Recipes

A collection of gluten free recipes for coeliacs by coeliacs 💖

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Poppy seed bagels

Poppy seed bagels

Ingredients: 3 1/3 cups (450g) gluten free plain (all-purpose) flour, 1/2 cup (75g) potato flour, 1/2 cup (90g) white rice flour, 1/2 cup (75g) buckwheat flour, 3 teaspoons (10g) dried yeast, 2 teaspoons salt, 2 teaspoons xantham gum, 1 egg, 3 egg whites, reserve yolks, 3/4 cup (180ml) light olive oil, 1 1/2 cups (375ml) warm milk, plus 1 tablespoon extra, 2 teaspoons poppy seeds, 2 teaspoons flaked sea salt

Source: The Australian Women’s Weekly: Delicious Gluten-free Food (ISBN: 978-0-7537-3108-6) Tips: The longer you boil the bagels the chewer they become. Store bagels, wrapped in plastic wrap, in the fridge for up to 2 days or freeze for up to 3 months.

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Biskuttini tar-raħal

Biskuttini tar-raħal

Ingredients: 250g gf self raising flour (dove’s farm) (or 250g plain flour and 1tsp baking powder), 90g castor sugar, 2 eggs, 62.5g margarine , ¼ tsp ground cloves or mixed spice, 1 tsp whole aniseed / caraway seed (ħlewwa), 1tsp ground aniseed / caraway seed, ¼ tsp Vanilla (optional), 1tsp Orange and/or lemon peel (optional), ICING: icing sugar, coloring, lemon juice

These traditional cookies should be stored in an airtight container once cooled completely and can also be frozen for 3 months. They turned out great even without vanilla essence and orange/lemon peel.

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Zucchini Slice

Zucchini Slice

Ingredients: 2 large (500g) zucchini, grated, 10 rashers (200g) bacon, diced, 1 1/2 cups (150g) tasty cheese, grated, 1/2 cup (85g) rice flour, 1/4 cup (35g) gluten free cornflour, 2 tbsp canola oil, 6 eggs, lightly beaten, salt, freshly ground black pepper to taste
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Chocolate Brownies

Ingredients: 140g butter, 250g sugar, 65g gluten free cocoa, 1/4 tsp salt, 1 tsp gluten free vanilla essense, 2 cold eggs, 70g gluten free flour, Gluten free chocolate chips
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