Gluten-free doesn't mean you have to give up your favourite foods. Instead, you can swap out the ingredients that contain gluten for gluten-free alternatives. Here are some of our favourite recipes, from fluffy pancakes to savoury pizza and comforting pasta.
| Recipe | Ingredients | Cooking Time (mins) |
|---|---|---|
| Buckwheat Pancakes with Mushrooms | Buckwheat flour, milk, eggs, butter, button mushrooms, garlic, parsley, salt, pepper | 20 |
| Veggie Burgers | Gluten-free rising agent, plant-based milk, gluten-free flour, brown sugar, olive oil, tofu, soy sauce, almonds, hazelnuts, egg, salt, pepper, chili powder | 30 |
| Gluten-Free Pancakes | Bananas, eggs, cornflour | 10 |
| Gluten-Free Pizza | Water, tomato sauce, meat of choice, grated cheese, salt, sugar, yogurt, olive oil, egg, gluten-free baking powder, gluten-free flour, toppings | 45 |
| Gluten-Free Avocado Risotto | Risotto rice, butter, white onion, white wine, vegetable stock cube, pepper, parmesan, avocado, pine nuts | 30 |
| Crustless Mushroom Quiche | Mushrooms, butter, eggs, milk, crème fraîche, cornstarch, gruyère cheese, salt, pepper | 25 |
| Gluten-Free Cauliflower Tabbouleh | Cauliflower, raisins, pine nuts, onions, egg yolk, cream cheese, mustard, olive oil, dill, turmeric, salt, pepper | 15 |
| Gluten-Free Courgette Carbonara | Courgettes, lardons or butter, grated parmesan, egg yolks, olive oil, cream | 20 |
| Gluten-Free Lentils and Squash | Red lentils, onion, squash, coconut milk, vegetable stock cube, olive oil, cumin, coconut powder, coriander, salt, pepper | 30 |
| The Mermaid Bowl (Gluten-Free Breakfast) | Banana, chia seeds, cinnamon, raspberries, goji berries, coconut milk, almond milk, spirulina, dark chocolate chips, grated cocoa | 5 |
Buckwheat Pancakes with Mushrooms
You can bake while removing gluten from your diet and it can be just as delicious as traditional recipes. These buckwheat pancakes can be served for breakfast or as a light meal.
A savoury mushroom filling takes this dish to the next level.
Ingredients (serves 4):
- 100g buckwheat flour
- 1/2 glass of milk
- 2 eggs
- 30g butter
- 200g button mushrooms
- 1 clove garlic
- 4 tbsp chopped parsley or shallots
- Salt and pepper
Preparation:
Pancake batter:
- Add the eggs to the flour.
- Mix and add the milk using a whisk.
- Let stand for an hour before cooking in a buttered pan.
Pancake filling:
- Slice mushrooms and cook in butter.
- Add crushed garlic.
- Add the chervil.
Place the filling in the middle of the pancake and fold the edges toward the centre to form a square.
Gluten is a protein found in wheat, barley, and rye, giving baked goods elasticity and chewy texture. However, for those with coeliac disease or gluten sensitivity, it can trigger severe digestive issues. Many people also choose a gluten-free diet for its potential health benefits, such as improved digestion and reduced bloating. Whether you're avoiding gluten for medical reasons or simply looking to explore new recipes, plenty of delicious, gluten-free alternatives are available!
Veggie Burgers
There are lots of foods without gluten. But gluten-free and veggie? These burgers include protein-rich tofu, crunchy nuts, and flavourful spices.
These are a great alternative to traditional meat burgers.
Ingredients (serves 6):
- 1 package gluten-free rising agent (baker’s yeast)
- 250ml plant-based milk (almond, hazelnut, coconut, or oat)
- 350g gluten-free flour (chickpea or rice flour recommended)
- 30g brown sugar
- 2 tbsp olive oil
- 1 block/package tofu
- 6 tbsp gluten-free soy sauce
- 6 tbsp whole almonds
- 6 tbsp hazelnuts
- 1 egg
- 8 tbsp gluten-free flour
- Salt, pepper, and chilli powder
Preparation:
For the gluten-free bread:
- Place the rising agent in 4 tbsp warm plant-based milk for 15 mins.
- Mix flour, sugar, a pinch of salt, milk, and oil into the rising agent mixture.
- Knead for 10–15 mins.
- Cover with a damp tea towel and let rise for 1.5 hours.
- Shape into 6 small balls and let rise for 45 mins.
- Bake for 15–20 mins at 180°C, then cut in half.
For the burger patties:
- Mix the remaining ingredients into a paste.
- Heat a pan with olive oil.
- Shape the paste into patties (use baking moulds for uniform size if desired).
Serve with tomatoes, lettuce, pickles, mayo, and cheese.
Gluten-Free Pancakes
These gluten-free pancakes are sweet, and bananas and cornflour are used for a dairy-free breakfast.
Ingredients (serves 4):
- 2 bananas
- 2 eggs
- 50g cornflour
Preparation:
- Peel and mash the bananas in a bowl.
- Break and beat the eggs.
- Add cornflour and mix.
- Heat a buttered pan and cook pancakes.
Serve with honey, agave syrup, maple syrup, or homemade jam.
Gluten-Free Pizza
Whatever your reasons for going gluten-free, you can still have a lot of the same foods you enjoyed before.
Gluten-free pizza can have a soft, crispy flour crust. You can add your delicious toppings of choice with a tomato sauce and cheese base.
Ingredients (serves 6):
- 600ml water
- Tomato sauce
- Meat of choice (tuna, ground beef, chicken, etc.)
- Grated cheese
- Pinch of salt
- Pinch of sugar
- 50g yogurt
- 1 tbsp olive oil
- 1 egg
- 1/2 tbsp gluten-free baking powder
- 200g gluten-free flour (corn, almond, chickpea, coconut, or cassava)
- Optional toppings: basil, tomatoes, olives, green peppers, etc.
Preparation:
- Mix flour, baking powder, salt, and sugar.
- Add egg, oil, and yogurt, then slowly add water.
- Knead the dough until stretchy.
- Cover with a damp towel and let rise for 2+ hours.
- Spread out dough, add sauce, and place toppings.
- Bake at 200°C for 10–15 mins, until the cheese melts and the crust is golden.
Tip #1
Use binders
Since gluten gives structure, add eggs, psyllium husk, or xanthan gum to improve texture.
Tip #2
Don't overmix
Gluten-free flour reacts differently than wheat, so mix just enough to combine ingredients.
Tip #3
Let batters rest
This allows flour to absorb moisture and improves consistency.
Tip #4
Check labels
Even foods like soy sauce and chocolate can contain gluten!
Tip #5
Experiment!
Try different flours and ingredients to find what works for your taste.
Gluten-Free Avocado Risotto
Anyone thinking about going gluten free should try this. This creamy and comforting gluten-free risotto combines avocado, parmesan, rice, and white wine for a comforting winter meal.
Ingredients (serves 4):
- 400g risotto rice
- 50g butter
- 1 white onion
- 100–150ml white wine
- Gluten-free vegetable stock cube
- Pepper
- 50–70g parmesan
- 1 avocado
- 2 handfuls of pine nuts
Preparation:
- Melt butter in a pot and brown chopped onion.
- Add rice and mix until coated in butter.
- Pour in white wine and let evaporate.
- Season with pepper.
- Add stock cube to 1–1.5L boiling water.
- Slowly add stock to rice and let boil off, or cook for 20 mins.
- Stir in butter and parmesan.
- Add avocado and crushed pine nuts before serving.
Crustless Mushroom Quiche
You can make a gluten-free quiche with a delicious creamy texture by skipping the crust.
Ingredients (serves 6):
- 300g mushrooms (button, portobello, etc.)
- 20g butter
- 4 eggs
- 200ml milk
- 200ml crème fraîche or sour cream
- 3 tbsp cornstarch
- 150g grated gruyère cheese
- Salt and pepper
Preparation:
- Preheat oven to 210°C.
- Cook mushrooms in butter on low heat.
- Mix milk, crème fraîche, cornstarch, and cheese in a bowl.
- Season with salt and pepper.
- Add mushrooms and pour into a baking mould.
- Bake for 20 mins.
? TIMELINE: Top Gluten-Free Flour Alternatives
Alternative #1
Almond Flour
Adds a slightly nutty flavour, perfect for baking.
Alternative #2
Coconut Flour
Great for low-carb recipes, absorbs moisture well.
Alternative #3
Rice Flour
A staple in gluten-free baking and works in most recipes.
Alternative #4
Chickpea Flour
Ideal for savoury food, such as pasta and flatbreads.
Alternative #5
Tapioca Flour
Adds chewiness, commonly used in cakes and scones.
Alternative #6
Buckwheat Flour
Naturally gluten-free, great for pancakes and bread.
When using gluten-free flour, mix different types to get the best texture for your baking!
Gluten-Free Cauliflower Tabbouleh
This is a low-carb twist on the classic salad. This gluten-free tabbouleh uses cauliflower, nuts, and herbs to make a healthy side dish or a light meal.
Ingredients (serves 6–8):
- 450g cauliflower
- 50g raisins
- 50g pine nuts
- 2 onions
- 1 egg yolk
- 2 tbsp cream cheese
- 1 tsp mustard
- 150ml olive oil
- Spices: dill, turmeric, salt, and pepper
Preparation:
- Soak raisins in warm water.
- Chop onions.
- Grate cauliflower.
- Mix egg yolk, mustard, salt, pepper, and turmeric, adding olive oil gradually.
- Stir in cream cheese and dill.
- Combine cauliflower, raisins, pine nuts, onion, and half the sauce.
- Serve with the remaining sauce on the side.
Gluten-Free Courgette Carbonara
This is a gluten-free pasta alternative. Swap the pasta for courgette, and when combined with cheese, crispy bacon, and a silky sauce, it's a relatively low-carb meal.
Ingredients (serves 4):
- 1kg courgettes
- 100g lardons or butter
- 75g grated parmesan
- 2 egg yolks
- 1 tbsp olive oil
- 150ml cream
Preparation:
- Brown lardons or butter in a pan.
- Grate or slice courgettes into spaghetti-like noodles.
- Drain lardons and cook courgettes for 3 mins in olive oil.
- Mix cream and egg yolks, then add lardons and courgettes.
- Sprinkle with parmesan, salt, and pepper before serving.
Gluten-Free Lentils and Squash
This meal is packed with plant-based proteins and healthy ingredients. It combines lentils, coconut milk, and roasted squash.
Ingredients (serves 4):
- 120g red lentils
- 1 onion
- 1 slice of squash
- 100ml coconut milk
- 1/2 vegetable stock cube
- 2 tsp olive oil
- 1 pinch cumin
- 4 pinches coconut powder
- 2 sprigs coriander
- Salt and pepper
Preparation:
- Rinse lentils, cut squash into pieces, slice onion.
- Sauté onion in oil, adding cumin.
- Stir in lentils for 3 mins.
- Dissolve stock cube in 500ml hot water, add to pan.
- Bring to boil, reduce heat, and add coconut milk.
- Cook for 15–20 mins.
- Serve with coconut, coriander, salt, and pepper.
The Mermaid Bowl (Gluten-Free Breakfast)
This colourful, gluten-free breakfast bowl features fresh fruit, chia seeds, and chocolate for a sweet, nutrient-rich start to the day.
Ingredients (serves 1):
- 1 banana
- 1 tbsp chia seeds
- 1 pinch cinnamon
- 1 handful raspberries
- 1 tbsp goji berries
- Splash of coconut milk
- 1 tbsp almond milk or cream
- 1 pinch spirulina
- 1 tbsp dark chocolate chips
- 1 tbsp grated cocoa
Preparation:
- Blend banana with spirulina until smooth and turquoise.
- Arrange other ingredients in a bowl for a visually appealing dish.
Gluten-Free Cooking Made Simple
If your cooking ability is holding you back, why not look for a cooking tutor on the Superprof website?
You can find tutors who specifically focus on different cuisines worldwide and cooking for certain dietary requirements.
With so many tutors offering the first session for free, you can try a few before choosing the right tutor and the kind of food you'd like to make.
Enjoyed this article? Leave a rating!
Loading...
