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Common Ailments ~ Gluten Intolerance ~ Recipes


Gluten-free Recipes

Giving up gluten does not mean having to give up favourite foods. Try these mouth-watering recipes

Stir Fry Prawns with Pak Choi and Rice Noodles

Pak choi looks like a cross between cabbage and celery and has a delicious, slightly peppery taste.

Serves 4

You will need?

250g pack rice noodles

3tbsp ground nut oil

1 small red onion, finely chopped

2 cloves garlic, thinly sliced

1 red chilli, deseeded and finely chopped

4cm piece fresh root ginger, finely chopped

175g mange tout

2tbsp light soy sauce

2tbsp Thai fish sauce

Juice of 1 lime

150g bean sprouts

1 small head of pak choi or Chinese cabbage

300g cooked tiger prawns, peeled

50g roasted salted peanuts, roughly chopped

Fresh coriander and lime wedges to garnish

  1. Prepare the rice noodles according to the packet instructions. Drain and rinse well.
  2. Trim the pak choi, removing any discoloured leaves or damaged stems
  3. Heat the oil in a large wok or frying pan.
  4. Add the onion, garlic, chilli, and ginger and stir fry for 2 mins.
  5. Add noodles, soy sauce, fish sauce and lime juice, mix well and cook for 2 mins.
  6. Add the mange tout, bean sprouts pak choi and prawns and stir fry got 2-3 mins or until the vegetables are cooked.
  7. Sprinkle over the peanuts and garnish with chopped fresh coriander and lime wedges

Savoury Corn Muffins

Serve these tasty muffins as an alternative to bread or as an afternoon snack

Serves 6

You will need:

1 egg, beaten

175ml buttermilk or plain yoghurt

25g melted butter

150g fine cornmeal

25g potato flour, sieved

½ tsp bicarbonate of soda

1 tsp salt

100g spring onions, finely sliced

100g canned sweetcorn, drained

50 parmesan cheese, freshly grated

  1. Line six muffin tins with paper cases or grease well.
  2. Preheat oven to 200oC/400oF/Gas 6.
  3. Whisk egg until frothy. Stir in buttermilk and butter, cornmeal, potato flour, bicarbonate of soda and salt.
  4. Add remaining ingredients and mix well
  5. Spoon into tins.
  6. Cook for 25-30 mins or until lightly browned.
  7. Allow to cool in tins for 10mins and then turn out on to cooling rack.
  8. Store in an airtight container for up to 5 days

Lemon Cake

This cake, served with blueberries, makes a delicious desert

Serves 8

You will need:

3 medium eggs

225g caster sugar

4tbsp sunflower oil

25g melted butter

125g plain yoghurt

Juice and grated zest of 2 large lemons

150g fine cornmeal

75g gluten-free flour, sieved

1 ½ tsp gluten free baking powder

½ tsp salt

Icing sugar and fresh blueberries to serve

  1. Preheat oven to 180oC/350oF/Gas 4
  2. Line base of a 20cm spring release tin with baking parchment and grease sides
  3. Whisk eggs and sugar until pale and fluffy
  4. Add oil, butter, yoghurt, zest and juice of 2 lemons
  5. Whisk until smooth
  6. Fold in cornmeal, gluten-free flour, baking powder and salt
  7. Pour into tin
  8. Bake for 45 mins
  9. Allow to cool for 5 mins then turn out onto a cooling rack
  10. Dust with icing sugar and serve with fresh blueberries

Quick tip

Buckwheat pancakes

  1. Put 50g buckwheat flour, 50g rice flour, and a pinch of salt in a large bowl
  2. Beat in 1 egg and 300ml milk to make a smooth batter
  3. Heat a little oil in a non-stick frying pan, pour in enough batter to coat the base of the pan thinly and cook until golden brown
  4. Turn and cook the other side
  5. Serve with honey or jam

1 Comment

  1. […] via Common Ailments ~ Gluten Intolerance ~ Recipes — The Alchemist R&D […]


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