Gluten-free Christmas recipes

This is so full of flavour that you won't ever think of it as 'vegan' or 'special food' or 'healthy.' It's just good food, warm and filling on a cold November day. The wild rice clings to the chanterelles, which bounce back against the fork, and the sour cherries add a sweet bite. If you're the kind of family that likes a wild rice stuffing? This could be yours. 
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Sure, we all love mashed potatoes. But if you want a different dish, try these boulangerie potatoes. In France, when this potato dish was invented, the bakery (boulangerie) had one big oven for the town. That’s where people went to bake their potatoes, after all the bread was made. Meats were roasted on the top rack, potatoes below. This is why we use chicken stock, to recreate that roasted taste. 
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Pumpkins might be a hard thing to find during the christmas season, but have no fear, butternut squash can also be used...then add to roasted sweet potatoes, garlic and shallots, a hint of sweetness. What could be wrong? 
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• Try something new: Christmas foods around the world
• Sicily’s sumptuous food festivals
• Get in the festive spirit: Christmas biscuit recipes

You might find that you have a certain feeling about Brussels sprouts. In fact, for most of you that feeling might be: 'not those dastardly sprouds again!!'. This salad will change your mind. Slicing the sprouts thin with a food processor makes them into greens, slightly nutty, bright green and different than you imagined. And you can make this salad any way you wish. We have made this with aged cheddar cheese, Manchego, and goat cheese. Try pecans or pine nuts or almonds. You’ll be wanting to eat your sprouts. No kidding. 
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Sweet potatoes and curry powder are best friends. Simmering the bay leaf in cream gives it all a shimmering mysterious taste. And the toasted almonds on top, in place of the traditional breadcrumbs, gives this dish an unexpected crunch. 
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Most of us probably grew up on those ready made jars of cranberry sauce. You will probably find you cannot go back to the jar once you have tasted real home-made cranberry chutney. 
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One of the keys to these rolls is this particular combination of flours. We have worked and changed them and tried other groupings. You're not going to go wrong with other flours, but this one is the best combination for us. You'll see that I have put the ounces behind each measurement, in case you want to substitute other flours. Part of the key to the success of these rolls is the almond flour. High in protein and fluffy in texture, almond flour makes gluten-free baking far more fun. 
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