GFCF Holiday Recipes and Hints on Eating Outside of the Home

A woman and a boy in a kitchen with a stand mixer.

GFCF Holiday Recipes

The holiday season is upon us. Most of us enjoy this season, a time to be with friends and family, giving and receiving gifts and cards and EATING! Being on a special diet can often add some challenges to the holiday season, especially, if you are eating out or with friends or relatives. It is often best to pack your specialized foods to bring with you to relatives or friend’s house. If you are traveling by plane, iced gel packs are not allowed, instead use a soft-sided ice chest/lunchbox or a suitcase, using frozen vegetables, peas work well! Plan ahead for each meal that you will be away from home. Make sure, especially, that you bring desserts, as you NEVER want you or your child to be left out of this special holiday treat. There are many companies who make GFCF candies and treats. You can consult my book pages: 85-86 for companies, web sites and phone numbers.

Keep in mind that cross contamination is something you must be aware of when you are away from home. NEVER trust someone else’s home, pots and pans, toasters, even dish rags. If you must use their pots or pans, line them with foil to keep your foods safer. You can use toaster bags, too.

The best advice is to bring your own food. Another option is to order food online and have it delivered to the home where you will be visiting. (Many companies are listed in my book). Offer to bring a dish or several, you know will be safe. Serve the person on a GFCF Diet first, to avoid cross contamination with utensils.

Some families prefer to eat in restaurants for their holiday meals. On pages 99 to 103 of my book, I offer advice on how to eat out, as well as pages of listings or restaurants who can accommodate GF meals (Call ahead to make sure they are can also do CF and other allergens you must avoid). There are many listings popping up daily, as offering GF meals has become quite the thing to do these days!

Enjoy a wonderful holiday season!

Front cover of The Autism and ADHD Diet by Barrie Silberberg, featuring colorful puzzle pieces and dietary information.

GFCF Diet Guide Book “The Autism and ADHD Diet”

On the following page is a few holiday recipes you might enjoy making this season:

Holiday Recipe: Pumpkin Muffins

This holiday recipe was adapted from Sarah Cook’s recipe on Autism Share. It is easy and yummy, easy to make and freeze or later or for traveling. They are great for breakfast, a snack or dessert.

4 4-ounce jars of pumpkin baby food
3/4 cup oil
2 cups white sugar
3 eggs
3 cups GF all-purpose baking flour
1 teaspoon ground cloves
1/4 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon GF baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons ground flaxseed meal (optional)

Preheat oven to 400 F (205 C). Linda baking cups, or grease with Spectrum vegetable shortening. Mix pumpkin, oil, sugar, and eggs in a large bowl. In a medium-sized bowl, mix flour, spices, baking soda, and baking powder. Add dry ingredients to pumpkin mixture and mix Add flaxseed meal for extra fiber and omega-3 fatty acids (optional). Spoon into muffin cups. Bake 25 minutes or until toothpick comes out clean. Makes 24 muffins.

Holiday Recipe: GF Apple Pancake Bake

Courtesy of Jennifer Riordan

4 to 5 baking apples
Cinnamon and sugar to taste
Double the recipe of your favorite GF pancake mix Preheat oven to 350 F (175C).

Line a baking sheet (with ~ 1 inch sides) with foil. Spray with GFCF nonstick spray. Peel apples, cut and remove seeds. Cut apples in thin slices (like you would for an apple pie, but thinner because they cook for less time and you want them to get soft). Toss apples with cinnamon and sugar (to taste). Line bottom of pan with single layer of apples. Prepare pancake mix (double recipe) according to directions. Add a few sprinkles of cinnamon and sugar to make it look nice. Bake for 15 to 18 minutes, or until brown on top and cooked through. Serve warm with or without 100% maple syrup.

Holiday Recipe: Scalloped Potatoes

Courtesy of Jennifer Riordan

6 medium boiling or baking potatoes (~ 2 lbs)
3 tablespoons margarine
1 small onion, finely chopped (1/4 to 1/2 cup)
3 tablespoons GF all-purpose flour mix ( or potato starch)
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk alternative

Heat oven to 350 F (175 C). Spray a 2-quart casserole dish with non-stick spray. Peel potatoes and cut into 1/8-inch slices to measure about 4 cups. Melt 3 tablespoons margarine in saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper.

Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk alternative. Heat to boiling, stirring constantly Boil and stir 1 minute. Spread potatoes in casserole. Pour sauce over potatoes. Cover and bake 1 hour. Uncover and bake 30-45 minutes longer, or until potatoes are tender and top begins to brown. Let stand 5 to 10 minutes before serving. Serves 4-6. Best served hot out of the oven.

Recent medical literature states, people with the following conditions may benefit considerably from a gluten-free diet:

Autism
ADHD
Down’s syndrome
Cognitive problems (brain fog)
Seizures
Anemia
Ataxia (loss of balance)
Cystic Fibrosis
Type 2 and Type 1 Diabetes
Rheumatoid arthritis
Irritable Bowel syndrome
Thyroid Problems
Multiple sclerosis
Neuromyelitis (inflammation of the nervous system)
Osteoporosis
Parkinson’s disease

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This post originally appeared on our November/December 2010 Magazine

GFCF Holiday Recipes and Hints on Eating Outside of the Home

Holiday Recipe: Pumpkin Muffins

Holiday Recipe: GF Apple Pancake Bake

Holiday Recipe: Scalloped Potatoes

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