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My Gluten Free Guide by Mygfguide@gmail.com - 25m ago

Well it has taken me over 6 months to get round to writing up my gluten free Majorca guide! I need to get all my tips down on paper before our baby arrives next month :).

We had a brilliant break on this sunny Balearic island last June to recover from a few days partying at Glastonbury festival. Like many destinations in Spain, I found Majorca to be very coeliac friendly, with plenty of gluten free options to be discovered. This included a fully gluten free tapas restaurant in Palma and even gluten free McDonalds. I highly recommend it as a destination for a stress-free gluten free holiday. A bit of advance planning goes a long way, so read on for all my gluten free Majorca tips to get you started.

Gluten Free Majorca (Mallorca)

A general tip for gluten free travel in Spain – take a Spanish-language restaurant card if you are coeliac. Although many places speak excellent English and have allergens indicated on menus, it gave me extra piece of mind to be able to convey my dietary requirements fully. Especially given my limited Spanish language skills!

Restaurants St Lorenzo Tapas

A 100% gluten free restaurant in Palma! They serve quite a variety here, including gluten free tapas, pizza, pasta and epic desserts. A must visit for any coeliacs passing through Palma.

Meson Xaloc

A little local restaurant on the South side of the island that my husband found based on good reviews. It turned out their entire menu was marked up to show the gluten free options and there was a lot for me to choose from. We had brilliant paella (with huuuge mussles) and the freshest seafood.

Contrabando

In Llucmajor. We had a fabulous tapas meal at this small town restaurant and they were absolutely brilliant at catering for me as a coeliac. They knew about using a separate fryer, that soy sauce has gluten, etc, and they had gluten free bread for me. A few options were simply adapted to make them gluten free and they created a gluten free version of the chicken strip tapas so I could eat them. They also have delicious albarino wine here and the meal was very reasonably price. It’s worth going a little out of your way to try this place.

So Caprichos

In charming Port Soller. Seafood spaghetti made with gluten free pasta at this waterside restaurant in pretty Port Soller. The staff here were really helpful for gluten free and confirmed that most of the seafood and meat dishes were gluten free too.

Ca Na Marola

In S’Estanyol de Migjorn. This restaurant was full of locals when we visited and it serves up Majorcan specialities, like this variation on paella. Staff were very helpful with gluten free.

Regina Restaurant

Cala d’Or. We didn’t try this ourselves but it was recommended to me as a good spot for gluen free paella and ribs.

Fast Food Burger King

Brace yourselves…Burger King in Spain now offer gluten free hamburgers and cheeseburgers! I watched them really closely while they made it (as I am Queen of Paranoid Coeliacs) – they changed gloves, cleaned the surfaces down and then laid a special piece of grease proof paper for the gluten free food preparation. The bun came from a sealed packed and was then heated in the microwave on a fresh piece of paper. It tasted pretty good and what an exciting discovery!

McDonalds

the gluten free fast food forerunner in Spain, McDonalds can offer most of their burgers with gluten free buns now – I had a BIG MAC (for the first time in two decades)! Plus their fries are gluten free too. They have an entirely separate gluten free preparation area and are very stringent about avoiding cross-contamination.

Supermarkets

An important side note before I detail gluten free Majorca supermarket choices. Ruffles jamon flavour crisps are gluten free and are THES BEST CRISPS EVER. Go on, grab a bag, I dare you.

Mercadona

A supermarket with stores across Majorca (and other parts of Spain). We found loads of gluten free (and lots of lactose free) food stuffs here, including bread, brioche buns, cookies, cakes, beer, pasta, pizza, crackers and flour. There was no dedicated section for gluten free items so you have to hunt around a bit – keep your eyes peeled for the “sin gluten” on the packaging.

Carrefour

This supermarket outside Palma has an ENOURMOUS gluten free section and I was overwhelmed by all the products on offer. Definitely worth checking out if you are holidaying in Majorca as it is so close from the airport. They really have everything you could need, from all the regular gluten free stuff to gluten free doughnuts, chocolate palmiers, churros, fresh pasta, ice cream sandwiches and a massive selection of gluten free beers.

Accomodation

We stayed at the fantastic Bennoc Petit Hotel. They catered wonderfully for gluten free and even knew to toast the bread separately without me having to specify (cries of “but of course! Not touching is important” were very reassuring :)).

Other Majorca Travel Tips

Some places on Majorca we really loved:

Palma – the Majorcan capital city is gorgeous and makes for a dreamy evening outing (it can be hotttt during the daytime). Be sure to visit the 100% gluten free restaurant while you are there!

The beautiful beach at Cala d’Or. It’s popular but the water is beeeautiful and you can laze on the soft sand.

Port de Soller – an elegant town on the North coast where you can oogle the fancy boats and have a slap up seafood lunch on the quayside. The little marina is beautiful, surrounded by mountains with a pretty sandy band and calm, clear waters.

Jardines de Alfabia – pretty botanical gardens on the road up to Port Soller. These cool gardens make for a lovely lunchtime pitstop and kids would love exploring the nooks and crannies (as well as running the fountain pathway gaunlet…if you know, you know).

Soller – an enchanting town in the hills and a perfect place for exploring. There were a few gluten free-marked menus here too, which I spotted as we ambled around the cobbled streets.

Not settled on Majorca yet? Well check out my other gluten free Spain and European travel guides for more holiday..

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These gluten free noodles are super speedy to whip up. The recipe produces a flavour-packed sesame peanut gluten free stir fry that can easily be made vegetarian or vegan by simply omitting the chicken. It still tastes just as good. From preparation, through cooking, to eating, this delight only takes 15 minutes to make and it is brimming with crunchy veggies and smothered in a tasty satay-esque sauce. It’s currently one of my lunchtime favourites and would also be a brilliant midweek evening meal when you want a proper bowlful of food without the hassle of having to do loads of prep or washing up.

I tried and tested my peanut butter tahini gluten free noodles with both leftover roast chicken and with fresh chicken breast. Either of these options work well but I have to say the leftovers give extra flavour and are my personal favourite. You can use any quantity of chicken for these gluten free noodles or simply omit entirely.

Peanut Butter Tahini Gluten Free Noodles (Serves 2) Ingredients
  • 1 tbsp oil (sunflower/vegetable/olive/sesame all fine)
  • Enough leftover roast chicken for two people, shredded, or two chicken breasts, sliced
  • 1 pack sugar snap peas
  • 3 spring onions, sliced into rounds
  • 1 carrot, peeled and thinly sliced into long strips
  • 300g ready-cooked gluten free rice noodles (I used Amoy Straight to Wok Gluten Free Ribbon Rice Noodles)
  • 2 tbsp tamari
  • 1 tbsp tahini
  • Juice of 1 lime
  • 1.5 tbsp peanut butter
  • 1 tbsp sweet chilli sauce
  • To serve (all optional): sesame seeds, crushed salted peanuts, chilli flakes
Method
  1. Mix the tamari, lime juice, peanut butter, tahini and sweet chilli sauce in a small bowl. You will end up with a smooth paste. Set aside.
  2. Add the oil to a wok and place over a high heat. Place the chicken into the wok and stir regularly to stop it from sticking – if you are using leftovers, simply cook for 3 minutes, if you are using raw chicken then ensure the chicken is cooked through before you add the veggies.
  3. Pop the sugar snap peas, spring onions and carrot into the wok with the chicken – stir the ingredients around for a few minutes (still over a high heat) until the spring onion has started to soften and the sugar snaps have turned bright green.
  4. Add your gluten free noodles to the wok, breaking them up with your hands while adding if they are clumped together in the packet. Give them a good stir into the vegetables and chicken to soften them up (2 minutes) then turn the heat down to medium.
  5. Pour the peanut butter tahini sauce over the noodles in the wok and stir well to ensure everything is well-coated.
  6. Now serve your noodles in two bowls, topped with any combination (or all) of sesame seeds, crushed peanuts and chilli flakes. Delish!

For more gluten free midweek meal ideas, why not try one of my other easy gluten free recipes:

The post Gluten Free Recipe: Peanut Butter Tahini Noodles appeared first on My Gluten Free Guide.

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A simple twist on a baking classic, my gluten free victoria sponge cupcakes are a yummy teatime treat. With a jammy centre and soothing vanilla buttercream topping, I guarantee that these won’t be hanging around on your cake stand for long!

Gluten Free Victoria Sponge Cupcakes (Makes 12) Ingredients

For the cupcakes

  • 200g salted butter
  • 200g golden caster sugar
  • 3 large eggs
  • 200g gluten free self-raising flour (I use Dove’s Farm)
  • 1tsp gluten free baking powder (I use Isabel’s)
  • A quarter tsp of xanthan gum (I use Dove’s Farm)
  • Good quality raspberry jam (I use Bonne Maman raspberry jam)

For the buttercream and topping

  • 100g salted butter
  • 140g icing sugar
  • 1 tsp vanilla bean paste
  • A punnet of fresh raspberries for decoration
Method
  1. Preheat the oven to 180C (fan).
  2. If you have a food processor, combine all the cake ingredients in the blender bowl and whizz until you have a smooth cake mix. Not to worry if you don’t have a blender – this gluten free cupcake recipe can be made just as well using human power! In a large bowl, cream the butter and the sugar until smooth. Then add the eggs one at a time, combined well after each. Finally, sift in the flour, baking powder and xanthan gum and mix for a few minutes until everything is perfectly smooth.
  3. Line a cupcake or muffin tray with cupcake cases. 
  4. Divide the gluten free cupcake mixture between the cases, so that each is filled to about 2/3 of the way up the case.
  5. Bake for approximately 20 minutes, until your cake tester comes out clean from the centre of your test cupcake.
  6. Gentlly take the gluten free cupcakes out of the tray and onto a wire cooling rack. Leave to cool completely. 
  7. Once cooled, use a teaspoon to gently scoop out a small hole in the centre of each cupcake. Set the cake plug for each cupcake aside next to the original cupcake, as these will go back in once we have filled the centre. Gently spoon a teaspoon of raspberry jam into each cupcake, then replace the cake plug on top. Now you have created a cheeky raspberry centre, you can get ready to add that lovely creamy vanilla frosting.
  8. To make the vanilla buttercream, simply beat the butter in a bowl until smooth, then add the icing sugar and vanilla bean paste. Mix well until smooth and fluffy. Use a small palette knife to spread the buttercream on top of the cooled gluten free cupcakes.
  9. Finally, top each cupcake with raspberries. You can add a single raspberry for a minalist look, or pack the top with raspberries for a truly delicious gluten free cupcake.

If you liked these gluten free victoria sponge cupcakes, why not try some of my other gluten free bakes:

The post Gluten Free Recipe: Victoria Sponge Cupcakes appeared first on My Gluten Free Guide.

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My twist on a traditional Spanish tortilla omelette involves adding sweet red pepper, a mix of red and white onions and chives. Then served alongside a lemony aioli sauce, this makes for a delicious gluten free dinner. The tortilla can be served hot or cold and is a great one to make in advance. We often have ours warm for dinner, with a big salad and some gluten free bread, then portion up to have cold for lunches later in the week.

Spanish Tortilla with Lemon Aioli (Serves 6 people) Ingredients

For the tortilla

  • 1 large red onion plus 2 small white onions (roughly 400g in total)
  • 700g potato (new potatoes work well but any potato is fine)
  • 6 tbsp good quality olive oil
  • 1 red romano pepper
  • 10 large eggs
  • 1.5 tsp Maldon salt
  • Fresh ground black pepper
  • 10g fresh chives, plus an extra sprinkle to serve

For the lemon aioli

  • Juice of half a lemon
  • 50g mayonnaise
  • 1 large clove of garlic
  1. Peel and halve the onions, then slice them finely. Pop them into a large high-sided frying pan, along with the olive oil It might seem like a lot of oil, but trust me it is needed for this recipe. The traditional Spanish recipe uses a lot more! Cook the onions on a medium-high heat for 10 minutes, stirring regularly. After this time they should be starting to soften.
  2. Peel the potatoes, halve any large ones and then chop into thin slices – thicker than the onion, think pound-coin thickness. If you cut them much thinner they will smoosh when you are cooking them and if you leave them too thick they will take longer to cook. Halve and deseed the pepper and slice into thin strips. Add the potato and pepper to the pan with the salt and a good grinding of black pepper, then cook over a medium heat for 10 minutes. After this time, take the pan off the heat and set aside while you prepare the eggs.
  3. Crack the eggs into a large bowl and whisk well for a couple of minutes. Finely chop the chives and add them to the beaten eggs. Next, tip the contents of the pan (potatoes, peppers and onions) into the bowl with the eggs. Give everything a good stir to combine the ingredients and to give the vegetables a coating of egg. Once done, carefully pour the mixture back into the frying pan. Use a spatula to press the ingredients down to give your tortilla nice layers. You should also ensure the onion is evenly distributed throughout the tortilla (as it has a tendency to clump together). 
  4. Now turn the heat back on, set to low. The tortilla now needs to slow cook for 45 minutes – 1 hour, until the potatoes are nice and soft and the tortilla is pretty much set on top. Tend to the pan during cooking, especially if you have an immersion hob rather than gas. You will need to move the pan around every now and them to ensure even cooking on the underside. Keep the heat nice and low to avoid overbrowning or burning the tortilla.
  5. So while that’s cooking, you can whip up my easy lemon aioli. Simply mix the lemon juice, mayonnaise and finely minced garlic clove together in a ramekin and voila! Top with black pepper or a few chive pieces then pop in the fridge to chill for the remaining cooking time.
  6. Back to the tortilla. When the cooking time is up, carefully place a large plate over the top of the pan – it needs to completely cover the tortilla. Quickly flip the plate and pan over 180 degrees and the tortilla should now be on the plate. Slide it back into the pan, so that the side that was previously facing up is now facing down. Allow to cook for 10 minutes to soften any potatoes on that layer and to allow the bottom to fully set. Now you tortilla is done! Serve with the chilled aioli and a sprinkle of chives on top. We like to eat ours with a fresh tomato salad and gluten free bread.

If you enjoyed this recipe, why not check out some of my other gluten free vegetarian recipes:

Enjoy!

Laura x

The post Gluten Free Recipe: Red Pepper Spanish Tortilla with Lemon Aioli appeared first on My Gluten Free Guide.

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A historic seaside town, we stopped off at Carmel for a quick look and ended up staying for a few hours. The quaint shopping streets are perfect for a wander and there are plenty of restaurants to choose between for lunch. In this mini guide you will find a fab gluten free restaurant recommendation and an overview of this pretty town.

Gluten Free Carmel

The beach at Carmel by the sea is glorious. The softest white sand, wide and long. The clear ocean rolls onto the shore with green and blue breakers. Occasional driftwood shelters pop up to break up the bright, white expanse. You can perch yourself on one of the dune-like slopes and watch the local dogs playing or brave a dip in the ocean (it’s colllld!).

We found a very coeliac-friendly spot for lunch, which is my gluten free Carmel restaurant recommendation. Flaherty’s focus on seafood and they have a dedicated gluten free menu and fryer. They offer Udi’s bread and Mariposa baked goods (which are excellent).

The waitress had perfect gluten free knowledge and actively offered us gluten free bread when we sat down. She assured us they are very careful to avoid cross-contamination and they have dedicated gluten free fryers. There was so much gluten free choice we hardly knew where to start! In the end we had the crab cakes, calamari and a lobster BLT sandwich. They have loaaads of other gluten free choices: fish and chips, clam chowder, fish tacos, seafood linguine with gluten free corn pasta, etc.  

So there we have my fleeting gluten free Carmel guide. It really is a lovely spot to stay for a few hours and we will be staying for longer next time we are in California.

Happy travels!

Laura x

The post Travel: Gluten Free Carmel-By-The-Sea appeared first on My Gluten Free Guide.

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My Gluten Free Guide by Mygfguide@gmail.com - 3w ago

Los Angeles is a city on steroids. I have still never been anywhere quite like it and many people love its vibrancy. We had a fun couple of days exploring the gluten free Los Angeles side of this mad city before escaping to more peaceful shores.

Having read lots of blogs about gluten free Los Angeles before we visited, I thought being coeliac here would be a doddle. Not so. Many of the eateries promoted on other gluten free websites don’t actually take cross-contamination into account and I found it really frustrating. We would drive 45 minutes to get somewhere and then discover there was only one dish I could have safely (*ahem* looking at you, Blue Daisy).

Traffic and gluten free confusion aside, there definitely was a positive side to the city. I loved walking up to the observatory for sunset, exploring cool neighbours like Abbot Kinney and we did mange to eat plenty of good gluten free food while we were there. There are a few fully gluten free eateries, which are a guaranteed safe bet if you don’t want to go through the hassle cross-contamination-questioning! To save you guys going through the effort that I had to go through, here is my take on gluten free Los Angeles, with recommendations suitable for coeliacs.

Gluten Free Los Angeles

I have broken my tips down by neighbourhood, as the city is so sprawling. We stayed in Santa Monica and Venice so a lot of my suggestions are for the surrounding area, but we did get around as much as possible and you will find some further afield recommendations too. I barely scratched the surface of gluten free Los Angeles, but I hope it is a helpful start for you all!

Venice
Sinners & Saints is a wonderful bakery with a very large selection of gluten free cakes, pies and cookies. They actually have more gluten free than regular products, all marked with white “Saints” flags and generally stored away from the black “Sinners” flags on the gluteny products. I spoke with the staff and they assured me they also take a lot of care to avoid any cross-contamination in the kitchen. We tried their lovely mini cupcakes, raspberry choux buns and an epic slice of pecan pie. A must visit if you are in Venice, LA.
Abbot Kinney

Not an area in itself, but we found so many gluten free Los Angeles options here I decided it needed its own subsection! Abbot Kinney is hipster central in Venice and we found lots of strong gluten free options here.

The Butcher’s Daughter – a vegetarian restaurant with cool style, helpful staff and plenty of gluten free options. They totally understood my coeliac requirements and advised me to avoid the fries (due to fryer cross-contamination). Our server was able to talk me through the menu and the available gluten free substitutions that could be made. I had one of their massive salads and a hassleback sweet potato.

FalaBar – falafel place where everything is gluten free other than the pittas and burger buns. We didn’t eat here but I chatted to staff and they were pretty clued up and said they could cater for coeliacs.

Green Leaf – big gourmet salads are ordre du jour here. All salads are or can be modified to be gluten free and they have gluten free burger buns for their vegan burgers. Do double check about how the bun is toasted if you go for this option.

Intelligentsia – get your coffee hit at achingly cool Intelligentsia, where they serve serious coffee and Shugah Mama gluten free cookies

Kreation Organic – loaaads of gluten free here and some amazing salads and gluten free wraps to take away, as well as a selection of fancy juices. The sit down cafe menu looked great from a gluten free perspective too – they had hot and cold tapas, large dishes and breakfast options. Counter-balance you healthy salad with one of their mega gluten free cookies too, which included peanut butter sandwich and pecan pie.

Santa Monica
Fresh Brothers – for epic takeaway pizza that my husband reckons is as good as gluteny pizza, head to Fresh Brothers. They have a gluten free menu and take a lot of care to avoid cross-contamination, with a dedicated preparation area and gluten free knives and trays for cooking. I chatted with the staff and they told me they actually have a lot of coeliac customers so they understand the importance of keeping everything separate (following US Celiac Association advice). The pizza here really was something special – proper American-style pizza with a tonne of toppings and a brilliant gluten free base. Possibly my gluten free Los Angeles highlight. Don’t miss it! They have a few branches across the city.

Blue Daisy – beware the good reviews online if you are coeliac, as this place was SO disappointing. If you are simply avoiding gluten then the menu here is excellent, with gluten free pancakes and french toast on offer. However, as a coeliac they told me none of the regular options were safe as they were all cooked on the same surfaces as gluten-containing products. There was only one option I could have – some oven-roasted potatoes with an egg and a side of bacon. It was a really odd brunch and didn’t come together as a dish. We ate here as we had spent ages trying to get parking but I would skip it unless you as desperate for some roast potatoes and a hard boiled egg! The positive side was that our server really bent over backwards to ensure I had a fully safe meal and double-checked everything with the kitchen.

Sweet Fin Poké – we loved it here as they are fully gluten free. I double-checked with staff who told me they use tamari instead of soy (when you go please ask them to ensure this is still the case). They had lots of amazing poke bowl options. You choose a core ingredients from tuna, salmon, albacore, snapper, tofu or chopped veg, then a base of rice, kelp noodles or citrus kale salad (you can mix a couple if you want). Then you select various add ons, such as crispy onions, avocado, mango, wasabi toasted coconut, snow peas, ginger and edamame. Finish that poke bowl off with a yummy gluten free dressing, such as ponzu lime, avo-coco or spicy yuzu. YUM! Locations across the city.

The Hive – a little cafe that we didn’t try ourselves but I had a good look at the menu. They appear to serve gluten free toast as standard, although please do double-check to ensure there is no cross-contamination risk. Options included gluten free avo toast, acai bowls, gluten free salad and soups, gluten free tacos and tortillas.

True Food – another place we checked out was True Food. I spoke to the staff and they confirmed they could cater for coeliacs and certain dishes would be safe for us. Their menu is marked up with gluten free choices.

Wahoos Fish Tacos – a couple of people had recommended Wahoos to me as they have a dedicated gluten free menu, however please note the fried items are not suitable for coeliacs due to fryer contamination.

Sweet Green – this salad bar place has lots of gluten free options and actually marks dishes that contain gluten only, rather than marking options as gf. When we visited only one of their salads contained gluten due to one of the toppings. I just avoided any surrounding ingredient pots to ensure my salad was super safe.

Beverly Hills
Sprinkles – pick yourself up a delicious gluten free red velvet cupcake or gluten free chocolate chip cookie from Sprinkles. The gluten free choices are stored out back away from regular cakes to prevent cross contamination. The gluten free cupcakes are also are marked with a cute little G. The sponge was light and fluffy and the icing was the perfect level of sweetness without being sickly. They also have a cupcake ATM for added novelty value, although sadly it was out of order when we visited!

Kreation Juicery – as I mentioned above, Kreation is a nice little lunch spot and has lots of healthy gluten free options. Perfect for countering that Sprinkles sugar rush as Kreation is a couple of stores down from the bakery.

Asian Box – not too far from Beverly Hills is 100% gluten free Asian takeaway Asian box. We didn’t make it here but I have read lots of reviews stating is it fully gluten free and safe for coeliacs. Apparently they are also able to cater for other allergies.

Elsewhere is Los Angeles

Erin McKenna’s – on Larchmont, this fully gluten free and vegan bakery does a huge array of gluten free treats. Try one of their doughnuts for a super American snack made gluten free! I loved the Samoa variety – give it a try :).

Thank you to everyone on Instagram who gave me tips before our trip. Some recommendations given to me that I wasn’t able to get to include:

Fonuts – for gluten free doughnuts

Honey Hi – located in Echo Park, this is a dedicated gluten free restaurant that makes for a great brunch spot in a cool area of LA.

Malibu Farm – on Malibu pier. I received a number of recommendations to eat here. We drove past and it looked like a fabulous spot overlooking the water.

Nothing Bundt Cakes – apparently their gluten free chocolate chip cake is the best.

BJ’s Pizzeria – for gluten free pizza and pizookie (which is apparently a skillet-cooked chocolate chip cookie with icecream on top – wow!).

Venice Ale House – for gluten free mac and cheese.

Wild Living Foods – located in the downtown area, this place is apparently fully gluten free and has some neat takeaway options for lunch, including sandwiches and bagels.

Hugo’s – can do most dishes gluten free.

Cafe Gratitude – for gluten free, vegan food.

Evo Kitchen – on Sunset, serving up gluten free pizza.

PF Changs – I received lots of recommendations for PF Changs, many from coeliacs who have had a good experience here. However, I was badly glutened at the Las Vegas branch so I can’t give this one my personal backing. Hopefully my bad experience was just a one off due to server error.

Gluten Free California

If you are road tripping the California coast, be sure to check out my other gluten free travel guides:

Or elsewhere in the USA:

Happy travels!

Laura x

The post Travel: Gluten Free Los Angeles appeared first on My Gluten Free Guide.

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This nutrient-packed gluten free vegetarian chili is a brilliant winter warmer dish. Make a big batch for weekly meal prep or impress friends and family with this delicious veggie supper. The chili itself has a gentle kick to it (halve the chili powder and omit the cayenne if you really dislike spice), but paired with chunky guacamole and cooling yoghurt this dish is juuuuust right.

Gluten Free Vegetarian Chili (Serves 6) Ingredients
  • 1/2 tbsp olive oil
  • 1 large white onion, diced
  • 3 cloves garlic, finely minced
  • 2cm cube fresh ginger, peeled and finely minced
  • 1 large sweet potato, peeled and cubed
  • 2 medium carrots, sliced
  • 1 red pepper, deseeded and chopped
  • A heaped tbsp tomato puree
  • 1 tbsp chili powder
  • 1/2 tsp cayenne powder
  • 1 tbsp cumin powder
  • 1 gluten free vegetable stock cube
  • 400g tin of chopped tomatoes
  • 200ml water
  • 1 tbsp gluten free tamari sauce
  • 400g tin black beans, drained and rinsed
  • A small tin of sweetcorn (approx 200g)
  • 200-250g washed fresh spinach leaves
  • Salt and pepper to taste
Method
  1. To make this gluten free vegetarian chili, first take a large saucepan and place over a medium heat. Add the olive oil and the onion, gently sauteing the onion for 5 minutes until it begins to soften.
  2. Now turn the heat down to medium-low, add the garlic and ginger and cook for a further 2 minutes.
  3. Next add the sweet potato, carrots and pepper to the pan, stirring well for a couple of minutes.
  4. Add the tomato puree, chili, cayenne, cumin and crumbled stock cube to the pan – stir everything together and cook for a couple of minutes until the spices become fragrant.
  5. Now we add the chopped tomatoes, water and tamari and the gluten free vegetarian chili starts to take shape. Again, give everything a really good stir and turn the heat up to medium until the mixture starts to bubble. Then turn the heat back to medium-low and leave the chili to simmer, covered with a lid, for 30 minutes.
  6. After this time, add the black beans and sweetcorn, then cook for a further 20 minutes.
  7. Then add the spinach to the pan, allowing it to wilt on top of the gluten free vegetarian chili with the lid on the pan. This should take 5 minutes, then you can stir through.
  8. Add salt and pepper as needed then you are ready to serve! This gluten free vegetarian chili is perfect served with brown rice, then try topping it with chunky guacamole, yoghurt and cheddar cheese for extra cooling flavours. We love ours with some gluten free tortilla chips for scooping too.

I hope you enjoy making and eating this fantastic gluten free vegetarian chili. Why not try out one of our other gluten free vegetarian recipes:

The post Gluten Free Recipe: Vegetarian Chili appeared first on My Gluten Free Guide.

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My gluten free carrot cake is light and fluffy, packed full of tasty pecans and filled with delicious cream cheese frosting. The sponge itself is lactose free and dairy free, so it could also be used as a base for a dairy free gluten free carrot cake if you adjust the topping. Lactose free bakers can simply use lactose free butter and cream cheese. Dairy free bakers might consider a coconut-based frosting, which would go beautifully with the flavours and spices in this gluten free carrot cake.

Epic Gluten Free Carrot Cake (Serves 8 – 10) Ingredients

For the cake:

  • 200g light brown sugar
  • 2 large eggs
  • 180ml sunflower oil
  • 20ml orange juice
  • 1 tsp vanilla essence
  • 200g gluten free self-raising flour
  • 1/2 tsp xanthan gum
  • 1 tsp bicarbonate of soda
  • 1/2 tsp gluten free baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 200g grated carrot
  • 100g chopped pecans or walnuts (I prefer pecans)
  • Zest of 1 orange

For the cream cheese frosting:

  • Zest of half a lime
  • 450g icing sugar
  • 70g butter
  • 200g cream cheese

For the topping:

  • 50g pistachios/walnuts/pecans
  • Zest of half a lime
Method
  1. Preheat the oven to 170C (fan). Take two cake tins (approx 20cm) and lightly grease the edges with butter or oil, then line the base of each with non-stick baking paper.
  2. In a large bowl, mix the eggs and the sifted light brown sugar until well combined.
  3. Add the sunflower oil, orange juice and vanilla essence to the eggs and sugar – mix.
  4. Now sift the following ingredients into the bowl: self raising flour, xanthan gum, bicarbonate, baking powder, cinnamon, ginger and salt. Use a wooden spoon or spatula to stir all together until everything is well combined and any lumps in the mixture have been smoothed out. 
  5. Stir in the grated carrot, orange zest and chopped nuts to distribute them evenly throughout the gluten free carrot cake mixture.
  6. Divide the mixture between the two cake tins, using a spatula or spoon to gently push the cake batter to the edges of the tin. These go into the oven on the middle shelf, to bake for 30 minutes or until your cake tester comes out clean when inserted into the centre of the cakes.
  7. Remove from the oven and leave to cool in the tin for 5 minutes. Then gently run a spatula around the edge of the tins before carefully tipping the carrot cakes out onto a wire rack to cool completely.
  8. Once the gluten free carrot cakes have fully cooled, you can make the cream cheese frosting and start assembling the cake.
  9. In a clean bowl, mix your butter with a wooden spoon or electric whisk until it is soft and smooth. You should be using butter at room temperature – if too cool you can soften in slightly in the microwave on 10 second blasts (don’t melt it though!).
  10. Add the cream cheese to the butter and mix well to combine. Then you gradually mix in the sifted icing sugar – doing this gradually will help avoid any lumps forming. I would use a wooden spoon to initially mix the icing sugar in, then if you have an electric whisk this is handy for giving everything a final blend. You should end up with a lovely smooth frosting.
  11. Finally, add the lime zest to the frosting and stir it through until you have a nice even distribution.
  12. Now to assemble the gluten free carrot cake. Place the first sponge on your serving plate or board and top with half of the cream cheese frosting. Use a palette knife to spread it right to the edges.
  13. Place the second sponge on top of the first and top with the remaining cream cheese frosting. Spread to the edges with a palette knife.
  14. Sprinkle the chopped nuts of your choosing on top of the cake, along with the remaining lime zest. I like to concentrate the nuts in the centre then sprinkle them more sparsely around the edges, for a nice effect. And there you have it – epic gluten free carrot cake that is ready for eating!
More Gluten Free Baking Ideas

If you enjoyed this recipe, why not try one of my other gluten free cakes:

Happy baking!

Laura x

The post Gluten Free Recipe: Epic Carrot Cake appeared first on My Gluten Free Guide.

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These simple gluten free cupcakes are a wonderful base for all sorts of tasty toppings. Here I have included a vanilla buttercream recipe, but you can also top with ready-made condiments such as caramel sauce, jam and fruit.

Perfect Gluten Free Cupcakes (Makes 12) Ingredients

For the cake

  • 200g salted butter
  • 200g golden caster sugar
  • 3 large eggs
  • 200g gluten free self-raising flour (I use Dove’s Farm)
  • 1tsp gluten free baking powder (I use Isabel’s)
  • A quarter tsp of xanthan gum (I use Dove’s Farm)

For the buttercream (optional)

  • 100g salted butter
  • 140g icing sugar
  • 1 tsp vanilla bean paste
Method
  1. Preheat the oven to 180C (fan).
  2. If you have a food processor, combine all the cake ingredients in the blender bowl and whizz until you have a smooth cake mix. Not to worry if you don’t have a blender – this gluten free cupcake recipe can be made just as well using human power! In a large bowl, cream the butter and the sugar until smooth. Then add the eggs one at a time, combined well after each. Finally, sift in the flour, baking powder and xanthan gum and mix for a few minutes until everything is perfectly smooth.
  3. Line a cupcake or muffin tray with cupcake cases. 
  4. Divide the gluten free cupcake mixture between the cases, so that each is filled to about 2/3 of the way up the case.
  5. Bake for approximately 20 minutes, until your cake tester comes out clean from the centre of your test cupcake.
  6. Gentlly take the gluten free cupcakes out of the tray and onto a wire cooling rack. Leave to cool completely. 
  7. Once the cakes have cooled entirely, you can go ahead and ice with a topping of your choice. Ready-made caramel is a brilliant easy cheat topping, or if you want to use buttercream follow the step below.
  8. To make the buttercream, simply beat the butter in a bowl until smooth, then add the icing sugar and vanilla bean paste. Mix well until smooth and fluffy. Use a small palette knife to spread the buttercream on top of the cooled gluten free cupcakes, adding any other toppings you fancy. A sprinkle of chocolate chips, fresh raspberries and soft caramelised rhubarb all work beautifully!

If you liked this recipe, why not try some of my other gluten free bakes:

The post Gluten Free Recipe: Perfect Cupcakes appeared first on My Gluten Free Guide.

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I had been trying to find a decent gluten free baked cheesecake recipe for a while, to branch out from the classic New York baked cheesecake recipe I usually use. My heart was set on a caramel variety and as I couldn’t find a suitable recipe, I decided to develop one myself. It turned out to be a real treat! My recipe uses light brown sugar in place of caster, which gives a very light caramel taste throughout the whole cheesecake. Then the dulche de leche topping is (quite literally) the icing on the (cheese)cake.  You need to make this gluten free cheesecake in advance in order to allow it to cool fully before you top it. You can even make it the day before as it will store well in the fridge.

If you prefer a shallower cream cheese filling on your gluten free cheesecake, simply divide the topping ingredients by half and reduce the second stage of cooking time from 40 minutes to 25 minutes. I tried both and the slimmer cheesecake works beautifully too (pictured below).

Gluten Free Caramel Baked Cheesecake (Serves 8) Ingredients

Base

  • 160g gluten free shortbread biscuits (you can also use gluten free digestives)
  • 1 tbsp light brown sugar
  • 80g salted butter

Filling

  • 720g full fat cream cheese
  • 100g light brown sugar
  • 100g caster sugar
  • 3 tbsp plain gluten free flour (I used Dove’s Farm)
  • 2 tsp vanilla extract
  • 2 large eggs + 2 egg yolks

Topping

  • 140g dulche de leche or caramel sauce (the Bonne Maman one is fab and gives a lovely glossy finish, you could also try my salted caramel sauce)
Method
  1. Preheat your oven to 180C (fan).
  2. In a small saucepan, melt the butter over a low heat. Meanwhile, blitz your gluten free biscuits in a small blender to turn them into fine crumbs.
  3. Add 1 tbsp of light brown sugar to the butter and then tip in the gluten free biscuit crumbs. Stir everything well to ensure the ingredients are fully combined.
  4. Line the base of a small springform tin (20cm) with non-stick baking paper and lightly grease the sides with a little butter. Tip the biscuit mixture into the tin and press down with a fork until you have a nice even layer that is fairly well compacted. Place the tin on a baking tray (to catch any escaping butter during cooking) and then this tray and tin go into the oven to bake for 10 minutes. After the 10 minutes, remove the tin from the oven and set aside to cool slightly will you make the filling.
  5. In a large bowl, beat the cream cheese with a spatula to remove any lumps and make it smooth in texture. Add the vanilla, light brown sugar, caster sugar and gluten free flour to the cream cheese, then stir well to combine. Then add the two eggs and the two egg yolks, one at a time, stirring the mixture as you add each one to ensure it stays smooth and lump-free. If any lumps remain in the mix, just give it a really good stir for a couple of minutes to smooth everything out.
  6. Pour the cream cheese filling onto the biscuit base, then use a spatula to level it out and spread to the edges.
  7. The gluten free cheesecake then goes back into the oven to bake. Bake at 180C for 10 minutes, then (keeping the oven door closed) turn the temperature down to 110C and allow to bake for a further 40 minutes. After this time, turn the oven off completely but leave the cheesecake inside. Crack the oven door open slightly (I wedge mine open with a folded tea towel) and leave the cheesecake inside to cool gradually for 2 hours (longer is fine too).
  8. Take the cheesecake out after the cooling time and you will see it is nicely set. Use a palette knife to gently loosen the edges of the cheesecake from the springform tin, then ease the tin open and slide your cheesecake onto a serving board. Remember to remove the baking paper from under the base – I use a spatula to gently ease my cheesecake off the paper and to slide it onto the board.
  9. Now we add the topping! You can use dulche de leche for a thick caramel topping, or a caramel sauce for a thinner, glossier finish. Pictured here is the dulche de leche topping. Warm the dulche de leche in a bowl in the microwave for 45 seconds. This will make it easier to spread across your gluten free cheesecake. Pour onto the centre of the cheesecake and then use a small palette knife to spread the sauce right to the edges. You can serve straight away or pop in the fridge to chill, depending on how you like your gluten free caramel cheesecake. It will keep well in the fridge for a few days…if you don’t eat it all first!

For comparison, as mentioned above you can also make this recipe with a half-quantity topping (second stage cooking time for the filling reduces to 25 minutes). I also topped my half-cheesecake with a glossier caramel topping – see pictures below for this gluten free caramel cheesecake variation. Both styles are delish!

Liked this recipe? Then check out the other gluten free cakes and bakes on this site, including:

The post Gluten Free Recipe: Dulche de Leche Caramel Baked Cheesecake appeared first on My Gluten Free Guide.

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