50+ Sweet and Savory Holiday Gluten-Free Baking Recipes You’ll Love

The holiday season is the perfect time to indulge in delicious baked goods, but if you or someone you love follows a gluten-free diet, you may be wondering how to enjoy the festivities without sacrificing flavor.

Fortunately, there are countless gluten-free holiday baking recipes that bring all the flavors of the season without compromising on taste or texture.

From spiced cookies to indulgent cakes and hearty breads, this collection of 50+ holiday gluten-free baking recipes will ensure that everyone can enjoy the warmth, comfort, and joy of holiday treats, regardless of dietary restrictions.

Whether you’re baking for a gluten-free guest or simply want to offer a wide variety of treats at your holiday gathering, these recipes include both traditional favorites and innovative new ideas that everyone will love.

With ingredients like almond flour, coconut flour, and gluten-free all-purpose flour, these treats have a rich and satisfying texture that rivals any traditional holiday baked goods.

So, grab your mixing bowls and preheat the oven—it’s time to bake up a festive storm!

50+ Sweet and Savory Holiday Gluten-Free Baking Recipes You’ll Love

Baking gluten-free during the holiday season doesn’t mean you have to miss out on the joy and indulgence that come with festive treats.

With over 50 holiday gluten-free baking recipes at your fingertips, you’ll have an abundance of delicious options to share with friends and family.

From cookies to cakes, breads to bars, these recipes will help you create memorable moments and delight your guests with gluten-free treats that don’t skimp on flavor.

This holiday season, let’s celebrate with baking that everyone can enjoy—no gluten required!

Gluten-Free Gingerbread Cookies

Gluten-free gingerbread cookies are a festive and flavorful treat that will fill your kitchen with the warm, spicy scents of ginger, cinnamon, and molasses. These cookies are perfect for decorating with royal icing or enjoying with a warm cup of tea. With a soft and chewy texture, this gluten-free version of a holiday classic is sure to please both gluten-free and non-gluten-free eaters alike.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 1 large egg
• 1/3 cup unsulfured molasses
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
4. Add the egg, molasses, and vanilla extract to the butter mixture and beat until combined.
5. Gradually mix in the dry ingredients until a dough forms.
6. Roll the dough into a ball, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
7. Once chilled, roll the dough out on a lightly floured surface (using gluten-free flour) to about ¼ inch thickness.
8. Use cookie cutters to cut the dough into desired shapes and place them on the prepared baking sheets.
9. Bake for 8–10 minutes or until the edges are firm and slightly golden.
10. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free gingerbread cookies are the perfect addition to any holiday gathering. The combination of spices and molasses gives them a rich, aromatic flavor, while the soft texture makes them a joy to eat. Whether you decorate them with icing or enjoy them plain, these cookies are sure to become a holiday tradition in your gluten-free baking repertoire.

Gluten-Free Pumpkin Bread

This gluten-free pumpkin bread is a moist and flavorful loaf that brings all the cozy fall and winter flavors into one slice. Made with rich pumpkin puree and warm spices, this bread is perfect for breakfast, dessert, or a midday snack. The sweetness of the pumpkin and the spices of cinnamon, nutmeg, and cloves come together beautifully in a loaf that is soft, tender, and completely gluten-free.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp salt
• 1 ½ cups canned pumpkin puree
• ¾ cup sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ¼ cup milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
3. In a large mixing bowl, whisk together the pumpkin puree, sugar, eggs, oil, vanilla extract, and milk.
4. Gradually fold in the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
7. Let the pumpkin bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This gluten-free pumpkin bread is incredibly moist and full of warm autumn flavors. It’s a versatile recipe that works wonderfully as a gift, a breakfast treat, or even served as an accompaniment to a holiday meal. The slight sweetness, combined with the spiced warmth, makes this loaf a comforting and satisfying treat during the cooler months.

Gluten-Free Eggnog Cupcakes

These gluten-free eggnog cupcakes are a perfect holiday treat that captures the creamy, spiced flavor of eggnog in a light and fluffy cupcake. Topped with a rich buttercream frosting, they offer all the flavors of the beloved holiday drink in a sweet, portable form. Whether you’re celebrating with family or looking for something festive for a holiday party, these cupcakes are sure to impress.

Ingredients:

• 1 ¾ cups gluten-free all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup eggnog
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog, until just combined.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 tbsp eggnog
• Ground cinnamon and nutmeg for garnish (optional)

Instructions for Frosting:

1. Beat the softened butter in a bowl until smooth.
2. Gradually add the powdered sugar, one cup at a time, until the frosting reaches a smooth, fluffy consistency.
3. Add the vanilla extract and eggnog, then beat again until combined.
4. Frost the cooled cupcakes with a generous amount of frosting, and garnish with a sprinkle of cinnamon and nutmeg, if desired.

These gluten-free eggnog cupcakes bring all the holiday cheer in each bite. The flavor of eggnog shines through in the moist cupcakes and the buttery frosting. Whether you’re hosting a holiday gathering or need a special dessert for the season, these cupcakes are the perfect festive treat. The combination of spices and creamy eggnog will make these cupcakes a favorite for years to come.

Gluten-Free Peppermint Chocolate Chip Cookies

Gluten-free peppermint chocolate chip cookies are a festive and decadent treat that brings the holiday flavors of mint and chocolate together in one bite. The combination of rich dark chocolate and refreshing peppermint will instantly get you in the holiday spirit. These cookies are chewy on the inside with a slight crispness on the edges, perfect for sharing or enjoying with a hot cup of cocoa.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup mini chocolate chips
• ½ cup crushed peppermint candies (or candy canes)

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.
4. Add the egg, vanilla extract, and peppermint extract to the butter mixture and beat until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
6. Stir in the mini chocolate chips and crushed peppermint candies.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden and the centers are set.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free peppermint chocolate chip cookies are a deliciously festive way to celebrate the holiday season. The burst of peppermint flavor combined with the richness of chocolate makes them a delightful addition to any holiday cookie platter. Whether you’re enjoying them with family or gifting them to friends, these cookies are sure to become a seasonal favorite.

Gluten-Free Cranberry Orange Bread

Gluten-free cranberry orange bread is a perfect balance of tart and sweet, with the fresh flavors of citrus and cranberry shining through. This quick bread is wonderfully moist and fragrant, ideal for holiday mornings or as a thoughtful gift. The vibrant red cranberries and zesty orange bring a burst of color and flavor to the table, making it an impressive yet easy-to-make treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ cup sugar
• 2 large eggs
• 1 cup fresh orange juice
• 1/4 cup unsweetened applesauce or vegetable oil
• 2 tsp grated orange zest
• 1 cup fresh or frozen cranberries, chopped

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another bowl, beat the eggs and then mix in the orange juice, applesauce (or oil), and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the chopped cranberries.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cranberry orange bread is a delightful holiday treat that combines two classic flavors. The tart cranberries and refreshing orange zest create a perfect balance of flavors, while the soft, moist texture makes every slice irresistible. Whether you enjoy it for breakfast, as a snack, or as part of a holiday spread, this quick bread will bring a festive touch to your table.

Gluten-Free Apple Cinnamon Streusel Muffins

These gluten-free apple cinnamon streusel muffins are a warm and comforting treat, perfect for the holiday season. The sweet apples and cozy cinnamon are complemented by a buttery, crumbly streusel topping that adds texture and flavor. These muffins are easy to make and are the ideal breakfast or snack to enjoy while relaxing with a cup of coffee or tea during the holidays.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• ½ cup unsweetened applesauce
• ½ cup milk (dairy or non-dairy)
• ½ cup sugar
• 1 tsp vanilla extract
• 1 large apple, peeled and diced
• ½ cup chopped walnuts (optional)

For the Streusel Topping:

• ¼ cup gluten-free all-purpose flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• 2 tbsp unsalted butter, cold and cubed
• ½ tsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large mixing bowl, whisk the eggs, applesauce, milk, sugar, and vanilla extract until combined.
4. Gradually fold in the dry ingredients until just mixed, then gently stir in the diced apple and walnuts (if using).
5. Spoon the batter into the muffin cups, filling each about ¾ full.
6. For the streusel topping, mix together the gluten-free flour, oats, brown sugar, cinnamon, and cold butter in a small bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
7. Sprinkle the streusel topping evenly over the muffin batter.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free apple cinnamon streusel muffins are the perfect comfort food for the holiday season. The combination of tender apples, fragrant cinnamon, and a crunchy streusel topping makes each muffin a little bite of holiday heaven. Whether served for breakfast, as a snack, or alongside a holiday meal, these muffins are a delightful addition to your gluten-free baking collection.

Gluten-Free Gingerbread Cookies

These gluten-free gingerbread cookies are a holiday classic, perfect for decorating with loved ones or gifting to friends. The spicy warmth of ginger, cinnamon, and cloves combined with the sweet molasses creates a deliciously aromatic treat that captures the essence of Christmas. They are soft and chewy with a slight crunch on the edges, making them perfect for both eating and crafting into holiday shapes.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ½ cup brown sugar, packed
• 1 large egg
• ¾ cup molasses
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat together the butter and brown sugar until creamy and smooth.
4. Add the egg, molasses, and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Divide the dough into two portions and wrap each in plastic wrap. Chill in the refrigerator for at least 1 hour.
7. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes.
8. Place the cookies onto the prepared baking sheets and bake for 8-10 minutes or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These gluten-free gingerbread cookies are the perfect holiday treat. The rich, spiced flavor is comforting and festive, and the chewy texture makes them irresistible. Whether you enjoy them plain or decorated with icing, these cookies are sure to be a hit at any holiday gathering. Plus, they’re a wonderful way to bring the family together for some holiday baking fun!

Gluten-Free Eggnog Cupcakes

Gluten-free eggnog cupcakes capture the essence of holiday cheer with every bite. These fluffy cupcakes are flavored with rich eggnog, nutmeg, and a hint of vanilla, creating a light and festive treat. Topped with a creamy frosting, these cupcakes make the perfect dessert for any holiday celebration and are sure to impress guests with their unique, seasonal flavor.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup eggnog (dairy or non-dairy)
• ¼ tsp ground cinnamon (for sprinkling)

For the Frosting:

• 1 cup heavy cream or non-dairy whipped cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, nutmeg, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs, one at a time, followed by the vanilla extract. Beat well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog. Mix until just combined.
6. Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. While the cupcakes cool, prepare the frosting by whipping the cream with powdered sugar and vanilla until stiff peaks form.
9. Once the cupcakes have cooled, top them with a dollop of whipped frosting and sprinkle with ground cinnamon.

These gluten-free eggnog cupcakes are the perfect holiday treat, combining the flavors of eggnog, nutmeg, and vanilla into a light and fluffy dessert. The creamy frosting and festive sprinkle of cinnamon make these cupcakes a crowd-pleaser at any holiday gathering. Whether you’re hosting a holiday party or just want to enjoy a cozy treat at home, these cupcakes will bring a touch of Christmas cheer to your table.

Gluten-Free Pecan Pie Bars

Gluten-free pecan pie bars are a delightful alternative to traditional pecan pie, offering the same rich, gooey filling with a crunchy, buttery topping—all in a convenient bar form. These bars are perfect for holiday parties or family gatherings, as they’re easy to cut and serve. With their deep caramel flavor and toasted pecans, these bars are a deliciously indulgent treat that will become a holiday favorite.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ¼ cup granulated sugar
• ¼ tsp salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 1 cup light brown sugar, packed
• ½ cup light corn syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan or line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, sugar, and salt.
3. Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Press the dough mixture evenly into the bottom of the prepared baking pan to form the crust.
5. Bake the crust for 10-12 minutes or until lightly golden.
6. While the crust bakes, prepare the filling by whisking together the brown sugar, corn syrup, eggs, and vanilla extract in a large bowl.
7. Stir in the chopped pecans and pour the mixture over the baked crust.
8. Return the pan to the oven and bake for 20-25 minutes or until the filling is set and lightly golden.
9. Let the bars cool completely in the pan before cutting into squares.

These gluten-free pecan pie bars are a perfect blend of rich, caramelized flavor with a satisfying crunch from the pecans. The buttery crust and gooey filling make each bite a delightful experience. These bars are easy to make, portable, and perfect for sharing during the holiday season. Whether you’re serving them at a holiday gathering or gifting them to friends, these pecan pie bars will surely be a crowd-pleaser.

Gluten-Free Cranberry Orange Bread

This gluten-free cranberry orange bread combines the tartness of fresh cranberries with the bright, citrusy flavor of orange, creating a perfect balance of sweet and tangy. The bread is moist and slightly dense, making it a great breakfast treat or a festive addition to your holiday dessert spread. The vibrant red cranberries and fragrant orange zest make this bread as visually appealing as it is delicious.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted
• ½ cup orange juice (freshly squeezed)
• 1 tbsp orange zest
• 1 tsp vanilla extract
• 1 ½ cups fresh cranberries (or frozen, but thawed and drained)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the eggs and sugar until light and fluffy.
4. Add the melted butter, orange juice, orange zest, and vanilla extract to the egg mixture and stir to combine.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
6. Gently fold in the cranberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free cranberry orange bread is a holiday favorite, with its bright citrusy notes and the tart sweetness of cranberries. The moist texture and lovely crumb make it a great addition to holiday breakfasts or as an afternoon snack. It’s also easy to slice and share, making it perfect for gift-giving or serving at festive gatherings.

Gluten-Free Peppermint Chocolate Chip Cookies

These gluten-free peppermint chocolate chip cookies are the ultimate holiday treat. With a perfect balance of rich chocolate chips and refreshing peppermint, these cookies offer a burst of seasonal flavor in every bite. The peppermint extract gives these cookies an extra holiday flair, while the chocolate chips melt into gooey pockets of sweetness. These cookies are a delightful addition to any holiday cookie tray.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• ¼ cup crushed peppermint candies (for topping, optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy.
4. Add the egg, vanilla extract, and peppermint extract, and mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Stir in the chocolate chips.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Optionally, sprinkle each cookie with crushed peppermint candies for extra holiday flair.
9. Bake for 8-10 minutes, or until the edges are lightly golden and the center is set.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free peppermint chocolate chip cookies are the perfect blend of chocolatey richness and festive peppermint flavor. The crunchy crushed peppermint on top adds an extra layer of holiday cheer, making these cookies ideal for cookie exchanges, holiday parties, or as a sweet snack to enjoy with a cup of cocoa. With their delightful texture and festive flavor, these cookies are sure to become a holiday staple.

Gluten-Free Holiday Fruitcake

This gluten-free fruitcake is a holiday classic reimagined for those who need a gluten-free option. Bursting with dried fruits, nuts, and spices, this fruitcake is rich and full of festive flavor. The moist cake is balanced with the sweetness of raisins, currants, and candied fruit, while the spices add warmth and depth. It’s a great make-ahead treat that improves in flavor as it sits, making it perfect for holiday gifting or serving at Christmas gatherings.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• ¼ cup orange juice
• 1 ½ cups mixed dried fruit (raisins, currants, chopped dried apricots, etc.)
• ½ cup chopped nuts (walnuts, pecans, almonds, etc.)
• ¼ cup candied ginger, finely chopped
• ¼ cup dark rum (optional, for soaking)
• ½ cup chopped candied orange peel (optional)

Instructions:

1. Preheat the oven to 325°F (163°C) and grease a 9-inch round or square baking pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, beat the butter and brown sugar together until creamy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange juice.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the dried fruits, nuts, candied ginger, and candied orange peel.
7. If using, soak the fruitcake mixture in dark rum for an hour or overnight to enhance the flavor.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the fruitcake to cool completely before removing it from the pan.

This gluten-free holiday fruitcake is a wonderful alternative to the traditional recipe, rich in fruit and nuts, with a depth of flavors that improve as it ages. Whether served on Christmas Day or gifted to loved ones, it’s sure to be a holiday hit. The warm spices and juicy dried fruits make every slice a festive treat, and its long shelf life makes it ideal for preparing in advance. This fruitcake is a must-try for anyone seeking a delicious, gluten-free holiday dessert.

Gluten-Free Gingerbread Cookies

These gluten-free gingerbread cookies are a delightful holiday treat, packed with the warm spices of cinnamon, ginger, and cloves. The dough is easy to work with, making it perfect for rolling out and cutting into fun shapes like gingerbread men or festive stars. These cookies are crisp yet chewy, with a sweet molasses base that gives them their signature rich flavor. Decorate with icing and sprinkles for an extra touch of holiday cheer.

Ingredients:

• 2 ½ cups gluten-free all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• ¼ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 1 large egg
• ½ cup molasses
• 1 tsp vanilla extract
• 1-2 tbsp cold water (as needed)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat the butter and brown sugar together until smooth and creamy.
4. Add the egg, molasses, and vanilla extract to the butter mixture and mix until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. If the dough is too dry, add a tablespoon of cold water at a time.
6. Roll the dough between two sheets of parchment paper to about ¼ inch thickness. Use cookie cutters to cut the dough into desired shapes.
7. Place the cookies on the prepared baking sheet, leaving space between each.
8. Bake for 8-10 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
10. Decorate with icing, sprinkles, or candied decorations as desired.

These gluten-free gingerbread cookies bring the flavors of the holidays to your kitchen. With their rich molasses and aromatic spices, they’re perfect for decorating and sharing with loved ones. Whether you’re making a gingerbread house, creating a cookie platter, or simply enjoying them with a warm cup of tea, these cookies are sure to spread holiday cheer. They are also easy to pack for gift-giving or send in holiday care packages.

Gluten-Free Eggnog Cupcakes

Gluten-free eggnog cupcakes are a perfect treat for the holiday season, with the rich, creamy flavor of eggnog infused into a light, fluffy cupcake. Topped with a generous swirl of spiced buttercream, these cupcakes have all the nostalgic flavors of eggnog in a delightful, bite-sized form. The hint of nutmeg and cinnamon in the frosting adds a festive touch, making them ideal for any holiday gathering or as a sweet gift.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground nutmeg
• 1 tsp ground cinnamon
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup eggnog
• 1 tsp vanilla extract
• ½ tsp rum extract (optional)

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp eggnog
• ½ tsp vanilla extract
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition. Stir in the eggnog, vanilla extract, and rum extract (if using).
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool completely on a wire rack.

For the Frosting:

1. Beat the softened butter in a large bowl until smooth and creamy.
2. Gradually add the powdered sugar, 1 cup at a time, mixing until combined.
3. Add the eggnog, vanilla extract, cinnamon, and nutmeg, and beat until smooth and fluffy.
4. Once the cupcakes are completely cooled, frost them generously with the eggnog buttercream.

These gluten-free eggnog cupcakes capture the essence of holiday eggnog in a fun and festive cupcake form. With their light, spiced flavor and creamy eggnog frosting, they’re perfect for holiday parties, gatherings, or even as a sweet homemade gift. Whether served as a standalone dessert or part of a holiday spread, these cupcakes will be a crowd-pleaser, bringing the comfort and joy of eggnog into every bite.

Gluten-Free Chocolate Yule Log Cake

A chocolate yule log (Bûche de Noël) is a classic holiday dessert, and this gluten-free version doesn’t skimp on flavor or texture. The rich, fudgy chocolate sponge cake is rolled with a smooth, velvety chocolate ganache filling, then covered with more ganache to create a beautiful “bark” effect. This impressive dessert is perfect for serving at Christmas dinner or any special holiday occasion. Its festive appearance and delicious flavor are sure to wow your guests.

Ingredients:

• ¾ cup gluten-free all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¾ cup granulated sugar
• ½ tsp vanilla extract
• ½ cup unsalted butter, melted

For the Ganache Filling and Frosting:

• 8 oz semi-sweet chocolate, chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, and salt.
3. In a large bowl, beat the eggs and sugar together until pale and fluffy.
4. Stir in the vanilla extract and melted butter.
5. Gradually add the dry ingredients to the egg mixture and fold to combine.
6. Pour the batter into the prepared baking sheet and spread it evenly.
7. Bake for 12-15 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the ganache. Place the chopped chocolate in a heatproof bowl.
9. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour the hot cream over the chocolate and stir until smooth.
10. Add the butter and stir until the ganache is glossy and fully combined. Let it cool to room temperature.

Assembly:

1. Once the cake is baked, remove it from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar.
2. Carefully peel off the parchment paper and gently roll the cake up with the towel. Let it cool completely.
3. Unroll the cooled cake, spread a thin layer of ganache over the top, then roll it back up.
4. Cover the entire rolled cake with the remaining ganache, smoothing it out to create a “bark” effect.
5. Decorate with powdered sugar, chocolate shavings, or edible decorations as desired.

This gluten-free chocolate yule log cake is a show-stopping dessert that will delight everyone at your holiday table. The rich, moist cake paired with velvety ganache creates a decadent treat that’s both visually stunning and incredibly delicious. Whether you’re celebrating Christmas or simply want a festive treat to impress your guests, this gluten-free chocolate yule log cake is the perfect dessert to add to your holiday baking repertoire.

Note: More recipes are coming soon!