Category Archives: Recipes

various gluten free recipes

Gluten Free Chicken Tikka Masala Recipe

Ingredients

2 large onions (roughly chopped)

1 tomato (roughly chopped)

4 cloves of garlic (minced)

2 tbsp of butter

450g chicken thigh

1 tsp turmeric

5 tbsp tomato puree

1/2 tsp chilli powder

1 tsp garam masala

1 tsp cumin seed powder

1 tsp coriander seed powder

1 inch square of ginger (minced)

Pinch of black pepper

4 good tablespoons of natural yoghurt (dairy-free if required)

4 tbsp cream (dairy-free if needed)

Accompaniments to serve – rice, poppadoms etc. 

If you want to have a bit of fun – you could also make these poppadoms in some oil!

Method

  1. Dice chicken breast and place in a large bowl.
  2. Add turmeric, garam masala, coriander seed powder, cumin seed powder, garlic, ginger, pepper and 4 tablespoons of yoghurt.
  3. Put on some rice now if you are having your curry with rice.
  4. Allow marinating as long as possible, even if it is while you prep the other ingredients.
  5. Add butter to a pan. Allow the butter to melt.
  6. Caramelise onions in the butter.
  7. Add the tomato and cook till soft.
  8. Add tomato paste and chilli – stir.
  9. Add the cream gradually continuously stirring.
  10. Allow the mixture to cook for 1 minute.
  11. Add the marinated chicken.
  12. Cook until chicken is soft.
  13. Serve.

Gluten Free Scotch Broth

Ingredients:

3 litres of water
1 lb (450g) beef mince
2 onions (diced)
4 carrots (diced)
1 leek (diced)
1 turnip (diced)
Parsley (I used fresh)
1 Bay leaf
1 sprig of thyme
1 clove of garlic (minced)
Pinch of salt
Pepper (to your taste)
1/2 cup of rice

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Method:

  1. Bring water to the boil.
  2. Add all vegetables and the beef mince.
  3. Cook for 15 minutes – skimming any froth that may appear.
  4. Add rice, parsley, clove, bay leaf, garlic, salt and pepper to the pan.
  5. Allow to simmer for 50 minutes – skimming froth as required.
  6. Remove bay leaf and clove from the pan before serving.
  7. Serve.

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Vegetarian Chilli – Gluten and Dairy Free

Ingredients

1 packet of quorn

2 cartons of passata

5 cloves of garlic (minced)

2 red onions (chopped thinly)

2 tbsp olive oil

1 cup diced mushrooms

1 tin of kidney beans

1 tin beans of your choice (I usually use butter beans or chickpeas)

1 tbsp oregano

1 tbsp basil

1 tsp onion seeds (nigella seeds)

1 tsp of chilli flakes (or 3 small fresh chillies)

2 tsp Worcestershire sauce

1/2 cup red wine

Rice to serve

Instructions

1. In a pot heat olive oil, add garlic and onions and sauté till a little golden brown.

2. Add wine, Worcestershire sauce, chilli flakes, onion seeds, oregano and basil to the pot and stir.

3. Put on the rice if you are having some.

4. Add quorn mince to the pot and stir till fully coated in mixture in the pot.

5. Add passata and beans.

6. Allow to simmer on a low heat for around 30 minutes.

7. Serve with rice.

Gluten and Dairy Free Spicy, Sticky Chilli Bean and Beef

Serves 4

Ingredients

3 tbsp oil (I use coconut oil)

4 tbsp tamari sauce

4 tbsp sriracha sauce ( Use Flying Goose – it’s the best!)

4 tbsp rice vinegar

2 tbsp mirin 

2 tbsp honey

2 tbsp Worcestershire sauce

250ml hot water

1 serving of gluten-free gravy granules

1/2 tsp Chinese 5 spice

5 cloves of garlic – minced

2 red onions thinly sliced

500g thin cut beef steak

350g green beans

Directions

  1. Remember to put on some rice!
  2. Heat oil in a wok, add the garlic and onions and cook until translucent.
  3. In a bowl mix tamari sauce, sriracha, rice vinegar, mirin, honey, Worcester, 5 spice, water and gravy granules.
  4. Add sauce mixture to the onions and garlic then simmer until the sauce thickens.
  5. Add beef and beans.
  6. Cook until beans cook but are still crunchy, and the beef is as prepared as you desire.
  7. Serve with rice.

My Not So Secret Risotto Recipe – Gluten Free and Dairy Free

Serves 4

Ingredients

2 tbsp olive oil
2 white onions – thinly sliced
5 cloves of garlic – minced
Chorizo – roughly chopped
Mushrooms – roughly chopped
500g Passata or tinned chopped tomatoes
2 breasts of chicken
2 tbsp green pesto (link to gluten and dairy free)
2 tbsp Worcester Sauce (link to gluten and dairy free)
2 tbsp balsamic vinegar
1/2 cup red wine
1 tbsp basil
1 tbsp oregano
1 tbsp  paprika
1 tbsp parsley
1 tsp black pepper
50g of risotto rice
1-litre chicken stock
Shaved cheese to top (link to dairy and gluten-free)

Directions

  1. In a big pot heat olive oil and saute the onions till translucent.
  2. Add garlic, mushrooms, balsamic vinegar, Worchester sauce, red wine and pesto.
  3. Next, add the herbs (basil, oregano, paprika, parsley and black pepper).
  4. Pop in the chicken and allow to cook on the outside.
  5. Add passata and stir until chicken is cooked through.
  6. Next is the bit that requires patience. Add the risotto rice and coat in sauce.
  7. Gradually add chicken stock little by little and allow to be absorbed into the rice. Add more, wait till absorbed and repeat (if your rice is still hard in the centre, continue adding water and allowing to absorb until desired consistency is achieved).
  8. Sprinkle with some parmesan cheese and serve.

This risotto is amazing to pre-cook, allow to cool, portion and keep in the fridge for around 3 days and freezes really well.

Amazing Gluten and Lactose Free Banana Bread

Gluten Free and Dairy Free Banana Bread Ingredients

Ingredients

2 cups gluten-free self-raising flour
5 very ripe bananas
1/2 cup sugar
1/2 cup dairy free butter
2 eggs (egg replacement for vegans!)
2 tbsp almond milk
1/2 tsp vanilla essence
1 tsp baking powder (gluten-free!)
1 tsp baking soda
1/4 cup chocolate chips

  1. Preheat oven – 175°C – gas mark 4.
  2. Line a loaf tin with dairy-free butter.
  3. Cream butter and sugar – I use this wonderful device.
  4. Gradually add eggs, vanilla and bananas.
  5. Carefully add the dry ingredients – flour, baking soda, baking powder and salt.
  6. Pour into the loaf tin.
  7. Bake in the oven for 55 minutes.
  8. When you take it out the top will be burnt (it’s ok!)
  9. Stick a skewer in the centre through to the bottom – if it comes out clean it’s ready!
  10. Cool on a wire rack.
  11. Once cooled, carefully cut off the top as straight as possible.
  12. Flip out of the loaf tin.
  13. Cut and serve 🙂

Gluten Free and Dairy Free Banana Bread

Tasty Crispy Chilli Beef Recipe – Gluten and Dairy Free

This is my own tried and tested recipe for gluten- free crispy chilli beef. If you are new to being gluten-free and don’t have the ingredients at home then I have linked to the ones I use and recommend on Amazon (in blue text). If you have any feedback or try this recipe then do let me know! Tag me on social media #glutenfreegirlie or comment below.



Crispy Chilli Beef Recipe

Serves 2



Ingredients

Beef

500g beef sliced into thin strips

50g cornflour

50g plain flour

2 eggs

2 tbsp white wine vinegar

Oil for deep frying

Sauce

5 tbsp Tamari (Gluten-free soy sauce)

5 tbsp rice wine vinegar

5 tbsp Sriracha

2 tbsp mirin

1/2 tsp Chinese 5 spice

1 inch squared of grated ginger

5 cloves minced garlic

10 tbsp water

Gluten Free Gravy granules (added at the end)


1. Mix corn flour, flour, eggs and white wine vinegar in a bowl till smooth.

2. Heat oil in a pan until a test amount of batter bubbles in the oil.

3. Dip each strip of beef into the batter mixture then drop into the hot oil.

4. Cook until golden brown.

5. Once cooked transfer onto a plate with a few sheets of kitchen roll

6. Pop on some rice at this point if you want rice with your beef.

6. Mix all the ingredients from the sauce ingredients except the gravy granules.

7. Pour sauce mixture into a deep pan and stir till bubbling then turn down to a simmer.

8. Once simmering add gravy granules and stir continuously until thick and has a sheen.

9. Add fried beef and stir till thoroughly coated.

10. Serve with rice.

Recipe – Beef Stew – Gluten and Dairy Free

This is my own tried and tested recipe for gluten-free beef stew. If you are new to being gluten-free and don’t have the ingredients at home then I have linked to the ones I use and recommend on Amazon (in blue text). If you have any feedback or try this recipe then do let me know! Tag me on social media #glutenfreegirlie or comment below.



Beef Stew

Serves 2


500g beef diced

2 leeks

2 carrots

2 parsnips

1 small turnip

1-litre water

2 gluten-free beef stock cubes

1 tsp Oregano

1 tsp Sage

1 tsp parsley

1 tsp thyme

2 bay leaves

1 tsp pepper

Salt if desired


1. Bring water to boil.

2. While it’s boiling chop and add vegetables and meat to pot.

3. Add stock cube, herbs and spices.

4. Cover with lid and bubble for 1.5 hours on a low heat.

5. Serve.

Remember to remove the bay leaves!

Amazing Pancakes Recipe – Gluten and Dairy Free.

This is my own tried and tested recipe for gluten-free and dairy-free pancakes. If you are new to being gluten-free and don’t have the ingredients at home then I have linked to the ones I use and recommend on Amazon (in blue text). If you have any feedback or try this recipe then do let me know! Tag me on social media #glutenfreegirlie or comment below.



Perfect Gluten Free Pancakes

Makes 5


150g gluten-free self-raising flour

1 tbsp sugar

3 medium eggs

100ml Almond milk


1. Put all the ingredients in a jug.

2. Whisk until smooth and pourable

3. Add more milk if necessary.

4. Use a small frying pan and coat the bottom with an oil of your choice.

5. Pour to cover the bottom of the frying pan.

6. Cook until matte at the edges and bubbling in the middle.

7. Flip!

8. Cook until underside is light brown.

9. Flip onto a serving plate and cover with a dishcloth to keep in heat.

10. Repeat 5 – 9 until the mixture is finished.

11. Serve with toppings. My favourite is maple syrup.

Gluten, Wheat and Dairy Free Crispy Szechuan Chilli Beef

This is wheat free, gluten free, barley free, dairy free, crustacean free… but certainly not taste free. I’m addicted and you will be too.

Ingredients:

Meat:
500g beef cut into thin strips,
3 tbsp cornflour,
1 tbsp gluten-free Worcester sauce,
1 tbsp white wine,
3 tbsp rice bran oil.

Sauce:
4 tbsp gluten-free Worcester sauce,
1 tbsp sriracha sauce,
1 tsp  crushed red chillies,
2 cloves of garlic, crushed,
2 tbsp honey
1 inch squared ginger, crushed,
1 tbsp mirin,
2 tbsp rice wine vinegar.

Veggies:
3 spring onions shredded,
2 carrots shredded.

Instructions:

1. In a large bowl combine the cornflour, vinegar and Worcester sauce.

2. Mix with the back of a fork until crumbly.

3. Add the beef to the mixture and combine until the beef is thoroughly coated in a gooey coating.

4. In a wok heat the rice bran oil.

5. Add the coated beef to the wok slowly. Turn every minute until crispy.

6. Place 2 sheets of kitchen roll on a plate. Place beef on the kitchen roll – this will soak up excess oil.

7. In the wok add the veggies and combined sauce. Stir until the vegetables become soft.

8. Add the beef and stir until sauce thickens and coats the beef.

9. Serve with rice.

If you make this let me know using #glutenfreegirlie.

GFG x