Dr Sheila Crowe, a professor of gastroenterology, found that Irish people and other Europeans carry a gene for coeliac disease. These genes are in a subset involved in autoimmune conditions.

But that does not have to mean a Christmas spent without cakes and all the niceness that goes with it.

Here are some recipes perfect for coeliacs, if you want to treat yourself or someone this Christmas.

Mince Pies

Makes 12.

Preparation: 

Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5.

Ingredients: 

200g (8oz) Juvela Gluten-Free mix/fibre mix
50g (2oz) margarine
50g (2oz) lard
1 orange
2 medium egg (1 for glaze)
mincemeat* (for filling)
icing sugar (for glaze)

 Method: 

• To make the pastry, place the Mix in a bowl and rub in the fats to resemble breadcrumbs.
• Stir in orange rind, beaten egg and sufficient orange juice to form a soft dough.
• Knead pastry well on a surface lightly dusted with Mix, then roll out 2/3 and cut out rounds to line tartlet tins.
•  Place a spoonful of mincemeat in each. Roll out remainder of pastry and cut out desired shapes to complete pies.
• Brush with beaten egg and bake in a pre-heated oven for 15-20 minutes until golden brown.
• Serve warm dusted with icing sugar.

Christmas Cake:

Preparation: 

Before you start, pre-heat the oven to 150°C/300°F/Gas Mark 2 and grease and line a 20cm (8inch) square tin or 22.5cm (9inch) round tin.

Ingredients: 

1kg mixed dried fruit*,
200g (8oz) margarine or butter,
200g (8oz) dark brown sugar,
1 lemon (grated rind),
1 orange (grated rind),
4 medium eggs (beaten),
250g (10oz) Juvela Gluten-Free Mix,
50g (2oz) ground almonds*,
1 tsp mixed spice,
1 tsp nutmeg,
75g (3oz) glacé cherries (chopped),
50g (2oz) carrots (peeled and grated.

Method: 

• Place the fruit in a pan of boiling water and return to the boil, stirring.
• Drain and rinse with cold water and then dry thoroughly.
• Cream together the butter and sugar until light and fluffy.
• Add the grated rind, eggs, Gluten- Free Mix, ground almonds and spices and mix in well.
• Stir in the fruit, cherries and carrots. Place the mixture in the prepared tin, leaving a slight hollow in the centre.
• Wrap a double piece of foil around the outside of the tin and bake in a pre-heated oven for 3½ - 4 hours.
• A fine skewer, when inserted in the cake, should come out completely clean when cooked.
• When completely cooked, wrap the cake in greaseproof paper and foil and store in a cool dry place.

Christmas Pudding

Preparation: 

You will need: 1 litre pudding basin or 2 x ½ litre pudding basins.

Ingredients: 

50g (2oz) Juvela Gluten-Free Mix,
100g (4oz) breadcrumbs (made from Juvela Gluten-Free Loaf),
100g (4oz) suet*,
1 tsp ground mixed spice*,
1 tsp ground cinnamon*,
150g (6oz) soft brown sugar,
500g (1lb) mixed dried fruit*,
25g (1oz) chopped mixed nuts*,
1 small cooking apple (peeled, cored and grated),
1 small carrot (peeled and grated),
1 orange (grated rind and juice),
1 lemon (grated rind and juice),
2 medium eggs,
125ml (¼ pint) orange juice,
3 tbsp rum or brandy.

Method: 

• In a large bowl, combine all ingredients except the rum/brandy, cover and leave in a cool dry place overnight.
• Transfer the mixture into the prepared basins, smooth the tops and cover with greaseproof paper and foil.
• Place in a large pan and pour in boiling water approx ¾ up the side of each basin. Cover and steam for 7-8 hours (or 4 hours for smaller puddings).
• Check the water level halfway through cooking and top up if necessary.
• Allow to cool, then spoon over the rum or brandy and cover with fresh greaseproof paper and foil.