Free Gluten-free holiday e-book

November 15, 2010

One thing that can be challenging about the holiday season for people with various dietary restrictions is not being able to share all the delicious food that goes along with the various holidays. Especially for people with newly diagnosed food sensitivities, knowing what to make for the holidays can be intimidating. That is why I was so excited to have an opportunity to contribute some holiday recipes to this wonderful free resource put together by Jeanine of the Baking Beauties. A gluten-free holiday baking e-book filled with recipes that look outstanding.
I haven’t tried any of the other recipes in the book yet, but trust me when I say that the Christmas Morning Cinnamon Rolls are on my short list of things that need to be baked soon.

My contributions to the book were Orange Meringue nests with Curd, Eggnog Panna Cotta with Rum Caramel Sauce, and Chai truffles. I will post all those recipes here on my site as well, but if you want them before I get around to it you will have to download the e-book.

Stay tuned in the next few days for a roundup of Thanksgiving dessert ideas, some traditional and some less so.

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  1. Your submissions look amazing! I am so glad that you joined in. 🙂 Thanks again!

  2. Thank you for your site. My next door neighbor’s son has been diagnosed as autistic and he is on a strict gluten free regimen. I printed out and gave her the book and she is so grateful for all the recipes provided.

    • Shoshana

      I’m so glad I can help. There are some great gluten-free resources available on the web, let me know if you (or she) would like more good recipe sources.

  3. Your eggnog panna cotta looks divine! I’m so excited to try it. Can you tell me what the soy milk powder does for the recipe, and what you might suggest for a substitute? Thanks for sharing such yummy recipes for the e-book. I’m looking forward to reading through all the rest of your recipes.

    • Shoshana

      Hi Stephanie,
      I’m glad you liked the recipe! The soy milk powder adds thickness and creaminess to the base, which is why I use it as part of my standard substitute for heavy cream in things like panna cotta and ice cream recipes. If you are trying to avoid soy I imagine rice milk powder (there is one made by the same company as the soy milk powder I use) would work as well. The reason I like the powders is that I can add a larger amount to the same amount of liquid and get a creamier final result. There aren’t any liquid substitutes I have tried that do the same thing, but if you experiment I would love to hear how it goes.

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