Surprise your guests with great gluten-free holiday recipes.

    Looking for a gluten-free option of some traditional holiday appetizers? Well look no more. Molly’s prepared three recipes just for you. Choose from bruschetta, veggie pizza or spinach dip — we’re pretty sure you’ll want to make them all.

    Ingredients

    • – 1 Molly’s Gluten-Free Bakery Rustic Loaf Bread Bowl, remove top of bread and inside bread
    • to create a bowl.
    • – 1-2 Molly’s Gluten Free Bakery Long French Baguette, cut into 1/2-inch slices.
    • – 1 tablespoon olive oil
    • – 2 cloves garlic, finely chopped
    • – 1 onion, finely chopped
    • – 1 (10-oz) box frozen chopped spinach (thawed and drained).
    • Tip: squeeze access liquid out using cheesecloth or multiple layers of paper towel.
    • – 1 (8-oz) can water chestnuts, chopped
    • – 1/2 cup mayonnaise
    • – 1/2 cup cottage cheese (strain access liquid)
    • – 1 (single) serving plain Greek yogurt
    • – 1/4 -1/2 teaspoon of lemon juice
    • – salt & pepper to taste
    Directions

    Heat oil in frying pan over medium heat and sauté onion, stirring frequently until it’s nicely browned, about 15 minutes. Add garlic right at the end and sauté, stirring for another minute before turning off heat.

    Meanwhile, add mayo, cottage cheese, and yogurt to food processor and blend until smooth. Add slightly cooled onion mixture and spinach. Mix until nearly smooth. Scrape dip into a bowl, stir in water chestnuts, then season to taste with salt, pepper, and lemon juice.

    Scoop dip into hollowed bread bowl and serve with the bread innards, as well as the baguette slices. For an even more festive spin, garnish with rosemary sprigs and halved cherry tomatoes.

    Ingredients

    • – 2 Molly’s Gluten-Free Bakery Long French Baguettes
    • – 3 roma tomatoes, cored/seeded/chopped
    • – 3 cloves garlic (one for bread, two for bruschetta)
    • – 1 teaspoon balsamic vinegar
    • – 8 basil leaves, chopped
    • – 1 tablespoon olive oil
    • – salt & pepper to taste

    Directions

    Heat oil in frying pan over medium heat and sauté onion, stirring frequently until it’s nicely browned, about 15 minutes. Add garlic right at the end and sauté, stirring for another minute before turning off heat.

    Meanwhile, add mayo, cottage cheese, and yogurt to food processor and blend until smooth. Add slightly cooled onion mixture and spinach. Mix until nearly smooth. Scrape dip into a bowl, stir in water chestnuts, then season to taste with salt, pepper, and lemon juice.

    Scoop dip into hollowed bread bowl and serve with the bread innards, as well as the baguette slices. For an even more festive spin, garnish with rosemary sprigs and halved cherry tomatoes.

    Ingredients

    • – 1 Molly’s Gluten-Free Bakery Flatbread Pizza Crust
    • – 1 (8-oz) package cream cheese, softened
    • – 1/2 cup sour cream
    • – 1 tablespoon Penzey’s buttermilk ranch dressing base
    • (or 1 pkg. ranch salad dressing mix, make sure it is gluten free)
    • – 1/2 cup small fresh broccoli florets
    • – 1 plum or roma tomato, seeded, finely chopped
    • – 1/4 cup finely chopped carrots

    Directions

    Place flatbread on a cookie sheet and bake at 350º F for 5 minutes. Remove from oven and let cool while you prepare the toppings for the veggie pizza.

    In a large bowl, beat the cream cheese, salad dressing mix, and sour cream until smooth. Spread over crust. Sprinkle with vegetables. Cut into squares and serve.