ORIGINALLY POSTED DECEMBER 22, 2015
It seems to me that our family often has their “ah ha moment” in regards to what’s been bothering their stomachs *right* before the holidays, whether it’s Thanksgiving, Christmas or New Year’s.
Although I’m always so happy we’ve figured it out and can help them, I always find it totally and completely overwhelming trying to figure out our traditional holiday meals versus their new health and wellness needs. I want everyone to feel good, and yet I want everyone to be able to partake in our usual favorites, whether it’s grilling and eating pumpkin bread in our pjs in front of the television on Thanksgiving morning, or whether it’s making and eating all our favorite Christmas cookies from recipes we’ve held near and dear through the years.
It’s very challenging.
With our new gluten free needs, I found myself completely overwhelmed, trying to immediately figure out what we needed for Thanksgiving, but while doing so, knowing that Christmas was literally right around the corner, and that holiday for us, had visions of flour and gluten dancing in my head. We normally bake dozens and dozens of our favorite Christmas cookies every year, and it’s a tradition I have held near and dear to my heart since growing up baking with my mother and it’s something I’ve passed on to my children as well. In addition to our old favorites, each year I also will often try out a new recipe and with that, I’ve added a few new favorites to our traditional list as well.
As I searched, scrolled and pinned, I tried to make heads or tails of what I was going to do. I saw many holiday cookie recipes online, and although they looked good enough, they weren’t *our* holiday cookie recipes and I knew that no matter how good they might be, it wouldn’t be good enough for us. I wanted everyone to be able to enjoy our old favorites and any new favorites we might find this year.
Finally, after avoiding the thought process for a while between Thanksgiving and Christmas, last week I decided to attempt to make our own recipes using gluten free flour. Specifically, I opted to use the Pillsbury gluten free flour blend which already included the various types of flour I’d seen in from-scratch recipes as well as the needed amounts of xanthan gum that is needed to hold the flours together.
I tried a new recipe for Grinch Crinkle cookies that I thought were adorable. I opted to use them for a cookie swap and instead of doing just green, I split the batter, which is made with a vanilla cake mix, and make red AND green. How cute is that??? Very, very cute. They were a big hit.
Luckily, I could make the red and green batch above to take with me Saturday night and use a gluten free cake mix from Betty Crocker for another set. Purple and sparkles were requested but I stayed with the Grinch Green theme. This time.
The cake mix worked out great, and these will be a keeper in our yearly baking for sure. I even see them as being red and blue with white chocolate chips around July 4. Wouldn’t that be adorable? It would. I’m sure of it.
And so, here it is, two days before Christmas Eve, and I’m on a roll. I’ve made a totally gluten free set of Grinch Crinkles, Snickerdoodles, Chocolate Chip Butterballs, Chocolate Thumbprints, Holiday Chex Mix, and I have more to come. A few more, anyway. You can find all the recipes by clicking on the titles and see if any of them work for your dietary needs! I use I Can’t Believe It’s Not Butter to reduce the fat also, so they’re not too bad in that department either. Overall I find that the batters are coming out almost the same. Maybe a bit more crumbly but not awful by any means, and definitely workable 100% of the time. The cookies taste the same, I’ve made sure to taste plenty of them just to deliver a valid verdict for you!
I wish everyone who celebrates the upcoming holidays this week a Merry Christmas and a Happy New Year! Blessings to you and yours for health and happiness always!