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
When it's coming up to Christmas us gluten frees, wonder what
Speaker:on earth we're going to have.
Speaker:Well, let me dispel all of your concerns and fears when
Speaker:it comes to Christmas lunch.
Speaker:It's not too different to anything else out there.
Speaker:You can still have your stuffing, you can still have your pigs in blankets.
Speaker:You just have to look on the labels.
Speaker:There's lots and lots and lots out there.
Speaker:Please chill.
Speaker:Take a sit back and relax.
Speaker:The only thing that you may need is a cupboard with a
Speaker:padlock, and I'll tell you why.
Speaker:So this is Angela and I suddenly realized I'm, I'm shuffling around
Speaker:in my chair, getting all comfy tummy cup of tea while I, while I chat
Speaker:with you on this week's podcast.
Speaker:Mm.
Speaker:Now I went out and about the other day and I.
Speaker:looking in the shelves and, and there's certain things that I look at
Speaker:and I think I just don't like them.
Speaker:I just don't like them.
Speaker:A lot of them pies are just, the mince meat is just too sweet.
Speaker:So there is some gluten-free mince meat out there.
Speaker:Look on the shelves.
Speaker:I dunno which ones will have it left.
Speaker:But here's my tip.
Speaker:If you have by a jar of mince meat, that is a gluten-free one stick some
Speaker:alcohol in it, whatever you like, and it just helps to cut through
Speaker:some of that sugar that's in there.
Speaker:So whether it's port you like, whether it's whiskey, whether it's Grand
Speaker:Marnier, it's entirely up to you.
Speaker:Put a couple of big spoonful, Sherry Sherry's lovely in there
Speaker:as well, and stir, stir around if you look love amaretto.
Speaker:And how many times do we look in our cupboards and we've got a bottle with,
Speaker:with really just enough for one drink, but we're not throwing it away and we,
Speaker:we didn't really want to drink anymore.
Speaker:These are just great examples of where you can use it up.
Speaker:So buy some readymade pastry.
Speaker:You know, the one I like, it's Amy's that you get in whites.
Speaker:I use Morrison's packet one that you have to mix with some with
Speaker:an egg and with some margarine.
Speaker:You mix the margarine first before you put the egg in.
Speaker:Put it in the oven, sorry, oven in the fridge for half an hour to an
Speaker:hour and then you start to use it.
Speaker:That's really good.
Speaker:The other.
Speaker:I'm not an advocate of, I'm sorry.
Speaker:They're okay.
Speaker:But they're not as short and buttery and as crispy as some of the others.
Speaker:So you can have your mince pies, you can try them.
Speaker:And you know what, if, if you get mince pies and they're a bit sweet.
Speaker:Just stick 'em in the oven, warm up a little bit and put some custom
Speaker:on top cuz you know what, that's lovely and it doesn't matter even
Speaker:if you're having normal mints.
Speaker:Pies.
Speaker:Mints pies when I was little, used to be really, really, really expensive.
Speaker:Whereas now you can get six mints pies you know that are
Speaker:non glutenin free for abound.
Speaker:and even the gluten-free stuff.
Speaker:The first time I bought foreman's pies, I think they were 5 95.
Speaker:And it was a beautiful Irish company.
Speaker:They, they used to be lovely.
Speaker:I haven't tried them in the last couple of years.
Speaker:But good stuff.
Speaker:Costs money, doesn't it?
Speaker:And I have tried some of our more economical supermarket brands
Speaker:and, and that's really good too.
Speaker:Just stick some cream on, just stick some, anything on the top,
Speaker:like custard and it'll be fine.
Speaker:It's the time of year when you know, people say, oh, do you want some
Speaker:Bailey's cream or bla Bailey's custard?
Speaker:Just buy your favorite custard.
Speaker:I love the, the fresh ones that are in the, the fridge.
Speaker:Stick a few gloves of Baileys in.
Speaker:All you do is heat it up, first of all, in the pan, and then add your Baileys.
Speaker:This after.
Speaker:That's what I do.
Speaker:So it's got just make sure that no one's driving after.
Speaker:All right, you know, if you, that's the way how I make it.
Speaker:and it's a little bit thinner than normal, but it, it's lovely.
Speaker:Or you can buy this stuff, but I, I just think, well, it's nice to control
Speaker:your own Baileys and sometimes I'm never quite sure whether it's actual
Speaker:Baileys in it or whether it's a Bailey's taste, because sometimes I can
Speaker:just taste those chemicals in there.
Speaker:So, so you decide.
Speaker:So anyway, that's what I do and if you are really going for it, just
Speaker:put some Baileys over the top of it.
Speaker:Nice.
Speaker:Warm Mince Pies and Baileys.
Speaker:So.
Speaker:Christmas day.
Speaker:So there's this whole thing about turkeys or stuff that I'm just not a Turkey lover.
Speaker:I, I, I'm just not, I, I'd rather have chicken.
Speaker:So that's what I do in my house now.
Speaker:You know, in the past when I've had copious numbers of people
Speaker:around like 8, 9, 10 people, yeah.
Speaker:I used to get a big Turkey and you'd go and you'd think a hundred
Speaker:and forty quid for a Turkey.
Speaker:How many chickens could I have bought with that ? So now I buy, I
Speaker:buy chickens and I cook chickens.
Speaker:And if I had lots of people, I'd get four chickens and stick them all in
Speaker:the oven at the same time, because you can get two chickens in a roasting tin.
Speaker:I've got two trays, so that's fine.
Speaker:I could do four chickens and that would mean you had eight legs.
Speaker:And I always think that the leg is the best part anyway, so.
Speaker:chickens, you don't have to stuff them.
Speaker:They're easy to, to cook.
Speaker:They're really, really moist.
Speaker:If it's already cut up when it goes out, other than the legs, would anyone
Speaker:know that it was chicken or Turkey?
Speaker:They'll probably turn around and say, your Turkey is beautiful and moist.
Speaker:So carrots.
Speaker:What else do you have?
Speaker:Sprouts?
Speaker:All of those things.
Speaker:There's no issue with those whatsoever.
Speaker:. Then when it comes to stuffing, I know that before I had to give up
Speaker:gluten, we always use packet stuffing.
Speaker:So this is my mom's recipe.
Speaker:I do this.
Speaker:So you take an onion, you, you cut the on, you peel the onion, you chop it
Speaker:up into little bits, and you put it in some water and you boil it Until the
Speaker:onion is soft and you need enough water to put in the, in the in the stuffing.
Speaker:And then I put a big couple of tablespoons of dried mixed herbs in there.
Speaker:Now, if there's a particular taste that you like, like more sage thyme,
Speaker:you name it, just put those in.
Speaker:It's.
Speaker:So stir that around in the, in the stuffing.
Speaker:And then when your, when your onions are nice, put in, put the onions
Speaker:into the stuffing, and mix that around, and then start to add your
Speaker:water, the amount of water that the packet asks for, plus and egg,
Speaker:and there's just something with that binding that happens and makes it lovely.
Speaker:And I always put in a sprinkle of salt as well.
Speaker:You have to put a bit of salt in.
Speaker:If not, it just doesn't taste right.
Speaker:So you've got all your vegetables that are normal.
Speaker:When it comes to cauliflower cheese, I do I, I cut my cauliflower into
Speaker:two, so I half boil half a cauliflower until it's, it is getting there.
Speaker:Almost cooked sort of al dente.
Speaker:And then I make a white sauce out of cornflour.
Speaker:Now I am gonna have to find, check the recipe cuz it's in the house
Speaker:and I'm in the office at the moment.
Speaker:But it's cornflower milk nutmeg.
Speaker:And it is so easy.
Speaker:I think it's 40 grams of cornflour, bit of nutmeg, bit of salt.
Speaker:And then I believe it's 500 milliliters of milk.
Speaker:But don't hold me to it.
Speaker:I need to check.
Speaker:I'll stick it on my website.
Speaker:Alright.
Speaker:And then what I do is just greater.
Speaker:, all of that cheese that you've got hanging around that sort of, you know,
Speaker:it's too good to throw away, but you're probably not gonna put it on top of
Speaker:crackers cuz it's gone a bit dry.
Speaker:Make sure you use that.
Speaker:If you've got Parmesan, take a slab, a nice chunk of cheese, grater it.
Speaker:I do a big like mugful of cheese, , I put it in there.
Speaker:And it makes a beautiful, thick sauce.
Speaker:Then we have to thin it out a little bit.
Speaker:So add a little bit more water, just so you still want a thick lovely
Speaker:sauce, but you, you just need to put a little bit of more milk in it.
Speaker:So, so it's a sort of sauce rather than a thick cheese.
Speaker:. So anyway, you can have your cauliflower cheese there.
Speaker:I've just given you a beautiful recipe and that is what I use for bechamel.
Speaker:Any sort of white sauce.
Speaker:And if I was making a bread sauce, I'd probably adapt that as well.
Speaker:Maybe there is a way to make bread sauce, but hey, I'm not really
Speaker:that fussed about bread sauce.
Speaker:We'll see.
Speaker:But any sort of source that you.
Speaker:That is the go-to.
Speaker:So I've told you what the bechamel sauce is now and you don't need to worry about
Speaker:anything else other than that sauce.
Speaker:So that's your cauliflower cheese sorted out.
Speaker:Your, your what are they?
Speaker:S I can't remember that recipe off the top of my head, but
Speaker:you use cornflower as well.
Speaker:You'll, you realize that Cornflower starts to come through with a lot
Speaker:of things, and then we have to think about the gravy, don't we?
Speaker:Now, the gravy, I, even when I was non-g gluten-free, I nev,
Speaker:I always had proper gravy.
Speaker:So if you've got 1, 2, 3, or four chickens cooking for your
Speaker:Christmas, All of the juices that are in the bottom of that panel.
Speaker:Once you've finished cooking them, the skill is you put foil over the
Speaker:top and let them rest for about 20, 30 minutes before you do anything,
Speaker:and they start to draw the moisture from what they're sitting in and also
Speaker:just being under that beautiful file.
Speaker:We'll keep that moisture in and the heat in, and then you're gonna use all of that.
Speaker:So you're gonna try so, Whether you use a spoon or a ladle or a
Speaker:basting thingy, what'd you call 'em?
Speaker:A baster.
Speaker:You get all of those juices and get them ready to put into your gravy.
Speaker:So my gravy, I always start with the carrot juice, the sprout
Speaker:juice, whatever it's been going in.
Speaker:Just don't overs salt your vegetables because you don't want them to be so
Speaker:salty that they can't use the water.
Speaker:and that vegetable water is gonna be the base.
Speaker:I use gravy salt.
Speaker:It's gluten free.
Speaker:It's in a little packet.
Speaker:You get it from Morrison's.
Speaker:Just look, it's, it's under a pound and it will last you a long time.
Speaker:. So you heat your water up, whatever those juices, the, the carrot and the
Speaker:sprout, cabbage, water, et cetera.
Speaker:And then what you're gonna do is you're gonna start to add, I
Speaker:will call it a little nugget of the, the gravy salt at a time.
Speaker:And you, it will just go to a, an inci looking brown thing and you just keep
Speaker:testing it, tasting it to see does this taste like gravy, And you will get to
Speaker:a point where it does taste like gravy.
Speaker:Still looks incipid.
Speaker:So now we need to put the juices in from the chicken and remember
Speaker:that there'll be a lot of bits on the bottom of that pan as well.
Speaker:So scrape them off as well and put them in.
Speaker:You may want to transfer the chickens onto a serving plate somewhere
Speaker:and wrap them in foil again.
Speaker:So you've got all these lovely juices, you've got all of these vegetables,
Speaker:, you've got the gravis salt on there.
Speaker:And.
Speaker:You add either a little bit of cornflower teaspoon of cornflower mixed with a tiny
Speaker:bit of cold water mixed into your gravy.
Speaker:I tend to put it in a little teacup where it's mixed with a cold water.
Speaker:Take a tablespoon of the water, the, the, the gravy water and put
Speaker:it in, mix it up, and then put it back into the pan keep stirring,
Speaker:because you don't want it to go lumpy.
Speaker:And or you can use some of your Yorkshire pudding mix because your Yorkshire
Speaker:pudding mix has got the flour in as well.
Speaker:But make sure that you put the hot water into the cold mix first so it
Speaker:doesn't go lumpy as you add it Then.
Speaker:, it still won't look the right color.
Speaker:So to make it the C right color, you add a little bit of milk and then it suddenly
Speaker:changes and it looks like proper gravy.
Speaker:And all you do is just add this combination.
Speaker:You never know because somebody could be making the equivalent of a, of a, a mug
Speaker:of gravy and somebody could be making the equivalent of a litter of gravy.
Speaker:So I can't give you the exact amounts.
Speaker:Certainly not.
Speaker:, but that's how I make my gravy.
Speaker:It's in a little course as well that I have about making
Speaker:the perfect Sunday dinner.
Speaker:And a Christmas dinner is no different to that, is it?
Speaker:We put all this emphasis on it, and it's so hard when we go gluten free because I
Speaker:think, oh, roast potatoes, they're fine.
Speaker:Just boil your potatoes as normal.
Speaker:Five minutes to par, boil them.
Speaker:Get well.
Speaker:When I say get rid of the water, keep it to one.
Speaker:You might want it to make pasta or something like that
Speaker:if you make gluten-free pasta.
Speaker:Or for bread, for bread making, it's really good as well because it's,
Speaker:it's, you know, got stuff in it.
Speaker:Potato water, it's, it's really quite good.
Speaker:And what you do is just shuffle 'em about in the, in your big pan.
Speaker:and then they'll start to have these tiny little where you're bruising
Speaker:the outside of the potatoes and that's what's gonna make it crispy.
Speaker:Now I tend to put a sprinkling of salt on, and then I do put a
Speaker:little bit of gluten-free flour on whatever you've got to hand.
Speaker:Does it make any difference which one you use?
Speaker:Not.
Speaker:, it can use plain or self raising.
Speaker:Just add a little bit.
Speaker:You know, some people won't use flour at all.
Speaker:They might use something else, but that's what we do so we can make roast potatoes.
Speaker:I always think that with Parsnips the best just to have one to two
Speaker:minutes per boiling as well, and they're just, put them in so you
Speaker:can have a whole array of vegetables.
Speaker:You've got your stuff and you've got your gravy.
Speaker:I'll leave the Yorkshire pudding because I can't remember the
Speaker:recipe off the top of my head.
Speaker:Or, or just buy some, there's a, there's a company called the, is it the Yorkshire?
Speaker:Yorkshire, the Best Yorkshire Pudding Company?
Speaker:Can't remember, but they're frozen.
Speaker:They're actually very good.
Speaker:Or you can buy some of the packet mixes.
Speaker:They're, they're okay.
Speaker:I won't say they're b.
Speaker:Or have a look around.
Speaker:There's some recipes that are good.
Speaker:The, the cornflower ones tend to be better.
Speaker:The cornflower based recipes are much better.
Speaker:That's what I've been using for years and years and years.
Speaker:I was given that recipe by somebody.
Speaker:And yeah, so Christmas dinner can be really, really nice.
Speaker:You don't have to stress yourself out over it, you just don't.
Speaker:So just treat it as a normal meal.
Speaker:I've sorted the gravy out for you.
Speaker:And if you don't have your puddings, then not everyone has 'em on Christmas day.
Speaker:So honestly, don't worry about it.
Speaker:The other things desserts.
Speaker:There's loads of desserts out there that you can have.
Speaker:Just look on the packet.
Speaker:Anything Meringue based should be absolutely fine.
Speaker:There's loads and loads and loads of things you can easily make.
Speaker:Profi rolls, you'd need to get a gluten-free recipe.
Speaker:I don't have that on the top of my head.
Speaker:A load of cheesecakes.
Speaker:Just make them y your normal recipe for cheesecake.
Speaker:just crush some of the your favorite gluten-free biscuits on the bottom.
Speaker:I tend to like shortbread based biscuits.
Speaker:The digestives are okay.
Speaker:And remember, you just don't put in as much butter because they
Speaker:don't absorb things like normally.
Speaker:. So there's lots and lots of different options for you, but a cheesecake
Speaker:dessert is really, really good.
Speaker:You could ease the mac a Banoffee pie as well, because there's . A condensed milk.
Speaker:. You can boil that for a few hours, that's absolutely fine.
Speaker:You know, sliced bananas.
Speaker:Bit of chocolate on top.
Speaker:You can get your dairy free one if you want.
Speaker:You know, you can make it dairy free cuz you can convert it to using the
Speaker:tins of coconut milk, condensed milk.
Speaker:But all of these things we can do, and you can just use your own biscuits on
Speaker:the bottom and mix 'em with something.
Speaker:. A really nice one that I've used in the past has been a lovely ginger biscuit
Speaker:that I buy from one of the farm shops.
Speaker:But just look in the cupboard, see what you've got.
Speaker:Probably won't work as well with something like a crusted cream
Speaker:Cuz I do know we've got gluten-free ones.
Speaker:And the other thing as well, remember, you could make yourself a, a chocolate.
Speaker:A lovely chocolate cake or you could make yourself a lovely chocolate
Speaker:cheesecake and Schaer do these beautiful chocolate fingers now and
Speaker:they are beautiful chocolate fingers.
Speaker:Honestly.
Speaker:This is why at the beginning of this I was saying you need a cupboard with
Speaker:a lock on it because they're so good.
Speaker:The family love them.
Speaker:They prefer them to them normally normal Cadburys fingers because they've got
Speaker:a much, much better taste to them.
Speaker:You could make a cake, put a beautiful, beautiful ganache on on the
Speaker:outside, and then you could put all of those fingers around the outside
Speaker:and it looks like a normal cake.
Speaker:Or you could just sit there afterwards, get yourself a Baileys
Speaker:and dip Schaer fingers in there.
Speaker:They be rather nice.
Speaker:Now, something else I found was if you like soup as you start it
Speaker:again, soups tend to be gluten-free.
Speaker:Or make your own just random vegetables that you found in
Speaker:the bottom of your fridge.
Speaker:Use 'em all up.
Speaker:Just remember that with soup, you are layering flavors.
Speaker:One on top of the other, on top of the other.
Speaker:So low heat oil or butter, onions leeks, whatever you.
Speaker:, you don't have to use both.
Speaker:Just use what you have.
Speaker:Then you put in something like carrots.
Speaker:Then you put in any herbs that you want 'em to use, garlic, et cetera.
Speaker:Just keep everything low and you want everything to cook and
Speaker:cook and cook without browning.
Speaker:If you put in some, you know, broccoli in there, stick that in
Speaker:there, , put a lid over the top and just keep on cooking them slow.
Speaker:And then a bit of stock.
Speaker:I use stock cubes.
Speaker:They're from Mag or Maggie and they're tiny little square stock
Speaker:cubes and they're gluten free.
Speaker:They're really good.
Speaker:I use them for everything.
Speaker:And and then with it all together and then put some cream in it, it's beautiful.
Speaker:Absolutely delicious.
Speaker:And the best rolls that I've found on the market, you do have to order them.
Speaker:Oh my God, what are they called now?
Speaker:While I'm talking, I'm gonna check out on the internet so I
Speaker:can find out where they're from.
Speaker:And I hope you've, you've got some inspiration and some ideas from, from
Speaker:that that I've been talking about.
Speaker:So, so that's really, really good.
Speaker:I think the main thing is over c.
Speaker:really do not stress.
Speaker:Your little pigs and blankets will be out there.
Speaker:Just check on the packets.
Speaker:A lot of them now in the supermarkets, the sausages are gluten-free.
Speaker:You can make your own if you want, get your own little sausages and their skill
Speaker:is get in your streaky bacon and putting a piece of streaky streaky bacon on a.
Speaker:and what you have to do is hold a knife at 45 degrees and pull, drag
Speaker:the, the knife along the streaky bacon.
Speaker:And what you actually do is you make it thinner so it's not actually a full,
Speaker:it's sort of a, a little bit squashed
Speaker:And by squashing it slightly and what you're doing is stretching
Speaker:it by using that knife at 45.
Speaker:And that's with the blade going in the opposite direction to where, where you are
Speaker:moving it, what you do is you make it much thinner, it's much pliable, and it will
Speaker:wrap around your sausage as much easier.
Speaker:So that's the little skill.
Speaker:For making beautiful pigs and blankets and you can make your own.
Speaker:So just get yourself some gluten-free sausages.
Speaker:Even most butchers that you go to, they will make gluten-free sausages on a
Speaker:particular day and they're really good.
Speaker:There's loads out there in the supermarket that are specifically made as the big
Speaker:brands as well who are gluten-free, but also they're regular ones.
Speaker:I know when I go into Marks and Spencers now, most of their sausages are gluten.
Speaker:Which is great, so we can actually buy normal stuff now.
Speaker:So yeah, really chill at Christmas and make sure you've got whatever tipple
Speaker:you wanting, whether that's a cup of tea, just make sure you've got extra
Speaker:tea bags or whether that's Bailey's.
Speaker:Make sure that you are hiding a little bottle somewhere no one else can get.
Speaker:And all of those beautiful biscuits.
Speaker:Honestly, the schaer fingers a speculoos are okay.
Speaker:I love the little sha Costa creams.
Speaker:There's some amazing short breads out there in most of the supermarkets.
Speaker:And I did go to MNS and they had short breads in a tin, which is great.
Speaker:So I can have short breads in a tin.
Speaker:Just get yourself some of these, and I'm telling you, there's so many people now
Speaker:who will not know that they are gluten.
Speaker:They will be pinching your stuff.
Speaker:Loads of the, the snacks like nuts, crisps, you name
Speaker:it, just check on the back.
Speaker:But loads of them are gluten free.
Speaker:Some of the major brands, you're look and think, why have you put wheat in this?
Speaker:And then when it comes to like onion chip oven chip, , there's loads
Speaker:of oven chips you can have that do not have wheat flour on them.
Speaker:And I specifically go to some of the more cost conscious supermarkets that,
Speaker:cuz they have a bigger range in there.
Speaker:And there's one that I get that are beef dripping chips.
Speaker:And they're lovely.
Speaker:Everybody loves.
Speaker:, last time I checked there was no wheat on the flour.
Speaker:They used different, it'll be cornflower or another type of flour that the rice
Speaker:flour, but years ago they were going that way and, and honestly it's great that you
Speaker:can go to some of those, start looking on the labels rather than just the free from
Speaker:aisles and you will see even frozen chips.
Speaker:, and unfortunately, I.
Speaker:There's only one typing marks and Spencer's, and I'm not a great
Speaker:lover of them cuz they don't have much of a salty taste to them.
Speaker:So I don't tend to get them.
Speaker:But ice creams, ards, you name it, just look at the, just look at the ingredients
Speaker:list and I don't think you'll find barley or wheat or the, or the other
Speaker:nasties that we have to keep, keep away.
Speaker:S puddings, hey, you know, you, you're gonna have to leave them
Speaker:unless it's the free from type.
Speaker:Even if you look at things like panco, panco don't traditionally have
Speaker:anything in that should be wheated.
Speaker:Although we don't know how they process what they do put in to try and
Speaker:thicken that beautiful milky mixture.
Speaker:But just have a look at them.
Speaker:and you will be surprised at what you can have.
Speaker:And hey, ho, if all you can have is a sl of cheese, some grapes,
Speaker:and an apple, well there's not.
Speaker:There's not much that you can end a meal with that's better than that is there.
Speaker:So I hope that's given you a little bit of inspiration for Christmas
Speaker:because everyone starts panicking.
Speaker:And if you've got people coming to your house who are gluten
Speaker:free, just do them their own.
Speaker:, keep it separate.
Speaker:Make the gravy.
Speaker:As I've said, there used to be a Marks and Spencer's gravy.
Speaker:That was fantastic.
Speaker:It was already made, it was in a packet.
Speaker:It wasn't cheap, but do you know what it was delicious stuff,
Speaker:but they've stopped making that.
Speaker:I dunno why it was delicious.
Speaker:So anyway, we don't have that now, but make your own.
Speaker:Don't put the you can't use things like Oxo because they've got wheat in them.
Speaker:Nor are Roque, but I do tend to find they're quite a, a strong stock flavor.
Speaker:So just use that onion, that, that gravy salt that I've said.
Speaker:It's, it's been going for about a hundred years, this stuff,
Speaker:and it's really, really good.
Speaker:I've no idea.
Speaker:how people used to do Christmas dinner like 20, 30 years ago.
Speaker:It must have been so hard, but now it's so much easier.
Speaker:And this is big shout out for all of our farm shops, for all of our
Speaker:independent bakers, for all of our cultures, even supermarkets,
Speaker:you know, who have given us an.
Speaker:Abundance of choice in comparison to what was out there . Being gluten-free in
Speaker:Christmas does not have to be impossible.
Speaker:It can be a little bit more unusual than normal.
Speaker:I'm pleased.
Speaker:You do not have to buy everything from the free from aisle.
Speaker:Just start looking on the ingredients and you will see where wheat is.
Speaker:And do you know what it, even when we are seasoned, people will pick
Speaker:something up and we'll take it.
Speaker:I'm thinking, yeah, this is fine.
Speaker:Look at the bottom.
Speaker:Why earth of you put wheat in this product?
Speaker:Why on earth have you put wheat in custard?
Speaker:Like why you never use wheat in custard?
Speaker:Use either all fresh eggs and cream and things like that.
Speaker:Or you use cornflower when there's a source.
Speaker:Why using wheat flour in a source rather than cornflower?
Speaker:And again, a lot of it can be down to cus but hey ho, this is for you,
Speaker:so take your time and enjoy and.
Speaker:, just believe in yourself to make the most beautiful, gluten-free
Speaker:Christmas dinner imaginable.
Speaker:I was really, really impressed with the stuffing that I tried and the
Speaker:stuff, but even when I, we used to use, was it paxo when I was.
Speaker:We would never just use that with water.
Speaker:We always put in extra herbs.
Speaker:We've put in the, the boiled onions and the onion water and extra salt and
Speaker:pepper, et cetera, and the, and the egg to help to bind it and put it in,
Speaker:whether you put it into balls or just put it on a plate, it's incredible.
Speaker:So we can have everyth.
Speaker:Being gluten free for Christmas dinner.
Speaker:So I will, I will be doing a few more of these before Christmas if
Speaker:I come across anything really good.
Speaker:I've seen some of those puddings out there and for me a lot of the ready
Speaker:made puddings are just too blinking.
Speaker:Sweet.
Speaker:For me, a pavlova really works, loads of fresh cream, lots of you
Speaker:don't have to have fresh fruit.
Speaker:You can just buy those frozen bags of cherries and and things like that and
Speaker:stick them on the top of a pavlova.
Speaker:But for me, I know them merani sweet, but the cream isn't, and the fruit isn't.
Speaker:And a lot of these baked puddings that are out there, they're just too sweet for me.
Speaker:I've tried them.
Speaker:They look lovely.
Speaker:They ginger and salted caramel and stuff.
Speaker:But then I just taste and it's just like, oh my God, now I can just
Speaker:taste chemicals . But you tried.
Speaker:, there's nothing I can really recommend out there at the moment other than a pav over
Speaker:. And the ARDS are okay, but even with the ard, I have to stick my own fruit on top
Speaker:of it just to dampen down some of that.
Speaker:But yeah, just make a, just make a, a pav over a nice Moran.
Speaker:That'd be lovely.
Speaker:I'll make one of my cakes.
Speaker:Bake Club is now launched, so in Bake club is it week four, making the lemon
Speaker:drizzle cake, so the lemon drizzle cake.
Speaker:People always say to me, oh my God, how do you make it this lemon?
Speaker:, it's more like sherbet than lemon and it, I've just got this way of making
Speaker:the drizzle and people say, how do you get that much drizzle on your cake?
Speaker:Well, I just have a little way.
Speaker:And so we're gonna make, making that in week four, week one is a great cake.
Speaker:How many times do you have blueberries that you think, what do I do with these?
Speaker:They're sort of getting towards the end of their.
Speaker:I put 'em in a cake and I make my blueberry and lime cake.
Speaker:It's fabulous.
Speaker:Week two, we're doing cherry army cake.
Speaker:Week three we're doing on week three.
Speaker:Is it chili chocolate cake.
Speaker:And then we've got a pims, a clock cake, which is amazing.
Speaker:And there's another cake.
Speaker:Oh, my Aggie mo.
Speaker:Ever famous carrot cake which can actually make dairy free as well if you want to.
Speaker:Not vegan because there are eggs in all of them.
Speaker:But yes, bake Club is now live, and that is gluten free angela.com/bake club.
Speaker:and you'll be able to join up.
Speaker:So that's a six week course where I show you how to make beautiful cakes,
Speaker:get all the confidence that you need, and understand that baking a delicious
Speaker:gluten-free cake is actually easy.
Speaker:And people do say to me, oh, I don't like that flour because it's grainy.
Speaker:No, it's because we just need to add a few more little ingredients
Speaker:to make it more, most than normal.
Speaker:And then you'll realize how easy and simple it is to make D.
Speaker:Gluten-free most cakes every single week.
Speaker:So with that, we've talked about Christmas.
Speaker:Actually I will be getting another little course on that, and it's my favorite
Speaker:how to make a Per the Perfect Sunday.
Speaker:And Christmas is no different really.
Speaker:So I will try and pop something up there.
Speaker:So just have a look at on the website, gluten free angela.com/christmas or
Speaker:Sunday dinner, something like that.
Speaker:And it will show you how I make my Yorks puddings in the course as well
Speaker:and the gravy and stuff like that.
Speaker:So yeah.
Speaker:I will see you again soon.
Speaker:What I'm gonna be doing coming up to Christmas is I'm gonna be launching quite
Speaker:a few little podcasts because we don't want any upload issues over Christmas.
Speaker:So I will market them and advertise them and send them like
Speaker:a little email every few days.
Speaker:But you might find this might be four or five, arrive on one day, and that's
Speaker:why, because we don't want any issues.
Speaker:The company that I use, lovely, lovely, lovely company.
Speaker:Well done.
Speaker:Captivate.
Speaker:F.
Speaker:Love this company.
Speaker:They're a UK based company and they are shutting over Christmas and New Year.
Speaker:So they will have technical support for major issues in
Speaker:case there's a major issue.
Speaker:But it's lovely to see a company that give their team the time off and we
Speaker:wish them well and for being great.
Speaker:So well done.
Speaker:Cap to eight fn.
Speaker:I will speak to you soon.
Speaker:I hope you've got some ideas, some inspiration, and some
Speaker:encouragement to go and bake and cook in your gluten-free kitchen.
Speaker:This is gluten-free, Angela, and I will see you again soon.
Speaker:Thank you so, so much for being with me for the last 35 minutes or so.
Speaker:You take care.
