My first gluten-free Christmas… and I survived. Barely.

My family was very supportive, but it was still hard not being able to enjoy all the Christmas goodies. I made sure to bake a few items that I could share and enjoy myself. I ended up making three different treats to share.

For Christmas brunch, I made peppermint mocha donuts. I learned a few things from this recipe and will remember for future recipes. I stuck to the recipe as given. I used a store bought gluten-free all-purpose flour, which I am pretty sure had xanthan gum, but still added the xanthan gum because I didn’t read what the mix was. I also was confused about the white vinegar and had to google. I was going to leave it out but after googling and reading, I left it in. You couldn’t taste it and the donuts were moist and fluffy (most gluten-free baked goods tend to be dense, crumbly and dry).I also made gluten-free peppermint brownie cakes from

I also made gluten-free peppermint brownie cakes from Betty Crocker.  I picked up Hodgson Mill brownie mix instead of Betty Crockers and added peppermint extract to the batter. Those were the only changes I made to the recipe. If you make this recipe, be sure to push the peppermint patties way into the batter. A few of mine weren’t pushed down far enough and leaked over the top of the brownie cakes. I thought the batter was a little too thick and made the cake dense, crumbly and dry. If I made this again I’d try adding some xanthan gum or vinegar. Or maybe a homemade brownie mix.

I also made gluten-free peppermint fudge balls. I didn’t take any photos because they were just round balls of chocolate, nothing pretty or special. I ran out of time to roll them in sprinkles. The only thing I did differently from the recipe was add peppermint extract with the vanilla extract. Everyone seemed to love these.

Categories: Gluten Free


Jenna Volden has a degree in business and has spent the last 10 plus years working for others. She believes it is time to start her own photography and writing business. She enjoys running, coffee and helping others achieve their goals. Gluten-free foods are a lifestyle, not a choice, for her due to celiac disease. She is currently based in Phoenix, Arizona.