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    Winter Skincare Mistakes That Cause Dry, Irritated Skin

    Of all the mistakes you can make winter skin care mistakes that cause dry, irritated skin may be the worst. Having a routine of natural products sets you up to combat dry skin. These tips give you step by step guidelines to use at home. There are remedies for sensitive skin that will have you glowing.

    a woman with a warm winter coat standing in the snow

    The winter months are here in the northern hemisphere. That means dry skin and fly away static hair if we don't implement the right self care routines. It's simple to make a couple of additions and keep your skin looking great all winter long.

    Stay Hydrated

    I feel like we are told constantly to drink enough water during the hot summer months, but the same goes for dry winter months. You need to be getting enough fluids to keep your skin hydrated.

    Especially if you love your caffeine. Since caffeine acts as a natural diuretic you may be losing hydration the more caffeine you consume. Make sure you are also getting plenty of water and caffeine-free tea to combat the loss of fluids.

    I love this Takeya Glass Water Bottle with a silicone sleeve. It has a convenient carrying handle and the cap seals really well.

    Warm Showers

    I know it's really tempting to take a hot shower to warm up during these cold months, but that is the worst choice for keeping your skin hydrated. It is much better to take a warm to lukewarm shower so you don't deplete your skin of moisture.

    If you are experiencing oily hair it's also a great idea to end your shower by rinsing your hair and scalp is cool water. This will help to close the oil glands so your scalp doesn't over produce oil.

    To keep fly away, static hair at bay I like to run some Now Solutions Jojoba Oil through the ends of my hair either after I've showered or the next morning when my hair is dry. It keeps my hair soft and smooth while also keeping static under control.

    Always Moisturize

    For your face I suggest starting with a moisture rich serum such as the Countermatch Intense Moisture Serum. This light weight layer will boost hydration and antioxidant protection. Don't forget to moisturize your neck and chest!

    Then I like a hydrating moisture lotion such as the Countermatch Recovery Sleeping Cream for at night or the Countermatch Adaptive Moisture Lotion for during the day. For an added boost of hydration I also like to use the Counter+ No. 1 Brightening Facial Oil over my moisturizer. It smells amazing and leaves my skin looking dewy and feeling flawless.

    For my body I'm a huge fan of the Acure Seriously Soothing 24 Hour Moisture Lotion. It soaks in and leaves my skin feeling soft and smooth. I also really like Everyone Lotion in Lavender and Aloe. It's really soothing for dry winter skin. The big pump bottle lasts the entire season too.

    After I shower I gently pat my skin dry. I apply facial moisture routine first and then moisturize my body. If I'm experiencing really dry elbows or knees I will add some coconut oil on those areas.

    Exfoliate

    Don't forget to exfoliate. I know it's tempting to skip this step since we are spending our time bundled up and no one's seeing our skin, but exfoliation is important to remove dead skin cells and keep your pores clear.

    It also helps keep your skin smooth, bright and helps you to better absorb the moisturizer you're applying. My favorite facial scrub is the Acure Brightening Facial Scrub. I use this once or twice a week without irritating my sensitive skin.

    I really like Alba Botanica Hawaiin Body Scrub. It keeps my skin smooth and has a nice scent that is from essential oils. It reminds me of vacationing in Maui! I use this a couple of times a week.

    Dry Brushing

    I'm a big fan of dry brushing to keep your skin bright and your lymphatic system moving. Before I get in the shower I dry brush my body. I like this Premium Dry Brush because the handle allows me to reach my entire back. Then I just pull the handle off to make dry brushing the rest of my body easy.

    I start at my feet and work up my legs toward my heart. Then I do my torso, arms and finally my chest toward my heart. I change up the amount of pressure I'm using based on how sensitive the skin in that area is.

    Dry Hands and Feet

    To keep dry hands and feet at bay I moisturize them before I go to bed. For my feet I love Babo Botanicals Eucalyptus Remedy Soothing Chest Rub. Yes, I realize this is meant to go on your chest, but it is absolutely amazing on your feet.

    One of the symptoms I have with my Hashimoto's Disease is dry, cracked skin on my heels. This rub has been amazing at healing the cracks and keeping my feet moisturized. It has a light scent that is very soothing.

    After I've applied my moisturizer on my feet I put on cotton socks to hold the moisture in.

    Next I rotate between using the Melting Body Balm (a heavier moisturizer) and the Hand Cream in Citrus Mimosa (a lighter moisturizer) on my hands. Both have been great for keeping my hands free from cracks during these cold, dry months.

    Lips

    Don't forget your lips! The wind and dry conditions can be really hard on the delicate skin on your lips. Be sure to put on a lip balm after you brush your teeth. I use this Badger Cocoa Butter Vanilla Bean Lip Balm and love it.

    Their lip balms have a light flavor and scent. They are organic, gluten free and cruelty free among a long list of great attributes. It's an added bonus that they are inexpensive!

    Sunscreen

    I know it's easy to forget about sunscreen during the winter months, but it's still important. UV rays come right through the clouds overhead. We spend time and money taking care of our skin and one of the best things we can do to prevent premature aging is applying sunscreen daily.

    I've used a lot of natural sunscreens through the years and I can honestly say Beautycounter's Countersun Mineral Sunscreen is my favorite. It doesn't leave a white film on my face and soaks in nicely.

    It is very moisturizing so that works out really well during the winter months as an added layer of moisture on our skin. I follow my regular skin care routine and then finish with sunscreen.

    It may look a bit oily for a few minutes, but will soak in and give you a lovely glow. After this I either leave my skin makeup free or apply my makeup.

    If you like this article you might also enjoy:

    The Perfect At Home Facial

    Gluten Free Strawberry Pretzel Dessert

    This easy gluten free strawberry pretzel salad recipe uses frozen strawberries, cream cheese, jello and a pretzel crust. It is the best pretzel salad to serve as dessert or a side dish at gatherings. This is a classic Christmas dish!

    a 9x13 baking dish of gluten free strawberry pretzel dessert with two plates and a bowl of pretzels

    This easy-to-make dessert is a crowd-pleaser, perfect for parties, potlucks, or family gatherings. It's versatile, and can be customized with different fruits.

    The gluten-free version ensures that those with dietary restrictions can also enjoy this classic strawberry pretzel salad, which can be prepared in advance and stored in the refrigerator, making it a convenient dessert option.

    With its combination of crunchy, creamy, and fruity textures, this dessert is a delicious and satisfying treat for any occasion.

    If you are looking for more strawberry recipes try my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars, my Gluten Free Strawberry Icebox Bars or my Gluten Free Strawberry Rhubarb Crumble.

    You can find all of my dessert recipes here: Gluten Free Dessert Recipes

    a plate of gluten free strawberry pretzel salad next to a 9 by 13 baking dish
    [feast_advanced_jump_to]

    Ingredients

    Gluten Free Pretzels
    Granulated Sugar
    Unsalted Butter
    Cream Cheese
    Vanilla Extract
    Heavy Whipping Cream
    Strawberry Gelatin
    Boiling Water
    Frozen Strawberries
    Sour Cream
    Pecans or Walnuts

    Instructions

    Preheat your oven to 350 degrees.

    In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.

    Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.

    In the bowl of your stand mixer add the heavy whipping cream, powdered sugar and vanilla. Using the whisk attachment beat on high until the whipped cream forms heavy peaks. 

    In a large bowl using a mixer beat the cream cheese, sugar and vanilla together. Add the whipped cream and using a spatula gently fold together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.

    In a medium sized heat safe bowl add the strawberry gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.

    Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.

    Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans. 

    You can serve this dessert immediately or cover and store in the refrigerator for up to 5 days.

    Supplies

    Frequently Asked Questions

    Can strawberry pretzel salad be made ahead?

    Yes! Making this salad a day or two in advance is my favorite way to serve this side dish or dessert. I think the flavor intensifies and gets even better when this gluten free strawberry pretzel salad has at least a day in the refrigerator.

    Being able to make this dish ahead of a gathering is one of my favorite things about it. Not having to worry about making dessert the day of an event is such a relief.

    How long will strawberry pretzel salad last?

    This gluten free strawberry pretzel salad will last in the refrigerator for 3-5 days. Make sure you store it in a sealed container to keep the dessert fresh. Since there is dairy in this jello salad make sure it doesn't stay out in the heat for very long if you are serving this during the summer.

    Who invented strawberry pretzel salad?

    This is a classic southern dish. From what I can tell this dish originated in the 1960's after the Joys of Jello cookbook came out. It was really popular in the 60's to serve jello as a side dish or refreshment after a meal.

    When jello salads first originated they were usually served with lettuce, fresh fruit or vegetables and mayonnaise. Sometimes the jello, fruits or vegetables and mayonnaise were all combined into a mold and served over a bed of lettuce.

    More Recipes You Might Enjoy

    • Gluten Free Strawberry Cobbler
    • Gluten Free Pecan Pie Bars
    • Cranberry Fluff Salad
    • Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
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    Gluten Free Strawberry Pretzel Dessert


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 2 hours 15 minutes
    • Yield: 16 servings
    • Diet: Gluten Free
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    Description

    This easy gluten free strawberry pretzel salad recipe uses frozen strawberries, cream cheese, jello and a pretzel crust. It is the best pretzel salad to serve as dessert or a side dish at gatherings. This is a classic Christmas dish! 


    Ingredients

    Crust:
    2 cups Gluten Free Pretzels, crushed
    6 Tbsp. Granulated Sugar
    ½ cup Unsalted Butter, melted

    Filling:
    8 ounces Cream Cheese, softened
    ¼ cup Granulated Sugar
    1 tsp. Vanilla Extract

    Whipped Cream:
    1 cup Heavy Whipping Cream
    ½ cup Powdered Sugar
    ½ tsp. Vanilla Extract

    Strawberry Layer:
    1 - 3 ounce package Strawberry Gelatin
    2 cups Boiling Water
    1 cup Frozen Strawberries, thawed and chopped into chunks
    ¼ cup Granulated Sugar

    Topping:
    1 - 16 ounce container Sour Cream
    ¼ cup Granulated Sugar
    ½ cup Toasted Pecans, chopped


    Instructions

    Preheat your oven to 350 degrees.

    In your food processor pulse the pretzels until there is a mixture of fine and small chunks. Add the sugar and melted butter. Pulse just until combined.

    Grease a 9x13 baking dish with butter or coconut oil. Press the pretzel mixture into the baking dish in an even layer. Bake at 350 degrees for 15 minutes until the crust is lightly browned. Set aside.

    In the bowl of your stand mixer add the heavy whipping cream, powdered sugar and vanilla. Using the whisk attachment beat on high until the whipped cream forms heavy peaks. 

    In a large bowl using a mixer beat the cream cheese, sugar and vanilla together. Add the whipped cream and using a spatula gently fold together with the cream cheese mixture. Spread this over the cooled pretzel crust. Place in the refrigerator for 1-2 hours to set.

    In a medium sized heat safe bowl add the strawberry gelatin, thawed and chopped strawberries, and sugar. Pour the boiling water over this mixture. Stir until all the gelatin is mixed in. Refrigerate for 1 hour or until the gelatin is slightly set.

    Spread the strawberry gelatin mixture over the cream cheese mixture in the baking dish. Place back in the refrigerator for at least 4 hours. I prefer to chill overnight to let the gelatin get firm.

    Mix together the sour cream and sugar. Spread this mixture over the gelatin layer. Sprinkle the top of the dessert with chopped toasted pecans. 

    You can serve this dessert immediately or cover and store in the refrigerator for up to 5 days.

    Notes

    You can substitute walnuts for the pecans in this recipe.

    • Prep Time: 2 hours
    • Cook Time: 15 minutes
    • Category: Dessert, Side Dish
    • Method: Refrigerated
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Top Tip

    I like to use Glutino Gluten Free Pretzel twists with this recipe. They are just like what I remember regular pretzels tasting like and have a nice crisp texture. I process them in my food processor on the pulse setting to get a fine texture while still having some larger pieces for crunch.

    Gluten Free Orange Cranberry Cake

    This easy recipe for gluten free orange cranberry cake is a layer cake with cranberry jam filling and orange buttercream frosting. This moist cake uses sour cream and makes the best layer cake. You will love this cake recipe for Christmas or Thanksgiving!

    a gluten free orange cranberry cake with cranberry filling and orange buttercream frosting

    I use my Easy Gluten Free White Cake recipe for this cake. I love this recipe! It smells amazing when it's baking and is the perfect white cake to use whatever filling or frosting you desire.

    I filled this cake with my Gluten Free Cranberry Jam. This jam is the perfect mixture of tart and sweet! It is perfect on toast, waffles or in between layers of cake. I love making my own homemade jam so I know exactly what ingredients are used.

    If you are looking for more cranberry recipes try my Cranberry Fluff Salad, my Gluten Free Cranberry Apple Crisp, my Gluten Free Orange Cranberry Biscotti or my Gluten Free Orange Cranberry Butter Cookies.

    You can find all of my cake recipes here: Gluten Free Cake Recipes

    three slices of gluten free orange cranberry cake with cranberry jam filling and orange buttercream frosting on plates

    This Gluten-Free Orange Cranberry Cake is the perfect dessert for the holiday season! It combines the zesty flavor of orange with the tartness of fresh cranberries.

    The cake features a light, fluffy gluten-free white cake base, layered with a rich cranberry filling that brings a burst of festive color and flavor. Topped with a smooth and creamy orange buttercream frosting, this cake is an easy-to-make, crowd-pleasing treat. This cake captures the essence of Christmas in every bite.

    Whether you're baking for a Christmas party, a family gathering, or looking for a delicious seasonal cake, this dessert is sure to impress.

    [feast_advanced_jump_to]

    Ingredients

    Gluten Free Flour
    Baking Powder
    Baking Soda
    Sea Salt
    Unsalted Butter
    Granulated Sugar
    Eggs
    Vanilla Extract
    Milk
    Sour Cream
    Cream Cheese
    Powdered Sugar
    Orange Juice
    Orange Peel
    Fresh Cranberries

    Instructions

    Make the layer cakes using this Easy Gluten Free White Cake recipe.

    Make the cranberry jam for filling using this Gluten Free Cranberry Jam recipe.

    For the frosting beat the butter and cream cheese in your stand mixer until combined. Add salt, powdered sugar, orange juice and orange peel. Beat until combined and smooth.

    If the frosting is too thick for you add milk one tablespoon at a time until you get your desired consistency. 

    Let the cakes cool completely before frosting. I like to freeze my cakes overnight to make frosting them really easy.

    Supplies

    Frequently Asked Questions

    How do I make my gluten free cake more moist?

    Gluten free flours can be dry, so it's important to add moisture when converting a regular recipe to a gluten free recipe. For cakes it's best to add a bit of apple sauce or sour cream to the recipe to give the cake a higher moisture level. Using apple sauce or sour cream will keep the cake light and fluffy.

    I would start with ¼ cup of either the apple sauce or sour cream and see what your batter consistency is. If you aren't happy with that add a bit more. I would mix this added ingredient in by hand so you don't overheat your cake batter and make it flat.

    Do gluten free cakes take longer to bake?

    Yes, gluten free baking in general takes a little bit longer to bake than a cake made with regular wheat flour. However, gluten free baked goods tend to brown faster. So you will want to test the cake with a tooth pick in the center to make sure it's actually done even if it looks browned.

    Your cake should be a nice golden brown and a tooth pick inserted in the center of the cake should come out clean. You may need to bake your cake up to 5-8 minutes more. If your cake is already very brown, but not done in the center you will need to lower the oven temperature by 25 degrees and cook longer.

    More Recipes You Might Enjoy

    • Gluten Free Vanilla Cake
    • Gluten Free Eggnog Cake with White Chocolate Frosting
    • Gluten Free Sweet Potato Cake with Cream Cheese Frosting
    • Gluten Free Gingerbread Bundt Cake

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
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    Gluten Free Orange Buttercream


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 1 hour 20 minutes
    • Yield: 2 - 9 inch cakes 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This easy recipe for gluten free orange cranberry cake is a layer cake with cranberry jam filling and orange buttercream frosting. This moist cake uses sour cream and makes the best layer cake. You will love this cake recipe for Christmas or Thanksgiving!


    Ingredients

    Scale

    Easy Gluten Free White Cake

    Gluten Free Cranberry Jam

    Orange Buttercream Frosting:

    • 1 cup Unsalted Butter, softened
    • 1- 8 ounce package Cream Cheese, softened
    • ½ tsp. Sea Salt
    • 3 cups Powdered Sugar
    • 2 Tbsp. Orange Juice
    • 1 tsp. Orange Peel, finely zested
    • 1-2 Tbsp. Milk, if needed to thin

    Instructions

    Make the layer cakes using this Easy Gluten Free White Cake recipe.

    Make the cranberry jam for filling using this Gluten Free Cranberry Jam recipe.

    For the frosting beat the butter and cream cheese in your stand mixer until combined. Add salt, powdered sugar, orange juice and orange peel. Beat until combined and smooth.

    If the frosting is too thick for you add milk one tablespoon at a time until you get your desired consistency. 

    Let the cakes cool completely before frosting. I like to freeze my cakes overnight to make frosting them really easy.

    • Prep Time: 35 minutes
    • Cook Time: 45 minutes
    • Category: Cake
    • Method: Baking
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Gluten Free Cranberry Jam

    This easy gluten free cranberry jam recipe uses fresh cranberries, orange juice and orange zest. It's so simple to make this homemade sauce! It's perfect with Christmas breakfast or brunch.

    a jar of cranberry jam with orange slices and fresh cranberries

    Gluten-free cranberry jam is a delightful addition to your holiday table, perfect for enhancing breakfast or desserts. This easy cranberry jam recipe transforms fresh cranberries into a vibrant, flavorful spread that captures the essence of the season.

    Whether you're looking to make a homemade Christmas jam or a Thanksgiving jam recipe, this jam is versatile enough to complement various dishes. With its sweet and tangy flavor, it's an ideal topping for toast, scones, or even as a jellied cranberry sauce alternative.

    If you are looking for more cranberry recipes try my Gluten Free Cranberry Orange Muffins, my Gluten Free Slow Cooker Cranberry Meatballs, my Gluten Free Orange Cranberry Cake or my Gluten Free Pumpkin Cranberry Breakfast Cookies.

    You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

    a jar of gluten free cranberry jam with a spoon out of it
    [feast_advanced_jump_to]

    Ingredients

    Fresh Cranberries
    Granulated Sugar
    Orange Juice
    Orange Peel
    Water

    Instructions

    In a sauce pan add the cranberries, sugar, orange juice, grated orange peel and water. Cook on medium low heat until it begins to simmer.

    Continue to simmer the jam while stirring constantly to keep the jam from burning on the bottom of the pan. This should take 10-12 minutes to cook the ingredients down into a jam.

    The cranberries will begin to pop. Watch out for hot splatter!

    Once the jam has reached the consistency you desire remove the pan from heat.

    Pour the jam into a heat proof jar and let sit on the counter until it cools completely.

    Once the jam is cooled seal the jar and store in your refrigerator for up to a month. 

    Supplies

    Frequently Asked Questions

    What's the difference between cranberry sauce and cranberry jam?

    Jam should be thicker than a sauce. Usually jam has bits of the fruit it is made out of while a sauce may be pureed and smooth. For this jam I used whole cranberries and left hearty chunks of them and their seeds in the jam.

    This gluten free cranberry jam has a cup of granulated sugar. This is more than I would use in a cranberry sauce to go with savory foods. I also cook this jam longer to get a thicker consistency than I would with a sauce.

    Do cranberries have pectin?

    Yes, cranberries naturally have pectin. You won't need to add pectin to get a nice thick consistency to your jam. Fresh cranberries contain somewhere between 0.4 and 1.2 percent pectin. The longer you boil the cranberries the more pectin that is released.

    Why is my cranberry jam not thickening?

    Likely you need to boil it more and cook it down. Depending on how much moisture your fresh cranberries release you may need to cook the jam a bit longer. If the jam seems too runny and isn't a jam consistency it needs to be cooked more.

    Continue to lightly boil the jam while stirring to keep your jam from sticking to the pan until you get the thickness you want. Once your jam is done remove your pan from the heat and transfer the jam to a heat proof jar to store in your refrigerator.

    More Recipes You Might Enjoy

    • Frozen Cranberry Margarita Mocktail
    • Gluten Free Cranberry Orange Muffins
    • Gluten Free Slow Cooker Cranberry Meatballs
    • Cranberry Fluff Salad

    I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

    Print
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    Gluten Free Cranberry Jam


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Elaine VanVleck
    • Total Time: 20 minutes
    • Yield: approximately 3 cups 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This easy gluten free cranberry jam recipe uses fresh cranberries, orange juice and orange zest. It's so simple to make this homemade sauce! It's perfect with Christmas breakfast or brunch.


    Ingredients

    Units Scale
    • 3 ½ cups Fresh Cranberries
    • 1 cup Granulated Sugar
    • ½ cup Orange Juice
    • 2 tsp. Grated Orange Peel
    • 1 cup Water

    Instructions

    In a sauce pan add the cranberries, sugar, orange juice, grated orange peel and water. Cook on medium low heat until it begins to simmer.

    Continue to simmer the jam while stirring constantly to keep the jam from burning on the bottom of the pan. This should take 10-12 minutes to cook the ingredients down into a jam.

    The cranberries will begin to pop. Watch out for hot splatter!

    Once the jam has reached the consistency you desire remove the pan from heat.

    Pour the jam into a heat proof jar and let sit on the counter until it cools completely.

    Once the jam is cooled seal the jar and store in your refrigerator for up to a month. 

    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Category: Jam
    • Method: Stove Top
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Top Tip

    I love this gluten free cranberry jam on toast, waffles and to use for a cake filling. It has the perfect sweet and tart flavor with a bit of citrus zest. It's so simple to make your own jams! Plus, you get to control the ingredients and know that it's processed in a gluten free kitchen.

    Gluten Free Gingerbread Scones

    This easy recipe for gluten free gingerbread scones is perfect for Christmas morning. They are moist and drizzled with cinnamon glaze. I added rolled oats to make them a bit more dense and perfect for breakfast.

    a plate with a gingerbread scone drizzled with cinnamon glaze next to a cookie sheet of scones.

    Gluten free gingerbread scones are a delightful addition to your holiday baking repertoire. They are perfect for Christmas morning or any cold winter day. This easy scones recipe combines the warm flavors of ginger and spices, creating a sweet treat that embodies the spirit of the season.

    With a soft and tender texture, these homemade scones are not only gluten free but also make for a cozy breakfast or brunch option that everyone will love. Drizzled with a luscious cinnamon glaze, they bring a festive flair to your holiday favorite recipes.

    If you are looking for more ginger recipes try my Gluten Free Gingerbread Pancakes, my Gluten Free Gingerbread Bundt Cake, my Gluten Free Ginger Cookies, or my Gluten Free Gingersnap Cookies.

    You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

    A plate with a gingerbread scone drizzled with cinnamon glaze
    [feast_advanced_jump_to]

    Ingredients

    Gluten Free Flour
    Gluten Free Rolled Oats
    Brown Sugar
    Baking Powder
    Xanthan Gum
    Ground Ginger
    Ground Cinnamon
    Ground Nutmeg
    Ground Cloves
    Sea Salt
    Unsalted Butter
    Crystalized Ginger
    Heavy Whipping Cream
    Molasses
    Egg
    Powdered Sugar
    Vanilla Extract
    Milk

    Instructions

    Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

    In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, xanthan gum, ground ginger, ground cinnamon, ground nutmeg, ground cloves and sea salt.

    Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the crystalized ginger, heavy whipping cream, molasses and egg. Blend just until the mixture starts to form a ball.

    Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie. 

    Place each triangle on the baking sheet so that they aren't touching each other.

    Bake at 425 degrees for 15-16 minutes. The scones will be slightly browned when they are done.

    Place the scones on a cooling rack and let cool completely.

    Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.

    Drizzle the glaze over the cooled scones. Serve plain or with a ginger spread.

    Supplies

    Frequently Asked Questions

    Do I need to use eggs in scones?

    In my opinion, yes you should use an egg or egg substitute in your gluten free gingerbread scones. Eggs provide structure to the scones. Since we aren't using gluten in this recipe it is crucial for the texture of your scones to use an egg.

    Eggs also add moisture to the scone dough, if you can't use eggs you need to substitute with either flax seed meal and water or applesauce. You could use a combination of the two, but it will alter the flavor and texture some.

    Why are my scones hard?

    There are a couple of things that could cause your gluten free gingerbread scones to be hard. First, you do not want to over mix the dough. Once all the ingredients are in the mixing bowl you will want to mix just until ingredients are blended.

    Next, remove the dough from the mixing bowl and if there are crumbs in the bottom that didn't get mixed in knead them in with your hands while you are forming the dough into a large disc shape.

    Second, make sure your baking powder isn't too old. If you are using expired baking powder you aren't going to get fluffy scones. It is also important to use the egg in this recipe or replace it accordingly to keep the moisture level in the scones correct.

    Why are my baked scones so crumbly?

    It is important that you use the heavy whipping cream, molasses and egg in this recipe. They are the only liquids being added. If you don't use enough liquids in the recipe you are likely to get crumbly, dry scones.

    If you've used all the ingredients and your scones are still crumbly you can add a bit more heavy whipping cream or a tablespoon or two of applesauce. Either will add more moisture to the recipe and should remedy your dry scones.

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    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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    Gluten Free Gingerbread Scones


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    • Author: Elaine VanVleck
    • Total Time: 35 minutes
    • Yield: 8 1x
    • Diet: Gluten Free
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    Description

    This easy recipe for gluten free gingerbread scones is perfect for Christmas morning. They are moist and drizzled with cinnamon glaze. I added rolled oats to make them a bit more dense and perfect for breakfast.


    Ingredients

    Scale
    • 2 cups Gluten Free Flour
    • ¾ cup Gluten Free Rolled Oats
    • ¼ cup Brown Sugar
    • 1 Tbsp. Baking Powder
    • 1 tsp. Xanthan Gum
    • 1 ½ tsp. Ground Ginger
    • 1 tsp. Ground Cinnamon
    • ½ tsp. Ground Nutmeg
    • ½ tsp. Ground Cloves
    • ½ tsp. Sea Salt
    • ½ cup Unsalted Butter, cubed
    • ½ cup Crystalized Ginger, diced
    • ¼ cup Heavy Whipping Cream
    • ⅓ cup Molasses
    • 1 large Egg

    Cinnamon Glaze:

    • 1 cup Powdered Sugar
    • 1 tsp. Ground Cinnamon
    • 1 tsp. Vanilla Extract
    • 1-2 Tbsp. Milk

    Instructions

    Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

    In the bowl of your stand mixer beat together the gluten free flour, rolled oats, brown sugar, baking powder, xanthan gum, ground ginger, ground cinnamon, ground nutmeg, ground cloves and sea salt.

    Add the cubed butter to the dry mixture and beat until a lumpy, dry mixture forms. Add the crystalized ginger, heavy whipping cream, molasses and egg. Blend just until the mixture starts to form a ball.

    Take the dough out of the bowl and mix any remaining dry ingredients on the bottom of the bowl in by hand. Form the dough into a 10-12 inch disc. Cut the disc into 8 equal sections like a pie. 

    Place each triangle on the baking sheet so that they aren't touching each other.

    Bake at 425 degrees for 15-16 minutes. The scones will be slightly browned when they are done.

    Place the scones on a cooling rack and let cool completely.

    Make the glaze in a small bowl. Mix together the powdered sugar, ground cinnamon, vanilla extract and milk. Start with 1 tablespoon of milk and add more if needed. I like the glaze to be a bit thick.

    Drizzle the glaze over the cooled scones. Serve plain or with a ginger spread.

    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Breakfast
    • Method: Baking
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Serving

    I cut my scones in half and served them with The Ginger People's Organic Ginger Spread. I'm a big fan of this company and their products. They have a farming partnership and revenue sharing program with farms in Indonesia. The Ginger People also work with other farming communities around the world making sure to be sustainable for the environment and that the farmers get a fair wage.

    Top Tip

    I really think that the quality of ingredients you use affects the flavor and texture of your baked good. Make sure you are using quality ingredients that aren't expired. I have to admit I'm the worst at cleaning out my spice pantry, but I try to stay on top of the expiration dates and replace what I use most each season.

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    Welcome! I'm Elaine

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