Gluten free recipes:

The gluten containing grains are wheat, spelt, emmer, barley, rye and oats – some people can tolerate oats, others have to use gluten free oats.

There are very many (too many) recipes available online – look up palaeo recipes too. 

The standard gluten free flour mixes need extra fluids or oils as they can turn out rather dry and unappetising and some contain potato starch which not everyone can take. Here are some basic tried and tested recipes that work well.

 Make pancakes with gram flour, or try half and half gram and rice flours.

Pea and bean flours also work for pancakes and batters.

Buckwheat flour pancakes are also good and make a very traditional French savoury pancake.


Gluten free flatbread.

125 mls gram flour (chickpea flour)

125 mls fizzy water

1 teaspoon sea salt

1 teaspoon dried rosemary

1 tablespoon good olive oil

Mix everything together and allow it to stand for a minimum of thirty minutes.

Preheat the oven to 180 degrees C

In a large flat pan, heat enough oil to coat the bottom of the pan.

Pour in the batter and run it to the edges

Allow to cook until the bottom is golden brown (flip up the edge to check) - about ten minutes

Now put the whole pan into the top of the oven (so your pan has to have heat-proof handles)

Cook for another ten minutes.

Cut in the pan into pizza slices and serve hot. It also keeps well and is good cold

Can be used for pizzas.


Date and walnut cake

a tray bake type cake that is dense and moist

150g chopped dates

100g chopped walnuts – or any other nut – chopped

200g ground nuts and seeds – any –  although cashews and sunflower seeds are nice

½ teaspoon baking powder

¼ teaspoon salt

3 eggs beaten

¼ cup sunflower oil

¼ cup maple syrup or blackstrap molasses – or 50g molasses sugar 

Oven 170 degrees

Mix all dry ingredients

Add in wet ingredients

Pour into a half size roasting tin lined with baking paper

Bake thirty minutes


Wheat free citrus cake

Approx 400g citrus fruit (organic or unwaxed) - clementines or similar are good, but you can include a lemon if you want (if so increase sugar to 250g)

6 eggs

225g sugar

250g ground almonds

1 heaped teaspoon baking powder

Simmer fruit in water to cover for two hours - strain and cool.

Pulp the whole fruit (take out pips if you prefer) by hand or in a food processor.

Heat oven to gas 5/190’c. Butter and line a 21cm tin

Beat eggs, add sugar, almonds and baking powder, mix into fruit pulp

Pour into tin and cook for about an hour - adding a greaseproof paper cover if starting to over colour after forty minutes or so.

Test to see if done with a skewer which should come out clean if the cake is ready

Cool in tin before removing paper. Freezes well


Gluten free loaf

135g 1 cup sunflower seeds

90g ½ cup ground linseeds

65g ½ cup chopped nuts

145g 1 ½ cups oats or quinoa flakes ground

2 tablespoons ground chia seeds

4 tablespoons psyllium seed husk

1 teaspoon salt

3 tablespoons melted coconut butter or ghee

350ml water approximately

Mix dry ingredients

Mix wet ingredients

Mix both together – add a little more water if needed

Put into lined loaf tin

Leave at least two hours or over night

Bake in the oven at 175 degrees C – bake thirty minutes, then remove from the pan and place upside down directly onto oven shelf – carefully - and bake another thirty minutes


Fruit crumble

This makes a crumble topping for any fruit – apples, pears, plums etc and serves four to six people.

125g ghee, butter or coconut butter or any combination of these – cold from the fridge

250g any combination of chestnut flour, buckwheat flour, any nuts and seeds, coconut chips or dessicated – best to have a combination rather than one single thing. Nuts and seeds can be ground if you prefer, or put into the processor whole to get a good texture to the crumble.

50-75g molasses  or coconut sugar or any other kind of sugar

Process in a food processor. Don’t process for too long otherwise the fats will melt and you will get pastry instead of crumble.

Put onto partly cooked fruit in a large oven dish and bake twenty minutes or so at 170-180 degrees C.

enough for two people - recipe thanks to Hodmedods who sell the pea and bean flours. These dumplings can be added to any casserole or stew 30 minutes from the end of cooking time. Just make sure there is plemty of liquid in the casserole as the dumplings will soak it up.
60g bean or pea flour
60g tapioca flour
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
salt and pepper
any fresh herbs - thyme or tarragon are good
1 tablespoon olive or other oil
1 tablespoon lemon juice
60ml water.
Mix dry ingredients.
Add in wet ingredients to make a wet dough. Work quickly so that the raising agents are still active and make four rough balls and put them into the hot casserole, which can be on the hob or in the oven.
Put a tight lid on and don't peek for 30 minutes.








Christine Herbert - Herbalist and Allergy Therapist -