Gluten-free Christmas Eve dishes are as good as those prepared according to traditional recipes. Festive poppy seed cake, dumplings, borscht ears or croquettes with cabbage and mushrooms can be prepared so that they can also be eaten by people who struggle with celiac disease. We advise you on how to prepare gluten-free Christmas Eve dishes.

Recipes for gluten-free Christmas Eve dishesdiffer from the traditional ones only in a few ingredients. People with gluten allergy orceliac diseaseshould add gluten-free flour, rice gruel, rice flour, corn flour, oat flour, millet flour, almond flour, amaranth or chickpeas. Ingluten-free dietthese products can replace traditional flour, on the basis of which borscht, dumplings or poppy seed cake are prepared.

Gluten-free Christmas Eve dishes - a recipe for a gluten-free poppy seed cake

Number of servings: 10

  • 2 cups of poppy seeds
  • 4 egg whites
  • 4 cups of apple juice
  • 2 cups of coconut flakes
  • cup of sliced ​​prunes
  • 2 medium diced apples
  • 4 tablespoons brown sugar
  • glass of millet

1. The day before the poppy seed cake is prepared, pour boiling water over the poppy seeds, drain, pour a second time and set aside overnight. The next morning, strain the poppy seeds through a sieve and grind 2-3 times. Pour the apple juice into a saucepan and bring to a boil. Meanwhile, roast the millet on a dry frying pan. Then add the poppy seeds, coconut flakes and roasted millet to the boiling juice. Mix everything together and cook for about 20 minutes, then blend. Add the remaining ingredients to the mass, mix thoroughly and leave to cool. 3. Beat the egg whites, then mix gently with the cooled poppy seed mass. Put the prepared dough into a baking sheet lined with baking paper, cover with foil and bake for about 75 minutes in an oven preheated to 180 degrees Celsius.

Gluten-free Christmas Eve dishes - recipe for gluten-free borscht handles

Portions: approx. 10 ears

Cake:

  • 1 cup of rice gruel
  • 2 cups tapioca (or corn) starch gluten-free flour
  • 2/3 cups of water
  • 1 tspoil
  • pinch of s alt
  • a tablespoon of rice flour to sprinkle the dough

1. Mix the rice gruel with water thoroughly, then add oil, s alt and gluten-free flour to it. You don't need to add all the flour - add just enough to keep the dough thick and not sticky to your hands. 2. Roll out the dough by sprinkling with a spoonful of rice flour. Then cut out circles with a glass (or other small round form). In the center of the dough cut out, put the stuffing (about half a teaspoon). Then fold them in half and glue the edges together - like traditional dumplings. To obtain an ear, its opposite corners should be glued. 3. Put the prepared ears in turn to the pot with boiling and s alted water. Cook until they sail away (approx. 5-8 minutes).

IMPORTANT! Based on this recipe, you can also makegluten-free Christmas Eve dumplings .

Stuffing:

  • 1/2 kg of sauerkraut
  • 1 onion
  • 1 tablespoon of oil
  • water
  • pinch of s alt

Pour a small amount of boiling water over the cabbage and stew, covered (remember that the cabbage cannot be too sweet or too sour). Dice the onion into small cubes and fry in a tablespoon of olive oil. Then add it to the stewed cabbage. Mix everything and cook until the cabbage is soft. After cooling down, the stuffing is ready for use.

Gluten-free dishes for Christmas Eve - recipe for gluten-free croquettes with cabbage and mushrooms

Portions: approx. 10-12 croquettes

Cake:

  • 2 cups corn starch-based gluten-free flour
  • 2 heaped tablespoons of rice and amaranth flour
  • ok. 6 cups of 2% milk
  • 4-5 tablespoons olive oil (for frying)
  • 5-6 eggs
  • pinch of s alt

For a creamy dough without lumps, whisk the eggs in a bowl first, then add the milk, then add the flour. To make the dough more fluffy, you can replace 1-2 glasses of milk with sparkling mineral water. Finally, add a pinch of s alt to taste.

Put the stuffing (1 tablespoon) in the center of the fried pancake and spread it over. How to roll up croquettes? First, roll up the bottom of the pancake. Do the same with the side parts, and then wrap the whole thing in a roll. Coat the rolled croquettes in a beaten egg and gluten-free breadcrumbs (or flour or corn grits) and fry in a pan until golden brown.

Stuffing:

  • 1/2 kg of sauerkraut
  • 1 cup of dried mushrooms (e.g. porcini mushrooms)
  • spices: 2 bay leaves, 2 allspice, pepper and s alt to taste
  • 1 white onion
  • olive oil for frying
  • vegetable stock

1. A few hours before preparing the stuffing, pour a glass of boiling water over the dried mushrooms and let them cool. 2. Gell the diced onion on a tablespoon of olive oil (a tall pot with a thick bottom is best for this). When the onion is golden brown, add the sliced ​​mushrooms to the pot. Also, lightly chop the cabbage and add to the onions and mushrooms. Then pour the whole water over the dried mushrooms. Then add bay leaves, allspice and season with s alt and pepper. Finally, pour the vegetable broth (up to the height of the cabbage) and stew, covered over low heat for about 1.5 hours.

See other recipes for gluten-free Christmas Eve dishes:

>>Gluten-free croquettes with salmon and spinach

>>Apple-millet spicy cake

>>Pumpkin gingerbread on buckwheat flour

>>Gluten-free cake

>>Buckwheat or millet Kutia

Gluten-free products - meet the less known ones

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