Gluten Free & Sensory Sensitive Recipes For Christmas

Gluten free and autism friendly Christmas recipes


These recipes ensure that everyone can enjoy a delicious and inclusive Christmas meal, regardless of dietary restrictions. The sensory-friendly tips will help create an environment where your loved one can fully participate in the holiday festivities.


Gluten-Free Gingerbread Cookies:


  • 2 1/2 cups gluten-free all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg
  • 1 tsp pure vanilla extract


  1. In a medium-sized bowl, whisk together the gluten-free flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set this dry mixture aside.
  2. In a large bowl, beat together the softened butter and brown sugar until light and fluffy. This usually takes about 2 minutes.
  3. Add the molasses, egg, and vanilla extract to the butter mixture. Beat until well combined.
  4. Gradually add the dry mixture to the wet mixture, mixing until the cookie dough comes together. The dough may be sticky.
  5. Divide the dough into two portions and shape them into discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour (or overnight).
  6. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Roll out the chilled cookie dough on a lightly floured surface to your desired thickness (usually about 1/4 inch). Use cookie cutters to create festive shapes.
  8. Place the cookies on the prepared baking sheets and bake for 8-10 minutes or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
  10. Once the cookies are cool, decorate them with gluten-free icing and sprinkles as desired.

Enjoy your gluten-free gingerbread cookies!


Herb-Roasted Turkey:


    • 12-15 lb turkey
    • 1/2 cup unsalted butter, softened
    • 2 tbsp fresh rosemary, chopped
    • 2 tbsp fresh thyme, chopped
    • 2 tbsp fresh sage, chopped
    • 2 tsp salt
    • 1 tsp black pepper
    • 2-3 cloves garlic, minced
    • 1 lemon, halved
    • 1 onion, quartered


    1. Preheat your oven to 325°F (163°C).
    2. In a bowl, combine the softened butter, chopped rosemary, thyme, sage, minced garlic, salt, and black pepper. Mix well to create the herb butter.
    3. Remove the giblets and neck from the turkey cavity. Rinse the turkey inside and out, then pat it dry with paper towels.
    4. Gently separate the skin from the turkey breast by sliding your hand under the skin. Be careful not to tear the skin.
    5. Rub the herb butter evenly under the skin of the turkey, covering as much of the meat as possible.
    6. Season the outside of the turkey with additional salt and pepper.
    7. Place the lemon halves, quartered onion, and any remaining fresh herbs inside the turkey cavity.
    8. Tie the turkey legs together with kitchen twine to help the turkey cook evenly.
    9. Place the turkey on a roasting rack in a roasting pan, breast side up.
    10. Roast the turkey in the preheated oven. Plan for approximately 15 minutes of cooking time per pound of turkey. Use a meat thermometer to ensure the turkey reaches an internal temperature of 165°F (74°C).
    11. Once the turkey is done, remove it from the oven, cover it with foil, and let it rest for at least 20 minutes before carving.

    Enjoy your flavorful herb-roasted turkey!


    Cranberry Orange Quinoa Salad:


    • 1 cup quinoa, rinsed
    • 2 cups water or vegetable broth
    • 1 1/2 cups fresh cranberries
    • 1 orange, peeled and segmented
    • 1/2 cup chopped pecans
    • 2 green onions, thinly sliced
    • 1/4 cup fresh parsley, chopped
    • Zest and juice of 1 orange
    • 2 tbsp olive oil
    • 2 tbsp maple syrup
    • Salt and pepper to taste


    1. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork. Allow it to cool.
    2. In a large bowl, combine the cooked quinoa, fresh cranberries, orange segments, chopped pecans, sliced green onions, and chopped parsley.
    3. In a separate small bowl, whisk together the orange zest, orange juice, olive oil, maple syrup, salt, and pepper.
    4. Pour the dressing over the quinoa salad and toss everything together until well combined.
    5. Taste and adjust the seasoning if needed. You can add more maple syrup for sweetness or extra orange zest for a citrusy kick.
    6. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
    7. Serve the cranberry orange quinoa salad as a side dish for your holiday meal.

    Enjoy this refreshing and gluten-free salad!



    Gluten-Free Yule Log Cake:

    Ingredients for the Cake:

    • 1 cup gluten-free all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 4 large eggs
    • 1 cup granulated sugar
    • 1/4 cup hot water
    • 1 tsp vanilla extract
    • 1/2 cup sour cream

    Ingredients for the Filling:

    • 1 cup heavy cream
    • 1/4 cup powdered sugar
    • 1 tsp vanilla extract

    Ingredients for the Frosting:

    • 1/2 cup unsalted butter, softened
    • 1/3 cup unsweetened cocoa powder
    • 2 cups powdered sugar
    • 1/4 cup milk
    • 1 tsp vanilla extract


    For the Cake:

    1. Preheat your oven to 350°F (175°C). Grease a 10x15-inch jelly roll pan and line it with parchment paper.
    2. In a bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    3. In a separate large bowl, beat the eggs and granulated sugar together until pale and fluffy, which usually takes about 5 minutes.
    4. Stir in the hot water and vanilla extract.
    5. Gradually add the dry flour mixture to the wet mixture, mixing until just combined.
    6. Fold in the sour cream until the batter is smooth.
    7. Pour the batter into the prepared jelly roll pan and spread it evenly.
    8. Bake for 12-15 minutes or until the cake is set and a toothpick inserted into the center comes out clean.
    9. Remove the cake from the oven and immediately invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
    10. Starting from one of the short sides, roll the cake and towel together tightly. Place it seam-side down and allow it to cool completely.

    For the Filling:

    1. In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

    For the Frosting:

    1. In another bowl, beat the softened butter and cocoa powder until well combined.
    2. Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until smooth and fluffy.

    To Assemble:

    1. Carefully unroll the cooled cake and remove the towel.
    2. Spread the whipped cream filling evenly over the cake.
    3. Roll the cake back up without the towel, placing it seam-side down on a serving platter.
    4. Frost the outside of the cake with the chocolate frosting, creating a log-like texture with a fork.
    5. Decorate your Yule log cake with powdered sugar, fresh berries, or other festive decorations.

    Enjoy your gluten-free Yule log cake as a delightful holiday dessert!