Gluten Free Christmas Menu

We have had gluten free Christmas lunches for many years now. I love to cook our favourite special dishes with long standing family or sentimental connections. Every year I include one new dish, something we never tried before. I enjoy the challenge and take my time to create memorable Christmas lunch.


This was our actual 2013 Christmas menu. When we make our menu we take into consideration several issues:

  1. Adjustment of our Christmas menu for healthier choices, without compromising the importance of special occasion, taste and uniqueness of this time of the year.
  2. Preference for cold dishes to be on the safe side, with unpredictable Melbourne weather, that can throw many surprises on Christmas Day which can be very hot.
  3. Cooking dishes from Christmas menu have to be spread in time, with minimal cooking on Christmas Day.
  4. Leftovers can be safely stored refrigerated for 5-7 days.

Minimal necessary notes accompany the list of all dishes on the menu, with direct links to posts with complete recipes, if they have been already published.


Cured dill salmon with sour cream, horseradish and dill sauce

  • Salmon was bought on 23rd and cured overnight. It tastes best on the 2nd day.
  • Sour cream, horseradish and dill sauce is prepared by mixing 2 parts of sour cream with one part of commercial gluten free horseradish and one part of finely chopped dill.


Herring with vegetable layers (Herring salad/Herring under “fur coat”)

  • Prepared on 24th to develop flavours, kept refrigerated.


It is a layered salad of herring, onions, sour cream, hard-boiled eggs with cooked root vegetables (carrots and beetroot, I do not use potatoes, present in original recipe), topped with gluten free mayonnaise.


Fresh crab and vegetable salad

  • Prepared on 24th


Fresh crab salad is quite rich dish and can be served as a starter. It has cooked fresh crab meat mixed with fresh and cooked vegetables, with the dressing made from 2 parts of gluten free egg mayonnaise and 1 part Maille Dijonnaise.


Three bird roast

  • Ingredients for three bird roast were bought on 23rd, mince stuffing prepared on 23rd, the bird assembled and roasted on 24th.


Fresh vegetables no dressing salad

  • Prepared on Christmas day.




Prawn and leek ravioli


Quail and cabbage ravioli

  • Prepared on 23rd and frozen.




Mango and berries salad with creme anglaise

  • Berries salad prepared on Christmas morning.


  • Crème anglaise prepared 2-3 days before Christmas Day, stored refrigerated.


Wild cranberry biscuits

  • Prepared and baked up to 2 weeks before Christmas day.


Fresh berries, orange marmalade and vanilla cream tarts

  • Tart shells baked up to 2 weeks before Christmas day, together with biscuits, stored in air tight container.
  • Vanilla cream made on 24th.
  • Tarts assembled on Christmas morning.


Calvados chocolate truffles

  • prepared 1-3 weeks ahead, stored in air tight container in the fridge.


Orange chocolates

  • prepared 1-3 weeks ahead, stored in air tight container in the fridge.


For several years we had Napoleon cake for Christmas, but last Christmas we decided to move the tradition of having Napoleon cake to the New Year’s Eve.
I absolutely enjoy cooking for this special occasion, and consider it as a treat, but I have health related limitations for being active, before getting completely exhausted. I overcome that by very careful planning, which I start in October. I finalise my menu, make the list of all ingredients, buy them earlier, if possible. I spread my activities buying, making, wrapping and sending presents, and finish that by the end of November. I make final plans with military precision and spread final shopping and cooking events through the whole week. Chocolates and biscuits, as well as fruit cakes, I prepare as presents, are made 2-4 weeks ahead. On Christmas day there are only few easy tasks left – to cook defrosted ravioli, cut the cold three bird roast, make fresh salads and assemble vanilla cream tarts. For us Christmas lunch slowly progresses to dinner.

All these preparations allow me to be fresh on Christmas Day and fully enjoy the festivities. All leftovers (and there is a lot!) can be stored in the fridge for a week. I have to admit, that I pay my price for a wonderful holiday’s time and all the excitement. January is the time to rest and take it easy, it takes 3-4 weeks for me to recover and to get to my normal functioning level. But it is absolutely worth it.


You would not even know that it was gluten free Christmas!



2 thoughts on “Gluten Free Christmas Menu

    1. Thank you Joanne. Christmas is an appropriate occasion for me to go overboard. I love all the activities of buying presents and making them pretty. I send half of them around the world and we skype later, exchanging photos. The idea of this blog was born out of sharing all these recipes.
      I wish I can invite you for lunch. Do you plan to visit Melboure?

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