Here at Gluten Free WorldWide we don’t just want you to enjoy the best of gluten-free food in restaurants and cafes, but also at home. To this end we have compiled some of the best gluten-free recipes, focusing on dishes which more often than not are gluten-full rather than gluten-free so you can enjoy all of the things you usually miss out on.
To get updates on new recipes ‘Like’ us!
The recipes are divided into the following sections, click on a section title below to be taken to the recipes:
Gluten Free Basics
Gluten-free Pizza Base
1 teaspoon of sugar
300ml of lukewarm water
2 x 7g sachets of dried yeast
300g of gluten free flour
1 teaspoon of xanthan gum
1 level teaspoon of gluten-free baking powder
1 teaspoon of salt
1 table spoon of rapeseed oil
Topping ingredients of your choice
- Dissolve the sugar in half the warm water, stir in the yeast, mix well and set aside for 7 minutes to allow the yeast to begin to work.
- Put the rest of the dry ingredients in a large bowl, add the yeast mixture and oil and mix well, add the remaining water a little at a time. Mix through until you have a smooth, fairly wet dough.
- Cover the bowl with a clean tea towel and allow the dough to rise in a warm place for about 20 minutes.
- Preheat the oven to 200c / 400f / gas mark 6.
- Divide the dough into two balls. Place one on a sheet of baking paper. Cover with a second sheet of baking paper and flatten the dough out between the two to form an 8inch / 20cm circle. Repeat to make a second base.
- Transfer the bases onto baking trays. Bake the pizza for about 8-10 minutes and then remove to add the toppings of your choice.
- Return to the oven for a futher 15-20mins until golden. Serve immediately.
150g / 5 oz gluten-free plain flour
200ml / 7fl oz whole milk
100ml / 3fl oz water
pinch of salt
25g / 1 oz butter, plus a little extra for greasing
- Add a pinch of salt to the flour and sift it into a large bowl. Make a well in the middle of the flour.
- Mix the milk and water together.
- Break the eggs into the well and start whisking slowly.
- Add the milk and water gradually as you whisk, mixing all of the indgredients together.
- Continue until you have a smooth batter then set aside for 30 minutes.
- Gently melt the butter in a small pan over a low heat. Whisk the melted butter into the batter leaving a little over to grease the frying pan.
- Heat the frying pan over a medium heat.
- Using a basting brush lightly grease the pan with some of the remaining melted butter.
- Using a ladle pour about 2 tablespoons of batter into the pan and tilt the pan in a circular motion to allow the batter to spread evenly across the entire surface.
- Depending on the size of your pan use just enough batter to make a thin light pancake. Cook for about 45 secs on one side and then flip over and cook the other side for about 30 secs.
- Slide the pancake out of the pan and serve immdeitaely or stack on a plate somewhere warm with baking paper bewtween each pancake. Serve ASAP.
- Don’t worry if you’re first pancake or two don’t work out too well , this recipe makes 12 so you’ll have plenty left by the time you get the hang of it.
250 ml (9 fl oz/1 cup) milk
250 ml (9 fI oz/1 cup) thickened (whipping) cream
1 garlic clove, crushed
2 bay leaves
500 g (1 lb 2 oz) fennel bulbs (approximately
1 large or 2 small bulbs), very thinly sliced
500 g (1 lb 2 oz) desiree potatoes, very thinly sliced
65 g (2 1/2 oz/1/2 cup) grated gruyère or cheddar cheese
50 g (1 3/4 oz) gruyère cheese, extra, grated
50 g (1 3/4 oz) GF breadcrumbs*
15 g (1/2 oz) unsalted butter
freshly grated nutmeg, to finish
- Grease a gratin dish or a 24 X 24 cm x 5 cm (9 1/2 X 9’/ X 2 inch) square oven proof dish and line base with baking paper.
- Preheat oven to 180 C (350°F/Gas 4).
- Place milk, cream, garlic and bay leaves in a saucepan over medium—high heat and bring to the boil. Turn heat off.
- Season with salt and freshly ground black pepper and leave to infuse.
- Combine fennel, potato and cheese in a large bowl and transfer to prepared ovenproof dish.
- Remove bay leaves from the infused liquid and pour over the fennel and potato mixture.
- Combine extra gruyère cheese and breadcrumbs and sprinkle over the top. Dot gratin with butter and dust with grated nutmeg.
- Bake for 1 hour or until cooked. lfgratin is browning too much, cover dish loosely with foil.
- Potatoes should be soft and will absorb the liquid. Allow gratin to stand for 10 minutes before serving.
This creamy combination of vegetables is perfect served with roasts or alongside a succulent steak topped with caramelised shallot sauce (page 199).
Use a mandolin or food processor fitted with a slicing blade to finely slice the fennel and potatoes.
GF breadcrumbs* see cook’s tips — bread (page 210).
Substitute celeriac for the fennel. Celeriac has a wonderful earthy flavour and goes perfectly with potatoes in a gratin.
For more of Pamela Moriarty’s Recipes :
Gluten Free Crumpets
Makes about 14.
160g (5oz) rice flour
1 teaspoon cream of tartar
70g (3oz) tapioca flour
50g (2oz) caster sugar
¼ teaspoon salt
1 teaspoon xanthan gum
½ teaspoon bicarbonate of soda
25g (1oz) butter
230ml (8fl oz) milk
- Sift (pass through a sieve) the dry ingredients into a bowl and rub in the butter. Make a hole in the middle of the mixture and crack in two eggs.
- Add a little of the milk and stir quickly with a whisk allowing the flour to combine. When half the nilk is added, beat until air bubble form. Add the remainder of the milk and allow to stand for an hour if possible. (no problem cooking them immediately just lighter if left for an hour)
- Put a small amount of oil into a frying pan and raise heat to between medium and high. When the pan is hot drop a heaped dessert spoonful in the pan and cook until bubbles appear on the top of the crumpet. Fip over and cook until golden brown on the other side. If the first crumpet has blackened too much when turned reduce the heat of the pan accordingly.
- Serve immediately with jam, jelly or a little bit of butter and cane sugar.
Adapted from a recipe by Florence Bowe.
2 cups gluten-free flour
1/2 teaspoon salt
3 teaspoons baking powder
1 1/2 cups milk
4 tablespoons butter, melted and cooled
- Combine the dry ingredients.
- Mix together the 1 1/2 cups milk and eggs; stir in the butter.
- Stir the wet ingredients into the dry ingredients.
- Gradually add milk until the batter is a little thicker than pancake batter.
- Spread a ladleful of batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron.
4 gluten-free corn tortillas
70g / 2 1/4 oz of grated cheddar cheese
140g / 5 oz finely diced red bell pepper
40g / 1.5 oz tinned sweet corn
2 large / 3 small spring onions (scallions)
2 egg yolks
125g / 4 1/2 oz sour cream
60ml / 2fl oz milk
1 tablespoon chopped coriander
1/2 teaspoon finely chopped mild chilli (optional)
salt and pepper to taste
- Preheat oven to 180 C / 350 f / Gas 4
- Grease four individual pie tins.
- Warm tortillas briefly in a low heat oven or in the microwave until pliable.
- Gently press each tortilla into a pie tin, trim away the overhang and place the tins onto a baking tray.
- Scatter the cheese, diced pepper, sweet corn and spring onions over the base of each tortilla.
- In a bowl whisk together the eggs, egg yolks, sour cream, milk, coriander and chilli. Season with salt and pepper.
- Gently pour the egg mixture into the tortilla shells filling them close to the top. Don’t worry if there are some small leaks in the tortillas.
- Place the tray in the oven and bake for 25-30 minutes until puffed and golden brown.
- Remove from the oven, allow the tortiche to set for a few minutes then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
Goat’s Cheese & Watercress Quiche
For the pastry
225g gluten-free flour, plus extra for rolling
1 large egg, beaten, plus extra beaten egg for brushing
For the filling
1 medium onion, finely chopped
1 tbsp oil
100g watercress, roughly chopped
2 large eggs
150ml log soft rindless goat’s cheese, in rough chunks
freshly grated nutmeg, optional
- Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs.
- Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.
- 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 (the pastry won’t shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.
- For the filling, fry the onion in the oil until just soft, add the watercress and cook until just wilted. Beat the eggs and milk and stir in the watercress mixture and goat’s cheese.
- Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet 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.
From Good Food magazine July 2002
FishCakes with Parsley or Carlic Butter
50g (2oz) butter
225g (8oz) onions, finely
225g (8oz) mashed potato
450g (1lb) leftover cooked fish, e.g. salmon (wild or organic), cod, haddock, hake (a Little smoked fish, say haddock or mackerel is good), flaked
2 tabLespoons gluten-free nam pta (fish sauce; optional)
1 egg, preferably free range, Lightly beaten
2 tablespoons chopped parsley
Salt and freshly ground black pepper
Seasoned rice flour
1—2 eggs, preferably free range, tightly beaten
Fresh gluten-free breadcrumbs
Clarified butter (see page 112) or a mixture of butter and oil, for frying
- First make the garlic butter and refrigerate.
- Melt the butter in a saucepan, toss in the onions, cover and sweat over a gentle heat for 4—5 minutes, until soft but not coloured.
- Scrape the contents of the pan into a bowl, add the mashed potato, flaked cooked fish, nam pla (if using), 1 lightly beaten egg and the parsley.
- Season with salt and freshly ground black pepper.
- Taste and adjust the seasoning if necessary
- Shape the mixture into 16 fishcakes.
- Coat them first in seasoned rice flour, then in beaten egg and finally in gluten- free breadcrumbs.
- Chill until needed, then cook on a medium heat in clarified butter until golden brown on both sides. Alternatively, the fishcakes can be placed on a baking sheet and cooked in a preheated oven, 180°C/350°F/gas mark 4, for about 25 minutes, turning half way through, until they are piping hot and golden brown.
- Serve two fishcakes per person on hot plates with a little slice of the garlic butter melting on top of each one accompanied with Tomato Fondue (see page 154) and a green salad
Crab and Mushroom Kedegree
600g plain boiled rice115g butter
225g baby button mushrooms, halved
5 scallions, chopped
400g fresh white crab meat
3 tablespoons of frsh chervil , chopped
2 tablespoons of vegetable oil
1 large egg / 2 small eggs beaten
salt and pepper
- Bring rice to boil and simmer covered for 12-14 mins / strain and leave covered in pot
- Heat half the butter in a non-stick wok and melt the rest in a small pan
- Add the mushrooms to the wok and cook for 2-3 mins
- Add the scallions, crab meat and chervil and cook for 2-3 mins
- In a separate wok/ frying pan heat the oil. Add the beaten egg and heat gently, stirring until the egg is scrambled
- Add the rice to the crab mixture and combine. Next add the egg stir together and season.
- Stir in the melted butter and serve.
Adapted from Phil Vickery’s ‘Quick Crab and Mushroom Kedegree’ – ‘Seriously Good Gluten-Free Cooking’.
Mini quiches with red onion marmalade
250g (90z) fresh goats cheese
1 1/2 tablespoons cream
35g (1 and1/4oz) Beaufort or Emmenthal cheese grated
2 tablespoons white rice flour
2 1/2 tablespoons chopped chives
1/2 teaspoon salt
pepper to taste
Red Onion Marmalade
1 tablespoon rapeseed oil
30g (1oz) butter
2 large / 3 small red onions, finely sliced
2 tablespoons balsamic vinegar
1 tablespoon soft brown sugar
- Preheat oven to 180C / 350f / gas 4
- Grease (rub lighty with oil) two 12 hole mini muffin baking trays
- Whisk the eggs, goats cheese and cream in a mixing bowl until combined. Add the grated cheese, rice flour, chives and salt and pepper and mix well.
- Pour desertspoons of the mixture into the muffin tins and bake for 15-20 mins until risen and golden brown
- Serve warm or at room temperature, topped with some red onion marmalade.
Red Onion Marmalade
- Heat the rapeseed oil and butter in a heavy based saucepan and then add the onions and vinegar.
- Cook, covered, on a low heat for 15 mins.
- Add the brown sugar and cook, uncovered, for 3-4 mins until caramelised. Serve at room temperature.
Trout and lemon Fish Cakes
2 large baking potatoes
2 tbsp rapeseed oil
grated zest and juice ½ lemon
1 egg yolk
140g smoked trout trimmings, plus extra to serve
1 tbsp chopped parsley, plust extra
2 tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper
a little oil, for frying
- Microwave potatoes on high for 10 mins until tender. Leave to cool for 10 mins, remove skins and place potatoe in a bowl, then mash and leave to cool.
- Trim smoked trout with kitchen scissors / knife into strips 1 inch /2.5 cm long & 1/2 inch / 1.5 cm wide
- Season with olive oil, lemon zest and juice to taste, then mix in the egg, trout and parsley. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
- Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side.
- Drain on kitchen paper and serve garnished with salmon and parsley.
Cheat’s Chicken Kiev
Making real chicken Kievs can be time consuming, so this clever version has all the classic flavours with half the work.
TAKES 40 MINUTES • MAKES 4
6 garlic cloves, 2 peeled
small bunch flat-leaf parsley
4 tsp olive oil
85g/3oz gluten-free bread, whizzed into crumbs
4 skinless boneless chicken breasts
4 tbsp garlic & herb soft cheese
- Heat oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 teaspoon of the olive oil in a food processor. Add the breadcrumbs and some seasoning before pulsing briefly to mix. Tip on to a plate.
- Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon a quarter of the soft cheese into each hole and press the edges together to seal. Rub 2 teaspoons of oil over all the chicken breasts before pressing the herby crumbs onto them.
- Put the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20—25 minutes until the chicken is cooked and the crumbs are crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.
From ‘Sarah Cook’s ‘Everyday Good Food Gluten-Free Recipes’.
Roast Turkey with herb Stuffing
4-6kg Turkey with neck and giblets
340g (12oz) onions , chopped
175g (6oz) butter
400-500g (14oz-1lb) gluten free breadcrumbs
50g (20z) fresh herbs – parsley, thyme, chives, marjoram, lemon balm-chopped
salt and pepper
Neck, gizzard, heart, wishbone and wingtips of turkey
1 celery stick
1 small glove of garlic
For Basting – 225g (80z) of butter
To serve – Gluten free cranberry sauce
- Place all of the stock ingredients in a pot and cover with cold water. Bring to the boil and simmer for three hours while the turkey is being pepared.
- For the stuffing – sweat the onions gently in a pan in butter for about 10 minutes until soft, then stir in the gluten-free crumbs, herbs and salt and pepper to taste.Allow it to get cold, wash & dry the cavity of the bird and fill with half the stuffing, put the remainder of the stuffing into the crop at the neck end.
- Preheat the over to 180c / 350f / gas mark 4. Weigh the turkey and allow approx 15minutes per 450g (1lb) and 15 minutes extra.
- Rub the butter for basting into the bird and season with salt and black pepper. Cover the whole dish with aluminium foil.
- To test whether the turkey is cooked, prick the thickest part at the base of the thigh , if the juices run clear it’s cooked if not put it back in for a few more minutes and check again. When done place in a carving dish and cover with a tea towel to keep it warm.
- For the gravy spoon off any excess fat from the roasting pan.Deglaze the pan juices with some of the stock you’ve made. Use a whisk to remove the caramelised meat juices from around the roasting pan. Boil it up , season and thicken with a little gluten free flour if you like. Than pour into a gravy boat.
- Place turkey on the largest serving dish you have and surrround and serve with roast potatoes and some gluten free cranberry sauce.
3 tbsp rapeseed oil
1.25kg / 2lb 12 oz minced beef
2 large / 3 small onions finely chopped
2 large / 3 smal carrots chopped
3 celery sticks chopped
2 garlic cloves pressed / finely chopped
3 tbsp glute-free plain flour
1 tbsp tomato puree
850ml / 1 1/2 pints gluten-free beef stock
4tbsp Worcestershire sauce
4 basil leaves finely chopped
2 bay leaves
1.6kg / 3 1/2 lb potatoes peeled and chopped
200ml / 8 fl oz milk
25g / 1 oz butter
200g mature cheddar grated
- Gently heat 1 tbsp of rapeseed oil in a large pan and fry the mince until browned. Remove the beef to a large bowl.
- Add the remaining 2 tbsp of oil to the pan as well as the vegetables for 3 minutes.
- Add the garlic, flour and tomato puree, increase the heat and cook for 3 minutes.
- Return the beef to the pan and add the basil and bay leaves and worcestershire sauce. Bring to a simmer and cook uncovered for 35 minutes.
- Preheat the oven to 220 C / 200 C fan / gas 7.
- Meanwhile make the mash. Boil the potatoes until tender. Drain and leave to sit for a few minutes. Mash in the milk, butter , 3/4 of the cheese and check for seasoning.
- Now check the mince and vegeatbles for seasoning and add salt and pepper as required. Remove bay leaves.
- Spoon the meat into 1 large / 2 smaller ovenproof dishes. Spread the mash over. Sprinkle on top the remaining cheese.
- Place the dishes in the preheated oven for 25-30mins until the topping is golden.
Dark Chocolate and Walnut Brownies
250g (9oz) butter
300g (10 1/2 oz) dark chocolate
300g (10 1/2 oz) caster sugar
200g (7 oz) dark soft brown sugar
5 large / 6 small eggs
1 tsp vanilla extract
100g (3 1/2oz) gluten-free self-raising flour
200g (7oz) finely ground walnuts
A 33 x 23cm / 13 x 9 inch baking tin , greased and base-lined – makes 20 brownies
- Preheat oven to 190c / 375f / gas mark 5
- Melt the butter and dark chocolate in a pyrex bowl placed over a simmering pan of water. Set aside to cool.
- Whisk the eggs and then add the caster sugar, dark brown sugar and vanilla extract. Continue to whisk until the mixture has become fluffy and doubled in size. While still whisking slowly pour in the melted chocolate and butter mixture.
- Fold in the flour and ground walnuts and then pour the mixture into the prepared baking tin.
- Bake in the preheated oven for 30-40mins until a knife inserted into yhe middle of the baking tin comes out with no cake batter on it.
- Allow to cool before cutting into squares.
Gluten-free carrot cake
Prep: 20mins / Cook: 55 mins
140g unsalted butter, softened, plus extra for greasing
200g caster sugar
250g carrots, grated
2 eggs, lightly beaten
200g gluten-free self-raising flour
1 tsp cinnamon
1 tsp gluten-free baking powder
50g mixed nuts, chopped
For the icing
75g butter, softened
175g icing sugar
3 tsp cinnamon, plus extra for dusting
- Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
- Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
- Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
- Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.
Recipe from Good Food magazine, October 2011
White Soda Bread
280g (10z) rice flour
120g (40z) tapioca flour
50g (20z) dried milk
1 teaspoon bicarbonate of soda
1 heaped teaspoon gluten-free baking powder
1 teaspoon of salt
1 heaped teaspoon xanthan gum
2 tablespoons caster sugar
320-360ml (11-13floz) buttermilk
- Preheat the oven to 230c / 450f / gas mark 8
- Sift (pass through a sieve) all of the dry ingredients into a large mixing bowl. Mix all the ingredients with your hands getting plenty of air into the mixture.
- Whisk the egg and buttermilk together. Make a well in the centre of the mixture and pour in most of the buttermilk and egg. Using your hand with fingers spread out mix the ingredients together in a circular motion moving towards the centre of the bowl. The dough should be soft but not be too wet, add more buttermilk/egg if needed. Don’t over mix, when it comes together turn out onto a rice-floured work surface.
- Wash and dry your hands. Put some rice flour on your fingers roll the dough a little and pat it into a round loaf about 7cm /3inch in height.
- Place the dough on a baking tray dusted with rice-flour. Cut a cross in the top of the dough with a knife.
- Bake in the oven @ 230c / 450f / gas mark 8 for 5 minutes, then reduce to 180c / 350f / gas mark 4 for a further 25-30 minutes. Cool on a wire rack.
Buckwheat cheddar soda bread
Makes one large loaf
300g buckwheat flour
50g potato flour (potato starch)
50g unsalted butter, softened
2 tsp gluten-free baking powder
3 tsp mustard powder or curry powder
125g strong cheddar, coarsely grated
2 medium eggs
50g low-fat yoghurt
200ml cold milk
- Put the buckwheat and potato flours into a bowl and then rub in the butter. Add the baking powder, mustard powder and cheddar and toss through well.
- Beat the eggs, yoghurt and milk together then pour this with the dry ingredients and stir well to a soft dough. Line a baking tray with nonstick paper and spoon the mixture on as one big lump in the middle. Dust the top with buckwheat flour then pat it into a rectangle about 3cm high.
- Cover the top with more grated cheese and poppy seeds, cut with a knife into 8-12 pieces, then bake at 220C/200C fan/425F/gas mark 7 for about 20 minutes until the cheese on top begins to brown. Remove from the tray and paper and leave to cool on a wire rack before serving.
Recipe by Dan Lepard
4 skinless boneless chicken breasts
160g rice flour
3 tablespoons sesame seeds
1/2 tablespoon gluten-free curry powder
1/4 tablespoon cayenne pepper
cup of milk
salt and pepper
oil for deep frying
- Cut the chicken breasts into 10mm / 3/8inch strips
- Mix the ingredients for the spicy flour in a bowl and transfer to a wide dish
- Heat the oil in a deep fat fryer to 200c / 400f
- Toss the pieces of chicken in the milk and then in the spicy flour mix
- Deep fry for 4-5 mins
Glamorgan cheese sausage rolls
Prep: 30 mins / Cook: 15mins
For the pastry
175g gluten-free flour (we used Doves Farm, widely available)
pinch cayenne pepper
1 egg yolk mixed with 3 tbsp cold water
For the filling
100g gluten-free breadcrumbs
100g Caerphilly cheese, grated
1 small leek, finely chopped
1 tsp mustard seeds, crushed
3 egg yolks
handful tarragon or thyme leaves (optional)
- 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 slip onto a baking sheet. Do not chill.
- Heat oven to 200C/fan 180C/gas 6. Mix the filling ingredients together, except one egg yolk, which you need for glazing, in a food processor. Divide in two 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.
- Brush the rolls with a little more egg yolk, place herbs on top, if you like, then bake for 12-15 mins until golden brown.
Recipe from Good Food magazine, December 2006
Roasted Pepper and Squash Purée
2 yellow or orange peppers, deseeded and cut into 2-3cm chunks
2 red peppers, deseeded and cut into 2—3cm chunks
250g squash flesh, e.g. butternut, cut into 2—3Cm chunks
2 tablespoons olive oil
- Preheat the oven to 190°C/gas mark 5.
- Spread the vegetables out onto a large baking tray, drizzle with the olive oil and turn the vegetables to coat them.
- Roast for about 30—40 minutes, until soft. Turn the vegetables over halfway through.
- Purée the vegetables in a blender with a little water if necessary.
- Use sweet potato or yam, instead of the squash.
- The purée can be made chunkier for toddlers.
To store: Keep in the fridge for up to 3 days and reheat thoroughly before serving.
To freeze: Cool and transfer to ice-cube trays to freeze in convenient portions. Defrost completely before reheating thoroughly.
From: Seriously Good Gluten-Free Cooking for kids by Phil Vickery
If you think you may be taking a holiday soon or planning any kind of trip and want to travel gluten-free then why not check out our Gluten-Free Directory. With listings for over 50 destinations worldwide you’ll be spoilt for choice in deciding where to dine gluten-free.