This is a ridiculously easy and quick gluten free recipe. Don’t get me wrong, it’s not exactly haute cuisine, but it is tasty and filling, and just a little different. It’s straight from the pages of ‘The Return of the Naked Chef’ by Jamie Oliver but I tweaked it with some ginger as I thought it would … Read more
When I make a risotto, I sometimes feel a little guilty about the, well, whiteness of it all. You could hardly call a risotto low-GL (glycaemic load) food, and I tend to feel better if I keep the GLs down. But then I love (love) risotto. So I went looking for a gluten free rice … Read more
I love it when people send me gluten free foods to test – I mean, what a perk 🙂 Malt vinegar in a ‘gluten free’ cooking sauce? It was a bit of a disappointment when I received these Table B’hote cooking sauces (I know, odd name, but it’s apparently targetted at the boating market). I … Read more
I’ve recently got back into eating liver after avoiding it for years after the dry chewy nastiness of childhood. Turns out lambs’ liver is both subtly flavoured, and really tasty. Not however, tasty enough for the rest of the family to eat a massive pile of it fried like me, so I made a lambs … Read more
If you read Gluten Free Food Freak regularly, you’ll know I’m a fiend for wedging goodness into the kids’ food at every opportunity. That, plus my rabid fascination with hearty gluten free breakfasts, is pretty much my sole raison d’etre. So last night, at a loose end (or rather too knackered to be bothered doing … Read more
I know the waffle is part of the American psyche, but here in the UK I reckon the pancake is the lead sweet breakfast player. And in our gluten free household, waffles hadn’t graced the table in decades. Until my birthday that is. When Gluten Free Wifie presented me with a gorgeous wee waffle iron … Read more
This isn’t going to be hard. Take one whole sea trout. Roast it at 200C/400F until just cooked at the shoulder. (you can tell by prying the flesh apart with the tip of a knife and looking). Don’t overcook it. Rest for 5 minutes. Eat it. You don’t need to season it, herb it, or … Read more
I’m starting a quest to make the ultimate granola bar – with the challenging caveats that it must be gluten free, dairy free, soya free, egg free AND should be robust enough to handle a bouncy day in a kid’s rucksack. I know, not so easy. It’s easy enough to go and buy a nut … Read more
It doesn’t sound very likely does it? Gluten free, yeast free, egg free bread? Bread that actually rises and ends up, well, bread-like? And not only that, but gluten free, yeast free bread that actually tastes like bread – like yeasty bread in fact. How do they do it? I really don’t know actually, it’s some … Read more
Every now and then I try a new gluten free pancake recipe for breakfast. This one worked well, so i thought I’d better scribble it down. This morning I combined some gram flour, cornflour (corn starch), tapioca starch (arrowroot), cinammon, fruit sugar and sodium bicarbonate and it worked very nicely thank you. Here are the … Read more
