My sister has was diagnosed as a celiac 10 years ago and every since has had to sit back and watch as the rest of the family eat everything she used to love. Although she is pretty much used to it now at christmas you can tell that she misses the old treats she used to have more than ever. My mum has always done alternative foods for my sister but she is not overly skilled in the art of making non savoury dishes and ereryone knows its the over induldgence in christmas pud, mince pies, gataux's etc that makes christmas and i would love to have just one recipie for a desert that my sister can enjoy and not feel as though she is having a poor imitation.

If anyone can help me make my sisters christmas i would be more than greatfull!

All i can offer in return is my grandma's recipie for gluten free herbie bread which i will have to get off her and post on here in the near future.

Thanks in advance to anyone who can help!

Merry Christmas

Found the following two recipes at :
http://aww.ninemsn.com.au/recipesearchresu...loptions_gluten

They have heaps more yummy gluten free food recipes.

Gluten-free Christmas Pudding


Serving size: unspecified
Cooking time: More than 1 hour



Makes 2 small puddings. The pudding can be made up to three months ahead and kept refrigerated or made up to one year ahead and frozen. To reheat, thaw in refrigerator for up to 2 days; remove plastic wrap, return to steamer and steam for 2 hours.

INGREDIENTS


1 1/3 cup (225g) raisins
1 ½ cups (240g) sultanas
1 ½ cups (225g) currants
1/3 cup (55g) mixed peel
1/3 cup (55g) coarsely chopped dates
¼ cup (50g) coarsely chopped glace cherries
1 small (130g) apple, peeled, grated
2 teaspoons finely grated orange rind
¼ cup (60ml) brandy
2 tablespoons orange juice
125g butter, softened
1¼ cups (250g) firmly packed brown sugar
2 tablespoons golden syrup
4 eggs
½ cup cooked mashed pumpkin
3 cups (320g) gluten-free stale breadcrumbs (not dry)
1 teaspoon QUEEN vanilla essence
1/3 cup (50g) cornflour (100% corn or maize)
1 tablespoon milk powder
1/3 cup (50g) rice flour
2 teaspoons gluten-free baking powder
½ teaspoon mixed spice
½ teaspoon ground nutmeg




METHOD


Place fruit, rind, brandy and juice in a large bowl; cover; stand overnight.
Beat butter, sugar and golden syrup in a medium bowl with an electric mixer until combined; add eggs one at a time, beating until just combined between additions. Stir in pumpkin, breadcrumbs, vanilla and sifted dry ingredients until combined.
Grease two 5-cup capacity pudding steamers. Divide mixture evenly between pudding steamers. Top with pleated baking paper and double thickness of foil; secure with kitchen string or lid.
Place puddings in two large boilers with enough boiling water to come halfway up side of steamers. Cover boilers with tight fitting lids; boil for 5 hours. Replenish with boiling water as required. Stand puddings for 15 minutes before turning out.
Serve puddings with custard, cream or ice cream, if desired.

Suitable to freeze.
Not suitable to microwave.

COOK’S NOTE: Gluten-free bread and baking powder is available from supermarkets and health food stores.

Gluten-free Christmas wreath cake


Serving size: unspecified
Cooking time: More than 1 hour



This recipe can be made three months ahead.
Store in an airtight container in the refrigerator.


INGREDIENTS


3 rings (85g) glace pineapple, chopped coarsely
½ cup (125g) coarsely chopped glace apricots
1 cup (160g) dates
½ cup (150g) glace figs, quartered
½ cup (100g) red glace cherries
½ cup (100g) green glace cherries
3/4 cup (120g) blanched almonds
1 ½ cups (250g) Brazil nuts
3 eggs
½ cup (100g) firmly packed brown sugar
1 tablespoon dark rum
90g soft butter
¼ cup (30g) almond meal (ground almonds)
½ cup (75g) gluten-free flour
½ teaspoon gluten-free baking powder
1 ½ teaspoons gelatine
1 tablespoon water

FRUIT TOPPING
3 rings (85g) glace pineapple, chopped coarsely
2 glace figs, quartered
¼ cup (50g) red glace cherries, halved
¼ cup (50g) green glace cherries, halved
2/3 cup (110g) blanched almonds
2/3 cup (110g) Brazil nuts




METHOD


1. Preheat the oven to slow (150'C). Grease a 20cm ring pan, line the base and side with baking paper.
2. Combine pineapple, apricots, dates, figs, cherries and nuts in large bowl. Beat the eggs in a small bowl with an electric mixer until thick and creamy; add the sugar, rum and butter, beat until just combined. Stir the egg mixture into the fruit mixture then the almond meal and sifted flour and baking powder. Press the cake mixture firmly into the prepared pan.
3. Fruit Topping: Combine all ingredients in a medium bowl.
4. Arrange the Fruit Topping over the cake mixture. Bake, uncovered, in a slow oven for about two hours; cover the cake with brown paper or foil if over-browning. Cool the cake in the pan.
5. Sprinkle the gelatine over the water in a cup, stand in a small pan of simmering water, stir until the gelatine dissolves; cool slightly. Brush the gelatine mixture over the Fruit Topping.

Hope this helps