We’re in a blessed age when going gluten free does not mean sacrificing taste or traditional holiday treats! You can stay gluten free yet still celebrate with goodies this season. We offer these recipes and links to encourage you to go or stay gluten free and for your enjoyment.
Sugar Cookies from Jules Gluten Free:
(Can be made dairy-free & vegan as well!)
- 1/2 cup shortening (Earth Balance® Shortening Sticks)
- 1 cup granulated cane sugar
- 1 egg or egg substitute (see below*)
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon pure vanilla extract
- Food coloring (optional)
- 2 1/4 cups Jules Gluten Free™ All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Gluten-free sprinkles or colored sugar (optional)
(*Egg Substitutes: e.g. Ener-G Egg® Replacer or whisk together: 1 Tbs. milk powder or DariFree™ Milk Powder + 1 Tbs. cornstarch + 2 Tbs. warm water)
Cream shortening and sugar until very fluffy. Add egg (or egg replacer), vanilla extract, milk, and food coloring, beating until integrated. Add the dry ingredients last, mixing until evenly blended. Form the dough into a ball and wrap tightly with plastic wrap. Refrigerate or freeze until cold and no longer sticky, at least 2 hours.
Preheat oven to 375ºF (static) or 350ºF (convection).
Lightly flour the rolling surface, rolling pin and cookie cutters with Jules Gluten Free™ All Purpose Flour. Roll the dough to approximately 1/8-inch thickness and cut shapes, re-rolling dough scraps to utilize all the dough.
Place cut-out cookies onto a parchment-lined cookie sheet and decorate with colored sugar or sprinkles, if desired. Bake approximately 8–10 minutes, but remove before they begin to brown at the edges. When baked and cooled, frost with Easy Cookie Icing, if desired.
Yields: 2 dozen cookies, depending on size.
Gingerbread People from Jules Gluten Free:
- 3/4 cup shortening or butter (Dairy-Free: Earth Balance® Shortening or Buttery Sticks/Soy-free: coconut oil)
- 1/4 cup agave nectar or honey (use molasses if making gingersnaps)
- 1 cup brown sugar
- 1 tsp. gluten-free vanilla extract
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1 cup white rice flour
- 1/2 cup buckwheat or brown rice flour
- dash of salt
- 2 tsp. cinnamon
- 3 tsp. gluten-free baking powder
- 1/2 cup cold water
- (2 tsp. ginger and 1 tsp. cloves if making gingersnaps)
Beat together the first four ingredients in one large bowl, and mix all of the remaining dry ingredients in another bowl. Slowly stir the dry mixture into the first bowl, adding water as necessary to create a consistency such that you could make a ball with the dough.
Divide the dough in half, cover and refrigerate or freeze for at least two hours or until very cold. Using all butter and/or without chilling first, this dough will be very sticky to work with.
Preheat oven to 325º F for static ovens, 300º F for convection.
Roll one half out onto a surface dusted with Jules Gluten Free™ All Purpose Flour. The dough should make a large 1/8 – 1/4 inch thick rectangle. You may roll it more thinly or more thickly, depending on how you prefer your cookies: the thinner the dough, the crispier the cookie.
Cut into smaller rectangles like graham crackers and lift with a spatula onto a baking sheet lined with parchment paper. Finally, prick each cracker with a fork in rows, as you would with a graham cracker. Sprinkle with cinnamon-sugar mixture before baking, if you like. To make gingerbread men, simply cut with those cutters instead of cutting rectangles.
*If you are making these crackers/snaps for a crust, there is no need to cut them into individual crackers or to make them look pretty. Simply roll the dough out directly onto parchment paper to the desired thickness (thinner is better for a crispy crust), bake and break apart into smaller pieces to crush into crust when cooled.
Bake for 20-30 minutes, or until they are lightly browned. Let them cool on the baking sheet 5 minutes before lifting to a cooling rack. (Makes fantastic s’mores too)
Yield: 100 – 125 crackers, depending on size. www.julesglutenfree.com
Challah from Jules Gluten Free
- 1/3 cup warm water
- 1 package rapid rise gf yeast (Red Star®)
- 1 tsp. granulated cane sugar
- 1 cup vanilla dairy or non-dairy yogurt, at room temperature (So Delicious® Vanilla Coconut Yogurt)
- 1 tsp. apple cider vinegar
- 5 large egg yolks at room temperature (slightly mixed)
- 1/3 cup canola oil
- 4 Tbs. honey, agave nectar or molasses
- 4 cups Jules Gluten Free™ All-Purpose Flour
- 3 Tbs. + 2 tsp. granulated cane sugar
- 1 1/4 tsp. kosher salt
- 1/2 tsp. baking soda
- 2 tsp. gluten-free baking powder
- 1 large egg, mixed
- poppy seeds, sesame seeds, raisins, or other topping or mix-in (optional)
Preheat your oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Prepare a baking sheet by lining it with parchment paper.
In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.
Using either method, once the dough is combined, divide it in half and divide each half into three equally-sized balls. Roll each ball out into an 18-inch coil or log on a clean, flat surface dusted lightly with Jules Gluten Free™ All Purpose Flour. Pinch together one end of each coil, wetting them slightly with water to help them join together at the top, then braid them, finishing by connecting them to the top of the other end in order to form a crown, or circular shape, or simply leave as a long braid.
Gently transfer it to the parchment-lined baking sheet. Repeat for the second set of three balls. In the alternative, you can simply divide the dough in half, roll out into a flattened coil, then twist upon itself and join at the ends to form a circular loaf; repeat with the other half of the dough ball.
In a small bowl, mix the extra egg together and brush over each loaf well, coating the entire top surface. Sprinkle the seeds or any toppings at this point, then place the tray (covering the loaves with wax paper sprayed with cooking oil) in a warming drawer set to low heat, or into the preheated oven for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage).
Once risen slightly, place the uncovered tray in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes. Remove to cool on a wire rack. www.julesglutenfree.com
GF Gingerbread House Kit:
or learn how to make your own at:
For more gluten free holiday recipes, check out these links:
And if you’re trying to cut out all grains, be sure to read out grain-free holiday baking post coming up next!
Elite Care by Dr. Liesa Harte, M.D.
1524 South IH 35, Suite 140
Austin, TX 78704