7866 Mineral Point Road

   (Egg-Free, Casein-Free,

   (Casein-Free, Gluten-Free)

Gluten-Free Beer Homebrew Kit

Holiday Gifts for Your "Wheat" Friends

You are here: Home > Gluten-Free Recipes
gluten-free productsgluten-free recipes

Gluten-Free Holiday Cut-Out Cookies

Silly Yak Gluten-Free French Toast

Silly Yak Gluten-Free Bread Stuffing

Gluten-Free Holiday Cut-Out Cookies


gluten-free flour mix3 cups Holly's Gluten-Free Flour Mix

1 cup sugar

1 TBLS xanthan gum

½ tsp salt

1½ tsp baking powder


1 cup butter

1 egg

3 TBLS buttermilk or milk

1 tsp vanilla

Blend well. Chill if desired, but is not necessary. Roll out on rice floured surface. Cut into shapes. Bake at 350 degrees for 8-10 minutes. Sprinkle with sugar before baking or frost after cooled.

You may substitute your favorite gluten-free flour mix. Just check to see if yours already contains xanthan gum. If it does, just delete the xanthan gum from this recipe.

Silly Yak Gluten-Free French Toast

8 slices Gluten-Free Cinnamon Swirl Bread

gluten-free cinnamon swirl bread2 medium bananas cut into ¼" slices (can also use thin-sliced apples)

1 cup milk

4 ounces cream cheese, softened

3 eggs

1/3 cup sugar

3 TBLS Holly's Gluten-Free Flour Mix

2 tsp vanilla

Heat oven to 350 degrees if serving the same day. Place 4 slices of GF Cinnamon Swirl in a single layer in a buttered 9" square baking dish. Top with bananas and 4 slices of GF Cinnamon Swirl. Blend milk, cream cheese, eggs, sugar, flour, and vanilla in a blender until smooth. Pour over GF Cinnamon Swirl stack. Let stand 5 minutes or refrigerate overnight. Bake 40-45 minutes (50-55 minutes if refrigerated) until set and top are toasted. Let stand 10 minutes. Cut GF French Toast into diagonal halves and remove with spatula. Dust with powdered sugar or use pure maple syrup if desired.

Silly Yak Gluten-Free Bread Stuffing

Serves 10 to 12

This recipe makes a traditional stuffing. You can give it twist by adding sautéed wild mushrooms, dried fruits, apples, cranberries, lightly toasted nuts, fresh shucked oysters, or cooked gluten-free sausage.

gluten-free breads4 cups gluten-free bread (your choice), cubed and lightly toasted

6 TBLS unsalted butter or margarine

1 cup quarter-inch diced onion

1 cup quarter-inch diced celery

1/3 cup quarter-inch diced carrot

16 large fresh sage leaves

1/8 tsp nutmeg

1 pinch dried thyme leaves

1/2 tsp coarse salt

24 grinds fresh black pepper

3/4 cup broth (vegetable or chicken)

Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. Sauté the onion, celery, and carrot until tender. Then lightly mix the vegetables in with the bread.

Using the same skillet, melt the remaining 2 tablespoons of butter. Toss in the sage leaves and remaining spices/herbs and sauté until sage leaves are crisp. Add in broth.

Pour broth mixture over bread cubes in mixing bowl. Stuff the turkey, or bake in separate dish at 350 degrees for 45 minutes or longer depending on your oven.

THE SILLY YAK BAKERY  •  7866 Mineral Point Road, Madison, WI 53717  •  view map  •  Phone: (608) 833-5965

STORE HOURS:  MON-FRI 6:30am to 6:00pm  •  SAT 6:30am to 4:00pm

Development by Zumavi Design and KJCAD  •  Built with Volusion

© Silly Yak Bakery