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More Gluten-free Christmas Goodies

A few more gluten-free recipes to share with you.

Peppermint Sugar Cookies


  • 1 1/2 cups sugar, plus another 1/2 cup for rolling

  • 2 1/2 cups gluten-free flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 14 tablespoons butter, softened

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon peppermint extract

  • ½ cup crushed peppermint candies


  • Adjust oven rack to middle position and heat oven to 350 degrees.

  • Line 2 baking sheets with parchment paper and set aside.

  • Spread 1/2 cup sugar in shallow dish and set aside.

  • Whisk flour, baking powder, and salt together in bowl.

  • Using stand mixer with fitted with paddle, beat butter and remaining 1 1/2 cups of sugar on medium speed until fluffy, 3-6 minutes.

  • Add eggs, one at a time, vanilla and peppermint and beat until combined.

  • Reduce speed to low, slowly add flour mixture, and beat until combined.

  • Working with 2 tablespoons of dough at a time, roll into balls with your wet hands; then roll balls in sugar; space balls 2 inches apart on prepared sheets.

  • Using a buttered and sugared bottom of a flat-bottomed drinking glass, flatten each ball to even 1/4 inch thickness; then sprinkle with crushed peppermint candies.

  • Bake 1 sheet at a time, until edges are set and beginning to brown but centeres are still soft and puffy, 10-12 minutes, rotating sheet halfway through baking.

  • Let cookies cool on sheet for 10 minutes.

  • Serve warm or transfer to wire rack and let cool completely before serving.

  • Yields about 24-26 cookies.

Original recipe from America’s Test Kitchen Best-Ever Christmas Cookies.

Cranberry Orange Bread with Glaze

Ingredients for Bread:

  • 2 cups cranberries

  • 2 tablespoons granulated sugar set aside for cranberries

  • 2 cups gluten-free flour

  • 1 cup granulated sugar

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3/4 cup buttermilk (you can make your own by adding a tablespoon of lemon juice to a cup of milk)

  • 1/4 cup orange juice, freshly squeezed

  • 1 tablespoon orange zest

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1 teaspoon vanilla extract

Ingredients for Glaze:

  • 1 cup powdered sugar

  • 2-4 tablespoons melted butter

  • 1/2 teaspoon vanilla extract

Direction for Bread:

  • Preheat oven to 350 degrees.

  • Grease and flour a 9x5-inch loaf pan very well and set aside.

  • Toss cranberries with 2 tablespoons of sugar and set aside.

  • In a large bowl, whisk flour, remaining 1 cup of sugar, baking soda and salt together.

  • Fold in sugared cranberries.

  • Make a well in the center and add buttermilk, orange juice, zest, oil, egg and vanilla. Gently stir until fully combined.

  • Pour batter into prepared loaf pan and bake for 50-60 minutes or untila toothprick inserted in the center comes out clean.

  • When bread is taken out of oven, gently release the edges with a butter knife immediately to prevent any sticking. Allow bread to cool for 10 minutes in pan before inverting on a wire rack to finish cooling.

  • While bread is cooling, prepare glaze. (You could omit the glaze if you'd like.)

Direction for Glaze:

  • In a medium bowl, whisk powdered sugar, orange juice, melted butter and vanilla until smooth.

  • Add more or less orange juice for a thinner or thicker glaze.

  • Pour glaze over cooled bread.

Original recipe from Bob's Red Mill.


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