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Happy Gluten-Free Christmas!

Holiday preparations are in full swing, and in many homes that means getting the measuring cups out and getting your mix on!  But what if you don't want your baking to have any gluten?  Guest host Britainy Robinson is joined by gluten-free baker Derek Barr to get some holiday baking advice.


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Gluten-Free Roux

3/4 cup rice flour
4 cups potato starch
2 tbsp xanthan gum
1/2 cup albumen

1/2 cup butter


- Mix the dry ingredients together (this mixture is known in their
cookbook as Flour Mix #3)
- Stir the butter into 1 1/3 cups of the Flour Mix #3
- Place the mixture onto a 9x9 baking pan and bake @300F for 30
minutes, turning once
- Allow to cool before use and keep cold while not in use.

The roux can be used to thicken gravies for the holiday season and can
be used to many other sauces as well.

Gluten-Free Apple Walnut Stuffing

    5 cups gluten-free bread (cubed, end pieces are best)
    1 1/2 cups yellow onion, chopped (red onions work as well)
    2 celery stalks, chopped
    2 large green apples (peeled, cored and cubed to whatever size you prefer)
    1/4 cup chopped walnuts (optional)
    1 tbsp fresh sage, chopped finely
    1 tbsp fresh thyme leaves
    1/4 cup unsalted butter
    1 cup chicken stock or broth
    Salt and pepper to taste


    - In a non-stick pan, melt the butter and saut√© the onions,
celery, apples and herbs until tender
    - Add bread cubes and stir in until the liquid is soaked up
    - Slowly add chicken broth or stock and stir until bread is moist,
but not drenched
    - Season to taste
    - Add walnuts if wanted, the smaller the pieces the better
    - Stuff your turkey and wrap the left-overs in foil to roast next to it


3/4 cup softened unsalted butter
1/2 cup cornstarch
1/2 cup icing sugar
1 cup rice flour
1/4 tsp xanthan or guar gum


    - Mix dry ingredients together
    - Add butter and mix by hand until the mixture becomes doughy
    - Put the dough in the cooler for an hour or so
    - Once cooled, ball the mixture into 1" balls, or however large
you'd like them
    - Place the balls on a greased baking sheet and gently flatten
    - Bake @300F for 20 minutes, turning once, until edges are browned
NOTE:  You can make a thumbprint in these before baking and it'll give
you room to fill with fruit jelly or coulis