Holiday Scenario 9 | Holiday Scenarios | BeyondCeliac.org
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Holiday Scenarios

Holiday Scenario 9

You haven’t quite gotten the hang of gluten-free baking yet, but want to bring a tasty dessert for after the holiday dinner. What do you do?

Peter Bronski, No Gluten, No Problem
“Store-bought gluten-free desserts are always an option, but if you want to bring something you’ve baked at home, you can always a) use a store-bought gluten-free pie crust and then make your own pie or b) bake a gluten-free dessert that looks and tastes great but which isn’t really any different than making the “traditional” version, such as an angel food cake (using gluten-free flour, of course).”

- Beyond Celiac Athlete for Awareness Peter Bronski, No Gluten, No Problem

Annette Pugliese, Best Life Gluten-Free
“A novice at baking gluten-free? Pick up a gluten-free pie crust sold in the freezer at your market, so making a crust from scratch isn't necessary. There are easy-as-pie (pun intended) fillings you can prepare; apple or pumpkin are a cinch for a new baker! And you need not tell anyone that the crust isn't yours!”

- Beyond Celiac Blogger Ambassador Annette Pugliese, Best Life Gluten-Free

Beckee Moreland, NFCA Director of GREAT Kitchens
"Many delicious gluten-free desserts don't even involve baking. Place some beautiful gluten-free chocolates on a pretty plate and serve them. Purchase some gluten-free pudding, packaged gluten-free lady-fingers or cookies, whipped cream, and fresh fruit to create a layered trifle. Make an ice-cream cake with gluten-free ice cream spread into a prepared gluten-free cookie crust and throw in some chopped nuts, crushed candy bars, or fruit. Bake some apples filled with maple syrup, cinnamon, and nuts. Easy peasy!"

- Beckee Moreland, Beyond Celiac Director of GREAT Kitchens

Nancy Ginter, NFCA Director of Administration"If you don’t have a good gluten-free bakery in your area, this is your chance to take the plunge. Beyond Celiac has prepared a Gluten-Free Baking section on the website just for you. Hop on over to the Beyond Celiac Gluten-Free Baking Hub where Chef Richard Coppedge of the Culinary Institute of America paves the way for a successful experience. You will find information about the flours you can use plus tips and tricks for gluten-free baking. Then, check out the videos that will guide you – step by step – in creating different types of delicious gluten-free baked goods! You may be a novice but with the help offered by Chef Coppedge and others, you will not be going it alone."

- Nancy Ginter, Beyond Celiac Director of Administration

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