Gluten Free Recipes for the Holidays

A gluten free diet can be a challenge for those first diagnosed, but you soon find out theirs a wealth of knowledge out there for you to tap in too. For the host or hostess having guest over that have been diagnosis with celiac disease can also be a challenge. The caring host will always have a few dishes to offer the guest that have this disease of celiac disease. Below are a few favorites to win you a friend or two.

Baked Crab Balls:

12- Ounces cooked crabmeat or two 6-ounce cans

2- Egg whites, lightly beaten

¼ cup yogurt or mock sour cream

½ cup chopped green onions

2 teaspoons lemon juice

¾ cup crushed gluten free cereal flakes of gluten free breadcrumbs

1-Teaspoon dried dill

Preheat oven to 375 degrees. Spray a cookie sheet with vegetable oil spray. In large mixing bowl, blend crabmeat, egg whites, yogurt, green onions, and lemon juice. Form the mixture into 1-inch balls and roll them in the crushed cereal flakes combined with the dill. Place on cookie sheet. Bake 12 to 15 minutes, Serve slightly warm.

(Makes 20 to 24 crab balls.) Enough to serve 6 if this is the only appetizer served, 10 to 12 if there is a selection of appetizers

Turkey Chowder:

2 cups diced cooked turkey

One 16 ½ ounce can gluten free cream style corn

1- Cup chicken broth

1- Cup diced potato

½ -cup grated carrot

½ cup finely chopped onion

1- Teaspoon salt (if broth is unsalted)

Pepper to taste

1 ½ cups milk or non-dairy liquid

1 to 2 tablespoons instant potato flakes (optional)

In large saucepan, put all ingredients except the milk and potato flakes (if using). Bring to a boil and reduce heat to simmer. Cook for 10 minutes. Add the milk, but do not let it boil. Cook for 10 minutes more or to taste. If you prefer thick chowder, use the potato flakes and add them when you add the milk.

Makes 6 servings

Some brands of canned cream style corn are gluten free, but always read the labels.

Chicken with Cranberries and Cashews:

¾ pound chicken breast boned and skinned

1-teaspoon orange zest

2/3 cup orange juice

2- Tablespoons dry white wine

1-tablespoon cornstarch

½- teaspoon chicken bouillon granules

2 tablespoons vegetable oil

One 8-ounce can sliced water chestnuts drained

6 to 8 snow peas, bias-cut to 1 ½ inches

½ cup dried cranberries

½ cup cashews (or peanuts)

Wash chicken and pat dry. Slice into ½” strips. Set aside

Combine the orange zest, orange juice, wine, cornstarch, and chicken bouillon granules. Set aside.

In a wok of deep skillet, heat oil. Cook chicken at medium-high heat stirring, until brown on all sides, about 3 minutes. Remove to a bowl. To the pan juices, add the water chestnuts and snow peas. Stir-fry for 2 to 3 minutes or until vegetables are, crisp tender. Add cranberries and cashews and pour in the orange mixture. Cook until thickened. Add chicken and serve as soon as it is heated.

Makes 4 servings

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