Gluten-Free Christmas! It's Possible!

When we initially decided to go gluten-free, my husband was concerned that many of his favorite Christmas treats would no longer be an option. At that point, we were trying eating gluten-free and didn't realize that many of my husband's health concerns turned out to be gluten intolerance. I assured him, however, that we could still figure out a way to replicate some of his favorite cookies even without the use of wheat flour. Once we discovered that my husband really couldn't ingest wheat/gluten products, it increased my research to find books that helped us eat well, healthily, and creatively. With the Christmas season coming all too soon, I was very happy to discover two gluten-free baking books geared especially for scenting my home with the smells of Christmas baking while still protecting my husband's health concerns. Thought I'd share them with you. Gluten-Free Holiday Baking by Ellen Brown More than 150 cake, pies, and pastries made with flavor, not flour. This book is destined to be a keeper midst my other cookbooks of the same genre. Some of the recipes? Popovers, Pannetone, Stollen (to tempt my German ancestry), Gooey Sticky Pecan Buns, and more. There is even a gluten-free version of Old-Fashioned Southern Biscuits. I'm already thinking of hot biscuits with sausage gravy for a special treat. Gluten-Free Baking for the Holidays by Jeanne Sauvage 60 Recipes for Traditional Festive Treats Again, lots of wonderful recipe surprises along with hints, tips, and helpful information. My husband's first question was whether it included a recipe for his favorite Mexican Wedding Cookies . . . and it does! Biscotti and Lemon Bars are in evidence. Rugelach, Spritz, and Shortbread are there for the trying. It even has directions for baking and making a traditional Gingerbread House.

Chocolate Hazelnut Cookies - Gluten-Free and Not!

We eat gluten-free so when I see I recipe that appeals to me, I have to study it a bit to see if I can turn it into a gluten-free version. Success today! This is the recipe in it's original 'format': http://www.kingarthurflour.com/recipes/chocolate-hazelnut-cookies-recipe In order to make it edible for my gluten-free husband, I had to omit the flour and substitute. I took a leap of faith in myself and used the recipe, as is (except for the wheat flour) and added a couple teaspoons of xanthan gum powder to the mix and used the gluten-free flour mix from Nuts.com. I've tried many brands and this has become my go-to flour for baking these days. The cookies didn't turn out as thick as shown in the picture on the link but they are thin and chewy . . . which is what I like in a cookie. The mixture of hazelnut spread, unsweetened cocoa powder, and some powdered espresso provided a very tasty cookie. So, you see, this is a 'two-way' cookie! If you are avoiding wheat products, it is possible with this recipe. If gluten-intolerance isn't a problem for you, just follow the recipe as stated.

Peanut Butter Fudge

My Version of Peanut Butter Fudge 2 sticks butter (Margarine won't work as well) 18-ounce jar of favorite peanut butter 1/2 cup roughly chopped, salted peanuts 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 1 pound box of confectioners sugar Line an 8x8 or 9x9-inch pan with aluminum foil and spray with vegetable oil spray. Make sure you leave extra foil over the sides for easy removal of the fudge when done. Slowly melt the butter and peanut butter in a heavy pot. Stir constantly until melted. Add the extract and orange zest. Stir to incorporate and add the confectioners sugar. When smooth, quickly add the peanuts and spread into prepared pan to cool. When the fudge is completely cool and set, remove from pan, cut into serving pieces, and remove all foil. Those snack-sized zip lock bags are great for dividing pieces into serving to add to a lunch box.