6 Introduction 8 About 10 Gluten-free Christmas Survival Guide 14 A Crash Course on Preparing Gluten-free Food at Christmas 18 Christmas Checklist 20 Gluten-free Guide to Alcohol at Christmas 22 Gluten-free Store-cupboard Ingredients 28 Useful Equipment 32 Key 34 Festive Bakes 72 Edible Gifts 94 Festive Party Food 112 Christmas Lunch 144 Desserts 180 Festive Leftovers 204 Essentials 206 Don’t Forget About These! 210 Index 219 Egg Conversion Guide 219 Gas Mark Conversion Guide 221 Thank You 222 About the Author i C ONTENT S6 Introduction 8 About 10 Gluten-free Christmas Survival Guide 14 A Crash Course on Preparing Gluten-free Food at Christmas 18 Christmas Checklist 20 Gluten-free Guide to Alcohol at Christmas 22 Gluten-free Store-cupboard Ingredients 28 Useful Equipment 32 Key 34 Festive Bakes 72 Edible Gifts 94 Festive Party Food 112 Christmas Lunch 144 Desserts 180 Festive Leftovers 204 Essentials 206 Don’t Forget About These! 210 Index 219 Egg Conversion Guide 219 Gas Mark Conversion Guide 221 Thank You 222 About the Author i C ONTENT S) 14 A Cr ASH C o U r SE on Pr EPA r I n G G LUTE n- F r EE F oo D AT C H r IS TMAS of course, the same rules apply as they do all year round! But it’s important to remember that the festive season can introduce new situations and challenges that may otherwise slip under the radar. After all, even the tiniest particle of gluten could be enough to make someone with Coeliac disease very ill. remember: if foods that are gluten-free somehow come into contact with gluten at any point, then the food is no longer gluten-free and is no longer safe to eat. This is referred to as cross-contamination. So allow me to introduce you to the golden rule: Gluten-free food should not be stored, prepared, cooked or served alongside gluten-containing food, nor should it come into contact with any traces of gluten through contaminated utensils, hands, work surfaces, etc. And while the golden rule can sum up this entire guide in one sentence, it’s helpful to be specific in practical application. That’s why I’ve broken down the golden rule into five simple actionable steps: source, store, prepare, cook and serve. remember, this isn’t an exhaustive guide that covers all eventualities, but rather steers you through the most common occurrences of cross- contamination at Christmas. 1. Source not surprisingly, gluten-free food starts with gluten-free ingredients! But luckily for us, sourcing gluten-free products and ingredients is easier than it has ever been. Unlike days gone by, sourcing gluten-free ingredients is as simple as heading to the supermarket. And, of course, the larger the supermarket, the more likely it is that you’ll have a wider selection. You shouldn’t have too much trouble sourcing all your festive essentials, as most supermarkets will not only still stock their all-year-round gluten- free selection but also have all their seasonal gluten-free Christmas products out too. It’s the best selection we get all year by far! So how do you know what’s gluten-free and what isn’t? Most supermarkets have gluten- free (or ‘free from’) ranges which are clearly labelled, and some of the products from their ‘normal’ ranges will occasionally state ‘gluten- free’ on the front or the back of the product. But remember: not all products will clearly have ‘gluten-free’ emblazoned on the front of the packaging, nor do they actually need Preparing A CR ASH C OURSE ON F OOD A T CHRIS TMAS Gluten-free) 14 A Cr ASH C o U r SE on Pr EPA r I n G G LUTE n- F r EE F oo D AT C H r IS TMAS of course, the same rules apply as they do all year round! But it’s important to remember that the festive season can introduce new situations and challenges that may otherwise slip under the radar. After all, even the tiniest particle of gluten could be enough to make someone with Coeliac disease very ill. remember: if foods that are gluten-free somehow come into contact with gluten at any point, then the food is no longer gluten-free and is no longer safe to eat. This is referred to as cross-contamination. So allow me to introduce you to the golden rule: Gluten-free food should not be stored, prepared, cooked or served alongside gluten-containing food, nor should it come into contact with any traces of gluten through contaminated utensils, hands, work surfaces, etc. And while the golden rule can sum up this entire guide in one sentence, it’s helpful to be specific in practical application. That’s why I’ve broken down the golden rule into five simple actionable steps: source, store, prepare, cook and serve. remember, this isn’t an exhaustive guide that covers all eventualities, but rather steers you through the most common occurrences of cross- contamination at Christmas. 1. Source not surprisingly, gluten-free food starts with gluten-free ingredients! But luckily for us, sourcing gluten-free products and ingredients is easier than it has ever been. Unlike days gone by, sourcing gluten-free ingredients is as simple as heading to the supermarket. And, of course, the larger the supermarket, the more likely it is that you’ll have a wider selection. You shouldn’t have too much trouble sourcing all your festive essentials, as most supermarkets will not only still stock their all-year-round gluten- free selection but also have all their seasonal gluten-free Christmas products out too. It’s the best selection we get all year by far! So how do you know what’s gluten-free and what isn’t? Most supermarkets have gluten- free (or ‘free from’) ranges which are clearly labelled, and some of the products from their ‘normal’ ranges will occasionally state ‘gluten- free’ on the front or the back of the product. But remember: not all products will clearly have ‘gluten-free’ emblazoned on the front of the packaging, nor do they actually need Preparing A CR ASH C OURSE ON F OOD A T CHRIS TMAS Gluten-free) 54 F ES TIVE B AKES Sadly, a pesky ‘may contain’ warning stands between me and a lust for a certain well-known chocolate orange treat. Fortunately, this recipe has satiated that craving for many years now and I’ve never looked back! There are also a few alternative orange-flavoured chocolates available this time of year, which are perfect for adorning your chocolate orange yule log. 1 Preheat the oven to 180°C fan / 200°C / 400°F. Grease a 33 x 23cm (13 x 9in) Swiss roll tin (pan) and line with non-stick baking parchment. 2 In a large mixing bowl, whisk together the sugar, eggs and orange extract until light and a little frothy – I use an electric hand whisk. Sift in the flour, xanthan gum and cocoa powder. Fold into the mixture carefully until fully combined. Gently pour the mixture into the prepared Swiss roll tin, ensuring it spreads right to the edges and is as even as possible. 3 Bake in the oven for about 9 minutes. The sponge should have come away a little bit from the sides of the tin and be slightly risen. 4 remove from the oven and very carefully invert it onto another piece of baking parchment that’s lightly dusted with icing sugar. Carefully peel off the parchment that was on the bottom in the oven. While the sponge is still warm, roll the sponge up from a short side, with the dusted parchment inside it as you roll, into a log shape. Leave to cool completely. I usually put something heavy against it to ensure it stays fairly tight and doesn’t unroll itself. 5 While the sponge is cooling, make the icing. Place the butter in a stand mixer (or in a large mixing bowl if using an electric hand whisk) and mix on a high speed for 5 minutes, until a much paler yellow. Add the icing sugar in 2 stages, mixing each addition for 3–5 minutes before adding the next. now add in the melted, cooled chocolate and mix until fully combined, followed by the orange extract. 6 Carefully unroll the sponge and remove the baking parchment. Spread a layer 1cm (½in) thick of the icing on the unrolled sponge, leaving a 5mm (¼in) clear border around the edge. Carefully roll the sponge back up, as tightly as you can for the best swirl, and transfer to a serving board. 7 Cover the rolled up sponge with the remaining icing and use a fork or sharp knife to make a bark-like pattern. optionally dust with icing sugar for a snowy finish, and top with some chocolate orange chocolates. Slice to reveal the swirl and serve. Makes 10 slices Takes 40 minutes + 1 hour cooling • 100g (½ cup) caster (superfine) sugar • 4 large eggs • 2 tsp orange extract • 65g (½ cup) gluten-free self-raising (self-rising) flour • ¼ tsp xanthan gum • 40g (½ cup minus 1 tbsp) unsweetened cocoa powder • A small handful of chocolate orange treats (ensure gluten- free), to decorate For the chocolate icing • 250g (1 cup plus 2 tbsp) butter, softened • 250g (1¾ cups) icing (confectioners’) sugar, plus extra for dusting • 250g (9oz) dark chocolate, melted and cooled • 2 tsp orange extract Freezable: once cooled and iced, slice and freeze in an airtight container for up to 3 months. use a hard dairy-free alternative to butter and dairy-free chocolate Chocolate Orange use lactose-free chocolate use lactose-free chocolate Yule Log) 54 F ES TIVE B AKES Sadly, a pesky ‘may contain’ warning stands between me and a lust for a certain well-known chocolate orange treat. Fortunately, this recipe has satiated that craving for many years now and I’ve never looked back! There are also a few alternative orange-flavoured chocolates available this time of year, which are perfect for adorning your chocolate orange yule log. 1 Preheat the oven to 180°C fan / 200°C / 400°F. Grease a 33 x 23cm (13 x 9in) Swiss roll tin (pan) and line with non-stick baking parchment. 2 In a large mixing bowl, whisk together the sugar, eggs and orange extract until light and a little frothy – I use an electric hand whisk. Sift in the flour, xanthan gum and cocoa powder. Fold into the mixture carefully until fully combined. Gently pour the mixture into the prepared Swiss roll tin, ensuring it spreads right to the edges and is as even as possible. 3 Bake in the oven for about 9 minutes. The sponge should have come away a little bit from the sides of the tin and be slightly risen. 4 remove from the oven and very carefully invert it onto another piece of baking parchment that’s lightly dusted with icing sugar. Carefully peel off the parchment that was on the bottom in the oven. While the sponge is still warm, roll the sponge up from a short side, with the dusted parchment inside it as you roll, into a log shape. Leave to cool completely. I usually put something heavy against it to ensure it stays fairly tight and doesn’t unroll itself. 5 While the sponge is cooling, make the icing. Place the butter in a stand mixer (or in a large mixing bowl if using an electric hand whisk) and mix on a high speed for 5 minutes, until a much paler yellow. Add the icing sugar in 2 stages, mixing each addition for 3–5 minutes before adding the next. now add in the melted, cooled chocolate and mix until fully combined, followed by the orange extract. 6 Carefully unroll the sponge and remove the baking parchment. Spread a layer 1cm (½in) thick of the icing on the unrolled sponge, leaving a 5mm (¼in) clear border around the edge. Carefully roll the sponge back up, as tightly as you can for the best swirl, and transfer to a serving board. 7 Cover the rolled up sponge with the remaining icing and use a fork or sharp knife to make a bark-like pattern. optionally dust with icing sugar for a snowy finish, and top with some chocolate orange chocolates. Slice to reveal the swirl and serve. Makes 10 slices Takes 40 minutes + 1 hour cooling • 100g (½ cup) caster (superfine) sugar • 4 large eggs • 2 tsp orange extract • 65g (½ cup) gluten-free self-raising (self-rising) flour • ¼ tsp xanthan gum • 40g (½ cup minus 1 tbsp) unsweetened cocoa powder • A small handful of chocolate orange treats (ensure gluten- free), to decorate For the chocolate icing • 250g (1 cup plus 2 tbsp) butter, softened • 250g (1¾ cups) icing (confectioners’) sugar, plus extra for dusting • 250g (9oz) dark chocolate, melted and cooled • 2 tsp orange extract Freezable: once cooled and iced, slice and freeze in an airtight container for up to 3 months. use a hard dairy-free alternative to butter and dairy-free chocolate Chocolate Orange use lactose-free chocolate use lactose-free chocolate Yule Log) 74 E DIBLE G IF T S use a hard dairy-free alternative to butter Biscotti Cranberry Pistachio I didn’t realize the true extent of my love for biscotti until I baked (and subsequently inhaled) this festive version of the classic Italian almond biscuit. Each bite is nutty, sweet, chunky, crunchy and with a welcome hint of almonds and vanilla flowing through it. I’m not sure I even need to say it anymore, but I will anyway: you’d never know in a million years that they’re gluten-free! 1 Preheat the oven to 160°C fan / 180°C / 350°F. Line a large baking tray with non-stick parchment. 2 Place the flour, xanthan gum, sugar, ground almonds, baking powder and salt in a large mixing bowl and briefly mix together. 3 Add the eggs, melted butter and vanilla and mix once more – I prefer to use an electric hand whisk or a stand mixer for this. Add the pistachios and dried cranberries and mix until just combined. 4 Turn the dough out onto a lightly floured surface. Briefly knead so the dough comes together and is fairly smooth, then cut into two equal pieces. Shape each half with your hands to form a rectangle about 7 x 13cm (2¾ x 5¼in) and about 3cm (1¼in) thick. Place on your prepared baking tray, leaving a little space between the rectangles, as they will spread a little. 5 Bake in the oven for about 30 minutes, until lightly browned and with a few cracks on the outside. remove from the oven, leave to cool for a few minutes on the baking tray, then transfer to a wire rack to cool completely. reduce the oven temperature to 140°C fan / 160°C / 325°F. 6 once cooled, use a sharp knife to cut each rectangle into 2cm (¾in) slices. Place the slices flat on the baking tray and bake for a further 20–25 minutes until dry and golden. Allow to cool completely on a wire rack before gifting. Gifting tip • To gift, simply line a suitably sized metal tin with white baking parchment and neatly arrange the biscotti. See the gifting tips on page 93 for advice on using old metal tins for gluten-free gifts. Makes 16–20 Takes 1 hour 20 minutes • 265g (2 cups) gluten-free plain (all-purpose) flour, plus extra for dusting • ¼ tsp xanthan gum • 150g (¾ cup) caster (superfine) sugar • 25g (¼ cup) ground almonds • 2 tsp gluten-free baking powder • Pinch of salt • 2 large eggs • 55g (¼ cup minus 1 tsp) butter, melted • ½ tsp vanilla extract • 150g (5oz) shelled pistachios • 50g (1¾oz) dried cranberries Freezable: once cooled, freeze in an airtight container for up to 3 months. use pecans instead of pistachios) 74 E DIBLE G IF T S use a hard dairy-free alternative to butter Biscotti Cranberry Pistachio I didn’t realize the true extent of my love for biscotti until I baked (and subsequently inhaled) this festive version of the classic Italian almond biscuit. Each bite is nutty, sweet, chunky, crunchy and with a welcome hint of almonds and vanilla flowing through it. I’m not sure I even need to say it anymore, but I will anyway: you’d never know in a million years that they’re gluten-free! 1 Preheat the oven to 160°C fan / 180°C / 350°F. Line a large baking tray with non-stick parchment. 2 Place the flour, xanthan gum, sugar, ground almonds, baking powder and salt in a large mixing bowl and briefly mix together. 3 Add the eggs, melted butter and vanilla and mix once more – I prefer to use an electric hand whisk or a stand mixer for this. Add the pistachios and dried cranberries and mix until just combined. 4 Turn the dough out onto a lightly floured surface. Briefly knead so the dough comes together and is fairly smooth, then cut into two equal pieces. Shape each half with your hands to form a rectangle about 7 x 13cm (2¾ x 5¼in) and about 3cm (1¼in) thick. Place on your prepared baking tray, leaving a little space between the rectangles, as they will spread a little. 5 Bake in the oven for about 30 minutes, until lightly browned and with a few cracks on the outside. remove from the oven, leave to cool for a few minutes on the baking tray, then transfer to a wire rack to cool completely. reduce the oven temperature to 140°C fan / 160°C / 325°F. 6 once cooled, use a sharp knife to cut each rectangle into 2cm (¾in) slices. Place the slices flat on the baking tray and bake for a further 20–25 minutes until dry and golden. Allow to cool completely on a wire rack before gifting. Gifting tip • To gift, simply line a suitably sized metal tin with white baking parchment and neatly arrange the biscotti. See the gifting tips on page 93 for advice on using old metal tins for gluten-free gifts. Makes 16–20 Takes 1 hour 20 minutes • 265g (2 cups) gluten-free plain (all-purpose) flour, plus extra for dusting • ¼ tsp xanthan gum • 150g (¾ cup) caster (superfine) sugar • 25g (¼ cup) ground almonds • 2 tsp gluten-free baking powder • Pinch of salt • 2 large eggs • 55g (¼ cup minus 1 tsp) butter, melted • ½ tsp vanilla extract • 150g (5oz) shelled pistachios • 50g (1¾oz) dried cranberries Freezable: once cooled, freeze in an airtight container for up to 3 months. use pecans instead of pistachiosNext >