Gluten Free recipes

Choosing a gluten free recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Creamy Hummus

  Preparation takes 22 minutes. Cooking takes 33 minutes. Allow 57 minutes in total. Makes 6 servings. Key ingredients: tinned chickpeas, from approximately 2 × 400 g tins, water for simmering, light tahini made from hulled sesame seeds, freshly squeezed lemon juice, garlic. Equipment: 2-litre saucepan, Sieve, Digital scales, Measuring jug, Citrus squeezer, Fine grater, Food processor with approximately 1.5-litre bowl capacity, Spatula, Large plate, Fork, Shallow serving bowl.

  Kitchen tip: The schedule starts with tinned chickpeas and ends with immediate serving. Home-cooked chickpeas require separate advance preparation and safe handling as described in Ingredient notes.

• Greek salad with feta and oregano

  Preparation takes 15 minutes. Allow 15 minutes in total. Makes 4 servings. Key ingredients: ripe tomatoes, raw weight before coring, cucumber, prepared raw weight after trimming and any necessary deseeding, green pepper, trimmed raw weight, approximately 1 medium-large pepper, red onion, peeled raw weight, pitted Kalamata olives, drained weight. Equipment: Clean chopping board and sharp knife, Colander, Small bowl for optional onion soaking, Clean tea towel or kitchen paper, Measuring spoons, Wide, shallow serving bowl, approximately 2 litres, Two large serving spoons.

  Kitchen tip: Dry the vegetables and drain the olives well. Dress just before serving to avoid diluting the dressing with excess water.

• Fork-Mashed Guacamole

  Preparation takes 10 minutes. Allow 10 minutes in total. Makes 4 servings. Key ingredients: ripe avocados, usually 2 medium-large (approximately 450–550 g whole), fresh lime juice, divided: 15 ml initially and up to 5 ml to finish, white onion, fresh jalapeño, divided: 5 g initially and up to 5 g to finish, fresh coriander leaves and tender stems. Equipment: 750 ml–1 litre mixing bowl, Fork, Chopping board, Sharp knife, Spoon, Kitchen scales, Measuring spoons, Serving bowl.

  Kitchen tip: Prepare the aromatics before cutting the avocados to limit browning.

• Chana masala

  Preparation takes 10 minutes. Cooking takes 35 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: neutral cooking oil, such as sunflower or rapeseed oil, cumin seeds, onion, finely chopped, fresh ginger, peeled and finely grated, garlic, finely grated or minced. Equipment: 28 cm (11-inch) deep frying pan or sauté pan, approximately 3 litres (3 quarts) capacity, Chopping board and knife, Fine grater, Colander, Measuring jug and measuring spoons, Wooden spoon or heatproof spatula.

  Kitchen tip: Finely chop the onion so it softens within the stated cooking time; large pieces will take longer.

• Caribbean Steamed Fish with Callaloo and Sweet Plantains

  Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: white fish fillets, callaloo leaves, canned diced tomatoes, ripe plantains, vegetable oil. Equipment: large skillet with lid, frying pan, knife, cutting board, spoon, bowl.

  Kitchen tip: Use firm fish fillets to ensure they hold together during steaming.

• Lebanese Braised Chicken with Seasonal Root Vegetables

  Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg), olive oil, carrots, peeled and cut into 3 cm chunks, parsnips, peeled and cut into 3 cm chunks, turnips, peeled and cut into 3 cm chunks. Equipment: large heavy-bottomed braising pan or Dutch oven, wooden spoon, chef’s knife, cutting board, measuring spoons, measuring cup, tongs.

  Kitchen tip: For extra crisp skin, pat the chicken very dry before searing and avoid overcrowding the pan.

• Peruvian-Style Steamed Fish with Aji Amarillo and Sweet Potato

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: white fish fillets such as cod or halibut, aji amarillo paste, garlic, lime juice, olive oil. Equipment: steamer basket or steaming rack, large pot with lid, mixing bowl, knife, cutting board, measuring spoons, measuring cups.

  Kitchen tip: Ensure the steaming water is simmering gently but not touching the food to avoid boiling the fish directly.

• Honey Mustard Glazed Pork Tenderloin with Roasted Autumn Vegetables

  Preparation takes 20 minutes. Cooking takes 40 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: pork tenderloin (about 500 g / 1.1 lbs), Dijon mustard, honey, garlic, minced, apple cider vinegar. Equipment: oven, baking tray, mixing bowl, measuring spoons, kitchen knife, cutting board, small bowl, whisk or fork.

  Kitchen tip: Use a meat thermometer to avoid overcooking pork; it should read 63°C (145°F) when safely done.

• Pan-Seared Salmon with Spring Vegetable Medley

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: salmon, skin-on, asparagus, trimmed and cut into 5 cm pieces, snap peas, trimmed, baby carrots, halved lengthwise, garlic, minced. Equipment: frying pan, tongs, knife, cutting board, spatula, plate.

  Kitchen tip: Dry the salmon skin thoroughly before cooking to ensure crispiness.

• Roasted Autumn Vegetable and Herb-Crusted Chicken Thighs

  Preparation takes 20 minutes. Cooking takes 45 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 150g / 5 oz each), gluten-free breadcrumbs, fresh parsley, finely chopped, fresh rosemary, finely chopped, fresh thyme leaves. Equipment: oven, large roasting tray, mixing bowl, measuring spoons, knife, cutting board.

  Kitchen tip: For extra crisp skin, leave the chicken uncovered in the fridge for up to 1 hour before cooking to dry the skin.

• Hearty Autumn Chicken and Butternut Squash Stew

  Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash (about 700 g / 1.5 lb), peeled and cut into 2.5 cm cubes, olive oil, onion, chopped, carrots, peeled and sliced. Equipment: oven, large roasting tray, large heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, cutting board.

  Kitchen tip: Ensure chicken is cooked to an internal temperature of 74°C (165°F) for food safety.

• Autumn Roasted Chicken with Butternut Squash and Sage

  Preparation takes 15 minutes. Cooking takes 40 minutes. Allow 55 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, butternut squash, peeled and cut into 3 cm cubes, olive oil, salt, plus more to taste, black pepper, plus more to taste. Equipment: oven, large roasting pan or ovenproof skillet, meat thermometer, tongs, stove.

  Kitchen tip: Use a meat thermometer to ensure chicken is fully cooked for food safety (74°C/165°F internal temperature).