45+ Delicious Holiday Gluten-Free Oven Recipes for Every Celebration

The holiday season is all about indulgence, family gatherings, and creating memories around the table.

But if you’re following a gluten-free lifestyle, it can be challenging to find recipes that satisfy both your dietary needs and your holiday cravings.

Whether you’re hosting a gluten-free holiday feast or simply need new ideas to add to your repertoire, you’re in luck!

We’ve curated a list of 45+ delightful gluten-free oven recipes perfect for your celebrations.

From warm, comforting breads to decadent desserts, these gluten-free dishes will bring everyone to the table, whether they have dietary restrictions or not.

So, roll up your sleeves and get ready to create delicious gluten-free recipes that will make your holiday season shine!

45+ Delicious Holiday Gluten-Free Oven Recipes for Every Celebration

The holiday season is meant to be enjoyed, and with these 45+ gluten-free oven recipes, you won’t have to worry about missing out on your favorite treats.

These recipes are not only gluten-free but also packed with flavor, ensuring that everyone at your holiday table has something they can savor.

Whether you’re baking up a classic dessert, a savory side dish, or a warming loaf, each recipe is designed to bring joy to your celebrations.

This holiday season, make sure you have plenty of gluten-free options that will make your festivities unforgettable.

Gluten-Free Cinnamon Sugar Swirl Bread

This Gluten-Free Cinnamon Sugar Swirl Bread is the perfect addition to your holiday table. With a tender, soft texture and a beautiful swirl of cinnamon and sugar, it’s a delightful treat that’s perfect for breakfast or as a dessert. Made with gluten-free flour, this bread is suitable for those with gluten sensitivities without compromising on taste. The sweet aroma that fills your kitchen as it bakes is guaranteed to get everyone in the holiday spirit.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon.
3. In a separate bowl, beat the softened butter with sugar until creamy. Add the eggs, one at a time, followed by the milk and vanilla extract. Mix well.
4. Gradually add the dry ingredients into the wet mixture and stir until just combined.
5. In a small bowl, mix the brown sugar and cinnamon for the swirl.
6. Pour half of the batter into the prepared loaf pan, then sprinkle half of the cinnamon-sugar mixture over it. Add the remaining batter and top with the rest of the cinnamon-sugar mixture.
7. Use a knife to swirl the cinnamon-sugar into the batter gently.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool for 10 minutes before removing it from the pan. Let it cool completely before slicing.

This Gluten-Free Cinnamon Sugar Swirl Bread is a perfect holiday bake to share with family and friends. The sweet and comforting flavors of cinnamon and sugar, combined with a soft and moist crumb, make it an irresistible treat. Whether served as a festive breakfast or a dessert alongside a warm cup of tea, it’s sure to be a hit at any holiday gathering. Best of all, it’s made with gluten-free ingredients, ensuring everyone can enjoy a slice of this festive bread.

Gluten-Free Pumpkin Spice Cake

This Gluten-Free Pumpkin Spice Cake captures all the warm flavors of fall and the holidays. With a rich, moist texture and a fragrant blend of cinnamon, nutmeg, and pumpkin, this cake is the ultimate seasonal dessert. It’s topped with a creamy cream cheese frosting for a delightful contrast of flavors, making it an indulgent treat that’s both gluten-free and full of holiday cheer.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup pumpkin puree
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk (or dairy-free substitute)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices.
3. In a separate bowl, combine the pumpkin puree, sugar, brown sugar, oil, eggs, vanilla extract, and buttermilk. Mix until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely.
8. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and beat until fluffy.
9. Once the cake is completely cool, frost it with the cream cheese frosting. Slice and serve.

This Gluten-Free Pumpkin Spice Cake is the ideal dessert for any holiday celebration. The perfect balance of spices and the rich pumpkin flavor make it a comforting and festive treat that will warm up any gathering. The cream cheese frosting adds a decadent finish, making each bite a delightful experience. This cake is a must-try for anyone who enjoys the flavors of fall but needs a gluten-free option that everyone can enjoy. It’s sure to become a family favorite for many holidays to come.

Gluten-Free Gingerbread Cookies

These Gluten-Free Gingerbread Cookies are a holiday classic, reimagined for those with gluten sensitivities. With a perfect blend of molasses, ginger, cinnamon, and cloves, these cookies have a soft texture and rich flavor. Whether you’re decorating them with icing or enjoying them as is, they’re a wonderful treat to bake with family during the holidays. Easy to make and utterly delicious, these cookies are sure to bring some festive cheer to your home.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup sugar (for rolling)

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, salt, and baking soda.
2. In a separate large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Add the molasses, egg, and vanilla extract to the butter mixture and beat until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
6. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
7. Roll the dough into 1-inch balls and roll each ball in sugar. Place them on the prepared baking sheets about 2 inches apart.
8. Flatten each cookie slightly with the back of a spoon or your hand.
9. Bake for 8-10 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

These Gluten-Free Gingerbread Cookies are a holiday staple that everyone can enjoy, whether they are gluten-sensitive or not. The combination of spices creates the perfect holiday flavor, and the molasses gives them a rich, deep taste that’s irresistible. Whether you’re sharing them with loved ones or enjoying them on your own, these cookies will definitely get you into the festive spirit. Perfect for holiday baking, gifting, or simply enjoying with a hot cup of tea, they are sure to be a hit this season.

Gluten-Free Chocolate Peppermint Bark

This Gluten-Free Chocolate Peppermint Bark is a delightful and easy-to-make holiday treat. With layers of smooth dark and white chocolate topped with crushed peppermint candies, it’s the perfect combination of rich and refreshing flavors. This dessert is not only gluten-free but also simple to prepare, making it a great option for gifting or serving at holiday parties. The vibrant red and white peppermint crunch adds a festive touch that everyone will love.

Ingredients:

• 12 oz dark chocolate (gluten-free)
• 12 oz white chocolate (gluten-free)
• 1/2 cup peppermint candies, crushed
• 1/4 teaspoon peppermint extract (optional)

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dark chocolate: Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted and smooth.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer. Set it aside to cool for about 15 minutes at room temperature.
4. Melt the white chocolate in the same manner as the dark chocolate, ensuring it’s smooth.
5. Pour the melted white chocolate over the cooled dark chocolate layer, spreading it evenly.
6. While the white chocolate is still soft, sprinkle the crushed peppermint candies on top, pressing them gently into the chocolate.
7. Refrigerate the bark for at least 30 minutes, or until fully set and hardened.
8. Once set, break the bark into pieces and serve or store in an airtight container.

This Gluten-Free Chocolate Peppermint Bark is a festive, decadent treat that combines the best of both chocolate and peppermint. Its easy preparation and eye-catching appearance make it perfect for holiday gifting or sharing with friends and family. The contrasting textures of the dark and white chocolate, along with the crisp crunch of peppermint, offer a delightful eating experience. This holiday favorite is guaranteed to be a crowd-pleaser, and since it’s gluten-free, it can be enjoyed by everyone.

Gluten-Free Eggnog Cupcakes

These Gluten-Free Eggnog Cupcakes bring the creamy, spiced flavors of eggnog into a soft, fluffy cake perfect for the holidays. Topped with a rich buttercream frosting infused with nutmeg and a hint of rum flavor, these cupcakes are the ultimate festive treat. They offer a delightful twist on traditional eggnog, transforming it into a portable, easy-to-share dessert. These cupcakes will be the star of any holiday celebration.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup eggnog (dairy or dairy-free)
• 1 teaspoon vanilla extract
• 1 teaspoon rum extract (optional)

For the Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 2-3 tablespoons eggnog
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon rum extract (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the eggnog. Begin and end with the dry ingredients. Mix until just combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat the softened butter until creamy, then gradually add powdered sugar. Mix in the eggnog, nutmeg, and rum extract (if using), and beat until smooth and fluffy.
8. Once the cupcakes are completely cool, frost them with the eggnog buttercream. Optionally, sprinkle with a little extra nutmeg on top for decoration.

These Gluten-Free Eggnog Cupcakes are a fantastic way to enjoy the beloved flavors of eggnog in a fun and portable format. Their soft, spiced cake paired with creamy buttercream frosting makes for an indulgent holiday dessert. Whether you serve them at a holiday party or gift them to friends, they’ll undoubtedly be a hit. The rum extract and nutmeg elevate the eggnog flavor, making each bite a festive and flavorful treat. Gluten-free yet utterly delicious, these cupcakes are a must-try for the season.

Gluten-Free Pecan Pie Bars

Gluten-Free Pecan Pie Bars offer all the delicious, nutty goodness of a classic pecan pie in a much easier-to-serve bar format. With a rich, buttery crust and a sticky, sweet filling packed with toasted pecans, these bars are perfect for a holiday dessert table or a festive gathering. They’re simple to make and hold together beautifully, making them the ideal choice when you want to serve something traditional yet gluten-free. These bars are a delightful alternative to pecan pie that everyone will enjoy.

Ingredients:
For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 teaspoon vanilla extract

For the filling:

• 1/2 cup brown sugar
• 1/2 cup corn syrup (or maple syrup for a more natural option)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 cups pecan halves, toasted

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
2. To make the crust, combine the gluten-free flour, salt, and sugar in a bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in the vanilla extract.
3. Press the crust mixture into the bottom of the prepared pan, ensuring it’s even. Bake for 12-15 minutes or until the crust is lightly golden.
4. While the crust is baking, prepare the filling. In a medium bowl, whisk together the brown sugar, corn syrup, salt, vanilla extract, and eggs until smooth.
5. Pour the filling mixture over the baked crust, then evenly distribute the toasted pecans on top.
6. Bake for an additional 25-30 minutes, or until the filling is set and slightly firm to the touch.
7. Let the bars cool completely before slicing into squares.

These Gluten-Free Pecan Pie Bars are a crowd-pleasing holiday dessert that combines the best of pie and bars. With a buttery, flaky crust and a sweet, nutty filling, they capture the rich flavors of classic pecan pie in an easy-to-serve form. The toasted pecans add a delightful crunch, and the sweet, gooey filling makes every bite indulgent. These bars are perfect for holiday parties or family gatherings, offering a simple yet decadent gluten-free dessert everyone will adore.

Gluten-Free Gingerbread Cookies

These Gluten-Free Gingerbread Cookies are a must-have for the holiday season, offering the perfect balance of warmth and spice. With a soft and slightly chewy texture, these cookies are flavored with cinnamon, ginger, and molasses, creating the classic gingerbread taste. Whether shaped into festive figures or simply cut into rounds, these cookies are perfect for decorating with icing or enjoying on their own. They’re also an excellent gluten-free alternative for holiday cookie exchanges or parties.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt.
2. In a separate large bowl, beat the butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract, and mix until fully combined.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
4. Wrap the dough in plastic wrap and chill for at least 1 hour or overnight.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the chilled dough onto a floured surface to about 1/4-inch thickness. Cut into desired shapes with cookie cutters.
7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until firm around the edges.
8. Allow the cookies to cool on a wire rack before decorating with icing, if desired.

These Gluten-Free Gingerbread Cookies are an iconic holiday treat that will transport you into the spirit of the season. They are easy to make, wonderfully spiced, and perfect for sharing. With their soft and chewy texture, they offer everything you love about gingerbread without the gluten. Whether you’re baking for a party, exchanging cookies, or simply treating yourself, these cookies are sure to delight everyone. Their festive shapes and delightful flavor make them a true holiday favorite.

Gluten-Free Cranberry Orange Bread

This Gluten-Free Cranberry Orange Bread is a vibrant and flavorful holiday loaf that perfectly balances the tartness of cranberries with the refreshing citrusy zest of orange. The moist, tender crumb makes it an ideal breakfast treat, afternoon snack, or holiday gift. The bright color and aromatic scent of fresh orange zest will fill your kitchen with warmth, while the pop of tart cranberries provides a delightful burst of flavor in every bite. This gluten-free bread is a seasonal favorite.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1/2 cup fresh orange juice
• Zest of 1 large orange
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh cranberries (or frozen, thawed)
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 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, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the orange juice, orange zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Gently fold in the cranberries and nuts, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Cranberry Orange Bread is a stunning holiday treat that offers the perfect blend of tart cranberries and sweet citrus. With its moist texture and refreshing flavors, it’s ideal for breakfast, a snack, or even as a gift. The cranberries burst with juiciness, while the orange zest adds a light, aromatic touch that makes this bread truly festive. This gluten-free recipe ensures that everyone can enjoy a slice of this seasonal favorite during the holidays.

Gluten-Free Snowball Cookies

Gluten-Free Snowball Cookies are a buttery, melt-in-your-mouth treat that’s as festive as it is delicious. These classic holiday cookies, also known as Russian Tea Cakes or Mexican Wedding Cookies, are made with finely chopped pecans and dusted with powdered sugar for a snowy finish. Their rich flavor and delicate crumb make them perfect for holiday parties, cookie exchanges, or just enjoying with a hot cup of cocoa. These gluten-free snowball cookies are sure to become a favorite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup powdered sugar (plus extra for dusting)
• 1/2 teaspoon vanilla extract
• 1 cup unsalted butter, softened
• 3/4 cup finely chopped pecans
• 1/4 teaspoon salt

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, powdered sugar, and salt.
3. In a large bowl, cream the butter and vanilla extract until light and fluffy.
4. Gradually add the dry ingredients to the butter mixture, mixing until well combined. Stir in the chopped pecans.
5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
6. Bake for 12-15 minutes, or until the edges are slightly golden.
7. Allow the cookies to cool for 5 minutes before rolling them in powdered sugar to coat them completely.
8. Let the cookies cool completely on a wire rack before serving or storing.

These Gluten-Free Snowball Cookies are a holiday classic that’s both easy to make and incredibly satisfying to eat. Their buttery flavor, nutty crunch, and snowy powdered sugar coating make them irresistible. Whether you’re sharing them at a holiday party, gifting them to friends and family, or indulging in a sweet treat, these cookies will bring joy to everyone. With their melt-in-your-mouth texture and festive appearance, they’re the perfect addition to your gluten-free holiday baking lineup.

Gluten-Free Eggnog Muffins

Gluten-Free Eggnog Muffins are a delightful holiday breakfast or snack that combines the festive flavors of eggnog with the perfect muffin texture. These soft, spiced muffins are packed with the warm, comforting taste of nutmeg and cinnamon, making them an ideal treat for Christmas morning or any holiday gathering. The subtle sweetness of eggnog creates a rich, flavorful base, while the fluffy crumb provides the perfect bite. Whether served warm with a drizzle of glaze or enjoyed plain, these gluten-free muffins will surely spread holiday cheer.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 cup eggnog
• 1 teaspoon 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, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar until smooth. Stir in the melted butter, eggnog, and vanilla extract.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

These Gluten-Free Eggnog Muffins are a warm and cozy holiday treat, full of the rich flavors of eggnog and spices. The soft, fluffy texture pairs perfectly with a cup of tea or coffee, and their festive appearance will make them a hit at any holiday gathering. Whether you’re serving them for breakfast or as a sweet afternoon snack, these muffins will bring a taste of holiday joy to your table. They’re a wonderful gluten-free option that everyone, regardless of dietary restrictions, can enjoy during the holidays.

Gluten-Free Holiday Fruitcake

This Gluten-Free Holiday Fruitcake is a moist, spiced cake filled with a mixture of dried fruits, nuts, and warm spices. Fruitcake often gets a bad rap, but this version is sure to change anyone’s mind. The rich, dense cake is packed with candied ginger, raisins, dried cranberries, and chopped walnuts, offering a burst of holiday flavor in every bite. The slight rum or orange juice soak adds extra depth, making it a great gift idea or centerpiece for a holiday dessert table. This gluten-free fruitcake is a true holiday tradition reimagined for everyone to enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 3 large eggs
• 1/2 cup orange juice
• 1/4 cup dark rum (optional)
• 1 teaspoon vanilla extract
• 1 1/2 cups mixed dried fruits (raisins, cranberries, dried apricots)
• 1/2 cup chopped candied ginger
• 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Stir in the orange juice, rum (if using), and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the dried fruits, candied ginger, and nuts.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the fruitcake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Optionally, brush the cooled fruitcake with additional rum or orange juice for extra flavor and moisture.

This Gluten-Free Holiday Fruitcake is a festive and flavorful alternative to the traditional fruitcake, making it a perfect treat for the season. Packed with fruits and nuts, it has a rich, spiced flavor that’s moist and satisfying. Whether you enjoy it as a holiday dessert or gift it to a loved one, this fruitcake will bring a taste of tradition with a gluten-free twist. It’s a timeless recipe that will become a cherished part of your holiday celebrations.

Gluten-Free Chocolate Peppermint Cake

Gluten-Free Chocolate Peppermint Cake combines the richness of chocolate with the refreshing mint flavor, making it a perfect dessert for the holidays. This decadent cake is made with gluten-free flour, ensuring that everyone can enjoy its moist, fluffy texture. The layers of chocolate cake are complemented by a peppermint-infused frosting, creating a festive and indulgent treat. Topped with crushed candy canes for a crunchy finish, this cake is ideal for any holiday gathering or as a sweet gift for loved ones.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 1/2 cup boiling water
• 1 teaspoon peppermint extract
• 1/2 cup crushed candy canes (for topping)

For the Frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons cocoa powder
• 2 teaspoons peppermint extract
• 2 tablespoons milk (dairy or non-dairy)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir until just combined.
5. Pour in the boiling water and peppermint extract, and stir until smooth. The batter will be thin.
6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. For the frosting, beat the butter, powdered sugar, cocoa powder, peppermint extract, and milk until smooth and creamy.
9. Frost the cooled cakes with the peppermint frosting, then top with crushed candy canes.
10. Slice, serve, and enjoy!

This Gluten-Free Chocolate Peppermint Cake is the ultimate holiday indulgence, offering the perfect balance of rich chocolate and refreshing peppermint. The moist cake paired with creamy frosting and crunchy candy cane topping creates a festive treat that will impress everyone. It’s a show-stopping dessert that’s perfect for any holiday occasion. Whether you serve it at a party or enjoy a slice with family, this cake brings the magic of the season to your table in every bite.

Gluten-Free Cinnamon Roll Casserole

Gluten-Free Cinnamon Roll Casserole is a warm, gooey breakfast or dessert dish that brings together the rich flavors of cinnamon rolls in a comforting casserole form. This dish is perfect for holiday mornings when you want a quick, easy, yet indulgent treat. With a fluffy, cinnamon-spiced base, a sweet and buttery filling, and a drizzle of icing on top, it’s a breakfast everyone can enjoy. Plus, it’s a gluten-free version, making it inclusive for those with dietary restrictions. This casserole is sure to be a crowd-pleaser at any holiday gathering.

Ingredients:

• 2 cans (8-count) gluten-free cinnamon rolls
• 3 large eggs
• 1 cup milk (dairy or non-dairy)
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped pecans or walnuts (optional)

For the Icing:

• 1/4 cup powdered sugar
• 1 tablespoon milk (dairy or non-dairy)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. Cut the gluten-free cinnamon rolls into quarters and layer them evenly in the prepared baking dish.
3. In a medium bowl, whisk together the eggs, milk, brown sugar, vanilla extract, cinnamon, and nutmeg.
4. Pour the egg mixture over the cinnamon rolls, making sure they are evenly soaked.
5. Sprinkle the chopped nuts (if using) over the top.
6. Bake for 30-35 minutes, or until the casserole is set and golden brown on top.
7. While the casserole is baking, make the icing by whisking together powdered sugar, milk, and vanilla extract in a small bowl.
8. Once the casserole is done, drizzle the icing over the top before serving.

This Gluten-Free Cinnamon Roll Casserole is a fantastic way to enjoy the comforting flavors of cinnamon rolls without the hassle of individually baking them. It’s perfect for holiday brunches, and its combination of sweet and spicy cinnamon flavors is sure to make it a new favorite at your table. The easy-to-make casserole can be prepared ahead of time, allowing you to spend more time enjoying the holidays with family. Topped with a drizzle of icing, it’s a decadent and satisfying dish that everyone can enjoy.

Gluten-Free Gingerbread Cookies

Gluten-Free Gingerbread Cookies are a holiday classic that are perfect for decorating, gifting, or simply enjoying with a hot cup of cocoa. These cookies are full of the aromatic flavors of ginger, cinnamon, and cloves, creating a deliciously spiced treat that’s perfect for the season. The dough is easy to work with, and they hold their shape beautifully when baked. With their crispy edges and soft center, these gluten-free gingerbread cookies are an essential part of any holiday cookie exchange or family gathering.

Ingredients:

• 2 1/2 cups gluten-free all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract

For Decorating (optional):

• Royal icing or powdered sugar for piping
• Sprinkles, candy, or other decorations

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, ginger, cinnamon, cloves, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg, molasses, and vanilla extract and mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
5. Divide the dough in half and wrap each portion in plastic wrap. Refrigerate for at least 1 hour to firm up.
6. Roll out the dough on a floured surface to about 1/4-inch thickness. Cut out shapes with cookie cutters and place them on the prepared baking sheets.
7. Bake for 8-10 minutes, or until the cookies are firm and slightly golden around the edges.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
9. Once cooled, decorate with royal icing or powdered sugar, and add sprinkles or other fun decorations if desired.

These Gluten-Free Gingerbread Cookies are a perfect way to embrace the holiday spirit. They bring together the traditional flavors of gingerbread in a gluten-free version that everyone can enjoy. Whether you’re decorating them with your kids, gifting them to loved ones, or simply enjoying a few with your afternoon tea, these cookies add a festive touch to any holiday celebration. They’re a must-have on your holiday cookie tray and will be loved by all, gluten-free or not.

Gluten-Free Cranberry Orange Bread

Gluten-Free Cranberry Orange Bread is a festive, vibrant loaf that combines the tartness of cranberries with the bright citrusy zing of orange. This bread is the perfect balance of sweet and tangy, with a soft crumb that makes it a delightful addition to any holiday brunch or dessert table. The flavor of fresh cranberries, combined with orange zest and a touch of sweetness, makes this bread a holiday favorite. It’s also a fantastic gift idea, wrapped in parchment and twine, making it a personal, homemade present for the season.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
• 1/2 cup fresh orange juice
• 1 1/2 cups fresh cranberries, roughly chopped (or use frozen cranberries)
• 1/4 cup chopped walnuts (optional)

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 powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and vanilla extract, mixing well.
4. Stir in the orange zest and orange juice until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chopped cranberries and walnuts (if using).
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Gluten-Free Cranberry Orange Bread is a delicious, festive treat that combines the classic flavors of the holiday season into a soft, flavorful loaf. The tangy cranberries and bright orange zest create a perfect balance of flavors, while the warm spices make it ideal for the holidays. Whether served for breakfast, as a dessert, or as a thoughtful homemade gift, this bread will become a holiday favorite for years to come. Its vibrant color and delightful taste will add a cheerful touch to any holiday spread.

Note: More recipes are coming soon!