December 03, 2012

The Gluten Free Scallywag Christmas Magazine Vol 2. 2012

The Gluten Free Scallywag Christmas Magazine 2012

It's finally here, the second edition of my Christmas Magazine! Choc full of Christmassy goodness just in time for your Christmas baking. With wedding plans, organising some funtimes for the festive season and client work it's been a good challenge to cook, shoot and compile this years magazine, but all things worthwhile are (relatively) hard aren't they? It's been a delicious journey from my fiance's crispy Roast Pork Rack with a thin apple gravy to a gluten free fruit mince tart, adults only rum balls and a new winter favourite of mine; beef & mushroom polenta pot pie. (I won't mention the Christmas Brownies.... oh... my.... word!)

Simply click the above or below image to go to The Gluten Free Scallywag Christmas Magazine 2012!

I've always loved those jars make your own cookies (you know the ones with just the dry ingredients in?)  you can give at this time of year so that the recipients can make their own cookies. So, I've created a recipe for one, all you need to do is layer up the ingredients in a jar, print off the downloadable recipe card tags and tie with a pretty ribbon. There's a lactose free option for them too thanks to the versatility of coconut oil.

This year there are some wonderful contributors from Simmer & Boyle, Three Ducks Gourmet, Simply Gluten-Free, Delicieux ,My Darling Lemon Thyme, Kumquat, my gorgeous fiance and Be Gluten Free. I also have two GIVEAWAYS in the magazine one for US Residents, the other for local Melbourne-ites, so good luck with your entries!

A little feedback from last years magazine was that the recipes were hard to print, so, I've taken that on board and changed the layout of the recipes. About 90% of them are in an easily printable format, (all you need to do is download the magazine from and print the pages you want!) they remind me of the recipe cards my Mum and Nan have that were originally typed up on typewriters (one day I plan on owning my own one, simply so I can do my own recipe cards like those I remember) Plus you can read it on your iPhone and iPad! WOO HOO!

So, please grab a cuppa and I hope you enjoy flicking through this year's The Gluten Free Scallywag Christmas Magazine as much as I have enjoyed putting it together.


The recipe includes the following recipes which, of course, are all gluten free.

Savoury Recipes
Frittata Loaf
Eggy Quinoa Muffins
Vegetable Lasange Style Bake
Pumpkin & Leek Bake
Simple Side Salad
Rice & Sausage Stuffed Capsicums
Polenta Chorizo Pizza
Corn & Zucchini Fritters
Parmesan & Onion Tart
Roast Pork Rack with Thin Apple Gravy
Beetroot & Quinoa Salad
Green Potatoes
Beef & Mushroom Polenta Pot Pie
Roast Lamb with Mint Chimichurri
Cranberry & Sweet Potato Quinoa Salad

Sweet Recipes
Individual Ice Cream Puddings
Simple Coffee Ice Cream
Sticky Pecan Cinnamon Buns
Black Forest Cake
When Your Cake Breaks Sundaes
Baked Pumpkin Cheesecake
Crunchy Dulce de Leche Tart
Soaked Strawberry Tart
Cranberry & White Chocolate Cookies (IN A JAR!)
Meringues with Cacao Nibs & Cherries
Vanilla Creams
Pignoli Cookies
Spiced Orange & Chocolate CHUNK Cookies
Almond & Coconut Macarons
Christmas Brownies
Fruit Mince Tart with Homemade Fruit Mince
Christmas Cake Slice
Adults Only Rumballs
Christmas Pudding

The Drink
Cranberry Queeze
Iced Coffee
Dark n Stormy

How to Survive Christmas, Gluten Free!
Simply Gluten Free Magazine GIVEAWAY (US Only)
Three Ducks Gourmet Hamper GIVEAWAY! (Melbourne Only)

PS. I'd love to hear your feedback on the magazine! Please email me at  jas [@] and share with your friends and family on facebook, twitter (please use the hashtag #gfscallywagxmasmag) and pinterest.

Oh and remember you can always read last years magazine if you need more festive baking inspiration... 


  1. Jas, it's gorgeous!!! Simply gorgeous! You have done a stellar job. Thank you so much for including me! I can see it's going to be a very yummy Christmas.

    1. Ah, Jennifer, it's my pleasure and I seriously cannot wait to bake that Black Forest cake of yours, seriously, you're a woman after my own heart.

      Enjoy your Christmas too xx

  2. I've really been looking forward to this!
    Jas you are so incredibly talented. Again this year you've created a masterpiece. I want to make every single one of your recipes. The orange spiced chocolate chunk cookies are the most appealing right now.
    I wish you and your family a fantastic Christmas.

    1. Thank you Margaret!

      Those cookies do look delicious don't they? They're from the lovely Emma at My Darling Lemon Thyme, keep an eye out for her cookbook due out in the next 12 or so months.

  3. Congrats, what a fabulous magazine!

  4. I particularly like your "Surviving Christmas, Gluten Free" article. I find that rum balls are ones to watch around Christmas as sometimes the biscuits in them are so finely crushed that they just look like innocent choc/alcohol fuelled balls! (Whereas that might not be the case...)

    1. Hi Julia. Thank you, that piece was written by the gorgeous Bridget Pennington of Be Gluten Free. Yes Rum Balls are delicious, but I usually bring my own, just incase the host isn't 100% up with gluten free prep/cooking. If you flip through to the back of the magazine there's a gluten free rum ball recipe using alcohol fueled gluten free pudding, they're deeelicious!

  5. Congrats, that looks awesome!

    I'm hosting an Australians-only giveaway for TheGFCookie Bakery''s gluten-free chocolate hazelnut cookie bombs and I would really appreciate it if you'd help get the word out (maybe link to it, if you don't mind)? Here's the giveaway!

    Have a Merry Christmas!
    :) Sabrina @ Living, Learning, Eating blog

  6. All of these recipes look so lovely! I can't wait to try them out. However, could you please clarify what you mean by gluten free plain flour? I've found kumquat's mix, but I'm at a loss for what gluten free plain flour is.

    Happy Holidays!

    1. Thank you Ania! Gluten free plain flour is the term used here in Australia for what I believe is called 'all-purpose' flour in America (and other parts of the world?). The plain flour I use is by White Wings and is a mix of maize, tapioca and rice flours with vegetable gums in it.

  7. Congratulations on your second edition. Everything looks delish.

    I have a question with regards to your Christmas pudding recipe. How do you recommend you re-heat it on the day?

    1. Hi Marnie, you can always use the old microwave, a few minutes should do the trick, however this depends on your microwave wattage, so just check after 4 minutes.

      Otherwise you can pop it back into the steaming pot and re steam it for 30minutes to warm it.

      I must admit, it's so warm here in Australia my family always has it at room temperature and then the custard steaming hot!

      happy baking xx

    2. Hi - I just wanted to pop in and say thank you for the recipe and heating tips. I made two puddings following your recipe, and both turned out magnificently. I took one to my in-laws for Xmas and we heated servings in the microwave, and I took the other one to my mums, and we heated in the steaming pot. Perfect both times!

      Just thinking about it now has me wanting to cook another one, to eat now, just because it was so delish!

      Definitely a keeper. Bring on Xmas 2013!!

    3. Brilliant to hear Marnie!

      Ooo.. yes, make two now. One to eat straight away and the other to keep for Christmas, because by then it will be oh SO amazing. Which reminds me I should bake mine now so it's all rich and delicious.

      Happy New Year!

  8. Wow your magazine is fantastic.... is there any cost for magazine..I've kind of read it online & it is awesome....
    Be rewarded for this innovation & of course congratulations It's just the BEST !!!

  9. the magazine is gorgeous!!!

  10. Excellent post. I was checking continuously this blog and I’m impressed! Extremely useful information particularly the last part I care for such information a lot. I was looking for this certain info for a long time. Thank you and best of luck


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