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    22 views118 pages

    Gluten-Free Cookbook - Christmas 2023

    Uploaded by

    suzanne

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 118
    Gluten Fiéé The secret to me your GF lifestyle ee eH GS ay WORRY-FREE 0.0 ee TELUS STARTERS, MAGICAL MAINS, SUMPTUDUS DESSERTS hristmas bringssuch joy to so many people, \hether that be through religious sentiments, office partes, nights out, time off work or uniting friends and families. It's also very much associated with food, as people get together enmasse toenjoy the festive fare. Eatinga gluten-free diet ean bea challenge at this time, however, as concems of eross-contamination and limited “options blight the experience for many people, but that's where we'vegot you covered. ‘With 75 festive recipes, including starters, mains, desserts, party food and even cake decorating, you can clevate your Christmas to higher levels this year. From the very amateur cook, tothe more adventurous and. experienced, theres something for everyone to try out. Cheek out our DIY hacks on page39 to see just how easy youcan make this gluten-free Christmas. ‘Merry Christmas everyone! Gluten-Fres Editor: Nick Gregory rick grgory@arthem.couk GLUTEN-FREE CHRISTMAS Breakfast Starters Mains Sides Party food. Light treats. Desserts Cakes and bakes Cake decorating %, 5 GLUTEN-FREE CHRISTMAS 46a a Gluten-Free Recipe firoler p pee Suite 6, Prcodilly House, Landon Road, Bath BAT 6PL BREAKFAST LIGHT TREATS (08 Becton brakost patios 60. Frtmince pies 30 Ginamon apple ns 662. Min saber Fangipanes EDHTOR Nick Gregory 12 Cheoay pola and bacon mins 62 Pisachio cookes sick regory@arhem cok 14 Dilan ewes poo wales 68 Pepper meringuecooties ARTEDIIOR Graham Morecroft 64 Gingerbread bsculs DERUTY MO Saly FitzGerald STARTERS 66. Chrisimas spiced nus cide sheet 16 Body Maryproun cocks! ——«66_~Pistacho bas aaa 48 Puffpasycamonbonswil «67 Chrismas ules sets 19 Aspuagisondholondase 67 Ame eganGibbings 20. Pes and mit soup 68. Chrismas pudding oo cates megan gBbinos@unhon.cou 21 Salmon andi paccheri 70. Chocolate ules — two ways HEAD OF MARKETING 22 Mushroom salons 72. Chocolt ntchnatere Cara Northcor 24 Pramcoctalcteme broke 72 ‘Peppermint creams cara norheohantbem eo uk 7A. Chepy caramel bare SENOR MARKETING EXECUTE MAINS 7. Pomegranate ules Rosie Pankhurst 26 Squash and Sion Welingion roi panthrt@anthem cok 28 Panconred blctbary duck breast DESSERTS eee 30 Golden ‘chicken ardlck pee 76. Mascarpone tiramisu Se 32 Chelunandmsheam poipice 78 Sonoan ym psches CREATIVE ORECTORJonny Cook 34. Smoked heddockand potatoes 79 Cappuccino fondans MO Simon Lewis 36. Tell Ehopion sow 80. ales chocole mousse C£0 JonBiekley “oe 82. icky feo pudding an SIDES 24 Aricrol Wiliam Gibbons & Sons Lid 46. Herbdumpings 86. Creme bake Taea jroo nat ‘46 White wine mushroom souc 47 _S¢iLankan Brussels sprouts 48 Yorkshire puddings CAKES AND BAKES 49° Brussels sprouts wih gale aioli 8B Lemon meringue pie 150 Orange cinnamon glazed carols 90 Cranbery cheesecake 92 Tin wreath cake PARTY FOOD 92 Banofioo pie 52. Chipotle deviled egus 93 Chocolate and raspberry one 52 Choose pineapple volauvents 94 Pear and chocolate trangia tt 153 Bacon and broccal choose bites 96 Blueberry banana bead 54 98 Cranboryswil breed 100 iced gingerbresd loaf Berry panna cota 86 Berry DISTRIBUTION Marketforee (UK) Lid 4rd Floor, 151 March Wal, London, E14 9AP Tel: +44 0} 330.390.6555 ANTHEM|PUBLISHING Bi Applespiced: 55. Guacamole cucumber bites 56. Apple and onion chutney CAKE DECORATING. 156 Appl and quince chuney 102 ives tings Cvistas : 157 Choose ham volauwvents 104 Chrismas macarons 158 Savoury Christmas puddings 106 Christmas present cake Aone copyight Aro Pbling 2023 alg reserved. While we mal ery tor fo ener ha facta confit of Gunn Fiee Chrismas Coothookis caret wo cant ae any espesibilynerbe eld accounible fr any fol errs pried Nop of is pubicaton may ba epodoced, ‘sored na rerio stm or resol without ‘he pie cans of Aner Pushing id ‘Antbe Pblshar recogisas a gs contin wins sue Where posnibe wa ckronadge he copyight holler lien ice Christmas Cootboat de mak owned by Athan Publishing 108 Three tr snonflake cake 1110. Giant Santa gonk cake pop 112 Christmas brownie boot and rules 1114 Christmas pudding cupcakes . We WORLD ee = LAND - TRUST™ wcarbonbalancedpapercom GLUTEN-FREE CHRISTMAS EBreobfost rec PES Rese ond shine! Breakfast _ cc | RE p. a Give yourChristmas morning a special celebratory boost! 4 I SWEET POTATO WAFFLES Plt Breobfost recires Multi-grain beetroot breakfast patties by Quek Kogel Sones 6p 18 mis cook 36 mina FORTHEPATTIES 1 For the beetroot patties, place the 2209 (2cups) grated courgette ina colander and toss with courgetio/zucchini the eal, Let stand for 10 minutes, then Yetepsalt wring the courgatte dry with a 355mi(1¥¢cups) paper towel water 2 Combine the water and the mubigrain 85g sup) gluen- cereal mixin @ saucepan over a ‘eee multgrain mediumhigh heat, Bring toa boil, cereal reduce the heat, then cover and 2beciroct, peeled immer for 20 minutes. Uncover 120g (1 Forthe chive il na blender, combine he ol “atpsok chives and salt and purée for 12 minutes. Sain and the avocado lemon juice, cayenne at, pepper and store ajar of bot Ths isa ast fishing ilo 60m (cup) water Puée until smoot, drizling dizzle on top of vegetables or sleds in addtional water as needed to create asmooth, Fo make the warm asparagus, tos he asparagus spearswith litle bitof the chive ol, Place’on FORTHE Recipe taken from ‘Modern Raw by Rachel Carr, published by Page ‘Street Publishing, £1599. Slorter RECIPES bunch of spring onions /calions, ‘rimmed and roughly chopped 1 medium potato, pecled and diced 1 gatic clove, peeled, evushed 850ml (3/2 cups) ghiemree vegetable stock/boullon 900g (26) young pets in the pod, (0r250g (14 cups) trozen peas — remove 3tbsp and otaside Asp chopped rosh mint Pea and mint soup By Vou Vegan in vegarciecb Serves 4-6 | Prep 10 mins plus chilling if desired | Cook 20 mins ‘large pinch cester/ ‘superfine sugar 1 bsp fresh lemon orlimejuice FORTHE VEGAN ‘BUTTERMILK 150m (% cup. "+2 tbep) Lunewoctened soya of ‘other plant milk 2spof one ofthese: lemon juice, apple ‘cider vinegar or white vinegar 1 Stir the buttermilk ingredients together with a fork, then set aside, 2 Putthe spring onions into a large pan withthe potato, garlic and stock Bring tothe bol, turn down he heat ‘and simmer for 15 minutes or until the potato is very sof, 3 For the garnish, cook 3 tbsp peas for 2.3 minutes. Drain, put ina bow! of cold water and set aside. ‘4 Add the remaining peas o the soup base and simmer for about 3:4 minutes, Don't overcook. Stir in the mint, sugar and lemon or ime juice, cool slight, then blend to the consistency you prefer. Stir in half the buttermilk mixture and season with salt and pepper. '5 To serve the soup cold, cool quickl, then chill. you want it warm, reheat without boiling the buttermitk will curdle otherwise) 6 Serve the soup in bowls, gamished with the remaining buttermilk and the drained peas. PER SERVING: Calories: 75, Fat 0.2g, Saturates 0.1g, Carbohydrate 18.74, Sugars 4.5g, Fibre 3.9g, Protein 3.4g, Salt 0.05g GLUTEN-FREE CHRISTMAS 250g (2% cups) Pasta Natura Organic Gluten Free Red Le ‘and Rice Paccheri 300g 10402) skmon filet 2yellow peppers 2tep Artisan Olive (Oil Company Trl Sauce “mall genre Vegetable stock cbe/beoillon fresh coviander/ ‘lant {3 bsp Arian Olive 1 Company tian cexravigin ove ol «altand rosy ground block pepper "otase pinch of chil Christmas paccheri with peppers, salmon and truffle By The Artisan Olive Oil Company (www arisanolivecicompary co.uk) Serves 4 | Prep 10 mins | Cook 20 mins 11 Chop the coriander leaves and cut the salmon ‘4 Drain the paccheri and finish cooking in a pan filet okinned) into cubes. together withthe peppers and salman, adding 2 Clean the peppers and cut them into thin strips. the cooking water and a few tablespoons of extra Cook hem ina pan with he ol sa, pepper, virgin ole il, Seaton fo tat. coriander and vegetable tock until ender 5 Sic in the true sauce and serve the paccheri 3 Cook he pasa in plenty of boiling salted water wh chopped fresh coriander and a pinch according to the packet instructions. Meanwhile, of chilli ada he sslmon tothe peppers and continue ooking over low het PER SERVING: Calories: $48, Fat 19.4g, Ssluraes 2.7g, Carbohyate24.1g, Suge 1.99, Fibre 2.4g, Protsin 229, Sst 0.39 Ne. REE CHRISTMAS 1 Slosler recipes Mushroom scallops 8 Roche Cor Sorves 4 Prop 18 mins|Cook 18 mins FORTHENASTURTIUM 1 For he pesto, soak the kombu in the water ROMGUPEETO oyunu Youseudhow ore 4g (402) kombu 75:1 8¢m (3x7in) sheet. Alerts soaked, ‘4750 (2.cups) water remove the kombu from the water and 125g (cup) walnuts get the water aside in case you need to 1 2¢atlie cloves, pesled thin your peste. Cu the kombu into rough £805 (4.cups) rocket places about 2.5em (lin) square and ‘arugula _aneferto food processor or blender. 20g (1p) nasturtium 2 Ina food processor, combine the kombu leaves (optional) withthe walnuts, garlic, rocket, nasturium ‘ispsea salt leaves (Fusing), salt, nutritional yeast, and ; “tbsp nutritional yeast lemon zest and juice. Pulse a few timesto ] ‘rated zest and juice of create a chunky mixture. Slowly add the ‘lemon olive oil and process until smooth. You 175% (4 cup lve cil willhave chunks of kombu, but that’s okay! Process for 23 minutes, or until smooth. FORTHE MUSHROOM Add the kombusoaked water ifyou ike a SCALLOPS thinner pesto. Blarge king oyster 3 Forthe mushroom scallops, cut the mushrooms mushroom stems into 2.5em (lin) long 2ibsp melted pieces, Save the tops fo ea later, or cut coconut oil them into rounds as well. In a nonstick saltand freshly ground pan, hea the coconut oil over a medium black Pepper heat and add the mushroom pieces, cu side down, Cook for 23 minutes, or until TOGARNISH browned. Turn the scallops othe other side 20g (1cup)nasturium and cook for another 2:3 minutes. Season leaves and flowers liberally with salt and pepper. Remove from the heal and serve immediately ‘4 To serve, spread some ofthe pesto on each plate. Arange the scallops onthe pesto {and garnish with nastutium leaves and lemon wedges. Tip: Kombu is an edible form of kelp sold in large, dried sheets. i's great for soups and stews. Recipe lan rom sie den Rony (Wee Rachel Car, published by Page Steet Publishing, £1598. : PER SERVING: Calories: 653, Fat 68g, Saturates 12.6g, Carbohydrate T1-lg, Sugars 4.7g, Fibre 4.2g, Protein 13g, Sat 0.8 GLUTEN-FREE CHRISTMAS Slosler recipes 2 Primula Cheese‘ Prawntube (or 2803, (9402) sof cheese) “bsp tomato ketchup ‘ispereamed horseradish Votep Tabasco 2roorange egg yolks 40g (4 cup), Parmesan, grated TOGARNISH Yoofared pepper diced Yor ayolow pepper diced 4 chery tomatoos, quartered king prawns Prawn cocktail créme briilée By Primula (www. primula co.uk} Serves 4 |Prep 10 mins |Cook 30 mins 11 Preheat the oven to 200°C/Gas Mark 6. 2 Squeeze the Primula Cheese into a large bowl ‘Add the tomato ketchup, Tabasco, creamed horseradish and mix well. Add the egg yolks and ‘mix uni fully incorporated, {2 Divide the misdure between four small bowls. Place the bowls ina deep baking ray, then fllthe tray with cold water until the water level is half the height of the bowls, taking care not fo splash any water inthe filled bows. ‘4 Place the tray inthe oven and bake for 22.25 minutes or uni fully st. Once cooked, remove from the oven, and set aside. '5 Preheat the gill high, Place a silicone baking ‘mat onto a baking tray. Get a pasty cutter the same diameter as he bowls used forthe créme brie, Place the pasty cutter onthe silicone mat and make a thin layer of grated parmesan cheese within the ring. Make one per créme brilée, as this wil be the topping foreach, 6 Place a baking tray under the grill and grill until melted and bubbling and has just started to turn golden on the outer edge. Remove from the oven and set aside to cool and crisp up, 7 Once cool, carefully remove from the silicone baking mat, ensuring tha the disk remains whole, Place on top of baked créme brilée once you're ready to serve. 8 Garnish with peppers, tomatoes, king prawns and watercress. Colores: 279,60:20.%g sles 236,64 << PERSERVING: 24, Sugars 4.29, Fibre 0.7g Proton 16.5, Sat.5g leaves, chopped 2 sp chopped garlic peeled, chopped pinch of ea salt 100g (3/42) Sion ghtentre plain flour, fr dusting chilled rough puff pastry (see below) ‘ freorang ‘MUSHROOMS: 2508 (90x) chestnut 2isp chopped garlic ‘bsp amar ace FORTHE PUFF 5004 (3 cup) gluten: free plain flour, plus ‘extrafor dusting 7 2 tsp xanthan gum 5004 (2 cups) cold unsalted bur, cut into 2em (in) cubes 200ml (1% cups) ioe Moin course RECIPES Butternut squash and Stilton Wellington By Sarah Howells Serves 6-8 | Prop 48 mins plus chilling | Cook 1 hour 700g (185008) 1 For the pasty, place the lu, xathan gum and salt {fezenchopped inary bow and sti to combine. verses” 2. Add the butter and use 2 knives to make crisscross 1p fresh age cuts, chopping the butter into increasingly small pieces and working in he lour from around the sides. Keep going until the butter pieces are mostly peasized and well coated in he lou. 3. Gradually add the water, stirring in each addiion witha sp00n, Once if all added, use your hands to boing the midure together into ball. Try to handle itas litle as possible — you want o ensure you can il see lumps of butter throughout the pasty Atthispoin, iis warm day or the dough feels atall sticky, wrap in clngfim and chil for at least 20 minutes. On the other hand, ifthe dough feels smooth and cool, you might be able o.go straight con to the nex step, 4. Sprinkle a litle extra flour onto awork surface and place the ball of dough in the cenre. Use your hands o flatten the dough slightly and shape it into a rectangle. Using a aling pin, rll out he dough in one direction only to make along rectangle about lem (in) thick. find the best way sto coll he dough ‘red onion, 2bep olive oil cheese FORTHE mushrooms 5 “tap dried thyme Tiospolneoit _2¥ay rom you and fo keep nudging he edges of eee eee the pasry wih your hands fo keep them reasonably peclclchoneed aight. You should see marbled steaks of butler throughout the dough 2s you rl. 6. Toke the short edge tats furthest way rom you ae fold ittowards you unit meetsthe centre ln. ‘Then take the edge closet o you and fod it over he doubled thickness so the pasty isin 3 layers. Wrap in cingfilm and chill for 20:30 minutes. Unwrap the dough and place iton the work surface in exacly the same postion as it was before. Give ita quarertum clockwise, then repeat steps Sand 6 twice more — soa total of foldand:ums. Each time you san, place he folded dough inthe same postion as when you ished the la fold and give ita quartertum before you begin cling, Ensure youchilitfor at east 2030 minutes before roling out for your chosen bake, 9 Preheat the oven to 200°C/ Gas Mark 6. 10 Place he squash ina large roasting tray along wth ‘ne sage, gatc, onion and sea sal Drizzle with the clive oil and mixwoll Roast for 30 minutes, then set ‘aside to cool completely PASTRY isp salt cold water g 11 Meanwhile, slice the mushrooms and add to a frying pan along with the garlic, thyme, olive oil, ‘onion and tamari Place over a medium heat and fry for 5:6 minutes, until the mushrooms have softened. 12 Blitz the mushroom mixture in a food processor, then allow to cool completely. 13 When everything has cooled, crumble the Siitlon into the squash fray and mix wel, until evenly distributed. 114 When you're ready to construct the Wellington, preheat the oven to 220°C /Gas Mark 7. 15 Lightly floura work surface and roll out the chilled pastry so itis 45mm (dn) thick. Cut info 2 equal rectangles about 30x20cm (12x8in), 16 Place a pastry rectangle on a sheet of baking paper and spread the mushroom mixture over i, leaving a clear Sem (2in) border around the sides. 117 Spoon the squash misture evenly over the mushrooms. 118 Brush the borders of he pastry wih beaten egg, then place the remaining sheet of pasty on top ‘and press the edges together. Tim off any excess with a sharp knife, then use aforkto firmly press the edges together. f you like, cut decorative shapes from the trimmings (without rolling) and use a litle beaten egg to tick them to the Wellington. 19 Place the Wellington on a baking tray and brush all over with beaten egg. Use a fork or the tip ofa knife to make a few steam holes. 20 Bake for 25:30 minutes, until golden brown, Remove from the oven and leave to rest for 5 minutes before slicing and serving with roast potatoes and your choice of vegetables, plus some gluten free gravy if you fancy. Recipe taken rom Delicious Gluion Free by Sorch Honells, photog shy by Seve loves, publied by Hodder & Stoughion, £20 PER SERVING: Calories: 897, Ft 61.8g, Saturates 36,3g, Carbohydrate 62.1g, Sugars 3.99, Fibre 4.49, rae s, GLUTEN-FREE CHRISTMAS VW, \ a tel at) 28 me Perfectly pan-seared duck breast with blackberry gastrique By et Tia & Ali Serves 4 | Prep 10 mins| Cook 25 mins 2140-1705 5402) 1 To make the gasrique, combine he only the fat and not cuting the flesh duck breasts sugar and waler in a smal, heavy beneath it Maldon satand —_tiomed saucepan. Cobkover a 4 Set an ovenproof, nonstick pan over ety ground black medium-high heat unl he sugar is 2 medium-high heat. Immediately Pepper foleste _diszolved. Confinue focook without, | place the duck, skinside down, in conte si ring uni heliquid etches a the cold pan. After afew minutes, light blond caramel colour, the ft from the skin will start 0 GASTON 53 rina, eviing Bont OMMMEEender out Pertodicay rin the 1008 (cup) sug2" the mindure cook evenly. Carefully excess fa into a small, heaiproof 2 bspwater add the red wine vinegar and bow to save it (00 Tip). Afr Om (cup) od berries all at once (the mixture will 10:12 minutes, the skin should be winevineger boil very rapidly). Continue tocosk golden brown and crispy, wile the nil the sugar dissolves again, meat will sill be uncooked. about 3 minutes 5 Alier he skin reaches a golden ‘ep reshlomen > Cook unil reduced and slightly brown, fip the duck breasts over ice syrupy, like maple syrup, skinside up. Place the pan inthe Yerep oshersalt 9.3 minutes. Fitbecomes too thick, oven and cook for 7.10 minutes, sficin 1 tsp water at atime until you (or until the internal temperature reach the perfect viscosity. Remove reaches 56°C/132*. Let the duck from the heat and add the lemon breasts rest ona chopping board for juice and kosher salt. You can use 10 minutes before slicing immediately or cover tightly until 6 Slice the duck on an angle into tiles ready to use. Serve with the gastique and a pinch {3 Preheat the oven to 200°C/Gas teach of Maldon salt and pepper. Mark 6. Season the duck on all sides vith saland pepper and pat each rap: Reserved duck fats like liquid breast dry with paper towels. Score the fat on top ofthe duck in a cross hatch pattern, being careful to score gold, i's awesome for frying potatoes, cooking eggs and used ‘anywhere you would use butter. 101 pic Dishes by Jet Tita & Al Til, photography by man, published by Page Steet Publishing, PER SERVING: Caries 310, Fa 17.99, Saturctos 4.69, Carbohiciste 275q/S.Gat 26.39) Fibre 1.69, Proion 10.2, Sat0.8g GLUTESIFREE CHRISTMAS Moin course RECIPES ‘orion, posted, finely diced Stic doves, peeled, ely chopped sp paprika hand of hyme leaves, stalls removed “isp sugar or syrup (eamaple, gers) 300g {107402 lok, ced 14003 (1402) vogan chicken ple 200g (ex) squat, peeled and cubed Dogan and ghton free stock bouillon cubes, dssohedin 250m (1 cup) boing water 125ml (cup) vegan white wine 2003 (1

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