Gluten free recipe ideas

A high percentage of people suffer from allergies; some of the most common reactions include a sensitivity to nuts (primarily peanuts), gluten and dairy products. Nut allergies are considered high risk because their side effects can be very severe. However, those who are intolerant to wheat are considered low risk because after eating something with wheat, they often just feel bloated and unsettled. If you have a gluten allergy, you are sure to be taking sensible precautions already, whether it is thoroughly reading the ingredients list on ready made food products, setting up a life insurance account with Aviva Life or your local insurance company, or just checking with restaurant staff which meals are gluten free when dining out. This blog post will show you some tasty gluten free recipes, from flavoursome fish cakes to an indulgent pudding.

Tasty Main – Salmon and lemon mini fish cakes

You will need – 2 baking potatoes, olive oil, 1 lemon, 1 egg yolk, smoked salmon, gluten free flour and parsley.

Method – Boil the potatoes until soft, scoop out the flesh, mash and leave to cool. Add the egg yolk, smoked salmon chunks, parsley, a squeeze of lemon juice and a few sprigs of parsley. Mix well and shape into small round patties. Cover them with some flour and seasoning before frying for 2-3 minutes on each side. Serve with salad and a wedge of fresh lemon.

Sweet Dessert Treat – Chocolate and Fruit Crunch Pot

You will need – Raspberries, 1 orange, gluten and wheat free chocolate (we use Kinnerton Luxury Dark Chocolate Bar), 3 tbsp soya milk, 2 tbsp caster sugar and gluten and wheat free muesli, (we use The Food Doctor brand).

Method – Sprinkle some orange zest and juice over the raspberries and divide them between several glasses. Melt the chocolate and mix with the soya milk before allowing to cool slightly. In a separate pan, melt the sugar with a tablespoon of water until it turns golden brown. Tip in the muesli and allow to set in a baking tray. Once set, break into shards and sprinkle half over the raspberries. Pour over the chocolate mixture then top with the remaining muesli chunks.

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About Ruth

Ruth works freelance as a copywriter and writes the What Allergy blog to share information with people who have allergies, eczema, asthma and food intolerances. was voted in the top 5 allergy blogs and Ruth also judges regularly for the FreeFrom Food Awards and FreeFrom Skincare Awards. She also won the Foods You Can People's choice Best FreeFrom blogger award 2014.

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