Gluten Free Recipes

Gluten-Free Banana Bread

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Gluten-free banana bread is a dream for anyone with coeliac disease, or simply if you want to stay away from gluten. This banana bread tastes just as good as any classic recipe, except it’s gluten-free. This recipe will quickly become a family favourite and you’ll find yourself making it time and time again. Full of delicious and warming flavours like cinnamon and soft brown sugar, they pair perfectly with the banana in this recipe for spongey, soft and utterly irresistible banana bread. Just make sure you use bananas that are very ripe – even if you think they are overripe, they’ll work even better and add more flavour to your banana bread.

Gluten-Free Banana Bread

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Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Servings 8

Ingredients
  

  • 300 g gluten-free self-raising flour
  • 2 tsp gluten-free baking powder
  • 125 g soft brown sugar
  • 1/4 tsp ground cinnamon
  • 125 g butter melted, cooled slightly
  • 125 ml milk
  • 2 eggs
  • 3 large ripe bananas mashed
  • butter to serve
  • maple syrup to serve

Instructions
 

  • Preheat the oven to 170°C/325°F/Gas Mark 3. Grease a 21 x 11 cm (81⁄4 x 41⁄4 in) loaf tin. Line the base of the tin with baking paper.
  • Sift the flour, baking powder, sugar and cinnamon into a large bowl. In a separate bowl, whisk the butter, milk and egg together. Add the milk mixture to the dry ingredients with the mashed bananas. Use a wooden spoon to mix until well combined.
  • Pour the mixture into the prepared tin and smooth the surface with a spoon. Bake for 40 minutes, or until a skewer inserted into the centre comes out clean. Set aside in the tin for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature. Cut into slices, spread with butter and drizzle with a little maple syrup.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free cakes and bakes
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Gluten-Free Buckwheat Crepes

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Buckwheat pancakes are popular in the creperies of France and are usually served with a savoury filling or topping. Buckwheat flour is gluten-free and wheat-free as it’s not actually a form of wheat – it’s related to rhubarb. It has quite a strong nutty flavour which can be a bit overpowering when used on it’s own so for these crepes or galettes it is mixed with gluten-free plain white flour. Instead of topping the crepes you can fold them up into square parcels enclosing fillings such as ham and cheese, mushrooms and tomatoes, and then baked with a little cheese sprinkled on the top.

Gluten-Free Buckwheat Crepes

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 50 g buckwheat flour
  • 25 g gluten-free plain white flour
  • 1 egg beaten
  • 125 ml milk
  • A little sunflower oil for frying

Topping

  • 250 g spinach rinsed and large stalks removed
  • Grating of fresh nutmeg
  • 4 large eggs
  • 4 heaped tsp crème fraiche
  • Fresh chopped chives to garnish

Instructions
 

  • Sift the flours into a bowl, make a well in the centre and crack in the egg. Using a wooden spoon or balloon whisk gradually mix the flour into the eggs slowly adding the milk at the same time. Mix to make a smooth batter then beat in 50ml water. Cover and leave to stand for at least 30 mins or up to 2 hours.
  • Beat the batter again and if it has thickened on standing add a little more water. Heat a 23-25cm frying pan or pancake pan until hot. Grease it with a little oil and pour in enough batter, while swirling the pan, to thinly coat the base. Cook for 1 min until set and golden underneath, turn the crepe and cook for a further min. Slide the crepe onto a plate and keep warm in a low oven. Repeat with the remaining mixture to make 3 more crepes.
  • While the crepes are cooking, cook the spinach in a covered pan, without adding any extra water, for 1-2 mins until just wilted. Drain and season with grated nutmeg, salt and freshly ground pepper. Keep warm.
  • Fry the eggs in a little sunflower oil for about 3 mins until just set.
  • To serve, place each crepe on a plate and fold in the sides to make a square. Top each one with a spoonful of the spinach, a fried egg and a spoonful of crème fraiche. Sprinkle with chopped chives, to garnish.

Notes

You can freeze the cooked crepes (without the topping). Just interleave them with baking paper and wrap in foil or a freezer bag. Defrost and then reheat in a pan or in the oven.

Gluten-Free Chocolate Brownies

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These gluten-free chocolate brownies are squidgy, fudgy cubes of joy. The simple batter is hugely versatile, so you can try adding your favourite nuts, dried fruits or sweets to create new flavour combinations. Extra chocolate chunk are optional but come highly recommended!

Gluten-Free Chocolate Brownies

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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 24

Ingredients
  

  • 200 g bar plain chocolate
  • 250 g butter
  • 4 medium eggs
  • Few drops of vanilla extract
  • 300 g caster sugar
  • 125 g gluten-free plain flour eg, Doves Farm
  • Icing sugar for dusting

You will need

  • 28 x18cm 11x7in oblong tin, lined with baking parchment

Instructions
 

  • Set the oven to 190°C/375°F/Gas Mark 5.
  • Melt the chocolate and butter, either in a bowl in a microwave oven or over a pan of hot water. Lightly beat in the eggs and vanilla extract. Add the sugar and flour to the bowl and stir to combine all of the ingredients. Spoon the mixture into the lined cake tin and level the surface.
  • Bake in the centre of the oven to 40-45 mins, until just set to the touch in the centre. Remove from the oven and leave to cool in the tin for 5-10 mins. Transfer to a wire rack and leave to cool completely.
  • Dust brownie with icing sugar. Cut into 24 squares to serve.

Notes

Try swapping the plain chocolate for milk or white chocolate for a new twist!

Gluten and Dairy-Free Date and Pecan Brownies

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With chopped dates and pecan nuts, these dark chocolate brownies are a delicious snack for everyone, even those who are gluten or dairy intolerant.

Gluten and Dairy-Free Date and Pecan Brownies

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Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Servings 16

Ingredients
  

  • 150 g 5oz good-quality (70% cocoa solids) dark chocolate
  • 150 g 5oz dairy-free spread
  • 2 medium eggs
  • 175 g 6oz caster sugar
  • 90 g 3oz gluten-free plain flour
  • 60 g 2oz dates, chopped
  • 100 g 3½ oz pecan nuts, chopped
  • 18 cm 7in shallow square cake tin, lined with baking parchment

Instructions
 

  • Set the oven to moderate, gas 4 or 180°C. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy-free spread.
  • In another bowl, whisk the eggs and sugar until light and foamy. Stir in the chocolate mixture then the flour, dates and pecans.
  • Pour the mixture into the tin and level the top. Bake for 30-35 mins until just set in the middle.
  • Cool in the tin for 10 mins, then remove from the tin and place on a wire rack. Cut into 16 small squares.

Notes

You can serve these brownies warm, as a pudding, or cold, as a tea-time treat.

Gluten-Free Chocolate Cake

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Gluten-free chocolate cake is the perfect indulgence for someone who is gluten intolerant. It means you won’t have to miss out on enjoying your favourite cake any longer. Go on indulge yourself! Try this delicious gluten-free chocolate cake made with dark chocolate, vanilla and natural yogurt and served with fresh raspberries and a light dusting of icing sugar for an after-dinner dessert or with a cup of afternoon tea.

Gluten-Free Chocolate Cake

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Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Servings 8

Ingredients
  

  • 125 g 4oz plain chocolate, broken up
  • 125 g 4oz butter, at room temperature
  • 100 g 3½oz light muscovado sugar
  • 100 g 3½oz golden caster sugar
  • 2 medium eggs lightly beaten
  • 100 ml 3½fl oz natural yogurt
  • 1 teaspoon vanilla essence
  • 200 g 7oz stoneground brown rice flour
  • 1½ level tsps gluten-free baking powder
  • 1 level tsp bicarbonate of soda
  • 200 g 7oz raspberries
  • 1-2 tbsps icing sugar sieved
  • 20 cm 8in spring-form tin, greased and lined with baking parchment

Instructions
 

  • Set the oven to 180°C/Gas Mark 4.
  • Put the chocolate into a heatproof bowl and microwave on High for 2 mins. Stir to check the chocolate has melted. Microwave for 30 seconds longer if needed. (Alternatively, put chocolate in a bowl over a pan of simmering water, until it melts.)
  • Cream the butter and sugars together, until light and fluffy. Gradually whisk in the eggs, add the chocolate, then mix in the yogurt and vanilla essence.
  • Fold in the flour, baking powder and bicarbonate of soda until combined. Spoon the mixture into the tin. Bake for 45 mins, then turn off the heat and leave the cake in the oven for 45 mins, to cool slowly.
  • Arrange raspberries on top of cake and dust with icing sugar. Cut into slices to serve.

Notes

The cake may sink if you take it out of the oven too soon – don't worry, it still tastes scrummy. Try filling it with fruit and serving as a pud

Gluten-Free Pecan Cookies

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Baking with gluten-free flour is no different to using ordinary flour when it comes to making cookies. Gluten is the protein in flour that provides stretch and elasticity, crucial for making bread but for crisp cookies that don’t need to rise it’s not a problem. Gluten-free flour is available from most major supermarkets (Doves Farm is a brand to look out for) and health food shops. Most baking powder is gluten-free but check the label to make sure. Small pieces of fudge are a delicious addition to these cookies, reduce the chopped pecans to 50g and add 50g finely chopped fudge. These biscuits will keep for several days in an airtight container.

Gluten-Free Pecan Cookies

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16

Ingredients
  

  • 100 g butter softened
  • 75 g light muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g gluten-free flour
  • 1 tsp gluten-free baking powder
  • Pinch of salt
  • 75 g pecan nuts finely chopped plus 16 pecan halves

Instructions
 

  • Preheat the oven to 190C/375F/Fan 170C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the butter and sugar together until soft and creamy.
  • Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped pecans and mix to form a firm dough.
  • Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with the back of a fork and place a pecan half on the top of each one. Bake for 15 mins until golden.
  • Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

Notes

Gluten-free flour sometimes absorbs more liquid than ordinary flour, so if the mixture is too crumbly to form a dough add a little milk or water and mix until the dough comes together in a ball.

Dairy-Free and Gluten-Free Cookies

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Dairy-free spreads are widely available in supermarkets these days so baking cakes and biscuits if you or someone in the family is on a dairy-free diet. Unless labelled dairy-free, check the packaging because some spreads such as sunflower and olive may contain buttermilk to give them a buttery flavour. These cookies are also gluten-free but if that’s not essential for you, replace the gluten-free flour with ordinary plain flour. Sometimes gluten-free flour absorbs a little more liquid so you might need to add a little water if the mixture doesn’t come together to form a ball.

Dairy-Free and Gluten-Free Cookies

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 16

Ingredients
  

  • 100 g dairy-free spread
  • 75 g light muscovado sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 200 g gluten-free plain flour
  • 1 tsp gluten-free baking powder
  • 100 g dairy-free plain chocolate chopped

Instructions
 

  • Preheat the oven to 190°C/375°F/Fan 170°C/Gas Mark 5 and line 2 baking sheets with baking paper. Using an electric mixer or wooden spoon, beat the spread and sugar together until soft and creamy.
  • Beat in the egg and vanilla extract. Sift in the flour, baking powder and salt. Add the chopped chocolate and mix to form a firm dough.
  • Roll the dough into 16 even-sized balls and place on the baking sheets allowing space between each one for them to spread. Flatten slightly with your fingers or the back of a fork and bake for 15 mins until golden.
  • Leave on the baking sheets for 5 mins before transferring to a wire rack to cool. As they cool the cookies will become firm and crisp. Store in an airtight container.

Notes

You can replace the chocolate with 75g raisins and 1/2tsp ground cinnamon or add 50g desiccated coconut for coconut cookies.

Gluten-Free Christmas Cake

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For those who have to follow a gluten-free diet, eating home-made cakes can be quite a challenge as many are made with wheat flour which is full of gluten. Nowadays it’s not too difficult to find gluten-free flours – most large supermarkets will have an aisle dedicated to special diet products. This Gluten-free Christmas cake uses both gluten-free flour and baking powder and the only thing to remember when baking with these products is to add a little extra liquid to the recipe. Store the cake in an airtight container for up to 2 weeks.

Gluten-Free Christmas Cake

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Prep Time 30 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 15 mins
Servings 12

Ingredients
  

  • 350 g mixed dried fruit
  • 100 ml brandy or orange juice
  • 150 g butter softened
  • 150 g soft light brown sugar
  • 3 eggs beaten
  • Zest of 1 large orange
  • 50 g blanched almonds chopped
  • 50 g glace cherries halved
  • 2 tsp vanilla extract
  • 150 g gluten-free plain flour
  • 1½ tsp gluten-free baking powder
  • 2 tsp ground mixed spice
  • 1 tsp ground ginger
  • 100 ml milk

Instructions
 

  • Place the dried fruit in a bowl with the brandy or orange juice and leave to soak for 2 hrs or overnight.
  • Preheat the oven to 170°C/325°F/Gas Mark 3. Grease an 18cm round deep cake tin and line the base and sides with a double thickness of baking paper.
  • Place the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the eggs, adding a little of the flour is the mixture begins to curdle. Add the soaked fruit, orange zest, almonds, cherries and vanilla extract.
  • Sift together the flour, baking powder and spices and fold into the mixture with the milk. Spoon the cake mixture into the prepared tin and level the surface.
  • Bake for 1½-1¾ hrs until golden, firm to the touch and a skewer inserted into the cake comes out clean. Cool in the tin for 15 mins then turn out onto a wire rack and leave to cool completely.

Notes

Replace half the dried mixed fruit with finely chopped dried apricots and dates, if liked.

Gluten-Free Sponge Cake

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Need to cater for someone with a gluten intolerance? Cake isn’t off the menu! Try our basic gluten-free sponge cake for a delicious alternative

Gluten-Free Sponge Cake

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Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 8

Ingredients
  

  • 4 eggs
  • 165 g sugar
  • 150 g soy-free gluten-free plain (all-purpose) flour, sifted
  • 100 g strawberry jam
  • Pure icing sugar to serve
  • 300 ml pouring whipping cream

Instructions
 

  • Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour two 20cm (8in) round cake tins, then line the base with baking paper.
  • Beat the eggs and sugar in the small bowl of an electric mixer for about 6–7 minutes, or until light and fluffy. Very gently fold the sifted flour into the egg mixture alternately with 4 tablespoons hot water. Gently spread the mixture into the prepared pans.
  • Bake for about 25–30 minutes, or until lightly browned and the cakes have slightly left the side of the tins. Turn onto a wire rack to cool.
  • Whip the cream into stiff peaks.
  • Spread the jam over the top of one sponge, and top with the cream. Place the other sponge on top and dust with icing sugar.

Notes

Need more ideas for gluten-free baking? Take a look at our selection of gluten-free recipes