Gluten Free Recipes

Gluten Free / Wheat Free Recipes

Thank you for taking a look at my review regarding Wheat Free/Gluten Free recipes. My interest in this topic began when my husband started to display some of the the symptoms relating to an allergy to wheat/gluten. I had no idea that wheat/gluten appeared in so many things so struggled at first to know what to prepare food wise for my husband. Here are a few of my findings.

Chicken risotto ...
...purpose wheat free flour OR gluten free flour (depending on dietary needs)
1 tsp baking powder
15 g low-fat spread, margarine or butter
280 ml milk (buttermilk, cow, goat or soya/soy)
1 large egg
pinch of salt
1 firm banana, chopped fairly small
125 g blueberries, fresh or defrosted from frozen

1. Melt the low-fat spread, margarine or butter then whisk into it the egg and milk.
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Gluten Free / Wheat Free Recipes

Thank you for taking a look at my review regarding Wheat Free/Gluten Free recipes. My interest in this topic began when my husband started to display some of the the symptoms relating to an allergy to wheat/gluten. I had no idea that wheat/gluten appeared in so many things so struggled at first to know what to prepare food wise for my husband. Here are a few of my findings.

Chicken risotto - wheat free recipe
serves 2-3

200 g risotto rice (arborio)
2 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
8-10 medium mushrooms, sliced
750 ml wheat free/gluten free vegetable stock
2-3 skinless chicken breasts, chopped
1 tbsp olive oil
2 tsp dried oregano
freshly ground black pepper
50 g parmesan cheese, grated (optional)

1. Put 2 tbsp olive oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent.

2. Add the onion, peppers and mushrooms and cook for another 5 minutes, being careful not to brown the rice.

3. Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.

4. Put the chicken pieces in a frying pan with 1 tbsp of oil and cook until lightly browned.

5. At the end of the risotto cooking time add the chicken, oregano and seasoning and mix well.

6. Serve sprinkled with grated parmesan.

Stuffed peppers - wheat free recipe
serves 2

1 green pepper, halved and cored
1 red pepper, halved and cored
1 yellow pepper, halved and cored
6 slices Parma ham
12 tbsp cooked rice
6 med. mushrooms, chopped & lightly sautéd
1 egg, beaten
3 tbsp greek yogurt or fromage frais
100 g cheese, grated
freshly ground black pepper
preheat oven: 200°C, 400°F, Gas 6
1. Arrange the split peppers in a greased ovenproof dish.

2. Put 2 tbsps of rice in the base of each pepper.

3. Mix the egg and the yogurt together and put 1 tbsp on top of the rice in each pepper.

4. Scrunch each slice of Parma ham into the peppers on top of the rice, then top with the mushrooms.

5. Spoon the remaining egg mixture on top of the mushrooms, and cover the top with the grated cheese.

6. Bake in the oven for 40 minutes.

Smoked fish pie - wheat free recipe
serves 2 - 3

275 g smoked cod fillet
275 g haddock fillet
100 g prawns
100 g mushrooms, sliced
400 ml semi-skimmed milk
75 g goats cheddar, grated
2 tbsp cornflour
1 tsp wheat free/gluten free english mustard
freshly ground black pepper

mashed potato (with no milk added just margerine or butter & seasoning)

preheat oven: 200°C, 400°F, Gas 6
1. Put the uncooked cod and haddock into a saucepan and cover with the milk. Bring to the boil then gently simmer for 15 minutes until the fish flakes easily. When cooked remove the fish with a slotted spoon and put aside to cool slightly, reserve the fish flavoured milk.

2. In a saucepan using 2-3 tablespoons of the reserved milk, mix the cornflour until smooth. Gently heat and slowly add approximately ¾ of the milk, stirring continously to keep the sauce smooth. When thickened add the cheese, mustard and freshly ground black pepper and stir thoroughly.

3. Remove the fish from it's skin by gently taking flakes of flesh, and removing any bones. Put into a bowl, add the prawns and gently mix together. Place the mixture into an ovenproof dish.

4. Sprinkle the mushrooms over the top of the fish, then cover generously with the cheese sauce.

5. Spread the mashed potato over the top, making sure the potato seals to the edges of the dish, and then using a fork rake the top of the potato to help it go crispy.

6. Bake on the top shelf for 35-40 minutes if using a deep dish, or 30 minutes if using a shallow dish.

Blueberry pancakes - wheat free recipe
makes 5-8

110 g all purpose wheat free flour OR gluten free flour (depending on dietary needs)
1 tsp baking powder
15 g low-fat spread, margarine or butter
280 ml milk (buttermilk, cow, goat or soya/soy)
1 large egg
pinch of salt
1 firm banana, chopped fairly small
125 g blueberries, fresh or defrosted from frozen

1. Melt the low-fat spread, margarine or butter then whisk into it the egg and milk.

2. In a separate bowl mix the flour, baking powder and salt, then stir the milk mixture and mix until there are no dry ingredients visible, the mixture should be a bit lumpy so do not beat.

3. Stir in the banana. Leave the batter mix to stand in the refrigerator for 30 minutes.

4. Heat a small omelette pan and very lightly oil, spoon approximately 3 tablespoons of the mixture into the pan, making sure you get an even spread of banana. Sprinkle some blueberries on top.

5. Cook the pancake for 2 - 3 minutes, the batter on the top of the pancake will start to break, then turn over for approximately 1 - 1½ minutes. Put on a plate and keep warm in a low oven until they are all made.

6. Repeat steps 4 and 5 until all the mixture is used up. Sandwich each pancake in the oven with baking parchment so that they don't stick together. Serve immediately.

These pancakes are delicious served with greek yogurt, vanilla ice cream, Nutella or Green & Blacks Organic Chocolate Spread.

Rhubarb crumble - wheat free recipe
serves 4-6

rhubarb:
450 g rhubarb
3 tbsp sugar
3 tbsp water

crumble topping:
150 g rice flour (brown, white or a mix of the two)
75 g oat flour (if you don't have oat flour use more rice flour)
75 g butter, margarine or low fat spread
75 g soft brown sugar

preheat oven: 180°C, fan 160°C, 350°F, Gas 4
1. Wash the rhubarb thoroughly and remove any stringy pieces, then chop into 3-4cm (1-1½") pieces. Place in a large saucepan and add the sugar and water.

2. Bring the rhubarb to the boil then turn down to simmer gently for 10 minutes. Try to avoid the rhubarb turning into mush, you ideally want the rhubarb pieces to retain some of their shape, although to be softened.

2. When cooked spoon the rhubarb into an ovenproof dish using a slotted spoon so that you don't end up with too much cooking juice in the dish with the rhubarb, set aside and make the crumble topping.

4. Put the flours, butter and sugar into a large bowl and mix together until it resembles fine breadcrumbs.

5. Spoon the crumble topping evenly over the rhubarb, making sure that you go right up to the edges of the dish and covering the rhubarb completely.

6. Bake in the oven for 30-40 minutes on the top shelf. When cooked the crumble topping will be golden brown and you'll have some rhubarb juices bubbling at the sides of the dish.

7. Serve immediately with custard, fresh cream or ice cream.

This rhubarb crumble is delicious hot or cold, and any leftovers can be microwaved to reheat. 

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