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Gluten-Free / Dairy-Free Buche de Noel Recipe

Light, fluffy, and irresistible are just a few words that describe this spectacular GF/DF yule log cake with barely sweet DF chocolate frosting. Better still, it’s super-easy to make, so don’t hesitate to get your holiday baking on! Note: the frosting recipe calls for overnight refrigeration of coconut milk, so plan accordingly, or use your frosting of choice. Also, be sure to chill the coconut frosting before use to help it hold its structure. Finally, if the thicker cream of the coconut milk didn't rise to the top and harden in the can with refrigeration, you can try to salvage it by adding 1 to 4 tablespoons tapioca flour when whipping.

Servings 8

Calories 356kcal

Author Kelsey Puknys

Ingredients

FOR THE CAKE:

• 6 eggs
• 3/4 cup granulated sugar divided
• 1/3 cup cacao powder
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/4 cup powdered sugar for dusting

FOR THE FROSTING:

• 2 (13.5-ounce cans) full-fat coconut milk, refrigerated overnight
• 1/4 cup powdered sugar sifted
• 1/4 cup cacao powder sifted
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

FOR DECORATION (OPTIONAL):

• 3 rosemary sprigs
• 3 red cranberries or red gumballs or other round red candies
• Sugar

Instructions

• Preheat the oven to 375ºF. Line the bottom of a large (about 12- by 15-inch) rimmed baking sheet with parchment paper.
• Make the cake: Separate the egg yolks from the whites; reserve both separately. With an electric beater, or by hand, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt to combine
• In the large, clean bowl of a stand mixer fitted with the whisk attachment, or by hand, whip the egg whites on medium-high until they form soft peaks. Gradually add the remaining 1/4 cup granulated sugar, and whip until stiff peaks form.
• Gently fold the egg whites into the yolk mixture, then spread the batter evenly onto the prepared baking sheet. Bake until cake begins to pull away from the sides of the pan and the top is dry, spongy, and springs back when gently pressed, 12 to 15 minutes.
• Dust a clean (non-terrycloth) dishtowel with the powdered sugar. Run a knife around the edges of the warm cake to loosen it from the pan, then turn the cake out onto the towel. Gently peel off and discard the parchment paper. (This can be tricky, as the cake is sticky, so go slow and steady and help the cake along with your fingers, if needed; don’t worry if a thin layer of cake sticks to the paper here and there. The frosting will cover any imperfections.) Roll up the cake, along with the towel, from the short end. Set the towel and cake roll on a wire rack for 30 minutes to cool.
• Make the frosting: Carefully open the coconut-milk cans. Scoop out only the firm, waxy solids at the top of each can and place them in the bowl of a stand mixer fitted with the whisk attachment (discard the remaining liquid or reserve for another use). Beat on medium speed for 30 seconds. Scrape down the sides of the bowl and beat on medium-high until the cream forms stiff peaks, about 3 minutes. Add the powdered sugar, cacao powder, vanilla, and salt. Mix slowly to incorporate, then beat on high speed until fluffy and completely combined. Keep refrigerated until use.
• Unroll the cake. Using a spatula, spread 2/3 of the chilled frosting in a thin layer on the cake, leaving a 1-inch border on all sides. Roll the cake into a log again, this time without the dish towel, so the frosting is inside the log.
• Gently transfer the cake to a serving platter seam side down, then use the remaining frosting to frost the outside of the log. Gently run a fork through the frosting to create a log-like texture. Cut off the ends of the log for a clean look.
• Rinse the rosemary and cranberries to moisten. Sprinkle with sugar. Let dry. Then use to decorate the cake. Keep cake refrigerated until serving to keep the frosting firm.

Nutrition

Calories: 356kcal | Carbohydrates: 33g | Protein: 7g | Fat: 24g | Saturated Fat: 20g | Cholesterol: 123mg | Sodium: 134mg | Potassium: 351mg | Fiber: 2g | Sugar: 26g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 5mg

Photography Erin Ng

Photography Nader Khouri

There’s no denying it’s much easier to make your holidays delicious and friendly for all if you have the right products on hand. We spent years trying new and old products to find the ones that really help hold us up whether we’re making gravy or pies, vegan mashed potatoes, cheese trays, and other desserts. Now we proudly present you with some of our favorite go-tos for cooking, baking, serving, and snacking. Have some or all of these on hand for your holiday cooking or anytime and you’re always ready for fantastic gluten-free or dairy-free cooking.

1. WHOLLY GLUTEN FREE PIE CRUST

This frozen piecrust is a savior when you don’t want to make your own. Wholly Gluten Free or Whole Foods

2. AGAINST THE GRAIN GOURMET BAGUETTE

Our go-to for cheese boards tastes best warmed or toasted; see store locator at againstthegraingourmet.com 

3. CALIFIA FARMS DAIRY FREE ORIGINAL BETTER HALF

There’s no second-class citizenry for DF coffee drinkers with this luscious half-and-half substitute. amazon.com or Whole Foods

4. KING ARTHUR GLUTEN-FREE ALL-PURPOSE BAKING MIX

This dairy-free mix works well as an all-purpose flour substitute and for thickening gravies. amazon.com

5. MIYOKO’S KITCHEN EUROPEAN STYLE CULTURED VEGAN BUTTER

With great taste and texture and no GMOs or palm oil, this is the Rolls Royce of non-dairy butter. see store locator at miyokos.com or Whole foods

6. BRETON GLUTEN FREE FLAX AND SEA SALT

All the buttery cracker flakiness without the gluten makes these a cheese-tray favorite. amazon.com

7. GLUTEN FREE EASY PUFF PASTRY SQUARES

With flaky, buttery texture and neutral flavor, these frozen squares are perfect for savory appetizers and sweet treats. glutenfreeshoppe

NOTE: We only recommend products that we truly LOVE, use, and are confident to recommend. Thanks to affiliate partnership opportunities, we sometimes earn a small commission if you make a purchase through a product link on our site at no added cost to you. When we do score a few shekels, know that your purchase helps support our work to bring you trustworthy, unbiased information on an amazing gluten-free food and lifestyle.  

When I downsized and moved from Marin County to San Francisco, I thought the best way to christen my new, significantly cozier space was to host a feast for my people. So, my culinary right hand and good friend Eric Lundy and I brainstormed a menu, got into the kitchen, and created an easy, elegant holiday extravaganza for some of our core West Coast GFF contributors. When guests arrived, the sparkling-wine cork popped, and we gathered around the eat-in kitchen table, I was reminded that good food and even better company are what make a house a home. I’ll eat and drink to that, and I hope these recipes inspire you to do the same, this season and beyond. —Erika Lenkert

THE MENU
(Click recipe images below to go to the recipes)

Holiday -Spiced Olives and Roasted Almonds with Thyme
Butter Lettuce Salad With Asian Pears, Buttermilk-Blue Cheese Dressing, and Candied Walnuts
Slow-Roasted Beef Tenderloin
Yukon Gold, Sweet Potato, and Caramelized-Fennel Gratin
Spinach Soufflé
Porcini Mushroom Risotto
Maple-Baked Pears with Bourbon Sauce and Toasted Pecans

THE RECIPES

PLANNING TIPS
Make room to relax and enjoy when guests arrive, with a little advance planning:

Day before:
– Roast the almonds for the appetizer and toast the pecans for the dessert.
– Salt and refrigerate the tenderloin.
– Make and refrigerate the dressing and candied walnuts for the salad.

Morning of:
– Make the soufflé; refrigerate, covered.
– Make the gratin; refrigerate, covered.
– Par-cook the risotto; refrigerate, covered.
– Make the pear dessert, reserving the pears and sauce separately.

Three hours before dinner:
– Cook the tenderloin.
– Finish the almond and olive recipe.

1 hour before dinner:
– Bring the gratin, soufflé, and risotto to room temperature
– Put out the almonds and olives, and the beverages on ice, for self-service when guests arrive.

After the tenderloin is out of the oven:
– Rewarm the soufflé and gratin in a 350°F oven.
– Reheat the risotto on the stovetop, stirring frequently.
– Plate and finish the salad.

After dinner:
– Whip the cream, warm the pears and sauce, and build and serve dessert.
– Say “yes” if guests offer to help clean up!

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Cornbread Dressing Gluten-Free Recipe

Note: This recipe calls for GF cornbread made from a mix and left out the night before to dry out, as well as hard-boiled eggs, so plan accordingly.

Servings 8

Author Tara Brooke

Ingredients

• 1 (8 by 8-inch) gluten-free sweet cornbread, made from a mix (we like Krusteaz brand) the night before
• 1 pound ground sweet Italian sausage
• 2 tablespoons olive oil, plus more for greasing
• 2 cups diced celery (from about 1/2 bunch celery)
• cups diced yellow onions (from about 2 medium) onions
• Kosher salt
• 1 teaspoon chopped fresh basil
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 2 hard-boiled eggs, peeled and chopped
• 1-1/2 cups chopped pecans
• 1/2 cup low-sodium beef broth

Instructions

• The night before serving, crumble the prepared cornbread and leave out, uncovered, overnight.
• In a large saute pan over medium heat, cook the sausage, occasionally stirring and breaking it up, until fully cooked, 10 to 15 minutes. Transfer the sausage to a bowl to cool, leaving the sausage grease in the pan.
• Preheat the oven to 375°F. Return the pan to medium heat, add the 2 tablespoons olive oil, celery, onions, and 1/2 teaspoon salt, and cook, stirring occasionally, until translucent but not browned, about 20 minutes. Add the mixture to the sausage, add the basil, thyme, and oregano, and stir to combine.
• In a large bowl, combine the crumbled cornbread, hard-boiled eggs, pecans, and sausage mixture. Stir to combine, then mix in the beef broth.
• Grease a 9 by 13-inch casserole dish with olive oil. Transfer the dressing to the pan, leaving it fluffy (do not compress). Cover the pan with aluminum foil and bake for 20 minutes.
• Remove the foil and cook 10 minutes longer. Serve.

Photography Craig Lee

Photography Nader Khouri

Photography Nader Khouri

Photography Nader Khouri

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Slow-Roasted Beef Tenderloin Recipe

For ease, ask your butcher to tie the meat for you; it helps ensure even cooking and portions of this juicy, delicious slow-roasted beef tenderloin. Salt the meat up to 2 days in advance.

Servings 8

Author Eric Lundy

Ingredients

• 1 (3-pound) beef tenderloin, tied
• Kosher salt and freshly ground pepper
• 1 tablespoon olive oil
• 4 tablespoons (2 ounces/1/2 stick) unsalted butter
• 1 clove garlic peeled and smashed
• 1 thyme sprig
• 1 fresh rosemary sprig

Instructions

• Rub the tenderloin with 1 tablespoon salt at least 4 hours beforehand, up to 2 days in advance. Wrap and refrigerate.
• Preheat the oven to 225°F. Line a rimmed baking sheet with aluminum foil, turning up the foil’s edges.
• Remove the tenderloin from the fridge, pat it dry with paper towels, then place it on the foil-lined pan. Rub the meat with the oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, then cook until a meat thermometer inserted into the center reads 120°F to 125°F, 1-1/2 to 2-1/2 hours, depending on your oven and the meat’s temperature after coming out of the refrigerator.
• Meanwhile, in a small sauté pan, combine the butter, garlic, thyme, and rosemary. Heat over medium heat until the butter melts and begins to bubble. Keep warm.
• Place an oven rack 6 inches from the broiler. Preheat the broiler.
• Pour the melted, infused butter mixture over the roast. Return the roast to the oven and broil about 4 inches from the heat source for 2 minutes to quickly develop a crust.
• Remove the roast from the oven, let it rest for 15 minutes, slice, drizzle with butter sauce/pan drippings, sprinkle with salt, and serve.

Photography Nader Khouri

Photography Nader Khouri