How to make a Gluten Free Christmas Dinner
Forget the presents. Forget the cheesy Christmas tunes. Forget carol singers. There’s only one thing that keeps our excitable selves awake till’ the early hours on Christmas Eve…THE CHRISTMAS DINNER! We’ve only just broken into December and we’re already thinking about tactics – do we save best till last (obvs the roast potatoes), do we go for the bit-of-everything-in-the-mouth-at-once approach, or do we go for the divide and conquer method. SO much to think about, so little time.
On top of the stress of our dinner-demolition planning, we’ve also got to think about cooking up a few coeliac alternatives to some of the best parts of the meal. All so you don’t have to. Here are a few of our favourite gluten-free recipes for some Crimbo Dinner favourites!
Some consider stuffing to be the finest member of the roast dinner family, the glue that holds the family together. Whether you prefer balls, discs, or just a good ol’ splattering on the plate – that little explosion of herby goodness makes for the perfect companion to anything else on the plate. Here’s what y’all need to do (courtesy of Coeliac UK):
- 1 loaf gluten-free bread*
- 1 bunch parsley
- 50g (2oz) margarine
- 2 onions, chopped finely
- 200g (8oz) mushrooms, chopped
- Salt and pepper
- 1 egg, beaten
- Melt margarine in a saucepan and soften onions over a low heat
- Add mushrooms and cook for a further 4-5 minutes
- Allow to cool
- Add parsley and breadcrumbs and season to taste
- Bind with as much beaten egg as necessary
- Use to stuff your turkey or roll into balls about 4cm in diameter. Roast the stuffing balls in hot fat for about 30 minutes at 190oC, 375oF, Gas mark 5, until golden brown.
Where would we be without Gravy, ey? We don’t know, but we certainly wouldn’t be eating Christmas dinner. Dry, non-gravy-saturated Yorkshire Puddings? No thanks. Luckily for us, in recent years we’ve seen a growing number of great tasting gluten-free instant gravies; plus, making your own GF gravy is also pretty easy!
- 1 tsp potato starch or 2 tsp corn flour
- 1 tsp cranberry or redcurrant jelly (sieve out any bits)
- 300ml chicken or turkey stock
- Tip all the fat and juices out of the roasting tin into a bowl.
- Put the tin on the hob over a medium heat and stir in the potato flour or cornflour, plus the jelly.
- Cook until it is beginning to brown.
- Pour in a splash of the stock, stirring until the starch turns to a smooth paste.
- Continue adding the stock, stirring well.
- Spoon the fat off the juices in the bowl and add the juices to the gravy.
- Taste and season.
Okay, so these aren’t strictly part of Christmas dinner, but leaving you high and dry without a decent GF mince pie recipe was out of the question. It’s an unwritten rule in our office that any mince pie left unattended for longer than 45 seconds falls into the realm of finders-keepers – a rule that is no doubt replicated in the majority of households in the UK. Prepare to double, perhaps even octuple (yeah, that’s x8) the recipe below should your appetite for mince pies be as ferocious as ours.
Ingredients (Makes 12)
- 225g gluten-free flour
- 110g cold butter, grated
- Pinch of salt
- 1 egg, plus extra for glazing
- 1 tsp vanilla essence
- Grated zest of a lemon
- Jar of mincemeat
- Granulated sugar
- Put flour in a food processor with a pinch of salt and the butter.
- Whizz until the butter is incorporated.
- Beat egg, vanilla, lemon zest and 2 tbsp water together, add to the mixture, and pulse until mixed through.
- Turn the mixture on to a sheet of cling film and press the crumbly mass together to make a ball of dough.
- Pat into a disc, wrap in the cling film and chill in the fridge for at least an hour.
- Preheat the oven to 220C/425F/gas 7.
- Roll out the pastry on a floured surface as thick as a pound coin.
- Stamp out 12 circles and to line a 12-hole bun tin.
- Fill with mincemeat.
- Cut 12 more stars to fit the tops and lay over the mincemeat.
- Brush with beaten egg and sprinkle with granulated sugar.
- Bake for 15-20 minutes until browned.
- Dust with icing sugar and top with curls of lemon zest.
Whilst there are a few more Christmas dinner items that need freeing from the hefty chains of gluten, we’ve got a pile of mince pies sitting on our desk and they’re not going to eat themselves. Tata for now!