Tasty Gluten Free Recipes
Gluten is the protein portion found in the grains wheat, rye, barley, oats and spelt.
For some people, when gluten comes in contact with the small intestine their bodies cannot tolerate it therefore causing them digestive upset, pain, weakness, rashes, muscle aches and weight loss or weight gain.
Going gluten free is a great way to give your body a break from foods that are harmful and difficult to digest. It can also be the best way to give your body a chance to recover from illnesses at a cellular level.
The simplest and healthiest way to live gluten-free is to focus on fresh, organic whole foods and give processed foods the flick for good.
There’s absolutely no need to feel like you are missing out when eating gluten-free.
A world of scrumptious, wholesome, fresh and nutrient-rich meals awaits you and in return you will be rewarded with abundant health.
Here are a few simple gluten free recipes fit for a dinner party!
Gluten Free Garlic Flatbread
Ingredients (serves 8)
- 7g sachet gluten-free dry yeast
- 480g gluten-free bread mix
- 1/3 cup olive oil
- Gluten-free plain flour, for dusting
- 4 garlic cloves, crushed
1. Combine yeast and 1 1/4 cups warm water in a large bowl. Add bread mix and 1 tablespoon oil. Stir to form a soft dough. Turn onto a floured surface. Gently knead into a ball. Transfer to a large greased bowl. Cover. Set aside in a warm place for 30 minutes or until doubled in size.
2. Punch dough down. Divide into 8 portions. Roll 1 portion out to a 20cm round. Repeat with remaining dough.
3.Heat a greased barbecue plate or chargrill on medium-high heat. Add garlic to remaining oil. Brush 1 side of dough rounds with garlic mixture. Cook 2 rounds for 4 minutes. Turn. Brush with garlic mixture. Cook for 4 minutes or until browned and lightly puffed. Place on a plate. Cover to keep warm. Repeat with remaining dough rounds and garlic mixture. Serve.
Gluten Free Caramelised Onion and Thyme Tarts
These fabulous tarts are perfect for any occasion and any guest you want to impress!
Ingredients (makes 8)
- 3 eggs, lightly beaten
- 250g fresh reduced-fat ricotta cheese
- 25g butter
- 3 medium brown onions, halved, sliced
- 2 1/2 tablespoons red wine vinegar
- 2 teaspoons fresh thyme leaves
- 2 cups gluten-free plain flour
- 150g butter, chilled, chopped pinch salt
- 1 egg
- 2 tablespoons chilled water
1. To make pastry process flour, butter and salt until mixture resembles fine breadcrumbs. Add egg and water. Process until mixture comes together. Turn dough onto a lightly floured surface. Knead until smooth, adding extra flour if necessary. Shape into a disc. Wrap in plastic wrap. Refrigerate for 10 minutes.
2. Divide pastry into 8 portions. Roll 1 portion out between 2 sheets baking paper until 1cm thick. Line a 2cm-deep, 10cm (top), loose-based fluted flan tin. Repeat with remaining pastry and 7 fluted flan tins. Refrigerate for 30 minutes or until firm.
3. Preheat oven to 190°C/170°C fan-forced. Place a large baking tray in oven. Line pastry cases with baking paper. Fill with ceramic pie weights or uncooked rice. Place tins on hot baking tray. Bake for 10 minutes. Remove paper and weights or rice. Bake for 10 minutes or until golden.
4. Reduce oven to 180°C/160°C fan-forced. Whisk eggs and ricotta together in a bowl until smooth. Season with salt and pepper. Divide mixture between pastry cases. Bake for 20 minutes or until mixture is puffed and firm.
5. Meanwhile, melt butter in a saucepan over low heat. Add onion. Cook, stirring often, for 15 to 20 minutes or until onion is soft. Add vinegar and half the thyme. Cook, stirring, for 30 seconds or until combined. Transfer mixture to a bowl.
6. Top tarts with onion mixture. Sprinkle with remaining thyme. Season with salt and pepper. Serve.
Spicy Pork and Broccoli Stir-Fry
Ingredients (serves 4)
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoons gluten-free tamari
- 2 small red chillies, finely chopped
- 2 teaspoons caster sugar
- Canola oil cooking spray
- 400g pork leg steaks, thinly sliced
- 1 medium white onion, cut into thin wedges
- 350g broccoli, trimmed, cut into florets
- 6 green onions, cut into 4cm lengths
- Steamed rice, to serve
1. Combine vinegar, tamari, chilli and sugar in a jug. Stir to dissolve sugar.
2. Spray a large wok or frying pan with oil. Heat over high heat. Add half the pork. Stir-fry for 2 minutes or until golden. Transfer to a plate. Repeat with remaining pork.
3. Spray wok or pan with oil. Return to high heat. Add white onion. Stir-fry for 1 minute. Add broccoli. Stir-fry for 1 to 2 minutes or until just tender. Add green onion. Stir-fry for 1 minute. Return pork to wok or pan. Add vinegar mixture. Stir-fry for 2 minutes or until heated through. Serve with rice.
Warm Sweet Potato, Chickpea and Rocket Salad
Super chargrilled side — everything’s yummier with a little black stripe!
Ingredients (serves 4)
- 1 medium orange sweet potato, peeled, thinly sliced
- 2 medium green bullhorn capsicums, halved, deseeded, thickly sliced
- 1 tablespoon olive oil
- 400g can chickpeas, drained, rinsed
- 80g baby rocket
- 1/4 cup French salad dressing
1. Heat a chargrill over medium-high heat. Place sweet potato and capsicum in a bowl. Drizzle with oil. Toss to coat.
2. Cook sweet potato and capsicum for 3 to 5 minutes each side or until charred and tender. Transfer to a bowl. Add chickpeas, rocket and dressing. Season with salt and pepper. Toss to combine. Serve.
Vegetable Quinoa Pilaf
Lower GI entertaining can still be delicious, eye-catching and satisfying – for everyone.
Ingredients (serves 8)
- 4 cups salt-reduced vegetable stock
- 2 cups (350g) quinoa (see note)
- Olive oil cooking spray
- 2 medium red capsicums, roughly chopped
- 1 medium eggplant, roughly chopped
- 2 medium zucchini, roughly chopped
- 4 green onions, thinly sliced
- 2 tablespoons fresh oregano leaves
- 1/3 cup lemon juice
- Fresh oregano leaves, to serve
1. Place stock and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer covered, stirring occasionally, for 10 minutes or until just tender. Remove from heat. Set aside, covered for 10 minutes.
2. Spray a heavy-based saucepan with oil. Heat over medium-high heat. Add capsicum and eggplant. Cook, stirring, for 1 to 2 minutes or until beginning to soften. Cook, covered, for 15 minutes or until softened. Add zucchini, onion and oregano. Toss to combine. Cook, covered, for 5 minutes or until zucchini is tender.
3. Add zucchini mixture and lemon juice to quinoa. Toss to combine. Season with pepper. Sprinkle with oregano.
Chocolate-Fudge Brownies (Wheat and Gluten Free)
Who said that those of us who can’t eat gluten can’t enjoy a good brownie? These are true chocolate sensations.
Ingredients (makes 12 brownies)
- 1/2 cup rice flour
- 1/2 cup plain gluten-free flour (we used Orgran brand)
- 1/4 teaspoon baking powder
- 1/3 cup cocoa powder
- 1 1/4 cups caster sugar
- 2 eggs, lightly beaten
- 150g butter, melted
1. Preheat oven to 180°C. Grease a 4cm-deep, 20cm x 30cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Sift flours, baking powder and cocoa into a large bowl. Add sugar. Stir to combine. Make a well in the centre. Add eggs and melted butter to flour mixture. Using a metal spoon, mix until just smooth.
3. Spread mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre comes out with crumbs clinging.
4. Remove from oven. Allow to cool in pan. Lift from pan. Cut into squares.
Upside-Down Banana and Hazelnut Cake
An upside-down banana and hazelnut is not only delicious, but it’s gluten-free to boot!
Ingredients (serves 12)
- 3/4 cup firmly packed brown sugar
- 2 medium bananas, thinly sliced
- 185g butter, softened
- 1 teaspoon vanilla essence
- 3 eggs
- 1 1/3 cups hazelnut meal (ground hazelnuts)
- 1/3 cup rice flour
1. Preheat oven to 160°C/140°C fan-forced. Grease a 22cm (base) round cake pan. Line base and side with baking paper. Sprinkle base with 2 tablespoons sugar. Arrange banana over sugar.
2. Using an electric mixer, beat butter, vanilla and remaining sugar until light and fluffy. Beat in eggs, 1 at a time, until combined. Stir in hazelnut meal, then flour. Mix until just combined. Spread mixture over banana slices.
3. Bake for 50 to 55 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Carefully turn out onto a wire rack to cool. Serve.