Top 5 Gluten Free Recipes
Top 5 Gluten Free Recipes
Our compilation of 5 utterly delicious gluten free recipes, including recipes for gluten free pancakes and gluten free pizza. No one should have to give up on their favourite foods because of special dietary needs... And we can prove it with the help of our lovely free from makers.
Creamy Pasta with Peppers and Hazelnut by Mamma Flora
6 romano peppers
3 Spring onions
Preheat the oven at 180C. Place the whole peppers on a baking tray and cook for 40 minutes. Bring water to boil on the stove, add salt and cook the pasta. When the peppers have cooled, peel them from the top (near the stem) down. Wetting your hands should make this easier. Gently fry the spring onions in one tablespoon of olive oil. Cut the peppers and put them in a blender with the onions, some olive oil, salt and pepper. Blend until smooth. Mix with the pasta and top off with parsley and hazelnuts
Best Gluten Free Banana Bread Recipe by @wrightfoodie for Sweetpea Pantry
45g chopped pecans or walnuts
3½ bananas (approx 365g)
20g dark chocolate chips
2 tbsp pecan butter (or any nut butter)
1 tsp each: Baking powder, baking soda, ground cinnamon, vanilla extract
60mls milk (plant-based works too)
Pinch of salt
Preheat oven to 180C. Line loaf tin with greaseproof paper. Mash bananas in a large bowl. Add all ingredients and mix well. Bake for 40-45 minutes (or until the knife comes out clean). Enjoy warm with butter or nut butter on top. Alternatively you can slice and freeze it once cool
Strawberry Almond Butter Oat Bars by Sweet Deceits
1 x Sweet Deceits Flapjack
2 tbsp oat flour
50g chopped strawberries
Line the baking tray with greaseproof paper. Follow the instructions on the back of the kit and combine both sachets in a bowl. Combine 150g of mixture with the oat flour, mixing well. Press the mixture into the base of the baking tray. Add the strawberries to the remaining mixture and spread it on top of the base layer. Bake for 20 minutes. Remove from oven, cut into bar shapes after 5 minutes. Allow to cool completely before digging in
Spinach, Sweetcorn and Pesto Pancakes by Sweetpea Pantry
1 small handful of finely chopped spinach
1 tbsp pesto
½ a can sweetcorn
For the topping - chop and gently mix:
Sprinkle chilli flakes
Squeeze lemon juice
Make your pancake mix following the instructions on the pack. Add the spinach, pesto and sweetcorn to it. Cook in a pan with a bit of butter. Stack up and enjoy with your topping. Try more toppings like grated courgette, halloumi, chopped peppers etc.
Gluten free pizza bases by Rana's Artisan Bakery
90ml warm water
Gluten free flour for dusting
Toppings - oregano, dried thyme, olives, feta cheese, olives, onion, etc.
Add the flatbread mix and water and let it stand for 5 minutes, then beat for 1 minute. Lay parchment on flat surface, dust with flour. Shape the dough into a spherical shape using a wet spatula (it will be wetter and stickier than normal gluten dough). Sprinkle the dough with water and flatten. Leave in a warm place for 30 minutes before cooking.
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