Gluten Free Christmas Recipes

Now is the perfect time to start thinking about what food you will serve during the festive period. Such as, what to eat on Christmas day or what to serve at any parties or gatherings you’re throwing during the festive season.

If a someone is intolerant to gluten then make sure to serve a few alternatives for them, which are equally as tasty.

Below are some inspiring and delicious recipes, all gluten free, which we think would work well to serve and enjoy around the festive period.

Ricotta, Cranberry and Pear Mini Tarts


Anything involving cranberry is instantly a Christmas delight!

These mini tarts are unique, festive and will certainly please your gluten intolerant friends.

This recipe makes 10 small (3-inch) tarts:

Ingredients for Chocolate Crust:

  • ¾ cup almond flour
  • ¾ cup gluten-free oat flour
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp coconut sugar
  • ½ tsp salt
  • 1 egg yolk
  • 2 tbsp Real California unsalted butter, cold and cut into ½ inch dice
  • 3 tbsp ice water

Ingredients for Ricotta Filling:

  • 1 cup Real California whole milk ricotta cheese
  • ½ cup Real California plain nonfat yogurt
  • 1 tbsp maple syrup

1 vanilla bean, seeds scraped or ½ teaspoon vanilla extract

Ingredients for Fruit Topping:

  • ¾ cup fresh or frozen cranberries
  • 2 tbsp maple syrup
  • 1 tbsp water
  • 2 ripe red pears, cored and thinly sliced

Ricotta Filling:

  • 1 cup Real California whole milk ricotta cheese
  • ½ cup Real California plain nonfat yogurt
  • 1 tbsp maple syrup
  • 1 vanilla bean, seeds scraped or ½ teaspoon vanilla extract

Fruit Topping:

  • ¾ cup fresh or frozen cranberries
  • 2 tbsp maple syrup
  • 1 tbsp water
  • 2 ripe red pears, cored and thinly sliced


Make the crust: Preheat the oven to 350•F. Position a rack in the center of the oven and prepare the 3-inch tart pans on a baking sheet and lightly butter or spray them with oil.

In the bowl of a food processor, pulse to combine the almond and oat flours, cocoa powder, coconut sugar, and salt.

Add the egg yolk and pulse until evenly distributed. Add the butter and pulse until moist crumbs form and then pulse in the ice water until the dough starts to hold together. It will appear to be a bit crumbly, but should hold together easily when pressed.

Continue reading the full recipe here. 

This recipe was developed by Registered Dietitian and Author Patricia Bannan in partnership with Real California Milk.

Blueberry Muffins


Although not traditional Christmas food, blueberry muffins are perfect to enjoy as a quick breakfast or snack.

You could make a batch as a nice gesture for family members if they’re coming over to stay during the holidays.


  • 3 cups almond flour
  •  1 teaspoon baking soda
  • ½ cup ghee, melted
  • 3 eggs
  • ½ cup raw honey
  • 1 cup blueberries
  • 1 tablespoon vanilla extract


Preheat oven to 350F

Combine the almond flour, baking soda, ghee, eggs, raw honey, and vanilla
extract together and mix well

Lastly, fold in the blueberries

Line a muffin pan with muffin liners. Spoon the mixture into the muffin pan
(to around ¾ full) and level out with a spoon

Bake for 18-20 minutes until a toothpick comes out clean when you insert it
into a muffin

Recipe by Louise Hendon, Co-Founder of Paleo Flourish Magazine (

Chocolate Olive Oil Cake


Christmas is the perfect excuse to indulge on chocolate and cake, so don’t let being intolerant to gluten put you off enjoying these luxuries.

This delicious recipe would make the perfect alternative for anyone gluten intolerant.


  • 150 millilitres regular olive oil (plus more for greasing)
  • 50 grams good-quality cocoa powder (sifted)
  • 125 millilitres boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams ground almonds (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 200 grams caster sugar
  • 3 large eggs


Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.

Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.

In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.

Continue reading the recipe here.

This recipe was provided by 

Blueberry Crumble


This could be a fantastic idea if you’re throwing a party around the festive season and want there to be plenty of food for everyone to enjoy, despite their allergies.

You could make lots of little pots of crumbles and let people know they’re gluten intolerant, it would definitely be a pleasant surprise for them.


  • 2 cups granola
  • 5 cups frozen blueberries
  • 6 tablespoons dark brown sugar
  • 2 tablespoons butter, softened


Heat oven to 350°.

In a food processor, pulse one cup of the granola until it is reduced to coarse crumbs.

In a 9-inch square baking dish, sprinkle half the granola crumbs over the bottom. Add blueberries and 4 tablespoons of the sugar. Stir to combine.

Continue reading this recipe here.

This recipe was provided by 

Cranberry Scones


Cranberry again – it’s just so delicious and festive!

This could work as a Christmassy breakfast idea or for a mid-afternoon snack.


  • 2 Cups Domata Living Flour or other Gluten Free All Purpose Flour Mix
  • 2 Tbl Granulated Sugar
  • Pinch Kosher Salt
  • 1/2 Tsp Baking Soda
  • 2 Tsps Baking Powder
  • 1 tsp Xantham Gum
  • 1 stick of unsalted butter, cubed
  • ½ cup dried cranberries
  • 1 Cup Buttermilk
  • 1 Egg, Separated


Combine flour, sugar, baking soda, baking powder, xantham gum and salt.

Using a pastry cutter, cut butter in until the mixture has pea size granules in it.

Add dried cranberries and toss to coat.

Add egg yolk to buttermilk and pour into dry mixture. Using a fork combine until most of moisture has been absorbed.

This recipe was provided by 

Gluten Free Yorkshire Puddings


Yorkshire Puddings are one of the tastiest parts of a Christmas dinner, so don’t think you can’t enjoy them if you’re intolerant to the gluten which is involved in the standard recipe.

Just simply change some of the ingredients and then you can continue to love and enjoy them!


  • Vegetable Oil
  • 300ml milk (can use soya)
  • 115g of free from gluten plain flour
  • 1 pinch salt and pepper
  • 3/4 tsp of baking powder (gluten free)
  • 3 free-range eggs

This recipe is from

Pomegranate and Cranberry Bruschetta


We think this a fantastically festive and delicious idea for the starter before your main Christmas meal.

Shouldn’t take too long to prepare and can even be enjoyed by your gluten intolerant guests.


  • 1 pound fresh (or frozen) cranberries,washed
  • 3 tsp chopped fresh ginger
  • 1 C coconut sugar
  • 2 tsp Sriracha
  • ½ C roughly chopped fresh mint
  • Zest from one orange, reserve a bit forgarnish
  • ¾ – 1 C pomegranate arils
  • Finely chopped mint for garnish
  • Udi’s baguette
  • 8 oz cream cheese, softened


Place the cranberries, ginger, sugar and sriracha in the bowl of a food processor. Pulse several times until cranberries are coarsely chopped. Don’t process too much.

Add mint and pulse a few more times. Not too much, you want mint bits to be visible and mixture to be a bit chunky.

Transfer to a storage container and add pomegranate arils* and orange zest.

Refrigerate for at least 2 hours or till ready to use.

For the crostini, thinly slice the Udi’s baguette and put in the oven at 350 until lightly toasted.

To assemble bruschetta, whisk cream cheese until creamy. Spread about ½-1 tablespoon on each crostini.

Top with a scoop of the relish. Garnish with a bit of orange zest and mint if desired.

This recipe was provided by Udi’s Gluten Free.


If you would like to share your Gluten Free Christmas Recipes then just share your blog post or idea with us in the comments!






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