Gluten Free Christmas Dinner

Here is your guide to a trouble free, gluten free Christmas dinner. With just a few simple changes, you can enjoy the Turkey with all the trimmings without any nasty consequences.

This is one of those occasions where it is much easier to serve a gluten free Christmas dinner to everyone, without your guests being any the wiser. Like you, I hate to be singled out and told certain foods are off limits!

It is much more relaxing to know that everything is safe to eat, and that you can spend the day with your family and friends, rather than alone in the smallest room of the house, feeling rotten.

So if you are the one cooking the lunch this year, follow the recipes and guidelines below and enjoy a happy gluten free Christmas.

What sized turkey do you need?

A good rule of thumb is to allow 10-12 oz uncooked meat per person. If you are serving duck this would change to 4-6oz uncooked per person, and for goose allow 8-12oz.

Cooking times for turkey

The following times are a good guideline for turkey cooking times in an oven at 190 degrees centigrade. You will find a handy temperature conversion chart on my other site, if your cooker is marked in Fahrenheit or is gas.

The weights in the table above relate to a stuffed turkey.

Once the bird is cooked allow another 15 minutes for it to rest before serving time (out of the oven) while you make the turkey gravy.

For a large turkey it may cook better if you first lay the bird on its side and cook for half the time before turning it over. This way the heat penetrates the legs ensuring they are cooked through.

To keep the turkey moist you need to put plenty of butter on the breast and you may also like to lay bacon rashers on top, remembering to remove them 30 minutes before the end of the cooking time to allow the breast to brown.

Gluten free Christmas vegetables

You now need some tender vegetables to serve with your roast turkey, gluten free gravy and stuffing.

Crunchy roast potatoes

Peel and cut enough potatoes into chunks for each person to have 3 to 4 pieces each.

Par-boil in salted water for 15 minutes until just tender. Drain and return to the pan. Place the pan back on the heat and shake vigorously for a few moments to roughen up the surface of the potatoes.

Brussels sprouts with almonds

• 500g (1 lb) Brussels sprouts
• 25g (1 oz) butter
• 25g (1oz) flaked or chopped almonds
• 2 rashers of bacon, chopped
• 1 garlic clove, crushed
• 1 tsp lemon rind, finely grated
• 1 tsp lemon juice
• salt and freshly ground black pepper

Remove any untidy outer leaves from the Brussels and cut a cross in the bottom of any large ones. 

Boil in salted water for 8-10 minutes or until they are tender. Drain and keep hot.

Meanwhile, melt the butter in a saucepan and add the bacon and flaked almonds and garlic. 

Fry until the almonds are golden. Add the lemon rind and juice and season well.

Sprinkle the almonds over the sprouts and serve.

Cauliflower with apple

• 450g (1lb) cauliflower
• 75g (3oz) butter
• 2 dessert apples, cored and sliced

Remove the outer leaves from the cauliflower and cut into florets.

Place in a steamer or colander over boiling water and steam until tender. (To save space on the top of the stove you could be cooking something else in the pan beneath the cauliflower, such as the stock for the gravy.)

Meanwhile, melt the butter in a frying pan, then add the apples and saute gently for about 10 minutes until they are golden. Try not to break them up by stirring too roughly.

Add the cauliflower to the saucepan and continue cooking until it is also golden. Serve.

Baked Onions

A gluten free Christmas dinner can be rather rich. Why not serve baked onions to help lower the blood fat levels.

It is handy to have a double oven if you are cooking these, as they require a lower temperature than the rest of the meal.

• 1 onion for each person
• 100ml (2 tsp) oil
• 150ml (1/4 pint) stock
• freshly ground black pepper

1. Cut the roots off the onions but do not peel them.
2. Place in a roasting tin and brush them with the oil. Pour the stock into the tin then bake in a low oven (150 degrees C) for 1.5 hours or until they are soft when gently squeezed.
3. Place onions on serving dish and gently run a knife blade across the top in both directions to cut a cross. Peel back the skins and sprinkle black pepper on the tops. Serve.

As an accompaniment to your gluten free Christmas dinner check out my stuffing recipes.