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Gluten Free and Christmas time!

Christmas is the time of year that we eat, drink and be merry!

christmas tree

christmas tree (Photo credit: fsse8info)

Sadly, for those of us that are coeliac or gluten intolerant this presents a problem.So many of the traditional holiday time fare, is full of gluten. On the NO list are mince pies, Christmas cake, Christmas pudding, gingerbread, Christmas cookies and biscuits-even the traditional turkey stuffing is a no-go.

When you are out at Christmas parties and end-of-year festivities, the usual finger food i.e. cocktail pies and pasties, mini quiche, samosas, arancini balls, crumbed fish bites,mini toast,finger sandwiches, cupcakes, mini creme puffs-all contain gluten, so you run the risk of over-indulging on drinks, while you watch everyone else eating! Don’t forget many beers, ciders and some spirits have gluten-stick to dry white wine, red wine or my favourite, champagne-or any type of bubbles really!

English: A neatly decorated Christmas cake.

English: A neatly decorated Christmas cake. (Photo credit: Wikipedia)

What to do? Depending on where you live, there are now companies coming out with new gluten-free products every day. We have gluten-free Christmas cakes and mince pies appearing in supermarkets, and here in Adelaide we have a wonderful gluten-free shop run by Romeo’s Supermarkets in North Adelaide, that is a treasure trove of all things I can eat!

For those of you that prefer to make your own or don’t have access to any of the gluten-free treats, I have included below some of my favourite recipes for you to try.

Let me know how you go! Don’t forget to have a look at my new website: It is full of recipes, information, health tips and ideas for losing weight.


450g mixed dried fruit

50g glace cherries

225g unsalted butter (chopped into small bits)

250g caster sugar  & 200ml. cold water

2 large eggs (beaten)

pouring a little brandy into cake

Pouring a little brandy into cake

2tbsp. black treacle

290g gluten-free flour                                                                           1.5 tsp bicarbonate of soda

1.5 tsp cream of tartar

1 tsp xanthan gum (this keeps it moist and tasting like a cake!)

2 tsp mixed spice (gluten free!)

Method: Place dried fruit, glace cherries, butter, caster sugar and water into a stainless steel pan and bring to the boil while stirring. Boil for 5 minutes, stirring occasionally. Put the lid on and set aside until cold.

Preheat oven to 180C. Use a 23 cm round spring-form cake tin ( approximately 8 cm deep).Line well with a layer of baking paper,brush with melted butter and dust with gluten-free flour. Put the cold fruit mixture into a large mixing bowl and add the 2 large beaten eggs.Add black treacle,flour,bicarb. soda,cream of tartar,xanthan gum, and mixed spice and mix well. Spoon into your prepared greased and floured baking tin.

Tip: Before placing in the oven, when you have your mix in the cake tin, hold it at about knee height and drop the cake tin carefully onto the floor several times. This removes any air bubbles and you don’t have holes in your cake!

Bake until well risen and brown, about 1 hour. Resist the temptation to open the door and check as the cake will sink in the middle. Remove and cool on wire rack. the cake will keep beautifully for up to a week if you wrap it in foil.

Tip: When almost cold, use a fine metal skewer and carefully put fine holes over the top of the cake almost through to the bottom. then carefully pour 2 tablespoons of brandy over the top of the cake. This will improve the taste!

P.S. If you ice your cake, make sure your icing sugar or mix, doesn’t contain flour-most of them do!


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Merry Christmas to everyone!

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