Gluten Free Holiday Celebrations
By: Jacqueline Gomes, RDN, MBA
Here come the holidays. Are you ready to handle them gluten free? Whether it’s your first gluten-free celebration or you’re a seasoned gluten free host, we’re here to help get you through smoothly. For one, entertaining for gluten free guests has gotten progressively easier. With an abundance of new and improved gluten free items on the shelves combined with naturally gluten free foods you’ll be sure to serve a successful and delicious holiday meal.
Eat Well tip: A gluten-free diet is free of all forms of wheat, rye, barley, and some oats. When using oats be sure to select brands labeled “gluten-free”.
What to serve to Gluten Free Guests:
Appropriate side dishes include potatoes, quinoa and rice. All fruits and vegetables are naturally gluten free so be sure to have an abundance of these available for your guests. In addition, proteins such as meats, poultry, fish, nuts and eggs are also safe for your gluten free guest. Always be mindful of cross-contamination; never use the same kitchen utensil from a gluten containing food in a gluten-free food.
Gluten Free Desserts
Tasty selections for dessert include: candied nuts, baked apples, rice-marshmallow treats, and chocolate covered strawberries. Consider trying out some newer gluten free items such as Gluten free Flour, GF Graham Cracker crusts, Animal crackers and GF pie crust to create amazing pies.
Gluten Free Berry-Chia Biscuits
Prep: 30 minutes
Bake: 35 minutes
Makes: 12 Biscuits
- 3 cups Greenway® Frozen Berries, Raspberries and/or blueberries
- ¼ cup Maple Syrup
- ¼ cup Chia Seeds
- ½ teaspoon Vanilla Extract
- 2 ½ cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour
- 2 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoons Domino® Sugar
- 1 teaspoon Salt
- ½ cup Unsalted Butter, chilled and cut into ¼ inch cubes
- 2 Greenway® large Eggs
- ¾ cup Buttermilk
Berry Chia Jam
- Combine frozen berries and maple syrup in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minutes.
- Add chia seeds and cook until very thick, about 15 minutes. Stir often.
- Remove from heat and let cool then add vanilla extract. Store excess jam in the refrigerator in an air-tight container for up to 7 days.
- Preheat oven to 450°F. Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, sugar and salt in a large bowl.
- Cut butter into ¼ inch pieces, using a pastry blender press butter into flour mixtures until it resembles very small pebbles.
- In a small bowl, briskly stir together both eggs and buttermilk. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir until a soft dough forms. Dough will be slightly wet.
- Turn dough out onto a large piece of parchment paper. Sprinkle lightly with a bit more gluten free flour and roll or pat dough to ½ inch thick. Fold dough in half, then fold in half again. If needed, sprinkle with more gluten free flour then roll or pat dough to 1 inch thick. Cut dough with a 2-inch round biscuit cutter, pressing straight down (don’t twist). If dough sticks, dip the cutter into gluten free flour between each biscuit.
- Using your thumb, lightly press a well into the center of each biscuit. Fill with 1 teaspoon chia jam.
- Place biscuits on the prepared baking sheet. Bake for 15-16 minutes or until tops are golden brown. Remove from oven and cool on the baking sheet for 5 minutes.
Recipe: Bob’s Red Mill
Photo: Jacqueline Gomes, MBA, RDN