Pre-order my seventh recipe book now!

Pre-order Your Copy Here

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!

Gluten-free Welsh Cakes Recipe

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

Gluten-free Welsh cakes recipe – an absolute classic that’s perfect for St. David’s day or any time of the year! Best of all, nobody would know they’re Coeliac-friendly and wheat-free too.

Gluten-free Welsh cakes recipe, anyone? Super easy to make and they can be ready to eat in just 30 minutes.

Gluten-free Welsh Cakes Recipe

This recipe is so highly requested by you guys that I simply couldn’t delay posting it any longer… so here’s my gluten-free Welsh cakes recipe!

Before being gluten-free, I’d rather impulsively grab a pack of Welsh cakes in the supermarket without a second thought. Then, suddenly, I was unable to eat them for well over a decade.

I don’t even specifically remember the last time I enjoyed one – that’s how much I clearly took them for granted!

But with this recipe, I finally got the reunion I’d been craving. But perhaps best of all… my Welsh cakes somehow taste even better than I remember buying in the supermarket.

I’ll let you be the judge! Here’s everything you’ll need for the recipe…

Gluten-free Welsh cakes 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: This helps to bind the dough together so it doesn’t become crumbly, replacing the gluten that would otherwise do the same job.
  • Gluten-free baking powder: Not all baking powder is gluten-free, so please ensure that yours is first!
  • Mixed spice: This spice blend is a staple in so many classic bakes – you’ll find it with all the other dry herbs and seasonings in the supermarket. If you’re not sure what it is, see the FAQ section.
  • Caster sugar: The more neutral-flavoured caster sugar is traditionally preferred here.
  • Butter: Salted or unsalted is totally fine (I use unsalted), but whichever you go for, make sure it’s nice and cold.
  • Currants: Currants are preferred for this recipe as they’re nice and small – the perfect size for the average Welsh cake.
  • Egg: I used a medium egg for this recipe, but large works fine too. If using large eggs, you may not need to add the milk if your dough is already the perfect consistency.
  • Milk: Skimmed, semi-skimmed or whole milk is fine here – I used semi-skimmed.
Gluten-free Welsh Cakes Recipe

But what do my gluten-free Welsh cakes taste like, I hear you ask?

They’re golden and slightly crisp on the outside, but super fluffy in the middle; a little short and buttery yet NOT crumbly or dry.

The mixed spice adds a subtle warming flavour with the currants and crunchy sugar dusting adding the perfect level of sweetness.

More than good enough to just eat plain, but absolutely divine with a little butter and jam. The choice is yours!

Gluten-free Welsh cakes 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 Welsh cakes recipe dairy free?

With two simple swaps, you certainly can! To make it dairy-free:

  • Use dairy-free milk
  • Use Stork hard margarine (very cold) instead of butter.

That’s it!

Can I make your gluten-free Welsh cakes recipe vegan?

Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the egg.

Simply use:

  • 3 tablespoons of aquafaba, pre-whisked until frothy. Aquafaba is simply the water from a can of chickpeas. Keep the chickpeas for a future dinner!

Can I make this recipe low FODMAP?

Unfortunately, as currants are high FODMAP, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.

You could however always replace them with dried cranberries for a low FODMAP twist on this recipe. Don’t forget to use lactose-free milk too.

Gluten-free Welsh Cakes Recipe

What are Welsh cakes?

Welsh cakes are a sweet bread in Wales, traditionally baked on a bakestone or griddle. I’m reliably informed that they’re often enjoyed on St. David’s Day!

Served hot or cold and sometimes dusted with sugar, they’re not usually served with any accompaniments – though that doesn’t stop me serving mine with jam and butter anyway!

So… are they are they classed as a biscuit, a pancake… or even a flat scone? They’re sort of halfway between all three! The dough is very similar to a scone dough, they’re fried similarly to pancakes and you eat them like a biscuit.

In short, I think the only answer is this: they’re a Welsh cake!

Can I use different dried fruit?

Yes! I prefer currents as they add lots of little short bursts of chewy sweetness (as they’re smaller), whereas raisins and sultanas are bigger and chunkier.

But traditionally speaking, you can actually use currents, raisins or sultanas in Welsh cakes.

What is mixed spice?

Mixed spice is a spice blend that can be found in supermarkets here in the UK and is traditionally used in lots of our bakes (such as in hot cross buns and fruit cake).

The mixed spice I use is a blend of ground cinnamon, coriander seed, nutmeg, clove, pimento and ginger. It adds a wonderful warming flavour to the Welsh cakes.

Do I need any special equipment to bake your gluten-free Welsh cakes?

Nope! However, a food processor can massively speed up the process of rubbing butter into flour, but it’s certainly not mandatory for this recipe.

Oh and of course, as Welsh cakes are traditionally made on a bakestone I thought I’d mention that here too. I simply use a frying pan for this recipe, but you could always pick one up if you’re gonna be making these regularly and want that authentic, traditional touch!

Gluten-free Welsh Cakes Recipe

How long can I keep your gluten-free Welsh cakes for?

I’ve kept my gluten-free Welsh cakes for 4-5 days in an air-tight container with no problems.

If you need to keep them any longer than that, I’d highly recommend freezing them (see advice below for doing that).

Can I freeze your gluten-free Welsh cakes?

Of course! I’ve frozen them for up to 2-3 months no problem.

When you want to eat them, each Welsh should take around 1-2 hours to defrost at room temperature. Once defrosted, simply rewarm a little to remove any excess moisture and enjoy.

Gluten-free Welsh cakes recipe: Tips for baking perfection

  1. Make sure your butter is nice and cold before starting. The colder, the better as it’ll be easier to rub in – warm butter won’t work!
  2. You can always use a food processor to blitz the flour and butter into breadcrumbs. It’s quicker and faster… if you don’t count having to wash up the food processor!
  3. Cut in the beaten egg using a knife or a fork. This will help the egg to combine easier, instead of sloshing it around. The end result is a more consistent mixture!
  4. The added milk may not be necessary if you’re using large eggs. We add the milk to achieve a perfect consistency of dough that isn’t dry or sticky – if you’ve used particularly large eggs and the dough is already perfect, then there’s no need to add it.
  5. If your pan is too hot, your Welsh cakes can be burnt or too dark on the outside before the middle is even cooked. Find the right heat which results in the middle of each Welsh cake being perfectly cooked right when the outside is lovely golden – this varies from hob to hob but a medium heat is generally best!

Gluten-free Welsh Cakes Recipe

Gluten-free Welsh cakes recipe – made to a traditional recipe yet you'd never know they were Coeliac-friendly and wheat-free too.
SERVINGS: 12 -14
PRINT RECIPE
4.82 from 32 votes

Ingredients  

  • 220 g gluten-free plain flour
  • 1/2 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 1 tsp mixed spice
  • 75 g caster sugar
  • 100 g cold butter cubed (use Stork hard margarine if dairy-free)
  • 75 g currants
  • 1 egg beaten
  • 1 tsp milk dairy-free if necessary
  • caster sugar to sprinkle at the end

Instructions

  • Place your flour, xanthan gum, baking powder, mixed spice and sugar into a large bowl and mix.
  • Add in your cold cubed butter and rub it in with your finger tips so it's like fine breadcrumbs. You can use a food processor to do this if you struggle with rubbing in.
  • Stir in your currants so they’re evenly dispersed.
  • Gradually add in your beaten egg, working it in using a fork so that the mixture starts to come together. Add your milk to help bring it together more, like a dough. You don’t want the dough to be dry so add a little extra milk if you need to. Equally if the dough is already sticky then don't add additional milk that's asking for trouble!
  • Flour your work surface and roll out your dough to about 6-8mm thick. If the dough is sticky just flour the top of the dough and your rolling pin.
  • Use a round biscuit cutter that's about 6cm in diameter and cut circles out of the dough – I use a fluted circular cutter.
  • Heat up a frying pan (or a bakestone if you have one, or even a skillet) on a medium heat and grease with a little butter or oil. Add a few of your welsh cakes and cook for about 3 minutes on each side. They should be lovely and golden on both sides once done. Do watch them though as the slightest wrong temp will make them burn on the outside before they cook on the inside, keep monitoring at all times!
  • Remove from the pan and sprinkle with caster sugar. Serve warm or cold. I like mine with butter and/or jam.

Nutrition

Serving: 1g | Calories: 151kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 87mg | Fiber: 1g | Sugar: 9g

Thanks for reading all about my gluten-free Welsh cakes recipe!

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 Simnel Cake Recipe

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

Gluten-free Simnel cake recipe – a traditional Easter baking project that anyone can make! Best of all, nobody would know it’s Coeliac-friendly and wheat-free too.

Gluten-free Simnel cake recipe – it’s finally here! If Easter is somewhere on the horizon as you’re reading this, then that’s a perfect enough reason to bake this. After all, it only requires 30 minutes of effort + baking time.

Gluten-free Simnel Cake Recipe

In case you didn’t know, a Simnel cake is a fruitcake widely eaten in the United Kingdom and associated with Lent and Easter… according to Wikipedia!

But the most important thing that we need to know… is that it’s not normally gluten-free. Unless you make mine, that is!

As you probably know by now, I’m dedicated to ensuring that us gluten-free folks never miss out on our favourite foods, regardless of the occasion.

And not surprisingly, Easter is no different for me. So next time you need a real Easter showstopper that’ll please gluten-free folks and muggles alike, then please always remember my gluten-free Simnel cake recipe!

Gluten-free Simnel cake recipe: What you’ll need…

  • Butter: Salted or unsalted is totally fine (I use unsalted), but whichever you go for, make sure it’s softened first.
  • Light brown sugar: Sugar isn’t just for sweetness – it helps to achieve a lovely crisp exterior and helps the to form a perfect cake crumb. Caster sugar works too, but the end result will be more neutral in flavour and paler in colour.
  • Medium Eggs: I use medium eggs for this recipe, but large works fine too. If you can’t tolerate egg, check the vegan section of the FAQ for some simple swaps you can try.
  • Lemon zest: One fresh lemon will do here for zesting. Having a microplane makes this a very easy job!
  • 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 helps to bind the cake crumb together so it doesn’t become crumbly, replacing the gluten that would otherwise do the same job – it’s especially important in a fruit cake.
  • Gluten-free baking powder: Not all baking powder is gluten-free, so please ensure that yours is first!
  • Ground almonds: This not only contributes to the marzipan-like flavour, but also results in an incredibly soft texture for the sponge. You could also replace this for an equal measurement of gluten-free plain flour if you don’t have any ground almonds to hand.
  • Mixed spice: The perfect spice blend for this bake, adding a wonderful, warming flavour.
  • Sultanas, glace cherries and currants: This is the blend of dried fruit I find works best for this cake as it’s a good mix of smaller and larger chunks of dried fruit – plus, the flavour combo works so well! But you can also mix it up a little and use whatever you’ve got in your cupboards too.
  • Blanched almonds: These add an extra element of texture in the cake and of course, work really will with the marzipan flavour of this bake.
  • Yellow or white marzipan: Marzipan is key for the finish on top (including the traditional marzipan balls) but I’ll leave the colour choice up to you!
  • Apricot jam: This is to help the marzipan stick to the cake and is more neutral in flavour than other jams.
Gluten-free Simnel Cake Recipe

But what does my gluten-free Simnel cake taste like, I hear you ask?

Like the best fruit cake you’ve ever tasted! Not only does it have chunky blanched almonds and sweet dried fruit embedded into that warming, spiced sponge; but there’s also a sticky layer of marzipan baked right into the middle of every slice.

What I love most of all though is that subtle cherry Bakewell-like flavour thanks to the baked-in marzipan and glace cherries. It’s certainly not your average fruit cake!

Of course, who could forget that wonderfully vibrant layer of lightly singed marzipan on top? It rounds off the entire cake perfectly, being the full stop to that wonderful almond flavour that runs throughout the entire cake.

And I think it goes without saying: if you’ve never tried Simnel cake before, then you definitely need to fix that ASAP!

Gluten-free Simnel Cake Recipe

Gluten-free Simnel cake 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 Simnel cake recipe dairy free?

You certainly can. To make the cake dairy-free, simply use dairy-free milk and Stork hard margarine instead of butter.

That’s it!

Can I make your gluten-free Simnel cake recipe vegan?

Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with are the eggs.

Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.

  • 3 tablespoons of aquafaba, pre-whisked until frothy. Aquafaba is simply the water from a can of chickpeas. Keep the chickpeas for a future dinner!
  • Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
  • 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
  • 3 tablespoons of applesauce.

So use one of those egg replacement options and you’ve got a gluten free AND vegan Simnel cake! I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.

Can I make this recipe low FODMAP?

Unfortunately, as most dried fruit is high FODMAP and this cake traditionally uses a lot, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.

Gluten-free Simnel Cake Recipe

Do I need any special equipment to bake your gluten-free Simnel cake recipe?

Certainly not! You will however need an 8in circular cake tin with high sides and a loose-bottom or springform base.

Does this recipe need xanthan gum?

You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking. And that’s exactly the case here.

This recipe uses gluten-free plain flour and unlike plain flour, it has no added xanthan gum. So that makes adding it even more important!

So yes, if you can tolerate xanthan gum, please ensure that you use it. Otherwise the cake can risk having a crumbly, brittle texture, especially considering how much dried fruit is embedded into the sponge – we need its binding power here more than ever!

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 flour’ and a *singular* type gluten free flour. When I say ‘gluten free plain flour’ in a recipe, I mean a BLEND of gluten free flours, not just one, singular flour.

Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.

How long can I keep your gluten-free Simnel cake for?

I’ve kept my gluten free chocolate banana cake for 7 days in an air-tight container with no problems.

If you need to keep it any longer than that, I’d highly recommend freezing it (see advice below for doing that).

When the sponge starts getting a little dry, it’s probably starting to get past its best.

Can I freeze your gluten-free Simnel cake?

Of course! I’ve frozen it for up to 2-3 months no problem. Ideally, slice up the cake first before freezing. Then, you can easily defrost a few slices at a time instead of the entire thing.

When you want to eat it, each slice should take around 3 hours to defrost at room temperature.

Gluten-free Simnel Cake Recipe

Gluten-free Simnel cake recipe: Tips for baking perfection

  1. Make sure your ingredients are as close to room temperature as possible before starting. This will prevent the mixture from curdling.
  2. You can also use orange zest in this recipe for a different twist. The choice is yours!
  3. Make sure you check the cake 10 minutes before its done just in case your oven runs hotter than mine. Poke it with a skewer and if it comes out clean, it’s done!
  4. If you don’t have a blowtorch, you can always place the cake under a hot grill until it lightly browns. But keep a close eye on it!
  5. You can also soak your dried fruit in alcohol such as Amaretto or orange juice for a few hours prior to baking. This helps the fruit to plump up – just ensure you drain the fruit first before using.

Gluten-free Simnel Cake Recipe

Gluten-free Simnel cake recipe – a traditional Easter baking project that nobody would know is Coeliac-friendly and wheat-free.
SERVINGS: 12
PREP TIME: 30 minutes
TOTAL TIME: 2 hours 30 minutes
PRINT RECIPE
4.88 from 25 votes

Ingredients  

  • 175 g butter softened (use Stork hard margarine if dairy-free)
  • 175 g light brown sugar
  • 3 large eggs
  • zest of one lemon
  • 200 g gluten-free plain flour
  • 1/2 tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • 50 g ground almonds
  • 1 tsp mixed spice
  • 2 tbsp milk dairy-free if necessary
  • 125 g sultanas
  • 75 g glace cherries
  • 100 g currants
  • 50 g blanched almonds chopped
  • 500 g block of marzipan yellow or white
  • 2 tbsp apricot jam warmed

Instructions

  • Preheat the oven to 130C fan / 150C and prepare your 20cm loose bottom round cake tin with non-stick baking paper on the base and the sides.
  • In a large bowl cream together the softened butter and sugar until combined and slightly lighter in colour and texture.
  • Add the eggs one at a time, briefly mixing between each as well as adding in the lemon zest.
  • Add the flour, xanthan gum, baking powder, mixed spice and ground almonds and mix once more to combine.
  • Stir in the milk before carefully folding in the sultanas, currants, glace cherries (mixture of whole, halves and chopped more finely) and chopped blanched almonds. Ensure everything is evenly dispersed.
  • Grab the marzipan and firstly roll out 11 equal balls. Mine weighed around 12g each. With the rest of the marzipan, cut it in half and roll one half between two sheets of non-stick baking paper into a 20cm circle shape. Put the other half of the marzipan to one side for now.
  • Spoon half of your cake mixture into the prepared tin and then place your circle of marzipan on top, followed by the remaining cake mixture. Spread it out so its even and then bake in the oven for 1 hour 45 – 2 hours until a skewer comes out clean, the cake is risen and a lovely golden colour.
  • Once baked, leave the cake to cool in the tin for around 30 minutes before removing and leaving on cooling rack to fully cool.
  • Once cooled, if the cake has a slight dome, carefully level if off with a knife before inverting it onto a cake stand so the top is really flat.
  • Roll out the other half of the marzipan so it’s a very slightly larger circle than the cake. Brush the warmed apricot jam over the top of the cake then lay your marzipan circle on top and crimp the edges.
  • Brush a tiny amount of the apricot jam on the bottom of each ball of marzipan and stick them evenly around the edge of the cake. If you have a kitchen blow torch use this to caramelise the top of each ball of marzipan and the centre of the cake. If you don’t you can carefully place the cake under a hot grill until the marzipan starts to golden – watch it carefully and remember this is just optional.
  • Slice and enjoy – this cake will keep for a good week in an air tight container and it can also be frozen.

Thanks for reading all about my gluten-free Simnel cake recipe!

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 Hot Cross Buns Recipe

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

Gluten-free hot cross buns recipe – a classic Easter baking recipe that everyone will love! Best of all, nobody would know they’re Coeliac-friendly and wheat-free too.

Gluten-free hot cross buns recipe, anyone? Perfect toasted with a little butter and the perfect introduction into to baking bread with yeast.

Gluten-free Hot Cross Buns Recipe

As every Easter season flies by, I’m always left with the same thought: ‘why didn’t I spend more time perfecting my gluten-free hot cross buns recipe?!’

So this year, I did! That’s why I’m finally proud to present the recipe I’ve been hard at work on over the last couple of years.

And though it took me a while to get this perfect, that’s certainly not because it’s complicated whatsoever; it’s just usually the small tweaks to get them perfect that take me the longest to nail.

It all actually boils down to this: make a dough, shape into buns, prove and bake. So if you’re new to bread baking, this is a great place to start. Here’s the low-down on what you’ll need:

Gluten-free hot cross buns recipe: What you’ll need…

  • Milk: Skimmed, semi-skimmed or whole milk is fine here – I used semi-skimmed.
  • Easy bake yeast: Firstly ensure it’s gluten-free as some brands of yeast have a ‘may contain gluten… etc’ warning. Also, don’t confuse this with dry active yeast which needs to be activated before using – it must be easy bake yeast for this recipe!
  • Caster sugar: Please bear in mind that sugar isn’t just for sweetness – it feeds the yeast for a perfect proove.
  • Gluten free white bread flour (or 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 helps to bind the dough together so it doesn’t become crumbly, replacing the gluten that would otherwise do the same job.
  • Psyllium husk: This is literally the key ingredient to making this recipe work and is super important so please don’t leave it out or substitute it. You can buy it online here and here.
  • Salt: A little salt goes a long way in terms of finished flavour, so I highly recommend adding this!
  • Butter: Salted or unsalted is totally fine (I use unsalted), but whichever you go for, make sure it’s melted first.
  • Cider vinegar: I used cider vinegar but any other gluten-free vinegar such as white wine vinegar.
  • Egg: I use large eggs for this recipe, but medium works fine too. If you can’t tolerate egg, check the vegan section of the FAQ for some simple swaps you can try.
  • Mixed spice: This is essentially hot cross bun seasoning in a pot – you’ll find it with all the other dry herbs and seasonings in the supermarket.
  • Mixed peel: This brings a wonderful citrus flavour that works so well in a hot cross bun.
  • Sultanas: And it wouldn’t be a hot cross bun without these, would it?
  • Vegetable oil: You’ll need this to create the cross on top of each bun – it stops the cross from becoming too dry and brittle.
  • Smooth apricot jam: This is for the glaze on top – cheaper jam usually work best here as they’re less chunky and fruity, which is exactly what we need for a glaze.
Gluten-free Hot Cross Buns Recipe

But what do my gluten-free hot cross buns taste like, I hear you ask?

Well… like a proper hot cross bun! The outside is soft and sticky thanks to the apricot jam and the inside is soft, light and fluffy, NOT dense like a rock.

You can even squash them flat and watch as they spring back to shape which isn’t something I ever expect from gluten-free bread!

And of course, the flavouring is spot on – that was the easy part after all! They’re sweet, subtly spiced with a wonderful citrus flavour that’s complimented by the sultanas.

As these fall into the category of homemade, freshly baked bread made without preservatives, these buns are best enjoyed warm and/or freshly toasted. They do still keep well for a few days after baking, but you’ll definitely need to warm in the microwave or toast them to refresh before enjoying again.

Gluten-free hot cross buns 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 hot cross buns recipe dairy free?

With two simple swaps, you certainly can! To make it dairy-free:

  • Use dairy-free milk
  • Use Stork hard margarine (melted) instead of butter.

That’s it!

Can I make your gluten-free hot cross buns recipe vegan?

Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the egg.

Simply use:

  • 3 tablespoons of aquafaba, pre-whisked until frothy. Aquafaba is simply the water from a can of chickpeas. Keep the chickpeas for a future dinner!

Can I make this recipe low FODMAP?

Unfortunately, as sultanas are high FODMAP, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.

You could however always replace them with dried cranberries for a low FODMAP twist on this recipe.

Gluten-free Hot Cross Buns Recipe

Can I make your gluten-free hot cross buns recipe in a stand mixer or electric hand mixer? What about making it by hand?

As psyllium husk emulates gluten, it incorporates an elastic quality to the bread mixture. This also massively thickens the mixture so, though still wet and sticky, it can be hard work to mix.

So because of this, I’d highly recommend using a stand mixer and letting it do the hard work – or using an electric hand mixer. If using an electric hand mixer, you’ll likely have to mix for a longer period.

It’s hard work to mix by hand, but it is possible! You’re very likely to undermix by hand, so ensure the mixture is smooth and consistent when you’re done.

Do I need any special equipment to bake your gluten-free hot cross buns recipe?

Certainly not! However, a digital food thermometer ensures there’s no funny business with your yeast as you’ll know exactly what temperature your milk is.

Can I use something else other than psyllium husk?

First of all – there’s nothing to my knowledge that works like psyllium husk. It’s essential for gluten-free bread as it adds a miraculous elasticity to bread mixtures. It makes gluten-free bread that’s extremely similar in texture to gluten-containing bread, so if you can use it… use it!

I often get asked if flaxseed can be used as a substitute and my answer is a firm no.

Whilst it may have some binding power, it adds no where near enough elasticity and it doesn’t suck up as much water; essentially meaning that your bread mixture will be too wet. If you then reduce the water, you’ll probably find that your bread ends up being very dry.

Where can I buy psyllium husk?

It’s one of the only products I use in my recipes that can’t be found in supermarkets, simply because it’s vital for gluten-free bread making.

Of course, you can buy it online here and here

Gluten-free Hot Cross Buns Recipe

How long can I keep your gluten-free hot cross buns for?

I’ve kept my gluten-free hot cross buns for 3-5 days in an air-tight container in the fridge with no problems.

If you need to keep them any longer than that, I’d highly recommend freezing them (see advice below for doing that).

Can I freeze your gluten-free hot cross buns?

Of course! I’ve frozen it for up to 2-3 months no problem.

When you want to eat them, each bun should take around 2-3 hours to defrost at room temperature. Once defrosted enough to safely slice, simply toast and enjoy.

Gluten-free hot cross buns recipe: Tips for baking perfection

  1. Make sure you’re using the right type of yeast. You’ll need easy bake yeast for this recipe – dried active yeast won’t work as it needs to be activated in warm water and sugar before using!
  2. Make sure your milk isn’t too hot. Remember that if your milk is too hot, it’ll kill the yeast instead of activating it! Or on the other hand, if it’s cold, it won’t activate the yeast at all and the dough won’t prove.
  3. Like most gluten-free bread baking, the mixture should be sticky, not dry like a regular dough. Most gluten-free bread mixtures have more water content to compensate for gluten-free flour being drier than wheat flour.
  4. If your buns don’t increase in size at all when they prove, there was a problem with the yeast. It may have been out of date or your milk may have been too hot/cold.
  5. Don’t expect the buns to massively increase in size in the oven. It’s the yeast and proving process that makes bread puff and rise – the heat will initially make them increase a little, but the hot temperature will quickly kill the yeast.

Gluten-free Hot Cross Buns Recipe

Gluten-free hot cross buns recipe – a classic Easter baking recipe that you'd never know was Coeliac-friendly and wheat free.
SERVINGS: 10
TOTAL TIME: 25 minutes
PRINT RECIPE
4.65 from 28 votes

Ingredients  

  • 120 ml milk
  • 230 ml water
  • 10 g easy bake yeast
  • 50 g caster sugar
  • 410 g gluten free white bread flour or gluten free plain flour still works too
  • 2 tsp xanthan gum
  • 15 g psyllium husk
  • 6 g salt
  • 30 g butter melted
  • 1 tsp cider vinegar or another gluten free vinegar
  • 1 large egg
  • 1 tsp mixed spice
  • 80 g mixed peel
  • 75 g sultanas

For the cross:

  • 75 g gluten free white bread flour if you use gf plain flour add 1/4 tsp xanthan gum too
  • 1-2 tsp oil veg or sunflower is fine here
  • 4-5 tbsp water add this gradually – you might need a little less / more

For the egg wash and finishing touches:

  • 1 egg beaten (size doesn’t matter)
  • 2 tbsp smooth apricot jam warmed

Instructions

  • Place the flour, xanthan gum, psyllium husk, salt, sugar, mixed spice and easy bake yeast in to a large bowl (or the bowl of a stand mixer) and mix together to combine.
  • Warm the milk and water to around 35C and then add both of these alongside the melted butter, vinegar and egg. Mix together, ideally with a stand mixer for 3-5 minutes on a medium/high setting. (You can use an electric hand mixer or even do this by hand, but you will need to mix for longer)
  • Add in the mixed peel and sultanas and mix them in to so evenly dispersed, then allow to rest for 10 minutes – this helps the dough to hydrate more evenly.
  • The dough will be sticky so flour your hands and surface well before getting your dough out onto it. Divide the dough into 10 even pieces. Each time you break off a portion of dough it will seem sticky but just knead each piece with the floured surface and hands and it will stop being sticky.
  • Mould each portion into a rounded shape. I do this by flattening the dough with my hand into a circular shape then bringing all the edges in to the centre. I then turn the dough the other way up and the other side is lovely and smooth. Make sure its nice and round and then place each onto a prepared baking tray. Space them about an inch apart.
  • Loosely cover the buns with cling film and leave to prove somewhere warm for a good 60 (or up to 90) minutes until the buns have significantly increased in size (around doubled).
  • Preheat the oven to 180C fan / 200C, place a roasting dish at the bottom of the oven and boil a kettle!
  • For the cross mix together the flour and oil, then gradually mix in the water – do this until you get a thick yet runny paste. Pop this into a piping bag and cut a tiny bit of the end off – no nozzle needed (if you don't have piping bags you could use a sandwich bag)
  • Once the buns have proven, remove the cling film, brush with a beaten egg all over and then pipe crosses onto them. I do this across a whole line of the buns at the same time one way, then go the other.
  • When ready, place the buns on the middle shelf of the oven and pour a mug of boiling water into the bottom roasting tin. Bake the buns in total for 25-30 minutes. BUT remove the boiling water after the first 10 minutes. AND cover with foil (shiny side up) for the final 5-10 minutes if browning too much.
  • Transfer your buns onto a cooling rack and then brush with slightly warmed smooth apricot jam all over. Allow to slightly cool and then enjoy warm or toasted under the grill (that's how I've always had them all my life!

Notes

These are best enjoyed on the day they are baked but are fab for a few days. If you need to just refresh them briefly in the microwave or covered in the oven. They freeze well too!

Thanks for reading all about my gluten-free hot cross buns recipe!

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 Giant Valentine’s Cookie Recipe

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

Gluten-free giant Valentine’s cookie recipe, anyone? It’s crisp on the outside, with gooey cookie dough, melty white chocolate chips and raspberry-flavoured buttercream. Now that’s love!

Gluten-free Giant Valentine's Cookie Recipe

There’s no denying that special occasions can be a little tricky when you or your loved one is gluten-free. Fortunately, we’ve now got to the point where you can actually buy a half-decent gluten-free birthday cake in supermarkets – which definitely helps!

However, for almost every other occasion outside of birthdays, we’re basically left to fend for ourselves… as I’m sure you’ve experienced. But fortunately, I’ve got your back for Valentine’s day!

This recipe was inspired by all the wonderful, personalised celebration cookies that muggles can buy no problem. However, if you’re gluten-free, you’re much better off baking your own than holding your breath for a gluten-free version – trust me.

And yes – you can ice whatever message you like on it!

Gluten-free Giant Valentine's Cookie Recipe

So what does my gluten-free giant Valentine’s cookie taste like?

Well, let’s just say it’s love at first ‘bite’. It’s super crisp on the outside, but the middle is soft and chewy and packed with lots of white chocolate chips.

And we haven’t even got to the raspberry and vanilla buttercream decoration yet. It’s erm… the icing on the cookie!

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.

How do I make this recipe dairy-free?

Easily! Here’s all the swaps you’ll need to make to make this dairy-free:

That’s it!

Follow the steps above to make this dairy-free, then simply use 60ml of dairy-free milk instead of the egg. That’s it!

Is this recipe low FODMAP?

Yes! Simply use lactose-free white chocolate chips.

Gluten-free Giant Valentine's Cookie Recipe

What baking tin did you use?

I used a 26cm heart-shaped tin – here’s a link to the exact tin I used for this recipe.

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.

Most gluten-free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten-free flour blend.

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Gluten-free Giant Valentine's Cookie Recipe
  1. Measure out your ingredients for accuracy and please don’t reduce the sugar amounts. Sugar is super important in any cookie, so please don’t experiment with the ratios!
  2. Ensure you allow the cookie to cool once baked or remove it from the tin early. Until it’s had time to cool and for the sugar to set, it will be very gooey and delicate.
  3. When piping on the lettering, ensure your cookie is completely cooled and the buttercream is nice and loose. Simply add a little milk to your buttercream and mix it in thoroughly if it’s started to become quite stiff and hard to pipe.
  4. Don’t over-bake this one – the cookie dough should be lovely, chewy and a little gooey in the middle! The more you over-bake this one, the more it’ll turn out like a thick, dry biscuit. So stick to the oven timings!
  5. Your tin MUST be loose-bottomed or springform. Otherwise you’ll never get this beauty out of the tin!

Gluten-free Giant Valentine’s Cookie Recipe

Gluten-free Giant Valentine's Cookie Recipe – the perfect gift for that special gluten-free someone! Coeliac-friendly and wheat-free.
SERVINGS: 8
PREP TIME: 20 minutes
TOTAL TIME: 50 minutes
PRINT RECIPE
5 from 3 votes

Ingredients  

  • 130 g butter softened
  • 50 g caster sugar
  • 150 g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 280 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 1 tsp bicarbonate of soda
  • 1 tbsp cornflour cornstarch
  • 250 g chocolate chips I used all white chocolate

For the buttercream and decoration

  • 100 g butter softened
  • 200 g icing sugar
  • 1/2 tsp raspberry strawberry or vanilla extract
  • pink food colouring gel

Instructions

  • Preheat the oven to 160C fan / 180C and line the bottom of a springform heart shaped tin (mine says it's a 26cm one!)
  • In a large bowl mix together the softened butter with the caster and light brown sugar until combined and smooth.
  • Crack in the egg and add vanilla extract and mix once more until combined.
  • Add in the flour, xanthan gum, bicarbonate of soda and cornflour. Mix until you have something that resembled cookie dough – it shouldn't take too long.
  • Pour in all of the white chocolate chips and mix so they are well distributed throughout the cookie dough.
  • Spoon the mixture into the tin, spread it out (i do this with my hands!) so that its nice and evenly spread across the entire tin.
  • Bake in the oven for around 25-30 minutes until golden and barely wobbly. If it's underbaked it may sink a little more but it doesn't really matter as it will taste amazing and we are going to ice it too!
  • Once baked allow to cool completely in the tin before removing it.
  • Whilst it cools make the buttercream. Place your butter in a bowl and beat for a few minutes. The butter should change from a more yellow colour to being a lot more pale.
  • Add in the icing sugar and mix once more until well combined. Then add in for extract and mix once more.
  • Separate your buttercream into two bowls with say a third in one, and two thirds in the other approximately. Colour the two thirds bowl with pink food colouring and leave the other as it is.
  • Place both icings in separate piping bags with star nozzles and pipe around the edge of the cookie. Then write your message in the middle of the cookie, or just draw some hearts! Finish with some sprinkles if you fancy and enjoy!

Notes

If you don't have a heart shaped tin – you can always use a 9 inch circular springform tin instead and decorate it with lots of hearts – it will look just as good 🙂

Nutrition

Serving: 1g | Calories: 554kcal | Carbohydrates: 78g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 163mg | Fiber: 2g | Sugar: 53g

Thanks for reading all about my gluten-free giant Valentine’s cookie 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 Giant Valentine's Cookie Recipe
Gluten-free Giant Valentine's Cookie Recipe

Creamy Chicken and Mash Pie Recipe

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

Creamy chicken and mash pie recipe – a proper home comfort that absolutely anyone can make in 20 minutes + 25 minutes oven time. Nobody would ever know its Coeliac-friendly and wheat-free either!

Creamy chicken and mash pie recipe – this is one of those meals where you actually spend longer with your feet up (whilst it’s cooking in the oven) than you do actually throwing it together. A real crowd-pleaser that never fails!

Creamy Chicken and Mash Pie Recipe

The home comforts chapter in my first book ‘How To Make Anything Gluten-free’ was a celebration of all the foods myself and Mark enjoy at home.

Some of these were meals that required a little top-secret-know-how to adapt to be gluten-free, but often, most of these meals simply called for the use of gluten-free pasta or gluten-free flour instead of their wheat-based counterparts.

In the past, I’ve often steered away from creating recipes like these because I always think ‘well… you could just use any old muggle recipes and make those swaps yourself – you don’t necessarily need a ‘Becky Excell’ recipe for those!’

But in reality, these types of recipes are actually integral when you’re gluten-free; not only are they as close to ‘regular’ cooking as it gets (so super familiar and not-complicated whatsoever), but they’re usually the recipes we probably find ourselves cooking the most every week.

So here’s another to throw on top of the pile!

Creamy chicken and mash pie 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.
  • Butter: You’ll need this for the mash and for the sauce and in both instances, it’s mainly added for a lovely, rich flavour.
  • Chicken thighs: As the chicken is effectively cooked twice (once in the filling and again in the oven), thigh meat is the preferred choice here as chicken breast can risk getting a little dry during longer cooking periods.
  • Cornflour: Unless you want your pie filling to be watery-thin, this is absolutely essential when forming a gravy-like sauce.
  • Gluten-free chicken stock: In reality you can use whatever stock you want – as long as it’s gluten-free! A gluten-free ham stock cube also works really well and adds a lovely smoky flavour.
  • Milk: This is exactly what you want when making a creamy pie filling. I used semi-skimmed but any milk will work fine too.
  • Salt and pepper: A little seasoning goes a long way so don’t forget these, please!
  • Dried Thyme: Fresh works too, but having a little pot of dried thyme in the cupboard makes adding this super convenient. The flavour works really well with chicken in a creamy sauce, but rosemary or sage are also great alternatives too.
  • Cream cheese: If you like a proper creamy sauce then definitely don’t skip this! It also helps to thicken the sauce too.
  • Potatoes: Any variety of potato is fine in reality, but remember that russets and Yukon-golds are more starchy and result the in the fluffiest, smoothest mash!
  • Wholegrain mustard: This adds a lovely mustard-y flavour to the mash that I couldn’t live without.
  • Cheddar cheese: And of course, for the ultimate crispy, golden, cheesy top, a little grated cheese works wonders.
  • Fresh chives: Finish with a few freshly chopped chives for the ultimate finishing touch and a sweet onion flavour.
Creamy Chicken and Mash Pie Recipe

So, what does my creamy chicken and mash pie taste like?

It’s crisp, golden and cheesy on top, with lots of fluffy, buttery, mustard-y mash hiding beneath.

The mash also absorbs lots of that thick and creamy sauce, which has a subtle onion and thyme flavour that conceals lots of tender chicken chunks.

Simply serve with gluten-free gravy and seasonal veggies for the ultimate experience!

Creamy chicken and mash pie 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 chicken and mash pie recipe dairy-free?

Yes, here’s the swaps you’d need to make:

  • Use a dairy-free ‘buttery’ margarine instead of butter.
  • Use dairy-free milk.
  • Use dairy-free cheese and cream cheese.

That’s it!

Can I make your creamy chicken and mash pie recipe vegan?

If you follow the steps above to make this dairy-free, all you’ve got left to swap is the chicken.

I’d recommend simply swapping the chicken for 200g of mushrooms (finely chopped) and use in the recipe when prompted to add the chicken.

Is this recipe low FODMAP?

It can be! Simply use lactose-free milk, a low FODMAP stock cube and lactose-free cream cheese.

Ensure your garlic oil doesn’t have any bits of actual garlic floating at the bottom of the bottle and only use the green parts of the leek.

Then, one serving of this dish would be suitable for the elimination phase of the low FODMAP diet.

Creamy Chicken and Mash Pie Recipe

Can I add more veg?

Of course! I’d recommend using sliced mushroom for a chicken and mushroom pie, but in reality, you can add whatever you like.

Just ensure you fry it a little before adding to the pie filling and that it’s chopped thin enough to reasonably cook in time.

Can I make this using chicken breast?

You can, but as the chicken is effectively cooked twice (once in the filling and again in the oven), thigh meat is the preferred choice here as chicken breast can risk getting a little dry during longer cooking periods.

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 butter or use margarine instead
  • Use skimmed milk
  • Omit the cream cheese and use half the amount of grated cheese on top

Of course, this will make the recipe a little different than I intended but I just wanted to give you a few ideas!

Can I freeze your creamy chicken and mash pie?

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.

Creamy Chicken and Mash Pie Recipe

Creamy Chicken and Mash Pie Recipe

Creamy chicken and mash pie recipe – proper comfort food that's easy to make. Gluten-free and Coeliac-friendly too.
SERVINGS: 4
PREP TIME: 20 minutes
TOTAL TIME: 45 minutes
PRINT RECIPE
4.80 from 54 votes

Ingredients  

For the filling

  • 2 tbsp garlic-infused oil
  • 1 tbsp butter use dairy-free alternative if necessary
  • 400 g chicken thighs skinless and boneless, chopped into chunks
  • 1/3 rd of a leek 100g, diced
  • 2 tbsp cornflour
  • 250 ml gluten-free chicken stock
  • 150 ml milk use dairy-free milk if necessary
  • pinch of salt and pepper
  • 1 tbsp of dried thyme
  • 1 tbsp cream cheese use dairy-free alternative if necessary

For the mashed potato top:

  • 4-5 medium/large potatoes boiled and drained
  • knob of butter use dairy-free alternative if necessary
  • milk use dairy-free milk if necessary
  • 2 tsp wholegrain mustard
  • pinch of salt and pepper
  • handful of grated cheese use dairy-free cheese if necessary
  • sprinkle of fresh chives

Instructions

  • Preheat the oven to 200C fan / 220C.
  • Heat an oven proof pan on the hob over a medium heat. Add garlic oil and butter, allow to melt.
  • Add chopped chicken thighs and fry until sealed. Follow this with your chopped leeks and allow to soften.
  • Mix in the cornflour so it coats the chicken and leek.
  • Then add the stock, milk, salt, pepper and thyme. Let it simmer until it starts to nicely thicken into a gravy-like consistency.
  • Remove from the heat and stir in a spoonful of cream cheese to help thicken further and for extra creaminess!
  • Mash your potatoes, I just add some butter, tiny bit of milk, mustard, salt and pepper (do yours however you like!)
  • Top the pie with the mash, sprinkle the cheese over and bake until golden – about 25 minutes.
  • Sprinkle with fresh chives and serve up with veggies and gluten-free gravy.

Nutrition

Serving: 1g | Calories: 608kcal | Carbohydrates: 58g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 553mg | Fiber: 6g | Sugar: 10g

Thanks for reading all about my creamy chicken and mash pie 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 Sweet and Sour Chicken Recipe

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

15-minute sweet and sour chicken recipe – a speedy fakeaway that’s ready before a real takeaway would even arrive. Nobody would ever know its healthy, Coeliac-friendly and wheat-free either!

15-minute sweet and sour chicken recipe – a sticky sweet and sour sauce, packed with tender chicken chunks, chopped pineapple and sweet pepper that’s perfect with rice. The fastest fakeaway on Earth!

15-Minute Sweet and Sour Chicken Recipe

I dedicated almost the entire fakeaways chapter of my first book to recreating authentic Chinese takeaway dishes thanks to Mark’s help… with the only difference being that us gluten-free folks can actually eat them!

But here on the blog, I really wanted to create quicker, healthier versions that you can whip up even at extremely short notice. And this recipe is exactly that!

Also, for us, this year has been the first year we could properly celebrate Chinese New Year with Mark’s Mum (with the previous years being socially distanced or cancelled entirely). So I thought I’d create this recipe to commemorate that too.

Here’s everything you’ll need to make it possible – most of these are store-cupboard ingredients so once you have them, you can make this whenever you fancy.

15-minute sweet and sour chicken recipe: What you’ll need…

  • Tomato ketchup: Tomato ketchup is a key ingredient in any good sweet and sour sauce – fortunately, it’s something we always tend to have in the cupboard.
  • Gluten-free soy sauce: This is also sometimes known as ‘tamari’ and is usually stocked in the free from aisle.
  • Sugar: Light brown sugar works best here, but caster sugar is fine too.
  • Minced ginger paste: Add an instant hit of ginger flavour with no chopping required – you can usually find this in little jars next to the spices. Don’t skip this!
  • Rice wine vinegar: Rice wine vinegar is usually stocked with all the Chinese ingredients in or next to the international section of the supermarket. This is the sour part of sweet and sour.
  • 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 pepper: Any colour of pepper will do here, but this veg is particular important as it helps to flavour the sauce.
  • Tinned pineapple: Fresh works too, but tinned pineapple is so easy to use and often what they use in Chinese takeaways anyway.
  • Chicken breast: As this is a speedy recipe, chicken breast is preferable as it cooks so quickly. There’s no batter or coating on the chicken for this one, so you can simply just chop and throw into your wok.
  • Gluten-free plain flour: This is important to thicken the sauce, otherwise it will be very watery! I use a simple commercial blend from the supermarket but cornflour (corn starch) also works well here too.
  • Spring onion: The perfect finishing touch for an instant onion flavour.
15-Minute Sweet and Sour Chicken Recipe

So, what does my 15-minute sweet and sour chicken taste like?

The sauce tastes erm… both sweet and sour! But most importantly, this sauce has the perfect balance of both. The chicken is wonderfully tender, with pepper that still has a little crunch and the sweet sunshine of pineapple.

Finished with spring onion greens for an instant onion flavour, this is the fakeaway dish that you need when you’re in a hurry!

15-minute sweet and sour chicken 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 15-minute chicken recipe dairy-free?

It is dairy-free!

Can I make your 15-minute sweet and sour chicken recipe vegan?

The best substitute for chicken here is extra firm tofu, cut into cubes and coated in 2-3 tbsp of cornflour. Then, simply fry in a generous amount of oil until crispy and throw into the wok when instructed to add the chicken.

Is this recipe low FODMAP?

Unfortunately, as ketchup contains a lot of concentrated tomato (which is high in Oligos-Fructans), this recipe is not suitable for the elimination phase of the low FODMAP diet even if you use a low FODMAP ketchup.

However, if you ensure your garlic oil doesn’t have any bits of actual garlic floating at the bottom of the bottle and only use the green parts of the spring onion, then it’ll be onion and garlic free.

15-Minute Sweet and Sour Chicken Recipe

Can I use veg other than peppers?

Bell pepper is the veg of choice when it comes to sweet and sour – the flavour infuses the sauce for an extra dimension of flavour.

However, feel free to mix up what veg you put in if you’d prefer. Anything that cooks quickly in a wok works well! Here’s a few alternative suggestions:

  • Onion, finely diced
  • Carrot, very thinly sliced
  • Mangetout
  • Canned water chestnuts, sliced

Can I make this using chicken thighs?

I wouldn’t recommend chicken thighs for this recipe because it’s cooked so quickly. Chicken thighs need a little longer to cook than chicken breast before they become lovely and tender – otherwise they can remain a little chewy.

Is this a healthy recipe?

Yes – especially when compared to battered, deep-fried sweet and sour! 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 a low calorie garlic-flavoured cooking spray instead of garlic oil

You might get away with reducing the sugar a little too, but don’t reduce it too much – without the right amount of sugar, your sweet and sour chicken will become just ‘sour chicken’!

Can I freeze your 15-minute sweet and sour chicken 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.

15-Minute Sweet and Sour Chicken Recipe

15-minute sweet and sour chicken recipe: Tips for quick and easy prep + cooking

  1. Get the sauce mixed before you start. Trust me, it makes cooking feel a lot easier.
  2. Chop all the veg whilst the oil is heating and the chicken whilst the veg is frying. A little multitasking goes a long way in speedy cooking! Don’t forget to get your stock ready before you need it too.
  3. Only fry the chicken until it’s sealed, not golden brown. ‘Sealed’ means that you fry it until it’s completely white on the outside, but likely raw in the middle. If you cook it through too much when frying, it can become dry whilst the sauce thickens.
  4. Use a large wok to make this, if possible. If there’s more space in the pan, everything will cook quicker and cooking in a wok always results in better flavour.
  5. Prepare whatever you’re serving this dish with ahead of time. If serving with rice, put it on before you start cooking this – the same goes for rice too. A microwave packet of rice makes this part even easier and quicker too.

15-Minute Sweet and Sour Chicken Recipe

15-minute sweet and sour chicken – a speedy, healthy fakeaway that's ready before a takeaway would even arrive! Gluten-free + Coeliac-friendly
SERVINGS: 2 -3
PREP TIME: 5 minutes
TOTAL TIME: 15 minutes
PRINT RECIPE
4.69 from 35 votes

Ingredients  

For the sauce:

  • 100 g tomato ketchup
  • 1 tbsp gluten-free soy sauce
  • 80 g sugar light brown or caster
  • 1 tbsp minced ginger
  • 2 tbsp rice vinegar
  • 230 ml water

For the rest:

  • 2 tbsp garlic oil
  • 1 pepper chopped (any colour!)
  • 150 g pineapple chopped (tinned or fresh)
  • 250-300 g chicken breast chopped
  • 1 tbsp gluten-free plain flour
  • spring onion greens chopped

Instructions

  • Mix the sauce ingredients together in a bowl, and put to one side.
  • Heat garlic oil in a wok and once at a medium to high heat add in the pepper, fry for a couple of minutes.
  • Pop in the pineapple and fry for a further minute or two.
  • Add in your chicken and cook till sealed.
  • Sprinkle in your gluten-free flour and mix.
  • Add in your sauce and allow to simmer so it thickens up.
  • Finish with spring onion greens and serve up with rice.

Thanks for reading all about my 15-minute sweet and sour chicken 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 Breadcrumbs Recipe

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

Gluten-free breadcrumbs recipe – the perfect way to use up leftover gluten-free bread and they’re ready in just 15 minutes. Of course, if your bread is dairy-free and vegan, then your breadcrumbs will be too!

Gluten-free breadcrumbs recipe, anyone? There’s a million things you can make with gluten-free breadcrumbs – from Katsu chicken curry to treacle tart – so please make sure you never waste a single slice of gluten-free bread again!

Gluten-free Breadcrumbs Recipe

I think we can all agree that the simplest recipes can sometimes be the most useful. And this recipe is definitely one of those.

Though you can fortunately buy gluten-free breadcrumbs in supermarket free from aisles without struggling these days, that isn’t much help when you want to use up leftover gluten-free bread, is it?

And I think we can all agree – gluten-free bread is often too expensive to even waste a single slice! So here’s a recipe that’ll slim your food waste and can easily be used for future recipes.

Best of all, stale bread works best here, so if your gluten-free loaf is a little past its best… then that’s the perfect time to give this recipe a try.

What you’ll need…

  • Gluten-free bread: Of course, regular ol’ white gluten-free bread is preferable here. Why? Brown bread or seeded bread, for example, add an extra wholegrain flavour that isn’t necessarily desirable when cooking with breadcrumbs.

That’s it – just 1 ingredient!

Gluten-free Breadcrumbs Recipe

Gluten-free breadcrumbs recipe: Frequently Asked Questions

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

It is gluten-free, though nobody would know 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.

Are your gluten-free breadcrumbs recipe dairy-free?

If your bread is dairy-free, then your breadcrumbs will be too! But wait, isn’t all gluten-free bread dairy-free?

Well, actually no – take a loaf like Juvela’s white loaf which has dried skimmed milk powder in it.

So, in short, make sure you check the ingredients list on your bread before buying to ensure it’s suitable.

Are your gluten-free breadcrumbs recipe vegan?

See the dairy-free advice above on buying gluten-free bread, then ensure it doesn’t contain any other non-vegan ingredients such as egg or honey.

Is this recipe suitable for the low FODMAP diet?

If your gluten-free bread is low FODMAP then your bread will be too! Fortunately, Schar’s white loaf is certified as being safe for the low FODMAP diet by Monash University.

Gluten-free Breadcrumbs Recipe

What can I make with gluten-free breadcrumbs?

A lot actually! Here’s some of the common things we make at home to get you started on ideas:

How come they don’t look like the breadcrumbs you buy in a packet?

Well, if you look at the ingredients on a packet of gluten-free breadcrumbs, you won’t find all the ingredients of a loaf of bread.

Instead you’ll find very few ingredients compared to a loaf of bread. So basically, packet breadcrumbs aren’t even made from a loaf of bread!

So naturally, you won’t get some lighter and darker breadcrumbs (the crust part) in packet breadcrumbs. However, they both work essentially the same.

Should I cut the crusts off before blitzing them?

If you want them to look more consistent in colour then you can always cut the crusts off, but for me it sort of defeats the point of using up stale bread to present food waste, agreed?

Plus, if you leave the crusts on, you’ll get more breadcrumbs to use in total!

Gluten-free Breadcrumbs Recipe

Do I need a food processor to make gluten-free breadcrumbs?

Not at all, but trust me – it helps! It’s more than possible to create breadcrumbs by hand, it just takes a little more time and effort.

How fine should I blitz my gluten-free breadcrumbs in a food processor?

It’s totally up to you! I opted for a little more chunky in the photos for extra crunch to emulate panko breadcrumbs, but if you’d prefer more of an even coating, you can always blitz them a little bit more.

How do I store my gluten-free breadcrumbs?

Once cooled, store in clean and dry glass jars or airtight containers for 9-12 months. If your kitchen is particularly humid, then store in the fridge if possible.

Gluten-free Breadcrumbs Recipe

Gluten-free breadcrumbs recipe – super simple to make and a great way to avoid wasting gluten-free bread and only takes 15 minutes to make.
SERVINGS: 0 Makes around 250g of breadcrumbs
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
PRINT RECIPE
5 from 3 votes

Ingredients  

  • 5 slices of gluten-free bread

Instructions

  • Toast all your slices of gluten-free bread so that they’re completely golden and crisp. Lightly toasted bread won’t work half as well so make sure they’re as golden brown as possible… without burning them, obviously!
  • Once cooled, grab a large mixing bowl. Either crumble the bread by hand or you can use a food processor to whizz them into nice and even, fine crumbs.
  • If the breadcrumbs still feel a little soft and bread-like at this point, you can always spread them on a baking tray and briefly bake them in the oven for 5 minutes until they brown a little more.

Nutrition

Serving: 1g | Calories: 104kcal | Carbohydrates: 18g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 180mg | Fiber: 2g | Sugar: 4g

Thanks for reading all about my gluten-free breadcrumbs recipe! If you make them, I’d love to see what you use them for 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!

Sweet Potato Fritters Recipe (Oven-baked)

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

Sweet potato fritters recipe – oven-baked so no need to fry and only asks for 15-20 minutes of effort + baking time. Nobody would ever know they’re, Coeliac-friendly and wheat-free either!

Sweet potato fritters recipe – super crispy, packed with flavour and the star of any breakfast, brunch, lunch or dinner. How you serve them up is entirely up to you!

Sweet Potato Fritters Recipe (Oven-baked)

Dip them, stack them, top them… eat them!

Yep, sweet potato fritters are the answer in all those situations where you’re hungry but not quite sure what to make.

Why? Because you can serve them with anything! Either as a side, or as part of your main dish with additional topping – it’s up to you!

Sweet potato fritters recipe: What you’ll need…

  • Sweet potato: I used two medium sized ones, peeled them and ‘grated’ them using the grating attachment of my food processor. If you don’t have a food processor, a box grater will work fine, it just takes a little more time and effort.
  • Feta: The tangy, creamy flavour of feta works so well with sweet potato and is super easy to crumble into the fritter mixture.
  • Spring onion greens: A quick and easy way to add an instant pang of sweet onion flavour. Use only the greenest parts if low FODMAP.
  • Smoked paprika: Smoked is preferable as it adds an extra flavour element, but non-smoked works fine too.
  • 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.
  • Dried chilli flakes: We’re not trying to make these super spicy, but a little heat against the creamy feta and sweetness of the sweet potato is divine!
  • Eggs: This is important for binding everything together – medium or large eggs work fine.
  • Gluten-free plain flour: This combines with the egg to form a batter which binds everything together. I use a simple commercial blend from the supermarket.
  • Vegetable oil: If you’ve got yours in a spray bottle, that would be very handy! It’ll mean you can spray your tray to ensure it’s completely covered and use less to do so.
  • Salt and pepper: A little seasoning goes a long way when cooking from scratch, so please don’t forget these! Feta is naturally salty, so a pinch of salt is usually enough.
Sweet Potato Fritters Recipe (Oven-baked)

So, what do my sweet potato fritters taste like?

The outside is super crispy and crunchy, yet the inside is soft and fluffy – a little like an onion bhaji in terms of texture.

In terms of taste however, it’s a whole different universe. It’s subtle sweet and creamy, yet with an indisputable savoury flavour thanks to the tangy cheese flavour, garlic oil, sweet spring onions and mild heat.

When dipped into garlic mayo, the combo is simply divine!

Sweet potato fritters 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 sweet potato fritters recipe dairy-free?

Easily, with one simple swap:

That’s it!

Can I make your sweet potato fritters recipe vegan?

Follow the steps above to make this dairy-free, then all you’ve got to do next is substitute the egg. Simply use:

  • 3 tablespoons of aquafaba, pre-whisked until frothy. Aquafaba is simply the water from a can of chickpeas. Keep the chickpeas for a future dinner!

    • Is this recipe low FODMAP?

    Yes! The low FODMAP serving size for this recipe would be 4 fritters which would make it safe for the elimination phase of the diet.

    Just ensure that you only use the greenest parts of the spring onions and that your garlic-infused oil doesn’t have any bits of actual garlic in it – it should be completely clear.

    Sweet Potato Fritters Recipe (Oven-baked)

    Can I use cheese other than feta?

    Yes, but for harder cheese (like cheddar or halloumi) you’d need to grate it first instead of crumbling it in.

    However, I wouldn’t recommend using soft cheese as this would make the fritter batter too messy and wet to easily handle.

    Is this a healthy recipe?

    Yes! Instead of frying these fritters, I made sure they were completely oven-baked. Plus, feta has lots of health benefits too.

    What should I serve with my sweet potato fritters?

    Start simple by serving with your favourite dips – such as sweet chilli sauce, garlic aioli or spicy ketchup.

    Serve for breakfast with poached eggs and smashed avo or whip up for lunch and treat them like falafel with gluten-free pittas and hummus.

    For dinner, simply serve as a side all stacked up, or serve with your choice of protein on top and salad or steamed veggies on the side.

    This. isjust a few examples off the top of my head – you can serve them with almost anything, for any meal!

    Can I freeze my sweet potato fritters?

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

    To reheat from frozen, defrost in the fridge overnight then reheat in the oven a lightly greased baking tray until crisp on the outside.

    You can also store this in the fridge for 3-4 days and reheat as described above.

    Sweet Potato Fritters Recipe (Oven-baked)

    Sweet Potato Fritters Recipe (oven-baked)

    Sweet potato fritters recipe – oven-baked and super easy to make. Nobody would ever know they're gluten-free and Coeliac-friendly too!
    SERVINGS: 6 -8
    PREP TIME: 15 minutes
    TOTAL TIME: 45 minutes
    PRINT RECIPE
    4.75 from 40 votes

    Ingredients  

    • 2 medium sweet potatoes around 300g once peeled and grated
    • 100 g feta crumbled (use dairy-free feta alternative if necessary – linked in FAQ section)
    • Handful of spring onion greens finely chopped
    • 1-2 tsp smoked paprika
    • 1 tsp garlic-infused oil
    • 1/4 tsp dried chilli flakes optional
    • 3 medium eggs
    • 80 g gluten-free plain flour
    • Vegetable oil in a spray bottle is ideal

    Instructions

    • Preheat the oven to 200C fan / 220C.
    • Peel your sweet potatoes and grate them. You can also use a food processor attachment that helps with the grating if you have one!
    • Squeeze out as much liquid as you can from the grated sweet potato and place into a large bowl.
    • Add the crumbled feta, spring onion greens, paprika, garlic oil and chilli flakes. Mix together.
    • Beat 3 eggs and add them to the mixture alongside the gluten-free flour. Mix once more to fully combine everything.
    • ️Use your hands to form round patties and place them on a baking tray (it can be a little messy!) lined with non-stick baking paper and sprayed lightly with vegetable oil. You can then spray the patties lightly on top too if you wish.
    • ️Bake in the oven for 25-30 minutes until they have a crisp outer and are cooked through. I like to flip mine over half way through as well so that both sides can have lots of colour.
    • Serve up for brunch, lunch, dinner or as a snack with a dip!

    Nutrition

    Serving: 1g | Calories: 154kcal | Carbohydrates: 15g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 73mg | Sodium: 151mg | Fiber: 2g | Sugar: 3g

    Thanks for reading all about my sweet potato fritters 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!

    Spinach and Ricotta Pasta Bake Recipe

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

    Spinach and ricotta pasta bake recipe – a super easy meat-free meal that requires just 15 minutes of effort + cooking time. Nobody would ever know its Coeliac-friendly and wheat-free either!

    Spinach and ricotta pasta bake recipe – this is a proper lazy weeknight meal that everyone will love. Once the pasta is cooked, just mix everything up and pour into an ovenproof dish and bake. Easy!

    Spinach and Ricotta Pasta Bake Recipe

    This one is pure comfort food, but best of all, it couldn’t be easier to whip up; even when you’ve only got 15 minutes of time to spare to prepare dinner.

    Then, you can put your feet up whilst it cooks in the oven!

    (and by put your feet up, I actually mean complete your daily Wordle challenge)

    Here’s everything you’ll need for this recipe – most of these ingredients are store-cupboard ingredients, so as long as you’ve got the cheese and spinach, you’re good to go!

    Spinach and ricotta pasta bake recipe: What you’ll need…

    • Gluten-free dried pasta: Any shape of pasta will do – I used fusilli for this recipe but penne works fine too. You’ll need to make sure it’s cooked before using!
    • Ricotta: This gives this dish a super creamy taste yet tends to be lower in fat and salt than most other cheese.
    • Mozzarella or cheddar cheese: Any cheese is fine, but the only prerequisite here is that it can be grated!
    • Grana Padano or Parmesan: This adds a stronger, slightly salty taste to the cheese blend which works fabulously.
    • Spinach: It’s super easy to chop in a flash and cooks just as quick too. When chopping, grab a big handful and tightly roll it together for quick and easy dicing.
    • Passata: These are sieved tomatoes and use to add a lovely smooth layer of tomato sauce on top of the pasta bake.
    • Dried oregano: Fresh oregano is also fine!
    • 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.
    • Tomato puree: A super easy and convenient way to thicken your tomato sauce, whilst keeping it smooth and velvety.
    • Salt and pepper: A little seasoning goes a long way when cooking from scratch, so please use them!
    • Fresh chives: These add a lovely, sweet onion flavour and are so quick to just throw on at the end for the ultimate finishing touch. Don’t forget these!
    Spinach and Ricotta Pasta Bake Recipe

    So, what does my spinach and ricotta pasta bake taste like?

    The pasta is coated in creamy, cheesy ricotta – paired with a punch of Parmesan and mozzarella; of course, with lots of shredded spinach invited to the party.

    Above that, a layer of crispy, stringy, golden mozzarella and a rich, homemade tomato sauce proudly sits on top.

    Each mouthful is like a warm hug in pasta form and you definitely need to try it for yourself asap!

    Spinach and ricotta pasta bake 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 spinach and ricotta pasta bake recipe dairy-free?

    Easily, with one simple swap:

    • Use dairy-free cream cheese instead of ricotta
    • Use dairy-free hard cheese instead of mozzarella/cheddar/grana padano – ideally make sure to use a smoked dairy-free cheese

    That’s it!

    Can I make your spinach and ricotta pasta bake recipe vegan?

    Follow the steps above to make this dairy-free and it’ll be vegan too!

    Is this recipe low FODMAP?

    It can be with one simple swap! Use lactose-free cream cheese instead of ricotta first of all, then ensure that your serving size is no more than a quarter of the finished dish.

    Then, one serving size is safe for the elimination phase of the low FODMAP diet.

    Spinach and Ricotta Pasta Bake Recipe

    What size oven-proof dish should I use?

    The dish I always use is 13x8in (rectangular) and I find that it’s the perfect size for the amount of mixture this recipe creates.

    Smaller dishes will work, but you’ll get less crispy, cheesy top!

    Can I use less cheese than the recipe states?

    Of course! You can happily reduce the amount of grated cheese and grana padano or parmesan (I’d still recommend leaving a little in for flavour and definitely some for scattering on top) but I wouldn’t recommend reducing the amount of ricotta.

    Can I add other veg to this pasta bake?

    Yes – just ensure that they’re cooked to your liking before adding them to the ricotta and pasta mixture.

    You could always add red pepper, courgette or aubergine to this recipe – simply chop, pop onto a baking tray, drizzle with oil and bake in the oven until cooked.

    Can I freeze your spinach and ricotta pasta bake 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.

    Spinach and ricotta pasta bake recipe: Tips for quick and easy prep + cooking

    1. Get the pasta boiling ASAP whilst you prep your other ingredients.
    2. Don’t forget to keep a little pasta water. As the water becomes cloudy with all the starch, when added to the cheese mixture, it’ll help to thicken it and make it into more of a sauce-like consistency.
    3. Buying pre-grated cheese makes this a very lazy meal! Bear in mind that convenience products usually cost more, but there’s no denying it speeds up cooking sessions. Pre-grated cheese is usually covered in a gluten-free starch to stop the strands from sticking together, but double-check the ingredients on the packet to ensure it’s not coated in wheat flour.
    4. Use a large oven-proof dish to bake this. The larger your dish is, the more of the super crisp, cheesy top you’ll get – and that might be the best part!

    Spinach and Ricotta Pasta Bake Recipe

    Spinach and ricotta pasta bake recipe – a super easy meat-free meal that requires just 15 minutes of prep. Nobody would ever know it's gluten-free and Coeliac-friendly! See the FAQ section for advice on making this dairy-free.
    SERVINGS: 5 -6
    PREP TIME: 15 minutes
    TOTAL TIME: 40 minutes
    PRINT RECIPE
    4.91 from 41 votes

    Ingredients  

    • 200 g gluten-free dried pasta
    • 250 g ricotta use mascarpone to keep it vegetarian
    • 100 g mozzarella or cheddar cheese grated, plus extra to sprinkle on top
    • 50 g grana padano or parmesan cheese grated (use grana padano to keep it vegetarian)
    • 100 g spinach roughly chopped
    • 400 g passata sieved tomatoes
    • 2 tsp dried oregano
    • 1 tbsp garlic-infused oil
    • 1 tbsp tomato puree
    • Salt and pepper to taste
    • handful of fresh chives finely chopped to serve

    Instructions

    • Preheat the oven to 200C fan / 220C.
    • Cook the pasta according to instructions in lightly salted water. Drain (keeping a little of the pasta water) and put to one side.
    • In a large bowl mix together the ricotta, mozzarella/cheddar cheese and grana padano (or parmesan).
    • Mix in the cooked pasta followed by a few tsp of pasta water. Then add your chopped spinach and season. If the mixture feels too thick just continue to add a little more pasta water.
    • For the tomato sauce, mix together passata, oregano, garlic oil, salt and pepper in a small bowl.
    • Put your pasta/ricotta/spinach mixture in a large oven proof dish (mine is 13x8in) then pour the tomato sauce on top, spreading it out.
    • Cover in more grated mozzarella cheese and bake in the oven till golden – about 20-25 mins. Serve up with some fresh chives on top, enjoy!

    Thanks for reading all about my spinach and ricotta pasta bake 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 Chocolate Banana Cake Recipe

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

    Gluten-free chocolate banana cake recipe – another one to add to the list of ‘101 ways to use up ripe bananas’! Best of all, nobody would know it’s Coeliac-friendly and wheat-free too.

    Gluten-free chocolate banana cake recipe, anyone? It’s super simple to make, indulgently chocolatey with a strong banana flavour and smooth, fluffy chocolate buttercream. A true chocolate masterpiece!

    Gluten-free Chocolate Banana Cake Recipe

    A question I often get asked is ‘what can I bake with bananas that isn’t banana bread?’

    And in my opinion, this one is definitely more of a chocolate cake with a banana twist than a banana bread with a chocolate twist… if that makes sense!

    As I always say – please make sure your bananas are super ripe before trying this recipe. The finished flavour of this cake will be totally different depending on how ripe they are.

    How do you tell if your bananas are ripe or not?

    Once the skin is starting to get a few black spots on the outside, then you know they’re perfect for this recipe – not only will they taste a thousand times better, but they’ll also be far easier to mash!

    Gluten-free chocolate banana cake recipe: What you’ll need…

    • Butter: Salted or unsalted is totally fine (I use unsalted), but whichever you go for, make sure it’s softened first.
    • Light brown sugar: Sugar isn’t just for sweetness – it helps to achieve a lovely crisp exterior and helps the to form a perfect cake crumb. Caster sugar works too, but is more neutral in flavour.
    • Medium Eggs: I use medium eggs for this recipe, but large works fine too. If you can’t tolerate egg, check the vegan section of the FAQ for some simple swaps you can try.
    • Ripe bananas: Of course, the riper they are, the better your cake will taste! Please bear in mind that the weight of the bananas in the recipe is once they’ve been peeled.
    • 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: Ideally sieve before using or it can be quite lumpy and hard to mix in when forming the cake batter.
    • Xanthan gum: This helps to bind the cake crumb together so it doesn’t become crumbly, replacing the gluten that would otherwise do the same job.
    • Bicarbonate of soda: This is also known as ‘baking soda’ and not to be confused with baking powder – bicarb is much stronger!
    • Dark or milk chocolate chips: Either is fine, but I used dark for this recipe – use whatever you prefer. I use Callebaut dark callets.
    • Icing sugar: You’ll need this for the buttercream as light brown sugar won’t work here.
    • Dark chocolate: Don’t worry if you don’t like dark chocolate, when mixed with the butter and icing sugar, it doesn’t taste like dark chocolate at all! It just adds a more intense flavour.
    Gluten-free Chocolate Banana Cake Recipe

    But what does my gluten-free chocolate banana cake taste like, I hear you ask?

    The chocolate sponge cake itself is incredibly moist thanks AND it’s packed with chocolate chips. It has an overall wonderful, rich chocolate flavour with a punch of banana (oh and each slice doesn’t crumble into a million crumbs!)

    If that wasn’t good enough already, it’s then topped with chocolate buttercream scattered with even more choc chips.

    The icing and chocolate chips make this so much more than a ‘chocolate banana bread’ – this is a proper chocolate and banana cake of its own!

    Gluten-free Chocolate Banana Cake Recipe

    Gluten-free chocolate banana cake 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 chocolate banana cake recipe dairy free?

    With a few simple swaps, you certainly can! To make the cake dairy-free:

    • Use hard dairy-free margarine instead of butter (I use Stork hard margarine).
    • Use dairy-free chocolate chips instead of regular chocolate chips.
    • Ensure your cocoa powder is dairy-free.

    To make the icing dairy-free:

    • Use hard dairy-free margarine instead of butter (I use Stork hard margarine).
    • Use dairy-free dark chocolate.

    That’s it!

    Can I make your gluten-free chocolate banana cake recipe vegan?

    Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the eggs.

    Here’s a few ideas you can use as egg replacements, so each of these = 1 egg.

    • 3 tablespoons of aquafaba, pre-whisked until frothy. Aquafaba is simply the water from a can of chickpeas. Keep the chickpeas for a future dinner!
    • Egg replacement powder – I’d recommend using Orgran as it’s gluten free.
    • 1 tablespoon of chia/flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
    • 3 tablespoons of applesauce.

    So use one of those egg replacement options and you’ve got a gluten free AND vegan chocolate banana cake! I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.

    Can I make this recipe low FODMAP?

    Unfortunately, as ripe bananas are high FODMAP, this recipe isn’t suitable for the elimination phase of the low FODMAP diet.

    Gluten-free Chocolate Banana Cake Recipe

    Can I make your gluten-free chocolate banana cake in a food processor or standing mixer? What about making it by hand?

    Of course you can – and it’ll save you on elbow grease! I don’t use a standing mixer or food processor to make the cake mixture personally – I use an electric hand whisk like this.

    However, I do prefer to use a stand mixer to make the buttercream as it requires extended periods of mixing.

    But it’s totally fine to make this by hand too. Just ensure everything is well-combined with lumps when mixing as you’re far more likely to under mix when making cakes by hand.

    Do I need any special equipment to bake your gluten-free chocolate banana cake recipe?

    Certainly not! You will need a good quality 2lb loaf tin though, so here’s a link to the one I use.

    Can I bake this using the all-in-one method?

    In case you didn’t already know, the all-in-one method involves bunging all your sponge ingredients into a bowl at once and mixing them together. That’s instead of adding them gradually.

    As there’s more dry ingredients than with your average Victoria sponge-style cake, I would always advise adding them gradually, instead of all at once.

    Trust me, you’ll thank me when you cake comes out and it’s not a total disaster. So no, don’t use the all-in-one method for this one!

    Does this recipe need xanthan gum?

    You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking. And that’s exactly the case here.

    This recipe uses gluten-free plain flour and unlike plain flour, it has no added xanthan gum. So that makes adding it even more important!

    So yes, if you can tolerate xanthan gum, please ensure that you use it. Otherwise the cake can risk having a crumbly, brittle texture.

    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.

    Most gluten free flour you buy in the supermarket typically contains a blend of rice flour, potato flour, maize flour, tapioca flour AND buckwheat flour. That’s a lot of different flours!

    In gluten free self-raising flour, there’s usually even a little baking powder and xanthan gum in it too which always helps. So to replace it with just one specific type of flour… that’s not going to cut it at all. Definitely go for a gluten free flour blend.

    Gluten-free Chocolate Banana Cake Recipe

    How long can I keep your gluten-free chocolate banana cake for?

    I’ve kept my gluten free chocolate banana cake for 3-5 days in an air-tight container in the fridge with no problems.

    If you need to keep it any longer than that, I’d highly recommend freezing it (see advice below for doing that).

    When the sponge starts getting a little dry, it’s probably starting to get past its best.

    Can I freeze your gluten-free chocolate banana cake?

    Of course! I’ve frozen it for up to 2-3 months no problem. Ideally, slice up the cake first before freezing. Then, you can easily defrost a few slices at a time instead of the entire thing.

    When you want to eat it, each slice should take around 3 hours to defrost at room temperature.

    Gluten-free Chocolate Banana Cake Recipe

    Gluten-free chocolate banana cake recipe – perfect for using up all those ripe bananas! Coeliac-friendly and wheat-free too.
    SERVINGS: 10 slices
    PRINT RECIPE
    4.89 from 60 votes

    Ingredients  

    For the cake:

    • 115 g butter softened (use Stork hard margarine if dairy-free)
    • 115 g light brown sugar
    • 2 medium eggs beaten
    • 400-500 g ripe bananas mashed (around 4 bananas when peeled)
    • 210 g gluten-free plain flour
    • 40 g cocoa powder
    • 1/4 tsp xanthan gum
    • 1 tsp bicarbonate of soda
    • 150 g chocolate chips plus extra to decorate (dairy-free if necessary)

    For the frosting

    • 125 g butter softened (use Stork hard margarine if dairy-free)
    • 90 g icing sugar
    • 25 g cocoa powder
    • 55 g dark or milk chocolate dairy-free if necessary

    Instructions

    For the cake:

    • Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin.
    • Cream together the light brown sugar and butter until light and fluffy.
    • Next add your beaten eggs alongside your mashed banana (I tend to just mash mine with a fork!). Either by hand or with a whisk, mix your eggs and banana in until combined. At this stage you'll realise how important it is to have very ripe bananas – if they are underripe it's harder for them to combine.
    • Add your gluten free flour, sifted cocoa powder and bicarbonate of soda to the bowl and mix briefly just to combine and so that no dry flour can be seen. Fold in your chocolate chips at this point, if using.
    • Spoon / pour your mixture into a prepared 2lb loaf tin And place in the oven for about an hour.
    • Check that it's cooked by sticking a skewer into the centre and seeing if it comes out clean. Allow to cool fully.

    For the chocolate frosting:

    • Melt your chocolate (I do this is the microwave in 20 seconds bursts), put to one side to cool whilst making the rest of the frosting.
    • Place your butter in a bowl and mix on its own on a high speed for about 3-5 minutes. The butter should change from a more yellow colour to being a lot more pale.
    • Add your icing sugar carefully to the butter and mix it in for a few minutes.
    • Sieve in your cocoa powder and then mix again until fully combined.
    • Add in your cooled melted chocolate and mix until dispersed evenly, the colour is a lovely rich chocolate colour and it's a nice thickness to spread. If too thick, add a drop of milk and mix.
    • Spread over the top of your cooled banana cake and finish with extra chocolate chips for decoration.

    Thanks for reading all about my gluten-free chocolate banana cake recipe!

    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!

    Chinese Takeout Veggie Curry Recipe

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

    Chinese takeout veggie curry recipe – a healthier, quick and easy meal in less than 30 minutes. Nobody would ever know its Coeliac-friendly and wheat-free either!

    Chinese takeout veggie curry recipe – meet the veggie version of a very popular fakeaway recipe that made from my first ever cookbook. Perfect for when you need a speedy, meat-free weeknight meal!

    Chinese Takeout Veggie Curry Recipe

    Here’s a one-wok, quick and easy veggie dinner that can be on your plate in 25 minutes or less.

    And no, I haven’t gone completely veggie or vegan! But when you think about it… who really needs to eat meat every single day of their lives? Certainly not me – it’s nice to mix it up a little, don’t you think?

    But not only that! Using chickpeas means no need to chop or cook chicken or beef (which I’d usually use in this recipe) and that means less prep and cook time.

    Plus, you can always keep a can of chickpeas in the cupboard, ready to make this in case of emergency. Almost all of the ingredients are from the store-cupboard and freezer!

    In case you didn’t know, this is essentially a veggie remix of the Chinese Takeout curry in my first book ‘How To Make Anything Gluten-free’.

    Chinese takeout veggie curry 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.
    • Gluten-free vegetable or vegan stock: A simple gluten-free stock cube and boiling water will suffice here.
    • Carrot or button mushrooms: I used carrot in the photos, but I’ve included button mushrooms in the recipe as we sometimes use those too.
    • Gluten-free soy sauce: This is also called ‘tamari’ and is either found in supermarket free from aisles, or alongside all the regular soy sauce.
    • Creamed coconut block (optional): This adds a wonderful creamy texture/taste to the sauce, so I’d highly recommend using it. You’ll usually find it in a small cardboard box, alongside all the canned coconut milk and Asian/Chinese ingredients in the supermarket.
    • Maple syrup (optional): Mark always adds a little for a sweet and salty flavour. You can either omit it, or just use caster sugar or honey if you don’t have any.
    • Frozen peas: A must for any Chinese takeout curry – just chuck them into the wok straight from the freezer.
    • Canned chickpeas: Perfect for adding to any curry and cooks in next to no time – just make sure you drain them first.
    • Fresh chives: These add a lovely, sweet onion flavour and are so quick to just throw on at the end for the ultimate finishing touch. Don’t forget these!
    • Gluten-free plain flour: This is to thicken the sauce, so don’t skip this unless you like a very thin sauce.
    • Mild curry powder: Using a mild curry powder allows us to be completely control of the spice level, but feel free to use medium or hot if you’d prefer.
    • Dried chilli flakes: Perfect for adding a little warmth and punch to the dish, which it benefits so much from. If you use the amount in the recipe, you’ll end up with a mild, subtle heat. Feel free to double for a medium heat.
    • Chinese five spice (optional): Whilst not mandatory, this adds an extra depth of flavour to the dish which I know you’ll love! It’s only optional in case you don’t have it in your cupboards and you really want to make this!
    Chinese Takeout Veggie Curry Recipe

    So, what does my Chinese takeout veggie curry taste like?

    The sauce is warming with a mild spice and an authentic Chinese takeaway umami taste – even despite being a ‘fakeaway’! If you add the creamed coconut, you’ll also find a thick, creamy quality too.

    The veg soaks up all that flavour and of course, the chickpeas are delightfully tender and add a welcome bite/chunky texture.

    Perhaps best of all, it’s ready before a regular takeaway would even arrive at your door!

    Chinese takeout 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 Chinese takeout veggie curry recipe dairy-free?

    This one is dairy-free – no changes required.

    Can I make your Chinese takeout veggie curry recipe vegan?

    Use vegan stock to make it vegan-friendly – that’s it!

    Is this recipe low FODMAP?

    It can be! Here’s the changes you’d need to make..

    • Use low FODMAP stock
    • Use carrot instead of mushrooms and omit the frozen peas
    • Ensure your curry powder and five spice are low FODMAP (they commonly contain onion/garlic powder)
    • Use no more than 42g of chickpeas per person per serving (that would be 126g instead of 400g, assuming this recipe was to serve 3 people)

    Make the changes above and 1/3 of the finished dish would be a safe serving size for the elimination phase of the diet.

    Chinese Takeout Veggie Curry Recipe

    Can I use veg other than carrot or mushrooms?

    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
    • Red, green or yellow pepper
    • Courgette

    Can I make this using chicken breast?

    Yes – simply fry the chicken until sealed (add to the wok after softening the veg) and of course, omit the chickpeas.

    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 a low calorie garlic-flavoured cooking spray instead of garlic oil
    • Omit the creamed coconut block

    Can I freeze your Chinese takeout veggie curry 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.

    Ideally freeze the curry and any rice used separately.

    Chinese Takeout Veggie Curry Recipe

    Chinese takeout veggie curry recipe: Tips for quick and easy prep + cooking

    1. Create the spice blend, prepare the stock and drain the chickpeas before you start, so they’re ready for when you need them. Trust me, it makes cooking feel a lot easier!
    2. Chop the veg whilst the oil is heating. A little multitasking goes a long way in speedy cooking! Don’t forget to get your stock ready before you need it too.
    3. Use a large wok to make this, if possible. If there’s more space in the pan, everything will cook quicker!
    4. If the sauce isn’t thickened to your liking after simmering, simply continue to simmer until it is. Remember – there’s flour in this recipe, so it’ll thicken the longer you simmer it.
    5. Prepare your rice and any sides 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, of course.

    Chinese Takeout Veggie Curry Recipe

    Chinese takeout veggie curry recipe – a fakeaway favourite that can be made in just 25 minutes. Nobody would ever know it's gluten-free, Coeliac-friendly and wheat-free too.
    SERVINGS: 0 Serves 2-3
    PREP TIME: 10 minutes
    TOTAL TIME: 25 minutes
    PRINT RECIPE
    4.82 from 16 votes

    Ingredients  

    • 1 tbsp garlic-infused oil
    • 1 carrot or 100g button mushrooms thinly sliced
    • 400 ml gluten-free vegetable stock
    • 1 tsp gluten-free soy sauce
    • 40 g creamed coconut block optional but highly recommended
    • 1 tsp maple syrup optional
    • 2-3 tbsp frozen peas
    • 400 g tinned chickpeas drained
    • Handful of fresh chives chopped

    For the spice blend:

    • 1 1/2 tbsp gluten-free plain flour
    • 2 tsp mild curry powder
    • 1/2 tsp dried chilli flakes
    • 1/2 tsp Chinese five spice optional

    Instructions

    • In a large wok, add the garlic-infused oil and place over a medium-high heat. Once heated, fry the carrots or mushrooms until softened.
    • Add the gluten-free flour, curry powder, chilli flakes and five spice to the pan and mix to coat the veg. Keep stirring!
    • After about a minute, pour in the stock, soy sauce and maple syrup. Stir to combine.
    • Then add the creamed coconut block, allow it to break down and stir through so the curry becomes thickened and creamy.
    • Add in the frozen peas, followed by your chickpeas, stir through and allow to cook for around 5 minutes.
    • Remove from the heat, finish with chives and serve with rice.

    Nutrition

    Serving: 1g | Calories: 459kcal | Carbohydrates: 65g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Sodium: 593mg | Fiber: 16g | Sugar: 21g

    Thanks for reading all about my Chinese takeout 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!

    One-Pot Paprika Chicken Recipe

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

    One-pot paprika chicken recipe – a speedy crowdpleaser in less than 30 minutes. Nobody would ever know its healthy, Coeliac-friendly and wheat-free either!

    One-pot paprika chicken recipe – this creamy, smoky, warming bowl of awesomeness couldn’t be easier or quicker to make. Simply serve with pasta, rice, mashed potatoes or even in gluten-free wraps.

    One-Pot Paprika Chicken Recipe

    For the longest time, you guys have been asking me for more gluten-free dinner recipes… so that’s exactly what I’m gonna give you more of this year!

    Now, not all of these dishes will be my usual ‘you usually couldn’t eat this if you’re gluten-free’ type recipes.

    Instead, like this one, they’ll simply be the quick, easy and convenient meals that Mark and I cook and enjoy every day of our lives. But yes, they’ll all be gluten-free (obviously)!

    We love them, so maybe you will too? Scratch that – I know you will love them! So be sure to get this recipe into your meal plans and give it a go.

    One-pot paprika chicken 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.
    • 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.
    • Courgette (zucchini): This absorbs so much flavour and naturally vanishes into the thick and creamy sauce.
    • Chicken breast: This most certainly works best here as it cooks fast and emerges as being super tender.
    • Smoked paprika: This is the main flavour sensation of this dish, so don’t scrimp on it! Smoked paprika is absolutely preferable to regular paprika or hot paprika here.
    • Dried oregano or mixed herbs: The choice is yours – I used oregano but whatever you have in the cupboard will do. Fresh herbs are also fine!
    • Salt and pepper: A little seasoning goes a long way when cooking from scratch, so please don’t forget these!
    • Tomato puree: A super easy and convenient way to add a vibrant tomato tang which works so well with the smoked paprika.
    • Gluten-free stock: Use chicken or veggie stock – whatever you prefer, as long as it’s gluten-free! I also love using a ham stock cube here too sometimes for an extra element of smoky flavour.
    • Lemon juice: Either fresh lemon or lemon juice from a bottle works fine.
    • Cream cheese: This is the secret ingredient to a super creamy sauce – full-fat or low-fat is fine here. It’s a crucial ingredient as it’ll thicken the sauce perfectly; otherwise it will be very watery.
    • Fresh chives: These add a lovely, sweet onion flavour and are so quick to just throw on at the end for the ultimate finishing touch. Don’t forget these!
    One-Pot Paprika Chicken Recipe

    So, what does my smoky paprika chicken taste like?

    The sauce is wonderfully creamy, with a depth of smoky, tomato flavour and a pang of oregano.

    It coats tender chunks of chicken and perfectly cooked veg that soak up all that vibrant orange hued sauce.

    Whatever you serve it up with, it’s sure to be the star of your plate!

    One-pot paprika chicken 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 paprika chicken recipe dairy-free?

    Easily, with one simple swap:

    • Use dairy-free cream cheese

    That’s it!

    Can I make your one-pot paprika chicken recipe vegan?

    Follow the steps above to make this dairy-free, then all you’ve got to do next is substitute the chicken.

    Simply substitute with a can of chickpeas (drained) and add 5 minutes after adding the stock.

    Is this recipe low FODMAP?

    If you use lactose-free cream cheese and low FODMAP stock, then yes! One serving of this recipe would then be suitable for the elimination phase of the low FODMAP diet.

    One-Pot Paprika Chicken Recipe

    Can I use veg other than peppers or courgette?

    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
    • Spinach
    • Carrot
    • Button mushrooms
    • Frozen peas (two handfuls added along with the stock)

    Can I make this using chicken thighs?

    Yes – as long as they’re skinless, boneless and chopped into bite-sized chunks.

    Then, I’d highly recommend simmering for a full 15 minutes once the stock has been added to ensure they’re lovely and tender – not chewy!

    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 a low calorie garlic-flavoured cooking spray instead of garlic oil
    • Use low-fat cream cheese instead of full-fat cream cheese

    Can I freeze your one-pot paprika chicken 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 Paprika Chicken Recipe

    One-pot paprika chicken 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. Chop all the veg whilst the oil is heating and the chicken whilst the veg is frying. A little multitasking goes a long way in speedy cooking! Don’t forget to get your stock ready before you need it too.
    3. Only fry the chicken until it’s sealed, not golden brown. ‘Sealed’ means that you fry it until it’s completely white on the outside, but likely raw in the middle. If you cook it through too much when frying, it can become dry whilst simmering in the stock.
    4. Use a large frying pan or pot to make this, if possible. Not only do you have a reasonable amount of veg to fry, but there’s also chicken and stock too. If there’s more space in the pan, everything will cook quicker!
    5. Prepare whatever you’re serving this dish with ahead of time. If serving with pasta, put it on before you start cooking this – the same goes for rice too. A microwave packet of rice makes this part even easier and quicker too.

    One Pot Paprika Chicken Recipe

    One-pot paprika chicken recipe – ready in just 25 minutes and perfect with rice, pasta or mashed potatoes. It's also gluten-free and Coeliac-friendly too.
    SERVINGS: 2
    PREP TIME: 10 minutes
    TOTAL TIME: 25 minutes
    PRINT RECIPE
    4.92 from 331 votes

    Ingredients  

    • 1 tbsp garlic-infused oil
    • 1 red pepper chopped
    • 1 courgette diced
    • 300 g chicken breast chopped
    • 1 tbsp smoked paprika
    • 1 tsp dried oregano or mixed herbs
    • pinch of salt and pepper
    • 1 tbsp tomato puree
    • 200 ml gluten-free stock chicken or vegetable stock low FODMAP if necessary
    • 1 tbsp lemon juice
    • 2 heaped tbsp cream cheese dairy-free if necessary or lactose-free if low FODMAP
    • handful of fresh chives chopped

    Instructions

    • Heat garlic oil in a pan over a medium heat, then add the red pepper and courgette. Fry for a few minutes until slightly softened.
    • Add the chopped chicken, cook until sealed.
    • Mix in the paprika, oregano, salt, pepper and tomato puree.
    • Pour in the stock and simmer to reduce, I left mine for 10 minutes.
    • Remove from the heat and stir in lemon juice and cream cheese.
    • Finish with freshly chopped chives.
    • Serve with rice, pasta, potato or even in gf wraps.

    Nutrition

    Serving: 1g | Calories: 423kcal | Carbohydrates: 15g | Protein: 53g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 137mg | Sodium: 324mg | Fiber: 4g | Sugar: 7g

    Thanks for reading all about my one-pot paprika chicken 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 Shortbread Biscuits Recipe

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

    Gluten-free shortbread biscuits recipe – using just 5 simple ingredients, I might add. Nobody would ever know they’re Coeliac-friendly and wheat-free, promise!

    Gluten-free shortbread biscuits recipe – super easy to make in just over 30 minutes as there’s no dough chilling required! Plus, this recipe also shows you how to make chocolate-dipped shortbread too – what more could you want?

    Gluten-free Shortbread Biscuits Recipe

    Who knew that making homemade, buttery shortbread biscuits was so easy?

    This one is most definitely beginner-friendly as there’s no need to decorate, no chilling required and no worries about them spreading (if you follow the recipe, of course!)

    In short: just mix up the dough, roll it out, cut out the shapes and bake them. What could be simpler?

    Here’s all the magic, easy-to-source ingredients you’ll need to make them at home:

    Gluten-free shortbread biscuits recipe: What you’ll need…

    • Butter: We need to be using room temperature (softened) butter. Salted or unsalted is fine.
    • Caster sugar: Sugar isn’t just for sweetness – it’s very important in biscuits so definitely don’t leave this out! Also, the sugar on top adds a lovely crystalised, crunchy texture to each biscuit, but that part is essentially optional.
    • Vanilla extract (optional): This is optional as, when using butter, it’s not strictly necessary. However, if making these biscuits dairy-free, it becomes mandatory as hard margarine has a very neutral flavour.
    • 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.
    • Cornflour: This ensures your biscuits have the perfect texture. It’s easily available in supermarkets and side note: in the US, it’s known as corn starch.
    • Xanthan gum: This is super important in biscuits so they’re not too brittle – it’s essentially a gluten-replacer that you can find in supermarket free from aisles.
    • Milk chocolate (optional): This is just for melting and dipping if creating chocolate dipped shortbread as shown below.
    Gluten-free Shortbread Biscuits Recipe

    So, what do my gluten-free shortbread biscuits taste like?

    Each biscuit has a satisfying snap and a slightly crumbly, buttery centre that you’ll only get from a ‘proper’ shortbread.

    And no, they won’t crumble or fall apart in your hands!

    Of course, if you dip them in chocolate at the end… well, you’re definitely in for a treat!

    Gluten-free shortbread biscuits 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 shortbread biscuits recipe dairy-free?

    Easily, with one simple swap:

    • Use Stork hard margarine instead of butter.

    That’s it! I’d highly recommend adding the vanilla extract if making these dairy-free as margarine lacks a lot of flavour when compared to butter.

    Can I make your gluten-free shortbread biscuits recipe vegan?

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

    Is this recipe low FODMAP?

    Yes! This recipe is suitable for the elimination phase of the diet – no changes necessary.

    Gluten-free Shortbread Biscuits Recipe

    Do I need any special equipment to make your gluten-free shortbread biscuits recipe?

    Nothing flash here – no stand mixer, food processor or electric mixer required. Most importantly, you’ll need a biscuit/cookie cutter. Mine is a fluted 5.5cm cutter.

    You’ll also need a silicone spatula, non-stick baking paper and a rolling pin. Oh, and your hands too!

    How do I make sure my biscuits don’t spread in the oven?

    Fortunately, I’ve already done that part for you!

    The biggest cause of shortbread spreading when baked (which they shouldn’t at all) is not having enough flour in your dough.

    So if following my recipe and measuring out everything correctly, you’ll find that these biscuits don’t spread at all.

    Can I use gluten-free flours like almond flour or coconut flour to make this recipe?

    Certainly not using this recipe. This recipe uses gluten-free plain flour which is easily available in supermarkets here in the UK.

    If you can’t find it where you live, you can always make your own using my gluten-free flour recipe.

    The reason you can’t use flours like almond or coconut in this recipe is because gluten-free plain flour is a blend of lots of different gluten-free flours and starches.

    So to ditch a carefully made blend and try to substitute them all for ONE flour… it’s just not going to work!

    Gluten-free Shortbread Biscuits Recipe

    Gluten-free shortbread biscuits recipe: Tips for the perfect bake every time

    1. No need to use an electric mixer. Just use a spatula and your hands to avoid over mixing.
    2. Don’t over mix the butter and the sugar at the beginning of the recipe. Once they’re combined – stop!
    3. Make sure your butter is softened before using. Otherwise you won’t be able to mix it into the sugar – trust me.
    4. Don’t worry if the dough isn’t coming together right away when mixing. It’s only once you get your hands in there that a dough will form – even then, be patient!
    5. Don’t over bake them – you definitely DON’T want them to be golden brown. Think about shortbread you’ve eaten in the past… it’s always an even, pale, blonde colour. So don’t overdo them!
    Gluten-free Shortbread Biscuits Recipe

    Gluten-free Shortbread Biscuits Recipe (dairy-free + vegan option)

    Gluten-free shortbread biscuits recipe using just 5 simple ingredients. Nobody would ever know they were Coeliac-friendly and wheat-free.
    SERVINGS: 20
    PREP TIME: 15 minutes
    TOTAL TIME: 33 minutes
    PRINT RECIPE
    4.91 from 177 votes

    Equipment

    Ingredients  

    • 125 g butter softened (use Stork hard margarine if dairy-free)
    • 65 g caster sugar
    • 1 tsp vanilla extract optional – more important if making these dairy-free
    • 200 g gluten-free plain flour
    • 50 g cornflour cornstarch
    • 1/4 tsp xanthan gum
    • 100 g milk chocolate optional – only for chocolate dipped shortbread

    Instructions

    • Preheat your oven to 150C fan / 170C and prepare a couple of baking trays with non stick baking paper.
    • In a large bowl mix together the softened butter and sugar to combine. Then add the vanilla and mix once more – do this with a spatula, not a mixer.
    • Add the plain flour, cornflour and xanthan gum and mix once more with your spatula. It will be super crumbly, but once combined get your hands in to start bringing it together to form a ball of dough. It takes time, and you’ll think ‘it’s not coming together, it’s too dry’ – ignore that thought, just keep going for a few minutes.
    • Once into a smooth ball of dough, roll it out between two pieces of non stick baking paper to about 6mm thick. Cut out 5.5cm rounds using a cookie cutter and place them onto your prepared baking trays. They don’t really spread so huge gaps aren’t necessary. 
    • Sprinkle the dough circles with extra caster sugar and poke a few holes in the top. Make sure you re-roll your dough so you use it up.
    • Bake it the oven for around 18-20 minutes until cooked. Remember – we don’t want any signs of browning! Allow to cool and enjoy!
    • OPTIONAL STEP: To create chocolate dipped shortbread, simply melt the chocolate in the microwave in short bursts. Then dip the cooled biscuits into the chocolate and allow to set on a cooling rack.

    Nutrition

    Serving: 1g | Calories: 95kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 40mg | Sugar: 3g

    Thanks for reading all about my gluten-free shortbread biscuits 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 Black Forest Cheesecake Recipe (No-bake)

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

    Gluten-free black forest cheesecake recipe – a classic cake transformed into a boozy no-bake dessert that everyone will love. Nobody would ever know it’s Coeliac-friendly and wheat-free, promise!

    Gluten-free black forest cheesecake recipe – this no-bake wonder is super easy to throw together and it doesn’t even need any gluten-free flour either. No oven required!

    Gluten-free Black Forest Cheesecake Recipe (No-bake)

    I can’t believe that even in the present day, I still find myself having to create everything I crave eating… (not that I’m complaining!)

    My point is basically this: muggles can easily waltz into the frozen dessert section of any supermarket and grab a black forest cheesecake without a second thought.

    But if I held my breath until a gluten-free black forest cheesecake existed to purchase, I think I’d sadly be no longer with us before I found one!

    However, there’s another thing that still hasn’t changed over the years. Homemade desserts are always better anyway – and this recipe is definitely testament to that. Here’s everything you’ll need to make it happen:

    Gluten-free black forest 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.
    • Cocoa powder: This makes the base chocolatey for that ultimate double-chocolate finish – of course, you can always leave it out for a golden, buttery biscuit base.
    • 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.
    • Double cream: Only double cream has the adequate fat content to whip and set in the fridge, so single cream won’t work here.
    • Chocolate: Use either milk or dark chocolate or a 50/50 combination of both. I like to reserve some to grate a little on top.
    • Cherry jam: This takes the liqueur strength away from the cherries soaked in Kirsch, so it’s just a little boozy instead of being too overpowering.
    • Jar of cherries soaked in Kirsch: This is the key to anything black forest flavoured and can easily be found in supermarkets. See the FAQ section for links so you know what you’re looking for.
    • Fresh cherries: These are just for decoration, but even just 6 fresh cherries go a long way in creating the ultimate finish here.
    Gluten-free Black Forest Cheesecake Recipe (No-bake)

    So, what does it taste like? Well, this story all starts with a buttery, chocolatey biscuit base, topped with a light and fluffy chocolate cheesecake filling, infused with a little Kirsch.

    Then, a layer of cherry jam that’s packed with cherries soaked in Kirsch comes next, adding that ultimate, boozy, black forest flavour.

    And of course, a boatload of grated chocolate and Kirsch-infused whipped cream doesn’t hurt either!

    Take one bite of that and you’ll be in black forest heaven.

    Gluten-free black forest 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 gluten-free black forest cheesecake recipe dairy-free?

    For years I’ve always said no… but I’ve finally found a way to make tons of my cheesecakes dairy-free by using the following products as replacements for the dairy products.

    So stick to these swaps and you’ll be enjoying a gluten-free AND dairy-free black forest cheesecake in no time!

    It’s important to use the dairy-free cream cheese/double cream alternatives I listed as they need to have a high enough fat content to set in the fridge. Oh and I also have a dairy-free vanilla cheesecake over here if you fancy too.

    Can I make your gluten-free black forest 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 black forest cheesecake!

    Is this recipe low FODMAP?

    Unfortunately, as cherries are high FODMAP in serving sizes above 20g, this recipe is not suitable for the elimination phase of the low FODMAP diet.

    Gluten-free Black Forest Cheesecake Recipe (No-bake)

    Where can I find cherries soaked in Kirsch? Or Kirsch syrup?

    You can find both of these in one jar, which is easy to source in supermarkets. The syrup is simply the liquid that’s in the jar along with the cherries!

    Simply use the syrup in the jar to infuse the cream. Then, take a few of the cherries and a little more Kirsch syrup and mix into the cherry jam for the ultimate black forest experience.

    Here’s links to cherries soaked in Kirsch so you know what to look for:

    Of course, if you fancy a non-alcoholic version or just don’t fancy using Kirsch, you can always skip using it entirely – though it’ll be more of a chocolate cherry cheesecake than a black forest cake!

    How do I remove the stones from my fresh cherries?

    I add fresh cherries as a garnish, complete with the stem and stone. But it might be more practical to remove the stones first.

    You can do this by removing the stems and then pushing a chopstick right through the middle of them, so that the stone pops out of the bottom.

    Or, if you feel fancy, you can always use a gadget like this to do the job too.

    Do I need any special equipment to make your gluten-free black forest 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!

    Of course, you will need a piping nozzle and piping bags if you want to finish the cheesecake like I have in the photos. I use the 1M star nozzle in this set to pipe the cream and piping bags like these.

    Can I make your gluten-free black forest 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!

    Gluten-free Black Forest Cheesecake Recipe (No-bake)

    Gluten-free black forest 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.
    Gluten-free Black Forest Cheesecake Recipe (No-bake)

    Gluten-free Black Forest Cheesecake Recipe (No-Bake)

    Gluten-free black forest cheesecake recipe – a no-bake dessert that couldn't be easier to whip up. Nobody would know it's Coeliac-friendly and wheat-free!
    SERVINGS: 12 -15 slices
    PREP TIME: 45 minutes
    TOTAL TIME: 45 minutes
    PRINT RECIPE
    4.88 from 25 votes

    Ingredients  

    For the base:

    • 320 g gluten-free digestive biscuits
    • 2 tbsp cocoa powder
    • 150 g butter

    For the cheesecake layer:

    • 500 g full fat cream cheese I used Mascarpone for this one but Philadelphia is great too
    • 100 g icing sugar
    • 300 ml double cream
    • 225 g chocolate dark or milk
    • 2-3 tsp Kirsch syrup taken from a jar of cherries soaked in Kirsch – linked in FAQ section

    For the cherry layer

    • 7-8 tbsp cherry jam
    • 3 tbsp Kirsch syrup or cherry liqueur
    • 15 cherries soaked in Kirsch taken from a jar of cherries soaked in Kirsch – linked in FAQ section

    For the topping

    • 200 ml double cream
    • 2 tbsp icing sugar
    • 1 tbsp Kirsch syrup
    • 6 fresh cherries destoned
    • 50 g chocolate dark or milk, grated

    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!
    • Add in your 2 tbsp of cocoa powder and mix in thoroughly (I give mine a quick blitz to ensure it’s evenly dispersed)
    • 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 cocoa 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 (linked above and below).
    • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)

    For the cheesecake filling:

    • Melt your milk or dark chocolate, either in the microwave or over a bain marie. Leave to cool but not to solidify.
    • 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!)
    • Pour in your melted milk or dark chocolate and mix in briefly to combine. I tend to do this by hand so I can be really careful not to split the mixture.
    • Then carefully fold in your Kirsch syrup – this is simply the liquid from the jar of cherries soaked in Kirsch (linked in FAQ section).
    • Spoon your chocolate filling on top of the chilled base, 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.
    • Mix your jam, Kirsch syrup and 15 soaked cherries together (add the liquid gradually so it doesn’t become too runny) and then spoon over the top of cheesecake. Spread it and allow to drip slightly down the sides too.
    • Pour your cream into a bowl and add your icing sugar. Whisk until just past soft peaks and then gently fold in your Kirsch syrup. Pop into a piping bag with a closed star nozzle – see the FAQ section for which specific nozzle I used to pipe.
    • Once ready to serve, pipe the cream around the edge of the cheesecake and then place a fresh cherry on top of each.
    • Sprinkle your grated chocolate all over the centre of your cheesecake.
    • Keep any extras in the fridge.

    Thanks for reading all about my gluten-free black forest 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!

    Is Costa’s Oat Milk Gluten-free?

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

    Is Costa’s oat milk gluten-free in the UK? Is it still safe for Coeliacs in 2022? How does this affect cross-contamination and what’s changed? Here’s all the important info you need to know before ordering…

    Is Costa’s oat milk gluten-free? Well, it used to be, in case you didn’t know! But as of 30th of December 2021, one BIG thing that changed that you definitely need to know about…

    IMPORTANT NEW UPDATE ON THE COSTA SITUATION SINCE THIS POST WAS WRITTEN! If you’ve read this post already, tap here to skip to the update, otherwise, please read the rest first!

    Is Costa's Oat Milk Gluten-free?

    A crash course on gluten-free oats

    In case you didn’t know, oats must be labelled as ‘gluten-free’ to be suitable for those following a gluten-free diet. This is because, although oats don’t naturally contain gluten, they’re cross-contaminated by production processes more-often-than-not.

    You can read more about gluten-free oats over on Coeliac UK by tapping here.

    So of course, the same logic applies to oat milk: it must be made using gluten-free oats. But even if you don’t ever choose oat milk in your coffee when ordering at Costa, this post still concerns you!

    Why? Well, because the fact that Costa are using non-gluten-free oats in their stores introduces a change in the level of cross-contamination risk.

    So, is Costa’s oat milk gluten-free or not?

    The question ‘is Costa’s oat milk gluten-free?’ popped up a lot on Facebook yesterday evening and for very good reason. As of December 30th 2021, Costa are switching from using the Alpro Barista for professionals gluten-free oat milk to a non-gluten-free oat milk.

    (Side note: please don’t confuse the product linked above for the Alpro Barista oat milk you can buy in supermarkets – this is a different product that doesn’t have the ‘for professionals’ tag and is not gluten-free.)

    Costa have been using Alpro gluten-free oat milk for the last 6 months or so, but it looks like that stint is over.

    The change in oat milk was first raised as a warning to fellow gluten-free folks on Facebook by a handful of Costa colleagues who happen to be gluten-free themselves, as well as friends and family members of colleagues:

    Is Costa's Oat Milk Gluten-free?

    But of course, it’s nice to hear it from the horse’s mouth too! So here’s Costa’s response when questioned why they’ve been out of stock of oat milk in stores recently:

    Is Costa's Oat Milk Gluten-free?

    So, how do we know that the new oat milk Costa will be using isn’t gluten-free?

    Well, it’s thanks to the same kind gluten-free Costa colleagues that warned the gluten-free community in the first place! See the screenshot below ??

    The new oat milk that Costa will be using is from a brand called ‘AdeZ’ and it has been confirmed to not be gluten-free.

    Is Costa's Oat Milk Gluten-free?

    In case you didn’t know, the brand AdeZ is owned by Coca Cola and so is Costa.

    Costa timed the change in milk to tie in with Veganuary, as they will now be serving Adez coconut, oat, almond and soya milk – all from the same Coca Cola owned brand – instead of Alpro. So that goes some way in explaining the switch.

    So to answer the question ‘is Costa’s oat milk gluten-free?’, the answer as of December 30th 2021 is a firm no.

    What does this mean for gluten-free folks and Coeliacs?

    As is painfully clear, it’s no longer safe for anyone on a gluten-free diet to order any drinks containing oat milk for the foreseeable future.

    But as I mentioned, even if you never order a coffee with oat milk, the reintroduction of cross-contaminated oat milk alters the risk for any gluten-free person ordering a hot drink with frothed milk in Costa. Why?

    Well, that’s because all of the milk in Costa is frothed using the same steam arm(s) – now including non-gluten-free oat milk.

    When all of the milk was gluten-free as standard (as Costa was using gluten-free oat milk) the risk of cross-contamination was greatly reduced compared to coffee shops like Starbucks. But that’s sadly no longer the case.

    So here’s the next big question: what’s the risk like now? Well, one gluten-free Costa colleague shares the practises at their store and their own personal take:

    Is Costa's Oat Milk Gluten-free?

    So, is it safe to order a coffee at Costa anymore?

    Though I’d personally love to give you a clear yes or no, it’s probably better for me to point you to Coeliac UK’s stance on the matter.

    A similar situation to this one happened at Starbucks back in 2018 when they first introduced oat milk. It was essentially the first introduction of non-gluten-free milk in coffee shop chains and, not surprisingly, was very poorly received by the gluten-free community.

    I bring this up as Coeliac UK made an official statement about Starbucks which is similar to the Costa situation. You can read the full statement here, but here’s the important bits:

    We are concerned about this decision which seems to put people requiring gluten free at a real and unnecessary disadvantage. 

    We have been in contact with Starbucks to understand the level of risk and been told that low levels of gluten may be found in these beverages due to the use of shared equipment, and that they highlight the allergen risk to customers.

    We believe it should be possible to accommodate the needs of people with milk or dairy issues without cutting choice for people with a medical need for gluten free. 

    We will be urging Starbucks to reconsider its practices to ensure cross contamination risk is managed properly. 

    In the meantime, as we do not know the levels of gluten involved, we advise our members to be aware of this risk in making purchasing decisions regarding these products.

    Coeliac UK, January 2018

    So there you go – as the levels of gluten left on the steam arm are not known, Coeliac UK advise heightened awareness when ordering a coffee at a coffee shop that also serves non-gluten-free oat milk.

    My final thoughts

    So, with all of the above in mind, what I will say is, if still visiting Costa for a hot drink with frothed milk, please use your own judgement and ensure you do all the usual checks before ordering:

    • Inform your server that you’re gluten-free or have Coeliac disease
    • Ask about their cross-contamination procedures concerning oat milk
    • Observe how your drink is prepared and how adequately the steam arm is cleaned before use
    • Use your own judgement before making the decision to drink that coffee! How busy is the store? How small is the preparation area or not? How did the staff react to your questions?

    As I always say in these situations: if you’re not sure, don’t risk it! There are of course hot drinks without frothed milk that pose a reduced-cross contamination risk.

    Needless to say, it’s a real shame that this change was made without considering gluten-free customers. As we all know, added peace of mind is priceless when you’re gluten-free, so it’s sad to see Costa ditch gluten-free oat milk after only 6-7 months.

    And that’s not because I ever ordered oat milk – it’s because of how much gluten-free oat milk reduced the cross-contamination risk!

    Of course, this isn’t to say that it’s impossible to order a hot drink with frothed milk at Costa that’s safely prepared. But you’ll certainly need to be very vigilant if choosing to do so by following the bullet points listed above.

    Will you still be ordering a coffee from Costa?

    I would love to hear your thoughts and reactions to the change in oat milk at Costa. Will you still be ordering a coffee there? Or will you be staying away completely? Please let me know in the comments below this post or in the corresponding post on social media.

    Please make sure you follow me on Facebook, Twitter and Instagram for any further updates on this situation.

    Becky xxx

    31/12/2021: IMPORTANT UPDATE

    In addition to the above, it turns out that Costa’s new AdeZ soya milk AND coconut milk now both have a ‘may contain’ warning for wheat… This is likely due to them being produced alongside the oat milk.

    You can check this for yourself in Costa’s Nutrition and Allergy guide on page 56: https://www.costa.co.uk/docs/store-allergen-guide.pdf

    And here’s Costa’s official response when I queried the oat milk situation with them:

    “As part of our new January menu we have changed supplier of dairy alternative products. Consumers can still enjoy the full range of dairy alternative flavours they’ve come to expect at Costa, including oat, soya, almond and coconut.

    We have updated our Nutrition and Allergy Guide to reflect these changes and whilst the new oat flavour does not contain wheat, we have included “may contain” information aligned to the suppliers risk assessment.

    Updated information can be found in store or online and we’ve a new counter top card in stores notifying consumers of the change.”

    Costa Coffee spokesperson, 31/12/2021

    However, this response neglected to mention the new ‘may contain’ warnings on soya and coconut milk too!! This is super important as most would automatically assume that at least soy and coconut milk would be gluten-free, so please help to let everyone know. To say I am disappointed would be an understatement!

    Gluten-free Christmas Leftovers Wellington Recipe

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

    Gluten-free Christmas leftovers wellington recipe – all you need are 4 simple ingredients and any festive leftovers you have lurking in the fridge. Best of all, nobody would ever know it’s Coeliac-friendly and wheat-free.

    Gluten-free Christmas leftovers wellington recipe – it’s here! The pastry is light, crisp and puffy, packed with a layer of leftover festive veg, a layer of turkey and pigs in blankets, finished with cranberry sauce. What more could you ask for?

    Gluten-free Christmas Leftovers Wellington Recipe

    I’m not sure there’s ever been a finer (or simpler) way to use up all those festive leftovers!

    Yep, this recipe is even simpler than making your own Christmas leftovers pie – just whack all your leftovers into a sheet of gluten-free puff pastry, seal, bake and enjoy with gravy.

    Best of all – you wouldn’t believe how good the contents of a Christmas dinner tastes when encased in golden, flaky puff pastry. It’s a slice of boxing day perfection!

    Here’s everything you’ll need for this recipe:

    Gluten-free Christmas leftovers wellington recipe: What you’ll need…

    • Gluten-free puff pastry: I used gluten-free Jus-Rol pastry for this recipe which you can find in chilled free from sections in Tesco, Waitrose and Sainsburys.
    • Cranberry sauce: Smooth or chunky is fine and of course, if you have a decent amount to use up, feel free to dollop some within the veg and meat too for the ultimate finish.
    • Christmas leftovers: Whatever you have will do, but I used about 1 small handful of each of these: roasted carrots, roasted parsnips, roast potatoes, boiled broccoli and brussels sprouts. Then, two handfuls of pre-cooked turkey, 6-7 pigs in blankets and 3 tbsp of stuffing. Of course, this is just what I used – you can use whatever you want in these quantities!
    • Sesame seeds: A small handful of sesame seeds adds a pleasing visual finish, but also, sesame seeds impart such a lovely flavour when toasted like this!
    • Egg: This is just for egg wash, so small, medium or large is fine here.
    Gluten-free Christmas Leftovers Wellington Recipe

    One important tip I should impart here is that Jus-Rol gluten-free puff pastry really shines when you cover it with foil after around 10-12 minutes.

    After 10-12 minutes in the oven, it’s usually perfect, light and golden – any longer than that and it can turn browner (not burnt per se!) and can become quite crunchy.

    But with a little foil intervention once it’s looking lovely and golden, the top layer stays crisp and the inner layers stay light and delicate. Trust me, it’s worth doing!

    Gluten-free Christmas leftovers wellington 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.

    How do I make this recipe dairy-free?

    If you use Jus-Rol gluten-free puff pastry and ensure all your leftovers are dairy-free, then your wellington will be dairy-free!

    Gluten-free Christmas Leftovers Wellington Recipe

    Can I make your gluten-free Christmas leftovers wellington recipe vegan?

    If you use Jus-Rol gluten-free puff pastry and ensure all your leftovers are vegan too, then your wellington will be vegan!

    Is this recipe low FODMAP?

    Yes, this recipe is low FODMAP, assuming you’re using Jus-Rol gluten-free puff pastry and that all your fillings are low FODMAP too. Here’s a little reminder of common festive leftovers in terms of FODMAP:

    • Turkey: Usually fine, providing it hasn’t been stuffed with high FODMAP stuffing or had any extra dry seasoning added that contains onion/garlic powder.
    • Pigs in blankets: These are usually fine in terms of FODMAP as they often don’t contain onion/garlic powder. However, make sure they’re gluten-free, otherwise cheaper pigs in blankets can sometimes contain wheat.
    • Brussels Sprouts: Low FODMAP in portions that are 50g or less. This should be fine to add to the filling, assuming one serving size is a 1/4 of the finished wellington.
    • Parsnips: Totally fine with no limit to serving size.
    • Carrots: Totally fine with no limit to serving size.
    • Roast potatoes: Totally fine with no limit to serving size.
    • Broccoli: Low FODMAP in portions that are 75g or less. This should be fine to add to the filling, assuming one serving size is a 1/4 of the finished wellington.
    • Stuffing: This is rarely low FODMAP so it’s easiest to just omit it. However, if you do have time, you can always make your own using my recipe.
    • Cranberry sauce: This hasn’t been tested by Monash University. However, 50g of fresh cranberries is a safe low FODMAP serving size and considering that this recipe only contains 2 tbsp of cranberry sauce (30g), this should be fine for the elimination phase considering that the finished wellington serves 4-5.

    So if all your filling is low FODMAP, then your finished wellington will be too. Why not serve it up with some low FODMAP gravy too?

    Where can I buy gluten-free Jus-Rol puff pastry?

    You can buy it in Tesco, Waitrose and Sainsburys in the chilled free from sections.

    Gluten-free Christmas Leftovers Wellington Recipe

    Gluten-free Christmas leftovers wellington recipe: Tips for perfection!

    1. Make sure you’ve got enough leftovers before you start – nobody wants a scarcely filled wellington! See the ‘what you’ll need’ section above for a rough idea on the quantity of leftovers you’ll need.
    2. Preheat your oven and wait for it! Puff pastry puffs more when plunged straight into a hot oven.
    3. Egg wash matters! That beautiful golden shine comes from the egg wash so don’t expect it without it.
    4. Cover with foil after 10-12 minutes of baking. Once it looks golden and beautiful – cover it so the pastry on top doesn’t get overdone.
    5. Enjoy with gluten-free gravy and extra cranberry sauce. It just has to be done!

    Gluten-free Christmas Leftovers Wellington Recipe

    Gluten-free Christmas leftovers wellington recipe – perfect for using up turkey, pigs in blankets, stuffing or whatever you have left! Nobody would know it's Coeliac-friendly and wheat-free.
    SERVINGS: 0 Serves 4-5
    PREP TIME: 15 minutes
    TOTAL TIME: 40 minutes
    PRINT RECIPE
    5 from 5 votes

    Ingredients  

    • 1 gluten-free ready-made puff pastry sheet (I used Jus-Rol)
    • 2 tbsp cranberry sauce
    • Christmas leftovers cooked turkey, stuffing, pigs in blankets, roast potatoes, festive veggies (see the ‘what you’ll need’ section for a rough idea of how much I used)
    • 1 egg for egg wash
    • small handful of sesame seeds

    Instructions

    • Preheat your oven to 200C fan / 220C and prepare a baking sheet with non stick baking paper. Beat the egg in a small mug.
    • Cut your pastry in half and spread your cranberry sauce all over one side of the pastry in a layer – don’t go all the way to the edge, leave a 1in gap around the edges.
    • Place your leftovers on top of the cranberry sauce either in layers (veg first, meat on top etc) or totally and random! Press it down to compact and cut them up a little if too chunky.
    • Brush egg wash around the edge of the pastry, then place the other half of pastry on top. Seal it by using a fork around the edge.
    • Brush the top with egg wash and sprinkle with sesame seeds.
    • Bake in the oven for about 25 minutes until golden. Cover with foil half way through so it doesn’t get too dark and crunchy.
    • Slice and serve with gluten-free gravy and more cranberry sauce. Enjoy!

    Notes

    • You can use this recipe all year round and use any Sunday roast dinner leftovers in this way the following day!

    Thanks for reading all about my gluten-free Christmas leftovers wellington 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 Mince Pie Mug Cake Recipe

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

    Gluten-free mince pie mug cake recipe – got leftover Christmas mincemeat after making mince pies? Then this recipe is perfect for you! Best of all, nobody could EVER tell that it’s Coeliac-friendly and wheat-free.

    Gluten-free mince pig mug cake recipe, anyone? There’s nothing more warming and festive than this beauty and it can be whipped up in under 5 minutes – it only takes 60 seconds in the microwave after all! Making it in a festive mug is mandatory, of course.

    Sometimes when you just need a quick sweet treat, only a mug cake will do.

    It’s the perfect single-serve cake that, not only doesn’t taste gluten-free, but it doesn’t even taste like it’s been made in a microwave either!

    Of course, a few finishing touches like custard or vanilla ice cream work perfectly on top too for the ultimate mug cake experience.

    Here’s everything you’ll need for my gluten-free mince pie mug cake recipe…

    Gluten-free mince pie mug cake recipe: What you’ll need…

    • Caster sugar: Sugar isn’t just for sweetness – it helps to achieve a lovely crisp exterior and helps the sponge to form a perfect crumb.
    • Egg yolk: I use a medium egg yolk for this recipe, but large works fine too.
    • Gluten-free plain flour: I use a simple commercial blend from the free from aisle in the supermarket – my go to is FREEE. If you can’t find a blend like this where you live, you can always make your own using my gluten-free flour recipe.
    • Gluten-free baking powder: Not all baking powder is gluten-free so make sure you read the ingredients list first!
    • Vegetable oil: Instead of using butter for this sponge, vegetable oil is perfect as it keeps it lovely and moist.
    • Milk: Whole, skimmed or semi-skimmed (or even dairy-free) is fine here.
    • Mixed spice: Of course, there’s lots of lovely fluffy sponge in a mug cake, so adding this gives it a warming flavour and stops it from tasting too plain.
    • Mincemeat: Homemade or store-bought mincemeat is fine here.
    • Icing sugar: This is just for adding a little ‘snowy’ finish on top.
    • Custard or vanilla ice cream: And either of these go a long way when serving!

    So here’s the fun part for me: describing what my gluten-free mince pie mug cake tastes like!

    The sponge is super light and fluffy, with a warming spice and lots of sticky mincemeat. The microwave gives it a wonderful rise and it’s probably the softest sponge you’ll try!

    When served with a little custard and a sweet, snowy dusting of icing sugar, it’s the perfect *mega quick* sweet treat that we all need this time of year.

    Gluten-free mince pie mug cake 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.

    How do I make this recipe dairy-free?

    Easily – just use dairy-free milk!

    Can I make your gluten-free mince pie mug cake recipe vegan?

    Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve got left to contend with is the egg yolk.

    Here’s a few ideas you can use as egg replacements in the cupcakes, so each of these = 1 egg.

    • 1 tbsp of aquafaba – water from a can of chickpeas. Make sure you whisk it up until frothy before adding.
    • Egg replacement powder – I’d recommend using Orgran as it’s gluten free. Remember not to use too much as it’s only an egg yolk we’re replacing – not an entire egg!
    • 1/2 tablespoon of chia/flax seeds mixed with 1 tablespoons of water and left for 10 minutes in the fridge.
    • 1/2 tbsp of applesauce.

    I haven’t tested all of these egg alternatives so let me know how you get on in the comments below.

    Is this recipe low FODMAP?

    Unfortunately, Christmas mincemeat is one of those things that will never be low FODMAP due to the sheer amount of dried fruit in it.

    However, you can always use raspberry or strawberry jam instead, which would make this recipe 100% low FODMAP!

    Do I need any special equipment to bake your gluten-free mince pie mug cake?

    Just a regular-sized mug like in the photo above… and a microwave I guess!

    Help! My mug cake overflows out of the mug when it’s cooking, what should I do?

    Do what I do and simply use a little clingfilm to cover the mug before cooking. Make sure you poke a hole in it to let the steam out.

    Can I use gluten-free flours like almond flour or coconut flour to make this recipe?

    Certainly not using this recipe. This recipe uses FREEE gluten-free plain flour which is easily available in supermarkets here in the UK.

    If you can’t find it where you live, you can always make your own using my gluten-free flour recipe.

    The reason you can’t use flours like almond or coconut in this recipe is because gluten-free plain flour is a blend of lots of different gluten-free flours and starches.

    So to ditch a carefully made blend and try to substitute them all for ONE flour… it’s just not going to work!

    Gluten-free Mince Pie Mug Cake Recipe

    Gluten-free mince pie mug cake recipe – super easy to make and cooks in just 1 minute in the microwave. Nobody would ever know it's Coeliac-friendly and wheat free.
    SERVINGS: 1 Mug!
    PRINT RECIPE
    4.66 from 20 votes

    Ingredients  

    • 2 tbsp caster sugar
    • 4 tbsp gluten-free plain flour
    • 1/2 tsp mixed spice
    • 2 tbsp vegetable oil
    • 1 egg yolk
    • 2 tbsp milk
    • 1/2 tsp gluten-free baking powder
    • 2-4 tsp mincemeat if you don’t like mincemeat, use jam!
    • icing sugar for dusting
    • custard or ice cream for serving

    Instructions

    • Put all your ingredients (except the mincemeat) into a microwaveable mug (mine holds approx 300ml of water). Mix together till combined with a fork.
    • Add your mincemeat to the top and push it down a little so it goes beneath the cake mixture.
    • Pop into the microwave on high (mine is 900W) for 60-70 seconds. I always cover my mugs so no mixture escapes over the sides!
    • Remove from the microwave, dust with icing sugar and serve with custard or ice cream. Enjoy!

    Thanks for reading all about my gluten-free mince pie mug cake 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 Doughball Wreath Recipe with Baked Camembert

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

    Gluten-free doughball wreath recipe with baked camembert – this is a festive crowd pleaser that you *need* in your party food spread! Best of all, nobody could EVER tell that they’re Coeliac-friendly and wheat-free.

    Gluten-free doughball wreath recipe with baked camembert, anyone? We almost never get to enjoy anything that has the phrase ‘tear and share’ in it, so why not make your own? After all, you only need 6 ingredients and a little salt!

    Gluten-free Doughball Wreath Recipe with Baked Camembert

    There’s no denying that party food can be tough when you’re gluten-free. Well, maybe tough is the wrong word and ‘nightmare’ is a better word!

    These days, it can even be hard to find good gluten-free party food products in supermarkets…

    But when you can make your own using 6 simple ingredients, there’s certainly no need to despair!

    Not only is this a dish that serves 4-6 people, but it’s incredibly easy to make. Here’s what you’ll need…

    Gluten-free doughball wreath recipe: What you’ll need…

    • Greek yoghurt: I use Greek yoghurt because it’s lovely and thick. Natural yoghurt works too, but you may need to add more flour to compensate for it being runnier.
    • Gluten-free self-raising flour: I used Doves Farm’s FREEE flour blend for this, which has added baking powder and xanthan gum. If you cant find this where you live, you can always make your own blend using my recipe.
    • Extra mature cheddar cheese or Parmesan: Any grated hard cheese will do, but I find myself using these most often and they both taste amazing in this recipe.
    • Salt: A doughball is well… mostly dough! So adding a little salt for seasoning goes a long way when matched with a good hard cheese.
    • Garlic-infused oil: Add instant garlic flavour with none of the chopping or prep required. Plus, it’s also low FODMAP!
    • Camembert: You’ll easily find this with all the rest of the cheese in supermarket chillers. Just remove the packaging and lid, pop it back into the base, then you’re ready to bake.
    • Fresh parsley: When combined with the garlic-infused oil, this helps to add a garlic bread-like finish and taste.
    Gluten-free Doughball Wreath Recipe with Baked Camembert

    So here’s the fun part for me: describing what my gluten-free doughball wreath tastes like!

    Each doughball has a wonderful cheese/garlic flavour running through it with a wonderful, soft, subtly chewy texture with a crisp exterior.

    When dipped in that gooey camembert, which coats each doughball like a cheese sauce, one is certainly never enough!

    Trust me, no muggles will turn this one down!

    Gluten-free doughball wreath 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.

    How do I make this recipe dairy-free?

    Easily! Simply use dairy free yoghurt – I often use Koko dairy free plain yoghurt to make this recipe and you’d never know the difference.

    Also, use dairy-free cheese and that’s it! I’d highly recommend a smoked dairy-free cheese for this one as the flavour generally isn’t as strong as real cheese.

    But what about the main event? The camembert… well, you’ll never guess what I found in Waitrose last week: VioLife dairy-free camembert! I haven’t tried this recipe using it yet, but I certainly will ASAP!

    Can I make your gluten-free doughball wreath recipe vegan?

    Yep! If you follow the instructions above to make this recipe dairy free, then all you’ve only gone and made it vegan too!

    Is this recipe low FODMAP?

    Not as is, but you can easily make the doughballs low FODMAP by using lactose-free Greek yoghurt.

    And great news: Camembert is low FODMAP at a 40g serving size! Since there’s extra hard cheese in the doughballs too, I’d recommend going even lower than a 40g serving size however, or waiting until you’ve successfully reintroduced dairy.

    Gluten-free Doughball Wreath Recipe with Baked Camembert

    What yoghurt should I use for this recipe? Do the doughballs taste like yoghurt?

    It’s totally up to you. I’d recommend using a lovely, thick Greek yoghurt – that’s what I use to make this recipe.

    Natural yoghurt works fine too, but as it’s runnier, you might need a little more flour to compensate.

    If you want to keep this recipe vegan and dairy free, simply use Koko dairy free plain yoghurt.

    And no, they don’t taste like yoghurt at all!

    My dough was too wet and sticky to roll. What should I do?

    Firstly, it’s supposed to be a little sticky as a formed dough in the bowl. As long as you’re able to bring it together into a ball, when you start rolling it out on a floured surface, the extra flour should make sure it doesn’t stick to your surface, hands or rolling pin.

    There’s only two main ingredients here (yoghurt and gf flour) so measuring them out correctly is really important. It’ll stop you from adding in too much yoghurt in the first place and making the dough too wet!

    But of course, if you have added too much yoghurt by accident, you can always just add a little extra flour until it’s the correct consistency.

    My dough was too dry and cracked and crumbly to form a ball.

    If the dough seems a little crumbly in the bowl, get it out of the bowl and knead it on a floured surface first before adding any extra wet ingredients.

    This will ensure that it’s truly combined and there isn’t any yoghurt not properly mixed in at the centre of the dough. If it’s too crumbly to form a dough ball, then simply add a little extra yoghurt to compensate – but only as a last resort!

    Can I use gluten-free flours like almond flour or coconut flour to make this recipe?

    Certainly not using this recipe. This recipe uses FREEE gluten-free self raising flour which is easily available in supermarkets here in the UK.

    If you can’t find it where you live, you can always make your own using my gluten-free flour recipe.

    The reason you can’t use flours like almond or coconut in this recipe is because gluten-free plain flour is a blend of lots of different gluten-free flours and starches.

    So to ditch a carefully made blend and try to substitute them all for ONE flour… it’s just not going to work!

    Gluten-free Doughball Wreath Recipe with Baked Camembert

    Gluten-free doughball wreath recipe: Tips for perfection!

    1. Ensure all your doughballs are equal in size. That way, they’ll all bake at the same speed.
    2. Don’t make them too big either! They’ll take even longer to bake and you risk them still being doughy in the middle. If you get 20-25 doughballs out of your mixture then you’re on track!
    3. Serve this up whilst it’s warm. Otherwise the camembert won’t be gooey and dippable! Also, the doughballs are at their softest and fluffiest when warm – they’ll need reheating if completely cooled before serving.
    4. Brush with garlic-infused oil before and after baking in the oven. Not only does this add favour, but it ensures the doughballs get a lovely ‘tan’ in the oven and don’t come out pale.

    Gluten-free Doughball Wreath Recipe with Baked Camembert

    Gluten-free doughball wreath recipe with baked camembert – the ultimate festive party food that nobody would know was Coeliac-friendly and wheat-free.
    SERVINGS: 20 -25 doughballs
    PREP TIME: 15 minutes
    TOTAL TIME: 35 minutes
    PRINT RECIPE
    4.91 from 41 votes

    Ingredients  

    • 350 g gluten-free self-raising flour
    • 360 g Greek yoghurt any thick yoghurt
    • 75 g extra mature cheddar cheese or Parmesan grated, plus extra to sprinkle on top
    • pinch of salt
    • Garlic oil for greasing and brushing
    • handful of fresh parsley roughly chopped
    • 1 Camembert 250g

    Instructions

    • Preheat the oven to 200C fan / 220C and prepare a round oven proof dish by lightly greasing with oil.
    • Mix together yoghurt, flour grated cheese and salt. Start with a spatula and then get your hands in there to form a dough.
    • Break your dough into balls and roll them so they’re smooth. I tend to make between 20-25 doughballs with this amount.
    • Place your camembert in the middle of a circular oven proof dish and then place your doughballs all around the edge.
    • Brush your doughballs with garlic oil and sprinkle with a little extra cheese.
    • Bake in the oven for about 20 minutes until the doughballs are golden and fully cooked – cover with foil if it starts to get too brown. The doughballs could take slightly less or slightly more depending on how big you roll them.
    • Brush with a little extra garlic oil and season with a little finely chopped fresh parsley. Tear the doughballs, dip in the Camembert and enjoy. This is best served warm!

    Nutrition

    Serving: 1g | Calories: 523kcal | Carbohydrates: 72g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 36mg | Sodium: 1368mg | Fiber: 2g | Sugar: 7g

    Thanks for reading all about my gluten-free doughball wreath recipe with baked camembert! 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!