Leeds Coeliac Group
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Recipes

SAVOURY RECIPES Sweet recipes >>


GLUTEN FREE PANCAKES

200g Plain gluten free flour
2 eggs 
500ml milk 
Pinch of salt
Butter / spread to grease your pan

Frying pan / pancake pan

  1. Mix flour and salt together
  2. Beat in the eggs
  3. Slowly add the milk (a little bit at a time) and keep stirring
  4. This mixture does look very runny compared to 'traditional' pancakes but it works
  5. Grease your pan and add enough pancake mixture to coat the base of the pan
  6. Wait until your pancake starts to curl at edges or change colour and flip it over until it looks the same on this side
  7. Coat with your chosen topping...whatever takes your fancy
  8. Enjoy

Before starting your next pancake, thoroughly mix the batter again, otherwise the mix begins to seperate.


GLUTEN FREE YORKSHIRE PUDDINGS

50g Cornflour
50g Plain gluten free flour
3 eggs - beaten
140ml milk (¼ pint)
Pinch of salt
2tbl spoons vegetable oil

Patty tin / Muffin tray

  1. Preheat your oven to 200-220 degrees.
  2. Mix cornflour and gluten free flour together, add the salt and whisk in the eggs to form a thick batter. Add the milk, whisk the mixture until smooth.
  3. Divide the oil between 9 wells and warm in the oven until smokey.
  4. Remove the tray from the oven, quickly divide the mixture between the 9 wells and return to the oven to bake.
  5. Cook for 20-25 minutes until the puddings have risen and are golden brown.

CHEESY CHICKEN BITES

300g skinless, boneless chicken breasts
25g dried polenta
25g parmesan cheese - grated
1 egg
1 teaspoon mustard powder
Ground black pepper - to your own taste

Non stick baking tray

  1. Preheat oven to 200.
  2. Cut your chicken into evenly sized strips or chunks.
  3. Mix the polenta, mustard powder, parmesan cheese and freshly ground black pepper together.
  4. In another bowl beat your egg.
  5. Dip the pieces of chicken into the beaten egg, then roll them in the polenta mixture.
  6. Put the coated pieces of chicken onto a baking tray and cook in the preheated oven for 15 minutes.
  7. Serve with salad, vegetables or potatoes.

YELLOW SPLIT OILY DAL (LENTILS)

(Also known as Toor Dal or Arhar Dal). Serves 4-6

6oz /200g yellow dal
2 thin slices of crushed/ground ginger
½ teaspoon ground turmeric
Salt to taste
2 tablespoons of oil
1 teaspoon of mustard seeds
2 tablespoons of ground tomatoes (tinned or fresh)
¼ teaspoon red ground chillies
4 curry leaves
2 red dried chillies
1 tablespoon lemon juice
¼ teaspoon of crushed green chillies (optional)

Preparation method

  1. Wash the dal and cover with water, bring to the boil.
  2. Remove any scum that collects on the top.
  3. Add salt and turmeric.
  4. Cover, leaving the lid slightly ajar.
  5. Place on a low heat.
  6. Simmer gently until lentils are tender, approximately 20-30 minutes. Stir to prevent lentils sticking to the pan.
  7. Heat the oil in a frying pan.
  8. Add mustard seeds, curry leaves, red chillies, garlic and tomatoes, simmer on allow heat for 4-5 minutes.
  9. Pour mixture over lentils, add lemon juice, garnish with fresh coriander.
  10. Serve with plain boiled rice.

ALLO KI TIKKIE (POTATO PATTIE)

1lb / 450g boiled mash potatoes
1 teaspoon ground green chillies (optional)
½ teaspoon red ground chillies
1 teaspoon pomegranate powder
Salt to taste
1 teaspoon fresh coriander
2 teaspoon rice or gram flour (to bind)
Oil to fry

Preparation method

  1. Boil and mash the potatoes
  2. Add salt, pomegranate powder, rice flour, red chillies, green chillies and chopped fresh coriander
  3. Make small balls from the mixture and flatten
  4. Heat the oil and add flat patties
  5. Fry until golden brown on both sides
  6. Serve with coriander chutney (see below)

CORIANDER CHUTNEY

1 bunch of coriander
1 small onion or 2 spring onions, roughly chopped
1 or 2 green chillies
½ teaspoon salt
½ tablespoon lemon juice

Preparation method

  1. Take large stalks off the coriander and discard. Put in a blender with the onion and chillies.
  2. Add the salt and lemon juice and blend together. Can be frozen.

VEGETABLE PAKORAS

9oz / 250g gram flour
2 tablespoons fresh chopped coriander
1 tablespoon pomegranate powder
1 tablespoon ground red chillies
1 tablespoon ground roasted cumin seeds
2 small green chillies (optional)
Salt to taste
Oil for frying
2 small potatoes
2 small onions
Cauliflower florets
Spinach leaves

Preparation Method

  1. Sift the flour, add spices, and blend with water to form a thick batter.
  2. Cut the vegetables into small pieces and add to the batter.
  3. Heat the oil in a deep pan/fryer.
  4. With a spoon form small balls and add to the oil.
  5. Fry until golden brown.

CHAPATTI (FLAT BREAD)

Makes approx 8

250 grams / 8oz Juvela fibre mix
1 tablespoon butter or margarine
Salt to taste
Very hot water

Preparation method

  1. Mix flour and butter in a bowl, adding hot water a little at a time, to a dough consistency.
  2. Leave to stand for 5 minutes, then knead the dough.
  3. Make small dough balls and roll flat.
  4. Cook in a hot frying pan (no oil) on a medium heat.

If required, these can be frozen.

 

 

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