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Gluten-free? You can still have dessert during the holidays

In our house, Santa is gluten intolerant. The cookies we leave for him are gluten free, much to the delight of our gluten-intolerant 4-year-old who sneaks a few for herself.

Like a growing number of American households we follow a gluten and wheat free diet. My daughter and I are both sensitive to wheat and gluten. My sister has full blown celiac disease and can not eat a crumb of wheat or she becomes extremely ill.

We began our gluten-free life about a year ago and can see a huge difference in our digestive health. It also has lifted my foggy brain which I had unfairly attributed to motherhood.

Gluten-free doesn’t have to be taste free and we actually enjoy cooking and baking more. It has become more creative. Instead of just following grandma’s recipes (that don’t taste as good when grandma doesn’t make them) we get to make adjustments and experiment.

Our food is mostly made from scratch out of whole, organic, ingredients. It is healthier and tastier and it creates family time because we are forced to cook.

Since I moved to Florida in 2003 I have found that I haven’t been very good at baking. But when I switched to my gluten-free baking recipes, suddenly my cookies were dense and light, my cakes were moist and fluffy and my pizza crust, well it still isn’t very good but the right ingredient combination is just beyond the horizon.

During the holidays we have fun creating favorites. Some things, like Chex mix, are easy because the gluten-free ingredients are readily available. The baked ham or turkey for Christmas dinner are easy because so many brands are now boldly labeled, gluten-free. In Southwest Florida we are lucky to have many shopping options. In Bonita Springs, For Goodness Sake offers a large variety and owner Sayer Ji is a fountain of knowledge as he and his family also follow a wheat-free lifestyle. It also helps that he has heavily researched the topic.

Chain grocery stores like Publix have printed brochures available at the front of the store (on the printed materials rack and also online) that list every Publix-brand food that is gluten free. Most food brands also have gluten free sections on their Web sites that list their gluten free products.

The tricky part of the holidays for us was the baking. To me Christmas Eve is not complete without a pumpkin roll and chocolate chip cookies. For the cookies I have tried most of the mixes and some are ok, but they aren’t quite the same. The secret of wonderful baked goods is actually the mixture of flours and starches that you use. To me, none of the pre-made mixes really took the (gluten-free) cake.

With much experimentation, my sister, our friends and I have created a wonderful flour mixture which we keep on hand. I store mine in a canister and use it for anything that calls for traditional flour, from baked goods to gravy.

Now Santa is happy because he can enjoy chocolate chip cookies without getting indigestion. But best of all, on Christmas morning I get a slice of pumpkin roll and a latte. No judgements allowed. The other 364 days of the year I just have the latte.

Gluten-free flour mixture

Ingredients

3 cups rice flour

1 cup potato starch

½ cup tapioca starch

Make your flour mixture first and set aside. It will make a lot, so you can store it and use again.

Gluten-Free Pumpkin Roll

Ingredients

3 eggs

1 c. sugar

2/3 c. canned pumpkin

1 tsp. lemon juice

3/4 c. gluten-free flour mix

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. nutmeg

1 tsp. baking soda

1 tsp. xanthan gum

1/2 tsp. salt

1 c. walnuts, finely chopped

powdered sugar for dusting the towel

Filling:

8 oz. cream cheese, softened

1/4 c. butter, softened

1 c. powdered sugar

1/2 tsp. vanilla

In a mixer bowl beat the eggs on high for several minutes. Add the sugar and beat until light in color. Add the pumpkin and lemon juice. Mix until blended. In a small bowl, combine the dry ingredients. Add to the pumpkin mix. Mix just until blended.

Pour batter into a sprayed jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top. Bake at 375 degrees for 15 minutes. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.

Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.

Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.

Wrap in plastic wrap and refrigerate at least one hour before serving.

When ready to serve, unwrap and slice. Makes about 16 servings.

Chocolate Chip Cookies

Ingredients:

2 1/4 cups Gluten-Free Flour Blend

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

3/4 cup real butter

3/4 cup firmly packed brown sugar

1/2 cup sugar

2 Eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chips

Optional: seasonal MM candy’s for decoration

Directions

Heat oven to 375°F.

In small bowl combine flour blend, baking powder, baking soda, salt and xanthan gum and set aside.

In large bowl combine butter, brown sugar and sugar. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed.

Stir in chocolate chips (and optional MMs).

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. (For flatter cookies press slightly with a flat spatula)

Bake for 9 to 12 minutes or until light golden brown.

Let stand 1 to 2 minutes. Remove from cookie sheets.

Gluten-free Recipes with Bill & Sheila

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