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Becky Excell | Gluten Free Food Blog | Coeliac friendly + Dairy Free Recipes

Gluten free blog with tons of wheat free, dairy free and low FODMAP recipes. Coeliac + IBS friendly!

One-pot Cheesy Chicken Rice Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

One-pot cheesy chicken rice recipe – a comforting dinner that’s perfect for when you don’t really feel like cooking… or washing up! This recipe has over 500k views on TikTok so I think it’s about time you gave it a try, don’t you think?

One-pot cheesy chicken rice recipe – creamy, cheesy, herby rice packed with chunky chicken, broccoli and carrot. It’s a meal that everyone will enjoy, whether you’re gluten-free or not!

One-pot Cheesy Chicken Rice Recipe

If you’re like me, you might have assumed that TikTok is just full of people dancing with the occasional funny video… but just like most social media platforms, there’s an entire world on there waiting to be discovered for free.

As yes, I am a part of that world too, delivering lots of quick and easy gluten-free meals almost every day of the week! So if you’re not on there already, I’d highly recommend it for the food alone as it’s an endless well of recipes and inspiration to spice up your meal plans.

But the inspiration for this recipe came from you guys – you told me that you wanted more dinners where everything is cooked in one-pot. No more ‘one-pot dinners’ that require you to serve the finished result with rice (which is most definitely another pot!) and no mountains of washing up afterwards.

So that’s exactly what my one-pot cheesy chicken rice recipe was made to be! Here’s all the simple, naturally gluten-free supermarket ingredients you’ll need to make it possible:

One-pot cheesy chicken rice recipe: What you’ll need…

  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Carrots: In case you hadn’t noticed, carrots are incredibly affordable when it comes to buying veg, being around 45p for an entire kilo at the time of writing. So I use them a lot – it also gives the rice a lovely orange hue.
  • Chicken breasts: I use chicken breast here, but skinless, boneless chicken thighs would also work well.
  • Dried mixed herbs: I use these for a wonderful cheesy, herby flavour, but in reality you can substitute this for any type of dried herb, such as oregano, thyme, herbs de provence or any combination of the above.
  • Gluten-free chicken stock: Any stock cube will do, as long as it’s gluten-free! These are stocked with all the regular stock cubes and often clearly labelled as gluten-free.
  • Long grain rice: Again, this is the most affordable rice you’ll find with almost all supermarkets stocking an ‘essential’ version that’s around 45p. They’ll also usually stock an ‘easy cook’ version that’s double the price, so you can definitely save few pennies here.
  • Broccoli: Apart from being good for you, it works exceptionally well in this dish, not only absorbing lots of flavour, but also adding a much needed ‘chunky’ texture to this dish.
  • Single cream: This adds a little creamy finishing touch to the rice, making it a little risotto-like. You can also substitute this for a couple tablespoons of cream cheese too.
  • Cheddar cheese: Of course, it wouldn’t be cheesy without cheese! Extra mature adds the most flavour and grated mozzarella adds a stringy texture. The choice is yours.
  • Salt and pepper: These matter more than you think, so don’t forget these!
One-pot Cheesy Chicken Rice Recipe

So, what does my one-pot cheesy chicken rice recipe taste like?

By cooking the rice in the same pot as everything else, you not only get a wonderful, sticky risotto-like texture, but it also absorbs all the wonderful flavours of the stock, dried herbs and vegetables.

Adding grated cheese and cream gives it a gloriously creamy flavour and the chunky chicken and broccoli are the perfect additions, bring an extra dimension of texture.

Not to be big-headed about my own recipes, but I can definitely see why this went down so well on TikTok: it’s incredibly ‘lazy’ to make, it’s a one-pot recipe, it’s cheesy and comforting yet 100% beginner-friendly. What more could you want?!

One-pot cheesy chicken rice recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your one-pot cheesy chicken rice recipe dairy-free?

All you’d need to do is use grated dairy-free cheese and either a dairy-free alternative to cream or simply omit the cream entirely.

Can I make your one-pot cheesy chicken rice recipe veggie or vegan?

Of course! If you’re vegan, follow the dairy-free advice first, then for both veggies and vegans, simply:

  • Swap the chicken for 250-300g chestnut mushrooms, chopped
  • Use gluten-free veggie stock instead of chicken stock

Is this recipe low FODMAP?

It can be – see the guidance below! With these changes made, one serving of the finished dish would be a safe low FODMAP serving size:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Use a low FODMAP stock cube
  • Use lactose-free cream instead of double cream
  • Serve no more than 75g of broccoli per person and ensure you use as little of the stalks as possible.
One-pot Cheesy Chicken Rice Recipe

Can I use veg other than broccoli or carrot?

Yes, this really is a recipe you can make your own! Here’s a few other veg swaps you could make, as long as they’re all finely chopped:

  • Onion
  • Mushrooms
  • Courgette
  • Green beans
  • Peppers
  • Frozen peas

Is this a healthy recipe?

You guys requested more healthier, every day gluten-free dinner recipes so that’s exactly what I’m going to make.

If you want to make it even healthier still, you can always:

  • Omit the cream or use 1 tbsp low-fat cream cheese instead
  • Use light mozzarella instead of grated cheddar cheese
  • Use a low-calorie garlic-flavoured spray instead of garlic infused oil

Can I freeze your one-pot cheesy chicken rice recipe?

Yes! Once cooled, simply portion into airtight containers and freeze for up to 2-3 months.

To reheat from frozen, defrost in the fridge overnight then reheat in the microwave until piping hot in the middle.

You can also store this in the fridge for 3-4 days and microwave until piping hot too.

One-pot cheesy chicken rice recipe: Tips for quick and easy prep + cooking

  1. Chop your chicken/veg and measure out your rice whilst you’re waiting for the oil to heat up. With all the prep done before you start, all you’ll have left to do is throw it all together!
  2. Don’t slice your chicken too thin. Your average bite-sized chunks are perfect, but any thinner or smaller than that and you risk the chicken becoming overcooked and dry.
  3. Ensure you have a pot or pan with a lid. It’s more than possible to make this anyway without the lid, but popping the lid on will speed up the cooking process a lot!
  4. Check the rice at least once nearer the end of the ‘lidded’ cooking period. If your stove is too hot, it can stick to the bottom of your pan and burn, so check it by giving it a good stir.
  5. If everything else is done but the rice is still a bit hard, just add a couple of tablespoons of water occasionally until all the rice is cooked. The measurements in this recipe should mean this doesn’t happen, but you never know!
@beckyexcell ONE POT CHEESY CHICKEN AND RICE ? Welcome to DAY 5 of my ‘How to turn a £25 shop at Aldi into 5 meals for the week’ series ? this is a classic ? #onepot #mealplan #onepotmeals #mealplan #aldi #glutenfree #budgetfriendly #dinnerideas #mealplanning ♬ Drop It Like It's Hot – Snoop Dogg

One-pot Cheesy Chicken Rice Recipe

One-pot Cheesy Chicken Rice Recipe – super lazy comfort food that absolutely anyone can make… and results in minimal washing up!
SERVINGS: 4 people
PREP TIME: 10 minutes
PRINT RECIPE
5 from 21 votes

Ingredients 
Grams – Cups
 

  • 1 tbsp garlic-infused oil
  • 2 carrots, thinly sliced
  • 2 chicken breasts, chopped into bite-sized chunks
  • 2 tsp dried mixed herbs
  • pinch salt and pepper
  • 650 ml gluten-free chicken stock
  • 200 g dried long grain rice
  • 200 g broccoli florets
  • 50 ml single cream
  • 60 g cheddar cheese, grated

Instructions

  • Heat the oil in a large, lidded pan over a medium heat and then add the carrots. Allow it to soften a little (around 4 minutes) then add the chicken.
  • Once the chicken is sealed, add in the mixed herbs, salt & pepper, stock and the rice, stir to combine and bring to the boil.
  • Reduce the heat to simmer and pop a lid on the pan. Leave for about 15 minutes to cook.
  • After 15 minutes lift the lid, add in the broccoli and pop the lid back on for a further 5-7 minutes or until the rice is cooked to your liking.
  • Remove from heat and stir in the cream and cheese so it’s well combined and melted.

Nutrition

Calories: 532kcal | Carbohydrates: 53g | Protein: 37g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 510mg | Potassium: 941mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5741IU | Vitamin C: 48mg | Calcium: 189mg | Iron: 2mg

Thanks for reading all about my one-pot cheesy chicken rice recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

One-pot Unstuffed Peppers Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

One-pot unstuffed peppers recipe – the lazy way to make ‘stuffed peppers’… no stuffing required! This recipe has over 500k views on Instagram, so I thought I absolutely HAD to get it up on the blog ASAP.

One-pot unstuffed peppers recipe – I’ve said it before and I’ll say it again: here’s super lazy comfort food that the entire family will love! Plus, there’s hardly any washing up as everything, including the rice, is cooked in one pot.

One-pot Unstuffed Peppers Recipe

So, elephant in the room: this is naturally gluten-free recipe! But why did I feel the need to mention it?

Well, so often when I think of naturally gluten-free recipes, I think of all the ‘boring’ stuff like salads, soups, jacket potatoes etc. (all of which I actually love and eat all the time by the way!)

But actually, naturally gluten-free meals like this are amazing because, not only are they not ‘plain Jane’ or ‘the bland gluten-free option’, but it’s actually a meal the entire family will love… it just happens to be gluten-free!

Best of all, because it’s naturally gluten-free, that means no expensive free from products! So that’s what I’ve been channeling here on the blog for the most part lately and I hope you’ve been enjoying them. I feel like they’re an essential part of anyone’s meal plan: gluten-free or not!

One-pot unstuffed peppers recipe: What you’ll need…

  • Spices: For this recipe you’ll need smoked paprika, dried oregano, cumin, cayenne pepper and dried chilli flakes.
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Red (bell) pepper: Any colour of pepper will do here, but red is my personal preference in terms of flavour and aesthetics in this dish.
  • Beef mince: Ideally use a lean beef mince or lots of fat will come off it and make everything a little soggy, but if using a higher fat mince, you can always drain it from the pan.
  • Long grain rice: This is what I’d stuff a pepper with… so I figured that it works here too!
  • Gluten-free beef stock: Any stock cube will do, as long as it’s gluten-free! These are stocked with all the regular stock cubes and often clearly labelled as gluten-free.
  • Chopped tomatoes: Even the cheapest tin of chopped tomatoes works wonders here, so get whatever’s cheapest.
  • Tomato puree: This helps to thicken the tomato sauce so it’s velvety smooth and not too thin. It also boosts the tomato flavour a bit too.
  • Mozzarella: If you want that lovely, cheesy top, use mozzarella for the ultimate stringy finish.
  • Spring onions: These add a wonderful, sweet onion flavour when scattered on top – if you use only the green parts, it’s low FODMAP too.
One-pot Unstuffed Peppers Recipe

So, what do my unstuffed peppers taste like?

Every bite is a plentiful party of mildly spiced flavour, packed with rice, succulent beef mince, chopped red peppers and a thick, smoky tomato sauce.

And of course, who could forgot that stringy, gooey layer of melted mozzarella on top? It’s everything you’d want in a stuffed pepper… just unstuffed!

It’s the ultimate all-in-one meal that’s so easy to make, it barely feels like you’re actually cooked at all. Plus, there’s only the one pot to wash!

One-pot unstuffed peppers recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your one-pot unstuffed peppers recipe dairy-free?

Simply use grated dairy-free cheese instead of mozzarella to make this recipe dairy-free.

Can I make your one-pot unstuffed peppers recipe veggie or vegan?

Of course! If you’re vegan, follow the dairy-free advice first, then for both veggies and vegans, simply:

  • Swap the beef mince for 300g closed cup mushrooms, finely diced and a 400g tin of chickpeas, drained
  • Use gluten-free veggie stock instead of beef stock

Is this recipe low FODMAP?

It can be – see the guidance below! With these changes made, one serving of the finished dish would be a safe low FODMAP serving size:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Use a low FODMAP stock cube
  • Omit the tomato puree
  • Serve no more than 43g of red pepper per person OR use green peppers instead and serve no more than 75g per person
  • Use only the greenest parts of the spring onion
One-pot Unstuffed Peppers Recipe

Can I use veg other than peppers?

Yes, but you probably shouldn’t call the finished dish ‘unstuffed peppers’! Here’s a few other veg swaps you could make, as long as they’re all finely chopped:

  • Onion
  • Aubergine
  • Courgette
  • Carrot
  • Frozen peas

Can I make this using turkey mince? What about lamb mince?

Yes! If using turkey mince, ensure it’s turkey thigh mince or it’ll get way too dry. Lamb mince works well too.

Is this a healthy recipe?

Yes! You guys requested more healthier, every day gluten-free dinner recipes so that’s exactly what I’m going to make.

If you want to make it even healthier still, you can always:

  • Omit the cheese
  • Ensure you use lean beef mince
  • Use a low-calorie garlic-flavoured spray instead of garlic infused oil

Can I freeze your one-pot unstuffed peppers recipe?

Yes! Once cooled, simply portion into airtight containers and freeze for up to 2-3 months.

To reheat from frozen, defrost in the fridge overnight then reheat in the microwave until piping hot in the middle.

You can also store this in the fridge for 3-4 days and microwave until piping hot too.

One-pot Unstuffed Peppers Recipe

One pot unstuffed peppers recipe: Tips for quick and easy prep + cooking

  1. Get your spices and seasoning out and make the spice blend before you start, so it’s ready for when you need it Trust me, it makes cooking feel a lot easier!
  2. Drain any excess oil, fat or liquid from your beef mince if using a higher fat percentage mince. It can make everything a bit soggy, so I usually just carefully pour it into a heatproof jug and discard it.
  3. If the sauce is lovely and thick but rice is still a bit hard, just add a couple of tablespoons of water occasionally until all the rice is cooked. The measurements in this recipe should mean this doesn’t happen, but you never know!
  4. Keep stirring the pot occasionally when the dish has almost finished reducing as this is when it’s most likely to stick to the bottom. The sauce has flour in it, so if it’s a little too thin for your liking, just simmer it until it thickens up.
  5. Grill the mozzarella on top until it’s nicely browned and a little crisp. If your mozzarella is a little underdone, it can be a little chewy and less tasty, but browning it well makes such a difference!

One Pot Unstuffed Peppers Recipe

One-pot unstuffed peppers recipe – super lazy comfort food that absolutely anyone can make… and results in minimal washing up!
SERVINGS: 4 people
PREP TIME: 10 minutes
PRINT RECIPE
5 from 31 votes

Ingredients 
Grams – Cups
 

For the spice blend:

  • 1.5 tbsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp dried chilli flakes

For the rest:

  • 1 tbsp garlic-infused oil
  • 2 red peppers chopped into bite-sized chunks
  • 500 g beef mince
  • 200 g dried long grain rice
  • 750 ml gluten-free beef stock
  • 400 g chopped tomatoes
  • 2 tbsp tomato puree
  • 75 g mozzarella grated
  • handful spring onion greens finely chopped

Instructions

  • Heat oil in a large oven proof pot on a high heat. Add the peppers and fry until they start to char a little.
  • Add in the mince and fry until just browned.
  • Mix the spices for the spice blend together and add them to the pot, mix so they coat the peppers and mince.
  • Add in the rice and allow that to be fully coated in the spices too.
  • Pour in the chopped tomatoes, tomato puree and stock. Mix then pop the lid on and reduce the heat right down to a simmer.
  • Cook for about 40 minutes until the rice is cooked and the liquid has reduced. I give it a stir every so often throughout to check on it.
  • Remove the lid and from the heat, sprinkle with cheese and pop under the grill until the cheese melts and turns golden.
  • Sprinkle with spring onion greens and serve up straight away.

Nutrition

Serving: 4g | Calories: 606kcal | Carbohydrates: 57g | Protein: 40g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 630mg | Potassium: 1102mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2033IU | Vitamin C: 59mg | Calcium: 201mg | Iron: 7mg

Thanks for reading all about my one pot unstuffed peppers recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

One-pot Chicken Alfredo Pasta Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

One-pot chicken Alfredo pasta recipe – a super creamy, cheesy pasta dish with minimal washing up that takes less than 30 minutes to make! Gluten-free and Coeliac-friendly as always.

One-pot chicken Alfredo pasta recipe – not only do one-pot recipes mean quick and easy cooking, but also, they mean next to no washing up. But don’t get too excited celebrating that yet, because it also tastes out of this world too!

One-Pot Chicken Alfredo Pasta Recipe

This one of those meals that more than earned its way onto my weekly meal plan. And I’m sure it’ll do the same for you too after you try it for the first time.

This recipe featured over on Instagram and TikTok in my one-pot meal series and not only is it a meal that the entire family will love, but it’s just so incredibly easy to make. It’s definitely a ‘lazy’ meal for sure!

Just simply add each ingredient to the pan in a few stages… and you’ve got a complete dinner in one-pot – no additional pots for cooking pasta, veg or… anything!

Here’s all the simple supermarket ingredients you’ll need to make it possible:

One-pot chicken Alfredo pasta recipe: What you’ll need…

  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Chicken breast: This is perfect for this recipe as it cooks fast and won’t be dry when everything else is finished cooking.
  • Gluten-free chicken stock: Any stock will work, as long it’s gluten-free! You’ll find these labelled as ‘gluten-free’ with all the other stock cubes in the supermarket.
  • Milk: Skimmed, semi-skimmed or whole milk works fine – even dairy-free milk too.
  • Broccoli: I like to add veg to this recipe to make it more of a rounded meal, but most chicken Alfredo dishes don’t have any at all!
  • Salt and black pepper: A little seasoning goes a long way, so don’t forget these!
  • Gluten-free tagliatelle: Any gluten-free pasta works, but if you want to make it as authentic as possible, you can find gluten-free tagliatelle in Tesco’s free from aisle.
  • Double cream: The key to a lovely, thick and creamy sauce.
  • Parmesan: Whilst extra mature cheddar works too, nothing matches the taste of Parmesan for me.
  • Fresh parsley: This is just for scattering on at the end and adds a welcome freshness to every bite.
One-Pot Chicken Alfredo Pasta Recipe

So, what does my one-pot chicken Alfredo pasta recipe taste like?

The sauce is intensely creamy, thick and cheesy – like a white lasagne sauce but with an even creamier, more intense flavour.

Of course, the sauce coats lots of tender chicken chunks, perfectly cooked broccoli and lovely long strands of gluten-free tagliatelle. It’s a comforting, warm hug on a plate!

Here’s a few frequently asked questions before we get started:

One-pot chicken Alfredo pasta recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your one-pot chicken Alfredo pasta recipe dairy-free?

It’s very easy to make this dairy-free using three simple swaps. Please note that you shouldn’t continue to cook for very long after adding the dairy-free cream – I’ve found that it somehow becomes quite thin when added to meals like this so be careful!

  • Use dairy-free milk
  • Use dairy-free cream
  • Use dairy-free smoked cheese instead of Parmesan

Can I make your one-pot chicken Alfredo pasta recipe veggie or vegan?

If you follow the steps above to make this dairy-free, all you need to do is the following:

  • Use gluten-free veggie stock
  • Swap the chicken for 300g closed cup mushrooms (thinly sliced). Simply fry these as you would fry the chicken until slightly golden instead, then continue with the recipe as written.
  • Also, for veggies you can use extra mature cheddar instead of dairy-free cheese

Is this recipe low FODMAP?

It can be – see the guidance below! With these changes made, one serving of the finished dish would be a safe low FODMAP serving size:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Use a low FODMAP stock cube
  • Use lactose-free milk
  • Use lactose-free cream instead of double cream
  • Serve no more than 75g of broccoli per person and ensure you use as little of the stalks as possible.
One-Pot Chicken Alfredo Pasta Recipe

Can I use veg other than broccoli?

Yes, as long as they can reasonably cook in time! Here’s a few other veg swaps you could make:

  • Red, green or yellow pepper
  • Mushrooms
  • Courgette
  • Spinach

How do I stop my gluten-free pasta from breaking during cooking?

There’s no denying that most store-bought free from pasta can be more fragile than regular pasta – but generally only when overcooked! So to avoid it breaking, ensure you stop once it’s al dente – you can always sample a bit yourself to check.

Generally, I find that around 5-6 minutes cooking is more than enough, so I’ve reflected that in the written recipe. However, give gluten-free brown rice pasta a go too if you struggle with it breaking as it’s not nearly as fragile.

Can I freeze your one-pot chicken Alfredo pasta recipe?

Yes! Once cooled, simply portion into airtight containers and freeze for up to 2-3 months.

To reheat from frozen, defrost in the fridge overnight then reheat in the microwave until piping hot in the middle.

You can also store this in the fridge for 3-4 days and microwave until piping hot too.

One-Pot Chicken Alfredo Pasta Recipe

One-pot chicken Alfredo pasta recipe

One-pot chicken Alfredo pasta recipe – an easy 30 minute recipe with extremely minimal washing up! Gluten-free and Coeliac-friendly.
SERVINGS: 3 people
PREP TIME: 30 minutes
PRINT RECIPE
5 from 33 votes

Ingredients 
Grams – Cups
 

  • 2 tbsp garlic-infused oil
  • 250 g chicken breast chopped into bite-sized chunks
  • 350 ml gluten-free chicken stock
  • 400 ml milk
  • 150 g broccoli
  • 1 tsp salt and pepper
  • 250 g dried gluten-free tagliatelle
  • 120 ml double cream
  • 70 g parmesan
  • 1 handful fresh parsley chopped

Instructions

  • Heat some garlic infused oil in a pan, add the chicken and cook till sealed.
  • Pour in your stock, milk and broccoli (season with salt and pepper). Mix and bring to a simmer.
  • Add in your pasta and stir carefully but regularly so it doesn’t stick to the bottom.
  • Reduce the heat and cook for 5 minutes, the pasta should be basically cooked and the sauce thicker.
  • Stir in your cream and parmesan and cook for a couple more minutes so the sauce is lovely and thick.
  • Serve with a sprinkling of fresh parsley.

Nutrition

Calories: 837kcal | Carbohydrates: 77g | Protein: 44g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1552mg | Potassium: 864mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1449IU | Vitamin C: 48mg | Calcium: 506mg | Iron: 2mg

Thanks for reading all about my one-pot chicken Alfredo pasta recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Chilli Con Carne Meatballs Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Chilli con carne meatballs recipe – a remix on a classic that only takes 30 minutes to make! Super easy to make in one pot and gluten-free as always.

Chilli con carne meatballs recipe – it couldn’t be easier to transform something you’ve probably had a billion times into something totally new and exciting. Best of all, it costs just £1 a portion!

Chilli Con Carne Meatballs Recipe

As if being gluten-free wasn’t expensive enough already, the price of all food products seems to be shooting up lately.

And whilst I can’t do much to change that, I can most definitely provide you with recipes that are budget-friendly and show you how to get the most out of your ingredients.

And that’s how my £1 meals at Aldi series was born over on Instagram and TikTok! Each meal serves 4, making it £1 per portion per person… and this is one of those meals!

Cooking from scratch can be a big money-saver, but it certainly doesn’t have to take hours to get food on the table – this one takes just 30 minutes from start to finish. Here’s everything you’ll need to make it happen:

Chilli con carne meatballs recipe: What you’ll need…

FOR THE MEATBALLS:

  • Beef mince: I used 10% fat beef mince – if using 20% fat or higher, ensure you drain off any excess liquid that may be released during frying.
  • Cornflour: This helps to keep the meatballs lovely and juicy by retaining more moisture, instead of it escaping onto the tray.
  • Ground cumin and smoked paprika: These are my spices of choice for a classic chilli, both of which work well in the meatballs and the sauce too.
  • Salt and black pepper: A little seasoning goes a long way, so don’t forget these!
  • Egg: This helps to bind the meatballs together, though you can omit it if you struggle to tolerate it.

FOR THE CHILLI:

  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Green pepper: Any colour of pepper will do in reality, but green has a stronger flavour and is generally a little less sweet.
  • Cornflour: I like a thick, chunky chilli and this ensures you get exactly that! Gluten-free plain flour works too.
  • Ground cumin and smoked paprika: These magic spices will come in handy once again for the sauce.
  • Dried chilli flakes: It wouldn’t be a chilli without chilli! Using the dried version is super convenient and allows you to control the heat levels to your liking: a 1/2 tsp is a medium heat, but feel free to use 1 full tsp instead for a hotter finish.
  • Chopped tomatoes: A humble can of chopped tomatoes will do perfectly here.
  • Gluten-free beef stock: Any stock will work, as long it’s gluten-free! You’ll find these labelled as ‘gluten-free’ with all the other stock cubes in the supermarket.
  • Kidney beans: Make sure you drain them first.

TO SERVE:

  • Dried long grain rice: Cook your rice however you prefer: steamed, boiled or even microwaved. Once cooked, you can then simply add…
  • Frozen peas: Of course, ensure they’re cooked first! You can do this either by gently warming them in a pan, or in a little water in the microwave.
  • Coarsely ground black pepper: Adding black pepper to rice instantly transforms it, so I’d highly recommend giving it a try!
  • Spring onion: This is just to add on at the end, giving a lovely fresh onion flavour.
Chilli Con Carne Meatballs Recipe

So, what do my chilli con carne meatballs recipe taste like?

The sauce is a classic, smoky, chunky, mildly spicy tomato sauce, packed with green pepper and kidney beans. Then, instead of using beef mince the traditional way, I’ve opted to make them into meatballs instead!

Why? Because it totally transforms this meal! Trust me, you just have to try it. Each meatball is slightly crisp on the outside, yet juicy and tender in the middle; when coated in that sauce and served with rice, it’s absolute perfection!

Here’s a few frequently asked questions before we get started:

Chilli con carne meatballs recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your chilli con carne meatballs recipe dairy-free?

It is dairy-free!

Can I make your chilli con carne meatballs recipe veggie or vegan?

It’s a little different, but I’ve already done the hard work for you with my veggie chilli con carne recipe. Just use dairy-free cheese to make it vegan.

Is this recipe low FODMAP?

See the guidance below! With these changes made, one serving of the finished dish would be a safe low FODMAP serving size:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Ensure a serving size of no more than 75g of green pepper per person
  • Swap the kidney beans for 180g (drained) canned black beans
  • Use a low FODMAP stock cube
  • Use the green parts of spring onion only
Chilli Con Carne Meatballs Recipe

Can I use veg other than peppers?

Yes, as long as they can reasonably cook in time! Here’s a few other veg swaps you could make, as long as they’re all finely chopped:

  • Onion
  • Aubergine
  • Courgette
  • Carrot
  • Spinach

Can I make this using turkey mince? What about lamb mince?

Yes! For turkey mince, I’d recommend using turkey thigh mince. Lamb would work well, as well as using half beef mince and half pork mince too.

Is this a healthy recipe?

Yes! You guys requested more healthy, every day gluten-free dinner recipes so that’s exactly what I’m going to make.

If you want to make it even healthier still, you can always:

  • Use 5% fat beef mince (this will make it more expensive)
  • Omit the egg from the meatballs
  • Use a low-calorie garlic spray instead of garlic-infused oil

Can I freeze your chilli con carne meatballs recipe?

Yes! Once cooled, simply portion into airtight containers and freeze for up to 2-3 months.

To reheat from frozen, defrost in the fridge overnight then reheat in the microwave until piping hot in the middle.

You can also store this in the fridge for 3-4 days and microwave until piping hot too.

Chilli Con Carne Meatballs Recipe

Chilli con carne meatballs recipe: Tips for quick and easy prep + cooking

  1. Get your spices and seasoning out before you start, so they’re ready for when you need them. Trust me, it makes cooking feel a lot easier!
  2. Make the meatballs whilst the oven is heating and chop the veg whilst the oil is heating. An ice cream scoop makes forming the balls super easy – simply scoop and turn out straight onto the tray.
  3. Bake the meatballs in the oven until nicely browned and crisp. Don’t be afraid to give them an extra few minutes to get that ultimate crispy exterior.
  4. Simmer the sauce until it’s to your preferred thickness. The sauce has flour in it, so if it’s a little too thin for your liking, just simmer it until it thickens up.
  5. Prepare the rice ahead of time. If serving with rice, put it on before you start cooking this. A microwave packet of rice makes this part even easier and quicker too.

Chilli Con Carne Meatballs Recipe

Chilli con carne meatballs recipe – a quick and easy 30 minute wonder that's a remix on a classic. You'd never know it's gluten-free and Coeliac-friendly!
SERVINGS: 4 people
PREP TIME: 5 minutes
PRINT RECIPE
5 from 2 votes

Ingredients 
Grams – Cups
 

For the meatballs:

  • 500 g beef mince
  • 1 tbsp cornflour
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • pinch salt and black pepper
  • 1 egg

For the chilli:

  • 1 tbsp garlic-infused oil
  • 2 green peppers chopped into bite-sized chunks
  • 1.5 tbsp cornflour
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp dried chilli flakes
  • 400 g tin of chopped tomatoes
  • 200 ml gluten-free beef stock
  • 400 g tin of kidney beans drained

To serve:

  • 300 g dried long grain rice
  • 100 g frozen peas
  • 1 tsp coarsely ground black pepper
  • handful spring onion greens finely chopped

Instructions

  • Cook the rice according to the packet instructions. Once done, keep warm for later.
  • In a large mixing bowl, mix together all the ingredients for the meatballs. Roll into balls and place onto a lightly greased baking tray. Bake in a preheated oven for 12-15 minutes or until crisp on the outside.
  • Heat oil in a pan on a medium heat, add the chopped pepper and fry for a few minutes before adding all the spices, dried chilli flakes and cornflour. Mix and allow to cook until the spices are fragrant – about 1 minute.
  • Add the chopped tomatoes and stock, mix and then add the drained kidney beans. Allow to simmer until thickened to your liking. Place the meatballs into the sauce.
  • Prepare the frozen peas (I microwave mine at 900W for 2-3 minutes in a bowl with a little water), drain and mix into the rice along with the coarsely ground black pepper.
  • Serve with the rice and finish with chopped spring onion greens on top.

Nutrition

Calories: 746kcal | Carbohydrates: 99g | Protein: 44g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 357mg | Potassium: 1354mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1068IU | Vitamin C: 45mg | Calcium: 129mg | Iron: 9mg

Thanks for reading all about my chilli con carne meatballs recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

White Chocolate and Raspberry Cheesecake Bites Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

White chocolate and raspberry cheesecake bites recipe! A no-bake dessert that’ll please a crowd. Nobody would ever know that it’s Coeliac-friendly and wheat-free, promise!

White chocolate and raspberry cheesecake bites recipe, anyone? A remix of my old school gluten-free white chocolate and raspberry cheesecake recipe that’s made in a 9″ square baking tin so it’s easier to cut up and share with a crowd!

Sometimes, you just can’t beat a share-able dessert, especially when it’s a reader favourite like my gluten-free raspberry and white chocolate cheesecake!

This recipe essentially shows you how to make that classic cheesecake in a square tin that doesn’t have a loose-bottom.

So if you don’t have a proper loose-bottomed or springform tin for cheesecakes, you can always use a 9″ square tin too.

Here’s all the simple ingredients you’ll need to make it possible:

White chocolate and raspberry cheesecake bites recipe: What you’ll need…

  • Gluten-free digestive biscuits: You can find these down the free from aisle in nearly all supermarkets, but here’s a link so you know what you’re looking for.
  • Butter: As we’ll be melting the butter, you can use either cold (straight from the fridge) or room temperature (softened) butter. Salted or unsalted is fine too.
  • Mascarpone or full-fat cream cheese: I use mascarpone for this one, but Philadelphia cream cheese works great too and is a little softer. Low fat cream cheese doesn’t have a high enough fat content to set in the fridge, so don’t sub this!
  • Icing sugar: This sweetens the cheesecake filling and simply vanishes when mixed in, meaning no grainy texture and no need to bake the cheesecake.
  • White chocolate: You’ll need to melt this for the filling (in the microwave or in a heat-proof bowl set over a saucepan of boiling water on the hob) and grated a little for the topping.
  • Double cream: Only double cream has the adequate fat content to whip and set in the fridge, so single cream won’t work here.
  • Vanilla extract: The better quality yours is, the better the filling will taste!
  • Fresh raspberries: The star of this recipe which is both inside the cheesecake and on top.

So, what do my white chocolate and raspberry cheesecake bites taste like?

The base is super buttery and crunchy and a little thicker than most too – just the way I like it.

The white chocolate filling is soft, light and creamy, with fresh raspberries slice. And of course, each bite is finished with a grating of white chocolate and a fresh raspberry too!

Here’s a few frequently asked questions before we get started:

White chocolate and raspberry cheesecake bites recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your white chocolate and raspberry cheesecake bites recipe dairy-free?

Easily! Here’s the swaps you’d need to make:

Can I make your white chocolate and raspberry cheesecake bites recipe vegan?

Follow the steps above to make this dairy-free and you’ve only gone and made this recipe gluten-free, dairy-free AND vegan!

Is this recipe low FODMAP?

It can be! Simply:

  • Use lactose-free cream cheese
  • Use lactose-free whipping cream instead of double cream
  • Use lactose-free white chocolate
  • Ensure the gluten-free biscuits for the base are FODMAP friendly
  • 2-3 bites are a safe low FODMAP serving size for the elimination phase of the diet

Do I need any special equipment to make your white chocolate and raspberry cheesecake bites recipe?

You won’t need anything in particular apart from a 9″ square baking tin. An electric hand whisk or stand mixer helps to whip up the filling, but a hand whisk will do too.

Can I make your white chocolate and raspberry cheesecake bites recipe using light cream cheese or reduced fat mascarpone?

Definitely not! Using light cream cheese or reduced fat mascarpone is a very quick way to ensure that your cheesecake is an instant disaster.

As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s full-fat or nothing, I’m afraid!

White chocolate and raspberry cheesecake bites recipe: Tips for the perfect no-bake dessert every time

  1. Don’t overmix the cheesecake filling. It can split, become very grainy-looking, thin and won’t ever set in the fridge. In this case, you can always try freezing it to make it set (it’ll still taste the same!) but ideally, avoid overmixing entirely.
  2. Give the cheesecake filling a generous amount of time to set. There’s no baking required for this recipe, so the chilling stage becomes even more important! Don’t remove from the tin until the top looks lovely and firm.
  3. Keep chilled and covered before serving. This especially applies if you used Philadelphia cream cheese as the cheesecake will begin to soften and melt slightly at room temperature after an hour or so. So store it in the fridge until serving!

White Chocolate and Raspberry Cheesecake Bites Recipe

White chocolate and raspberry cheesecake bites recipe – no-bake and super easy to make! Gluten-free and Coeliac-friendly.
SERVINGS: 18 cheesecake bites
PREP TIME: 25 minutes
PRINT RECIPE
5 from 5 votes

Ingredients  

For the base:

  • 320 g gluten-free digestive biscuits
  • 150 g butter melted and cooled

For the cheesecake:

  • 500 g mascarpone or full-fat cream cheese
  • 100 g icing sugar
  • 250 g white chocolate melted
  • 300 ml double cream
  • 1/2 tsp vanilla extract
  • 200 g fresh raspberries

For the topping:

  • 50 g white chocolate grated
  • 50 g fresh raspberries

Instructions

  • Prepare a 9×9 square tin with non stick baking paper – ensure there is overhang so it’s easy for the finished cheesecake to be lifted out.
  • Crush your gluten free digestives and pour your melted butter into your crushed biscuits and mix together. Press your biscuit mixture into the square tin. Then chill in the fridge for at least 30 minutes whilst you make your topping.
  • Mix together your cream cheese, icing sugar and vanilla extract briefly until combined.
  • Add in the double cream and keep mixing until it firms up a little – this should take about a minute.
  • Pour in your melted and cooled white chocolate and mix in once more. Do this briefly, you don’t want the mixture to split.
  • Fold through your fresh raspberries then spread your mixture on top of the biscuit base and place in the fridge to chill overnight or for no less than 4 hours.
  • Once set, lift the cheesecake out of the tin and cut into 16-25 squares (depending on how big you want them!)To decorate add some extra raspberries, grated white chocolate and raspberry coulis if you fancy, enjoy!

Nutrition

Serving: 18g | Calories: 392kcal | Carbohydrates: 30g | Protein: 4g | Fat: 28g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 96mg | Potassium: 96mg | Fiber: 2g | Sugar: 21g | Vitamin A: 659IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 1mg

Thanks for reading all about my white chocolate and raspberry cheesecake bites recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Gluten-free Tortilla Wraps Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Gluten-free tortilla wraps recipe! All you need are 5 ingredients and some salt. So soft, strong and flexible that nobody would ever know that they’re Coeliac-friendly!

Gluten-free tortilla wraps recipe, anyone? Using a few simple supermarket ingredients and the magical-wonder-ingredient that is psyllium husk (buy it online here before starting), you can make my BEST EVER wraps!

Gluten-free Tortilla Wraps Recipe

Here’s yet another recipe that almost made it into the bread chapter of my second book, ‘How To Bake Anything Gluten-free‘… but I couldn’t quite find enough space to squeeze it in!

So many people have asked me for a gluten-free tortilla recipe over the years, but to be honest, this recipe took A LOT of time to perfect.

But fortunately, it’s finally ready to share! Before we get started, I should add that having a tortilla press is highly recommended if you intend to make these on a regular basis – otherwise a small rolling pin will do just fine.

Here’s all the simple ingredients you’ll need to make it possible:

Gluten-free tortilla wraps recipe: What you’ll need…

  • Gluten-free plain flour: I use a simple commercial blend from the free from aisle in the supermarket. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
  • Xanthan gum: You’ll find this down free from aisles in all major supermarkets – it’s a binder that helps to mimic gluten.
  • Gluten-free baking powder: Not all baking powder is gluten-free (some contain wheat) so please ensure yours is safe before you start.
  • Salt: This is purely for flavour.
  • Psyllium husk powder: This is one of the only ingredients I use that you won’t find in supermarkets. However, you will find it in health food shops and online. Ensure you buy a blonde psyllium husk powder or it can turn your end result a little pink!
  • Vegetable oil: Any neutral flavoured oil will do here.
Gluten-free Tortilla Wraps Recipe

So, what do my gluten-free tortilla wraps taste like?

Each wrap is soft, strong and flexible – perfect for holding your fillings securely when rolled or folded. Honestly, you just have to try them to believe it!

As for the taste… they taste like ‘real deal’ wraps and I can promise you that there’s no unwanted extra flavour… or strange aromas for that matter! They taste, look and smell exactly how you’d expect them to – perfect for tacos, fajitas, enchiladas or whatever you fancy.

Just make sure you nail the thickness of these when rolling them out or using the tortilla press – nobody likes a super thick wrap!! Here’s a few frequently asked questions before we get started:

Gluten-free tortilla wraps recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your gluten-free tortilla wraps recipe dairy-free?

It is dairy-free!

Can I make your gluten-free tortilla wraps recipe vegan or vegetarian?

It is vegan and vegetarian!

Is this recipe low FODMAP?

It is low FODMAP!

Gluten-free Tortilla Wraps Recipe

Can I use flaxseed instead of psyllium husk? What else can I use?

Trust me, creating any kind of gluten-free bread-based recipe is hard enough when you do use the ingredients that make it work! So imagine what it’d be like when you remove the one magic ingredient that makes this recipe function… long story short: it won’t work!

Flaxseed and psyllium husk are totally different in so many ways, but crucially, their hydration level (ie. how much of the water they will suck up).

Psyllium adds strength and stretch that flaxseed simply won’t provide and psyllium sucks up A LOT of water, allowing you to create a dough. So it’s psyllium husk or nothing I’m afraid!

Do I need any special equipment for this recipe?

I can tell you now that a tortilla press makes this recipe feel like absolutely zero effort – simply make the dough in a bowl, then squash portions of the dough in the press and fry. That’s it!

However, you can still achieve the same result using a small rolling pin, so don’t fret if you (more than likely) don’t have one or can’t afford one. Of course, it’ll just take longer and a little more effort to get the job done.

Here’s a link to the exact tortilla press I used for this recipe.

Can I freeze your gluten-free tortilla wraps?

Yes! I’ve frozen them for 2-3 months and after allowing them to fully thaw at room temperature, you can simply rewarm them in the microwave to refresh.

Gluten-free Tortilla Wraps Recipe

Gluten-free Tortilla Wraps Recipe

Gluten-free tortilla wraps recipe – my BEST EVER recipe that's super simple to make. Coeliac-safe and wheat-free too.
SERVINGS: 9 wraps
PREP TIME: 20 minutes
PRINT RECIPE
5 from 9 votes

Ingredients  

  • 210 g gluten-free plain flour
  • 1/4 tsp xanthan gum
  • 1/2 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 20 g psyllium husk powder
  • 300 ml warm water
  • 25 ml vegetable oil

Instructions

  • Place your flour, xanthan gum, baking powder, salt and psyllium husk powder into a large bowl and mix thoroughly.
  • Add your warm water, oil and mix thoroughly. The mixture will seem quite loose at first but the more you mix the more it comes together and thickens up. An electric hand whisk will quicken this process up. 
  • Once the mixture is more of a sticky, thicker dough, allow to rest for 10 minutes to help the dough hydrate. 
  • Sprinkle the dough with a small amount of flour and knead briefly in the bowl using floured hands. Portion it out into balls, each about 65–70g (2¼–2½oz). 
  • Place a ball of dough between two square pieces of non-stick baking parchment (around 20cm x 20cm/8in x 8in in size) and roll it into a circular shape, as thinly as you can. You can also use a tortilla press for this part if you have one – I've linked it above.
  • Heat a large frying pan over a medium-high heat. Once heated, peel one piece of the non-stick baking parchment from your rolled dough. Transfer your flattened dough into your pan, using the remaining parchment to lower it in, tortilla-side down. After 10-15 seconds, carefully peel off the final piece of non-stick baking parchment from your wrap – use a spatula to help ease it off if needed.
  • The wrap should start to get little bubbles on the surface if the pan is hot enough. Cook for 1–2 minutes, until the underside starts to lightly colour, then flip the wrap and cook on the other side for a further minute or so. 
  • Remove from the pan and place between two clean tea (dish) towels while you repeat with the rest of the dough. Wrapping them in the tea towels helps them become more flexible and soft – exactly how they should be. Repeat until you've used up your dough, re-using the parchment paper as necessary.
  • Serve up with whatever you like! We love to make BBQ chicken wraps/fajitas, but these also work really well for tacos, quesadillas, enchiladas or burritos. 

Nutrition

Calories: 116kcal | Carbohydrates: 21g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 157mg | Potassium: 18mg | Fiber: 2g | Sugar: 1g | Calcium: 16mg | Iron: 1mg

Thanks for reading all about my gluten-free tortilla wraps recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Gluten-free Rocky Road Cookies Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Gluten-free rocky road cookies recipe! Ready in 30 minutes and packed with mini marshmallows, chunky biscuit and chocolate chips. Nobody would ever know that it’s Coeliac-friendly and wheat-free, promise!

Gluten-free rocky road cookies recipe, anyone? This bakery-style cookie is not only undetectable as being gluten-free, but it’s also one of my favourite creations to date.

Say hello to a recipe that almost made it into my second book, ‘How To Bake Anything Gluten-free‘… but I couldn’t quite find enough space to squeeze it in!

So of course, what better home for it than here on the blog? After all, you guys absolutely need to try it and it certainly deserves to finally be seen.

Not only can you whip up a batch in 30 minutes, but there’s also the option to coat the backs in milk chocolate too, which I highly recommend that you do!

Here’s all the simple supermarket ingredients you’ll need to make it possible:

Gluten-free rocky road cookies recipe: What you’ll need…

  • Butter: As we’ll be creaming this into the sugar, it must be softened (left out of the fridge for a couple of hours) before starting. Otherwise creaming them won’t be possible!
  • Caster sugar: One thing that gives that ultimate ‘cookie flavour’ is a combo of caster sugar and light brown sugar. Of course, use just one sugar instead of two still works, but it’ll affect the overall flavour quite a bit.
  • Light brown sugar: See above!
  • Large egg: I used a large egg for this recipe, but a medium egg will do too.
  • Vanilla extract: As I always say, the better quality yours is, the better your cookies will taste!
  • Gluten-free plain flour: I use a simple commercial blend from the free from aisle in the supermarket. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
  • Cocoa powder: A little goes a long way and sieving it first is always a good idea – it’ll remove any lumps!
  • Bicarbonate of soda: Don’t confuse this with baking powder or try to use it instead – bicarbonate of soda is much, much stronger.
  • Milk chocolate chips: It wouldn’t be a cookie without chocolate chips!
  • Mini marshmallows: These add that wonderful stretchy quality when the cookies are still a little warm and of course, are a staple ingredient in any rocky road.
  • Gluten-free digestive biscuits: You can find these down the free from aisle in nearly all supermarkets, but here’s a link so you know what you’re looking for.
  • Raisins: These add a lovely chewy texture and fruity sweetness that works so well with all of the milk chocolate going on.
  • Milk chocolate (optional): This is purely to melt and coat the cookies on the back – feel free to skip that step if you’re impatient!

So, what do my gluten-free rocky road cookies taste like?

Think chewy chocolate cookie with a thick base of milk chocolate, packed with chunks of digestive biscuit, sweet raisins and gooey marshmallows. A must-try for any gluten-free cookie monster!

They’re definitely more of a bakery-style cookie than a hard biscuit, which is something that we seldom see in a gluten-free world.

So absolutely make sure you give this recipe a go! Here’s a few frequently asked questions before we get started:

Gluten-free rocky road cookies recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your gluten-free rocky road cookies recipe dairy-free?

Easily! Here’s the swaps you’d need to make:

  • Use a hard block of dairy-free butter alternative or Stork hard margarine instead of butter
  • Use dairy-free chocolate chips
  • Use dairy-free chocolate to coat the base
  • Ensure the cocoa powder is dairy-free.

Can I make your gluten-free rocky road cookies recipe vegan?

Follow the dairy-free advice above, then use 1 flax egg (1 tbsp flaxseed mixed with 3 tbsp water and left to rest for 10 minutes) and free from mini marshmallows.

Is this recipe low FODMAP?

It can be! Simply:

  • Use lactose-free chocolate chips
  • Use lactose-free chocolate to coat the base
  • One cookie is a safe low FODMAP serving size

Can I make your gluten-free rocky road cookies without sugar?

I can understand the need to reduce sugar in our foods, but sugar is integral to the structure of this bake – it’s not just for adding a sweet taste!

Sugar helps to achieve that nice crisp finish as well as working harmoniously with the butter and flour to achieve a specific consistency.

So yeah, remove/reduce the sugar at your own risk – I wouldn’t recommend it.

Can I make this recipe using other gluten free flours like buckwheat flour or coconut flour?

There’s a big difference between ‘gluten free plain/self-raising flour’ and a *singular* type gluten free flour.

When I say ‘gluten free plain or self-raising flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour. I buy mine down the free from aisle of my local supermarket.

Definitely go for a gluten free flour blend.

Can I freeze your gluten-free rocky road cookies?

Of course! I’ve frozen them for up to a month and after allowing them to fully thaw, you’d never know they were frozen. One cookie should take around 3 hours to thaw at room temperature.

After thawing, I’d recommend baking them in the oven for 5 minutes or so just to remove any excess moisture before enjoying them warm though.

Gluten-free Rocky Road Cookies Recipe

Gluten-free rocky road cookies recipe – the ultimate sweet treat that's 100% beginner friendly. Coeliac-safe and wheat-free too.
SERVINGS: 12 cookies
PREP TIME: 15 minutes
PRINT RECIPE
5 from 5 votes

Ingredients  

  • 125 g butter softened
  • 100 g caster sugar
  • 100 g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 210 g gluten-free plain flour
  • 25 g cocoa powder
  • 0.5 tsp bicarbonate of soda
  • 150 g milk chocolate chips
  • 85 g mini marshmallows
  • 65 g gluten-free digestive biscuits
  • 50 g raisins
  • 250 g milk chocolate, melted

Instructions

  • Preheat your oven to 160°C fan / 180°C / 350°F. Line two large baking sheets with non-stick baking parchment. 
  • In a large mixing bowl, cream together your softened butter and both sugars until light, fluffy and well combined. Add your egg and vanilla, then mix again until combined. Next, add your flour, cocoa powder and bicarb, mixing well to ensure there are no pockets of flour. 
  • Break up your biscuits into small chunks by placing them into a bowl and bashing with the end of a rolling pin. Then mix them in alongside the chocolate chips, mini marshmallows and raisins, if using. 
  • Divide your dough into 12 evenly sized pieces and roll each into a ball (mine weighed around 65g/2¼oz each).
  • Place the balls onto the prepared sheets, ensuring you leave adequate space between them to allow for spreading – I place three on each tray and cook in two batches. Bake for about 12 minutes.
  • Leave to cool on trays for 15–20 minutes before transferring to a wire rack to cool completely.
  • Once cool you can optionally dip the backs of each cookie in melted chocolate and allow to set on a cooling rack upside down. This can be done at room temperature or in the fridge. 

Nutrition

Serving: 1g | Calories: 343kcal | Carbohydrates: 61g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 93mg | Potassium: 171mg | Fiber: 3g | Sugar: 37g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Thanks for reading all about my gluten-free rocky road cookies recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Jubilee Berry Cheesecake Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Jubilee berry cheesecake recipe! A no-bake dessert, with a union jack made of fresh berries on top, that’s fit for the Queen’s Platinum Jubilee. Nobody would ever know that it’s Coeliac-friendly and wheat-free, promise!

Jubilee berry cheesecake recipe, anyone? This would have been my entry for the Queen’s Platinum Pudding competition, in case you were wondering! With a union jack of raspberries, blueberries and strawberries, this is a super simple showstopper that’s 100% beginner-friendly.

So many of you asked me to enter the Queen’s Platinum Pudding competition, but obviously, I would never have won anyway! But either way, this is what I probably would have entered!

It’s a vanilla no-bake cheesecake, with a buttery biscuit base, adorned with a crown of strawberries, with a union jack of berries on top.

Patriotic or what, right?! Best of all, it’s super simple to make and you’d never know it was gluten-free.

Here’s all the simple supermarket ingredients you’ll need to make it possible:

Jubilee berry cheesecake recipe: What you’ll need…

  • Gluten-free digestive biscuits: You can find these down the free from aisle in nearly all supermarkets, but here’s a link so you know what you’re looking for.
  • Butter: As we’ll be melting the butter, you can use either cold (straight from the fridge) or room temperature (softened) butter. Salted or unsalted is fine too.
  • Full-fat cream cheese: I use mascarpone for this one, but Philadelphia cream cheese works great too and is a little softer. Low fat cream cheese doesn’t have a high enough fat content to set in the fridge, so don’t sub this!
  • Icing sugar: This sweetens the cheesecake filling and simply vanishes when mixed in, meaning no grainy texture and no need to bake the cheesecake.
  • Vanilla extract: The better quality yours is, the better the filling will taste!
  • Double cream: Only double cream has the adequate fat content to whip and set in the fridge, so single cream won’t work here.
  • Strawberries, raspberries and blueberries: You’ll need strawberries to adorn the edge of the cheesecake and raspberries/blueberries to decorate the Union Jack on top.

So, what does my Jubilee berry cheesecake taste like?

The base is super buttery and crunchy and a little thicker than most too – just the way I like it.

The vanilla filling is soft, light and creamy, with a strawberry half in every slice. Of course, who could forget that arrangement of fresh raspberries and blueberries on top for the ultimate (yet very easy to do) finishing touch?

It’s everything I want a dessert recipe to be – irresistible to look at and eat! Here’s a few frequently asked questions before we get started:

Jubilee berry cheesecake recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your Jubilee berry cheesecake recipe dairy-free?

Easily! Here’s the swaps you’d need to make:

Can I make your Jubilee berry cheesecake recipe vegan?

Follow the steps above to make this dairy-free and you’ve only gone and made a gluten-free, dairy-free AND vegan Jubilee berry cheesecake!

Is this recipe low FODMAP?

It can be! Simply:

  • Use lactose-free cream cheese
  • Use lactose-free whipping cream instead of double cream
  • Ensure the gluten-free biscuits for the base are FODMAP friendly
  • Due to low FODMAP serving sizes of berries, only a small slice of this cheesecake is suitable for the elimination phase of the diet.

Do I need any special equipment to make your Jubilee berry cheesecake recipe?

You won’t need anything in particular apart from a deep, loose bottom tin – here’s the one I use. It’s important to use a deep one as this is a tall cheesecake!

It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter!

A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once.

And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin.

But definitely don’t make this in a normal cake tin without a loose bottom/springform mechanism. You won’t be able to get the cheesecake out or cut it!

Can I make your Jubilee berry cheesecake using light cream cheese or reduced fat mascarpone?

Definitely not! Using light cream cheese or reduced fat mascarpone is a very quick way to ensure that your cheesecake is an instant disaster.

As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s full-fat or nothing, I’m afraid!

What is the Queen’s platinum jubilee?

On 6th February 2022, the Queen of the United Kingdom (Queen Elizabeth II) became the first British Monarch to celebrate a Platinum Jubilee, marking 70 years of service to the people of the United Kingdom, the Realms and the Commonwealth.

The Queen has ruled for longer than any other Monarch in British history. You can read more about it here.

Jubilee berry cheesecake recipe: Tips for the perfect no-bake dessert every time

  1. Don’t overmix the cheesecake filling. It can split, become very grainy-looking, thin and won’t ever set in the fridge. In this case, you can always try freezing it to make it set (it’ll still taste the same!) but ideally, avoid overmixing entirely.
  2. Give the cheesecake filling a generous amount of time to set. There’s no baking required for this recipe, so the chilling stage becomes even more important! Don’t remove from the tin until the top looks lovely and firm.
  3. Use an 8in loose-bottom tin. A smaller tin will result in a cheesecake that’s too tall and a larger tin will result in one that’s flatter than mine. Loose-bottomed tins (or springform) are important here, otherwise you’ll never be able to get the cheesecake out of the tin in one piece!
  4. Keep chilled and covered before serving. This especially applies if you used Philadelphia cream cheese as the cheesecake will begin to soften and melt slightly at room temperature after an hour or so. So store it in the fridge until serving!
  5. Use a large palette knife to remove the cheesecake from the loose-bottomed base. Don’t cut the cheesecake on the base of the loose-bottomed tin because you’ll scratch it! Using a large, long palette knife and gently (but firmly) easing it underneath the cheesecake base is an easy way to remove it in one go. Then transfer to a serving plate or cake stand.

Jubilee Berry Cheesecake Recipe

Jubilee berry cheesecake recipe – inspired by the Queen's Platinum jubilee, this no-bake dessert is perfect for the occasion. Coeliac-friendly and wheat-free.
SERVINGS: 10 people
PREP TIME: 25 minutes
PRINT RECIPE
5 from 5 votes

Ingredients  

  • 280 g gluten free shortbread (or any other gluten free biscuits like digestives)
  • 85 g butter melted
  • 650 g mascarpone / full fat cream cheese
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • strawberries, raspberries and blueberries for the top and an extra 8 strawberries for inside the filling layer

Instructions

For the base:

  • Firstly, make your base. Crush your gluten free biscuits – either place them in a sandwich bag and hit them with a rolling pin or you can place them in a food processor and blitz, but don’t over blitz them into a fine dust!
  • Melt your butter – I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop – it’s done!
  • Pour your melted butter into your crushed biscuits and mix together in a bowl.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin.
  • Place it in the fridge to chill whilst you make your cheesecake top.

For the cheesecake filling:

  • Mix together your mascarpone (cream cheese) and icing sugar. I use my electric hand mixer to do this on a low/medium setting for only about 10-20 seconds. You could use a stand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had my mixer on for just under 2 minutes for this – try not to over mix though… don’t let it split!)
  • Cut strawberries in half (7-8 should be about right), ideally all similar sized. Place them around the edge of the tin to form a crown.
  • Spoon your cheesecake filling on top of the chilled base and strawberry edge, then use a palette knife to smooth over the top. Place in the fridge to chill, ideally overnight but no less than 5 hours.

To assemble:

  • Remove your cheesecake from the fridge and push it out of the tin and place on your serving plate.
  • Slice more strawberries and then use them alongside your fresh raspberries and blueberries to create a union jack design.
  • Serve up straight away and keep spare in the fridge.

Nutrition

Calories: 283kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 100mg | Potassium: 41mg | Fiber: 1g | Sugar: 18g | Vitamin A: 458IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Thanks for reading all about my Jubilee berry cheesecake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Gluten-free Mushroom Carbonara Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Gluten-free mushroom carbonara recipe – a 5-ingredient veggie meal that only costs around 75p per portion! Nobody would ever know its gluten-free and Coeliac-friendly.

Gluten-free mushroom carbonara recipe, anyone? You can easily make this in under 25 minutes and it’ll make enough to serve 4 people. A veggie version of the classic carbonara in my first book!

This is yet another budget meal from my ‘5 meals for the week from a £25 shop at Aldi’ series over on Instagram and TikTok.

Yes, there’s no denying that being gluten-free can mean a more expensive shop for the week. But it doesn’t have to cost the Earth and that’s why I’ve been creating budget meals like this that everyone can enjoy – gluten-free and muggles alike.

And at just 75p per person, per portion, this recipe most definitely fits the bill!

Here’s the 5 simple ingredients (plus a little salt and pepper) that you’ll need to make it possible:

Gluten-free mushroom carbonara recipe: What you’ll need…

  • Gluten-free spaghetti: I found mine in the free from aisle – nothing special here, just a supermarket own-brand product! If you’re wondering, I believe Asda has the cheapest gluten-free spaghetti out of all the main supermarkets.
  • Eggs: A hugely important part of any good carbonara! You’ll need 4 for the sauce and an additional 4 if you’ll be serving it up with a poached egg on top, which I highly recommend that you do!
  • Extra mature cheddar: Traditionally, I’d use Pecorino for this recipe or even Parmesan, however for cost effectiveness, extra mature cheddar works really well too.
  • Salt and pepper: Whilst I don’t count these as one of my 5 ingredients (as nobody else seems to!) these are hugely important in a dish like this when it comes to flavour.
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Mushrooms: Any mushrooms will do, but I used closed cup mushrooms in case you were wondering.

So, what does it taste like? This is a veggie take on a classic Italian carbonara that’s coated in a cheesy, rich, egg-based sauce as opposed to a thick creamy white sauce, which you’ll also spot when you’re in supermarkets.

As this recipe uses mushrooms into of the more traditional pancetta or Italian sausage, I’ve opted to use a little garlic oil to turn them into garlic mushrooms – the oil also helps to flavour the spaghetti too.

When finished with a poached egg, the entire experience is something totally out of this world – certainly not a veggie compromise over meat at all!

Here’s a few frequently asked questions before you get started:

Gluten-free mushroom carbonara recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your gluten-free mushroom carbonara recipe dairy-free?

You can easily make this dairy-free using a good, smoked dairy-free cheese.

Can I make your gluten-free mushroom carbonara recipe veggie or vegan?

Unfortunately, this carbonara is heavily egg based so it’s not easy to make a simple swap and make it vegan. However, if you use extra mature cheddar, then this recipe is veggie-friendly, however.

Is this recipe low FODMAP?

It can be! To make this recipe low FODMAP, you’d need to:

  • Use oyster mushrooms or king oyster mushrooms instead of closed cup mushrooms
  • Ensure the garlic oil doesn’t have any bits of actual garlic visibly floating in it when shaken

My sauce has turned out more like scrambled eggs! What did I do wrong?

That can happen if your pan is too hot when you add the cheese and egg mixture, so make sure your pan is at a very low heat before you add it.

How can I tell if the egg in my sauce is cooked?

It should essentially just disappear – that’s how you know if it’s done or not.

If you still see gloopy raw egg then continue to keep stirring everything until it’s gone – the egg will safely cook in the residual heat from the pan.

How do I poach an egg?

Whilst I’ve provided instructions in the recipe, you can’t beat watching someone do it, can you?

So why not watch Gordon Ramsay make one here? You don’t necessarily need to put it in an ice bath after poaching, especially as it wouldn’t be nice to eat a cold poached egg if you aren’t serving them up immediately.

Honestly, it’s not hard to make them at all – the only hard part is not bursting them when you plate them up!

Gluten-free Mushroom Carbonara Recipe

Gluten-free mushroom carbonara recipe – a 5-ingredient veggie meal that you'd never know was Coeliac-friendly and wheat-free.
SERVINGS: 4 people
PREP TIME: 5 minutes
PRINT RECIPE
5 from 6 votes

Ingredients  

  • 300 g gluten-free spaghetti
  • 4 medium eggs plus 4 extra for poaching
  • 90 g extra mature cheddar, grated or Pecorino/Parmesan if you're not vegetarian
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp garlic-infused olive oil
  • 300 g closed cup mushrooms, thinly sliced

Instructions

  • Prepare the gluten-free spaghetti according to the packet instructions. Drain, reserving 2 tbsp of the pasta water for later, then set aside.
  • Bring a saucepan of water to the boil and add a tsp of vinegar to it. Crack an egg into a small bowl. Stir the boiling water and immediately add the egg from the bowl, whilst the water is still swirling. Cook for 1-2 minutes or until all of the egg white is clearly cooked (no gooey see through bits around the yolk). Use a slotted spoon to remove from the water and transfer to a plate lined with kitchen paper. Repeat with the remaining 3 eggs. If you're not confident poaching eggs, feel free to use fried eggs instead!
  • Whilst the pasta is cooking, crack the other 4 eggs into a jug and then add in your grated cheese. Season with salt and pepper. Beat with a fork until combined.
  • Heat the oil in a large pan over a medium heat. Add your mushrooms and fry for 4-5 minutes or until the mushrooms are browned and a little crispy. Then turn the heat down to low.
  • Add the spaghetti to the pan and briefly stir so the mushrooms are evenly dispersed.
  • Next, remove the pan from the heat completely and add in your 2 tbsp of pasta water. Then pour in your egg and cheese mixture.
  • Make sure you keep moving the egg mixture around and toss the spaghetti to coat it evenly. It’s important the heat isn’t on or your eggs will scramble!
  • Plate up and serve each with a poached egg on top and optionally, a little fresh rocket scattered on top.

Thanks for reading all about my gluten-free mushroom carbonara recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Gluten-free Jubilee Trifle Recipe – Lemon Swiss Roll and Amaretti

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Gluten-free Jubilee trifle recipe! A quicker and easier version of the now famous lemon swiss roll and amaretti dessert that won the Platinum Pudding competition. Nobody would ever know that it’s Coeliac-friendly and wheat-free, promise!

Gluten-free Jubilee trifle recipe – the perfect dessert that’s fit to celebrate the Queen’s platinum Jubilee. Not only is it gluten-free, but I’ve made it quicker and easier to make too – you only have to make the gluten-free lemon swiss roll and amaretti biscuits, then layer up. No need to make the lemon curd, jelly or custard from scratch with my recipe!

The Queen’s Platinum Jubilee trifle is a great example of why I started making gluten-free recipes in the first place.

Suddenly, the entire country seems to be enjoying and making something for a special occasion and without some sort of divine intervention, us gluten-free folks suddenly become spectators to the whole affair yet again.

But that’s definitely not happening on my watch! That’s right, I’ve adapted the winning entry of the Platinum Pudding competition (Jemma from Southport’s Lemon Swiss Roll and Amaretti Trifle) to be entirely gluten-free.

Not only that, but I’ve made it quicker and easier to make, so consider this my cheat’s version of the famous lemon swiss roll and amaretti trifle. Here’s all the simple supermarket ingredients you’ll need to make it possible:

Gluten-free Jubilee trifle recipe: What you’ll need…

  • Medium eggs: Eggs are an important part of this recipe as they’re integral in a swiss roll sponge and in the amaretti biscuits too.
  • Caster sugar: This isn’t just for sweetness – sugar plays a key role in ensuring that your swiss roll and amaretti biscuits turn out the way I intended, so I wouldn’t recommend altering the amounts given in this recipe.
  • Vegetable oil: A little vegetable oil is needed for the swiss roll sponge – any neutral flavoured oil will do.
  • Milk: I used semi-skimmed, but whole or skimmed will do here too.
  • Lemons: You’ll need the juice and zest of lemons for this recipe.
  • Gluten-free plain flour: I use a simple commercial blend from the free from aisle in the supermarket. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
  • Xanthan gum: This is super important in a swiss roll so that it has the strength to roll – it’s essentially a gluten-replacer that you can find in supermarket free from aisles.
  • Lemon curd: You’re more than welcome to make your own, but I used store-bought lemon curd for ease here.
  • Ground almonds: You can’t make amaretti biscuits without ground almonds, so make sure you have this to hand.
  • Almond extract or amaretto: Either is perfect for securing that distinct almond flavour in the amaretti biscuits.
  • Icing sugar: You’ll need this to dust your baking paper and a little for the double cream.
  • Ready-made custard: Of course, you’re welcome to make your own but this helps to save a lot of time (and washing up!)
  • Lemon and orange jelly blocks: Why make your own jelly from scratch using gelatine leaves when you can just add hot water to store-bought jelly blocks?
  • Tinned mandarins: A key part of the penultimate layer of this trifle, this layer helps to offset that sweet, sharp lemon flavour.
  • Double cream: This is purely for whipping for the final layer, adding a light and fluffy flourish.
  • White chocolate: Instead of the creating the jewelled white chocolate bark shards in the original recipe and waiting hours for it to set, I find that a little grated white chocolate more than does the job here.

So, what does my gluten-free Jubilee trifle taste like? Well, exactly like the real deal of course!

The bottom layer is a tribute to all things lemon, packed with a homemade lemon swiss roll, swirled with lemon curd, embedded in a layer of orange and lemon St Clements jelly.

Then, it’s topped with the best thing to ever happen to any dessert: cold vanilla custard. That’s followed by a layer of crunchy, chewy, almond amaretti biscuits and chunky, juicy tinned mandarins.

And who could forget about all that lovely, fluffy whipped cream and grated white chocolate on top? It tastes every bit as good as it looks! Here’s a few frequently asked questions before we get started:

Gluten-free Jubilee trifle recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your gluten-free Jubilee trifle recipe dairy-free?

Easily! Here’s the swaps you’d need to make:

Can I make your gluten-free Jubilee trifle recipe vegan?

Unfortunately, as there’s so much egg involved in this recipe (which are very important in a swiss roll, amaretti biscuits and lemon curd) this isn’t an easy one to make vegan.

It’s definitely possible, but by the time I’d adapted this to be vegan, it would be almost an entirely different recipe! However, if you’d like me to make this vegan anyway, just let me know.

Is this recipe low FODMAP?

It can be! Simply:

Which trifle dish did you use to make your gluten-free Jubilee trifle recipe?

I used this exact trifle dish from Waitrose/John Lewis which is 20cm in diameter and has a 1.9l capacity. This is a lot smaller than the original recipe which asks for a 3.5l capacity trifle dish.

A bigger dish would be fine using the measurements in this recipe, but any smaller and you’d definitely struggle to fit it all in. You might like to change up the ratios too, if you like more custard, use more, if you don’t much like jelly, use less. The choice is yours!

Your recipe uses ready made custard and store-bought jelly and lemon curd – can I still make my own like in the original recipe? What about the jewelled white chocolate bark?

Though for a special occasion, I really wanted to bring this recipe down to Earth and make it easier and quicker to make for everyone. So it does differ from the original recipe slightly.

However, if you still want to make the custard and St Clements jelly from scratch like in the original recipe, feel free to go right ahead! The jelly, curd, custard and amaretti biscuits are all gluten-free in the original recipe.

So feel free to use this recipe to show you how to make the lemon swiss roll, then you can follow the original recipe for the rest – it just involves a lot more of making everything from scratch!

What is the Queen’s platinum jubilee?

On 6th February 2022, the Queen of the United Kingdom (Queen Elizabeth II) became the first British Monarch to celebrate a Platinum Jubilee, marking 70 years of service to the people of the United Kingdom, the Realms and the Commonwealth.

The Queen has ruled for longer than any other Monarch in British history. You can read more about it here.

Gluten-free Jubilee Trifle Recipe – Lemon Swiss Roll and Amaretti

SERVINGS: 10 people
PREP TIME: 30 minutes
PRINT RECIPE
5 from 5 votes

Ingredients  

For the swiss roll:

  • 4 medium eggs separated
  • 100 g caster sugar
  • 2 tbsp vegetable oil
  • 2 tbsp milk
  • zest of 1 lemon
  • 1-2 tsp lemon juice
  • 60 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 150 g lemon curd shop bought or homemade

For the amaretti biscuits:

  • 2 egg whites large or medium
  • 170 g caster sugar
  • 170 g ground almonds
  • 1 tbsp almond extract or amaretto
  • 3 tbsp icing sugar for rolling – optional
  • 3 tbsp caster sugar for rolling – optional

For the rest:

  • 500 ml/g ready made custard
  • half a packet of lemon jelly (this was 67.5g of a Hartley's Jelly block)
  • half a packet of orange jelly (this was 67.5g of a Hartley's Jelly block)
  • 2 tins mandarins segments, drained (the tins not drained weighed were 298g each)
  • 450 g double cream
  • 2 tbsp icing sugar
  • 50 g white chocolate grated

Instructions

For the swiss roll:

  • Preheat your oven to 180°C fan / 200°C. Lightly grease your Swiss roll tin and line with non-stick baking paper.
  • Separate your eggs into two small bowls – egg whites in one and yolks in the other.
  • In a large mixing bowl, add your egg yolks and half the caster sugar (50g). Whisk together until combined, then add your lemon juice, lemon zest, milk and oil and whisk once more. Sift in the flour and xanthan gum, and mix in until well combined, thick and glossy.
  • In a separate bowl, whisk your egg whites (using an electric hand whisk or stand mixer ideally) until they start to turn white and frothy. Gradually add the remaining caster sugar (50g), whisking until you have medium peaks.
  • In three stages, add your egg white mixture to your egg yolk mixture, folding it in carefully between each addition using a silicone spatula. Once all the egg white mixture is fully folded in, pour your mixture into your prepared tin. Spread it out gently to make sure it’s nice and even and bake in the oven for 10–12 minutes until cooked through.
  • Place a piece of non-stick baking paper on your work surface and dust it with the icing sugar.
  • While your sponge is still warm, loosen it from the tin and flip it out onto the baking paper. Peel off the baking paper on top that once lined the tin – don’t worry if you lose the outer layer of the cake because it sticks to the paper as you peel it off, that’s totally normal. Using your baking paper, roll the sponge up from the short end – the paper should be inside it as you roll. Try to roll fairly tightly, then leave the sponge to cool fully while rolled up. I prop something up against it to stop it from unrolling itself.
  • Carefully unroll your sponge and remove the baking paper. Fortunately I never find the sponge cracks using my recipe, but if it does a little, it doesn't matter – it will all be covered in icing – just be delicate!
  • Spread a layer of lemon curd on the unrolled sponge (I leave about a half cm gap around the edge). Carefully roll the sponge back up and place seam-side down. Do this as tight as you can for the best swirl. If a little oozes out don't worry.
  • Dust the swiss roll with plenty of icing sugar and then slice carefully into 2cm pieces to go around the edge and bottom of your trifle dish.

For the jelly layer:

  • Make the jelly as per the instructions on the packet and allow to cool but not set in a jug in the fridge. Before it sets, pour it over the swiss roll base, just so it goes above the swiss roll (you might have lots of leftover jelly depending on the size of you dish etc) and pop in the fridge for about 4 hours to fully set.

For the custard layer:

  • If using ready-made custard pour a layer over the top of the set jelly and spread it out. Remember you still have amaretti, mandarins and cream to come so don't overfill!

For the amaretti:

  • Preheat the oven to 160C fan / 180C. Lightly grease a baking tin and line with non-stick baking paper.
  • Beat the egg whites until more firm, medium peaks. Then fold in the caster sugar, ground almonds and almond extract / amaretto. You should have a paste like dough.
  • Take heaped teaspoon amounts of the mixture and roll into balls. Then roll the balls firstly into a plate with the 3 tbsp of caster sugar on, followed by the 3 tbsp of icing sugar. Place slightly spaced out on the prepared baking tray.
  • Bake for about 15-20 minutes they should be slightly cracked and golden beneath the sugar. Allow to fully cool.
  • Once cool, place a layer of the biscuits on top of the custard.

For the mandarin layer:

  • Strain the juice off of a couple of tins of mandarins and put them on top of / between the amaretti biscuits in any gaps. To me this is the least necessary layer and if you wish to not to do it you totally can!

For the whipped cream onwards:

  • Pour the double cream and 2 tbsp icing sugar into a large bowl and whip until it forms soft peaks. Don't over whip or it will become hard to spread on top!
  • Spoon the cream on top of the trifle, you can do this however you like.
  • Finish with a hefty grating of white chocolate and crumble any leftover amaretti biscuits on top too.
  • Serve straight away once the cream layer has been added and keep leftovers in the fridge.

Notes

Remember that depending on the size of your dish you might need more or less of some of the layers. Also you might want to change the amount in each layer just based on preference e.g. loving custard but not wanting so much jelly!

Thanks for reading all about my gluten-free Jubilee recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

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Slow Cooker Coronation Chicken Curry Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Slow cooker coronation chicken curry recipe – lazy comfort food that’s fit for the Queen’s platinum jubilee and only costs around £1.25 per portion! Nobody would ever know its gluten-free and Coeliac-friendly.

Slow cooker coronation chicken curry recipe, anyone? This one takes just 5 minutes of effort – then you can put your feet up while it bubbles away in the slow cooker! Then, simply serve with rice, naan, on a jacket potato or in a gluten-free wrap – the choice is yours.

Slow Cooker Coronation Chicken Curry Recipe

This is the first proper lazy meal to be plucked right from my slow cooker mini series over on Instagram and TikTok.

In case you didn’t know, I’m having a pretty big operation this week (a double mastectomy as a result of my BRCA2 diagnosis) and I won’t really be able to move my arms for quite a while…

And I think that, during my recovery, the slow cooker is definitely going to be my best friend! So naturally, this recipe is a ‘throw everything into the slow cooker and turn it on’ recipe that requires just 5 minutes of effort.

Best of all, I’ll still be able to feel like I’m taking part in the Queen’s platinum jubilee celebrations in a small way! Here’s everything you’ll need to make it possible:

Slow cooker coronation chicken curry recipe: What you’ll need…

  • Spices: For this spice blend, you’ll need curry powder, cinnamon and turmeric.
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Boneless, skinless chicken thighs: Perfect for the long cooking time in a slow cooker as they won’t dry out! Instead, it’ll be incredibly tender and and become almost like pulled chicken.
  • Gluten-free chicken stock: Gluten-free stock cubes are usually clearly labelled as being gluten-free in supermarkets – you’ll find them with all the regular stock cubes. Not all stock cubes are GF, so choose carefully.
  • Creamed coconut block: This thickens the sauce and adds a wonderful, creamy coconut flavour. You can easily find this in supermarket international aisles (cheaper) or with the Asian cooking ingredients (slightly more expensive).
  • Bay leaf: A dried or a fresh bay leaf is fine here. Remember to remove it once the meal is done – you can’t eat it!
  • Cornflour: When mixed with water, this will almost instantly thicken the sauce after a few minutes of simmering. You’ll have a very watery curry without it!
  • Mango chutney: This is a key part of coronation chicken and adds a lovely sweetness and a subtle, tangy mango flavour.
  • Sultanas: You’re welcome to omit these if you’re really averse to them, but again, they’re a key part of a classic coronation chicken. I’m not a big sultanas fan, but I like them here!
  • Spinach: I thought I’d add spinach to this curry as, though, coronation chicken doesn’t traditionally have any veg element to it, I want to make this more of a well-rounded meal. Plus,, spinach works really well, is good for you, wilts incredibly fast and adds a welcome element of colour to the dish.
  • Fresh coriander: This is just for a finishing touch – feel free to swap up for finely chopped chives too.
Slow Cooker Coronation Chicken Curry Recipe

So, what does it taste like? Well, it tastes like coronation chicken if it was a curry… with 100% less mayonnaise!

It still retains that lovely, creamy, slightly sweet and tangy quality, but with the depth of a proper, warming curry that’s perfect with basmati rice and a gluten-free naan… or even just on a jacket potato or in a gluten-free wrap.

The chicken is insanely tender, with a texture like pulled chicken, not to mention all those sultanas which absorb so much flavour.

Honestly, if you like coronation chicken already, then you will love this! Here’s a few frequently asked questions before you get started:

Slow cooker coronation chicken curry recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your slow cooker coronation chicken curry recipe dairy-free?

It is dairy-free!

Can I make your slow cooker coronation chicken curry recipe veggie or vegan?

Feel free to swap the chicken for a can of drained chickpeas to make your own coronation chickpea curry! Don’t forget to use veggie or vegan stock too.

Is this recipe low FODMAP?

To make this recipe low FODMAP, you’d need to:

  • Ensure the curry powder doesn’t contain onion or garlic
  • Ensure the garlic oil doesn’t have any bits of actual garlic visibly floating in it when shaken
  • Use a low FODMAP stock cube
  • Serve no more than 7g of sultanas per person
  • Omit the mango chutney or use maple syrup instead
Slow Cooker Coronation Chicken Curry Recipe

Can I cook this in a pot on the stove?

Yes! Simply use a dutch oven or a large lidded casserole dish. Place on the stove on the lowest heat and follow the timings as if you were using a slow cooker on high.

Can I cook this in a pressure cooker or instant pot?

Yes! Simply follow the recipe as directed, cook for 20 minutes in a pressure, then release the steam as fast as possible. With the lid removed, set to a saute setting before adding the cornflour mixture, mango chutney, spinach etc. and gently bubble until the sauce thickens.

How can I make this healthier?

If you want to make it even healthier you can always:

  • Use a low calorie garlic-flavoured cooking spray instead of garlic oil
  • Omit the creamed coconut block
  • Use half the amount of mango chutney required

I wouldn’t recommend swapping the chicken thighs for chicken breast as they can get very dry, very quickly in the slow cooker.

What is the Queen’s platinum jubilee?

On 6th February 2022, the Queen of the United Kingdom (Queen Elizabeth II) became the first British Monarch to celebrate a Platinum Jubilee, marking 70 years of service to the people of the United Kingdom, the Realms and the Commonwealth.

The Queen has ruled for longer than any other Monarch in British history. You can read more about it here.

Slow Cooker Coronation Chicken Curry Recipe

Slow Cooker Coronation Chicken Curry Recipe

Slow cooker coronation chicken curry recipe – the ultimate comfort food from just 5 minutes of effort. Nobody would know it's gluten-free and Coeliac-friendly too!
SERVINGS: 2 -3 people
PREP TIME: 5 minutes
PRINT RECIPE
5 from 32 votes

Ingredients  

  • 1 tsp garlic-infused oil
  • 500 g boneless and skinless chicken thighs chopped
  • 1 tbsp mild curry powder
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 500 ml gluten-free chicken stock
  • 40 g creamed coconut block
  • 1 bay leaf
  • 1.5 tbsp cornflour mixed with 3 tbsp water
  • 2 tbsp mango chutney plus 1 tbsp extra to serve
  • 2 tbsp sultanas
  • 1 large handful spinach roughly chopped
  • 1 handful fresh coriander to serve

Instructions

  • Add garlic oil, chicken thighs, curry powder, cinnamon and turmeric to the slow cooker. Mix them around so the chicken is well coated.
  • Pour in the stock, coconut block and bay leaf, then pop the lid on and set to high for 2 hours or low for 4 hours.
  • About 20 minutes before the end of cooking, remove the lid, pour in the cornflour mixture and give it a good stir, followed by the mango chutney, sultanas and chopped spinach. Leave the lid off for the remaining time to allow the sauce to thicken to your liking.
  • Sprinkle fresh coriander on top and a swirl more mango chutney if you fancy. Serve with basmati rice and a gluten-free naan, on a jacket potato or in a gluten-free wrap.

Thanks for reading all about my slow cooker coronation chicken curry recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

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Gluten-free Lightly Dusted Fish and Chips Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Gluten-free lightly dusted fish and chips recipe – a healthier, budget-friendly way to whip up a fakeaway favourite in less than 30 minutes! Nobody would ever know its gluten-free and Coeliac-friendly.

Gluten-free lightly dusted fish and chips recipe, anyone? At just £1.50 a portion this speedy meal can be in your meal plans as often as you like! I served mine with air-fryer chips, but if you don’t have one, you can always serve it with gluten-free oven chips instead.

Gluten-free Lightly Dusted Fish and Chips Recipe

Remember those lightly dusted, crispy cod fillets from the supermarket that we can never eat? I certainly do!

Well, I’ve made my own gluten-free version – ta-da! And like the ‘muggle’ version, it’s a healthier version of a proper battered cod from the fish and chip shop – no deep frying required.

But though my version is also super crispy, golden and perfectly seasoned, there is one difference: I use basa fish instead of cod.

Why? Well, because it’s so much cheaper and there’s barely any difference in taste or texture – promise. So I thought I’d take this opportunity to show how to use it in a way where nobody would notice any difference.

Of course, you’re more than welcome to use cod or haddock instead, but in Tesco for example, two basa fillets cost £11 per kg and two cod fillets cost £14.29 per kg. Being gluten-free can be expensive, so a saving like this can really add up in the long run!

Here’s everything you’ll need to make it possible:

Gluten-free lightly dusted fish and chips recipe: What you’ll need…

  • Basa fish fillets: It’s the cheapest white wish that’s readily available in all supermarkets and scarily comparable to cod in terms of taste and texture. So take full advantage of that!
  • Cornflour: The crispy batter for this recipe is made using purely cornflour and a few spices/herbs. Nice, easy and easily available in supermarkets!
  • Smoked paprika: This not only adds a little extra smoky quality to the batter, but also helps to create a beautiful golden colour.
  • Salt and pepper: These matter more than you think in a dish like this so definitely don’t skip them!
  • Dried mixed herbs: As white fish is quite mild in flavour, I like to add a little for flavour – it goes a long way!
  • Vegetable oil or garlic-infused oil: If you like a little garlic flavour in everything, then you know which one to choose – otherwise any neutral oil will do for frying the fish.
  • Medium potatoes: Simply chop them up into 1cm chip shapes, coat in a little oil and chuck into the air fryer. It’s that simple!
Gluten-free Lightly Dusted Fish and Chips Recipe

So, what does it taste like? The fish is wonderfully crispy and golden, with a harmonious blend of simple herbs and spices that add an extra dimension of awesome to that flaky, tender white fish.

It’s just like the lightly dusted cod I remember loving in supermarkets… but maybe even better!

I serve mine with my crispy air fryer chips and some mushy peas (from a tin!) on the side. Needless to say, it satisfies all those takeaway cravings and then some – but this dish is way cheaper and healthier!

Here’s a few frequently asked questions before you get started:

Gluten-free lightly dusted fish and chips recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your gluten-free lightly dusted fish and chips recipe dairy-free?

It is dairy-free!

Can I make your gluten-free lightly dusted fish and chips recipe veggie or vegan?

You can happily use slices of extra-firm tofu (slices into thin strips) instead of fish for this recipe and continue with the recipe as directed. As the coating has a beautiful mix of herbs and spices, your ‘fish goujons’ will taste amazing – promise!

Is this recipe low FODMAP?

Yes! No changes required. If using garlic-infused oil, ensure it doesn’t have any actual bits of garlic floating in it.

Gluten-free Lightly Dusted Fish and Chips Recipe

Can I fry the fish in an air fryer too?

You can, IF you ensure you spray it (and the basket) generously with oil, then air fry for 7-8 minutes at 200C. You’ll also need to flip it half way and spray with more oil if it still looks white and powdery.

How can I make this healthier?

Whether you follow the recipe below or attempt the air fryer instructions above, you will always need some oil to turn that floury coating golden and crispy. Without it, it will stay dry and powdery.

I’ve used as minimal oil as possible in this recipe, but if you want to try and make it even healthier, use a spray oil instead to coat your frying pan and ensure you only use what you need.

How do I get my fish to be nice and crispy? My coating was soggy!

Placing your fish into oil that hasn’t preheated enough is a sure-fire way to ensure the coating is sticky and wet when cooked, instead of the complete opposite: crispy and crunchy.

So either use a digital food thermometer to ensure the oil/pan is around 170C or gently dip the very tip of the lightly dusted fillet into the pan first. If it sizzles, you can put the rest in too!

Gluten-free Lightly Dusted Fish and Chips Recipe

Gluten-free Lightly Dusted Fish and Chips Recipe

Gluten-free lightly dusted fish and chips recipe – a speedy, healthier 30-minute meal that nobody would know was wheat-free and Coeliac-friendly too.
SERVINGS: 2 people
PREP TIME: 5 minutes
PRINT RECIPE
5 from 15 votes

Ingredients  

  • 2 basa fish fillets
  • 60 g cornflour
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried mixed herbs
  • vegetable oil or garlic-infused oil enough to cover the base of a 25cm pan
  • 1 tin mushy peas to serve

For the air fryer chips: (or simply serve with frozen gluten-free chips for ease)

  • 3 medium potatoes chopped into chips
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1/4 tsp black pepper

Instructions

  • Prepare your chips so they can cook whilst you work on the fish. If air frying the chips, follow the instructions below for them now OR simply pop in frozen gluten-free oven chips at this point instead if you don't have an air fryer.

To make the fish:

  • Mix together the cornflour, paprika, mixed herbs, salt and pepper in a small bowl.
  • Spread the mixture out onto a large plate.
  • Place the basa fillets into the flour mixture and carefully turn so that they are well coated on both sides.
  • Place a frying pan on a medium heat with enough oil to coat the bottom of the pan in a thin layer.
  • Once the oil is heated, carefully place your basa fillets into the pan. It should sizzle slightly when it goes in. If your oil isn't hot enough when you start frying (no sizzle at all), your coating won't be crispy!
  • Fry on each side until crisp and golden – about 3-4 minutes or so each side, keep checking the underside so you know when to flip. Transfer to a plate lined with kitchen paper.

To make the air fryer chips: (or simply serve the above with frozen chips instead)

  • Chop the potatoes into 1cm thick chips (using a large, sharp knife) and pop them into a bowl, then add the oil, salt and pepper. Toss so they are all coated.
  • Place them in a 200C preheated air fryer for about 15 minutes, turning half way until crisp and cooked.

To serve:

  • Serve up your fish and chips with a side of mushy peas if you like.

Thanks for reading all about my gluten-free lightly dusted fish and chips recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

15-Minute Drunken Noodles Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

15-minute Drunken Noodles recipe – a healthy, super speedy weeknight meal using simple ingredients from the supermarket – no alcohol involved! Nobody would ever know its gluten-free and Coeliac-friendly.

15-minute drunken noodles recipe, anyone? This meal in a hurry is the perfect one to flash fry in your wok and get onto your plate ASAP. The flavour is divine and unlike anything I’ve ever tried before!

15-Minute Drunken Noodles Recipe

What do you cook when you don’t feel like cooking dinner? That’s the question I’ve been answering in my 30-minutes (or less) meals series over on Instagram and TikTok this week.

And yes, you guessed it – this is one of them! And it can actually be made in way less than 30 minutes if you get a little prep out of the way beforehand.

Not only does it not taste gluten-free, but it also doesn’t taste like it was made in 15 minutes either! This is our version of the Thai dish Pad Kee Mao that we often make at home.

Here’s everything you’ll need to make it possible – the international aisle of supermarkets is your friend for this one…

15-minute Drunken Noodles recipe: What you’ll need…

  • Gluten-free soy sauce: This is often found in both supermarket free from aisles and international aisles – sometimes it’s also called tamari. This is the only ingredient in this recipe you won’t find in Aldi, so make sure you have this already.
  • Fish sauce: This adds a divine sour, salty flavour to the dish that can’t be matched, so don’t be put off if you don’t like the smell! You’ll find it down the international aisle of supermarkets and generally, the bigger bottles of it are better quality.
  • Miso paste or gluten-free oyster sauce: You’ll find miso paste and oyster sauce with the rest of the Asian ingredients – I use miso paste as oyster sauce usually contains onion or garlic (I’m intolerant to both), but oyster sauce is the traditional choice. Ensure your miso paste is gluten-free as not all are.
  • Ginger paste: You’ll find this with the spices in little jars or tubes – it’s not ground ginger (the spice), it’s fresh ginger that has been minced into a paste.
  • Dark brown sugar: The natural molasses in dark brown sugar bring a lovely dark soy sauce flavour to the dish.
  • Cornflour: This helps to thicken our homemade sauce so it’s thick and sticky, not a ‘wet’ coating.
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Bell peppers: The perfect veg for this recipe, which cooks quick and adds a lovely colour.
  • Skinless and Boneless chicken thighs: Chicken breast also works fine here, but chicken thighs are a little meatier and more flavoursome.
  • Dried rice noodles: Flat ribbon rice noodles are preferred over the thinner vermicelli noodles here. Make sure they’re prepared according to the packet instructions ahead of time.
  • Broccoli: To ensure it’s cooked throughout, you’ll need to boil it or microwave it ahead of time so ensure you’ve done that before you start.
  • Thai basil: I found this in Sainsburys with all the other fresh herbs, but not all supermarkets stock it. Regular basil works instead but has an entirely different flavour.
  • Dried chilli flakes: I’ve gone for a mild spice for this dish, but feel free to double it if you like a little more heat.
  • Spring onion: This is used as a garnish, yet adds an instant hit of onion flavour. If you use just the green parts, then it’ll be low FODMAP too.
15-Minute Drunken Noodles Recipe

So, what does it taste like? The homemade sauce means the noodles are lovely and sticky, coated in a sweet yet sour, savoury sauce, packed with bold flavours and a mild spice.

Then, there’s flash-fried peppers and tender chicken chunks with Thai basil and bright green broccoli stirred in for good measure.

Trust me, this is definitely one of those meals that you’ll make again and again once you try it for the first time. So let’s get that first time out of the way, shall we?!

Here’s a few frequently asked questions before you get started:

15-minute Drunken Noodles recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your drunken noodles recipe dairy-free?

It is dairy-free!

Can I make your drunken noodles recipe veggie or vegan?

If you use a veggie/vegan alternative to fish sauce, miso paste instead of oyster sauce and closed cup mushrooms (halved) instead of chicken, then yes!

Is this recipe low FODMAP?

It can be! Here’s the swaps you’ll need to make:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Use miso paste instead of oyster sauce.
  • Use one small green pepper (instead of two) and use one carrot (thinly sliced) instead.
  • Use no more than 150g of broccoli, ensuring you use only the heads of the florets, not the stalks.
15-Minute Drunken Noodles Recipe

Can I swap up the veg?

Of course! Thinly sliced carrot or mushrooms both work well instead of peppers and any any pre-cooked veg works in place of the broccoli.

How can I make this healthier?

This is already a very lean, healthy meal! But if you want to make it even healthier you can always:

  • Use a low calorie garlic-flavoured cooking spray instead of garlic oil
  • Use chicken breast instead of chicken thighs

Why are they called drunken noodles if there’s no alcohol in them?

Drunken noodles is a translation of the Thai name Pad Kee Mao, which affectionately means ‘drunkard noodles‘. And the reason there’s no alcohol in them is because this dish is recommended to be enjoyed with a nice, cold (gluten-free) beer!

There’s also rumour that this dish is traditionally so spicy that it’s a great hangover cure – don’t worry though, my version won’t blow your socks off!

15-Minute Drunken Noodles Recipe

15-minute Drunken Noodles Recipe

15-Minute Drunken Noodles recipe – a healthy, speedy dish that's ready in a flash. Nobody would know it's gluten-free and Coeliac-friendly!
SERVINGS: 2 -3 people
PREP TIME: 5 minutes
PRINT RECIPE
5 from 22 votes

Ingredients  

For the sauce:

  • 4 tbsp gluten-free soy sauce
  • 1 tsp fish sauce
  • 1 tsp gluten-free white or red miso paste or 2 tsp gluten-free oyster sauce
  • 1 tsp ginger paste
  • 1 tbsp dark brown sugar
  • 1 tsp cornflour
  • 1 tbsp water

Everything else:

  • 1 tbsp garlic-infused oil
  • 2 small (bell) peppers chopped into thin strips
  • 250 g skinless, boneless chicken thighs chopped into strips
  • 200 g dried flat rice noodles prepared according to pack instructions
  • 1/2 half a head broccoli cut into small florets and boiled
  • 1 handful Thai basil or regular basil (roughly chopped)
  • 1/2 tsp dried chilli flakes for a mild heat
  • 1 small handful spring onion greens finely chopped

Instructions

  • Mix together all the ingredients for the sauce in a small bowl. Set aside.
  • Add garlic oil to a wok on a high heat. Add the peppers and allow to fry for a few minutes.
  •  Add the chicken, and stir fry until slightly golden.
  • Add the cooked rice noodles and toss them to combine.
  • Pour in the sauce and continue to stir fry until it’s mixed through and coating everything.
  • Add the cooked broccoli and basil leaves, stir fry so the basil leaves wilt a little and everything is combined.
  • Finish with a sprinkling of chilli flakes and spring onion greens.

Thanks for reading all about my 15-minute drunken noodles recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Coconut Veggie Curry Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Coconut veggie curry recipe – a healthy, veggie curry in a hurry that costs less than £1 a portion. Nobody would ever know its gluten-free and Coeliac-friendly!

Coconut veggie curry recipe, anyone? This, healthy budget-friendly meal is incredibly easy to throw together in one pot, which you can then serve with rice. Plus, you can make it in 25 minutes or less!

Coconut Veggie Curry Recipe

This is also yet another budget meal plucked right from my ‘How to turn a £25 shop at Aldi into 5 dinners for the week’ series over on Instagram and TikTok.

I want to show the world that you can eat gluten-free on a budget, whilst still enjoying all the meals that you love eating – no free from aisle required for this one. Oh and also, they have to be meals that the rest of your gluten-eating family will love too!

I hope you’re enjoying the series and if you don’t have Instagram or TikTok (which I’d highly recommend you sign up to if you haven’t already – it only takes 1 minute) to view this series as it goes up, never fear as I’ll be posting the recipes here on the blog too.

Here’s everything you’ll need to make it possible:

Coconut veggie curry recipe: What you’ll need…

  • Spices: For this spice blend, you’ll need smoked paprika, cumin, garam masala, cinnamon, dried chilli flakes and ginger.
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Butternut squash: The perfect veg for this recipe, which cooks quick and adds a welcome sweetness to the dish.
  • Coconut milk: A simple can of coconut milk works here – full-fat is preferable for thickness and flavour, but light coconut milk works well too, however the sauce may be a little thinner.
  • Salt and pepper: These flavour enhancers make more of a difference that you think, so please don’t skip adding these – they’re the fighters of bland flavour!
  • Tomato puree: Not only does this ramp up the tomato flavour, but it also helps to thicken the sauce too.
  • Chickpeas: Simply drain a can of chickpeas and add them in when instructed.
  • Spinach: It cooks/wilts super fast and is good for you!
  • Lemon juice: I like to add a little for a flavour flourish, but it is essentially optional.
  • Plain yoghurt: This adds a lovely creamy element to the sauce and a slightly sour, yoghurt flavour.
  • Spring onion: This is used as a garnish, yet adds an instant hit of onion flavour. If you use just the green parts, then it’ll be low FODMAP too.
Coconut Veggie Curry Recipe

So, what does it taste like? The sauce is thick, creamy with a bold, punchy flavour that compliments the sweetness of the squash and is also packed with chickpeas that soak up all the wonderful, mildly spicy sauce.

Simply serve with basmati rice and maybe even a gluten-free naan!

Here’s a few frequently asked questions before you get started:

Coconut veggie curry recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your coconut veggie curry recipe dairy-free?

Just use dairy-free yoghurt – that’s it!

Can I make your coconut veggie curry recipe vegan?

If you use dairy-free yoghurt, then it is vegan!

Is this recipe low FODMAP?

Unfortunately, this recipe would need so many swaps to make it possible that it would be an almost entirely different recipe! The FODMAP serving sizes for butternut squash (45g), chickpeas (42g) and coconut milk (60g) are too small to create a reasonable single serving for 1 person.

Coconut Veggie Curry Recipe

Can I swap up the veg?

If you’re not a fan of butternut squash, you could always use sweet potato – just ensure it’s fully cooked through before serving.

How can I make this healthier?

This is already a very lean, healthy meal! But if you want to make it even healthier you can always:

  • Use a low calorie garlic-flavoured cooking spray instead of garlic oil
  • Use light coconut milk
  • Use low-fat yoghurt

Using light and low-fat equivalents may mean that your sauce isn’t as thick as it should be – if that’s the case, you could always add 1 tbsp of cornflour mixed with 2 tbsp water into the sauce and immediately stir in.

Simmer for a few minutes and you should find that the sauce has thickened nicely.

Coconut Veggie Curry Recipe

Coconut Veggie Curry Recipe

Coconut veggie curry recipe – a healthy, budget-friendly dinner that takes less than 25 minutes to make. Gluten-free and Coeliac-friendly.
SERVINGS: 0
PREP TIME: 5 minutes
PRINT RECIPE
5 from 42 votes

Ingredients  

  • 1 tbsp garlic-infused oil
  • 400 g butternut squash chopped into 1cm cubes
  • 1 tbsp smoked paprika
  • 0.5 tbsp ground cumin
  • 1.5 tbsp garam masala
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 1/4 tsp dried chilli flakes
  • 400 ml coconut milk
  • 1 tbsp tomato puree
  • pinch of salt and pepper
  • 1 tin chickpeas (drained)
  • 2 handfuls spinach
  • 1 tbsp lemon juice optional
  • 200 g plain yoghurt (use dairy-free yoghurt if necessary)
  • 1 handful spring onion greens
  • rice to serve

Instructions

  • Heat the garlic oil in a pan on a medium heat, and then add the butternut squash – allow it to fry a little in the oil.
  • Add the paprika, cumin, garam masala, ginger, dried chilli flakes and cinnamon and mix to coat the squash. Cook for a minute until you can really smell the spices.
  • Pour in the coconut milk, tomato puree, salt and pepper, stir well, then add in the chickpeas. Cook until the squash is cooked through which should take about 10 minutes.
  • Stir in the spinach (and optionally the lemon juice) until wilted.
  • Mix in the yoghurt and allow to thicken to your liking on a low heat.
  • Serve up with rice.

Thanks for reading all about my coconut veggie curry recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Creamy Tomato Chicken Pasta Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Creamy tomato chicken pasta recipe – a 30 minute meal that costs around £1.50 per portion. Nobody would ever know its gluten-free and Coeliac-friendly!

Creamy tomato chicken pasta recipe, anyone? The ultimate comfort food has never been quicker or easier to make, using simple ingredients from the supermarket.

Creamy Tomato Chicken Pasta Recipe

No exaggeration: Mark and I have been enjoying this meal at least once a month for the last 5-6 years. How crazy is that?!

It’s something that I essentially just made up! But there’s two big reasons we’ve loved it for so long: firstly, it tastes out of this world and secondly, it takes less than 30 minutes to cook.

And this recipe made me realise that, when a recipe is so quick and easy to whip up, you’re more likely to actually make it… maybe even for years and years!

Here’s all the super simple ingredients you’ll need to make it possible:

Creamy tomato chicken pasta recipe: What you’ll need…

  • Gluten-free pasta: I used gluten-free penne pasta from the free from aisle, but any gluten-free pasta will do.
  • Chicken breasts: As this is a quick meal, chicken breast is perfect as it doesn’t take long to cook.
  • Cornflour: You’ll find this with all the ‘muggle’ flour in supermarkets.
  • Dried mixed herbs: This is a simple blend of thyme, marjoram, parsley, oregano, sage and basil that you can find in supermarkets. Italian seasoning works too.
  • Salt and pepper: These flavour enhancers make more of a difference that you think, so please don’t skip adding these – they’re the fighters of bland flavour!
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Chopped tomatoes: A humble tin of chopped tomatoes forms the base of our sauce.
  • Tomato puree: Not only does this impart a more intense tomato flavour, it also helps to thicken the sauce.
  • Spinach: This is perfect in a quick meal as it literally takes around 30 seconds to wilt in a hot pan.
  • Cream cheese or mascarpone: This is the perfect finishing touch, instantly giving the sauce a creamy taste.
  • Cheddar: This is essentially optional as it’s just to sprinkle on top before serving. Parmesan, Grana Padano or Pecorino works well too, or whatever you have in the fridge.
Creamy Tomato Chicken Pasta Recipe

So, what does it taste like? This is basically the best tomato pasta dish I’ve ever eaten! The ingredients are so simple, yet make such a rich flavour with amazing textures.

The sauce is herby, tomato-y and creamy, packed with al dente gluten-free pasta, wilted spinach and crispy, herb-coated, tender chicken. Simply beautiful!

Here’s a few frequently asked questions before you get started:

Creamy tomato chicken pasta recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your creamy tomato chicken pasta recipe dairy-free?

Simply use dairy-free cream cheese or even just dairy-free cream instead of cream cheese and this recipe will be 100% dairy-free!

Can I make your creamy tomato chicken pasta recipe vegan?

Yes! Follow the dairy-free advice above and use extra-firm tofu instead of chicken.

Is this recipe low FODMAP?

It can be! Here’s the swaps you’d need to make:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Use lactose-free cream cheese
  • A finished low FODMAP serving size would be no more than a quarter of the finished dish
Creamy Tomato Chicken Pasta Recipe

I’ve made it – what do I serve it with?

Exactly as it is – though a few sides wouldn’t hurt! A little gluten-free garlic bread would a long way too, as would some fresh rocket on the side.

Can I use chicken thighs instead of chicken breast?

You can, but if so, I’d advise cooking them a little longer than chicken breast – potentially an extra 3-4 minutes would suffice.

How can I make this healthier?

If you want to make it even healthier you can always:

  • Use low-fat cream cheese or creme fraiche instead of regular cream cheese.
Creamy Tomato Chicken Pasta Recipe

Creamy Tomato Chicken Pasta Recipe

Creamy tomato chicken pasta recipe – an easy 30 minute meal that nobody would know is gluten-free and Coeliac-friendly.
SERVINGS: 2 -3 people
PREP TIME: 15 minutes
PRINT RECIPE
5 from 44 votes

Ingredients  

  • 175 g gluten free pasta
  • 2 chicken breasts diced into 1in chunks
  • 40 g cornflour
  • 1 tbsp mixed herbs
  • salt and pepper
  • 2 tbsp garlic-infused oil

For the sauce:

  • 400 g chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tsp dried mixed herbs
  • 1 tbsp garlic-infused oil
  • 1 big handful spinach roughly chopped
  • 1 tbsp cream cheese or mascarpone (dairy-free if necessary)
  • 1 handful cheddar cheese grated

Instructions

  • Cook your gluten free pasta as per the packet instructions. Drain and put to one side.
  • Place the chopped chicken breasts into a small bowl and mix in the cornflour and mixed herbs so the chicken is well coated. Add a generous pinch of salt and pepper.
  • Heat 2 tbsp of garlic infused oil in a medium frying pan on a medium heat. Fry the coated chicken until crisp, coloured and cooked through. Put to one side whilst you make the sauce.
  • In a separate larger pan, add chopped tomatoes, puree, mixed herbs and the rest of the garlic oil. Cook on a medium heat briefly.
  • Add in the spinach and cook until it starts to wilt, then add in the cooked gf pasta. Stir it in so the pasta is well coated.
  • Stir in a spoonful of cream cheese, mix it through so the sauce gets nice and creamy.
  • Finally add in the herby coated chicken, stir it through.
  • Finish with a sprinkling of grated cheese.

Thanks for reading all about my creamy tomato chicken pasta recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Honey Mustard Chicken Traybake Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Honey mustard chicken traybake recipe – a super lazy all-in-one meal that you can make in just one roasting tray. Nobody would ever know its gluten-free and Coeliac-friendly!

Honey mustard chicken traybake recipe, anyone? If you’re looking for an easy-peasy, lazy dinner that requires no more prep than chopping veg, then this is the recipe for you!

Honey Mustard Chicken Traybake Recipe

Ever feel like you don’t want to cook dinner? Yes, I know that feeling!

When you’re gluten-free, it’s often not as simple as phoning for a takeaway or reaching for a ready meal. Not only is choice limited when it comes to both of the above… but sometimes there’s just no where/nothing that’s safe to eat!

So instead, simply chop up a bit of veg, coat some thicken thighs and whack it all into a roasting dish.

Then, all that’s left to do is put it in the oven and put your feet up! Here’s all the super simple ingredients you’ll need to make it possible:

Honey mustard chicken traybake recipe: What you’ll need…

  • Gluten-free dijon mustard: Not all mustard is gluten-free as they sometimes like to thicken it with wheat flour – so ensure that yours is first!
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Honey: The perfect touch of sweetness to balance out that fierce mustard flavour. Maple syrup also works well too.
  • Lemons: You’ll need lemons for the zest and juice to ensure you get that vibrant, zesty lemon flavour.
  • Salt and pepper: These flavour enhancers make more of a difference that you think, so please don’t skip adding these – they’re the fighters of bland flavour!
  • Chicken thighs: Skin-on and bone-in chicken thighs work best here as they cook at the exact same speed as the rest of your veg. Chicken breast would be way too dry by the time your veg is finally cooked!
  • Baby potatoes: I like to hasselback mine, giving them a wonderful crispy finish. If you don’t have baby potatoes however, you could always just use large potatoes chopped into 1in chunks.
  • Carrots and Parsnips: I chose this veg not only because I love them, but also because they all cook at the same speed!
  • Frozen peas: This rounds off the entire meal for me, giving you a nice mix of veg and colour.
Honey Mustard Chicken Traybake Recipe

So, what does it taste like? Like the ultimate alternative to a traditional roast dinner!

The chicken is perfectly roasted, with crispy skin and lots of zingy lemon, punchy mustard and a subtle garlic flavour.

The hasselback potatoes are wonderfully crisp on the outside, yet soft in the middle and the carrots and veg absorb all the lovely juices from the chicken. All together, it’s a hearty warming meal that everyone would expect took a lot of effort!

Here’s a few frequently asked questions before you get started:

Honey mustard chicken traybake recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your honey mustard chicken traybake recipe dairy-free?

It is dairy-free!

Can I make your honey mustard chicken traybake recipe vegan?

There isn’t a simple substitute to make this veggie/vegan-friendly, however I’d instead suggest omitting the chicken and continuing with the recipe as normal and serving with gluten-free, veggie/vegan sausages.

Is this recipe low FODMAP?

It can be! Here’s the swaps you’d need to make:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Serve no more than 15g of frozen peas per person
  • Use maple syrup instead of honey
  • Use lactose-free cream cheese or Greek yoghurt instead of sour cream
  • Use the green parts of spring onion only
Honey Mustard Chicken Traybake Recipe

I’ve made it – what do I serve it with?

A little gluten-free gravy works wonders, though I find ketchup will more than suffice. A few gluten-free Yorkshire puddings never go amiss if you’re asking too!

Can I swap up the veg?

Of course! As this is in the oven for a little longer than usual, any sort of ‘roasting veg’ works well – such as butternut squash, sweet potato or chunky courgette.

Just ensure you can poke a fork through them to ensure they’re done before serving!

How can I make this healthier?

If you want to make it even healthier you can always:

  • Use a low calorie garlic-flavoured cooking spray instead of garlic oil
  • Use skinless, boneless chicken thighs instead of skin-on, bone-in chicken thighs
Honey Mustard Chicken Traybake Recipe

Honey Mustard Chicken Traybake Recipe

Honey mustard chicken traybake recipe – an easy one tray recipe that serves 4 people. Nobody would ever know it's gluten-free and Coeliac-friendly!
SERVINGS: 4
PRINT RECIPE
5 from 6 votes

Ingredients  

For the marinade:

  • 2 tbsp dijon mustard (ensure gluten-free)
  • 3 tbsp garlic-infused oil
  • 2 tbsp honey
  • zest and juice of 2 lemons
  • salt and pepper

For the rest:

  • 1 kg chicken thighs skin-on, bone-in
  • 1 kg baby potatoes
  • 3-4 carrots
  • 3-4 parsnips
  • 100 g frozen peas

Instructions

  • Preheat the oven to 200C (fan).
  • In a large bowl mix together the mustard, garlic oil, honey, lemon zest, lemon juice, salt and pepper.
  • Add in the chicken thighs – mix them into the marinade. Allow to sit whilst you prepare everything else. This could be for 15 minutes or could be as long as you want, even overnight.
  • Hasselback your potatoes – place your potatoes onto a wooden spoon and use a sharp knife to cut slits, the spoon means you won’t go all the way through.
  • Peel and chop the carrots and parsnips into 1cm thick chunks; place them into a bowl with the potatoes and drizzle with some garlic oil. Mix them to coat.
  • In a large roasting tin, place the chicken and dot your veggies in the gaps. Place into the oven for about 35-40 minutes until the chicken is starting to go golden and the veg is almost cooked.
  • Remove from the oven. If there's excessive liquid in the bottom of your pan, carefully drain it before continuing. Next, sprinkle on the frozen peas and drizzle with any leftover marinade left in the bowl. Cover with foil and cook for a further 10 minutes.
  • Check everything is cooked and serve it up straight away or with gluten-free gravy.

Thanks for reading all about my honey mustard chicken traybake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Beef Burger Stroganoff Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Beef burger stroganoff recipe – a super simple 30 minute meal that’s perfect served with pasta, rice or mashed potato. Nobody would ever know its gluten-free and Coeliac-friendly!

Beef burger stroganoff recipe, anyone? If you always find yourself using beef mince for the same old recipes (like I do!) then here’s a new recipe to add to your repertoire.

Beef Burger Stroganoff Recipe

Yes, that’s right – when I think of beef mince, I automatically think of chilli con carne, lasagne, spag bol and cottage pie.

So that’s all I ever make with it! But actually, it works perfectly in a stroganoff, which would traditionally used diced beef steak.

Hence why I’ve named this my ‘beef burger’ stroganoff recipe as, with the mince added, it undoubtedly has that beef patty flavour amongst all that beautiful sauce and mushrooms.

You might not be able to get it between a gluten-free bun, but it’s beautiful serve with pasta, rice or mashed potatoes. Here’s all the simple supermarket ingredients you’ll need to make it happen:

Beef burger stroganoff recipe: What you’ll need…

  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Beef mince: I tend to use leaner beef mince (around 10% fat) as less fat and liquid comes off it as it cooks. If you do have a lot of liquid in your pan, feel free to drain it off.
  • Mushrooms: These are a staple in a stroganoff and any you can get your hands on will do – I used closed cup mushrooms, but chestnut or button mushrooms work well too.
  • Gluten-free plain flour: I use a commercial blend that’s available in supermarkets, but you can also use cornflour (corn starch) instead too as it’s just for thickening purposes.
  • Smoked paprika: Being the only spice used in this recipe, this make it even important than usual! So make sure you’ve got this ready in your cupboards.
  • Dijon mustard: Not all mustard is gluten-free so please make sure you double check the ingredients on yours first.
  • Tomato puree: Not only does this ramp up the tomato flavour, but it also helps to thicken the sauce too.
  • Salt and pepper: These flavour enhancers make more of a difference that you think, so please don’t skip adding these – they’re the fighters of bland flavour!
  • Gluten-free beef stock: Gluten-free stock cubes are usually clearly labelled as being gluten-free in supermarkets – you’ll find them with all the regular stock cubes. Not all stock cubes are GF, so choose carefully.
  • Sour cream, yoghurt or creme fraiche: I usually use sour cream, but I’ve included other options depending on your preference.
  • Spring onion: This is used as a garnish, yet adds an instant hit of onion flavour. If you use just the green parts, then it’ll be low FODMAP too.
Beef Burger Stroganoff Recipe

So, what does it taste like? The sauce makes this dish – the combo of the dijon mustard, smoked paprika and beef stock makes the most wonderful, rich, savoury, creamy, gravy-like sauce.

The mushrooms absorb all that wonderful flavour and the beef mince adds that lovely burger patty-like flavour and texture that makes this dish unique.

We usually serve ours with gluten-free tagliatelle, but often mix it up a bit by serving it with rice and mashed potatoes.

Here’s a few frequently asked questions before you get started:

Beef burger stroganoff recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your beef burger stroganoff recipe dairy-free?

Simply use dairy-free yoghurt instead of sour cream. That’s it!

Can I make your beef burger stroganoff recipe vegan?

Simply omit the beef and use one small onion (finely diced) instead, use gluten-free vegetable stock and dairy-free yoghurt instead of sour cream.

Is this recipe low FODMAP?

It can be! Here’s the swaps you’d need to make:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Use oyster mushrooms instead of regular mushrooms
  • Use a low FODMAP stock cube
  • Use lactose-free cream cheese or Greek yoghurt instead of sour cream
  • Use the green parts of spring onion only
Beef Burger Stroganoff Recipe

I’ve made it – what do I serve it with?

It’s totally up to you – pasta, rice or even mashed potatoes are perfect. If you go with pasta, use 250g of dried gluten-free pasta and once cooked, drain and add straight to the finished stroganoff.

If serving with rice, simply plate up and serve on top of the rice. For mashed potato, pile up as much mash as you like and serve up the stroganoff next to it, drizling some of the sauce on the mash.

Can I swap up the veg?

Of course! Mushrooms are a staple in a stroganoff but if you can’t tolerate them then there’s no reason you can’t swap them out.

Courgette (diced into thin discs) or steamed broccoli florets would work well, as would a generous handful of spinach. You can really mix this one up as much as you like.

How can I make this healthier?

If you want to make it even healthier you can always:

  • Use a low calorie garlic-flavoured cooking spray instead of garlic oil
  • Ensure you use a lean, low-fat beef mince
  • Use creme fraiche instead of sour cream
Beef Burger Stroganoff Recipe

Beef Burger Stroganoff Recipe

Beef burger stroganoff recipe – an easy 30 minute meal that you can serve with rice, pasta or mashed potatoes. Nobody would know it's gluten-free and Coeliac-friendly!
SERVINGS: 4
PREP TIME: 5 minutes
TOTAL TIME: 25 minutes
PRINT RECIPE
5 from 19 votes

Ingredients  

  • 2 tbsp garlic infused oil
  • 500 g beef mince
  • 250 g mushrooms chopped
  • 1 tbsp gluten-free plain flour or cornflour
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp dijon mustard
  • 1 tbsp tomato puree
  • salt and pepper
  • 350 ml gluten-free beef stock
  • 95 g sour cream yoghurt or creme fraiche (use dairy-free yoghurt if necessary)
  • handful spring onion greens finely chopped

Instructions

  • Heat garlic oil in a large pan over a medium heat, once heated, pop your beef mince in, cook until it starts to brown.
  • Add your chopped mushrooms and cook so they become smaller and softened.
  • Stir in the gluten-free plain flour, smoked paprika, mustard and tomato puree.
  • Pour in the stock and season with a little salt and pepper. Bring to the boil, then turn down the heat and allow to simmer briefly – it will start to thicken.
  • Next, stir in the sour cream and cook on the lowest heat till thickened even more.
  • Finish with a sprinkling of spring onion greens and then serve with pasta, rice, mashed potato – whatever you fancy!

Thanks for reading all about my beef burger stroganoff recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Don’t forget to pin this for later!

Chunky Veggie Chilli Recipe

Published by Bex - Posts may contain affiliate links - Oven Temperature Conversion Guide

Chunky veggie chilli recipe – healthy, meat-free comfort food that costs around £1 a portion. Nobody would ever know its gluten-free and Coeliac-friendly!

Chunky veggie chilli recipe, anyone? This, healthy budget-friendly meal is incredibly easy to throw together in one pot, which you can then serve with rice. Yes, this is a veggie version of my classic chilli con carne!

Chunky Veggie Chilli Recipe

No, I haven’t suddenly gone veggie or vegan! However, Mark and I do love a ‘meat-free Monday’ (and on any other days of the week too) and this is one of our all-time favourites.

This is also yet another budget meal plucked right from my ‘How to turn a £25 shop at Aldi into 5 dinners for the week’ series over on Instagram and TikTok.

I want to show the world that you can eat gluten-free on a budget, whilst still enjoying all the meals that you love eating – no free from aisle required for this one. Oh and also, they have to be meals that the rest of your gluten-eating family will love too!

I hope you’re enjoying the series and if you don’t have Instagram or TikTok (which I’d highly recommend you sign up to if you haven’t already – it only takes 1 minute) to view this series as it goes up, never fear as I’ll be posting the recipes here on the blog too.

Chunky veggie chilli recipe: What you’ll need…

  • Spices: For this spice blend, you’ll need dried oregano, ground cumin, smoked paprika, chilli powder, dried chilli flakes and a little brown sugar.
  • Gluten-free plain flour: I use a commercial blend that’s available in supermarkets, but you can also use cornflour (corn starch) instead too as it’s just for thickening purposes.
  • Salt and pepper: These flavour enhancers make more of a difference that you think, so please don’t skip adding these – they’re the fighters of bland flavour!
  • Garlic-infused oil: An instant injection of wonderful garlic flavour – no chopping or pre-frying of fresh garlic required. And if your garlic oil doesn’t have any bits of actual garlic floating in it, then it’s low FODMAP too.
  • Red or green (bell) peppers: Any colour of peppers will do, but I used red and green for this recipe.
  • Sweet potato: The perfect veg to add for a chunky texture and the sweetness works so well in that smoky, spicy sauce.
  • Gluten-free vegetable stock: Gluten-free stock cubes are usually clearly labelled as being gluten-free in supermarkets – you’ll find them with all the regular stock cubes. Not all stock cubes are GF, so choose carefully.
  • Chopped tomatoes: A humble tin of chopped tomatoes forms the base of our sauce here, so this is particularly important in a chilli.
  • Tomato puree: Not only does this ramp up the tomato flavour, but it also helps to thicken the sauce too.
  • Kidney beans: What would a chilli be without kidney beans? Simply drain a can of kidney beans and add them in when instructed.
  • Dried bay leaves: Fresh bay leaves work too, but it’s more common to find dried bay leaves in supermarkets. You’ll find them down the spice aisle.
  • Cheddar cheese: This is just to sprinkle on top at the end as a finishing touch. Any cheese works fine, even dairy-free too.
  • Spring onion: This is used as a garnish, yet adds an instant hit of onion flavour. If you use just the green parts, then it’ll be low FODMAP too.
Chunky Veggie Chilli Recipe

So, what does it taste like? The sauce is thick, smoky, warming and mildly spicy, like a comforting hug in every bite. Then, you’ve of course got lots of tender, chunky veg and kidney beans hiding in that sauce, which absorb all that wonderful flavour.

The peppers add a unique flavour to the sauce and the sweet potato brings a little natural sweetness that pairs incredibly well with the smoky, spicy notes.

Simply serve with rice and sprinkle with chopped spring onion and a little grated cheese, or if you’re feeling a little adventurous, serve over crispy potato wedges for the ultimate experience.

Here’s a few frequently asked questions before you get started:

Chunky veggie chilli recipe: Frequently Asked Questions

Can I make this recipe gluten-free? Is it suitable for Coeliacs?

It is gluten-free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten-free products.

Can I make your chunky veggie chilli recipe dairy-free?

Just use dairy-free cheese – that’s it!

Can I make your chunky veggie chilli recipe vegan?

If you use dairy-free cheese, then it is vegan!

Is this recipe low FODMAP?

It can be! Veggie dishes take a little more care to adapt to be low FODMAP as most veg has a FODMAP limit on how much you can eat per meal. Also, a lot of legumes and beans have very small FODMAP serving sizes which also makes veggie meals a little tricky.

So see the guidance below with the above in mind. With these changes made, one quarter of the finished dish would be a safe low FODMAP serving size:

  • Ensure your garlic-infused oil doesn’t have any actual bits of garlic floating in it (the one in Tesco is safe, but sadly the one in Aldi is not, for example)
  • Serve no more than 75g of sweet potato per person
  • Use 300g of green peppers (don’t use red peppers for this one) ensuring a serving size of no more than 75g per person
  • Omit the tomato puree
  • Swap the kidney beans for 180g (drained) canned black beans
  • Use a low FODMAP vegetable stock cube
  • Use the green parts of spring onion only
  • Ensure your chilli powder doesn’t contain onion or garlic
Chunky Veggie Chilli Recipe

Can I swap up the veg?

Of course! Peppers are a must in a Tex-Mex dish like this, but if you can’t tolerate them then there’s no reason you can’t swap them out.

Courgette (diced into small cubes) or mushrooms (halved) work well, as would red onion (if you can tolerate it – I can’t sadly!). You can really mix this one up as much as you like.

How can I make this healthier?

This is already a very lean, healthy meal! But if you want to make it even healthier you can always:

  • Use a low calorie garlic-flavoured cooking spray instead of garlic oil
  • Omit the cheese when serving
Chunky Veggie Chilli Recipe

Chunky Veggie Chilli Recipe

Chunky veggie chilli recipe – a super simple dinner that's easy to throw together. Gluten-free and Coeliac-friendly too.
SERVINGS: 0 Serves 4
PREP TIME: 10 minutes
TOTAL TIME: 55 minutes
PRINT RECIPE
5 from 5 votes

Ingredients  

For the spice blend:

  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp chilli powder
  • 1/2 tsp chilli flakes
  • 1/2 tsp light brown sugar
  • 3 tbsp gluten-free plain flour
  • generous pinch of salt & pepper

For the rest:

  • 2 tbsp garlic-infused oil
  • 2 red peppers chopped
  • 1 large sweet potato or 2-3 small ones, chopped
  • 450 ml gluten-free vegetable stock
  • 1 can 400g chopped tomatoes
  • 3 tbsp tomato puree
  • 1 can 400g kidney beans
  • 2 dried bay leaves

To serve:

  • spring onion greens finely chopped
  • handful of grated cheddar dairy-free if necessary
  • long-grain rice

Instructions

  • Heat garlic infused oil in a large, lidded pot over a medium heat. Then add in the chopped sweet potato and peppers. Fry on all sides for about 5 minutes.
  • Add in the spice blend and mix them in to coat the veg well. Cook for a few minutes until you can smell the spices.
  • Add chopped tomatoes and puree and stir through. Then pour in the stock, kidney beans and add the dried bay leaves.
  • Bring to the boil then turn down to a simmer. Put the lid on and cook until the sweet potato is tender and the liquid has thickened to your liking (around 30-45 minutes), removing the lid for the last 10-15 minutes to allow it to thicken.
  • Serve with rice and top with spring onion greens and cheese.

Thanks for reading all about my chunky veggie chilli recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

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