Ah, the holidays. The music, the lights, the decorations, and best of all: the food.

But for people with celiac disease -- that increasingly common term meaning an inability to process the protein called gluten, which is found in wheat, barley and rye -- the holidays can be a tricky game of navigating around those holiday staples that contain gluten. (Most of them do.)

Here are a couple of recipes for holiday dishes that are gluten-free. For more information, visit http://glutenfreemontana.blogspot.com and, of course, check out the full story accompanying these recipes in Wednesday's Chronicle.

- Lauren Russell, Chronicle Staff Writer

Cory Talbott's Gluten-Free Gingersnap Cookies

•  1 cup shortening
•  1/2 cup butter (for dairy free, substitute dairy free margarine)
•  2 cups sugar
•  2 eggs
•  1/2 cup molasses
•  4 cups GF flour mix of choice

OR

•  1 cup white rice flour
•  1 cup potato starch (NOT potato flour)
•  1 cup cornstarch
•  1/2 cup corn flour
•  1/2 cup tapioca flour
•  4 teaspoons xanthan gum (Guar gum is an acceptable substitute)
•  2 teaspoons baking soda
•  2 teaspoons cloves
•  1 tablespoon cinnamon
•  2 teaspoons ginger

1.  Preheat oven to 350 degrees.
2.  Mix shortening, butter, and sugar until fluffy.
3.  Beat in eggs and molasses.
4.  Blend all dry ingredients together in a separate bowl. (A wire whisk
5. works well)
6.  Add dry ingredients to the wet ingredients.
7.  Mix thoroughly. Dough should be slightly stick but able to be rolled into balls. If dough is too sticky, add sweet rice flour (or more GF flour mix).
8.  Roll dough into golf ball-sized balls and roll in sugar.
9.  Place on parchment paper-lined cookie sheets and bake for 10 minutes.
10. Store cooled cookies in an airtight container. If not consumed within a
11. couple of days, freeze for maximum freshness. Makes approximately 100
12. cookies.

Cindy's Gluten-Free Stuffing

• 2 tablespoons olive oil
•  6 ounces pancetta bacon, diced
•  2 onions, chopped
•  7 stalks celery, chopped
•  6 cloves garlic, minced
•  6 cups day old gluten free bread cut into 1/2 inch cubes
•  3 cups crumbled gluten free cornbread
•  1 1/2 tablespoons dried sage
•  1 1/2 tablespoons poultry seasoning
•  1 teaspoon salt
•  1 cup toasted pine nuts
•  4 cups gluten free chicken broth
•  2 cups shredded mozzarella cheese
•  1/2 cup butter
•  1 ounce shaved Parmesan cheese

Preheat oven to 375 F. Grease a deep 9-by-13-inch baking dish.

In a large skillet heat the olive oil and pancetta over medium heat. Once the pancetta begins to brown stir in the onions and celery cooking until the onion is browned. Add the garlic and cook another 2 minutes.

Add the gluten free bread, cornbread, sage, poultry seasoning, salt and pine nuts. Stir well. Pour in the chicken broth and mozzarella cheese,stirring until the broth has been absorbed by the bread and the stuffing is mixed evenly. Pack into the prepared baking dish and dot the butter over top. Cover with aluminum foil and bake in the preheated over for 45 minutes. Remove the foil and continue baking until the top has turned golden brown, about 15 more minutes. Sprinkle with the Parmesan and serve.

If you have gluten-free recipes to share, post them in the comments below.