Are you passionate about Christmas nougat and have celiac disease? If so, we offer delicious gluten-free nougat recipes, easy to make and to prepare at home. Do not miss them, they are exquisite.

The nougat, together with the shortbread, undoubtedly becomes one of the typical Christmas desserts, characteristic of lunches and dinners that are celebrated at Christmas.

Originally it consists of sweet dough that is obtained by cooking honey to which peeled and toasted almonds are incorporated. Then the resulting paste is kneaded, giving it a rectangular or cake shape. Although today, it is true, we can find a great diversity of nougat recipes for all tastes, and practically all flavors.

But in people with celiac disease we can enjoy a good nougat can become a problem, since in many of them it is possible to find gluten.

Today we want to propose some wonderful gluten-free nougat recipes that are extremely simple and easy to make, and that will allow you to enjoy a wonderful nougat ideal for coeliacs.

Gluten-free Jejuna nougat recipe

What would Christmas be without Jejuna nougat? It is, almost in all likelihood, one of the most classic and traditional Christmas desserts, especially in Spain, where it comes from and is original. For those who have celiac disease, we offer you a wonderful option to enjoy it. You can also opt for another equally delicious version in our special gluten-free Jejuna nougat note.


  • 300 g of raw almonds
  • 120g sugar
  • 40g of honey
  • 1 egg white
  • Sunflower oil (to spread the mold)

Preparation of the gluten-free Jejuna nougat:

First we are going to toast the raw almonds. It’s very simple, since you just have to preheat the oven to 180ºC, put the almonds on the oven tray and toast them at this temperature for 5 minutes (until they take on a certain shade). Then remove them from the oven and reserve them.

When the almonds have cooled, put them in the blender glass (or in the kitchen robot), and grind them but not too much, to prevent them from releasing fat.

Put the egg white in a bowl, add the honey and sugar, and beat everything very well. Add the ground almonds and mix again.

Grease the mold for the nougat with a little sunflower oil, add the nougat mass and reserve in the refrigerator until it hardens.

Sesame, corn and honey nougat

It is almost in all likelihood a variant of a lesser-known Christmas soft nougat, but quite similar to the traditional Jejuna nougat. This time we use sesame and cornflakes.


  • 5 tablespoons of sesame paste
  • 5 tablespoons of honey
  • 5 tablespoons cornflakes
  • 10 drops of orange blossom water

Preparation of the gluten-free Jejuna nougat:

In a saucepan, heat the honey until it reaches a caramel point. Mix it with the cornflakes and the sesame paste. Add the drops of orange blossom water (it will provide a different aroma, almost delicious).

Moisten an English pudding or tray with water. Place the pasta in it and leave at room temperature.

Finally put in the fridge until it takes a firm consistency.

Gluten-free peanut nougat

This option is ideal for lovers of peanuts. Personally, I am very passionate about the popular peanut butter or cream, so this option is quite similar (but in the form of wonderful Christmas nougat).


  • 320 g peanuts (roasted and without skin)
  • 2 egg whites
  • 250g sugar
  • 120 g of honey (gluten-free, suitable for coeliacs)
  • 200cc of water

Preparation of gluten-free peanut nougat:

The preparation of this nougat is even simpler since it is very easy to find roasted peanuts, without skin and without salt. Therefore, first of all we start by separating the egg yolks from the whites, and beat the egg whites until stiff, with a pinch of salt. Reserve it.

Put the water together with the sugar in a saucepan over low heat, until it forms a ball.  When you reach this point, add the honey and mix well. Add this sweet mixture to the egg whites as you beat them.

In the glass of the blender (or kitchen robot) put the peanuts and grind them well a little.  Add them to the previous mixture, and mix well.

Put non-stick paper in the nougat mold, add the pasta, arranging it well, and reserve in the refrigerator. Ready!

Gluten-free chocolate and hazelnut nougat recipe

If you love chocolate as much as we do, you will probably enjoy this wonderful option of chocolate and hazelnut nougat, very easy to prepare and also tremendously delicious.  You dare?


  • 350 g of covertures chocolate (gluten-free, suitable for coeliacs)
  • 100g toasted hazelnuts (without salt)
  • A little butter (to melt the chocolate)

Preparation of gluten-free chocolate and hazelnut nougat:

If you cannot find the toasted hazelnuts without salt, we can directly choose to roast them ourselves at home. To do this you just have to preheat the oven to 180º, put the hazelnuts in the oven tray and toast them for 5 minutes. Then let them cool and reserve them.

Now you can either grind the roasted hazelnuts or break them up a bit into a few pieces.

Put a little butter in a saucepan or saucepan, add the covered chocolate cut into pieces and heat over low heat, stirring constantly until the chocolate melts.

Once the chocolate has melted, remove from the heat and add the toasted hazelnuts. Mix well again.

Put non-stick paper in the mold and pour the nougat dough, accommodating it well. Let cool slightly and store in the fridge until completely cooled.

Gluten-free chocolate and rice nougat recipe

For lovers of dark chocolate, but who also cannot consume foods that contain gluten, we offer you this wonderful option of gluten-free chocolate nougat. Do you dare to prepare it?


  • 1 tablet of gluten-free dark chocolate (suitable for coeliacs)
  • 200 g of rice flakes
  • 25g of butter
  • 1 can of condensed milk

First we are going to cut the dark chocolate into pieces. Then we put a saucepan or saucepan on the fire and add the condensed milk and butter.

When hot, add the dark chocolate cut into pieces, lower the heat, and stir constantly to get the chocolate to melt. When ready, turn off the heat and add the rice flakes, mixing well with the help of a wooden spoon.

While it cools, line a rectangular mold with a little non-stick paper, in this way we will be able to unmold the chocolate nougat more easily.

Put the dough in the mold pressing well with the help of a spatula, and reserve in the refrigerator for a few hours until it hardens. Then it will be ready, and you can enjoy it.


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