As awareness of gluten sensitivities has increased in recent years, so have the number and quality of products and recipes catering to people who otherwise must forego most baked holiday treats:

Cheddar Souffle

5 tablespoons butter, plus 2 teaspoons

1/2 cup finely grated Parmesan cheese

3/4 cup rice flour

2 cups whole milk

1 1/2 cups shredded Cheddar cheese

6 egg yolks

2 teaspoons fresh thyme

2 teaspoons salt

2 pinches nutmeg

4 egg whites

Preheat oven to 375 degrees. Use the 5 tablespoons of butter to grease six 6-ounce ramekins. Dust the insides of the ramekins with the Parmesan cheese, wiping away an excess from around the rim.

In a small saucepan over a medium heat, melt the remaining butter. Add the rice flour and cook, stirring constantly, 2 to 3 minutes.

Add the milk and whisk until thick and incorporated, about 5 minutes. Add the Cheddar cheese, egg yolks, thyme, salt and nutmeg, stirring until the cheese is melted. Remove from the heat and set aside.

Use a mixer with the whisk attachment, whip the egg whites until they form stiff peaks, about 3 minutes. Using a rubber spatula, carefully fold the egg whites into the cheese and milk mixture until just incorporated.

Spoon the mixture into the prepared ramekins, leaving 1/4-inch space at the top. Bake 25 to 30 minutes, or until golden brown. Makes six servings.

Apple crisp with ice cream

For the crisp:

9 large apples (such as Empire or Macintosh)

1 tablespoon lemon juice

1 tablespoon orange juice

1 teaspoon grated orange zest

1 teaspoon grated fresh ginger

1 1/2 cups light brown sugar

1 teaspoon cinnamon

Pinch salt

3/4 cup rice flour

2 teaspoons tapioca starch

8 tablespoons butter

Preheat oven to 350 degrees. Lightly spray a 9-by-9-inch baking pan with cooking spray.

Peel and slice the apples into medium-sized wedges. In a medium bowl, toss the apples with the lemon juice, orange juice, orange zest and ginger. Transfer the apples to the prepared baking pan. Set aside.

In a food processor, combine the brown sugar, cinnamon, salt, rice flour and tapioca starch. Pulse until the mixture resembles a crumble. Sprinkle the crumble over the apples.

Bake 45 minutes, or until bubbling. Serve topped with vanilla or cinnamon ice cream. Serves 6.