10 Gluten-free Christmas recipes

Happy Monday everybody! There are 14 days until Christmas and I cannot wait! Our house is all decorated and I am starting to assemble my gingerbread houses 🙂 This year I decided to make a GINGERBREAD HOUSE VILLAGE! I have created my platforms and now all I have to do is decorate the villages! When it is all done I will be sure to share the finished product with you 🙂

As many of you know, well, hopefully all of you, I am partaking in blogmas this year! I am doing 12 days instead of 24 so for me blogmas will start this Wednesday, and I have created awesome header images for all 12 days 🙂

For today’s post I am going to be sharing another gluten-free recipe meal plan! But this time it is for CHRISTMAS! (To me the most wonderful time of the year) Who else is with me? I love blogging about food because it is something I love! I love to bake, cook, and decorate, especially during the Holidays. Since I am gluten-free baking and cooking can be a tad harder but over the years I have perfected the recipes. The recipes I am going to be sharing with you today are quick, easy to make, and are some of my favorite Holiday treats.


Caramel chocolate log (measurements in grams)

Caramel chocolate log


  •  butter, for greasing
  •  4 large eggs
  •  125g golden caster sugar, plus extra for sprinkling
  •  25g cocoa powder
  •  50g oat flour (check the label to ensure it’s gluten-free)
  •  100g dulce de leche (or Carnation caramel)
  •  icing sugar, for dusting
  •  50g (check the label to ensure it’s gluten-free), melted

For the filling

  •  400ml double cream
  •  2 tbsp light brown soft sugar
  •  ½ tsp ground ginger
  •  ½ tsp ground cinnamon
  •  ¼ tsp ground cardamom (the seeds from 3 pods, crushed)


  1.  Lightly grease a 26 x 36cm baking tray with a substantial rim and line with baking parchment. Heat oven to 180C/160C fan/gas 4.
  2.  To make the filling, put all the ingredients in a small saucepan and bring to the boil over a medium heat, whisking to dissolve the sugar and prevent lumps. Pour into a small container, cover with cling film and place in the fridge for a few hrs or until fully chilled.
  3.  Put the eggs and caster sugar in a large bowl and use an electric whisk to whisk for 5-8 mins or until the mixture has tripled in volume and holds a ribbon on the surface when the beaters are lifted from the bowl. In a separate bowl, mix together the cocoa powder, oat flour and a pinch of salt. Working in three additions, carefully sieve the dry ingredients over the egg mixture and carefully fold in, keeping the mixture light and airy. Carefully pour the batter onto the prepared tray and gently level out to an even layer.
  4.  Bake for 12-14 mins or until the cake springs back when lightly pressed. Remove from the oven and carefully slip the cake and parchment onto a wire rack to cool (unlike other roll cakes, this one isn’t pre-rolled as it is more likely to crack).
  5.  Once the cake is at room temperature, confidently turn over in one motion onto a piece of parchment sprinkled lightly with caster sugar, then peel off the lining parchment.
  6.  Whisk the spiced cream filling until it holds soft peaks, then spread to an even layer, leaving 2cm along the short edge clear. Spoon the dulce de leche randomly all over the filling and use a knife or a spoon to swirl together.
  7.  Carefully roll the cake, using the parchment underneath to help, making sure the uncovered sponge edge is at the end of the roll. Don’t worry if the cake splits a little, this is to be expected. Dust the cake with a thin layer of icing sugar and carefully lift onto a serving plate. To finish, drizzle the cake with the white chocolate. As this cake is made with very little fat, it is best served on the day it is made, as it will dry out more quickly.

I found this recipe & picture on bbcgoodfood

Smashed Cauliflower cheesy bites

  •  Nonstick cooking spray, for pan
  •  1 large head of cauliflower, cut into florets (about 3 cups)
  •  2 tbsp. extra-virgin olive oil
  •  kosher salt
  •  Freshly ground black pepper
  •  1 tsp. garlic powder
  •  1 c. shredded Cheddar cheese
  •  5 slices bacon, cooked and crumbled
  •  1 tbsp. finely chopped chives
  1.  Preheat oven to 425° and grease a large baking sheet with cooking spray.
  2.  In a large pot of salted boiling water, cook cauliflower until fork tender, about 5 minutes, then drain and pat dry.
  3.  Spread florets out in a single layer on the prepared baking sheet and toss with olive oil, salt, pepper, and garlic powder. Using a potato masher, or the bottom of a small glass, lightly smash the cauliflower florets.
  4.  Top each smashed cauliflower floret with a pinch of cheddar cheese and some bacon, then bake until cheese is melted and crispy around the edges, about 15 minutes.
  5.  Sprinkle chives over cauliflower and serve warm or at room temperature.

I found this recipe & picture on delish

Apple-Brussels Sprouts Salad

Apple-Brussels Sprouts Salad Horizontal




  •  2 tbsp. red wine vinegar
  •  extra-virgin olive oil
  •  1 tsp. honey
  •  1/4 c. chopped parsley
  •  kosher salt
  •  Freshly ground black pepper
  •  1/2 c. chopped walnuts
  •  2 lb. brussels sprouts, shredded
  •  1 large Fuji apple, cored and thinly sliced
  •  1/4 c. Freshly grated pecorino
  1.  In a small bowl whisk together vinegar, 2 tbsp olive oil, honey, half the parsley, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
  2.  Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 1 to 2 minutes.
  3.  Toss together brussels sprouts, apples and walnuts with half the dressing. Mix in additional dressing if desired.
  4.  Transfer to serving platter and top with grated Pecorino and remaining parsley. Serve immediately.

I found this recipe & picture on

Baked Brie with Honey and Rosemary


  •  1 7-oz. wheel brie
  •  Honey, for drizzling
  •  Fresh rosemary leaves
  1.  Drizzle brie with honey and top with rosemary. Bake at 350 degrees F until soft and starting to ooze, 10 minutes.

I found this recipe & picture on

Gluten-free Coconut Macaroon

  •  1 13cups shredded coconut
  •  13cup sugar 
  •  2 tablespoons rice flour, ener-g brand
  •  2 egg whites
  •  12teaspoon almond extract


  1.  Preheat oven to 325°F.
  2.  Combine coconut, sugar and rice flour.
  3.  Stir in beaten egg white and almond extract. Mix well.
  4.  Drop from teaspoon onto greased cookie sheet.
  5.  Bake for 25 minutes until browned on edges. Then, place on cooling sheets.

I found this recipe & picture on genius kitchen

Mashed Cauliflower



  •  2 medium heads cauliflower, florets removed
  •  6 oz. cream cheese, softened
  •  1/3 c. milk
  •  kosher salt
  •  Freshly ground black pepper
  •  Chopped chives, for garnish
  •  Butter, for serving
  1.  Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well, pressing with paper towels or a clean dish towel to remove as much excess water as possible.
  2.  Return to pot and mash cauliflower with a potato masher until smooth and no large chunks remain.
  3.  Stir in cream cheese and milk and season with salt and pepper and mash until completely combined and creamy. (Add a couple tablespoons more milk until you reach desired consistency.)
  4.  Garnish with chives, season with more pepper, and top with a pat of butter.

I found this recipe & picture on

Creamed Bacon Spinach

Creamed Bacon Spinach Horizontal

  •  8 oz. bacon, cut into 1/2-inch pieces
  •  1 tbsp. all-purpose flour
  •  1 garlic clove, grated
  •  3/4 c. heavy cream
  •  kosher salt
  •  Freshly ground black pepper
  •  2 lb. baby spinach
  1.  In a large cast iron skillet over medium heat, crisp bacon until deep golden brown, about 6 to 8 minutes. Transfer bacon to a paper-towel lined plate. Drain bacon fat leaving 2 tbsp in the pan; discard excess.
  2.  Increase heat to medium-high and add flour; mix with a wooden spoon for 1 minute. Add garlic, heavy cream, 1 tsp salt, and 1/2 tsp black pepper; bring to a boil and simmer on low for 2 minutes.
  3.  Fold in spinach until warmed through and wilted.
  4.  Transfer to serving dish and garnish with crispy bacon.

I found this recipe & picture on

Roasted Side of Salmon with Shallot Cream

Roasted Side of Salmon with Shallot Cream | This dish is as simple as it gets, and yet it's very impressive for company. Shallots, dill, and lemon are classic flavorings for salmon. If you can't find crème fraîche, use sour cream.


  1.  Preheat oven to 450°.
  2.  Combine first 5 ingredients and 1/8 teaspoon salt in a small bowl, stirring with a whisk.
  3.  Place fish, skin side down, on a parchment-lined baking sheet. Rub fish with oil; sprinkle with remaining 1 teaspoon salt and pepper. Bake at 450° for 8 minutes. Remove from oven.
  4.  Preheat broiler to high.
  5.  Broil fish 4 minutes or until desired degree of doneness. Sprinkle with chives. Cut fish crosswise into 6 equal portions, top evenly with shallot cream, and  serve immediately.

I found this recipe & picture on My recipes

Gluten-free Jam Cookie



  •  1 cup sweet rice flour
  •  12cup tapioca flour
  •  1 14cup cornstarch
  •  18cup potatoes starch (plus extra 1/8 cup for rolling this out)
  •  1 teaspoon baking powder
  •  2 12teaspoons xanthin gum (can be skipped if needed)
  •  1 teaspoon salt
  •  1 cup granulated sugar
  •  1 cup unsalted butter (room temperature)
  •  1 medium egg
  •  1 12teaspoon vanilla extract
  •  12teaspoon butter flavoring
  •  14teaspoon almond extract
  •  1 cup powdered sugar
  •  12cup jam (I like seedless raspberry & blackberry)


  1.  Set oven to 350°F.
  2.  Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
  3.  Cream butter and sugar on med-high in mixer with whip.
  4.  Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
  5.  Carefully add in dry mixture on low speed and mix until just combined.
  6.  Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8″ thick (can be a bit thicker).
  7.  Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an “O”.
  8.  Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough).
  9.  Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust “O” shapes with powdered sugar while still warm.
  10.  Spread 1 tsp of jam/jelly on circles, carefully press the dusted “O” on top.

I found this recipe & picture on genius kitchen

Baileys Flourless Peanut Butter Cookies


  •  1 cup creamy peanut butter
  •  1 teaspoon baking powder
  •  1 cup sugar
  •  1 egg
  1.  Preheat oven to 350
  2.  Cream peanut butter & sugar in a bowl. beat in the baking powder, add the egg. Mix well until well combined.
  3.  The dough will be sticky- roll some dough into a ball- the smaller the cookies the better they are- roll ball in white sugar.
  4.  Line a cookie sheet with parchment paper, place balls on sheet.
  5.  Bake for 10 minutes- should feel coherent & a little soft- Take sheet out & let rest at least 5 minutes, carefully transfer to wire rack. Should be hardened in 10 minutes.

I found this recipe & picture on genius kitchen

Thank you so much for reading today’s post! 🙂 If you have any questions feel free to leave them below along with any posts you would like me to blog about! I am starting the 12 days of blogmas this Wednesday so make sure you are following my blog so you DO NOT miss the first day 🙂

Have a great day and I will see you Wednesday the 12th for the first day of blogmas.


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    1. All of these recipes sound great!

      I think the Smashed Cauliflower Cheesy Bites sound especially delicious!

      And those flourless peanut butter cookies sound fantastic!

      Thanks for sharing.

      🎄Looking forward to🎄Wednesday, Day 1 of Blogmas🎄

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