529240693903083 Gluten Free Christmas Dinner - Gluten Free Angela

Episode 9

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Published on:

19th Dec 2022

Gluten Free Christmas

Do you wonder where to start with a Gluten Free Christmas Dinner?

Take away a lot of the stress by listening to this podcast where I share what I do and how i create a beautiful Christmas dinner!

There are so many things on the market that mean we can have it all!

I'd like to say a huge thank you to all those companies that have created Gluten Free items for us this year, we really do appreciate it.

And for the Gluten Free Cauliflower Cheese I share my go to recipe too!

Gluten Free Gravy? I share how I create beautiful gravy and the recipe that I have used for years and years.

And thank you to Captivate.FM for making podcasting soooo easy!


If you're interested in my Bakeclub you can take a look and see if you, or someone you know would like to join us.

Transcript
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When it's coming up to Christmas us gluten frees, wonder what

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on earth we're going to have.

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Well, let me dispel all of your concerns and fears when

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it comes to Christmas lunch.

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It's not too different to anything else out there.

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You can still have your stuffing, you can still have your pigs in blankets.

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You just have to look on the labels.

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There's lots and lots and lots out there.

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Please chill.

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Take a sit back and relax.

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The only thing that you may need is a cupboard with a

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padlock, and I'll tell you why.

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So this is Angela and I suddenly realized I'm, I'm shuffling around

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in my chair, getting all comfy tummy cup of tea while I, while I chat

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with you on this week's podcast.

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Mm.

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Now I went out and about the other day and I.

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looking in the shelves and, and there's certain things that I look at

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and I think I just don't like them.

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I just don't like them.

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A lot of them pies are just, the mince meat is just too sweet.

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So there is some gluten-free mince meat out there.

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Look on the shelves.

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I dunno which ones will have it left.

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But here's my tip.

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If you have by a jar of mince meat, that is a gluten-free one stick some

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alcohol in it, whatever you like, and it just helps to cut through

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some of that sugar that's in there.

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So whether it's port you like, whether it's whiskey, whether it's Grand

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Marnier, it's entirely up to you.

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Put a couple of big spoonful, Sherry Sherry's lovely in there

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as well, and stir, stir around if you look love amaretto.

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And how many times do we look in our cupboards and we've got a bottle with,

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with really just enough for one drink, but we're not throwing it away and we,

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we didn't really want to drink anymore.

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These are just great examples of where you can use it up.

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So buy some readymade pastry.

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You know, the one I like, it's Amy's that you get in whites.

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I use Morrison's packet one that you have to mix with some with

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an egg and with some margarine.

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You mix the margarine first before you put the egg in.

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Put it in the oven, sorry, oven in the fridge for half an hour to an

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hour and then you start to use it.

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That's really good.

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The other.

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I'm not an advocate of, I'm sorry.

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They're okay.

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But they're not as short and buttery and as crispy as some of the others.

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So you can have your mince pies, you can try them.

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And you know what, if, if you get mince pies and they're a bit sweet.

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Just stick 'em in the oven, warm up a little bit and put some custom

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on top cuz you know what, that's lovely and it doesn't matter even

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if you're having normal mints.

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Pies.

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Mints pies when I was little, used to be really, really, really expensive.

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Whereas now you can get six mints pies you know that are

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non glutenin free for abound.

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and even the gluten-free stuff.

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The first time I bought foreman's pies, I think they were 5 95.

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And it was a beautiful Irish company.

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They, they used to be lovely.

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I haven't tried them in the last couple of years.

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But good stuff.

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Costs money, doesn't it?

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And I have tried some of our more economical supermarket brands

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and, and that's really good too.

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Just stick some cream on, just stick some, anything on the top,

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like custard and it'll be fine.

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It's the time of year when you know, people say, oh, do you want some

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Bailey's cream or bla Bailey's custard?

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Just buy your favorite custard.

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I love the, the fresh ones that are in the, the fridge.

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Stick a few gloves of Baileys in.

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All you do is heat it up, first of all, in the pan, and then add your Baileys.

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This after.

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That's what I do.

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So it's got just make sure that no one's driving after.

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All right, you know, if you, that's the way how I make it.

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and it's a little bit thinner than normal, but it, it's lovely.

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Or you can buy this stuff, but I, I just think, well, it's nice to control

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your own Baileys and sometimes I'm never quite sure whether it's actual

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Baileys in it or whether it's a Bailey's taste, because sometimes I can

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just taste those chemicals in there.

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So, so you decide.

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So anyway, that's what I do and if you are really going for it, just

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put some Baileys over the top of it.

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Nice.

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Warm Mince Pies and Baileys.

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So.

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Christmas day.

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So there's this whole thing about turkeys or stuff that I'm just not a Turkey lover.

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I, I, I'm just not, I, I'd rather have chicken.

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So that's what I do in my house now.

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You know, in the past when I've had copious numbers of people

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around like 8, 9, 10 people, yeah.

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I used to get a big Turkey and you'd go and you'd think a hundred

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and forty quid for a Turkey.

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How many chickens could I have bought with that ? So now I buy, I

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buy chickens and I cook chickens.

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And if I had lots of people, I'd get four chickens and stick them all in

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the oven at the same time, because you can get two chickens in a roasting tin.

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I've got two trays, so that's fine.

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I could do four chickens and that would mean you had eight legs.

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And I always think that the leg is the best part anyway, so.

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chickens, you don't have to stuff them.

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They're easy to, to cook.

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They're really, really moist.

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If it's already cut up when it goes out, other than the legs, would anyone

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know that it was chicken or Turkey?

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They'll probably turn around and say, your Turkey is beautiful and moist.

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So carrots.

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What else do you have?

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Sprouts?

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All of those things.

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There's no issue with those whatsoever.

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. Then when it comes to stuffing, I know that before I had to give up

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gluten, we always use packet stuffing.

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So this is my mom's recipe.

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I do this.

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So you take an onion, you, you cut the on, you peel the onion, you chop it

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up into little bits, and you put it in some water and you boil it Until the

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onion is soft and you need enough water to put in the, in the in the stuffing.

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And then I put a big couple of tablespoons of dried mixed herbs in there.

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Now, if there's a particular taste that you like, like more sage thyme,

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you name it, just put those in.

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It's.

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So stir that around in the, in the stuffing.

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And then when your, when your onions are nice, put in, put the onions

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into the stuffing, and mix that around, and then start to add your

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water, the amount of water that the packet asks for, plus and egg,

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and there's just something with that binding that happens and makes it lovely.

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And I always put in a sprinkle of salt as well.

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You have to put a bit of salt in.

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If not, it just doesn't taste right.

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So you've got all your vegetables that are normal.

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When it comes to cauliflower cheese, I do I, I cut my cauliflower into

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two, so I half boil half a cauliflower until it's, it is getting there.

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Almost cooked sort of al dente.

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And then I make a white sauce out of cornflour.

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Now I am gonna have to find, check the recipe cuz it's in the house

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and I'm in the office at the moment.

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But it's cornflower milk nutmeg.

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And it is so easy.

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I think it's 40 grams of cornflour, bit of nutmeg, bit of salt.

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And then I believe it's 500 milliliters of milk.

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But don't hold me to it.

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I need to check.

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I'll stick it on my website.

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Alright.

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And then what I do is just greater.

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, all of that cheese that you've got hanging around that sort of, you know,

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it's too good to throw away, but you're probably not gonna put it on top of

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crackers cuz it's gone a bit dry.

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Make sure you use that.

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If you've got Parmesan, take a slab, a nice chunk of cheese, grater it.

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I do a big like mugful of cheese, , I put it in there.

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And it makes a beautiful, thick sauce.

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Then we have to thin it out a little bit.

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So add a little bit more water, just so you still want a thick lovely

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sauce, but you, you just need to put a little bit of more milk in it.

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So, so it's a sort of sauce rather than a thick cheese.

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. So anyway, you can have your cauliflower cheese there.

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I've just given you a beautiful recipe and that is what I use for bechamel.

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Any sort of white sauce.

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And if I was making a bread sauce, I'd probably adapt that as well.

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Maybe there is a way to make bread sauce, but hey, I'm not really

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that fussed about bread sauce.

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We'll see.

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But any sort of source that you.

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That is the go-to.

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So I've told you what the bechamel sauce is now and you don't need to worry about

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anything else other than that sauce.

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So that's your cauliflower cheese sorted out.

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Your, your what are they?

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S I can't remember that recipe off the top of my head, but

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you use cornflower as well.

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You'll, you realize that Cornflower starts to come through with a lot

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of things, and then we have to think about the gravy, don't we?

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Now, the gravy, I, even when I was non-g gluten-free, I nev,

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I always had proper gravy.

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So if you've got 1, 2, 3, or four chickens cooking for your

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Christmas, All of the juices that are in the bottom of that panel.

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Once you've finished cooking them, the skill is you put foil over the

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top and let them rest for about 20, 30 minutes before you do anything,

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and they start to draw the moisture from what they're sitting in and also

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just being under that beautiful file.

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We'll keep that moisture in and the heat in, and then you're gonna use all of that.

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So you're gonna try so, Whether you use a spoon or a ladle or a

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basting thingy, what'd you call 'em?

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A baster.

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You get all of those juices and get them ready to put into your gravy.

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So my gravy, I always start with the carrot juice, the sprout

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juice, whatever it's been going in.

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Just don't overs salt your vegetables because you don't want them to be so

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salty that they can't use the water.

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and that vegetable water is gonna be the base.

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I use gravy salt.

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It's gluten free.

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It's in a little packet.

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You get it from Morrison's.

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Just look, it's, it's under a pound and it will last you a long time.

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. So you heat your water up, whatever those juices, the, the carrot and the

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sprout, cabbage, water, et cetera.

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And then what you're gonna do is you're gonna start to add, I

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will call it a little nugget of the, the gravy salt at a time.

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And you, it will just go to a, an inci looking brown thing and you just keep

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testing it, tasting it to see does this taste like gravy, And you will get to

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a point where it does taste like gravy.

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Still looks incipid.

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So now we need to put the juices in from the chicken and remember

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that there'll be a lot of bits on the bottom of that pan as well.

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So scrape them off as well and put them in.

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You may want to transfer the chickens onto a serving plate somewhere

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and wrap them in foil again.

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So you've got all these lovely juices, you've got all of these vegetables,

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, you've got the gravis salt on there.

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And.

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You add either a little bit of cornflower teaspoon of cornflower mixed with a tiny

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bit of cold water mixed into your gravy.

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I tend to put it in a little teacup where it's mixed with a cold water.

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Take a tablespoon of the water, the, the, the gravy water and put

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it in, mix it up, and then put it back into the pan keep stirring,

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because you don't want it to go lumpy.

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And or you can use some of your Yorkshire pudding mix because your Yorkshire

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pudding mix has got the flour in as well.

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But make sure that you put the hot water into the cold mix first so it

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doesn't go lumpy as you add it Then.

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, it still won't look the right color.

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So to make it the C right color, you add a little bit of milk and then it suddenly

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changes and it looks like proper gravy.

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And all you do is just add this combination.

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You never know because somebody could be making the equivalent of a, of a, a mug

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of gravy and somebody could be making the equivalent of a litter of gravy.

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So I can't give you the exact amounts.

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Certainly not.

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, but that's how I make my gravy.

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It's in a little course as well that I have about making

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the perfect Sunday dinner.

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And a Christmas dinner is no different to that, is it?

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We put all this emphasis on it, and it's so hard when we go gluten free because I

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think, oh, roast potatoes, they're fine.

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Just boil your potatoes as normal.

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Five minutes to par, boil them.

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Get well.

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When I say get rid of the water, keep it to one.

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You might want it to make pasta or something like that

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if you make gluten-free pasta.

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Or for bread, for bread making, it's really good as well because it's,

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it's, you know, got stuff in it.

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Potato water, it's, it's really quite good.

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And what you do is just shuffle 'em about in the, in your big pan.

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and then they'll start to have these tiny little where you're bruising

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the outside of the potatoes and that's what's gonna make it crispy.

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Now I tend to put a sprinkling of salt on, and then I do put a

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little bit of gluten-free flour on whatever you've got to hand.

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Does it make any difference which one you use?

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Not.

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, it can use plain or self raising.

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Just add a little bit.

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You know, some people won't use flour at all.

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They might use something else, but that's what we do so we can make roast potatoes.

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I always think that with Parsnips the best just to have one to two

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minutes per boiling as well, and they're just, put them in so you

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can have a whole array of vegetables.

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You've got your stuff and you've got your gravy.

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I'll leave the Yorkshire pudding because I can't remember the

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recipe off the top of my head.

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Or, or just buy some, there's a, there's a company called the, is it the Yorkshire?

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Yorkshire, the Best Yorkshire Pudding Company?

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Can't remember, but they're frozen.

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They're actually very good.

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Or you can buy some of the packet mixes.

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They're, they're okay.

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I won't say they're b.

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Or have a look around.

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There's some recipes that are good.

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The, the cornflower ones tend to be better.

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The cornflower based recipes are much better.

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That's what I've been using for years and years and years.

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I was given that recipe by somebody.

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And yeah, so Christmas dinner can be really, really nice.

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You don't have to stress yourself out over it, you just don't.

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So just treat it as a normal meal.

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I've sorted the gravy out for you.

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And if you don't have your puddings, then not everyone has 'em on Christmas day.

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So honestly, don't worry about it.

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The other things desserts.

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There's loads of desserts out there that you can have.

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Just look on the packet.

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Anything Meringue based should be absolutely fine.

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There's loads and loads and loads of things you can easily make.

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Profi rolls, you'd need to get a gluten-free recipe.

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I don't have that on the top of my head.

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A load of cheesecakes.

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Just make them y your normal recipe for cheesecake.

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just crush some of the your favorite gluten-free biscuits on the bottom.

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I tend to like shortbread based biscuits.

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The digestives are okay.

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And remember, you just don't put in as much butter because they

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don't absorb things like normally.

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. So there's lots and lots of different options for you, but a cheesecake

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dessert is really, really good.

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You could ease the mac a Banoffee pie as well, because there's . A condensed milk.

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. You can boil that for a few hours, that's absolutely fine.

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You know, sliced bananas.

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Bit of chocolate on top.

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You can get your dairy free one if you want.

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You know, you can make it dairy free cuz you can convert it to using the

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tins of coconut milk, condensed milk.

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But all of these things we can do, and you can just use your own biscuits on

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the bottom and mix 'em with something.

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. A really nice one that I've used in the past has been a lovely ginger biscuit

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that I buy from one of the farm shops.

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But just look in the cupboard, see what you've got.

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Probably won't work as well with something like a crusted cream

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Cuz I do know we've got gluten-free ones.

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And the other thing as well, remember, you could make yourself a, a chocolate.

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A lovely chocolate cake or you could make yourself a lovely chocolate

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cheesecake and Schaer do these beautiful chocolate fingers now and

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they are beautiful chocolate fingers.

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Honestly.

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This is why at the beginning of this I was saying you need a cupboard with

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a lock on it because they're so good.

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The family love them.

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They prefer them to them normally normal Cadburys fingers because they've got

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a much, much better taste to them.

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You could make a cake, put a beautiful, beautiful ganache on on the

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outside, and then you could put all of those fingers around the outside

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and it looks like a normal cake.

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Or you could just sit there afterwards, get yourself a Baileys

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and dip Schaer fingers in there.

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They be rather nice.

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Now, something else I found was if you like soup as you start it

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again, soups tend to be gluten-free.

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Or make your own just random vegetables that you found in

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the bottom of your fridge.

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Use 'em all up.

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Just remember that with soup, you are layering flavors.

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One on top of the other, on top of the other.

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So low heat oil or butter, onions leeks, whatever you.

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, you don't have to use both.

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Just use what you have.

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Then you put in something like carrots.

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Then you put in any herbs that you want 'em to use, garlic, et cetera.

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Just keep everything low and you want everything to cook and

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cook and cook without browning.

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If you put in some, you know, broccoli in there, stick that in

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there, , put a lid over the top and just keep on cooking them slow.

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And then a bit of stock.

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I use stock cubes.

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They're from Mag or Maggie and they're tiny little square stock

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cubes and they're gluten free.

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They're really good.

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I use them for everything.

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And and then with it all together and then put some cream in it, it's beautiful.

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Absolutely delicious.

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And the best rolls that I've found on the market, you do have to order them.

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Oh my God, what are they called now?

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While I'm talking, I'm gonna check out on the internet so I

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can find out where they're from.

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And I hope you've, you've got some inspiration and some ideas from, from

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that that I've been talking about.

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So, so that's really, really good.

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I think the main thing is over c.

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really do not stress.

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Your little pigs and blankets will be out there.

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Just check on the packets.

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A lot of them now in the supermarkets, the sausages are gluten-free.

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You can make your own if you want, get your own little sausages and their skill

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is get in your streaky bacon and putting a piece of streaky streaky bacon on a.

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and what you have to do is hold a knife at 45 degrees and pull, drag

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the, the knife along the streaky bacon.

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And what you actually do is you make it thinner so it's not actually a full,

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it's sort of a, a little bit squashed

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And by squashing it slightly and what you're doing is stretching

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it by using that knife at 45.

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And that's with the blade going in the opposite direction to where, where you are

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moving it, what you do is you make it much thinner, it's much pliable, and it will

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wrap around your sausage as much easier.

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So that's the little skill.

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For making beautiful pigs and blankets and you can make your own.

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So just get yourself some gluten-free sausages.

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Even most butchers that you go to, they will make gluten-free sausages on a

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particular day and they're really good.

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There's loads out there in the supermarket that are specifically made as the big

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brands as well who are gluten-free, but also they're regular ones.

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I know when I go into Marks and Spencers now, most of their sausages are gluten.

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Which is great, so we can actually buy normal stuff now.

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So yeah, really chill at Christmas and make sure you've got whatever tipple

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you wanting, whether that's a cup of tea, just make sure you've got extra

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tea bags or whether that's Bailey's.

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Make sure that you are hiding a little bottle somewhere no one else can get.

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And all of those beautiful biscuits.

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Honestly, the schaer fingers a speculoos are okay.

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I love the little sha Costa creams.

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There's some amazing short breads out there in most of the supermarkets.

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And I did go to MNS and they had short breads in a tin, which is great.

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So I can have short breads in a tin.

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Just get yourself some of these, and I'm telling you, there's so many people now

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who will not know that they are gluten.

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They will be pinching your stuff.

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Loads of the, the snacks like nuts, crisps, you name

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it, just check on the back.

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But loads of them are gluten free.

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Some of the major brands, you're look and think, why have you put wheat in this?

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And then when it comes to like onion chip oven chip, , there's loads

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of oven chips you can have that do not have wheat flour on them.

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And I specifically go to some of the more cost conscious supermarkets that,

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cuz they have a bigger range in there.

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And there's one that I get that are beef dripping chips.

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And they're lovely.

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Everybody loves.

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, last time I checked there was no wheat on the flour.

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They used different, it'll be cornflower or another type of flour that the rice

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flour, but years ago they were going that way and, and honestly it's great that you

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can go to some of those, start looking on the labels rather than just the free from

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aisles and you will see even frozen chips.

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, and unfortunately, I.

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There's only one typing marks and Spencer's, and I'm not a great

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lover of them cuz they don't have much of a salty taste to them.

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So I don't tend to get them.

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But ice creams, ards, you name it, just look at the, just look at the ingredients

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list and I don't think you'll find barley or wheat or the, or the other

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nasties that we have to keep, keep away.

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S puddings, hey, you know, you, you're gonna have to leave them

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unless it's the free from type.

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Even if you look at things like panco, panco don't traditionally have

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anything in that should be wheated.

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Although we don't know how they process what they do put in to try and

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thicken that beautiful milky mixture.

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But just have a look at them.

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and you will be surprised at what you can have.

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And hey, ho, if all you can have is a sl of cheese, some grapes,

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and an apple, well there's not.

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There's not much that you can end a meal with that's better than that is there.

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So I hope that's given you a little bit of inspiration for Christmas

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because everyone starts panicking.

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And if you've got people coming to your house who are gluten

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free, just do them their own.

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, keep it separate.

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Make the gravy.

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As I've said, there used to be a Marks and Spencer's gravy.

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That was fantastic.

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It was already made, it was in a packet.

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It wasn't cheap, but do you know what it was delicious stuff,

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but they've stopped making that.

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I dunno why it was delicious.

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So anyway, we don't have that now, but make your own.

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Don't put the you can't use things like Oxo because they've got wheat in them.

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Nor are Roque, but I do tend to find they're quite a, a strong stock flavor.

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So just use that onion, that, that gravy salt that I've said.

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It's, it's been going for about a hundred years, this stuff,

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and it's really, really good.

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I've no idea.

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how people used to do Christmas dinner like 20, 30 years ago.

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It must have been so hard, but now it's so much easier.

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And this is big shout out for all of our farm shops, for all of our

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independent bakers, for all of our cultures, even supermarkets,

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you know, who have given us an.

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Abundance of choice in comparison to what was out there . Being gluten-free in

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Christmas does not have to be impossible.

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It can be a little bit more unusual than normal.

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I'm pleased.

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You do not have to buy everything from the free from aisle.

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Just start looking on the ingredients and you will see where wheat is.

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And do you know what it, even when we are seasoned, people will pick

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something up and we'll take it.

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I'm thinking, yeah, this is fine.

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Look at the bottom.

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Why earth of you put wheat in this product?

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Why on earth have you put wheat in custard?

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Like why you never use wheat in custard?

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Use either all fresh eggs and cream and things like that.

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Or you use cornflower when there's a source.

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Why using wheat flour in a source rather than cornflower?

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And again, a lot of it can be down to cus but hey ho, this is for you,

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so take your time and enjoy and.

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, just believe in yourself to make the most beautiful, gluten-free

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Christmas dinner imaginable.

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I was really, really impressed with the stuffing that I tried and the

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stuff, but even when I, we used to use, was it paxo when I was.

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We would never just use that with water.

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We always put in extra herbs.

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We've put in the, the boiled onions and the onion water and extra salt and

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pepper, et cetera, and the, and the egg to help to bind it and put it in,

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whether you put it into balls or just put it on a plate, it's incredible.

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So we can have everyth.

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Being gluten free for Christmas dinner.

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So I will, I will be doing a few more of these before Christmas if

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I come across anything really good.

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I've seen some of those puddings out there and for me a lot of the ready

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made puddings are just too blinking.

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Sweet.

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For me, a pavlova really works, loads of fresh cream, lots of you

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don't have to have fresh fruit.

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You can just buy those frozen bags of cherries and and things like that and

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stick them on the top of a pavlova.

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But for me, I know them merani sweet, but the cream isn't, and the fruit isn't.

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And a lot of these baked puddings that are out there, they're just too sweet for me.

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I've tried them.

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They look lovely.

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They ginger and salted caramel and stuff.

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But then I just taste and it's just like, oh my God, now I can just

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taste chemicals . But you tried.

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, there's nothing I can really recommend out there at the moment other than a pav over

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. And the ARDS are okay, but even with the ard, I have to stick my own fruit on top

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of it just to dampen down some of that.

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But yeah, just make a, just make a, a pav over a nice Moran.

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That'd be lovely.

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I'll make one of my cakes.

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Bake Club is now launched, so in Bake club is it week four, making the lemon

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drizzle cake, so the lemon drizzle cake.

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People always say to me, oh my God, how do you make it this lemon?

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, it's more like sherbet than lemon and it, I've just got this way of making

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the drizzle and people say, how do you get that much drizzle on your cake?

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Well, I just have a little way.

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And so we're gonna make, making that in week four, week one is a great cake.

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How many times do you have blueberries that you think, what do I do with these?

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They're sort of getting towards the end of their.

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I put 'em in a cake and I make my blueberry and lime cake.

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It's fabulous.

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Week two, we're doing cherry army cake.

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Week three we're doing on week three.

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Is it chili chocolate cake.

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And then we've got a pims, a clock cake, which is amazing.

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And there's another cake.

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Oh, my Aggie mo.

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Ever famous carrot cake which can actually make dairy free as well if you want to.

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Not vegan because there are eggs in all of them.

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But yes, bake Club is now live, and that is gluten free angela.com/bake club.

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and you'll be able to join up.

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So that's a six week course where I show you how to make beautiful cakes,

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get all the confidence that you need, and understand that baking a delicious

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gluten-free cake is actually easy.

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And people do say to me, oh, I don't like that flour because it's grainy.

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No, it's because we just need to add a few more little ingredients

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to make it more, most than normal.

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And then you'll realize how easy and simple it is to make D.

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Gluten-free most cakes every single week.

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So with that, we've talked about Christmas.

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Actually I will be getting another little course on that, and it's my favorite

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how to make a Per the Perfect Sunday.

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And Christmas is no different really.

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So I will try and pop something up there.

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So just have a look at on the website, gluten free angela.com/christmas or

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Sunday dinner, something like that.

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And it will show you how I make my Yorks puddings in the course as well

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and the gravy and stuff like that.

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So yeah.

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I will see you again soon.

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What I'm gonna be doing coming up to Christmas is I'm gonna be launching quite

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a few little podcasts because we don't want any upload issues over Christmas.

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So I will market them and advertise them and send them like

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a little email every few days.

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But you might find this might be four or five, arrive on one day, and that's

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why, because we don't want any issues.

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The company that I use, lovely, lovely, lovely company.

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Well done.

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Captivate.

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F.

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Love this company.

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They're a UK based company and they are shutting over Christmas and New Year.

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So they will have technical support for major issues in

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case there's a major issue.

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But it's lovely to see a company that give their team the time off and we

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wish them well and for being great.

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So well done.

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Cap to eight fn.

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I will speak to you soon.

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I hope you've got some ideas, some inspiration, and some

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encouragement to go and bake and cook in your gluten-free kitchen.

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This is gluten-free, Angela, and I will see you again soon.

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Thank you so, so much for being with me for the last 35 minutes or so.

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You take care.

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About the Podcast

Gluten Free Angela
Lets Talk About Gluten Free
Want to know what products I love in our Gluten Free World...

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About your host

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Angela Drayson