15 Gluten-Free Christmas Desserts

1. Drop 3 of the oranges into boiling water and simmer for 1 hour. 2. Remove, deseed, and blitz to a pulp in Kenwood Tri-blade blender or similar blender with a chopper attachment. 3. Mix the sugar and eggs with the stick blender attachment in

For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly tex

1. Soften gelatine sheets in cold water. 2. Grate orange peel, being careful to avoid peeling the pith inside (it is possible to replace orange with lemon) and squeeze the orange juice (or lemon). 3. Put the white sugar, water, grated Parmigia

1) Put the chocolate in a bowl. In a small saucepan or microwave, heat the cream to a boil. Pour the cream over the chocolate and shake the bowl gently to settle the cream. Cover with a plate or lid and set aside until the chocolate melts, about 5 mi

Preheat the oven to 190C/Gas 5. 1) Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer. 2) In a medium bowl, sift together the rice flour, cornflour, tapioca flour, xanthan gum, sal

Preheat the oven to 160°C and place 8 ungreased 10-ounce ramekins or other baking dishes onto a baking tray. Place the egg whites in the bowl of a stand mixer fitted with the whip attachment, or in a large heat-proof bowl and whip until foamy.

Preheat to 175ºC / 350ºF / Gas mark 4. Put the flour, butter and sugar into a bowl and crumb by hand, mix in the egg and lemon zest and gently work it all together until you have a firm ball. Do not over work. Place in the fridge for an hour or

For the Crust Preheat the oven to 190°C. For the crust, soak the dates in warm water until soft, about 10 minutes, then drain and puree with the honey and vanilla. Using a food processor, mixer or by hand, combine the rice flour, ground