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Thursday, October 11, 2012

Gluten-Free Main Dishes


Gluten-Free Main Dishes

Gluten-free beef cobbler
Serves 3-4
2 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
2 celery sticks, chopped
1 plump garlic clove, crushed
500g fresh beef mince
A few sprigs fresh thyme
400g can of tomatoes with juice
150ml/¼ pint beef stock
1 tbsp Worcestershire sauce
A handful of chopped parsley

225g gluten-free flour
½ tsp gluten-free baking powder
50g butter, chopped
50g Red Leicester, grated
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
150ml low fat natural yogurt

Preparation and cooking times
Prep 20-25 minutes. Cook 40-45 minutes.


  1. Put the oil in a frying pan and cook the onion until soft Add the carrot, celery and garlic and cook until lightly browned. Mix in the mince, breaking it up with a spoon. Cook, stirring often, until the meat is browned. Add the thyme, tomatoes, stock, Worcestershire sauce and parsley, and season to taste. Cover tightly and simmer for 15 minutes. Preheat the oven to 200C/gas 6/fan 180C.

  2. Sift the flour and baking powder into a large mixing bowl and rub in the butter. Add the cheese and herbs, then the yogurt, and mix to a soft dough. Turn out on to a lightly floured board or work surface and knead lightly. Roll to about 1cm/½in thick and cut out 9 rounds.

  3. Tip the mince mixture into an ovenproof dish. Arrange the dough circles on top of the mince and brush with egg or milk. Bake for about 20-25 minutes until the topping is risen and golden brown and the filling is bubbling.


Gluten-Free Chicken Kiev
Serves 4
100g (4oz) soft butter
1 small handful fresh parsley, finely chopped
1 small handful fresh chives, finely chopped
5-6 large cloves garlic, crushed
The zest of 2 lemons, finely grated
Sea salt, to season
Freshly ground black pepper, to season
4 large chicken breasts, boned and skinned
3tbsp gluten and wheat-free flour, well seasoned
4 medium eggs
4 thick slices of gluten free bread, brown or white, crumbed in a food processor or
6-8tbsp of ready made gluten-free breadcrumbs
Cocktail sticks

Preparation and cooking times
Prep. 20 minutes. Cook 40 minutes.


  1. Preheat the oven to gas 6, 200ّC, fan 180ّC.

  2. In a bowl, mash together, the butter, parsley, chives, garlic, lemon peel and seasoning. Roll into four sausages and freeze.

  3. With a very sharp knife, slice the chicken breasts almost in half horizontally so as to form a pocket. Open them up, like a book, lay over some cling film or parchment and flatten them with a mallet or rolling pin. Set aside until the butter is nearly frozen.

  4. Lay the breasts, 'open'. Lay one of the rolls of frozen butter down the middle of each then fold over the breast and secure as tightly as possible with cocktail sticks. Carefully roll each breast in the seasoned flour, making sure it is well covered, then in the beaten egg and then in the breadcrumbs. Roll for a second time in the egg and a second time in the breadcrumbs.

Place the coated chicken breasts on a rack in the oven and cook for 40 minutes. Serve with a green vegetables and rice or potatoes.

Salmon and Lemon Fish Cakes
These make a tasty supper dish or for a party, make smaller bite- sized versions.
Makes 10 medium fish cakes or 20 mini fish cakes
2 large baking potatoes
2 tbsp olive oil
The grated zest and juice of ½ lemon
1 egg yolk
140g smoked salmon trimmings, plus extra to serve

  1. tbsp chopped parsley, plus extra

  2. tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper

A little oil, for frying

Gluten-free, Dairy-free

Preparation and cooking times
Prep. 30 minutes. Cook 15 minutes.


  1. Microwave potatoes on high for 10 minutes. until tender. Leave to cool for 5 minutes., scoop the flesh in a bowl, then mash and leave to cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Divide the mixture equally into the desires number of cakes. Shape into small rounds about 1cm deep. Chill for 15 minutes.

  2. Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 minutes. on each side. Drain on kitchen paper and serve garnished with salmon and parsley.

These can be made in advance and frozen at the end of stage 1. Defrost for 4 hrs in the fridge before frying.

Gluten- Free Pizza
Pizza is always a hit with families and this one is sure to please adults and children alike. The toppings can be adjusted to include favorites.
Serves 2
200g gluten-free flour
½tsp salt
2 tbsp olive oil
7g sachet fast-action dried yeast
1 tbsp chopped rosemary
1 tsp ground black pepper
125-150ml warm water
210g jar tomatoes bruschetta topping

140g mozzarella, thickly sliced
½ avocado, thickly sliced
70g pack rocket
Cherry tomato, halved
4 slices Parma ham
4 slices ham
Olive oil
Balsamic vinegar


Preparation and cooking times
Prep. 15minutes. Cook 15 minutes.


  1. Heat oven to 220C/fan 200C/gas 7. Put the flour, salt, olive oil, yeast, rosemary and pepper into a food processor. Pulse until well mixed. With the motor running, add enough water to bring the flour to a soft, but not sticky dough. Tip onto a work surface or board and knead until it comes together into a ball.

  2. Halve the dough. Roll out each half directly onto lightly oiled baking sheets into very thin 25cm/10in rounds. Do not form a rim at the edge. Spread the tomato topping over each piece of dough, almost to the edge. Leave to stand for 15 minutes. Bake in the hot oven for 12-15 minutes. or until the dough is crisp.

  3. Lift each round onto a plate and pile on the toppings. This can be left for each person to select for themselves. Serve warm.


Goat's cheese & watercress quiche
This delicious quiche will truly impress your family and friends.
Serves 4
Vegetarian Gluten-free
225g gluten-free flour, plus extra for rolling
100g butter
1 large egg, beaten, plus extra beaten egg for brushing

1 tbs oil
100g watercress, roughly chopped
2 large eggs
150ml milk
150ml log soft rindless goat's cheese, in rough chunks
Freshly grated nutmeg, optional
1 medium onion, finely chopped

Preparation and cooking times
Takes 50-60 minutes. plus chilling


  1. Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap in cling film and chill for at least 30 minutes.

  2. Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin. Patch holes with spare pastry and brush the base and sides with egg.

  3. For the filling, fry the onion in the oil until just soft but not brown, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat's cheese.

  4. Season and if using, add a pinch of nutmeg. Put the flan tin on a baking sheet and bake the pastry blind for 5 minutes. Add the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.


Creamy tarragon chicken bake
This makes an excellent dinner party dish or family meal. Not only is it gluten-free but, egg and dairy free too for those who have more than one intolerance.
Serves 4
2 tbsp extra-virgin olive oil
1 tbsp rice flour
300ml soya milk
4 chicken breasts, skin removed
2 red onions, cut into wedges
250g punnet cherry tomatoes, halved
250g asparagus spears, blanched
1 tsp caster sugar
1 tbsp white wine vinegar
150ml vegetable stock
3 tbsp chopped tarragon
4 tbsp gluten-free breadcrumbs
1 tbsp grated dairy and lactose-free cheese

Preparation and cooking times
Prep. 20 minutes. Cook 30 minutes.


  1. Mix half the oil and flour in a saucepan (off the heat), then blend in the soya milk, making sure it is well blended before heating. Bring the sauce gently to the boil, whisking constantly, then simmer for 1 min. Remove from the heat, cover with greaseproof paper and set aside.

  2. Heat oven to 200C/fan 180C/gas 6. Heat remaining oil in a frying pan, add the chicken, then fry for 2-3 minutes. or until brown on both sides. Transfer to an ovenproof dish. Add the onions to the pan and fry for 2-3 minutes. Spoon the onions over the chicken, then top with the tomatoes and asparagus. Set aside while you prepare the sauce.

  3. Put the sugar and vinegar into the pan. Stir over a medium heat until the sugar is a dark caramel colour, then add the stock. Bring to the boil and simmer for 1 min. Whisk into the milky sauce until blended, season, then add the tarragon. Spoon sauce over the chicken and veg, sprinkle with crumbs and cheese, then bake for 30 minutes. or until cooked through.


Chicken & leek pie
Serves 4
175g gluten-free flour
85g chilled firm butter, coarsely grated
50g mature cheddar, grated
1 tsp coarse grain mustard

500g skinless boneless chicken breasts, cut in chunks
25g butter
2 tbsp sunflower oil
2 leeks, thickly sliced
350ml hot chicken stock
1 tbsp gluten-free flour
85g watercress, chopped
4 tbsp crème fraîche
1 tbsp milk for glazing


Preparation and cooking times
Ready in 1¾ hours.


  1. Mix the flour, a pinch of salt and the butter in a bowl, then stir in the cheese. Blend 2 tbsp cold water with the mustard and stir in. Form into a dough. Wrap in cling film and chill for 30 minutes.

  2. Fry the chicken in the hot butter and oil for 5 minutes until golden brown on both sides. Add the leeks and fry for 2 -3 minutes until softened. Add the stock, bring to the boil then cover and simmer gently for 15 minutes.

  3. Preheat the oven to 200C/gas 6/fan 180C.Transfer the chicken and leeks to a 1.2 litre pie dish with a slotted spoon - reserve the stock in the pan. Make a paste with the flour and 1 tbsp cold water. Thin with 2 tbsp stock then add to the pan and stir on the heat continuously until thickened. Take off the heat, stir in the watercress and crème fraîche, season and pour over the chicken and leeks. Leave to cool.

  4. Roll out the pastry between 2 pieces of cling film until just larger than the dish. Remove the top piece of film and lift the pastry onto a rolling pin with the cling film underneath. Lightly moisten the rim of the pie dish with water. Lay pastry-side down over the filling. Peel away the film, press firmly down, then trim around the rim. Make a small hole in the centre. Any left over pieces of pastry can be used to decorate the pie with leaves etc. Brush the pastry with milk. Bake for 25-30 minutes until golden.


Rice noodles with sundried tomatoes, Parmesan & basil
This is a great gluten-free alternative to pasta and makes a quick and easy main dish. Look out for wheat-free soba noodles too.
Serves 4. Vegetarian, Gluten-free, Low-fat
250g medium rice noodles
85g sundried tomatoes plus 2 tbsp of their oil
3 garlic cloves
25g Parmesan (or vegetarian alternative), shaved or grated
1 large handful basil leaves, torn

Preparation and cooking times
Prep. 10 minutes. Cook 5 minutes.

1. Prepare the noodles according to pack instructions, then drain. Heat the oil, then fry the tomatoes and garlic for 3 minutes. Toss the noodles and most of the cheese and basil into the pan, season. Remove to a plate or serving dish, then scatter over the remaining cheese and basil.

Rice noodles are available in Asian shops and larger supermarkets, either in straight-to-wok pouches or packs of dried noodles that need soaking before cooking.

Pasta & mixed peppers with walnut & lemon pesto
This is an easy nutty, wheat-free recipe. The walnut pesto can be replaced with other types of pesto to suit your personal preference.
Serves 3. Ready in 40 minutes.
25g walnut pieces
2 garlic cloves, crushed
The zest of 1 large lemon
25g fresh parsley
4 tbsp extra-virgin olive oil

2 small red onions, quartered and separated into pieces
1 tbsp extra-virgin olive oil
250ml pack wheat-free pasta
250G jar mixed pepper antipasto, drained and sliced
50g vegetarian parmesan-style cheese, finely grated, plus extra shavings to serve

Gluten-free and vegetarian


  1. First make the pesto. Put the walnuts, garlic and lemon zest in a food processor and whizz until finely chopped. Add the parsley, then slowly drizzle the oil down the feed tube and whizz to combine everything together. Season to taste.

  2. Preheat the grill to high. Place the onions in a grill pan, sprinkle with 1 tbsp oil, then toss to coat. Arrange them in a single layer and grill for 6-8 minutes until lightly charred.

  3. Meanwhile, cook the pasta according to the pack instructions until just tender. Wheat-free pasta won't swell as much as wheat pasta, so taste a piece to check that it's just tender.

  4. Drain the pasta in a colander. Tip the pesto, onions and peppers into the pasta pan and put back on the heat. Stir for a few moments to heat through, then add the pasta and then the cheese. Season and serve straight away, scattered with the cheese shavings.


Spiced quinoa with almonds & feta
Quinoa makes an excellent substitute for couscous. Quinoa (pronounced keen-wa), is a small South American grain with a delicate, nutty flavour and looks a little like couscous. This dish can be eaten as a salad on it's own or as an accompaniment to another dish.
Serves 4
1 tbsp olive oil
1 tsp ground coriander
½ tsp turmeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta cheese, crumbled
1 handful parsley, roughly chopped
The juice of ½ lemon

Gluten-free and vegetarian

Preparation and cooking times
Prep.10 minutes. Cook 15 minutes.


  1. Heat the oil in a large pan. Add the spices, then fry for a min or so to release the aromas. Add the quinoa, then fry for a further min until you can hear gentle popping sounds.

  2. Stir in 600ml boiling water, then gently simmer for 10-15 minutes. until the water has evaporated and the quinoa grains have a white 'halo' around them. Allow to cool slightly in the pan, then stir through the other ingredients. Serve warm or cold.


Gluten-free Prawn Stuffed Pancakes
The pancakes can be used for any other dish so it may be worth doubling up on the quantities and freezing what you don't need. Simply interleave each pancake with cling film. If you want them to be richer you can make them with milk and/or add an egg but when the filling is already quite rich, this isn't necessary.
If you want to use them for a dessert, add a teaspoon of sugar to the mix and then stuff the pancakes with fresh soft fruit, stewed apple or pear, your favourite jam or some toasted nuts. Squeeze a little lemon juice over the top, or drizzle with honey or maple syrup and serve with a tablespoon of thick cream or Greek yogurt.
Serves 4
For the pancakes
140g (5oz) gluten-free plain white flour or buckwheat flour
Pinch salt
300ml (10fl oz) water
3tbsp sunflower oil

For the filling
30g (1oz) butter
2tbsp olive oil
2 small leeks, very finely sliced
150ml (5fl oz) dry white wine
30g (1oz) cornflour, check your brand is gluten free
400g (13oz) frozen prawns
Freshly ground black pepper
The juice of ½-1 lemon
A little freshly grated Parmesan
A few springs of dill to decorate

For the pancakes

  1. Put the flour and salt in the bowl of a food processor or liquidizer. Add the water and whizz until the mixture is totally smooth. Set aside for 5 minutes.

  2. Heat a few drops of oil in a small non-stick frying pan till it smokes. Pour a small ladleful of the mixture into the pan and roll it around so that it covers the whole base of the pan. Let it cook fast until it becomes loose in the pan. Either use a spatula to turn the pancake or toss it, and cook it on the other side. When that one is cooked, slide it out onto some parchment or cling film and repeat until all the mixture has been used, interleaving the pancakes with parchment or cling film so that they do not stick.

For the filling

  1. Heat the butter and oil in a wide pan and add the leeks. Sweat very gently for at least 15 minutes with the lid on, they should be very soft and almost transparent but not coloured.

  2. Meanwhile, in a small bowl, mix the white wine into the cornflour until you have a smooth paste. Add this to the leeks and cook gently until the sauce thickens. Add the frozen prawns and allow them to defrost in the sauce over a very low heat so that all their flavour is captured.

  3. Very gently stir in the yoghurt and season to taste with the salt, pepper and lemon juice.

  4. Using a slotted spoon, divide the prawns among the pancakes, carefully folding each pancake over and arranging them in a flat, heat proof dish. Spoon the remaining sauce over the top of the filled pancakes. Grate a thin layer of fresh parmesan over the filled pancakes and brown lightly under a hot grill. Serve with a green vegetable or salad and new potatoes.

This should make 8 pancakes.

Parmesan & Sun-Blush Tomato Salmon
Serves 2
25g (1oz) Gluten-Free White or Fibre Loaf
25g (1oz) dried Parmesan cheese
25g (1oz) drained sun-blush tomatoes
1tbsp fresh basil
Salt and freshly ground black pepper
2 x 150g (6oz) salmon fillets

Preparation and cooking times
Prep. 5 minutes. Cook 15 minutes.

Pre-heat the oven to 200ّC/400ّF/Gas

  1. Place the bread, Parmesan, sun-blush tomatoes and basil in a food processor and pulse (or crumble the bread, finely chop the tomatoes and basil and combine all with the Parmesan).

  2. Season to taste.

  3. Place the salmon on a baking tray and press the breadcrumb mixture on top of each fillet.

  4. Drizzle with olive oil and bake in a pre-heated oven for about 15 minutes until crust is golden.

This dish goes well served with fresh asparagus and new potatoes.

Gluten-Free Beef Wraps
Serves 5
Tortilla wraps:
350g/ 12oz Gluten free flour
10g Yeast
350ml/ 12fl oz Boiling water
2 x 15ml tbsp Vegetable oil
1 x 5ml tsp Xanthan gum
½ x 5ml tsp Salt

Beef filling:
4 small Sirloins of beef

  1. Red onion, sliced

  2. Red peppers, sliced

  3. clove Garlic, crushed

  4. jar Passata

  5. x 15ml tbsp Chilli powder

  6. Cos lettuce

6 x 15ml tbsp Sour cream
250g/9oz Mayonnaise
2 Limes

Preparation and cooking times
Prep 10 minutes. Cook 20 minutes.


  1. Mix 225g/7oz of the flour and yeast with the boiling water and oil and mix to a paste. Leave for 3 minutes before adding remaining flour and all other ingredients. Stir with a wooden spoon and then by hand and bring together to form a sticky ball of dough.

  2. Knead on a work surface lightly dusted with flour. Divide into 5-7 pieces.

  3. Roll out each piece on a 25cm/10in cut out circle of baking parchment paper. Place one at a time still resting on the baking parchment paper in a heavy based non-stick pan. Cook over a gentle heat for 2 minutes until the dough just starts to brown on the underside. Turn over using a spatula, remove paper and cook until the underside also starts to gently brown.

  4. Continue until all 5-7 wraps are made.

Beef filling:

  1. Slice the sirloin and cook in a hot oiled frying pan

  2. Add onions, peppers and garlic to the pan

  3. Stir fry until beef is cooked

  4. Add chilli and passata sauce and cook until almost dry

  5. Serve with wraps and salad

This recipe can be made with ready made gluten-free wraps for a quicker dish if available.

Chicken Goujons
This makes an ideal meal for adults as well as children as the chicken pieces can be cut smaller and called chicken nuggets. A firm favorite with children served with fries and peas.
Serves 2-4
125g dried gluten free breadcrumbs
1 large egg, beaten
300g mini chicken breasts
Sea salt and cracked black pepper
Oil for shallow frying


  1. Place egg in a shallow dish and the dried crumbs on a plate.

  2. Season the chicken pieces. Dip into the egg, ensure they are well coated and place in the breadcrumbs, turn several times and press the crumbs down on each piece.

  3. Heat the oil in a non-stick frying pan until hot, fry the chicken goujons in batches for 5-6 minutes, turning once.

  4. Drain on kitchen paper and serve immediately with a green or rice salad, dips or wedges.


Butterfly Chicken Breasts With Herb Stuffing
Serves 2
2 skinless and boneless chicken breasts
50g (2 oz) gluten free Multigrain Bread
10ml (2 tsp) olive oil
2-3 shallots - finely diced
15g (1/2 oz) pine kernels
25g (1 oz) chestnut mushrooms - chopped
1 stalk of Rosemary - leaves removed and chopped
15mlsp (1 tbsp) fresh flat leaf parsley
¼ tsp Marigold Swiss Vegetable Bouillon made up with 50ml (2fl oz) boiling water
Sea Salt and cracked black pepper

Preparation and cooking times
Prep. 20 minutes. Cook 20-25 minutes.


  1. Preheat the oven 190ّC/375ّF/ Gas Mark 5

  2. Make the stuffing: place the gluten free multi-grain bread (the crust can also be used), in a food processor until it resembles breadcrumbs, place in a medium bowl.

  3. Heat the oil in a small frying pan and fry the shallot, pine kernels and mushrooms until soft and very lightly browned. Add to the breadcrumbs.

  4. Mix the herbs into the breadcrumb mixture and bind together with the stock, season to taste

  5. Lay out the chicken breast on a chopping board and carefully cut into the breast along one side as though filleting it but do not cut all the way through, fold the top side back to open it up, so you have a butterfly affect.

  6. Place the two cut chicken breasts on a greased baking sheet, top with the stuffing mix down the centre and place in the preheated oven.

  7. Cook uncovered for 20-25 minutes until cooked, serve with fresh green vegetables and new potatoes.


Chicken, Lemon and Asparagus Pasta
Serves 4
300g (11oz) gluten free Penne Pasta
115g (4oz) asparagus, cut into short lengths
25g (1oz) dried sun ripe tomatoes, reconstituted and cut into small pieces
225g (8oz) chicken breast, cut into strips
200ml (7 fl oz) crème fraîche
4 x 15 ml sp (4 tbsp) milk
1 x 5 ml sp (1 tsp)lemon zest
25g (1 oz) butter
1 x 15 ml sp (1tbsp) fresh basil, chopped
salt and freshly ground black pepper
25g (1 oz) Parmesan cheese, grated
Basil leaves for garnish.

Preparation and cooking times
Prep. 15 minutes. Cook 10 minutes.


  1. Cook the Penne pasta in plenty of boiling salted water with a dash of olive oil for about 9 minutes.

  2. At the same time cook the asparagus in a little lightly salted water for 3-4 minutes, drain.

  3. Pan-fry the chicken breast strips for 4 -5 minutes or until cooked through.

  4. Melt the butter in a saucepan and add the sun ripe tomatoes, then stir in the crème fraîche, milk, ½ the lemon zest, chopped basil and seasoning. Heat gently, stirring for 2- 3 minutes.

  5. Drain pasta and rinse through with boiling water.

  6. Combine in the pasta pan the asparagus, pasta, and crème fraîche mixture, add the pan-fried chicken breast strips.

  7. Reheat for a few moments, then, divide between 4 warmed plates.

  8. Sprinkle over Parmesan cheese and the remaining lemon zest, garnish with basil leaves. Serve at once.


Parsley and Lemon Crusted Plaice
Serves 2
3 slices of gluten free white sliced loaf
2 fresh plaice fillets
½ lemon, zest and juice
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Sea salt and cracked black pepper

Preparation and cooking times
Prep. 15 minutes. cook 10-15 minutes.


  1. Preheat the oven. 190ّC/170ّC Fan/ Gas Mark 5

  2. Place the bread in a blender or food processor and whizz to make breadcrumbs. Add the lemon, parsley, olive oil and seasoning and whizz to combine.

  3. Wash and dry the plaice on kitchen paper and put on a greased baking sheet. Top with the breadcrumb mixture and bake for 12-15 minutes until cooked.

  4. Serve with new potatoes and salad or seasonal vegetable and a wedge of lemon


Sweet Potato and Butternut Squash Soup
Serves 4
1 tbsp olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and crushed
15mlsp (1 tsp) ground cumin
300g (11oz) sweet potato, peeled and diced
250g (9 oz) butternut squash, peeled and diced

  1. litre (1 ¾ pts) vegetable stock

  2. x 15mlsp (2 tbsp) chopped fresh coriander

Preparation and cooking times
Prep. 15 minutes. Cook 25 minutes.


  1. Heat oil in large saucepan, add onion, and garlic, cook until soft, add ground cumin and cook a further minute.

  2. Add sweet potato and butternut squash, stir and cook for 2 minutes.

  3. Add seasoning and stock, bring to the boil and reduce to a simmer for 20 minutes or until the sweet potato is cooked.

  4. Using a blender process vegetable mixture until smooth, stir in the fresh coriander, dilute with a little water if necessary.

  5. May be served hot or cold.


Gluten-Free Accompaniments

White Sauce
25g (1oz) gluten-free white flour
300ml (½ pint) milk
Approx. 25g (1oz) butter

Preparation and cooking times
Prep. 3 mins. Cook 5 mins


  1. In small bowl, blend together flour and sufficient milk to give smooth paste.

  2. Place remaining milk and butter in pan and bring slowly to boil, gradually stir in blended flour and heat through stirring continuously.

  3. Reduce heat and simmer for 2 minutes, add flavourings to taste (suggestions below).

  4. Extra milk may be added to achieve thinner consistency. Serve immediately.

Sweet variations
Add 2 x 5mlsp (2tsp) caster sugar and a few drops of vanilla essence.
For a brandy or rum sauce add 2 x 15mlsp (2tbsp) brandy or rum.

Savoury Variations
Add grated cheese to taste or freshly chopped herbs ie. parsley or chives.

Cranberry and Apricot Stuffing
115g (4oz) gluten free sliced bread, brown or white
12 ½ g( ½ oz) butter
1 small onion, chopped
1stick celery, chopped into small pieces
2 x 15mlsp (2tbsp) chopped fresh parsley or 2 x 5mlsp (2tsp) dried parsley
25g (1oz) ready to eat apricots cut into small pieces
50ml (2floz) fresh orange juice
2 x 15mlsp (2tbsp) cranberry sauce (gluten-free)
Optional 25g (1oz) walnuts or pine kernels, chopped

Preparation and cooking times
Prep. 12-15 mins. Cook: 20 mins for stuffing balls 35-40 mins in a loaf tin


  1. Crumble or place in a food processor the bread, the crust can also be used, until it resembles breadcrumbs. Place in a bowl.

  2. Melt the butter and fry the onion and celery until soft and very lightly browned. Add to the breadcrumbs.

  3. Mix in the parsley, apricots and nuts (if using) and seasoning to taste. Pour in the orange juice and stir in the cranberry sauce.

  4. Bind the mixture together and use either for stuffing the neck of a chicken or turkey or make into 6-8 stuffing balls and cook Gas Mark 5/ 190ّC for 20 minutes, or place mixture in an ovenproof dish and cook at the same temperature for 35-40 minutes.


Gluten-Free Gravy
1½ tbsp gluten-free flour
425ml (¾ pint) meat stock
1tbsp melted dripping or meat fat
Salt and pepper to taste

Preparation and cooking times
Prep. 3 mins. Cook 5 mins


  1. In small bowl mix together the flour and 125ml (4 fl oz) stock.

  2. Place remaining stock and dripping in pan and gently bring to boil, gradually whisk in blended flour and heat through.

  3. Reduce heat and simmer for 2 minutes, add seasoning.

  4. Serve immediately.


Crunchy Coleslaw
Serves 1
85 g (3 oz) firm white cabbage or red cabbage
40 g (1 ½ oz) carrot
25 g (1 oz) raisins
1 celery stick, finely diced
1 small crisp red apple
15g (½ oz) sunflower seeds
10mlsp (2 tsp) lemon juice
30ml (2tbsp) plain Soya yogurt

Preparation and cooking times
Prep. 10 mins


  1. Core and finely dice the apple, place in a large bowl and add the lemon juice.

  2. Finely shred the cabbage, wash and grate the carrot, add to the bowl.

  3. Mix in the raisins, celery, sunflower seeds and yogurt, combine and serve.


Gluten-Free Desserts

Chunky Marmalade Bread and Butter Pudding
Serves 4
25g (1oz) Butter
6 slices gluten free Multigrain or Wholemeal Loaf
25g (1oz) sultanas
85g (3oz) chunky thick marmalade, gluten free
2 large eggs
400ml (14 fl oz) milk
½ x 5 ml sp (½ tsp) vanilla extract
¼x 5mlsp (¼ tsp) freshly grated nutmeg

Preparation and cooking times
Prep. 45 mins. Allowing 30 mins standing time. Cook 35-40 mins

  1. Grease a medium baking dish 1150mls (2 pint) capacity with a little of the butter. Spread the remaining butter over one side of the slices of bread. Spread liberally with the chunky thick marmalade.

  2. Cut the bread into 3 diagonal triangles. Lay 5-6 triangles flat at the base of the dish, angle the other slices and overlap them to fit.

  3. Scatter the sultanas over the bread.

  4. Beat the eggs in a large jug, then add the milk and vanilla extract.

  5. Pour the egg and milk mixture all over the bread and let it soak in for a few minutes. Cover and allow to stand for at least 30 minutes.

  6. Sprinkle with freshly grated nutmeg.

  7. Place in a preheated oven and bake for 35-40 minutes or until golden brown.

  8. Cool for a few minutes and serve with cream, ice cream or custard


Rhubarb and Apricot Crumble
Serves 6-8
350g(12 oz)rhubarb, washed and sliced into 2.4cm (1inch) cubes
115g (4oz) ready to eat apricots, quartered (reserve 2-3 whole ones for decoration)
25ml (1fl. oz) fresh orange juice
2 x 15mlsp (2 tbsp) Apricot Spread
50g (2oz) butter

85g (3oz)gluten free white flour
25g (1oz) flaked almonds
55g (2oz) soft brown sugar
25g (1oz) cornflakes, crushed
A few apricots to decorate

Preparation and cooking times
Prep. 10 mins. Cook 30 mins


  1. Pre-heat oven to Gas Mark 4/180ّC/350ّF

  2. Combine orange juice, rhubarb and apricots. Place in a 2-pint ovenproof dish. Dot Apricot Spread over the rhubarb mixture.


  1. Rub together the butter and flour until it resembles breadcrumbs.

  2. Add the crushed cornflakes, sugar and half the almonds. Mix well together and sprinkle over the fruit.

  3. Top with remaining flaked almonds.

  4. Bake in the centre of preheated oven for 30 minutes. Serve hot or cold.

  5. Decorate with apricots.

NB If the rhubarb mixture is not sweet enough add sugar to taste.

Gluten-Free Summer Pudding
Serves 4-6
8 - 9 slices gluten free white bread
350g (12oz) frozen summer fruits, defrosted
50g (2oz) caster sugar
Fruit and a sprig of mint to decorate

Preparation and cooking times
Prep. 15 mins. Chilling 6-8 hours


  1. Cut the bread into neat fingers

  2. Place the fruit and sugar in a pan and simmer gently for 5 -7 minutes or microwave for 2 -3 minutes.

  3. Reserve 2 x 15ml spoonfuls of juice

  4. Line base and sides of a ½ litre 1-pint pudding basin with bread fingers, making sure there are no gaps.

  5. Add half the fruit mixture, cover with more bread fingers.

  6. Pour in remaining fruit mixture and top with remaining bread fingers.

  7. Cover with a saucer or disc. Place a heavy weight on top such as a tin can

  8. Refrigerate over night.

  9. Turn out onto a plate. If there are any white patches, spoon over reserved juice.

  10. Decorate with fruit and mint.


Baked Apples with Fruit Filling
Serves 2
2 large Bramley apples
25g (1oz) ready to eat tropical fruit mix
10ml (2 tsp) clear honey
2.5mlsp (1/2 tsp) ground cinnamon
25g (1oz) hazelnuts, chopped
5mlsp (1tsp) lemon juice

Preparation and cooking times
Prep. 5 mins. Cook 30-40 mins


  1. Preheat the oven 200ّC/400ّF/Gas 6

  2. Combine the chopped fruit mix with the honey and cinnamon in a small bowl, add the chopped hazelnuts.

  3. Core the Bramley apples and place in a baking dish.

  4. Coat the hollow of each apple with lemon juice to stop it turning brown.

  5. Fill each apple generously with the fruit and nut mixture and bake in the oven for 30-40 minutes until cooked through and glazed.

  6. Delicious served warm with natural soya yogurt.


Ginger Glazed Pineapple Wedges
Serves 4
½ Fresh pineapple cut lengthwise
10ml (2 tsp) clear honey
2.5mlsp (1/2 tsp) ground ginger

Preparation and cooking times
Prep. 5 mins. Cook 10 mins


  1. Cut the pineapple in half lengthwise, leaving the stalk intact. Remove the core and cut along the skin to loosen the flesh. Reserve the skin shells.

  2. Cut the flesh into pieces and return to the pineapple shell.

  3. Wrap the green leaves of the stalk in foil. In a small bowl mix the honey and ginger together.

  4. Preheat the grill and drizzle the honey mixture over each piece of pineapple.

  5. Place on a baking sheet and grill approximately 10 minutes until golden and caramelised. Serve the pineapple on its own or with natural soya yogurt.


Gluten-Free Snacks and Party Recipes

Sesame & chilli pancakes with tzatziki
Makes 25-30 pancakes
100g gluten-free flour ( Doves Farm, is widely available)
1 egg
150ml soya yogurt
1 green and 1 red chilli , deseeded and finely chopped
1 bunch spring onions , finely sliced, plus extra to serve
2 tbsp chopped coriander
1 tbsp sesame seeds
A little oil for frying


150g Greek yogurt
13cm/5in cucumber , deseeded and grated
2 tbsp chopped mint

Preparation and cooking times
Prep 20 - 25 mins. Cook 15 mins


  1. Blend the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. Tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.

  2. To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.

  3. To cook the pancakes, heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. Fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. Tip onto a plate and keep warm.

  4. To serve, pile onto a large platter, top with a large spoonful of tzatziki and some extra sliced spring onions and serve warm.


Cheese sausage rolls
Makes 25-30
175g gluten-free flour
85g butter
Pinch cayenne pepper
1 egg yolk mixed with 3 tbsp cold water

100g gluten-free breadcrumbs
100g Caerphilly cheese, grated
1 small leek , finely chopped
1 tsp mustard seeds , crushed
3 egg yolks

Preparation and cooking times
Prep 30 mins. Cook 15 mins


  1. To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. Sprinkle the egg and water mixture onto the flour and pulse again until the mixture begins to come together. Tip the mixture onto a board, then gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry. Divide the mixture in half, roll each piece into a 12 x 30cm rectangle and place onto a baking sheet. Do not chill.

  2. Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, reserving one egg yolk for glazing, in a food processor. Divide into two portions and roll each into a 30cm-long sausage shape. Lay a cheese sausage on one side of the pastry. Brush the sausage and pastry with egg yolk and fold the pastry over the top to encase the sausage. Seal the two edges, trim the ends, then cut into 2cm pieces. Arrange on a baking sheet and chill for 30 mins.

  3. Brush the rolls with a little more egg yolk. Bake for 12-15 mins until golden brown.

Freezing ahead
Make to the end of stage 2, then freeze in an airtight plastic box. Bake from frozen for an extra 5-10 mins. per roll.

Polenta bruschetta with tapenade
Serves 6
700ml vegetable stock (Marigold Swiss vegetable bouillon is gluten and dairy-free)
140g instant polenta
2 tbsp chopped fresh basil
2 tbsp olive oil
9 tsp (about half a 190g jar) olive tapenade
9 SunBlush or semi-dried tomatoes , halved
100g mixed salad leaves

Preparation and cooking times
Cook for 30-40 mins plus 1 hr cooling


  1. Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with salt and black pepper. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.

  2. Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with a little oil and grill for 4-5 mins each side, until crisp and golden.

  3. Top each triangle with 1/2 tsp tapenade and half a tomato. Serve warm on salad leaves.


Gluten-Free Herb Omelette Canapes
Makes 30 Canapes
2tbsp olive oil

  1. small leek, sliced very finely

  2. cloves garlic, peeled and sliced finely

50g (2oz) frozen or tinned baby broad beans
1 handful fresh spinach, chopped small
1 handful fresh watercress, chopped small
1 handful fresh parsley, chopped small
5 medium eggs
2tbsp water
2tbsp pine nuts
sea salt, to season
freshly ground black pepper, to season
6-8 slices of fresh gluten-free brown bread, crusts off

Preparation and cooking times
Prep. 10 mins. Cook 30 mins


  1. Heat 1 tablespoon of oil and very gently cook the leeks and garlic till they are quite soft but not brown. Meanwhile warm the broad beans. Beat the eggs with the water in a large bowl. Add the leeks and garlic, the beans, chopped herbs and pine nuts and season to taste. You want the final omelette to be around 2cm/1/2 inch thick, so choose a frying or sauté pan which will give you roughly that depths of mixture.

  2. Heat the rest of the olive oil in the wide pan till almost smoking. Pour in the egg mixture and cook briskly for a couple of minutes till the base of the omelette is firm. Place under a hot grill to cook the top of the omelette. Alternatively pour the mixture into a wide ovenproof dish and cook in a medium oven (180C./350F/Gas Mark 4) for 30-40 minutes or till it is firm. Cool, allowing the omelette to get quite cold.

  3. To serve, toast the bread and cut into rounds or squares with a cutter. Then cut round or squares of the omelette with the same cutter and place on the toasts.You can do this up to half an hour before you want to serve them.


Gluten-Free Mini Margherita pizzas.
Makes 6-8 pizzas
200g (7oz) gluten and wheat-free plain white flour blend
Pinch salt
1tsp caster sugar
1tsp quick yeast
160ml (5floz) warm milk
½tsp vinegar
1 egg
3tbsp sunflower oil

For the margherita topping
2tbsp olive oil
1 large onion, peeled and finely chopped
3 cloves garlic, peeled and finely sliced
sea salt
3tsp (heaped) dried Italian or mixed herbs
2 x 400g (14oz) cans chopped tomatoes
Freshly ground black pepper
Mozzarella, cut into cubes

Preparation and cooking times
Prep 1hr 15 mins. Cook 35 mins


  1. Heat the oil in a wide pan and add the onion, garlic and a pinch of salt to stop them burning, and the herbs. Cook fairly briskly for 5-10 minutes or until they are quite soft. Add the tomatoes, and bring to the boil. Turn down the heat and simmer, uncovered for around 45 minutes or until the mixture is reduced to a thick, lumpy sauce. Season to taste with more salt and black pepper.

  2. In a large bowl mix the flour, salt, yeast and sugar. Beat in the milk, vinegar and egg and then, gradually, the oil. It should form a sticky dough. Cut the dough into large walnut size pieces and then press each flat with your hands on a baking tray. Cover your pizza base with the tomato sauce then scatter over as much cheese as required. Then cover lightly with cling film and leave in a warm place for an hour to rise. Enough for 6-8 mini pizza.

Heat the oven to gas 5, 190ّC, fan 170ّC. Bake for 20-35 minutes, or until the pizzas are sizzling.

Smoked Salmon Toasts
Serves 2
Two gluten free Brown Ciabatta Rolls
4 cm (1½ inches) of cucumber, finely cubed
Smoked salmon, cut into strips
Crème Fraîche
Cracked black pepper
Fresh dill
Lemon wedges

Preparation and cooking times
Prep. 10 mins. Cook 5 mins


  1. Toast the bread on both sides under the grill. Remove the rounded edge from the end of the rolls and slice each roll into 4.

  2. Top with slithers of smoked salmon, diced cucumber and a whirl of crème fraîche, place on the plates and garnish with a sprig of dill and a lemon wedge, topped with cracked black pepper.


Simple Tomato Bruschetta on Ciabatta
Using plum tomatoes for this recipe gives extra flavour and creates a very simple light lunch or starter with a fresh taste.
Serves 8
2 gluten free White Ciabatta Rolls
325-350g ripe tomatoes, preferably plum
4 tbsp extra virgin olive oil
3 cloves garlic, crushed
1 teaspoon balsamic vinegar
8-10 fresh basil leaves, finely torn or 2 tbsp fresh oregano, roughly chopped
Pinch of sugar
Sea salt and cracked black pepper

Preparation and cooking times
Prep 15 mins. Cook 5-6 mins


  1. Place the tomatoes in a large bowl, pierce the skin of each tomato and pour over boiling water. Leave to stand for 2 minutes until the skins have slightly cracked, then pour off the water and remove the skins. Once the tomatoes are peeled, cut them in half and remove the seeds and the stem area.

  2. Preheat the oven to 220ّC/190-200ّC Fan/ Gas Mark 7.

  3. Slice each roll into 4 thick slices. Place 3 tbsp of olive oil and 1/2 the garlic into a small bowl and coat one side of each slice with a pastry brush. Place on a baking sheet, olive oil side down. Place in the oven and cook for 5-6 minutes, until the bread just begins to turn golden brown.

  4. Chop up the tomatoes finely. Place in a bowl and add the remaining garlic and olive oil, along with the vinegar. Add the torn basil or chopped oregano, a pinch of sugar and seasoning and mix well.

  5. To serve place the roll slices on a plate(s), olive oil side up, and add the tomato topping. Top just before serving to prevent the bread becoming soggy.


Red Onion and Goats' Cheese Savory
Serves 2
2 gluten free White Ciabatta Rolls
2 ½ tbsp olive oil
1 medium red onion, peeled and sliced
1 clove garlic, crushed
1 ½ tbsp balsamic vinegar
100g goats' cheese
4 tbsp natural yogurt
Cracked black pepper

Preparation and cooking times
Prep. 15 mins. Cook 20 mins


  1. Preheat the oven to 200ّC/ 180ّC Fan/ Gas Mark 6.

  2. Place 1 tbsp of olive oil into a frying pan, add the red onion, garlic and balsamic vinegar and fry over a moderate heat for 10 minutes until soft.

  3. In a small bowl mash the goats' cheese then add the yogurt and blend together with a fork. Season with black pepper.

  4. Meanwhile cut the rolls in half, place on a baking sheet, flatten slightly and drizzle with the remaining olive oil. Place in the oven for 10 minutes.

  5. Top each half roll with the red onion mixture and further top with the blended goats' cheese. Return to the oven and cook for a further 10 minutes. Serve immediately garnished with rocket leaves, walnuts and a drizzle of balsamic vinegar.


Gluten-Free Cakes, Biscuits and Breads

Gluten-free lemon drizzle cake
200g butter , softened
200g golden caster sugar
4 eggs
175g ground almonds (to make it nut free see below)
250g mashed potatoes
The zest of 3 lemons
2 tsp gluten-free baking powder (Supercook does one)

4 tbsp granulated sugar
juice 1 lemon

Preparation and cooking times
Prep 30 mins. Cook 40 mins. Including cooking potato


  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition to stop the mixture from curdling. Fold in the almonds, cold mashed potato, lemon zest and baking powder.

  2. Pour into the prepared tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Leave to cool slightly for 10 mins, then turn out onto a wire rack. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

Potato ricer : If you have one, use a potato ricer to mash your potatoes; it will give a very light and fine texture.
Make it nut-free
If you'd like to make this nut-free, as well as wheat-free, switch the ground almonds for polenta or wheat-free flour.

Gluten-free sundried tomato bread
Makes 1 loaf.
This is a quick, gluten-free bread - no need for yeast, ready in under an hour.
200g gluten-free white flour (Doves Farm is available at most supermarkets)
1 tsp salt
3 tsp gluten-free baking powder
284ml buttermilk (or same amount of whole milk with a squeeze of lemon juice)
3 eggs

  1. tsp tomato purée

  2. tbsp olive oil

50g sundried tomatoes in oil (about 6-8), coarsely chopped
25g Parmesan (or vegetarian parmesan), grated

Preparation and cooking times
Prep 15 mins. Cook 1 hr.


  1. Heat oven to 180C/fan 160C/gas 4. Mix together the flour, salt and baking powder in a large bowl. In a separate bowl, whisk together the buttermilk, eggs, tomato purée and oil. Fold the wet ingredients into the dry, then add the sundried tomatoes and half the Parmesan.

  2. Grease a 900g loaf tin and pour in the mixture. Sprinkle the remaining Parmesan on top and bake for 50-60 mins until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.


Crisp orange shortbread
Coeliac sufferers need not miss out on home-baked sweet treats with this delicious shortbread recipe.
100.0g butter , softened
50g golden caster sugar
The grated zest of ½ orange
175g gluten-free flour (try Doves Farm)
½ tsp gluten-free baking powder (we used Supercook)

Preparation and cooking times
Prep 10 mins. Cook 15 mins, plus 15 minutes chilling


  1. Heat oven to 190C/fan 170C/gas 5. Lightly oil a baking sheet. Beat the butter, then cream it together with the sugar and orange zest until light. Stir in the flour and baking powder and mix together to form a dough.

  2. Divide the mixture equally into 10 balls, arrange on a baking sheet. Press each ball flat with the tip of a round-bladed knife. Chill for 15 mins, then bake for 12-15 mins until light golden. Leave on the baking sheet for 2 mins before releasing with a palette knife. Slide onto a rack to cool.

Will keep stored in an airtight container for up to a week.

Flourless chocolate & pear cake
85g butter , plus 1 tbsp extra for tin
85g golden caster sugar , plus extra for tin
85g gluten-free dark chocolate , broken into pieces
1 tbsp brandy
3 eggs , separated
85g hazelnuts , toasted and ground in a food processor
4 very ripe pears , peeled, halved and cored
Icing sugar , for dusting

Preparation and cooking times
Prep 20 mins. Cook 40 mins


  1. Cut a circle of baking parchment to fit the base of a 25cm loose-bottomed tin. Melt 1 tbsp butter and brush the inside of the tin, then line the base with the parchment and brush again with more butter. Spoon in 2 tbsp caster sugar, swirl it around to coat the base and sides, then tip out any excess.

  2. Heat oven to 180C/fan 160C/gas 4. Melt the chocolate and butter in a bowl over a pan of hot water, remove from the heat, stir in the brandy and leave to cool. Whisk the egg yolks with the sugar in a large bowl until pale and thick; Carefully fold into the chocolate with the hazelnuts.

  3. In a separate bowl, using a clean whisk, beat the whites until they reach a soft peak (try not to whisk them too stiffly or you'll have trouble folding them in). Stir a spoonful of the whites into the chocolate mix to loosen it, then carefully fold in the rest of them in 2 batches. Spoon into the prepared tin. Level, then arrange the pears over the mixture, cut-side down.

  4. Bake for 40 mins until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin slightly before releasing it, then place on a rack to cool completely. Dust with icing sugar and serve with thick cream or crème fraîche.


Crumble-topped mince pies
These gluten free pies at Christmas will make sure that no one misses out on favorite treats at this time of the year.
125g unsalted butter , chilled and diced
200g gluten-free flour, plus a little extra for rolling
1 tbsp icing sugar
grated zest 1 orange
200g gluten-free mincemeat

For the crumble topping:
25g ground almonds
25g flaked almonds
pinch ground cinnamon
25g unsalted butter , melted
25g soft light brown sugar

Preparation and cooking times
Prep 25 mins. Cook 20 mins. Plus chilling.


  1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp of cold water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.

  2. Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out rounds from the pastry. Re-roll any trimmings and stamp out more until the pastry is used up. Line two 8-hole muffin tins with the pastry rounds, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. At this stage the pies can be frozen, uncooked, in trays for up to 1 month.

  3. Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool slightly in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Toasted cumin flatbreads
These make ideal snacks for lunch or as an accompaniment to a main dish. They are very simple to make and use only a few ingredients.
Makes 8
400g gluten-free self-raising flour , plus extra for dusting
1 tbsp cumin seeds , toasted
300ml natural yogurt
Salt and Pepper

Preparation and cooking times
Prep 10 mins. Cook 10 mins


  1. Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season with salt and pepper. Stir in the yogurt and 100ml water, then mix well to form a soft dough.

  2. Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.


Coconut and raspberry biscuits
These rich little slices take a bit of time to make but the end result is worth every second.
For the base
140g/4½oz butter, softened
60g/2½oz caster sugar
1 egg, preferably free-range, beaten
1 tsp pure vanilla extract
100g/3½oz rice flour
75g/3oz tapioca flour
1 tsp gluten-free baking powder
1 tsp xanthan gum
50ml/2fl oz milk

For the filling
175g/6oz raspberry jam
250g/9oz raspberries

For the topping
100g/3½oz butter, softened
150g/5oz caster sugar
2 eggs, preferably free-range, lightly beaten
225g/8oz desiccated coconut
60g/2½oz rice flour

Swiss roll tin, 20x30cm/8x12in, lined with parchment paper


  1. Preheat the oven to 180C/350F/Gas 4.

  2. To make the base, cream the butter and gradually add the caster sugar. Beat until pale, soft and light. Add the egg, a little at a time, beating well after each addition to stop the mixture from separating, before adding the vanilla extract.

  3. Sift together the dry ingredients and stir gently into the creamed mixture.

  4. Mix everything together lightly and add the milk to moisten. Spread the mixture into the prepared tin, carefully smoothing it out to the edges. Spread the jam gently over the cake mixture and sprinkle with the raspberries. You may need to press them down gently into the cake mixture.

  5. Make the topping. Cream the butter and sugar together as before until pale, soft and light. Add the beaten eggs gradually, beating well after each addition. Mix together the coconut and rice flour and gently fold into the mixture. Carefully spread evenly over the raspberries and bake in the oven for about 35-40 minutes or until a skewer comes out cleanly.

  6. Leave to cool in the tin and cut into 24 biscuits.


Parmesan, poppy seed & caraway twists
These are easy to make and are ideal snacks with drinks.
175g gluten-free flour
85g butter
A pinch of cayenne pepper
1 egg yolk mixed with 3 tbsp cold water
1 egg , beaten
3 tbsp freshly grated Parmesan (or vegetarian alternative)
1 tbsp each poppy seeds and caraway seeds

Preparation and cooking times
Prep 15 mins. Cook 10 mins


  1. To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whiz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. Tip the mixture onto a boar or work surface and using your hands, gently form the pastry until it begins to come together in a ball, adding more water if it feels dry.

  2. Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. Lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.

  3. Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.


Gluten-free Lemon Meringue Pie
Lemon Meringue pie is a favorite dessert around the world. But having a gluten allergy need not stop you enjoying this wonderfully traditional dessert.
Serves 4
For the pastry
200g (7oz) gluten and wheat-free plain white flour blend
1tsp caster sugar
100g (4oz) chilled butter
4tbsp chilled water
2tbsp cornflour, check this does not contain gluten
2 large eggs, separated
The juice and grated zest of 2 large lemons

Preparation and cooking times
Prep. 30 mins. Cook 40 mins


  1. Preheat the oven to gas 4, 180§C, fan 160§C.

  2. Put the flour and sugar into the bowl of a food processor and chop the butter into the flour in small pieces. Whizz quickly, the mixture should resemble breadcrumbs. Tip into a bowl, make a well in the middle and tip in the chilled water. Using cold hands quickly, pull the flour into the water and pull into a ball of firm dough, do not ?over work' it. Wrap the pastry in cling film and chill for 30 mins.

  3. Remove the pastry from the fridge and rollout between two pieces of floured cling film to prevent it cracking or sticking. Using a rolling pin to pick it up, line a 20cm (8 inch) flan dish. If it tears, don't worry, just patch it together with your fingers, it is all going to be covered with the filling! Line the flan dish with aluminium foil and weight it down with baking beans, dry beans or rice to blind bake. Bake for 20 minutes then remove the foil and beans and continue to bake for a further 10 minutes or until the pastry is cooked and crisp.

  4. While the pastry case is cooking mix 150g (6oz) of the sugar thoroughly with the cornflour in a pan, add the water and bring it to the boil over a low heat stirring continually. Cook the mixture until it thickens then remove it from the heat. When it has cooled slightly add the egg yolks and stir vigorously. Return the pan to a very low heat and gradually add the butter in little bits along with the lemon juice and zest. Taste to make sure that it is not too tart (or too sweet) for you adjust by adding more sugar or lemon accordingly. Spoon the curd into the pastry case.

  5. Beat the two egg whites vigorously until they are stiff. Then add the remaining 100g (4oz) sugar and continue to whisk until the meringue is very stiff and shiny. Spoon over the top of the curd making sure that it is totally covered. Increase the heat of the oven to gas 5, 190§C, fan 170§C and bake for 8-10 minutes or until the top of the meringue is lightly browned.

Remove and cool before eating.

Lemon Meringue Kisses
Makes 30 biscuits
100g (31/2oz) butter, softened
50g (2oz) caster sugar
zest of an unwaxed lemon
150g (5oz) plain flour
2 medium egg whites
100g (31/2oz) caster sugar
3tbsp lemon curd

Preparation and cooking times
Prep. 25 mins. Plus 1 hr chilling and 20mins to cook


  1. Place the butter, sugar and zest in a mixing bowl and cream together. Sieve in the flour and a pinch of salt and, using your hands, knead the mixture into a dough. Shape into a disc, wrap in cling film and chill for 1 hour.

  2. Preheat the oven to gas 3, 170ّC, fan 150ّC. Roll out the dough on a lightly floured surface to about 5mm thick. Using a 4cm (1½in) fluted cutter, stamp out 30 circles. Place on a baking tray and bake for 10-12mins.

  3. Whisk the egg whites in a large mixing bowl to form stiff peaks. Add the sugar 2 tbsp at a time, until the mixture is thick and glossy.

  4. Place ¼ tsp of lemon curd on top of each biscuit, then spoon or pipe 1 tsp of meringue on top. Return to the oven and bake for 7-8 mins until the meringue is golden.


Victoria Sponge Sandwich
This is a classic tea time favorite that the whole family enjoy.
Serves 12
200g (7oz) butter or dairy-free spread, if you want the cake to be dairy free
200g (7oz) caster sugar or light muscovado sugar
4 small or 3 medium eggs
200g (7oz) gluten and wheat-free white self-raising flour blend
sieved or seedless raspberry or other good jam
1tsp icing sugar

Preparation and cooking times
Prep.10 mins and 40 mins to cook, 20 mins to cool


  1. Heat the oven to 180ّC/350F/Gas mark 4.

  2. Beat the butter or spread with the sugar in an electric mixer for 3-5 minutes or until it is light and fluffy. Lightly beat in one egg with a tablespoon of flour. Gradually add the rest of the egg, then fold in the rest of the flour. Oil a loose 15cm (6inch) or 20cm (8 inch) cake tin (depending on whether you want your cake to be small and high or larger and flatter). If you do not have a loose-bottomed tin, line it with oiled greaseproof paper. Spoon the mixture into the tin and tap the cake tin gently a few times to flatten out the top.

  3. Bake for 40 minutes or until a skewer comes out clean. Remove from the oven, allow to cool for a few minutes and then remove from the tin onto a wire rack and allow to cool completely.

  4. When the cake is cold, carefully cut it in half horizontally and spread a thick layer of jam over the bottom section. Carefully replace the top section and, using a sieve, sprinkle the top with icing sugar.


Gluten-free White Bread
Makes 20 slices
450g (1lb) Doves Farm gluten-free white bread flour blend
generous ½tsp salt
2tsps quick yeast
1tbsp soft muscovado sugar
325ml (11floz) warm milk - cow, goat, soya or oat
1tsp cider vinegar
2 eggs
2tbsp olive oil plus
4tbsp oil from a jar of sun-dried tomatoes

Preparation and cooking times
Prep 15 mins. 1hr to rise and 45mins to bake


  1. Mix the flour, salt, yeast and sugar in one bowl and in another large bowl mix the milk with the vinegar, eggs and 2 tablespoons of the oil, then add the flour mixture and chopped tomatoes and mix well. Continue to mix while you add the extra oil. It should make quite a sticky dough.

  2. Put the dough in a 1 kilo (2lb) loaf tin, slightly smooth the top and cover lightly with cling film. Leave in a warm place to rise for an hour.

  3. Heat the oven to 220C/425F/Gas mark 7. Bake the loaf for 45-50 minutes or till it sounds hollow when you take it out and tap the bottom. Cool on a rack before slicing.


Gluten-Free Tea Scones
Makes 10
250g gluten free white flour
2 x 5ml sp (2tsp) baking powder, gluten free
25g (1oz) caster sugar
50g (2oz) hard margarine
1 medium egg, beaten
3-4 x 15ml sp (3 - 4 tbsp) milk

Preparation and cooking times
Prep. 10 mins. Cook 10-12 mins


  1. Mix together well the flour, baking powder and sugar.

  2. Rub in margarine with fingers to resemble fine breadcrumbs.

  3. Stir in the egg and sufficient milk to give a soft but not sticky dough.

  4. Knead lightly for ½ minute on a surface dusted with flour.

  5. Roll out to 1.5cm (3/4in) thick, cut into rounds using a 5cm (2in) plain cutter.

  6. Place on a greased baking tray and bake in a preheated oven for 10 minutes or until well risen and golden.

  7. Serve with butter, cream and preserves.

For cherry Scones add 50g (2oz) glace cherries, chopped.

Gluten-Free Boiled Fruit Loaf
Serves 8-10
115g (4oz) butter or margarine
115g (4oz) caster sugar
140g (5oz) currants
140 (5oz) raisins
150ml (6fl oz) water
250g (9oz) gluten free white flour
5ml (1tsp) baking powder (gluten free)
1 small carrot, grated

Preparation and cooking times
Prep. 45 mins, allowing 25 mins cooling time. Cook 1 hr 15 mins


  1. Place butter, sugar, currants, raisins and water in a saucepan and simmer gently for 15 minutes.

  2. Allow to cool. Mix together the flour and baking powder and stir into fruit mixture with grated carrot.

  3. Pour into prepared tin and bake in a preheated oven for 1¼ hours.

  4. Leave in tin for 15 minutes before transferring to wire rack to cool.


Chocolate and Almond Roulade Cake
115g unsalted butter
115g caster sugar
4 eggs, separated
55g gluten-free or gluten-free/wheat-free breadcrumbs
100g plain chocolate gluten-free
55g ground almonds or hazelnuts
1 x 20cm-22cm lined loose bottom cake tin

Apricot Jam
100g plain chocolate, gluten-free
55g unsalted butter
55g caster sugar
2 tsp warm water

Preparation and cooking times
Prep. 15 mins. Cook 40 mins


  1. Preheat the oven 180ّC/160ّC Fan/Gas Mark 4

  2. Cream unsalted butter with caster sugar together in a large mixing bowl.

  3. Melt the chocolate in a small bowl over a pan simmering water.

  4. Add the 4 egg yolks to the creamed mixture, along with the breadcrumbs, melted chocolate and the ground almonds (or ground hazelnuts).

  5. Whisk the egg whites till they form stiff peaks, carefully fold half into the chocolate mixture followed by the other half.

  6. Spread mixture into lined cake tin and bake in the preheated oven for 40 minutes or until cooked.

  7. Leave to cool in the tin.

  8. To decorate: cut cake in half and spread liberally with apricot jam sandwich together.

9. Place the chocolate, unsalted butter, caster sugar and 2 tsp warm water in a bowl and place over a pan of simmering water for all to combine together. Leave to cool slightly for a few moments then cover the top of the cake.

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