Holiday parties can be difficult to navigate when you have Celiac Disease, but I have a confession; this is the time of year when I am most thankful for my gluten intolerance! I have the perfect excuse to politely refuse my aunt’s fruit cake, my mother-in-law’s rum cake, and neighbor’s date cookies. I realize you may have enjoyed these items and now miss them, but I don’t! Prior to being diagnosed, I used to politely choke down a few bites, but now I don’t have to. 🙂 And since I am not wasting calories on items that I don’t enjoy, I have more leeway to partake of the ones I do: candies. I love fudge, divinity, and toffee and because there is a God in heaven, they are all naturally gluten free.
My kids prefer my traditional toffee, but as I have gotten older I have begun to find it a little too sweet. I discovered that brown rice syrup can be easily be substituted for refined sugar to make brittles and toffee. The only changes that need to be made is to eliminate the water in the recipe and stir the butter and syrup mixture regularly while boiling it.
- 1 cup unsalted butter
- 1 cup gluten-free brown rice syrup
- 1/2 cup chopped almonds
- 6 ounces dark chocolate
- 1/4 cup chopped almonds
- Line an 8 x 8 pan with foil. Grease the foil.
- In a large sauce pot, melt butter over a medium heat. Add brown rice syrup and attach a candy thermometer to pot.
- Raise heat to medium high and stir constantly until the mixture reaches 270 degrees on the candy thermometer.
- Remove from heat and stir in 1/2 cup chopped almonds. Pour into the foil lined pan and allow to cool.
- You could stop right here if you like or you can proceed and add chocolate and more nuts…
- Melt chocolate in a double boiler. Spread over the top of the toffee. Sprinkle 1/4 cup of chopped almonds over the chocolate.
- Place in the refrigerator to cool. Once the toffee and chocolate has cooled completely break it into pieces.
What are your favorite gluten-free holiday foods?
Alea Milham shares her tips for saving money and time while reducing waste in her home at Premeditated Leftovers. Since 3 out of 5 in her household are gluten intolerant, she has declared majority rule, and made her home a gluten-free zone. She shares gluten-free recipes at Gluten-Free Flavor Full.