This article is part of our digital feature on free-from.

A plump and juicy, well-stuffed turkey, roast potatoes and all the trimmings: Christmas dinner is arguably the most important meal of the entire year. But, for those avoiding gluten it can be a hard one to swallow. After all, festive favourites are often laden with the very ingredient they are trying to avoid.

Until now…

“For Coeliacs and gluten-free lifestyles, consumers will be delighted to hear that a traditional Christmas dinner with all the trimmings is not off the menu,” says Sam Benjamin, brand manager for No G.“As with all poultry, meats and fish, turkey is naturally gluten free, as are fresh vegetables. Stuffing, gravy and sauces can all be made or bought gluten free, and taste just as delicious.”

Retailers are catching on and increasing their ranges of gluten-free seasonal products. But Benjamin says there is still work to be done. 

“With the increased availability of gluten-free products, we are seeing greater expectation for the best flavours and choice. There are many great gluten-free alternatives out there in the market,” he says. ”The retailers need to recognise this is an area which is growing rapidly and that the customers need to be provided with high-quality gluten-free products. There is an industry move towards gluten free but it has been a slow one.”

Looking at future opportunities, he believes tapping into occasions prior to the big day could provide a sales boost.”I’d love to see more canapé options for Christmas. We have a huge amount of feedback from our customers around this time of year, as they attend office parties, family gatherings, carol-singing etc, all of which have lovely buffet-style treats, none of which are gluten free. It’s something we’ve been challenged to work on, too. It would give a real seasonal boost at a time of year when sales can be a bit slower as lifestyles change and people become more lenient with their diets.”

To ensure those sticking to their gluten-free diets can join in the festivities, No G has created a gloriously gluten-free Christmas menu.

Dive in here…


Mini gluten-free Stilton soufflés

24 servings

Step 1 – soufflé base

40g unsalted butter

40g rice flour

310ml milk

150g grated Stilton cheese

1 tsp Dijon mustard

Pinch of cracked black pepper

1. Melt the butter in a pan on a low heat.

2. Add the flour and gently cook for 2 minutes.

3. Add the milk and whisk for 5 minutes until you have a smooth paste.

4. Add 100g of the Stilton, mustard, salt and pepper and continue to whisk until all ingredients are incorporated.

5. Remove from the heat and allow to cool for 30 minutes.

Step 2

10 large egg whites

Pinch of salt

1. Crack the eggs into a bowl and separate the whites from the yolk.

2. Discard the yolks and add the egg whites and salt to a stand mixer.

3. Whisk on a moderate speed until stiff peaks form.

Step 3

1. Preheat the oven to 180°C.

2. Mix the base mixture with the half of the whipped egg whites and stir well. Then fold through the remaining egg whites.

3. Transfer this mixture to a piping bag and fill 24 mini paper cases. Aim for 20g per case.

4. Sprinkle each with the remaining Stilton.

5. Bake in the oven for 25 minutes and leave to stand for 10 minutes before serving.

6. To serve, try watering down some cranberry jelly for a lovely sweet drizzle.


Gluten free thyme and bacon scotch egg

Makes 10 scotch eggs

Full ingredients list:

500g minced pork, 10%-20% fat

40g rice flour

2 tsp salt

½ tsp black pepper

½ tsp mixed spice

1 red onion

1 tbsp vegetable oil

1 small sprig of thyme

300g smoked bacon lardons, cooked

1 large tbsp honey

20g dried gluten free breadcrumbs

Splash of water

12 medium eggs

100ml milk

80g plain gluten free flour

Rice flour for dusting



Step 1

500g minced pork, 10%-20% fat

40g rice flour

2 tsp salt

½ tsp black pepper

½ tsp mixed spice


1. Place all the ingredients into a food processor.

2. Blitz until you form a sticky paste.


Step 2

1 red onion

1 tbsp vegetable oil

1 small sprig of thyme

300g raw smoked bacon


1. Chop the onion into small chunks.

2. In a frying pan, sweat down the onion and thyme until soft.

3. In a separate pan, cook the lardons until crisp, and pour off the excess oil.


Step 3

30g honey

20g dried gluten-free breadcrumbs

40ml water

10 medium eggs


1. Mix the mince meat paste, lardons and onions into a bowl. Then add the breadcrumbs and water and stir until the ingredients are evenly mixed.

2. Place the mixture into the fridge and allow it to firm up for an hour.

3. While you wait, soft boil 10 eggs - cook for seven minutes in boiling water and then submerge in ice water.

4. Peel the eggs and set aside.


Step 4

2 medium eggs

100ml milk

80g gluten free flour

Rice flour for dusting



1. Make a simple batter by whisking the eggs, milk and flour together.

2. Take one egg and dust in rice flour, then take around 90g of the meat and form a ball around the egg, making sure there are no gaps.

3. Roll the ball in the batter mix and breadcrumbs.

4. Fry for 7 minutes and serve.



Gluten free salmon and watercress tart with poached egg

Serves 1

Step 1 – Pastry

150g rice flour

45g potato flour

25g tapioca flour

1 tsp baking powder

110g butter

1 tsp xanthan gum

Pinch of salt

2 large eggs, lightly beaten


1. Cut the butter into cubes and set aside.

2. Sieve the flour, baking powder and salt into a large mixing bowl.

3. Using your fingertips gently work the cubes of butter into the flour until the mixture resembles breadcrumbs. Alternatively you can pulse the mixture in a food processor.

4. Add the egg and keep working into the mixture until you form a ball of dough.

5. Chill for 30 minutes.

6. Roll the dough to 0.5cm and line a 4-inch individual tart tin.


Step 2 - Custard

100ml milk

2 large eggs

30ml whipping cream

Pinch of black pepper


1. Put all the ingredients into a bowl.

2. Gently whisk together.


Step 3 - Assembly

10g Emmental cheese

10g Cheddar cheese

10g chopped watercress

1 medium egg

30g smoked salmon roughly chopped or left whole for a more rustic look


1. Grate the Emmental and Cheddar cheese.

2. Fill the pastry case with the salmon and cheese.

3. Pour over the custard and bake at 180°C for 30 minutes.

4. When the tart is nearly cooked, poach the egg.

5. When the tart is fully cooked, remove from the oven and top with the poached egg. Then add some fresh watercress.


Stuffed pork belly

Serves 6-8

2.5kg belly pork - 100g diced pork belly trimmed off

100g gluten-free bread

2 medium apples, grated

Handful of sage, roughly chopped

250g chopped chestnuts

100g diced pork belly

2 tsp salt

3 onions, chopped

½ tsp dried thyme

Vegetable oil


1. To make the stuffing, add some vegetable oil and chopped onion to a frying pan. Fry for about 10 minutes, or until it looks golden.

2. Trim approximately 100g off the pork and place into a food processor. Once blended, tip the pork into a bowl with the sage, thyme, apple, chestnuts, breadcrumbs, onion and 2 tbsp oil. Season, mix well and set aside.

3. Ensure the pork belly is skin side up and score the skin at 1cm intervals using a sharp knife. Rub sea salt all over the skin, then rotate the pork and season with some more salt.

4. Position the stuffing down the centre of the pork belly, ensuring it is spread evenly. Pull the two ends together and create a tight roll, ensuring that the ends meet underneath. Secure with kitchen string.

5. Place the meat in a roasting tin, on a wire rack. Leave it uncovered in the fridge for up to 24 hours- ensure you leave it for a few hours at least.

6. Preheat the oven to 220°C / 180°C for fan ovens / gas mark 6.

7. Rub the pork with some more oil and sea salt. Place in the centre of the oven and roast for 30 minutes.

8. Turn the oven down slightly to 180°C / 160°C for fan ovens / gas mark 4. Continue to cook the pork for another 2 hours.

9. Finally, turn the oven back up to 220°C / 200°C for fan ovens / gas mark 7. Cook for another 30 minutes in order to make the skin is nice and crispy. If the meat looks dark on the outside, don’t be too concerned, it will still be moist in the middle.

10. Remove the pork from the oven and cover with foil. It will need to rest for 45 mins before carving so use the time to prepare vegetables for the side. If your skin is still not crispy, pop the joint under a hot grill for a few mins.


Gluten free sage and garlic bread sauce

Step 1

200ml double cream

400ml whole milk

3 large roughly chopped onions

2 large sprigs of thyme

4 large sprigs of sage

3 cloves of crushed garlic


1. To create the milk infusion, place all the ingredients into a saucepan and mix together.

2. Bring to the boil, and then allow the mixture to cool for 24 hours.

3. After cooling, sieve into a clean pan.


Step 2

150g gluten free breadcrumbs

Pinch of salt


1. Add the milk infusion to a clean pan and bring to a gentle simmer.

2. Add 150g of blitzed gluten-free breadcrumbs and stir until you have a smooth consistency.

3. Finish with a pinch of salt and fresh chopped sage.



Gluten free Christmas pudding

Makes approx. 10 servings

Step 1

150g currants

100g raisins

120g dried cherries

60g chopped dates

50g mixed candied orange peel

Quick grate of orange peel

60ml orange juice

90ml Brandy

1 tsp mixed ground spice

1 tsp ground cinnamon

Pinch of nutmeg


1. Stir together all the dried fruit ingredients into a mixing bowl; followed by the orange juice and brandy, then the spices and fresh orange peel. Set aside to soak for 24 hours.


Step 2

180g Muscovado sugar

100g chopped walnut

50g grated apple

45g black treacle

45g golden syrup


1. When the fruit has been infused overnight, add the apple, walnut, treacle sugar, and syrup to the bowl and gently mix together.


Step 3

1 tsp salt

25g potato flour

110g gluten free breadcrumbs

1 tsp gluten free baking powder

110g gluten free suet

3 large eggs


1. Separate your eggs into two bowls - keep one yolk and the beat the whites from all three.

2. In a separate bowl place the suet, potato flour, baking powder, breadcrumbs and salt.

3. Add in the egg yolk and beaten egg whites and stir until you are left with a smooth consistency.

4. Stir in the fruit and sugar mix.


Step 4

1. Grease a 1.5-litre pudding basin with butter.

2. Fill the basin with the pudding mixture until it is about two-thirds full.

3. Cut a circle of greaseproof paper to cover the bowl, then two pieces of foil the same size. Using string, tie over the paper/foil lid to secure.

4. Place an upturned saucer into a deep saucepan, then position the pudding on top.

5. Pour boiling water into the pan until it reaches halfway up the pudding dish.

6. Put the lid on the saucepan and keep the boiling water simmering for 8 hours to steam the pudding. Check occasionally to ensure the water always reaches halfway up the pudding dish, top it up if neccessary.

7. After 8 hours, carefully remove the pudding dish from the boiling water. Turn the dish upside-down onto a plate and lift off the basin using a towel.

8. Add berries or a sprig of holly for decoration.



Gluten free chocolate and sea salt tart

4-6 Servings

Step 1- Pastry

125g unsalted butter

125g caster sugar

125g gluten free plain flour

1tsp baking powder

2 large lightly beaten eggs


1. Cut the butter into cubes and set aside.

2. Sieve the caster sugar and flour into a mixing bowl.

3. Gently work the butter into the sugar and flour, until the mixture is similar to breadcrumb consistency. We recommend using your finger tips or you can pulse the mixture in a food processor.

4. Add the egg and using your hands, work the mixture together until you are left with a ball of dough.

5. Sprinkle a little flour over the dough and wrap in clingfilm.

6. Place the dough in the fridge for a minimum of 30 minutes.

7. Dust a rolling pin and your work surface with flour then begin to roll out the dough. Flip the dough every so often and continue to roll until it is approximately 0.5cm thick. Make sure that it is evenly spread.

8. Grease a 23cm tin.

9. Gently push the pastry into the tin, ensuring that it meets all the sides.

10. Trim off any excess and prick the base all over with a fork.

11. Leave the pastry in the freezer for 30 minutes.

12. Preheat your oven to 180ºC /350ºF / gas mark 4.

13. Bake blind for 15-20 minutes then take the case out and allow it to cool.


Step 2 - Filling

300ml double cream

200g dark chocolate

50ml full-fat milk

50g unsalted butter

20g caster sugar

Pinch of sea salt


1. In a saucepan, mix the sugar, cream and salt. Bring the mixture to the boil.

2. Place the chocolate and butter into a separate bowl.

3. Once the contents of the saucepan have reached boiling point, immediately pour over the top of the chocolate and butter.

4. Stir until you have a smooth consistency and then add the milk to give a shine to the filling.


Step 3 - Assembly

1. Fill the pastry case with the chocolate mixture and allow the tart to chill in the fridge until set.

2. Once set, decorate with sea salt or icing sugar.