Gluten-free Christmas Eve - is it possible? Christmas Eve is fast approaching, and with it the biggest cooking of the year. In the case of people on a gluten-free diet, apart from the question of how many cans of peas to buy and the dilemma - mushroom or borscht, there are other dilemmas. How to prepare a gluten-free Christmas Eve if dumplings are the most important dish and dough is the king of the table? How to organize a gluten-free holiday? With a little willingness and attention it is possible, and even won't be difficult. Check what to serve on the Christmas Eve table when gluten must be excluded from the menu.

Gluten free Christmas Evedoes not have to be a cause for concern. Gluten-free Christmas Eve can be no less a treat than the one with traditional dishes. It is enough to slightly modify some dishes so that people with celiac disease or gluten intolerance can enjoy the taste of traditional Christmas Eve dishes. How to prepare a menu for Christmas Eve so that a guest on a gluten-free diet will find something for himself on the table?

Gluten-free Christmas Eve - where to buy a gluten-free wafer?

Christmas Eve dinner is a special moment in every home. It is worth ensuring that members of the supper who do not eat gluten do not feel excluded. If someone in your immediate family is on a gluten-free diet for he alth reasons (e.g. suffers from celiac disease), consider making the entire dinner gluten-free.

If you are gathering in large groups and a completely gluten-free Christmas Eve is not an option, prepare separate servings for a celiac or gluten intolerant person so that she does not have to bring her own food.

Don't forget the gluten-free wafer! The tradition of breaking the wafer is very much alive in Polish homes. A gluten-free wafer for all guests solves the problem of making a wish. You can buy it at a gluten-free food store or from the so-called he althy food. It costs about PLN 5 per pack.

Gluten-free Christmas Eve - in what dishes is gluten hidden?

Typical dishes served at Christmas Eve dinner contain gluten - dumplings, dumplings, croquettes, mushroom soup, breaded fish, kutia, cakes, bread … diet of a person intolerant to gluten and prohibited in celiac disease. Of course not only thatWheat is a source of gluten (also spelled, rye, oats and barley), but it is dominant in traditional foods.

It should also be remembered that many products used in Christmas cooking can be contaminated with gluten. These include:

  • ready-made borscht from a bag,
  • stock cube,
  • rice flour and corn flour, if not marked with the symbol "gluten free",
  • poppy seed mass,
  • dried fruit (they are often sprinkled with flour),
  • sprinkles and decorations for cakes and gingerbread cookies,
  • gingerbread spice.

Gluten-free products used for Christmas cooking include flour, bread crumbs, bread and pasta.

Gluten-free Christmas Eve - what rules to follow?

If you are making gluten-free Christmas Eve for one guest only, and gluten-free food for the rest, remember a few rules. They are especially important when a person on a gluten-free diet has celiac disease and cannot consume even trace amounts of gluten.

  1. Buy a gluten-free wafer and replace the traditional one with it.
  2. When buying finished products, make sure they are labeled gluten free or gluten free.
  3. Read the labels of each ingredient carefully before using it. If it has a warning: contains or may contain wheat, barley, rye, oats, grains, gluten - do not use it.
  4. When ordering dishes from a restaurant or catering, ask if the kitchen is not preparing gluten-based dishes at the same time. The gluten-free ones can accidentally get contaminated.
  5. When cooking for celiacs, use completely clean utensils, cutting boards, cutlery, etc. It is very important that neither kitchen utensils nor your hands come into contact with gluten.
  6. Prepare gluten-free dishes first and serve them on a separate plate, overlapping with separate cutlery. Fry the fish in gluten-free breadcrumbs at first, and then fry the fish in the same oil for the rest. Similarly, dumplings or dumplings - cook first, serve separately, and then cook gluten dumplings in the same pot.
  7. Prepare one dumpling stuffing, one Greek fish sauce, one red borscht, etc. Many dishes are naturally gluten-free. You just have to remember not to accidentally contaminate them with gluten. So work on a freshly washed worktop, cook in thoroughly washed dishes with completely clean utensils.
  8. Do not heat up gluten-free and gluten-free dishes next to each other.
  9. Gluten-free dishes should be covered with a lid until serving so as not to accidentally contaminate them with gluten-free dishes.
  10. Remember that the person with he alth problems onEven a crumb of bread and a little flour will harm a gluten-free diet.
  11. Consult your shopping list with someone on a gluten-free diet to make sure nothing will hurt them.

Gluten-free Christmas Eve - recipes for traditional dishes in a gluten-free version

Gluten-free dumplings with cabbage

Ingredients for the dough (15 - 20 dumplings):

  • 150 g gluten-free flour mix
  • half a cup of hot water
  • 2 tablespoons olive oil
  • pinch of s alt

Ingredients for stuffing:

  • 300 g of sauerkraut
  • 2 tablespoons rapeseed oil
  • 1 onion finely chopped
  • spices: s alt, pepper, bay leaf, allspice

Chop the cabbage and add it to a small amount of boiling water with allspice and bay leaf. Cook over low heat. Slice the onion finely and sauté in oil. When the cabbage is soft after about 1.5 hours of cooking, mix it with the onion, season with s alt and pepper. Cool the stuffing, drain it and put it into a bowl. Prepare the dough for gluten-free dumplings.

Sift the flour with s alt. Add half a portion of hot water (maybe boiling water) and knead the dough. Gradually add more water until the dough is thick but pliable - if necessary, add a little more water than in the recipe. At the end of kneading the dough, add the olive oil. Put them aside for 15 minutes, covered with foil.

Boil water with 1/4 teaspoon of s alt and a tablespoon of oil. Sprinkle some gluten-free flour on the pastry board. Roll out part of the dough with a floured rolling pin (cover the rest with a cloth so that it does not dry out). Cut out circles with a glass, put the stuffing and stick the edges together. The cake works best while it is still warm.

Put the stuffing into the inner part of the disc, not touching the board. Then the edges will stick together more easily. Arrange the dumplings on a plate and cover with a cloth. Put it in boiling water. Cook in portions over low heat until drained. Take out the dumplings with a slotted spoon and place them on a plate smeared with oil.

Gluten-free gingerbread with dried fruits

Ingredients:

  • 200 g buckwheat flour
  • 100 g of corn flour
  • 100 g of potato flour
  • 1 tablespoon cocoa
  • 2 teaspoons baking powder
  • 2 tbsp spices
  • half a cup of chopped nuts and dried fruit
  • 120 g soft butter
  • 100 g sugar
  • 3 eggs
  • pinch of s alt
  • 200 g honey

Preheat the oven to 180 degrees C. Line the baking tin with baking paper. Mix all types of flour, cocoa, baking powder, and seasoning. Adddelicacies. Beat the butter with sugar until white, add the egg yolks and honey and continue until the mixture is fluffy.

Beat the egg whites with s alt until stiff. Combine gently with the yolk mass. Put the dough into a preheated oven and bake for about 50 minutes. After cooling down, optionally pour any glaze and sprinkle with nuts.

Gluten-free buckwheat gingerbread

Ingredients:

  • 1 cup of honey (200 ml)
  • 1/2 cups of fine sugar
  • 120 g butter
  • 500 g buckwheat flour
  • 1 tablespoon bitter cocoa
  • 1 teaspoon of baking soda
  • pinch of s alt
  • gingerbread spice packaging

Heat the honey over low heat with sugar, spices and butter. Stir every now and then and make sure that the mass does not boil. When the ingredients combine, take the pan off the heat and set aside to cool. It is important that the honey-butter mass is completely cold, then the dough will achieve the desired consistency.

Sift the flour with cocoa, soda and s alt. Add the honey mass. Make a smooth dough. After kneading, the dough may feel too thin and sticky. Put them in the refrigerator overnight.

On a floured board, roll out the dough to a thickness of about 0.5 cm. Use the mold to cut out Christmas shapes and place them on a baking sheet lined with baking paper. Bake at 180 degrees C for about 15 minutes. After taking it out, set aside to cool down.

Gluten-free poppy seed cake

Ingredients for the poppy seed mass:

  • 100 g dry ground poppy seeds
  • 45 g sugar
  • 15 g butter
  • 1/2 tablespoons of honey
  • 20 g raisins
  • skin rubbed from 1/2 orange
  • 1 egg
  • 1 tablespoon of milk

Ingredients for gluten-free yeast dough:

  • 140 g gluten-free flour - bread mix
  • 4 g dry yeast
  • 50 ml of milk
  • 25 g sugar
  • 1 egg
  • 25 g butter

Ingredients for orange icing:

  • 15 g powdered sugar
  • 1 tablespoon orange juice
  • zest of 1/2 orange to sprinkle

Prepare the poppy seed mass. Pour the poppy seeds into a bowl and pour boiling water over them until completely covered. Cover the dish with the saucer and leave it for about 30 minutes. Remove the cover. After it has cooled down, manually squeeze the poppy seeds through several times folded gauze or a cotton cloth.

The poppy seeds should be well squeezed out of the water so that it becomes slightly loose again. In a pot, melt the butter, add sugar and honey - pour the liquid mixture into the poppy seeds and mix. Then add the raisins, orange zest, egg and after mixing thoroughly, if the mass seems too loose, add the milk.Put the finished mass in the fridge.

Knead the yeast dough. Sift the gluten-free flour into a large bowl and mix with the dry yeast. Mix the lukewarm milk with sugar and beaten egg. Pour gradually into the flour, kneading by hand or with the help of a mixer.

After a few minutes of kneading, pour in the melted, cooled butter and keep kneading until the fat is completely absorbed. The kneaded dough should still be slightly sticky. Put them in a bowl, cover and leave to rise in a warm place for 2-3 hours. The dough should increase in volume by about half.

Place the dough on a floured surface, knead it briefly and roll it out into a rectangle. Evenly spread the poppy seed mass on it, leaving only a 1 cm wide strip along the long side. Roll the dough towards the free edge. Put the dough on a baking sheet lined with baking paper, cover it with a cloth and leave it to rise again for about 1 hour.

Preheat the oven to 190 degrees C, put a casserole dish filled with boiling water on the bottom. Thanks to steaming, the dough will be more moist. Just before placing in the oven, brush the top of the roll with beaten egg white. Place the tray on the middle wire rack and bake for about 30 minutes until golden brown. Remove from oven, let cool.

Blend all the icing ingredients until smooth. Brush the rolls and garnish with orange zest.

Gluten-free croquettes with cabbage and mushrooms

Ingredients for the pancake dough:

  • 100 g of corn flour
  • 100 g tapioca starch
  • 250 ml of plant-based milk
  • 3 eggs
  • 1 tablespoon of clarified butter or coconut oil
  • pinch of s alt

Mix eggs, add milk, melted fat and s alt. Add flour to the mass, mix until smooth. Set aside for about 20 minutes. Preheat the pan, brush with grease, pour a thin layer of pancake dough.

When the edges of the dough start to become hard and start to curl, turn over and fry for a while. This dough is rarer than the typical pancake dough, but it should be like that - do not add any flour.

Ingredients for stuffing:

  • 150 g of sauerkraut
  • 100 g mushrooms
  • onion
  • 2 tablespoons clarified butter
  • pepper, s alt

Rinse the cabbage and cook until soft for about 30 minutes in a little water. Drain in a colander, cool, drain the water and crush. Dice the onion. Clean the mushrooms, peel them and dice them.

Preheat a frying pan, add fat and chopped onion. Fry until glazed. Add mushrooms and stewuntil soft. Add shredded cabbage. Season to taste with s alt and pepper.

Ingredients for frying rocket:

  • 1 egg
  • 1/2 cup of buckwheat or millet flakes
  • frying fat
  • pinch of s alt

Beat the egg with a pinch of s alt. Grind the flakes. Put a heaped spoonful of stuffing on the edge of the fried pancakes and wrap them in croquettes. Coat in egg and crumbled flakes. Fry until golden brown.

  • Gluten-free Christmas Eve: recipes for gluten-free Christmas dishes
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