No one likes a Debbie Downer, especially during the holiday season.You’re supposed to be in the spirit, rejoicing with family and friends. Looking like a gluten-free bump on a log certainly won’t get you a kiss under the mistletoe, now will it?!
As part of the NFCA’s Gluten-Free Holiday Blogger How-Tos campaign, I put together four tips that will help you stay jolly this holiday season, no matter what food is put on the buffet.
Bring your own dish – I prefer gluten-free meatballs. I eat ‘em like candy.
Communicate – tell your family what’s up! It might be easier for them to provide a gluten-free dish than you think.
Don’t depend on others – give your taste-buds what they want. Don’t wait for someone else to provide you with a dish that may or may not be 100-percent gluten-free.
Stay positive – so what if you can’t eat like a 500-pound man at the holiday party? At least you won’t leave all bloated and sick like years past. Maybe your pants won’t be that tight come New Year’s Eve, either!
Do you agree with my tips? Which tips would you give to the gluten-free community? Comment below!
Oh Christmas, a time for laughter, a time for cheer, a time to act like Christmas Cookies have their own section of the Food Pyramid. It’s only the natural way of thinking during the holiday season, right?
For as long as I can remember, my family has made drop sugar cookies every Christmas. We were never the family that did cut outs, made little reindeer faces, or frosted ‘inside’ the cookie lines. We judged a cookie by its taste, not by the amount of time one spent decorating it. That is why drop sugar cookies are the family favorite. The great thing about this cookie recipe is that it is very simple to turn gluten-free! All I did was swap out the gluten-filled flour for multi-purpose gluten-free baking flour.
1. Sift flour with baking powder, baking soda, and salt.
2. In separate bowl, cream the shortening and sugar together. Add eggs and vanilla.
3. Add flour and dry ingredients to mixture, alternating with milk. Once portion mixes in, add more.
4. When batter is completely mixed, drop tsp. of batter onto cookie tray, 2 inches apart
5. Bake for 10-12 minutes at 325-350 degrees.
Now remember, these cookies are NOT meant to be used for cut-outs. You simply ‘drop’ the batter on the cookie tray, hence the name drop sugar cookies. They end up being super moist and delicious. You can frost them with whatever icing you’d like, but we prefer vanilla. Also, if you really want to go above and beyond, you can make your own icing. But, as you know, I’m more of an I’ll take the easy way out kind of baker.
So there you have it, a simple recipe for a gluten-free holiday treat. But, don’t eat too many or your New Year’s Resolution will have to be extra strict!
Gluten-Free Christmas Cookies
Recipe Type: Holiday Cookies
Author: G-Free Laura
These drop sugar cookies are my family’s favorite. We altered our recipe to be gluten-free and they are just as tasty as ever!
3 3/4 cup gluten-free flour (we prefer AgVantage Naturals)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup shortening
1 1/2 cup granulated sugar
1 tsp vanilla
1 cup whole milk
Sift flour with baking powder, baking soda, and salt.
In separate bowl, cream the shortening and sugar together. Add eggs and vanilla.
Add flour and dry ingredients to mixture, alternating with milk. Once portion mixes in, add more.
When batter is completely mixed, drop tsp. of batter onto cookie tray, 2 inches apart