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Christmas trimmings

Being on a gluten free diet doesn't mean that you have to miss out on the season's festivities, with so much of festive season focused around food, being gluten free can feel less than joyful. However, we have made it easier for you with our gluten free tips and festive recipes to take you from Christmas dinner through to New Year’s Eve. And to make your shopping experience a pleasant one we have put together a gluten free Christmas list.

Tips for making your Christmas dinner gluten free:

  • All poultry, meat and fish are naturally gluten free. Even if a bird has been fed on gluten-containing cereal, the meat is gluten free.
  • All vegetables are also naturally gluten free.
  • Chipolata sausages and stuffing usually contain gluten but gluten free chipolatas and stuffing can be found in most major supermarkets. Why not try our pork and apricot stuffing that is shown below.
  • Gravy can be made in the traditional way using meat juices and stock and using corn flour as a thickener. See our gravy recipe. If stock cube is used, make sure this is gluten free.
  • You can find gluten free stock cubes, gravy granules and ready to serve gravy on our Gluten free food checker app and online Food and Drink Directory.

Our Home Economist Louise has developed some easy to follow and tasty Christmas trimmings recipes for the whole family to enjoy - Bread sauce, pork and apricot stuffing, cranberry sauce and roasted shallots in bacon blanket.

Cranberry Sauce recipe 


Preparation time:5 minutes

Cooking time: 15 minutes


  • 200g fresh or frozen cranberries
  • 75g sugar
  • 75ml orange juice
  • 1 lemon juiced
  • ½ tsp cinnamon 


  1. Place all the ingredients into a pan and bring to a gentle simmer, stirring occasionally. Cook for 5-10 minutes or until the cranberries are soft.
  2. Transfer to a bowl and leave to cool. The mixture will thicken as it cools. 

Roasted Shallots in a Bacon Blanket recipe

This is a great alternative to the traditional pigs in blankets!

Prep Time- 5 mins

Cook Time 30 minutes 

Servings: 6


  • 12 small banana shallots
  • 16 slices of streaky bacon
  • 1 tsp fresh sage or rosemary, chopped
  • Black pepper


  1. Pre-heat the oven to 160°C, 320°F, gas mark 3.
  2. Trim of the end of the shallots, leaving the root intact.  Place in a pan of water and bring to the boil and simmer for 3 minutes, just to soften. Remove from the water and leave to cool.
  3. Place the bacon slices on a tray, and sprinkle with the herbs and black pepper.  When the shallots are cold, place each one on a slice of bacon and roll-up the shallot in the bacon - quite loosely as the bacon will shrink as it cooks. . You can secure the bacon with a cocktail stick if you wish - if not make sure the end of the bacon is underneath so it does not unravel.
  4. Roast in the oven until bacon is crispy.

We also have show stopping canapes and festive drink recipes too, so don't forget to check these out.

Please share your recipe creations on our member’s gallery or tag us on Instagram @CoeliacUK 

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