Mom-ninja. Posted October 31, 2011 Share Posted October 31, 2011 This will be my first gluten free holiday season. My boys are already upset that they couldn't have pumpkin pie ice cream. I don't want them to be disappointed by lack of yummy holiday desserts. So that's start a thread with delicious gluten free holiday fare. Because I am in baking mode. Quote Link to comment Share on other sites More sharing options...
Farrar Posted October 31, 2011 Share Posted October 31, 2011 Not my recipe, but my friend whose family eats gf makes these "scones" that are like little soft, fat chocolate chip cookies and are SO GOOD. She makes them pretty much all the time as their default "treat." 2.5 cups almond flour 0.5 teaspoon salt 0.5 teaspoon baking soda 0.33333333333 cup oil (i use sunflower or grapeseed usually, but butter has also been successful) 0.25 cup maple syrup 2 eggs 1 cup chocolate Mix dry ingredients. Mix wet ingredients, then add to dry. a little under 1/4 cup batter per scone. Line baking sheet(s) with parchment paper. 350 degrees for around 15 minutes, sometimes more. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted October 31, 2011 Share Posted October 31, 2011 Go to Flour Arrangements. She has some great looking holiday fare, including a luscious looking pumpkin pie. It's not pumpkin pie ice cream but... (I'm dying to try her pumpkin empanadas) Quote Link to comment Share on other sites More sharing options...
Holly IN Posted October 31, 2011 Share Posted October 31, 2011 If you would look up Paleo ice cream....there are recipes out there for Paleo pumpkin ice cream. I did see one but I can't remember where. You would have to make your own. If I come across the recipe, I will post it here. Holly Quote Link to comment Share on other sites More sharing options...
Slipper Posted October 31, 2011 Share Posted October 31, 2011 Just noting that you can freeze gf cookie dough (I freeze them pre-formed in little balls). I try to do a lot of freezing in November so I can literally whip them out in December. It is HARD for little ones to see Christmas goodies and not be able to eat them (even though most of what you see in stores tastes really blah). Quote Link to comment Share on other sites More sharing options...
Tutor Posted October 31, 2011 Share Posted October 31, 2011 Peanut Butter Cookies 1 c. creamy peanut butter 1 c. sugar 1 large egg Mix together. Roll into balls. Press flat with your fingers (about 1/4 inch thick). Bake at 350 for 8-10 minutes. Yum! You can also add 1/4 c (-ish) of cocoa powder or shaved dark chocolate for cookies that taste like peanut butter cups... mmmmmm. Quote Link to comment Share on other sites More sharing options...
Cricket Posted October 31, 2011 Share Posted October 31, 2011 I just made this recipe from Annie's: 1-15 oz. can pumpkin puree 1/3 c sugar 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 2 cups vanilla pudding 1 c whipping cream 1 tsp sugar 1/2 tsp vanilla 1 1/2 cups crushed Annie's gluten-free gingersnaps Mix the pumpkin, sugar and spices. Stir in the pudding. In a separate bowl, whip the cream. Add the sugar and vanilla. You can serve it in a glass bowl or individual glasses. Layer half the pumpkin mixture, half the cookies, half the whipped cream, then repeat. Serves 4. Everyone loved it! Quote Link to comment Share on other sites More sharing options...
smilesonly Posted October 31, 2011 Share Posted October 31, 2011 Subbing....:bigear::grouphug: Quote Link to comment Share on other sites More sharing options...
Laurie Posted October 31, 2011 Share Posted October 31, 2011 (edited) This will be my first gluten free holiday season. My boys are already upset that they couldn't have pumpkin pie ice cream. I don't want them to be disappointed by lack of yummy holiday desserts. . Good news: Dreyer's/Edy's pumpkin ice cream is gluten free.:) If you're interested in some shortcut recipes using Betty Crocker GF mixes you might want to try some of these recipes: http://www.bettycrocker.com/recipes/health-and-diet/gluten%20free I also like Anne Byrn's cookbook, The Cake Mix Doctor Bakes Gluten Free. Edited October 31, 2011 by Laurie Quote Link to comment Share on other sites More sharing options...
Hilltop Posted October 31, 2011 Share Posted October 31, 2011 I made Caramel Crispy Chex Mix this weekend with fall colored M&Ms. It is very sweet, but everyone really liked it. Quote Link to comment Share on other sites More sharing options...
Trabug Posted October 31, 2011 Share Posted October 31, 2011 Hey, it's our first holiday gf & cf. I made pumpkin bread tonight and it was yummy. From http://www.seriouseats.com/recipes/2010/09/gluten-free-tuesday-pumpkin-bread-recipe.html. The other website I am drooling over is http://glutenfreegoddess.blogspot.com. She has tons of thanksgiving tips and recipes. Quote Link to comment Share on other sites More sharing options...
The Governess Posted October 31, 2011 Share Posted October 31, 2011 Have you tried Pamela's Mix? It makes *great* scones, cookies, etc. It's my favorite GF mix. My other obsession right now is cheesecake. You can make one with gluten free graham cracker or cookie crumbs. Also great is ice cream with cooked fruit and some GF granola sprinkled on top (or mix some oats into the fruit as it cooks). It's the quick GF version of cobbler a la mode. :D Quote Link to comment Share on other sites More sharing options...
keptwoman Posted October 31, 2011 Share Posted October 31, 2011 I have found short pastry one of the easiest things to sub a GF flour for wheat flour. It's very easy to make in the food processor and then you can have GF pumpkin pie (I've made it a number of times :) ) Quote Link to comment Share on other sites More sharing options...
PuddleJumper1 Posted October 31, 2011 Share Posted October 31, 2011 (edited) This is a huge favorite for my GF bunch. PUMPKIN PIE FILLING 2 C cooked pumpkin or butternut squash 3/4 C. to 1 C. honey 1/4 C. melted butter ( or oil or coconut butter) 4 tsp cinnamon 1 tsp. nutmeg 1/2 tsp. cloves 2 egg yolks 4 egg whites 1. Puree the squash in the food processor. 2. Mix all ingredients EXCEPT egg whites. 3. Beat egg whites in a separate bowl until stiff. 4. Gently fold egg whites into pumpkin mix. 5. Bake in a pie dish at 350 for ~50 minutes. Edited October 31, 2011 by StillLearning Quote Link to comment Share on other sites More sharing options...
Margaret in GA Posted October 31, 2011 Share Posted October 31, 2011 I have found short pastry one of the easiest things to sub a GF flour for wheat flour. It's very easy to make in the food processor and then you can have GF pumpkin pie (I've made it a number of times :) ) What is short pastry? I googled it and the recipe has all purpose flour in it?? Quote Link to comment Share on other sites More sharing options...
5knights3maidens Posted October 31, 2011 Share Posted October 31, 2011 http://glutenfreecooking.about.com/od/dessertsandsweets/r/Gluten-Free-Dairy-Free-Pumpkin-Nut-Ice-Cream.htm http://www.glutenfreebynature.com/articles-and-recipes/gluten-free-dairy-free-pumpkin-ice-cream/ http://kellythekitchenkop.com/2010/11/pumpkin-pie-ice-cream.html **How to make ice cream without a machine: http://www.davidlebovitz.com/2007/07/making-ice-crea-1/ HTH. :001_smile: Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted November 1, 2011 Author Share Posted November 1, 2011 Go to Flour Arrangements. She has some great looking holiday fare, including a luscious looking pumpkin pie. It's not pumpkin pie ice cream but... (I'm dying to try her pumpkin empanadas) Thanks for this link. Just noting that you can freeze gf cookie dough (I freeze them pre-formed in little balls). I try to do a lot of freezing in November so I can literally whip them out in December. It is HARD for little ones to see Christmas goodies and not be able to eat them (even though most of what you see in stores tastes really blah). Good idea. Good news: Dreyer's/Edy's pumpkin ice cream is gluten free.:) You just made my day! Have you tried Pamela's Mix? It makes *great* scones, cookies, etc. It's my favorite GF mix. I use Pamela's bread mix. Haven't tried the baking mix. Which do you use? I use the Pamela's bread mix to replace wheat flour in recipes. Sometimes it works and other times not so much. I tried to make a cake I found in the Living Without magazine, and used the Pamela's mix but it didn't turn out well. Everything looks great. Quote Link to comment Share on other sites More sharing options...
lexi Posted November 1, 2011 Share Posted November 1, 2011 My blog has gluten free stuff on it. Our whole house is GF and we can eat tons of goodies. http://www.hivesinthekitchen.com There are lots of things you can make. We are allergen free at our house but that hasn't stopped my baking! Quote Link to comment Share on other sites More sharing options...
ksoika Posted November 1, 2011 Share Posted November 1, 2011 We just made candy apples and they were a huge hit. We used the red candy apple mix from the store and dipped green apples in, so they were a pretty red/green combination that would be cute for Christmas. We rolled ours in pumpkin seeds but you could roll them in nuts. We also made GF rice crispy treats. You have to look around for GF rice crispies but there are some brands that say it on the box. We shaped ours into pumpkins using a cookie cutter but you could do any shape. Quote Link to comment Share on other sites More sharing options...
Jenny in Atl Posted November 1, 2011 Share Posted November 1, 2011 Sweets are the easiest to make GF. It's the crusty breads (French/etc) that just don't measure up. I see many have already shared some great links. Just Goggle GF goodies, and you will have days and days worth of info and recipes to wade through. :D Quote Link to comment Share on other sites More sharing options...
thescrappyhomeschooler Posted November 1, 2011 Share Posted November 1, 2011 I just made this banana bread with chocolate chips this afternoon and it is yummy. I used 4 bananas instead of 3 and only half the sugar. My sister bought me this cookbook, and I'm looking forward to trying some of the recipes. Quote Link to comment Share on other sites More sharing options...
ElizaG Posted November 1, 2011 Share Posted November 1, 2011 This is coming from someone who doesn't have time/energy to bake much (new baby expected in a few weeks) : We love the Pamela's chocolate chip cookie mix, and it's super easy. I've been told by more than one non-GF person that they're the best chocolate chip cookies they've ever had. :) Banana splits are a favorite for special occasions. The health food store near us has all-natural toppings such as colored sugar, caramel sauce, and maraschino cherries. We put these out along with chopped nuts, raisins, coconut, and liqueur for the grown-ups, and everyone can build their own dessert. Like a PP, we also make up the pumpkin pie filling and bake it on its own as a pumpkin pudding. We actually like it better without the crust. My most ambitious plan this year will be to do some homemade tarts with Orgran pastry mix. I've used it for short crust pastry a few times (haven't tried puff yet), and it turned out fine even though I'm not usually much good with that sort of thing. I'm not sure why it got such bad reviews on Amazon, as it seems to be popular in other countries. The "missing" instructions -- i.e., what to do with the pastry once you've made it -- can be found in any standard cookbook. (Maybe they should rename it "pastry flour blend" for the USA. The one-star reviewers seemed to be under the impression that a "mix" meant that there would be no actual baking skills needed. :001_huh:) Quote Link to comment Share on other sites More sharing options...
Ellesmere Posted November 1, 2011 Share Posted November 1, 2011 For something very simple, easy, and yummy, I made brown sugar bars from Elizabeth Barbone's Easy Gluten Free Baking book. They aren't holiday bars, specifically, but they are really easy. I think the book has Christmas cookie recipes. King Arthur Flour's blog and recipe site has some good recipes. Now that we don't have to be GF, I get their box mix for brownies for a family gathering where someone is GF (it's not worth it for me to keep GF ingredients to make stuff from scratch anymore) and I even like them. But they do have from-scratch recipes. Quote Link to comment Share on other sites More sharing options...
The Governess Posted November 1, 2011 Share Posted November 1, 2011 I use Pamela's bread mix. Haven't tried the baking mix. Which do you use? I use the Pamela's bread mix to replace wheat flour in recipes. Sometimes it works and other times not so much. I tried to make a cake I found in the Living Without magazine, and used the Pamela's mix but it didn't turn out well. Everything looks great. I use the baking mix, I've never tried the bread mix. :D my dh has also substituted the baking mix for flour in gravy, cakes, donut dough, etc. I have yet to be disappointed. Quote Link to comment Share on other sites More sharing options...
keptwoman Posted November 1, 2011 Share Posted November 1, 2011 What is short pastry? I googled it and the recipe has all purpose flour in it?? Hmm, I guess that is an antipodean term huh. Short pastry is the kind you use for a crust for a sweet pie (with sugar in the crust) or a savoury tart (without the sugar). I just sub all purpose wheat flour for all purpose GF flour and press into the tin/dish instead of rolling it out. Quote Link to comment Share on other sites More sharing options...
LaxMom Posted November 1, 2011 Share Posted November 1, 2011 I have to share that this is by far the best GF pizza crust recipe I've found. (I just finished wolfing down yummy, yummy pizza) I have made some tweaks, though. I use Mama's Almond Blend flour (because I'm too lazy to make my own flour blend and keep track of all the different components and whether I have them in the house), and I tweaked the amounts of some things - generous cup of water, 1 T sugar, heaped T of yeast, 1.5 tsp gelatin (I double the recipe & 2 tsp was too much, same with salt)... And tonight I let it sit in the pans and proof a bit before par baking. A double recipe makes 2 large (14") pizzas and could easily make 2 16", if you don't fold the edges under. The crust is standard thin crust - crisp-chewy. Quote Link to comment Share on other sites More sharing options...
Mom-ninja. Posted November 2, 2011 Author Share Posted November 2, 2011 My sister bought me this cookbook, and I'm looking forward to trying some of the recipes. Book is now on my wish list. Quote Link to comment Share on other sites More sharing options...
Holly IN Posted November 2, 2011 Share Posted November 2, 2011 Just found this website from Everday Paleo: http://www.whitelionbakingco.com/products/white-lion-baking-mixes Baking mixes are totally Paleo friendly and gluten free. If you live in Massachussetts they will deliever their baked goods. Outside of this state only baking mixes can be shipped and the frostings. I will be perusing this in the future esp when I am in a time crunch. I usually make something from Elana Amsterdam's cookbooks. Holly Quote Link to comment Share on other sites More sharing options...
Margaret in GA Posted November 2, 2011 Share Posted November 2, 2011 Hmm, I guess that is an antipodean term huh. Short pastry is the kind you use for a crust for a sweet pie (with sugar in the crust) or a savoury tart (without the sugar).I just sub all purpose wheat flour for all purpose GF flour and press into the tin/dish instead of rolling it out. Thanks!:) Quote Link to comment Share on other sites More sharing options...
ElizaG Posted November 2, 2011 Share Posted November 2, 2011 Hmm, I guess that is an antipodean term huh. Short pastry is the kind you use for a crust for a sweet pie (with sugar in the crust) or a savoury tart (without the sugar). Just wanted to add that it's called "shortcrust" (or "short" for short :D) because it doesn't puff up. That's also how shortbread cookies get their name. And BTW, shortbread is just as delicious when made with rice flour. (English "shortcake" = American "shortbread," according to Wikipedia. But American shortcake contains baking powder, and it does puff up. Puzzling.) Quote Link to comment Share on other sites More sharing options...
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