Gluten Free Recipes We Love

Tuesday 03rd May 2022 |

Whether you follow a gluten free diet, or your family and friends do, FREEE, the UK’s #1 gluten free flour and food brand, have recipes to make gluten free living simple and delicious.

With inspiration for breakfast, lunch, dinner and dessert, everyone can enjoy gluten free all day this Coeliac Awareness Week and beyond.

All recipes, from Spinach and Egg Galette Pancakes, Rice Flour Flatbread Tortilla Wraps, Three Cheese Spinach Lasagne, Chocolate Cake and more, use FREEE’s range of trusted and naturally gluten free products to create simple, gluten free recipes that don’t compromise on taste.

Gluten Free Spinach and Egg Galette Pancakes

Makes 6-7 pancakes. Temperature: 180°C, Fan 160°C, 350°F, Gas 4. Cooking time: 15 minutes + 12-18 minutes

Ingredients

Buckwheat Pancakes

  • 50g butter
  • 100g FREEE Buckwheat Flour
  • pinch of salt
  • 1 egg
  • 300ml milk
  • oil, for pan

Spinach and Egg Filling (per pancake)

  • 25g spinach
  • 1 tbsp cream
  • 1 egg
  • 25g cheese
  • butter, for dish
  • salt and pepper
  • butter, softened

Method

Buckwheat Pancakes

  1. Melt the butter.
  2. Put the flour into a large bowl, add the salt and stir to combine.
  3. Break the egg into the bowl, add 150ml of milk and beat to a smooth paste.
  4. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
  5. Lightly oil a large frying pan so that the oil just covers the surface and get the pan nice and hot.
  6. Stir the melted butter into the batter then pour or spoon some batter into the hot pan and roll it out to the edges.
  7. Cook the galette, loosening the edges, until the base is golden. Turn it over and cook the other side.
  8. Transfer the cooked galette to a plate and repeat until the batter is used.
  9. If making these ahead of time cover and chill the pancakes for up to 24 hours.

Spinach and Egg Filling

  1. Pre-heat the oven.
  2. Rub some butter around the inside of an oven dish.
  3. Wash and drain the spinach and put it into a saucepan over a medium heat.
  4. As it starts to wilt, stir in the cream, season with salt and pepper and remove from the heat.
  5. Lay out the pancake(s) on a clean work surface.
  6. Rub a little softened butter in the middle of each galette.
  7. Arrange the spinach in a 10cm/4” circle in the middle of the galette.
  8. Break an egg into the centre of the cheesy spinach circle.
  9. Fold the edges of the pancake over to cover the egg white and to form a square.
  10. Transfer the filled galettes to the prepared oven dish.
  11. Grate the cheese and sprinkle it over the top.
  12. Bake for 5-12 minutes or until the egg is set.
  13. Serve immediately.

Gluten Free Bircher Oat Muesli

Serves 2

Ingredients

  • 2 tbsp FREEE Organic Porridge Oats
  • 4 tbsp water
  • 1 tbsp cream
  • 1 tsp honey
  • 1 tbsp grated apple
  • 1 tbsp toasted chopped hazelnuts
  • 1 tsp lemon, squeezed

Method

  1. Put the oats into a mixing bowl, a lidded glass pot or a plastic container.
  2. Add the water, cream, honey, grated apple, hazelnuts and lemon juice.
  3. Stir until well combined.
  4. Cover and refrigerate overnight.
  5. In the morning stir, serve and enjoy.

Easy Gluten Free Thin and Crispy Pesto and Feta Pizza

Makes 1 x 30cm/12” pizza. Temperature: 220°C, Fan 200°C, 425°F, Gas 7. Cooking time: 20 minutes + 10-12 minutes

Ingredients

Thin and Crispy Pizza Base

  • 175g FREEE Pizza Base Mix
  • 200ml tepid water
  • 1½ tbsp oil
  • oil, for tray

Pesto and Feta Pizza Topping

  • 150g pesto sauce
  • 100g feta, crumbled

Method

Thin and Crispy Pizza Base

  1. Rub some oil around the inside of a large baking tray or insert a baking liner.
  2. Put half the pizza mix into a large bowl, add the water and oil and stir to make a thick paste.
  3. Tip the paste onto the prepared tray and spread it into a 30cm/12” circle with a spatula.
  4. Rub some oil over a large piece of kitchen foil and use it to cover the tray, oil side down.
  5. Leave in a warm place for 30 minutes.
  6. Pre-heat the oven 20 minutes before baking.
  7. Remove the kitchen foil and using a fork, prick all over the pizza base.
  8. Bake for 20 minutes.

Pesto and Feta Pizza Topping

  1. Spread the pesto sauce over the pizza base.
  2. Crumble the feta and scatter it over the top.
  3. Bake for 10-12 minutes.

Gluten Free Rice Flour Flatbread Tortilla Wraps

Makes 2 large or 2 smaller wraps. Cooking time: 3-5 minutes each

Ingredients

  • 180ml tepid water
  • 100g FREEE Rice Flour
  • 1/8 tsp salt
  • 1 tbsp oil
  • oil, for pan

Method

  1. Measure the water into a jug.
  2. Put the flour and salt into a bowl and stir to combine.
  3. Add the water to the flour, a little at a time, stirring to make a smooth paste.
  4. Stir in the oil.
  5. Leave the mixture to stand for 15-20 minutes or up to 12 hours.
  6. Lightly oil a frying pan so that the oil just covers the surface and get the pan nice and hot.
  7. Stir the batter and pour half into a frying pan smoothing it out to the edge to make a large wrap.
  8. OR for smaller wraps, pour a quarter of the batter into the pan smoothing it into a circle 15cm/6” in diameter.
  9. Cook over a medium heat for 2–4 minutes as the surface changes colour and the edges start to lift.
  10. Turn the tortilla wrap over and cook the other side for a further 1-2 minutes.
  11. Transfer the tortilla wrap to a plate and cover with foil to stop it drying out.
  12. Repeat with the remaining batter.
  13. Best eaten on the day of making.

Three Cheese Spinach Lasagne

Serves 2. Temperature: 180°C, Fan 160°C, 350°F, Gas 4. Cooking time: 55-60 minutes

Ingredients

Cheese Sauce

  • 700ml milk
  • 3 tbsp FREEE Cornflour
  • 75g cheddar, grated
  • salt and pepper

Spinach Layer

  • 250g cooked spinach
  • 100g ricotta
  • 75g grated parmesan
  • ¼ tsp grated nutmeg
  • salt and pepper

Lasagne

  • 125g FREEE Maize & Rice Lasagne
  • 25g pine nuts
  • butter, for oven dish

Method

Cheese Sauce

  1. Measure the milk into a jug then pour it into a saucepan leaving 100ml milk in the jug.
  2. Add the cornflour to the jug and stir to make a smooth paste.
  3. Heat the milk in the saucepan over a medium heat.
  4. Just before the milk boils, remove the pan from the heat and stir half into the prepared cornflour mixture.
  5. Immediately pour everything back into the pan.
  6. Cook over a medium heat, stirring as the milk bubbles and thickens into a smooth, light sauce.
  7. Remove the pan from the heat, add the grated cheese, season with salt and pepper, and stir to combine.

Spinach Filling

  1. Put the cooked spinach into a mixing bowl.
  2. Add the ricotta, parmesan and nutmeg, season with salt and pepper and stir to combine.
  3. Pre-heat the oven.
  4. Rub some butter generously around the inside of a 2lt/4pt oven dish.
  5. Divide the dry pasta into three piles.
  6. Spread one pile of lasagne over the bottom of the dish.
  7. Spoon half of the spinach filling into the dish, spreading it out over the dry pasta.
  8. Pour a third of the cheese sauce evenly over the spinach.
  9. Lay the second pile of lasagne over the cheese sauce.
  10. Tip the remaining spinach onto the pasta and spread it out to the edges.
  11. Pour another third of the cheese sauce evenly over the spinach.
  12. Spread out the final pile of lasagne over this layer.
  13. Pour on the remaining cheese sauce and spreading it to cover all of the pasta.
  14. Scatter the pine nuts over the top.
  15. Bake for 55-60 minutes.
  16. Allow to stand for 5 minutes before serving.

 

Gluten Free Chocolate Cake

Makes 1 layer cake. Temperature: 180°C, Fan 160°C, 350°F, Gas 4. Cooking time: 35-40 minutes

Ingredients

Chocolate Cake

  • 75g cocoa powder
  • 250g FREEE Self Raising White Flour
  • 325g caster sugar
  • 4 eggs
  • 200ml milk
  • 200ml oil
  • 1 tbsp vanilla extract
  • 125ml boiling water
  • oil, for tins

Chocolate Filling and Topping

  • 250g cooking chocolate
  • 250ml double cream
  • 100g caster sugar

Method

Chocolate Cake

  1. Pre-heat the oven.
  2. Rub some oil around the inside of three 20cm/8” round cake tins or insert a baking liner.
  3. Measure the cocoa and flour into a bowl, stir to combine then sieve into another mixing bowl.
  4. Add the caster sugar, and stir with a whisk to combine.
  5. Break the eggs into a large jug, add the milk, oil and vanilla extract and beat together well.
  6. Pour the egg mixture into the mixing bowl and mix everything together with the whisk.
  7. Add the boiling water and beat well.
  8. Divide the runny mixture between the tins.
  9. Bake for 35–40 minutes.
  10. Cool the cakes for a couple of minutes in their tins then turn them out onto a wire rack.

Filling and Topping

  1. Break the chocolate into squares.
  2. Put the cream and sugar into a saucepan and stir over a medium heat until about to boil.
  3. Remove the pan from the heat, add the chocolate and stir until combined.
  4. Allow to cool, stirring regularly until a thick paste starts to form which may take 8–10 minutes.
  5. Divide the mixture between the top of the three cold sponges and spread it out over each.
  6. Immediately place the sponges one on top of the other and leave to set.

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