Cater to all tastes and dietary requirements with these delicious gluten free recipes from Promise Gluten Free.

Ready for the irresistible culinary delights of the festive season? Look no further — these deliciously nutritious recipes have you covered.

Festive Hor D’Oeuvres


These delicate hor d’oeuvres are a great way to start your Christmas dinner.


2 Promise Gluten Free Multi Seeded Rolls sliced into chunks
2 Promise Gluten Free White Rolls sliced into chunks
1 handful of grapes slices in half

6 slices of Parma ham

Half a block of your favourite cheddar cheese
1 tsp of pesto / relish for each piece of bread

  • Slice the white and brown rolls.
  • Place on a baking tray.
  • Bake at 356 degrees F for 15 minutes.
  • Top a selection with a tsp of pesto and parma ham.
    Top the rest with relish, cheddar and sliced grapes.

Piled-high turkey leftover casserole 



½ loaf of Promise Gluten Free White Bread

2 tbsp corn flour

2 tbsp milk

400ml milk

1 cup of frozen peas

1 cup of frozen spinach

1 handful of kale

2 cups of leftover turkey

1 sprig of thyme

2 tbsp melted butter

  • Mix cornflour with milk to make a paste then whisk remaining 400ml of milk in a saucepan.
  • Heat over a gentle heat whisking constantly until it comes to the boil.
  • Mix defrosted spinach, peas and kale and leftover turkey in an ovenproof dish and season with salt and pepper.
  • Decrust half a loaf of white bread and cube the slices of bread, toss with 2 tbsps of melted butter and a sprig of thyme.
  • Bake for 30 minutes at 200/ 375 degrees.

Ultimate turkey and brie leftover toastie



2 slices of Promise Gluten Free White Loaf

Leftover turkey slices

Rocket salad

Cranberry sauce



  • Butter the bread & slice in half and cover in a slice of brie.
    Melt the brie in the oven at 180 for 5 minutes until soft and melted.
  • Top with turkey slice, rocket and cranberry.

White loaf cranberry and sweet potato turkey stuffing 



1 loaf of Promise Gluten Free White Loaf Breadcrumbed

2 tbsp olive oil

30g unsalted butter

1 medium onion finely chopped

2 small sweet potatoes grated

Pinch of saffron threads, soaked in 3 tbsp hot water

100g of dried cranberries

75g of shelled pistachios roughly chopped

1 handful of chopped flat-leaf parsley

1 bunch of red currants for decoration

  • Heat the oil and butter in a saute pan with a lid.
  • Add the onions and fry over a medium heat for 5 minutes until softened. Add grated sweet potatoes and cook for another 3-4 minutes.
  • Add breadcrumbs, sweet potatoes, parsley and saffron with its soaking water. Season with salt and pepper.
  • Bake at 180 / 356 degrees for 15-20 minutes until golden brown.
  • Stir in breadcrumbs, cranberries, pistachios and herbs and serve.
  • Top with red currants for decoration.

Cinnamon Rolls



12 slices of Promise Gluten Free soft white bread

½ cup of melted butter

Cinnamon sugar

Powdered sugar (optional for glaze)

  • Preheat oven to 200/375 degrees.
  • Cut the crusts off the pieces of bread. Roll very thin with rolling pin.
  • Mix the cinnamon sugar with softened butter (or vegan butter if preferred).
  • Brush both sides of the bread with melted butter and then sprinkle one side with cinnamon sugar.
  • Fold each side of the bread into the centre, then roll up.
  • Place onto greased baking sheet or tin.
  • Bake for 15-20 minutes until they start to turn golden.
  • Add powdered sugar to the leftover melted butter for glaze and drizzle over the top.

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