Here you will find everything you need to know about being gluten free and living successfully as a coeliac. It can be a daunting prospect when you are first diagnosed with coeliac disease (read about my coeliac disease diagnosis to learn more), but I promise it is totally manageable. Since my diagnosis 18 years ago, I have had to follow a strict gluten free diet and I have LOTS of tips to share.
Big news subscription box fans, there is a new gluten free dairy free box in town thanks to Send Me Free From. I have been on the hunt for a decent gluten free one for a while now but hadn’t had any luck until now. Subscriptions boxes are a fantastic way of discovering new products and the Send Me Free From service even offers a vegan option – happy days for all you gluten free vegans out there! Read on for more details about the box and to find out how you can bag yourself a discount through My Gluten Free Guide.
Send Me Free From sent me one of their monthly subscription boxes to try and I was seriously impressed. The box is full of artisan products from smaller producers, making it the perfect way to discover new gluten free brands. If you fall in love with any of the products you can then purchase them on www.sendmefreefrom.com – muuuuuch easier than trying to track them down in the shops.
The Send Me Free From box only costs £15 per month and you don’t have to commit to any pesky contracts. PLUS the Send Me Free From team are offering My Gluten Free Guide readers a special 10% discount when you sign up using code “mygfguide10” at www.sendmefreefrom.com/subscriptions.
This month’s box was full of lots of yummy goodies – below is a full run down of what I received.
Aaaaaaall the Goodies
Chika’s Plantain Crisps
I am a massive plantain fan and was stoked to find these in the box. Chika’s are a great brand and these plantain chips were inspired by a popular Nigerian street food. They are really yummy and a fab alternative to crisps as they are far lower in salt, a good source of potassium and low in saturated fat. They are also palm oil-free, which is a big bonus!
Elvira’s Secret Pantry Chocolate & Pumpkin Cake
A munchable little cake from this artisan bakery based in South London. Their products are all gluten free, dairy free and yeast free. Elvira’s focus on the use of seasonal produce and traditional English recipes in their baking.
Glutenfreegan Vanilla Cake Mix
I’m looking forward to doing some quick home baking with this gluten free, dairy free, vegan cake mix from this small, family-run business. They even recommend a white chocolate icing recipe to go on top of the cake…yummmm.
Naked & Raw Cacao truffles
Shortlisted in the final of the Great British Food Awards, these chocolates had a big billing. The truffles are gluten free, dairy free and refined sugar free, made with ethically sourced cacao and suitable for diabetics. They are dark chocolate so a couple will quickly satisfy any chocolate cravings.
The Chicken Shed Bee Pollen Chocolate
Guilt-free organic chocolate packaged ethically (vegetable-based inks and recyclable packaging), what’s not to love. The packaging is very cool and the gluten free, dairy free, refined sugar free chocolate inside tastes lush. A beautiful dark chocolate bar speckled with globes of bee pollen and flavoured with honey.
How to Get Your Mitts on a Send Me Free From Box
What a selection of gluten free goodies – I can’t wait to see what next month’s box has in store for me. For more information on Send Me Free From visit their website www.sendmefreefrom.com. To order your own gluten free Send Me Free From box head to the subscription page www.sendmefreefrom.com/subscriptions. And don’t forget to use code “mygfguide10” for your 10% discount!
*This is a paid sponsored feature in association with Send Me Free From. I only ever advertise products that I personally enjoy and am happy to recommend to you all. All opinions on www.mygfguide.com are my own and are 100% genuine.
The last few weeks have been a bit of a whirlwind! Our daughter Alba was born in March and since then my days have been filled with nappy changes, breastfeeding and constantly walking around to try to get her to nap. Finding time for nutritious meals has been surprisingly challenging…grabbing an extra nap while the baby sleeps always wins out over meal prep. That’s where my smoothie bowl recipe comes into play.
A healthy diet is important when breastfeeding but it’s a challenge to resist quick fix ready meals and chocolate when you are short on time. I need extra vitamins and iron to ensure both Alba and I stay fit and strong, so I am now constantly looking for quick fixes.
Ocean Spray got in touch to tell me they have launched new juices that are PERFECT when you need a big vitamin boost. Their new Whole Berry juices are made with crushed whole cranberries (40 in every 200ml glass) and other fruit. The juice includes the cranberry skin, seeds and flesh so, unlike most juices, you get the same goodness and nutritional benefit as eating whole fruits. Cranberries have lots of health benefits, hence they are ideal for pregnant women and nursing mums like me. They are an excellent source of iron, vitamins A, B and C, folic acid, calcium, potassium and fiber, all of which are essential for a healthy diet.
The Ocean Spray Whole Berry juice also tastes lush! It’s like a cross between a juice and a smoothie and it is naturally gluten free. It is delicious on its own but I have also developed a super simple smoothie bowl recipe that time-poor parents can whip up in no time at all. Instead of reaching for that chocolate bar, try my Ocean Spray Whole Berry smoothie bowl instead.
Whole Berry Smoothie Bowl (makes one big bowl or two smaller bowls)
My super simple smoothie bowl recipe is quick and easy to whip up. It uses naturally gluten free Ocean Spray Whole Berry juice, plus other ingredients from your freezer and store cupboard – the toppings are very flexible too, just use whatever you have. Invaluable when you don’t have time to pop out to buy lots of fresh fruit or very specific ingredients. Make it pretty if you have time and want to treat yourself to a beaut bowl, or simple chuck the toppings on and eat if you are short on time.
100g frozen fruit
100g plain yoghurt (full fat is best if you are breastfeeding)
100ml Ocean Spray Wholeberry juice
Healthy toppings of your choice
Simply blitz the frozen fruit, yoghurt and juice together in a blender or using a stock blender (told you it was easy) and pour into a bowl.
Top with whatever goodies you have in your cupboards – granola, nuts, seeds, coconut, dried fruit, fresh fruit all work really well.
Eat straight away and wash down with a chilled glass of Ocean Spray Whole Berry juice.
About Ocean Spray Whole Berry
Ocean Spray Whole Berry is available in two yummy flavours:
Cranberry – crushed whole cranberry fruit juice blend
Cranberry, Raspberry, Blueberry & Strawberry – crushed whole mixed fruit juice blend
The cranberry, raspberry, blueberry and strawberry juice is especially good and makes the smoothie bowl extra tasty. Both juices are available to buy in Sainsbury’s, Waitrose, Asda, Co-Op and Booths, RRP £2.99 for a 850ml carton. For more information visit www.oceanspray.co.uk/wholeberry.
*This is a paid sponsored feature in association with Ocean Spray. I only ever advertise products that I personally enjoy and am happy to recommend to you all. All opinions on www.mygfguide.com are my own and are 100% genuine.
I am delighted to be featuring some recipes from wonderfully talented baker Henrietta Inman this month, including this gluten free souffle recipe. Her delicious chocolate and chestnut ricotta souffle are fully gluten free and this gluten free souffle recipe can be found in Henrietta’s upcoming book, The Natural Baker. I was lucky enough to be given a sneak preview and there are tonnes of fabulous gluten free recipes in there (note not all the recipes in the book are gluten free, but she has a good number of gluten free recipes featured).
In the meantime, enjoy this gluten free souffle recipe straight from the lovely lady herself.
Chocolate and Chestnut Ricotta Gluten Free Souffles (Makes 3 small gluten free souffles)
Chocolate and chestnut, like chocolate and orange, chocolate and mint and so many more bitter cocoa combinations, are meant to be together. Unlike a traditional sweet soufflé mix, which involves a pastry cream foundation, these have a velvety smooth ricotta base. This creates a gorgeously light souffléd mix that balances out the luscious bursting centre of rich, melting chocolate and marrons glacés. Serve with chestnut or vanilla ice cream and your guests will be silenced by satisfaction!
You can always leave out the marrons glacés, if you would prefer a plain chocolate gluten free soufflé; the recipe will still work just as well, though perhaps won’t be quite as festive.
soft unsalted butter, for the ramekins 15g (½oz / 1 tbsp) cocoa powder, plus 2 tsp for the ramekins
45g (1¾oz / ¼ cup) light brown muscovado or coconut sugar, plus 2 tsp for the ramekins
3 x 5g (⅛oz) lumps of 70–85% cocoa solids dark chocolate
3 marrons glacés, halved
135g (4¾oz / ⅔ cup) ricotta
2 eggs, separated
golden icing (confectioners’) sugar, to dust (optional)
Preheat the oven to 180°C/350°F/gas mark 4 and place a baking tray (sheet) inside to heat up.
Butter 3 ceramic ramekins using a pastry brush, brushing vertically up the sides of the ramekins, as if to help the soufflé rise up. Combine the extra teaspoons of cocoa powder and sugar and coat the bottom and sides of the ramekins with this, tapping out any excess. Set aside.
Sandwich each piece or pieces of chocolate (if they’ve broken more) between 2 halves of a marron glacé.
Fill an ovenproof and flameproof roasting tin (pan), large enough to fit all the ramekins in, with water 2–3cm (¾–1¼in) deep, and put over a medium-high heat until it comes to the boil.
Meanwhile, combine the ricotta, cocoa powder and egg yolks. Separately whisk the egg whites until light and fluffy, then add the muscovado sugar and whisk a little more until just combined. Fold the whisked whites carefully into the ricotta base. Divide the mix between the 3 ramekins. Push the chocolate-filled chestnuts into the centre of each and down to the bottom. Using a palette knife, or a regular knife, run over the top of each soufflé so it has a smooth top, then sweep around the edge of each ramekin with your thumb so that you can just see the rim.
Turn the boiling water off under the roasting tin (pan), place the soufflés in it so that the water comes 2–3cm (¾–1¼in) up the sides of each ramekin, and place on the hot tray in the middle of the oven. Bake for 12–15 minutes, or until risen with a slight wobble, and serve immediately, dusted with icing (confectioners’) sugar, if you like.
Thank you, Henrietta for sharing this glorious gluten free recipe!
Loved this recipe? Check out these other gluten free baking recipes:
I am delighted to be featuring some recipes from wonderfully talented baker Henrietta Inman this week. This versatile gluten free banana bread recipe is from Henrietta’s upcoming book, The Natural Baker, and is a fabulous one to try making yourselves. Gluten free banana bread smothered in a variety of tasty toppings…what’s not to love! I was lucky enough to be given a sneak preview of Henrietta’s book and there are tonnes of fabulous gluten free recipes in there (note not all the recipes in the book are gluten free, but she has a good number of gluten free recipes featured).
In the meantime, enjoy this recipe straight from the lovely lady herself!
Walnut and flaxseed (linseed) banana bread with lots of toppings (serves 10–12)
We all need a quick gluten free banana bread recipe in our repertoire, so I wanted to share mine with you. It’s quick to make and nourishing, packed full of fibre and wholesome deliciousness. I love its caramel flavour from the honey and bananas, the soft, sweet vanilla notes from the coconut oil, the crunch from the seeds and the great crust. It’s also not too sweet, allowing for extra drizzles of honey or maple syrup once it gets on your plate, if you want. It’s a mash-it-up, shove-it-in-the-tin kind of cakey-loaf. Bake it in the evening, ready for breakfast the next morning; when the timer goes, just turn the oven off, open its door and leave the loaf there to wake up to. It’s also great at teatime, or in a lunchbox.
For the gluten free banana bread:
100g (3½oz / ½ cup) virgin coconut oil, melted, plus more for the tin (pan) 100g (3½oz / ¾ cup) walnuts
100g (3½oz / 1 cup) ground almonds pinch of sea salt flakes
generous pinch of ground nutmeg
1 tsp ground cinnamon
2 tsp baking powder
100g (3½oz / 1 cup) oat bran
100g (3½oz / ¾ cup) flaxseeds or golden linseeds
100g (3½oz / ⅓ cup) runny honey
2 tsp vanilla extract
500g (1lb 2oz) banana flesh (from
4–5 bananas), as ripe as possible
Toppings I love:
peaches, raspberries, ricotta or mascarpone cheese and honey or honeycomb
figs, yogurt and honeycomb
butter and honey or honeycomb or jam, or date syrup or maple syrup
yogurt and honey or honeycomb and a sprinkle of toasted nuts, seeds or granola, with fresh fruit
yogurt and berries or fruit compote, with a sprinkle of granola
nut butter, jam or squashed berries or banana
ice cream and melted chocolate
tahini, maple syrup, chopped dates or figs and sesame seeds or walnuts
Preheat the oven to 180°C/350°F/gas mark 4. Oil a 18 x 11 x 8cm (7 x 4½ x 3in) loaf tin (pan) and line the base and sides with a piece of baking parchment, so it’s easy to remove the bread after baking.
In a food processor, process the walnuts until fine. Add the ground almonds, salt, nutmeg, cinnamon, baking powder, oat bran and seeds and process to combine. Use a spatula to scrape the ingredients off the bottom of the bowl and process once more.
Add the coconut oil, honey, vanilla and bananas and process until as smooth as possible. (If there are a few lumps of banana, that’s fine.)
Pour the batter into the prepared tin (pan) and bake for 40 minutes. Reduce the oven temperature to 160°C/325°F/gas mark 3, rotate the tin (pan) and bake for a further 30–40 minutes, until a skewer inserted in the centre comes out just clean and the top of the loaf is dark golden brown and firm to the touch. Leave to cool in the tin (pan), then remove from the tin (pan) and serve with any of the toppings listed on the left, or just with butter.
Keep in an airtight container in the fridge for at least 1 week, or cut and freeze in slices for up to 1 month (see page 17). When it’s less fresh, it’s nice warmed up a little in the oven, on a baking tray (sheet) lined with baking parchment.
Variation: Raisins or other dried fruit, whole nuts and other seeds are all nice additions to the batter, each lending a little more flavour and texture.
Thank you, Henrietta for sharing this glorious gluten free recipe!
Loved this recipe? Check out these other gluten free baking recipes:
As big satay chicken fans, we recently decided to stop reaching for the takeaway menu to get our satay fix and I developed a recipe for homemade gluten free satay chicken. I have transformed the thai starter into a full blown gluten free satay chicken main course that will feed the whole family without breaking the bank. Chicken drumsticks are a really cheap way of buying chicken and they have loads of good juicy meat on them. Simply roasted in the oven, then finished off with a peanutty, limey sauce, this is an easy midweek meal. This gluten free satay chicken is perfect served with brown rice or new potatoes and a zingy scoop of rainbow slaw.
Oh and as a bonus, this meal happens to be dairy free too – ideal if you have multiple dietary requirements to cater for!
1 tbsp cooking oil (olive, vegetable, rapeseed, sunflower all fine)
1 tbsp rice wine vinegar
2 tbsp gluten free tamari soy sauce
1 tbsp sweet chilli sauce
The juice of 1 lime
150g crunchy peanut butter
1 tbsp sesame oil
1 tsp chilli flakes
Preheat the oven to 200C. Place the chicken drumsticks in a large baking dish and pour the cooking oil over the top. Turn the drumsticks in the oil so they are well-coated and sit them all with most of the skin facing up. Roast at 200C for 30 minutes, until the skin has started to turn golden.
In the meantime, make the satay sauce in a bowl. Mix the rice wine vinegar, tamari, sweet chilli, lime juice, peanut butter, sesame oil and chilli flakes until you have a smooth paste.
Take the chicken out of the oven and turn the oven down to 180C. Spoon the sauce onto the chicken drumsticks, using the back of the spoon to ensure each drumstick is well-covered. Then the chicken goes back into the oven for a final 15 minutes of cooking at 180C.
After cooking has finished, serve immediately on a bed of rice. Spoon an excess sauce onto the rice (as it tastes goooood, you don’t want to waste any!) and pop a scoop of rainbow slaw on the side. Enjoy!
If you enjoyed this recipe, why not try one of my other Asian-inspired gluten free dishes:
Nairn’s challenged me to come up with two tasty toppings for their new Gluten Free Flatbreads and their Gluten Free Wholegrain Crackers – challenge accepted! As I am pregnant at the moment I wanted to develop a couple of recipes that are both packed with flavour and good nutrients. Eating healthily is especially important when you are expecting and I want to show that healthy food doesn’t mean you have to scrimp on taste.
The result of my kitchen experimentation was two mouthwatering toppings. For the Nairn’s Gluten Free Flatbreads, a delicious homemade smoked mackerel pate with lemon and crunchy toppings (this pate pairs beautifully with the rosemary in the Nairn’s Gluten Free Flatbreads). For the Nairn’s Gluten Free Wholegrain Crackers, a combination of creamy avocado, salty feta cheese and zingy pomegranate seeds – one of my favourite lunchtime go-tos.
Both toppings are full of vitamins and good fats (essential for any balanced diet) and they are quick to make. Perfect for when you want a seriously good snack in a hurry, a light lunch when you are on the go or fuel for juggling the demands of your family. They are certain one of my gluten free store cupboard staples.
My recipes are detailed below and if you want to try them at home you can buy the Nairn’s Gluten Free Crackers and Flatbreads at the following retailers:
Nairn’s Gluten Free Flatbreads – £1.99 – buy online or at Sainsburys.
Nairn’s Gluten Free Wholegrain Crackers – £1.99 – buy online or at Asda, Sainsburys, Tesco, Waitrose plus various independent health stores.
Both the crackers and flatbreads are really handy for travelling or on-the-go by the way, as they come in individually-sealed packets. Pop them in your bag when heading out for dinner too, so you don’t miss out on having something to munch while everyone else is tucking into gluteny bread!
Nairn’s Gluten Free Flatbreads with Homemade Smoked Mackerel Pate
This mackerel pate is easy to make and makes a lovely change from the shop-bought stuff. It’s also healthier, using low fat ingredients and lightened with a little yoghurt. The addition of lemon juice gives it a beautiful freshness too. The pate goes perfectly with the crunch of Nairn’s Gluten Free Flatbreads, especially the rosemary variety. If you are feeling fancy, go one step further and add some sliced apple and radish to your crackers and pate. Or keep it simple with a squeeze of lemon.
Ingredients (Serves 1)
Nairn’s Gluten Free Flatbreads (the rosemary ones work really well for this recipe – the pate makes enough for six crackers, generously topped)
Take the smoked mackerel fillet, remove the skin and then carefully break into chunks, removing any small bones as you go. Place the mackerel chunks into a bowl and break them up further using a fork.
Add the cream cheese, Greek yoghurt and lemon juice to the mackerel. Then add a good grinding of black pepper. Mix the ingredients together with your fork, ensuring they are well-combined. There we have the simply pate – I told you it was easy :).
Spread the mackerel pate onto the flatbreads and serve simply with a little extra black pepper and a slice of lemon. Or for something a bit different, add a few slices of apple or radish to the top of the crackers, for extra goodness and flavour.
Nairn’s Gluten Free Wholegrain Crackers with Avocado, Feta and Pomegranate
Sweet pomegranate and salty feta meet in this twist on classic avocado toast, which pairs perfectly with deliciously crisp Nairn’s Gluten Free Wholegrain Crackers. Try this recipe for a speedy light lunch or large snack to keep you going and a healthy alternative to traditional snacks.
Ingredients (Serves 1)
Nairn’s Gluten Free Wholegrain Crackers
1 ripe avocado
Juice from 1/4 of a lemon
Maldon salt and black pepper
Feta cheese (approx 1/6th of a block will be enough)
A small handful of pomegranate seeds
Aged balsamic vinegar
Extra virgin olive oil
Chilli flakes (optional)
Fresh chives (optional)
Take 1 ripe avocado, destone and peel. Then chop and place the chunks in a bowl. Mash the avocado with a good squeeze of lemon, a pinch of salt and a grinding of black pepper.
Spread the mashed avocado onto the Nairn’s Gluten Free Wholegrain Crackers.
Chop the feta cheese into very small chunks and place a few chunks onto each cracker.
Deseed a pomegranate or, for ease, buy a pot of pomegranate seeds. Sprinkle a few of these beautiful jewel-like seeds onto each cracker.
Finish the crackers by topping with a few drops of balsamic vinegar and olive oil, plus a sprinkle of chilli flakes and fresh chives if you have some.
All the products in the Nairn’s gluten free range are made using fully gluten free oats (as great care is taken by Nairn’s to ensure there is no cross-contamination with gluten during the growing and milling process). Unlike some other gluten free products on the market that contain horrible additives or weird ingredients, the whole Nairn’s gluten free range uses only natural ingredients. Nairn’s do not use any artificial flavours, colours, preservatives or GM ingredients and their whole range is suitable for vegetarians.
I was also impressed and reassured to hear that all Nairn’s gluten free products are baked in a dedicated gluten free facility to standards approved by Coeliac UK. What’s more, they have just invested £6.5 million in a bigger ‘state of the art’ gluten free bakery. Go Nairn’s!
*This is a paid sponsored feature in association with Nairn’s. I only ever advertise gluten free products that I personally enjoy and am happy to recommend to you all. All opinions on www.mygfguide.com are my own and are 100% genuine.
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.
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.
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.
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.
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.
Pour the peanut butter tahini sauce over the noodles in the wok and stir well to ensure everything is well-coated.
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:
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)
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
Preheat the oven to 180C (fan).
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.
Line a cupcake or muffin tray with cupcake cases.
Divide the gluten free cupcake mixture between the cases, so that each is filled to about 2/3 of the way up the case.
Bake for approximately 20 minutes, until your cake tester comes out clean from the centre of your test cupcake.
Gentlly take the gluten free cupcakes out of the tray and onto a wire cooling rack. Leave to cool completely.
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.
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.
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:
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)
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
1 large clove of garlic
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.
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.
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).
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.
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.
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: