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One of our Christmas visitors is gluten free so I am having a think about how to cook or what to bake for them so they can still take part in the festivities. I know what bread to buy as I don't want to go down the home made route just yet.
They don't eat Christmas cake or Christmas pudding and normally I would do a sponge pudding as a substitute. Luckily, the other week I made a variation of a whole orange cake (with flour) and it was lovely. I used 2 manderins or clementines (can't remember what I bought) in place of the whole orange, halved the sugar and it was lovely:
We had previously found, that for us, the pith part of a whole orange is too bitter. The skin of the replacement fruit was far thinner and worked very well. To make it gluten free I can either replace the flour with almonds, cornflour or other substitute so that is what I shall do and yes, I do know you can buy gluten free flour.
Instead of baking it only as a cake, I shall divide it into two. One part will go into a small tin as a cake, the other into my small pudding tins to be steamed as a puddings.
Although there are plenty of gluten free items in the supermarkets nowadays, I am going to play with making some mince pies using gluten free bread as their bases and either bread as a topping or an almond/rice 'bakewell type' topping. Again, I know you can get gluten free pastry which I might also try but want to try this first.
I have checked my stock cubes and they are gluten free. I thicken soups, sauces and gravy with cornflour so that too should be okay. Just breakfast to sort if it needs to be anything other than toast.
As of yet, I haven't decided on our meals in full. I know a couple of them and can easily adjust them where necessary.
You know me, I likes a challenge and am looking forward to this:)