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From crunchy roast potatoes to maple panna cotta, 10 imaginative gluten-free recipes for Christmas


Most of us know someone who can't eat gluten.

For those following a gluten-free diet, Christmas dinner and all the food associated with the festive season can be a bit of a nightmare.

But gluten-intolerant folk need not fret. With a little help from the folks over at Waitrose, we've done some hard work and found 10 delicious recipes to see you through Christmas and beyond. 

From mince pies to perfectly crispy roast potatoes, these recipes really will make the gluten-free feel super festive. Happy cooking!

Almond and pecan biscuits

Almond and pecan biscuits

Almond and pecan biscuits

Serves: 12


150g essential Waitrose unsalted dairy butter, softened
100g Waitrose golden caster sugar
100g gram flour
100g pack Waitrose ground almonds
60g pecans, roughly chopped
2 tsp vanilla extract
½ tsp ground ginger


Preheat the oven to 180°C, gas mark 4. Line two baking trays with parchment. Cream the butter and sugar together, then beat in the rest of the ingredients. Divide into 12 balls, place on the baking trays and flatten slightly.
Bake for 15 minutes, or until starting to look golden. Remove from the oven and allow to cool for a few minutes, then transfer to a wire rack to cool completely.

Deliciously Ella’s Gluten-free mince pies

Mince Pies

Mince Pies

Serves 12:


For the mincemeat:
2 apples, cored and chopped into small pieces
1 vanilla pod, split lengthways, seeds only
100g raisins
100g sultanas
100g dried cranberries
1 tsp ground cinnamon
1 tsp ground ginger
Juice of 2 oranges
1 tbsp coconut oil

For the crust:
400g ground almonds
6 tbsp coconut oil
20 medjool dates (about 400g)
Gluten-free flour for dusting surface


Place the mincemeat ingredients into a saucepan and stir.  Simmer for about 30 minutes, until the apples are soft.

Meanwhile, make the crust. Preheat the oven to 180°C, gas mark 4. Place all the remaining ingredients together in a food processor with 4 tbsp water and blend for a minute or so until everything has mixed together and the dates are totally broken down.

Sprinkle gluten-free flour over your surface and roll the mix out until it’s about ½ cm thick.

Grease a 12-hole muffin tin with coconut oil and then mould the mix into the holes using a 10cm cutter. Place the tray of crusts in the oven for 8 minutes, until they start to turn golden brown.

Cut the remaining mixture into star shapes.

Remove the crusts from the oven. Spoon 2 heaped tsp mincemeat into each crust and place a star on top. Return to the oven and bake for another 8 minutes.

Remove the pies from the oven and leave to cool for 20 minutes. 

Gluten-free stuffing




450g pork sausages, skin removed

1 Bramley apple, peeled cored and grated

1 pack Cooked chestnuts roughly chopped

1 Small onion, diced


Preheat the oven to 200 C. 

Mix all ingredients together season well, then pack into an oven proof dish

Bake for 40 minutes

Classic crunchy roast potatoes

Classic Crunchy Roast Potatoes

Classic Crunchy Roast Potatoes

Serves 6 


3 tbsp sunflower oil
1125g floury potatoes, e.g. King Edwards


Preheat the oven to 190°C, gas mark 5.
Cut the potatoes into large chunks and place in a saucepan of cold water. Bring to the boil and simmer for 10 minutes. Drain well and return to the pan, season. Shake them and heat for 1-2 minutes to dry them.
Meanwhile, place the oil in a baking tray and preheat in the oven for 5 minutes. Carefully spoon the potatoes in the tray of hot fat and turn gently to coat. Roast for 50-60 minutes or until golden, turning once towards the end of cooking.

Maple panna cotta with buttered rum figs

Maple panna cotta with buttered rum figs

Maple panna cotta with buttered rum figs

Serves: 8


Sunflower oil, for greasing
500ml single cream 
300ml whole milk
200ml amber (no 2) maple syrup 
1 vanilla pod, split and seeds scraped out, pod halved
6 sheets fine leaf gelatine 
200ml tub half-fat crème fraîche
110ml dark rum or apple juice 
12 figs, halved 
1 tsp Waitrose Signature Spice (ground)
15g slightly salted butter 


Lightly brush the insides of 8 pudding moulds (150-175ml) with oil and set aside. Place the cream, milk, 130ml of the maple syrup, half the vanilla seeds and half the split vanilla pod in a saucepan and warm through. Remove from the heat before the mixture boils and set aside for 20 minutes.

Soak the gelatine leaves in cold water for 5 minutes to soften. Return the cream mixture to the heat, again removing the pan just before the mixture boils (or the cream may curdle). Immediately squeeze the excess water out of the gelatine and whisk it into the hot cream, followed by the crème fraîche and 20ml of the rum or juice. Pour into the moulds, cover with clingfilm and leave to cool then chill for at least 4 hours or up to 3 days before serving.

Prepare the figs up to 2 hours ahead of serving. Preheat the oven to 180°C, gas mark 4. Put the figs in an ovenproof dish, cut sides up. Combine the remaining vanilla seeds with the remaining 70ml maple syrup and 90ml rum and spoon over the figs. Tuck the half vanilla pod in, dust with the Signature Spice and dot with the butter. Cover the dish with foil and roast for about 20 minutes, then remove the foil and cook for 5 minutes more until the figs are soft but still hold their shape. Set aside to cool slightly.

Top each pannacotta pot with some of the figs and their cooking liquor.

Chana dhal with spicy roasted vegetables

Chana Dhal with Spicy Roasted Vegetables

Chana Dhal with Spicy Roasted Vegetables

Serves: 4


350g Love Life Yellow Split Peas
1 tbsp vegetable oil
2 red onions, peeled and chopped 
4 cloves garlic, finely chopped
4cm piece fresh ginger, peeled and finely chopped
28g pack fresh coriander, leaves and stalks chopped separately
1 red chilli, halved lengthways
2 bay leaves
2 tbsp garam masala
2 tsp ground cumin
4 tomatoes, roughly chopped 
1 litre vegetable stock
Juice 2 limes

For the roasted vegetables
2 tbsp vegetable oil
1 whole cauliflower, florets only 
4 carrots, peeled, halved lengthways and sliced into 2cm diagonals 
2 tsp cumin seeds
¾ tsp ground turmeric
1 tsp paprika
2 tsp garam masala
1 tsp black mustard seeds 
115g pack baby spinach


Soak the split peas in cold water for 1 hour then drain.

Heat the oil in a large saucepan and cook the onion for 5 minutes. Add the garlic and ginger, coriander stalks, chilli and bay leaves and cook for a further 1 minute. Sprinkle in the garam masala and cumin and fry, stirring almost continuously, for 30 seconds. 

Add the tomatoes, drained split peas and stock. Bring to the boil and simmer gently for 1 hour 30 minutes until the peas are very tender. Stir in the lime juice and scatter with coriander leaves.

Meanwhile, to make the roasted vegetables, preheat the oven to 200°C, gas mark 6. Pour the oil into a large, shallow baking tray and place in the oven for 5 minutes to warm up. Add the cauliflower and carrots, toss to coat in the oil and roast for 10 minutes.

Mix together the cumin seeds, turmeric, paprika, garam masala and black mustard seeds. Sprinkle over the vegetables, turning to coat, then return to the oven for 10–15 minutes until the veg are tender. Stir the spinach through until wilted then serve alongside the dhal. Delicious with warm naan bread and steamed basmati rice.

Mulled perry

Mulled Perry

Mulled Perry

Serves: 6


600ml Grove Organic Fruit Co Pear & Apple Juice 
3 star anise
12 peppercorns
2 cinnamon sticks, broken in half
4 cloves
½ vanilla pod
5cm piece fresh ginger, roughly chopped
500ml bottle Waitrose Vintage English Perry
100ml brandy
1 tbsp honey


Pour the juice into a large saucepan. Add the spices, vanilla and ginger, bring to the boil and simmer gently for 2 minutes.

Reduce the heat and stir in the perry, brandy and honey. Bring to a gentle simmer but don’t allow it to boil. Ladle into heatproof glasses or glass mugs and serve warm. Decorate with sliced pears, if you wish.

Celeriac soup with toasted hazelnuts & truffle oil

Celeriac Soup with Toasted Hazelnuts & Truffle Oil

Celeriac Soup with Toasted Hazelnuts & Truffle Oil

Serves: 4


2 tbsp olive oil
Knob of butter 
3 echalion shallots, finely diced 
2 celery sticks, chopped
1 clove garlic, finely chopped
1 celeriac, peeled and diced
1 medium potato, peeled and diced 
1 bay leaf
1 tbsp lemon thyme leaves
1 litre vegetable stock
100g blanched hazelnuts, toasted (see Cook's Tip)
2 tbsp crème fraîche 
½ lemon
Truffle oil, for drizzling


Heat the oil and butter in a medium saucepan. Cook the shallots and celery for 3-4 minutes until beginning to soften. Add the garlic and cook for 1 minute more.

Add the celeriac, potato, bay leaf and thyme and cook for 1 minute. Pour over the stock, cover and simmer for 20 minutes until the vegetables are very tender.

Remove the pan from the heat and take out the bay leaf. Add about three quarters of the hazelnuts, then chop the remaining nuts and set aside. Blend the soup with a stick blender until smooth, stir in the crème fraîche and blend again.

Add a squeeze of lemon then ladle into bowls. Serve scattered with the reserved hazelnuts and drizzled with the truffle oil.

Rum-soaked pineapple with toasted pecans

Rum-soaked Pineapple with Toasted Pecans

Rum-soaked Pineapple with Toasted Pecans

Serves: 4-6


125ml dark or golden rum 
50g Waitrose Dark Brown Muscovado Sugar 
½ tsp Waitrose Signature Spice (ground) 
1 essential Waitrose Large Supersweet Pineapple, peeled, cored and cut into 4–6 thick round slices 
50g pecans, very roughly chopped
Knob of butter
Sunflower oil for greasing
Vanilla ice cream, to serve


In a large shallow dish, mix together the rum, sugar and Signature Spice. Add the pineapple slices and set aside to marinade for 20–30 minutes, turning a few times. Meanwhile, to toast the pecans, place them in a frying pan over a medium heat, stirring all the time for 1–2 minutes until just beginning to brown. Leave to cool.

Lift out the pineapple and set aside. Place the marinade in a small saucepan and stir in the butter. Bring to the boil over a medium-high heat and simmer for 6–8 minutes, until reduced and thickened. Set aside to cool slightly. 

Heat a griddle pan over a medium-high heat. Lightly brush the pan with the oil and add the pineapple slices in a single layer, cooking for 1–2 minutes each side. Serve each portion with a few spoons of the rum sauce, topped with vanilla ice cream and the toasted pecans.

Spiced cauliflower mash

Spiced Cauliflower Mash

Spiced Cauliflower Mash

Serves: 8


2 tbsp olive oil 
1 large onion, finely chopped 
10cm piece fresh ginger, finely chopped
1 tsp turmeric 
2 tsp ground cumin
2 tsp ground coriander
2 cauliflowers, broken into florets 
2 large floury potatoes, peeled and chopped 
600ml vegetable stock
100ml crème fraîche  


Heat the olive oil in a large saucepan. Add the onion and cook for 3–4 minutes then stir in the ginger and spices and cook for a further minute.

Tip in the cauliflower and potato and toss well to coat in the spices and onion mixture. Pour over the stock, cover and simmer for about 15 minutes until the vegetables are very tender. At this point the stock will have reduced by half. 

Add the crème fraîche and mash, using either a potato masher or a fork, until you have a rough-textured creamy mash. 

For more gluten-free Christmas tips and recipes visit waitrose.com



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