Becky Ethel believes that festivals should not skip delicious food just because you or your loved ones can't eat gluten.

"I will never forget my first gluten-free Christmas... mainly because I felt so miserable and I missed almost everything worth eating," the British blogger and recipe developer In her new cookbook "How to Bake Any Gluten-Free Food". 

"But now, I realize that Christmas doesn't necessarily mean missing anything. The same applies to you."

Here are four holiday favorites to help you celebrate a very happy gluten-free Christmas.

My gluten-free Christmas pudding proves that everything tastes better when you make it yourself...because this is the only Christmas pudding I really eat. It's like eating a big bite from Christmas. It couldn't be easier, when the pudding is enjoying the luxurious steam, you can return to the packaging pressure.

Get the latest news and updates sent directly to your inbox via email.

By submitting your email, you agree to Fairfax Media's terms and conditions and privacy policy.

Until you are finished, you will not believe how unbelievable the flexibility and strength of gluten-free sponges. The sponge is super soft and light, but strong enough to roll and hold all the lovely chocolate cream.

I have given up waiting for Santa to bring me gluten-free Stollen, so I made my own bite-sized version. They are very quick and easy to make, full of a lot of festive flavors, topped with "snowflakes" powdered sugar, just like the ones I often see in the supermarket that we can never eat.

What would happen to Christmas without mince pies? Fortunately, I never found gluten-free meat pies in the supermarket without much effort, but trust me-you can never make your own, especially when it comes to pastries. Feel free to use minced meat purchased from the supermarket, which will greatly speed up the process-just make sure it is gluten-free.

For minced meat filling (or use store bought)

This incredibly versatile pastry is somewhere between puff pastry and coarse puff pastry, and is perfect for sweet or savoury baking. Not only is it very easy to use, but it also has the taste and texture of gluten-free pastries that I have never thought of. It has a flaky quality and can instantly make any pie, quiche or pies lively. Most importantly, it has been tried and tested by hundreds of gluten-free people.

Prompt to calm down! Using cold butter and cooling dough can make your gluten-free pastries stronger and easier to process. It is not advisable to make any type of pastry in hot weather, because the hotter your dough, the more fragile it will become. However, please make sure that after cooling, you can let the pastry slightly heat up before rolling, otherwise it will be difficult to handle.

This is an edited excerpt from Becky Excell's "How to Bake Anything Gluten-Free" published by Quadrile. The suggested retail price is $39.99. Photography by Hannah Hughes. Buy now