It is officially November! That means holiday music will start playing on the radio, people will start putting up festive decorations in and outside their houses, and will prepare to never leave the kitchen because of all of the delicious food. All of that being said, November is also recognized as Gluten-Free Awareness Month! Living a gluten-free lifestyle offers many nutritional benefits despite the fact that it is known to be restrictive. There are numerous benefits to adhering to a gluten-free diet, including improvement of cholesterol levels, increased energy, and benefiting your overall digestive health. Maybe you won’t have to buy larger pants this holiday season if you adhere to a gluten-free diet!
Here are some gluten-free alternatives to your favorite pastries and treats that are great to bring to holiday parties, or just to enjoy in the company of your own home!
Gluten-Free Cake Chocolate Cake
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
¼ cup unsweetened cocoa powder, plus more for the pan
1 ¼ cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
½ cup crème fraiche or sour cream
¼ cup confectioners’ sugar, plus more for dusting
- Heat oven to 350 F. Butter a 9-inch spring foam pan and dust with cocoa powder
- In a medium saucepan, heat the butter with ¼ cup of heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat
- In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
- Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraiche and confectioners’ sugar until soft peaks form, dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture
White Chocolate Coconut & Banana S’more Bars
1 ½ cups shredded coconut
1 tsp vanilla extract
1/8 tsp salt
2 egg whites
1/3 cup granulated sugar
1/3 cup white chocolate, chopped
2 large bananas
4 oz semisweet chocolate, chopped
2 cups mini marshmallows
- Preheat your oven to 350 degrees. Line an 8-inch square tin with foil, then spray the foil with non-stick cooking spray or oil.
- In a medium bowl, combine the coconut, vanilla, salt and egg whites. Stir in the chopped white chocolate and sugar.
- Press into the lined tin.
- Wrap the bananas in foil.
- Place the foil-wrapped bananas and the coconut base into the oven separately. Bake for 25-30 minutes until the coconut base is golden brown and the bananas are dark and starting to seep a bit.
- Immediately peel the bananas into a bowl and mash roughly with a fork.
- Spread the mashed banana over the coconut base and sprinkle on the chopped chocolate.
- Spread the chocolate evenly to cover the entire base and sprinkle with marshmallows.
- Turn your broiler on and put the oven rack on the top third of the oven. Place the pan under the broiler for less than one minute, just until the marshmallows are toasted. Watch them closely!
- Remove from the pan and peel away the foil. Cut s’mores bars into 12 or 16 squares. You could also make these s’mores over the barbecue by making the base in the oven ahead of time and roasting the remaining ingredients over the heat. Enjoy!
Gluten-Free Pumpkin Pie
1 ¼ cups All-Purpose Gluten Free Rice Flour Blend
1 tablespoon sugar
1 teaspoon xanthan gum
½ teaspoon salt
6 tablespoons cold butter, cut in small pieces
1 egg yolk
1 tablespoon cider vinegar
5 to 6 tablespoons cold water
½ cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk
2 ½ teaspoons gluten-free pumpkin pie spice
½ teaspoon salt
- In food processor, place flour blend, 1 tablespoon sugar, the xanthan gum and 1/2 teaspoon salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
- In 1-cup measuring cup, beat 1 egg yolk, vinegar and 3 tablespoons water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk. Cover with plastic wrap; set aside.
- Heat oven to 425°F. To make Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in remaining filling ingredients until well blended; set aside.
- Remove plastic wrap from dough. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Pour filling into crust.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Cover and refrigerate any remaining pie.