Why go gluten free – While some people are born with Celiac disease it can also develop later in life, with many adults being diagnosed between 40 and 60. Making adjustments to your diet and the meals you can prepare doesn’t need to be difficult with these great recipes
Gluten-free pizza
Ingredients- Gluten-free base, 2 tbsp olive oil, 1 small onion finely chopped, 1 x 400g can chopped tomatoes, 2 tbsp tomato purée, 1 tsp caster sugar, ½ small bunch basil leaves shredded, 2 x 125g balls buffalo mozzarella.
Instead of making your own dough and to save time, you can use the store-bought gluten-free pizza bases for a fast and convenient meal without sacrificing flavour.
Heat the oven to 220°C (200°C fan) mark 7, and get two baking trays in to warm up.
For the sauce, heat the oil in a small pan and cook the onion gently with a good pinch of salt over low heat for 10 minutes, or until softened. Add the chopped tomatoes, tomato purée, and sugar, and bring to a very gentle simmer. Leave it to boil uncovered for 25–30 minutes, stirring constantly, until thickened and reduced. Puree the sauce using a hand blender until smooth, season to taste, and add the basil. Leave to cool slightly before using.
Put a thin covering of the ready sauce onto the bases and cover with ripped mozzarella pieces. Put the trays on the preheated baking sheets in the oven and cook for 8–10 minutes, or until the edges are golden and firm.
Spiced haricot beans
Ingredients- Canned beans are a brilliant and tasty source of plant-based protein. They are affordable and full of fibre. Ingredients- olive oil, 4 sprigs of coriander, 1 heaped tablespoon curry paste, 1 level teaspoon ground turmeric, 1 x 400g tin of haricot beans,160g frozen leaf spinach, red wine vinegar
Heat a non-stick pan over medium heat and add 1 tablespoon of olive oil. Chop the coriander stalks finely, reserving the leaves until later, and add them into the pan along with the creamy korma curry paste and the ground turmeric.
Simmer for approximately a minute, then add in the haricot beans and liquid, and the frozen spinach. Bring to the boil, then reduce heat and simmer for 5 minutes, or until the spinach is thawed. Stir frequently and add a splash of water if it begins to thicken too much.
Once cooked, season to taste with black pepper, red wine vinegar, and sea salt. Finish with the reserved coriander leaves. Paneer can be served with this.
Salted honey butter
Ingredients- 200g unsalted butter, at room temperature, 3 tablespoons runny honey
Whisk the butter in a bowl until it is extremely smooth. Add in the honey and a pinch of sea salt, and then keep beating until all the ingredients are properly combined.
Your salted honey butter is now ready for action! Spread it on toast, crumpets, or pancakes, or add it to your baking to give your creations a sweet, salty edge.
Labne
Ingredients- 1 tbsp sea salt, 2kg (4lb 8oz) plain yogurt, olive oil as needed
Start by whisking the salt into the yogurt, blending well, and tasting to season with salt if necessary.
Pour the yogurt into a bit of muslin or cheesecloth, and sit it in a colander over a bowl. Refrigerate and allow it to drain for at least 12 hours, depending on the thickness desired—the longer it drains, the thicker it will be.
Once the Labne has achieved the texture you’re looking for, check the seasoning one more time and add salt if needed. You may serve the Labne as a dip with a sprinkle of extra virgin olive oil, or transfer it to an airtight container, pour olive oil over the surface, and place it in the refrigerator for up to two weeks.
Gluten-free food provides a variety of advantages, from better digestion for the sensitive individual to a lighter, frequently healthier substitute for conventional meals. With suitable ingredients and preparation, they are no less palatable—if not more—than their gluten versions, affirming that sound eating does not have to come at the expense of flavor.
