All of the below are free of gluten, a substance found in wheat, barley and rye which triggers an immune reaction in people with coeliac disease. Our recipes might compromise on gluten, but not on taste!
Phil Vickery took seven goes to get his gluten-free focaccia right (pictured above), and we appreciate his efforts. Light, spongy bread dotted with garlic cloves, fresh rosemary and pools of fragrant olive oil, Phil’s focaccia is best eaten warm straight out of the oven.
Pumpkin, sesame, millet… Peter Sidwell’s gluten-free bread is seed-alicious, and also includes walnuts and a dash of honey. It only takes 20 minutes to prepare, but be warned: gluten helps hold the air in bread, so loaves without it quickly go hard.
This pecan pie is a best seller at Leon restaurant, a chain co-owned by recipe author Henry Dimbleby. Sometimes the taste of gluten-free flour is overpowering, but here it is lost in the sugary, syrupy, pecan goodness of the pie filling.
A quick weekend bake, perfect with a cuppa or for a lunch box. These macaroon bars have a lovely chewy texture, a light macaroon topping, a sugary crust, and a final sprinkle of toasted almonds on top – coeliacs and non-coeliacs alike will lap them up in a jiffy.
Pot roasts often contain a little bit of flour, but Henry Dimbleby deliberately kept his hearty one-pot gluten-free. Butternut squash, carrots and flageolet beans play a big part, and a flash of raw garlic and parsley added at the last minute lifts the whole dish.
Have you any gluten-free recipe ideas to share with us? And if you are a coeliac, do you still find it easy to cook at home?