Holiday Treats That Hold the Wheat

Gluten-free recipes for those who want a taste of the holidays sans wheat

Use gluten-free all purpose baking flour from Kinnikinnick or Bob's Red Mill for a gluten-free take on classic holiday treat.

Image credit: Photo by SuperFantastic via Creative Commons

Recommended by the Editor

Have Your Gift and Eat It Too

METRO's Foodie Gift Guide

By: Molly Burke

Those who suffer from wheat allergies or Celiac disease (gluten intolerance) may experience an extra twinge of nostalgia during the holidays.

With all the gingerbread men, sweet sugar cookies and buttery shortbread being passed around, it’s easy to feel a bit gloomy knowing you can’t partake in the fun. 

Luckily, we have three wheat-free holiday treat recipes that will satisfy taste buds, protect sensitive stomachs and mend the holiday blues. Prepare to loosen those belts!

Pebble Crunchers

Ingredients:

+ Cocoa Pebbles
+ 1 Bag (11 oz.) white chocolate, butterscotch, peanut butter or milk chocolate chips. I personally love the white chocolate best! 
+ 1 T. + 1 t. of vegetable oil

Directions:

1. Slowly melt chocolate in double boiler over medium heat. Stir constantly. As chocolate begins to melt, add oil. 
2. After chocolate is completely creamy, slowly add cocoa pebbles. Add cereal until the consistency is similar to that of rice krispie treats. Should be a bit difficult to stir. 
3. Immediately scoop out into tablespoon full mounds on tin foil. Let cool in the fridge or outside for about 15 minutes. Enjoy!

Gluten Free Gingerbread Cookies

Ingredients:

+ 2-1/4 cups gluten-free all purpose baking flour. We like: Kinnikinnick or Bob’s Red Mill
+ 1/4 t. salt
+ 2 t. baking soda
+ 2 t. ground ginger powder
+ 1/2 t. ground cloves
+ 1 cup granulated sugar
+ 3/4 cup vegetable shortening
+ 1/2 cup unsulfured dark molasses
+ 1 egg
+ Extra sugar, frosting or candies to decorate cookies (optional)

Directions:

1. Combine all dry ingredients in a bowl and whisk/beat until completely mixed.
2. In a separate bowl, mix sugar, shortening, egg and molasses. Beat for approximately two minutes until combined and fluffy. Then slowly add dry ingredients and beat until combined.
3. Place 2-tablespoon sized dough balls on a greased cookie sheet about three inches apart. Or, roll out dough in small sections on a counter lightly dusted in gluten free flour mixture. Use cookie cutters to create holiday gingerbread men.
4. Preheat oven to 350° F and bake for about 15 minutes or until tops begin to crack and cookies are firm. Cool on parchment paper.  Decorate as desired.

Gluten Free Peanut Butter Kiss Cookies

Ingredients: 

+ 1/4 cup butter-flavored shortening
+ 1-1/4 cups packed brown sugar
+ 3/4 cup creamy peanut butter
+ 1 egg
+ 1/4 cup unsweetened applesauce
+ 3 teaspoons vanilla extract
+ 1-3/4 cup Gluten Free All-Purpose Baking Mix We like: Kinnikinnick or Bob’s Red Mill
+ 1 teaspoon baking powder
+ 3/4 teaspoon baking soda
+ 1/4 teaspoon salt
+ Milk chocolate kisses

Directions: 

1. In a large bowl/mixer, cream the shortening, brown sugar and peanut butter until light and fluffy. Beat in egg, applesauce and vanilla. Combine gluten free all purpose baking mix baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until slightly cracked. Immediately press a chocolate kiss into the center of each cookie. Remove from pan quickly to avoid sticking.