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5 Easy Gluten Free Recipes for Coeliac Awareness Week

8-14 May is Coeliac Awareness Week. It's run by Coeliac UK and looks to educate people on coeliac diet and promote better gluten free food. You can get involved with the campaign here

Coeliac Awareness Week also happens to be the perfect week for you to try out some new, gluten-free recipes. Over on our YouTube channel we've been gradually building a growing collection of gluten-free meal ideas. One of them is this delicious flatbread recipe from last week's blog post. 

These are the other five.

There are cakes, pancakes, biscuits, Yorkshire puds and a quite splendid gluten-free KFC, so plenty to get stuck into. 

Good times!

Flourless Chocolate Cake

Gluten free, flour free and vegetarian – it’s the cake that can do no wrong. Make this and put yourself firmly in the good books for the foreseeable future.

What you need:


300g dark chocolate (200g for recipe 100g for shavings) 
250g golden caster sugar 
200g unsalted butter, cubed – plus extra for greasing
6 large (or 7 medium) free range eggs
1 tsp instant coffee powder 
2 tsp vanilla extract 
70g cocoa powder, plus extra for dusting
For the topping… 
200ml crème fraiche 
255g berries 
1 tbsp plain chocolate, grated
Icing sugar for dusting

What you need to do:

1. Preheat your oven to 160°C / 320°F / gas3. 

2. Grease a 23cm springform cake tin with butter and line with greaseproof paper.

3. Rest a glass bowl over a pan of simmering water on a medium-low heat. 

4. Break in the chocolate and roughly chop up the butter. Add both to the glass bowl and melt, stirring until smooth and glossy.

5. Once the chocolate has melted, carefully remove the bowl from the heat and stir in the coffee. Set aside to cool for a few minutes.

6. Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1-2 minutes until soft peaks form.

7. Add the sugar to the egg yolks and beat for around 7 minutes, or until pale. Sift in the cocoa powder and a pinch of salt and gently fold through.

8. Stir in the melted chocolate into the egg yolk mix, followed by the egg whites. Fold until smooth.

10. Transfer to the prepared tin and place in the oven for around 1 hour, or until an inserted skewer comes out clean.

11. Allow to cool completely. Serve with a dusting of cocoa powder and fresh berries.

Chocolate & Banana Pancakes

We originally made this recipe for Pancake Day, but it turns out pancakes are great every day.

Enjoy!

What you need:

2 bananas
2 eggs
45g of gluten-free rolled oats
2 tbsp cocoa powder
½ tsp baking powder
½ tsp vanilla extract
Pinch of salt

What you need to do:

1. Slice up the banana and pop all of the ingredients into a blender. Mix until the ingredients have combined to form a smooth batter. Transfer the mixture into a jug and set aside for about 30 minutes to thicken up.

2. Pop a frying pan or griddle plate over medium heat and pour in enough mixture for a pancake (we’ll leave you to decide how big you’d like your pancakes to be). Cook for 4-5 minutes. Flip and cook for a further 1 minute. 

3. Keep the done pancakes warm in the oven until the rest are ready. Stack them high and cover in whatever topping you fancy. 

Amaretti Biscuits

Crisp on the outside and ever-so chewy on the inside, with a hint of amaretto for that distinctive almond flavouring, these gluten-free amaretti cookies are a wonderful edible treat.

What you need (yields 15-18 cookies):

290g ground almonds
290g caster sugar
3 egg whites
30ml Amaretto
1/4tsp vanilla extract
2tbsp caster sugar (for rolling)
2tbsp icing sugar (for rolling)

What you need to do:

1. Whisk the egg whites in a bowl. Add the caster sugar and amaretto and stir. Fold in the almonds

and mix until a sticky paste is formed.

2. Spread the two tablespoons of caster sugar and icing sugar on separate plates. Take a generous

scoop of the mixture (about the size of a ping pong ball) and flatten it slightly into the shape of a

cookie. Roll it in the sugars and place on a parchment lined baking tray. Repeat until you’ve used up

all of the mixture.

3. Preheat your oven to 170°C/325°F/Gas 3.

4. Make an indent in the top of each of the cookies and cook for 15 minutes.

5. Leave to cool for a few minutes, before transferring to wire racks to cool completely.

6. Tuck in or store in a jar and eat them within 3 days.


Yorkshire Puddings

Gluten intolerance or celiac disease shouldn’t stop you enjoying a homemade Yorkshire pudding on your roast dinner.

And it won’t. Not if you follow our recipe. 

What you need:

140g gluten-free flour
50g cornflour
3 eggs
175ml sunflower oil 
Pinch of salt
Oil for cooking 

What you need to do: 

1. Pour both flours into a bowl with a pinch of salt. Make a well in the centre and crack in the eggs. Whisk all of the ingredients together until a smooth batter is formed. 

2. Pour a little oil into each of the cups on your backing trays and place it into a pre-heated oven for 10-15 minutes to heat up. This will help your puddings rise.

3. Transfer your batter into a jug and pour it into the tray, being careful not to spill any outside of the cups.

4. Cook for 20-25 minutes. Don’t open the oven when the Yorkshire’s are cooking, they’ll go flat!

5. Remove the puddings from the oven and serve while they’re still hot.

KFC-Style Chicken

You’ve got a hankering for fried chicken. Now, you could do what many people would do in the event of such a craving and visit a popular fried chicken fast-food establishment. Or, you could follow through on the reason you’ve come to watch this video and make your own, gluten-free batch. 

Despite the number of ingredients required (a lot goes into that secret spice!), you’ll be surprised at how easy Kentucky fried chicken is to make at home.

What you need:

600g chicken meat (preferably drumsticks and thighs) 
500ml Buttermilk
2 cups (300g) gluten free plain flour 
2/3 tsp salt 
1/2 tsp thyme
1/2 tsp basil 
1/3 tsp oregano
1 tsp celery salt 
1 tsp black pepper
1 tsp dried mustard 
4 tsp paprika
2 tsp garlic salt 
1 tsp ground ginger 
3 tsp white pepper
Vegetable or canola oil for frying

What you need to do:

1. Make two portions of the secret fried chicken spice by combining all of the spices and mixing them together to combine. Depending on how much chicken you’re making, you may need to scale the ingredients to suit. 

2. Roll the chicken, one piece at a time, in one portion of the secret spice, making sure it’s fully coated. 

3. Put the chicken in a large bowl. Pour in the buttermilk and leave the chicken to marinate for at least one hour but preferably overnight. 

4. Pour the flour into bowl. Add the second portion secret spice and give it a good shake to mix. 

5. Take the marinated chicken and roll it in the flour mix, making sure each piece is well covered. 

6. Pour the oil into a pan and preheat it to 180°C. Fry the chicken pieces for about five minutes, before transferring to the oven. Cook at 220°C (200°C fan)/Gas 7 for 25 minutes. If you’re unsure whether the chicken is cooked, use a probe to check. A temperature reading of 70°C/170°F is what you’re looking for.

7. Serve with your favourite sauce. 



8-14 May is Coeliac Awareness Week. It's run by Coeliac UK and looks to educate people on coeliac diet and promote better gluten free food. You can get involved with the campaign here

Coeliac Awareness Week also happens to be the perfect week for you to try out some new, gluten-free recipes. Over on our YouTube channel we've been gradually building a growing collection of gluten-free meal ideas. One of them is this delicious flatbread recipe from last week's blog post.