Tag Archives: gluten free cooking

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

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!

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

Gluten Free Green Thai Curry Soup

This comforting bowl of spicy cuddles is perfect for the cold and wet winter we are in just now. Here’s my secret recipe.

Ingredients

2 white onions (diced)
3 cloves of garlic (finely chopped)
1 inch squared of ginger (finely chopped)
100g of spring greens or pak choi (cut into strips)
1 red chilli (sliced into rings)
2 tbsp miso paste
2 tbsp mirin
2 tbsp rice vinegar
4 tbsp oyster sauce
2 tbsp tamari sauce (gluten free soy sauce)
Vegetables and meat of your choice – I used chicken, peas, sweetcorn, green beans, sugar snap peas, carrot cubes and mushrooms.
Rice or rice noodles to serve if desired.

Method

1. Heat wok with a small amount of water (100mls approx). No l is used in this recipe as it gives the final dish a less appealing appearance.

2. Once the wok is heated and the water is beginning to bubble add everything except the meat and vegetables.

3. Allow sauce to reduce and combine

4. Add meat. Ensure every surface is sealed.

5. Add vegetables.

6. Add ½ pint of water per person.

7. Allow this to boil until chicken is thoroughly cooked.

8. At this point, it is your choice of accompaniment. Add rice noodles directly to the broth, ladle over rice in a bowl or simply have on its own.

9. Enjoy.

If you make this it any of my recipes tag me with #glutenfreegirlie or @noglutengirlie if love to see your take on my inventions.

Love,

GFG x

GFG x

Super Healthy Homemade Gluten Free Thai Curry Recipe

This curry is filling, tasty, healthy and gluten-free.

Ingredients:

3 red onions sliced
3 cloves of garlic crushed and chopped
2 tbsp minced ginger
200g roughly chopped spinach
1 tbsp gluten free soy sauce (I use meridian tamari gluten free soy sauce)
2 tbsp rice wine vinegar
500ml coconut milk (I use Koko coconut milk)
1 tbsp red Thai curry paste (I use Mae Ploy)
Rice (or rice noodles if you prefer)
Your choice of the main ingredient – I usually make mine with fish and shellfish, but you can use vegetables or meat.

Soften the garlic and onions in a hot walk.
Add the ginger, soy sauce, paste and rice wine vinegar and spinach.
Blend the ingredients until well mixed.
Add the star of the show – in my case the shellfish.
Finally, add the coconut milk and cooked rice.
Serve and enjoy.