The toughest time for being a Coeliac is lunch time. The options are just paltry, so having a steady stream of options help. This recipe for prawn mayonnaise is easy and quick to make. You can eat it fresh or you can store it in the fridge for a few days or make enough sandwiches for the week ahead to save time. This easygluten-free prawn mayo sandwich recipe is the time-saving recipe you need. I've added in some fresh cucumber but you could use lettuc, red onion or even radish if you prefer. Serve each shrimp sandwich with crisps or potato chips.
With this easy, fail-proof recipe, you'll be able to enjoy classic gluten free buffalo wings anytime you want!
Yield: 4 servings
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The Best Damn Gluten-Free Buffalo Wings
Is there anything better than hot wings? (Hint, the answer is no; there isn't.) And when you're gluten free, buffalo wings are one of the first things off the menu. But with this easy recipe, you can enjoy hot wings again and these are so good you can even serve them to your friends who can eat gluten and they won't notice a difference!
Make the best from scratch gluten free deep dish pizza, so easy to whip up and ready in minutes!
Gluten-Free Deep Dish Chicken Pizza
On last week's episode of the Great British Bake Off, the contestants tackled hand-tossed pizza. Admittedly, with gluten free pizza, it'd be pretty difficult to hand toss it since there's no gluten in it to give it the stretchyness it needs. So instead, this is a tried and true recipe for deep dish gluten free pizza. You'll absolutely love it! The recipe is for a chicken-based white pizza but you should use the toppings you like best--anything and I mean anything will taste delicious on this base and you won't even believe it's gluten free. Grab the gluten free deep dish white chicken pizza recipe here.
A few weeks ago, I felt a cold coming on. One of those horrible summer colds that are always a pain to get over, so I reached for my superfoods and nipped it in the bud. Superfoods are nature's remedies for ailments like a common cold and this salad is filled to the brim with them! From the crunchy bed of spinach, red cabbage and carrot to the fresh wild salmon and the garlic and honey in the sauce--it is Superfood Central!
Chilli peppers--or flakes, in this case--are great for colds, but you know what else is? Garlic. It's why it's one of the prominent ingredients in my mucus buster cold and flu home remedy, perfect for when you haven't managed to ward the cold off and are suffering from a blocked up or a runny nose! This salmon dish is a lot more pleasant than that drink and still achieves the same benefits and more.
Crispy on the outside and fluffy on the inside, these perfectly spiced gluten-free and vegan red potato wedges are the perfect addition to any meal!
Yield: 2-4 servings
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Gluten-Free Vegan Red Potato Spiced Wedges
Potatoes have always been my favourite food;they're my green eggs and ham: I'll eat them anywhere; I'll eat them here or there. And I'll eat them any way they come: steamed, boiled, fried, baked. I'll eat them in cubes or wedges or thin strings or chunky chips or crinkly fries or pillows of gnocchi or piles of mash. I do not care; just give me the potatoes.
These gluten free and dairy free chicken parmesan sarnies are served hot from the oven--perfect for your party, the big game or an outside-of-the box weeknight dinner!
Yield: 8 sandwiches
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Gluten Free Dairy Free Hot Chicken Parmesan Sandwiches
These super quick sandwiches were born out of necessity and as an homage to a childhood favourite, hot ham sandwiches. And I'll admit this straight away, there is no Parmesan cheese in this recipe because actual Parmesan has dairy, but if you're cool with consuming dairy feel free to swap my dairy free alternative for full blown Parm!
This lightened up rice pilaf is bursting with fresh citrus flavours and succulent salmon and whips up in under 20 minutes!
Yield: 4 servings
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Gluten Free One Pot Salmon Lemon Pilaf
This dish just scream spring and early summer. It's a perfect light option for warmer weather that is still filling and full of all the nutrients and goodness you need. I love the way the flaked salmon adds another dimension to this dish and the fresh squeeze of lemon with the zest is pretty unbeatable. We kept things simple and dairy free in this version, but you could totally grate over a nice hard cheese like Pecorino or Parmesan for an added layer of depth.
Special thanks to Sabbini for the fabulous background tiles used in this post.
Ingredients:
For the pilaf 1 white onion, diced 1 garlic clove, diced 1 lemon, zest and juice 2 tablespoons olive oil 200 grams long grain rice 240 grams boneless, skin-on salmon fillets 250ml water 250ml chicken stock fresh parsley black pepper* sea salt (optional) Need a conversion? Use this handy chart.
*Note: You'll want plenty of black pepper.
Heat one tablespoon of the olive oil in a pan and fry the salmon for about 30 seconds on each side to sear. Don't worry if some of the skin is stuck to the bottom of the pan, it'll add more flavour! Remove the salmon from the pan and set aside.
Add the remaining oil to the pan and fry the garlic and onion until fragrant and translucent, no more than five minutes.
Add the rice and stir to coat in the oil and allow to slightly toast.
Add the chicken stock and the water and cover and simmer until the water is evaporated, about 13 minutes.
Flake the salmon into good-sized chunks while the rice simmers. Once the water has evaporated, stir through the salmon and a good bit of black pepper. Cover and remove from the heat and allow to rest about 10 more minutes.
Stir in the lemon zest and juice, sprinkled over fresh parsley and great over cheese (if using) and serve.
This 20 minute, one-pot Moroccan stew is packed with veggies but the star is the gluten free MOR sausages spiced with harrisa paste and bursting with chickpeas, red peppers and delicious pork!
Yield: 4-6 servings
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Gluten Free One Pot Moroccan Sausage Stew
With it warming up here in Manchester, being in an un-air conditioned kitchen is pretty much as unbearable as it gets. Plus, running the oven all day just adds to the overall heat in the house and nobody needs that when it's well into the 80s. The weather really makes this dish perfect for this time of year; it's a shame that stews are generally reserved for colder months, when they are just as comforting and can be made lighter and perfect for summer.
This recipe is the epitome of cooking for the lazy. Virtually everything comes from a tin or a can and all you have to do is open, drain and pour. This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages?
They are 100 per cent gluten free pork sausages filled with Moroccan spices, cauliflower, chickpeas and red peppers from the amazing people (and my new bezzie marras) at MOR. Each serving of these sausages contains much less fat than standard sausages.The fine folks at MOR have also used veggies that are high in protein, fibre and vitamins B6, C and K--basically, these are healthy sausages, guys.
Disclosure: This is a sponsored post for MOR Food.
I have been compensated for this post, however all opinions remain my
own and I was in no way influenced by the company. Should you choose to
purchase the products, I will not receive a commission or any monetary
compensation. You can review my disclosure policy in full here.
Take an ordinary packet of gluten free spaghetti and elevate it with these 8 clever variations!
When you have to eat gluten free, your meals are in danger of becoming repetitive. Whether you're recently diagnosed or a gluten-free veteran, here are 8 delicious and completely creative ways to have spaghetti. Throw out the bolognese sauce and fire up that boiler! You're just 10 minutes away from a truly delicious gluten free spaghetti dinner!
You'll feel like you're on holiday when you bite into these delicious gluten-free coconut covered prawns!
Yield: 4 servings
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Best Ever Gluten-Free Coconut Shrimp
No matter what you call them--shrimp or prawns--cover them in coconut and everybody loves them! This dish is a taste of the islands and if you close your eyes and take a bite, you'll feel like you're on holiday!
Coconut shrimp is one of those staple American dishes--popular all over the country in restaurants and bars. Whether you use teeny tiny baby shrimps or big king prawns, the combination of sweet shrimp with even sweeter coconut dunked in spicy and sweet Thai chili sauce is absolutely superb. Seriously, my mouth is watering just remembering how delicious this dish was.
I love a roast dinner and I don't care if it's pork, chicken or beef. Sunday roast dinners are popular here in the UK and we've been having one every week, so I've been on a mission to find yummy ways to put the leftovers to use. Cook once; eat twice and all that. This recipe was inspired by that desire to re-purpose our leftovers and uses my juicy roast chicken recipe and my vegan crispy roast potatoes recipe, too.
Crispy and golden perfect roast potatoes without a trace of gluten or animal product in sight!
Yield: 6 servings
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Best Ever Gluten Free and Vegan Crispy Roast Potatoes
Crispy on the outside and fluffy inside, these roast potatoes are everything you've ever wanted a spud to be! With no smelly goose-fat in sight and all plant-based ingredients, you'll flip for these lightened up roasties! While I'm a true meat connoisseur, I have been making an effort to live a more plant-based life by eliminating unnecessary animal products from my diet.
Maybe they're not one of your 5-A-Day, but potatoes are pretty powerful (and dead comforting) on their own--check out all the different ways you can use them. Must we really smother them in animal fat to enjoy them? Move over, Delia; this is how an Old Millennial makes roast potatoes!
A gluten free interpretation of a classic French fougasse, that's vegan-friendly!
Yield: 4 fougasse
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Gluten Free Fougasse
I first encountered the fougasse about two years ago on a one-day baking workshop hosted by Pinterest. Then, the fougasse I made, with its poppy seeds and delicious herbs, was full of gluten and I couldn't eat it. I never went back to the idea of making a gluten free fougasse. When I saw it on Great British Bake Off last week, I was excited but also nervous. Gluten free bread can be difficult at the best of times, but trying to replicate a recipe from two years ago into a gluten-free version was daunting.
Still, here's my attempt and I have to say, it turned out much better than I thought! Just a few things to remember: gluten-free bread doesn't rely on the structure of gluten to give it that elastic texture. As a result, this is a more dense bread than its gluten counterpart, but it's still delicious! In my reasearch, I learned that the fougasse is eaten in dozens of different ways, from a savoury snack to a Christmas dessert. I decided to keep it simple and stick to French herbs, but you can use whatever you'd like!
Ingredients:
For the fougasse 1 teaspoon honey 1 teaspoon sea salt 1 1/2 teaspoons easy blend yeast 2 tablespoons olive oil 30 grams gluten free buckwheat flour 75 ml boiled water 150 ml cold water 270 grams gluten free bread flour herbs de provence sea salt Need a conversion? Use this handy chart.
You can even add some caramelised onions to this recipe or a sprinkle of cheese or even a few twists of salty French salami or other cured meat. As I mentioned, there are dessert versions of fougasse, sweetened with sugar, dried fruits and nuts, giving you endless possibilities once you've mastered this delicious recipe!
Gluten Free Vegan Fougasse
Instructions:
Place the flour in a bowl and stir in the yeast and salt.
Boil a kettle and fill a jug with 75 ml hot water and top with 150 ml cold water.
Add the olive oil and honey to the water.
Create a well in the middle of the dry mix and dump the water, oil and honey mix in the centre.
Mix quickly to make a soft, sticky dough.
Sprinkle a bit of the buckwheat flour onto a clean surface and knead the dough until smooth.
Don't knead too much - remember gluten free dough behaves differently from gluten dough.
Place back in the bowl and cover with a towel for an hour.
Knock back the dough, divide into four equal parts and shape into vague leaf shapes.
Use a bench scraper to cut one vertical line down the centre and three to six diagonal lines on either side.
Sprinkle each fougasse with the herbs and a bit more salt and allow to rest for 20 minutes while the oven preheats to 240c / 450f.
Bake the fougasse up to 20 minutes or until cooked through. If the fougasse isn't browning, feel free to brush each fougasse with a little olive oil or butter and return to the oven.
More Gluten Free Great British Bake Off Challenges:
This gluten free, vegan & vegetarian friendly butternut squash & leek soup is creamy & indulgent!
Yield: 4
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Gluten Free & Vegan Butternut Squash & Leek Soup
It is soup season! The absolute best time of the year and to kick things off, I thought I'd share a lovely recipe suitable for my fellow Coeliacs, vegans and vegetarians, too! You will not believe how easy this soup is to make and how super creamy and delicious it is! It's the perfect thick soup for Bonfire Night, by the way! Just a head's up; I've used cashew milk to make this soup extra creamy and give it a nice, nutty flavour which works so well with butternut squash. Prepare to be blown away. Oh, and this soup is definitely freezable, too!
This creamy mushroom risotto is naturally gluten free and finished with a luscious sage oil & Parmesan crisp!
Yield: 2
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Gluten Free Portabello Risotto with Sage Oil & Parmesan Crisp
I carry my tension in my shoulders and when I've had a stressful day and need to unwind, nothing relaxes me more than laboriously stirring a skillet of risotto. The thing about a good, creamy risotto is that you have to pay it attention. You have to shower it with wine, feed it stock and slowly coax it together. You can't rush a good risotto - although you can successfully pull off a decent slow cooker risotto.
I first shared this recipe four years ago and it is a dish that we have had a lot over the years! You don't have to use portabellos; you can use your favourite mushroom. But if you do; definitely pair them up with the nutty Parmesan! And those Parmesan crisps are a fun way to bring in a bit more flavour to your dish.
Ring in 2016 with these decadent gluten free Castello Havarti cheese canapes!
Yield: a dozen
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New Year's Eve Gluten Free Havarti Canapes
One of the best things about New Year's Eve is having a sophisticated late night soiree, passing nibbles and drinks around the room as you count down the end of the year and start of a new one. No New Year's Eve party worth attending skimps on the canapes! This recipe is ridiculously easy; there's no cooking involved (unless you decide to go whole hog and make your own homemade chutney) and it's ready to throw together in minutes!
Although I've branded it as being a New Year's Eve recipe, you can easily use it any time of year as an appetiser or canape for any party you find yourself hosting! Go as lavish or as budget on the crispbreads or crackers and the chutney, but do not skimp on the cheese! The cheese is the star of this recipe. I used an indulgent Havarti, from Castello that is so creamy and moreish even the most fussy cheese eater won't be able to resist.
Broad beans with Serrano ham is a Spanish tapas full of flavour and the perfect #MyHolidayDish creation!
Yield: 4 servings
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Broad Beans with Serrano Ham
After a holiday, the bit that I find I miss most is the food. Especially when I've visited a culinary wonderland like Spain. So when the team at James Villas sent my hamper full of the ingredients needed to make Jo Pratt's delicious tapas recipe for Habas con Jamon, I couldn't wait to get stuck in!
This lovely and quick gluten-free tapas dish from Jo's newest cook In the Mood for Healthy Food, a real page-turner of beautifully photographed food and a collection of recipes that skimp on calories but not on flavour.
Cooked to perfection in the pressure cooker and finished with a sweet sticky sauce, these gluten free ribs are finger lickin' good!
Yield: 1 or 2 racks of ribs
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Pressure Cooker Gluten Free Honey Barbecue Ribs
Growing up in the Sandhills of North Carolina, barbecue was a way of life.Summer is always defined by finger-lickin' barbecue sauce, pig pickin's with piles of meat and ribs and a warm, gentle breeze. Living so far from home, it's these memories I miss most and these things that I try to share with my family, giving them a piece of who I am and where I came from: these moments that define both my culture and who I am.
We are ribs people. We'll get stuck into a plate of ribs: be they beef, pork or lamb. We just ask that they're doused in sticky sauce! Tuck a napkin into the collar of your shirt, prop yourself up at the table by your elbows and have the wet wipes on standby. Back home ribs are cooked one way: on the barbecue grill in the 30 degree heat of my hometown.
I'm Anyonita, an American living in Britain, chasing great meals and beautiful places. After years as a food blogger, I'm taking Anyonita Nibbles on the road. Expect food, travel, restaurant finds and plenty of recipes from the archive.
This is a hallelujah recipe because it's so easy, so yummy and effortless. You don't even have to mess around with adding lots of seasonings for flavour because the sausages have it under control. And those sausages? 
