For most, the holidays are a time that can become a little hectic. With all of the gift shopping, wrapping, and family events going on, you may find that cooking and baking can get put on the backburner. Which may result in a quite a few unhealthy food choices. However, during pregnancy it is important to make sure that you are maintaining a healthy diet for both you and baby.
The holidays can make it hard to find the time to discover delicious, pregnancy-safe, and gluten-free recipes. To help out with that we have put together a list of tasty recipes for you to enjoy this holiday season!
Gluten Free Recipes for the Holidays
- 1 Loaf Gluten Free Bread
- 1/2 of an Onion
- 4 Cloves of Garlic
- 1 Celery Stock
- 3/4 Cup Turkey or Chicken Stock
- 1 Tbsp Basil
- 1/2 Tsp Salt (If using store bought stock you may not need to add any salt)
- 1/2 Tsp Pepper
- Preheat your oven to 350 F. Cut the loaf of bread into 1/2 inch pieces and place into a large mixing bowl.
- Mince the onion, garlic and celery, then add to the bowl. Add the stock along with the basil and salt and pepper. Mix until well combined.
- Place the stuffing into a large lightly greased baking dish or onto a cookie sheet. Bake for 40-55 minutes, stirring several times throughout.
- 16 even-sized open cup mushrooms, stalks cut level
- 3 tbsp olive or vegetable oil
- 2 cloves garlic, chopped very finely
- 3 tbsp unsalted butter, softened
- 2 tbsp fresh thyme, chopped
- ½ tsp garlic powder
- 5 tbsp gluten-free breadcrumbs
- 1½ tbsp lemon juice
- salt and freshly ground black pepper to taste
- Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
- Arrange the mushrooms in a 9×13 cooking dish with the stalks facing upwards.
- In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
- Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. 5. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.
- 2 3/4 cups gluten-free flour blend
- 1 1/2 tsp. xanthan gum
- 2 tsp. SAF instant yeast
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup warm water (105-110°)
- 2 Tbsp. butter, dairy-free margarine, or Spectrum shortening, melted
- 1 egg (preferably room temp)
- 1 tsp. cider vinegar
- In the mixing bowl of your electric mixer, mix together flour, xanthan gum, instant yeast, sugar, and salt.
- With mixer running on low speed, add in the water, melted butter (or substitute), egg, and cider vinegar.
- Mix on medium speed 3 minutes.
- Spray 8″ or 9″ round cake pan or pie plate with cooking spray. Using a 2″ scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.
- Dip your fingertips into warm water and use to smooth out the tops of the rolls, continuing to wet fingers as needed.
- Cover with a dry towel and let rise in a warm place 45 minutes to 1 hour.
- During the last few minutes that the rolls are rising, preheat oven to 400°.
- Bake in 400° oven for 26-28 minutes. Tops should be golden brown.
- Brush rolls with additional 1/2-1 Tablespoon of melted butter.
- 1 lb frozen green beans, thawed (if using fresh steam them first)
- 1 cup white mushrooms, very finely chopped (about 5 large mushrooms)
- 1 cup sour cream
- 1/2 cup mayo
- 2 tbsp dried minced onion
- 1 tsp bouillon powder or paste
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup dried minced onion
- 2 tbsp butter, melted
- 2 tbsp almond flour
- Preheat oven to 350.
- Mix together the finely chopped mushrooms, sour cream, mayo, and spices. Fold in the green beans. Spread in an 8 x 8 baking dish.
- Mix the topping ingredients. Sprinkle over the green beans.
- Bake for 25-30 minutes until hot, bubbly, and the top
- 1 box gluten free macaroni
- 2 Tablespoons coconut oil
- 2 cups milk
- 3 Tablespoons butter
- 2 Tablespoons white rice flour
- 1 ½ cups cheddar cheese
- ½ cup parmesan cheese
- ½ tablespoon sea salt
- 2 tablespoon rosemary optional
- Fill the saucepan with filtered water and bring to a boil. Add the macaroni and oil and cook for about 8 minutes, stirring occasionally. You want the pasta al dente; soft, but with a little bit of bite to it. The oil helps to keep the gluten free pasta from sticking together.
- While the pasta is cooking, melt the butter in the skillet over medium low heat. Once it’s melted, sprinkle the rice flour on top of the butter and whisk vigorously to combine. Cook for 1 minute while whisking.
- Add the milk to the butter mixture and whisk well to combine. Continue whisking as it cooks and thickens, about 8 minutes.
- Add the salt and rosemary to the sauce and stir well to combine. Add more salt to taste if needed.
- Drain the pasta and add it to a large mixing bowl. Pour the sauce over the pasta and add the cheddar cheese. Gently stir everything to combine.
- Pour the mac and cheese into a well greased 9×13 baking dish. Sprinkle the parmesan cheese on top of the macaroni and bake at 375 for 20 minutes, or until the cheese is melted and bubbly.
- 2 cups light brown sugar
- 1 cups granulated sugar
- 4 eggs
- 1 cup sunflower oil
- 1 tablespoon vanilla extra
- 3 & ½ cups gluten free all purpose flour
- 1 cup minus 2 tablespoons Dutch process cocoa
- 2 tablespoons gingerbread spice
- 3 teaspoons baking powder
- 1 & ½ teaspoons salt
- 1 cup powdered sugar
- Using either a stand mixer or a hand mixer, mix the sugars, oil, egg and vanilla on medium-high speed for a couple of minutes until well-combined.
- In a separate bowl, whisk flour, cocoa, gingerbread spice, baking powder and salt. Add this to the wet ingredients in three additions and mix until fully combined.
- Press plastic wrap over the surface of the dough and refrigerate for at least four hours or up to overnight.
- Once the dough is fully chilled, preheat oven to 350º and line two heavy baking sheets with parchment and place about 1 cup powdered sugar a wide shallow bowl.
- Use a cookie scoop to portion dough into 1 to 1 ½ tablespoon balls. Roll each dough ball in the powdered sugar and place on the cookie sheets, a couple of inches a part. Bake for 8 minutes. The cookies will still be very soft.
- Cool briefly on the baking sheets and then carefully remove them to a cooling rack to cool completely eating
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