, and a hint of rosemary, all nestled in a flaky pastry. They're not only easy to make but are guaranteed to disappear off the appetizer table in seconds.
Ingredients:
Brie cheese wheel. (tip- Sams and Costco usually have a big wheel for about $5)
Cranberry sauce
Fresh rosemary
Instructions:
Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheets and cut them into small squares.
Place a small piece of brie on each square, top it with a dollop of cranberry sauce, and a sprinkle of fresh rosemary.
Fold the puff pastry squares into a triangle, sealing the edges.
Bake for 12-15 minutes or until golden brown.
Serve warm and watch them disappear!
Herb roasted turkey
No Christmas celebration is complete without a succulent turkey taking center stage. Elevate your holiday feast with a Herb-Roasted Turkey that's crispy on the outside, tender on the inside, and infused with the aromatic goodness of herbs like rosemary, thyme, and sage.
Ingredients:
Whole turkey
Fresh rosemary, thyme, and sage
5 Garlic cloves
1 ½ sticks Butter
Salt and pepper
Cranberries, for color
Instructions:
Preheat your oven to 325°F.
Rinse the turkey and pat it dry.
Mix chopped herbs (rosemary, thyme, and sage) with softened butter and minced garlic.
Rub the herb butter mixture all over the turkey, including under the skin.
Roast the turkey until the internal temperature reaches 165°F.
Allow it to rest for 20 minutes before carving. Sprinkle serving plate with cranberries for color.
Garlic Parmesan Mashed potatoes
Upgrade the classic mashed potatoes with a garlicky and cheesy twist. These Garlic Parmesan Mashed Potatoes are creamy, flavorful, and the ideal accompaniment to your holiday mains. Your guests won't be able to resist a second helping.
Ingredients:
Potatoes- 3 lbs
Butter- 1 stick
Garlic- 4-5 cloves
Parmesan cheese ½ c
Milk 1/2c
Salt and pepper to taste
Instructions:
Peel and chop potatoes into chunks.
Boil the potatoes until fork-tender, then drain.
Mash the potatoes with butter, minced garlic, Parmesan cheese, and a splash of milk.
Season with salt and pepper to taste.
Keep mashing until smooth and creamy.
Serve hot and enjoy the comfort in every bite!
Pomegranate champagne punch
Toast to the season with a refreshing and visually stunning Pomegranate Champagne Punch. This effervescent concoction combines the bubbly goodness of champagne with the sweet tartness of pomegranate, creating a drink that's as beautiful as it is delicious.
Ingredients:
Champagne- 1 bottle
Pomegranate juice- ½ c
Orange liqueur
Fresh pomegranate seeds- ¼-½ c
Mint leaves
Instructions:
In a large punch bowl, combine equal parts champagne and pomegranate juice.
Add a splash of orange liqueur for an extra kick.
Toss in fresh pomegranate seeds and mint leaves for a burst of color and flavor.
Stir gently.
Chill in the refrigerator until ready to serve.
Pour into glasses and toast to the season!
Peppermint chocolate lava cakes (From Sugar Hero)
Conclude your holiday feast on a sweet note with Peppermint Chocolate Lava Cakes. I found this recipe on Sugar Hero and you should definitely check it out! These individual desserts boast a rich, molten chocolate center infused with the cool and refreshing flavor of peppermint. Top them off with a scoop of vanilla ice cream for the ultimate indulgence.
A note, this recipe can be swapped with gluten free one to one flour and it is delicious!
Ingredients:
FOR THE TRUFFLE FILLING:
6 oz semi-sweet chocolate, (1 cup), finely chopped
4 fl oz heavy cream, (1/2 cup), can use whipping cream instead
1 oz unsalted butter, (2 TBSP)
1/2 tsp peppermint extract
FOR THE LAVA CAKES:
8 oz semi-sweet chocolate, (1 1/3 cup), finely chopped
1 oz unsweetened chocolate, finely chopped
8 oz unsalted butter, (1 cup), cubed
4 large eggs
4 large egg yolks
6 oz powdered sugar, (1 ½ cups)
3.5 oz gluten free one to one flour (3/4 cup)
1 tsp peppermint extract
Crushed candy canes, to decorate, optional
Instructions:
‘TO MAKE THE TRUFFLE FILLING:
Combine the chocolate, cream, butter, and mint extract in a medium microwave-safe bowl. Microwave for 45 seconds, then whisk well. If chunks of chocolate remain, microwave in short bursts, whisking after each one, until the chocolate is melted and smooth. This is your "ganache."
Press a layer of cling wrap on top of the ganache and refrigerate it for about 90 minutes, until set. (It will still be slightly soft, you just need to be able to scoop and roll it.)
Dust your hands with a light coating of cocoa powder. Use a small candy scoop or a teaspoon to scoop a one-inch ball of chocolate into your hands, and roll it until it is round and even. Set the truffle on a baking sheet covered with parchment or waxed paper, then repeat until you’ve made 8 truffles.
Place the truffles in the freezer while you prepare the lava cake batter. Reserve the remaining ganache to pour over the lava cakes later.
TO MAKE THE LAVA CAKES:
Preheat the oven to 350° F (176 C°). Spray eight 1-cup ramekins with nonstick cooking spray, and set them on a baking sheet.
Combine the semi-sweet chocolate, unsweetened chocolate, and butter in a medium microwave-safe bowl. Microwave for 1 minute, then whisk well. If chunks remain, heat in short bursts and whisk until the mixture is completely smooth and melted.
In a large mixing bowl, combine the eggs, yolks, and powdered sugar. Whip them together for about 1 minute, until frothy.
Add the melted chocolate to the egg mixture and mix until combined. Finally, add the all-purpose flour and peppermint extract, and gently fold everything together by hand until no streaks of flour remain.
Divide the lava cake batter evenly between the prepared ramekins. Press a frozen truffle into the center of each cake, and gently swirl the top of the batter to cover the truffle.
Bake the cakes at 350° F for 14-16 minutes. They should be set around the edges, but very soft and jiggly and almost “wet” looking in the middle. Do not over bake them! If you wait until they look full set on top, they will be dry.
Let them cool for about 10 minutes at room temperature, then gently pull the cakes away from the sides of the ramekins with your fingers to loosen them. Place a plate on top of a ramekin, flip it upside down, and remove the ramekin to release the cake onto the plate.
Top the lava cakes with whipped cream or a scoop of ice cream, and a pinch of crushed peppermint candy. Heat the remaining ganache in short bursts and whisk until smooth to make a chocolate sauce you can drizzle over the cakes. These cakes are best enjoyed warm, so the centers are still fluid when you cut into them.
If you want to make the lava cakes in advance, they keep very well for up to a week. You can store them in the ramekins, or remove them carefully and store them on a baking sheet. However you do it, make sure they’re well-wrapped in plastic wrap, so they don’t dry out, and keep them in the refrigerator.
To serve lava cakes that have been made in advance, warm them up in the microwave for 20-30 seconds (err on the shorter side to start!) so that the inside becomes molten chocolate again. Enjoy!
Notes for subbing non-GF recipes:
What gluten-free flour is best for baking side dishes? When baking gluten-free, a 1:1 gluten-free flour blend is a safe bet for most recipes. For cornbread or stuffing, look for flour blends that include rice flour, potato starch, and xanthan gum to mimic the texture of regular flour.
How do I make sure my gluten-free side dishes taste as good as regular ones? The key is to focus on fresh ingredients, bold seasonings, and textures. Gluten-free doesn’t have to mean bland! Use herbs, spices, and high-quality fats like olive oil and butter to amp up the flavor.
What are naturally gluten-free dishes and sides? Many classic holiday sides are naturally gluten-free, like mashed potatoes, roasted vegetables, cranberry sauce, and green beans. Just double-check any broths, sauces, or seasonings to make sure they don’t contain hidden gluten.
Can I substitute almond flour for regular flour in holiday recipes? Almond flour can be a great substitute in certain recipes, especially in baked goods like pie crusts or stuffing. However, it’s denser and more moist than regular flour, so it works best when paired with a gluten-free flour blend.
As you prepare to gather with loved ones this holiday season, these mouthwatering Christmas recipes are sure to elevate your entertaining game. From the first bite of Cranberry Brie Bites to the last spoonful of Peppermint Chocolate Lava Cakes, each dish is crafted to create unforgettable moments around the table. Embrace the joy of cooking, the warmth of shared meals, and the magic of the season with these delectable recipes. May your holidays be filled with laughter, love, and, of course, fabulous food! If you have any questions or would just like to chat, please don’t hesitate to ask in the comments section or feel free to email me at hello@emmatarynjones.com. I look forward to hearing from you!
Much Love,
Emma
XO