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Gluten Free Holiday Recipes

These days many people are switching to a Gluten Free Diet, so here's some ideas for holiday recipes with no gluten that still taste terrific

Gluten Free Gravy

Drippings from the roasted turkey
1/2 cup plus 2 Tablespoons of
dry white wine
2 1/2 cups turkey broth or gluten free chicken stock
2 teaspoons chopped fresh thyme
1/2 cup heavy cream (optional)
2 Tablespoons gluten free flour
2 Tablespoons cold
unsalted butter (optional)
Salt and freshly ground black pepper to taste

Set the roasting pan with the turkey drippings over two burners set on medium high heat. Add the white wine, and 1/2 cup of turkey broth to the roasting pan. Cook, stirring up the browned bits on the bottom of the pan, until the liquid comes to a simmer. Strain the contents of the roasting pan through a sieve into a medium saucepan.
Add the remaining 2 cups of turkey broth along with the thyme; bring to a boil over medium high heat; reduce heat and simmer for 5 minutes.

Meanwhile, place the cream and gluten free flour in a small bowl and whisk until blended. Gradually whisk the cream mixture into the broth mixture. Bring to a boil over medium high heat, whisking constantly. Reduce the heat and simmer, whisking constantly, until the gravy is thickened. Adjust seasonings to taste with salt and freshly ground black pepper.

For an extra rich gravy, just before serving whisk in 2 tablespoons of cold unsalted butter (optional).
Keep gravy hot until ready to serve.

Reprinted with permission from www.glutenfreeda.com

Honey Brined Turkey Stuffed with Lemons and Thyme
1 20 pound turkey
8 quarts water
2 cups coarse salt
1 cup honey
2 bunches of fresh thyme
8 garlic cloves, peeled
2 Tablespoons ground black pepper
2 lemons, halved
2 Tablespoons olive oil
4-5 cups of gluten free chicken broth for basting

Rinse turkey and place in a large, heavy plastic zip-lock bag. Place turkey, in bag, in a large stock pot.
In a large bowl, add water, salt and honey, mixing until salt dissolves. Add one bunch of thyme, plus garlic and pepper, and blend. Pour brine into zip-lock bag with turkey. Gather bag up tightly around turkey and secure it so that as much of the air as possible is removed and turkey is covered with brine. Place the pot in the refrigerator for 24 hours.

Position a rack in bottom third of oven, and preheat oven to 350 degrees. Drain turkey, discarding brine. Pat turkey dry inside and out. Pour lemon juice into turkey cavity and place the squeezed lemon halves along with remaining bunch of thyme inside turkey cavity. Tuck wings under the back and tie legs together with kitchen string.

Place turkey breast-side down on a rack in a large roasting pan. Rub bird all over with olive oil. Roast turkey for 1 hour and baste with chicken broth. Continue to roast for 1 1/2 more hours then remove from oven and turn turkey breast-side up. Return to oven and continue roasting, basting with chicken broth every 30 minutes until done. Turkey is done when internal temperature of a meat thermometer inserted into the inner thigh area reaches 170-180 degrees Farenheit. Place turkey on a platter, tent with foil, and let rest for 30 minutes before carving.

Reprinted with permission from www.glutenfreeda.com

Buttermilk Drop Biscuits
2/3 cup rice flour
1/4 cup potato starch
1/4 cup tapioca starch
1 tablespoon sugar
2 tsp baking powder
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 egg
1/4 cup oil
1/2 cup buttermilk

Combine rice flour, potato starch, tapioca starch, sugar, baking powder, xanthan gum, salt, and cream of tartar.

In small mixing bowl slightly beat eggs; add oil, and buttermilk. Stir into dry ingredients and mix well.

Drop by large spoonfuls onto greased baking sheet. Bake at 400 F for 12-15 minutes. 

Makes 6-8 large biscuits.

Reprinted with permission from www.gluten.net

Gluten Free Apricot & Wild Rice Stuffing
3/4 cups wild rice
1/2 cup chopped dried apricots
1/4 cup dry white wine
1/4 cup water
1/4 cup dried cherries
1/4 cup toasted pine nuts
2 tablespoons chopped fresh parsley
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/4 cup chopped scallions

Cook the wild rice according to package instructions. Meanwhile, in a medium bowl, combine apricots, white wine, and water. Heat in the microwave on high 1 to 2 minutes or until hot. Let stand 10 minutes; drain. Heat the oven to 350 degrees. Grease a 2-quart casserole. Drain apricots and discard the soaking liquid; place apricots in a large bowl. Add cooked wild rice, cherries, pine nuts, parsley, nutmeg, cloves, salt, and pepper.

Melt butter in a large skillet. Add celery; cook 6 to 8 minutes or until tender. Add scallions, cook another 30 seconds. Add to wild rice mixture; mix well. Season to taste with salt and freshly ground pepper.

Spoon into a casserole dish.

Bake 30 to 40 minutes or until hot.

Reprinted with permission from www.glutenfreeda.com

Open-Face Apple Crumble Pie
A delicious apple-crumble pie with a crust made from gluten-free oats

1 1/2 cups gluten-free rolled oats
1/2 cup coconut-date rolls
1 tablespoon all-purpose gluten-free flour
3 tablespoons Swerve or ZSweet
1/4 teaspoon fine salt
1/4 cup butter or Earth Balance natural shortening sticks
2 tablespoons agave
2 tablespoons ice water

3 1/2 pounds Fuji and/or Granny Smith apples
2 tablespoons lemon juice
1/3 cup Swerve or ZSweet
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons unsalted butter or vegetable butter

3/4 cup all purpose gluten-free flour
3/4 cup almond meal
1/4 cup Swerve or ZSweet (sugar alternative)
1/4 cup unsalted butter or vegetable butter

To make the crust: In a food processor, place the rolled oats, coconut-date rolls, gluten-free flour, Swerve or ZSweet, and salt. Blend until finely ground. Cut shortening into small pieces and add to oat mixture in food processor. Pulse about 5-6 times until combined and then switch to blend for 20-30 seconds.

Add agave and ice water to the crust mixture. Pulse until just combined. Batter will be crumbly. Evenly and firmly, press the prepared crust mixture into the bottom, up the sides, and onto the rim of a 9-inch glass pie plate. Press the edges firmly. Freeze pie shell for 15 minutes. Meanwhile, preheat the oven to 350 degrees.

To make the filling: Peel, core, and cut apples into 1/4 inch thick slices. In a large bowl, toss together the apples, lemon juice, Swerve or ZSweet, cinnamon, and nutmeg. Pour the mixture into the prepared pie shell, mounding apples more toward the center. Cut butter into small pieces and dot on top of the pie filling.

To make the crumble: In a small bowl, combine flour, almond meal, and Swerve or ZSweet. With a pastry cutter or two forks, cut in butter until mixture resembles course crumbs. Use your fingers to squeeze mixture together into pea-size pieces. Sprinkle the crumb topping over the apples to cover completely. Bake the pie for about one hour. Cool on a wire rack before serving.

Excerpted with permission from Sugar-Free Gluten-Free Baking and Desserts 2009 by Kelly E. Keough. Published by Ulysses Press, Berkeley, CA. Available in stores or visit www.ulyssespress.com.

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Eating Well on a Gluten Free Diet

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