Gluten Free Recipes


1.       Yam Chicken soup


Oil – I tablespoon

Chopped onion – 1

Minced garlic – 1 tablespoon

Yam – 5 nos.(medium sized)

Chicken stock (gluten free) – 6 cups

Jalapeno – (1 medium sized) diced

Corn – 1 ½ cups (frozen)

Molasses – 2 tablespoon

Kosher salt – 2 teaspoons

Black pepper – ½ teaspoon

Cayenne & Cinnamon -1 pinch

Preparation: Slice the yam into small cubes and keep it aside. Over medium heat place a small pan and pour oil. Heat the oil and add onions and garlic. Stir-fry for 3 minutes until it becomes soft. Into this, add yam and chicken stock. Allow it to boil. After that, cover it and simmer for a few minutes for the yam to become soft (approximately for 10 minutes). Remove the mixture from heat and allow it to cool. Make the puree using a blender and this can be refrigerated. Reheat before serving and garnish it with jalapeno, corn, molasses and other seasonings.


2.       Baked Potatoes with cheese


Potatoes – 4 nos. medium sized

Margarine or unsalted butter – 4 tablespoons

Milk substitute – ½ cup

Shredded cheese – 1 cup

Garlic salt & Black pepper – as per your taste

Paprika – for seasoning


Preparation: Preheat the oven at 425 degrees. Microwave the washed potatoes for 5 minutes after pricking holes in them with a fork. Flip the potatoes and microwave for another 5 minutes if required. When done, remove from microwave and cut each into two equal halves. Then carefully scoop out the pulp into a bowl leaving the potato shells unbroken. Add cheese, garlic salt and black pepper into the bowl and blend the pulp to the ingredients by slowly pouring the milk into it. Then beat the mixture with an electric beater. Add extra milk if needed to make the consistency of the pulp adequate.  Fill the mixture into the potato shells and sprinkle them with shredded cheese and paprika. Bake the filled potatoes at 425 degrees F until the cheese melts, approx around 15-20 minutes.


3.       Baked Borekas

Ingredients of Boreka dough (parve):

Olive oil – 125ml

Warm water – 125 ml

Rice flour – 350 grams

Salt – as required


Preparation of dough: Sieve the flour into a wide mouthed bowl. Mix oil, water and salt into the flour until it becomes sticky soft. Add extra water, mix it well and keep aside for about half an hour.


Ingredients of filling:

Spinach – 500grams

Egg – 2 nos. medium sized

Feta cheese – 125 grams

Cottage cheese – 100 grams

Olive oil – 2 teaspoons

Grated coriander – 1 teaspoon

Sesame seeds – for garnish


Preparation:  Using an egg-beater, beat the eggs until the mixture becomes fluffy and keep it aside. Wash and chop the spinach and let it remain to drain for some time. Then in low flame, sauté the drained spinach to 2 minutes. Then add ¾ egg mixture, grated cheese and coriander to the vegetable mixture and mix well. Then garnish with sesame seeds and leave to cool.

Roll out the dough to form small balls and make small circles out of it. Place fillings in these circles and fold it into semi circle shaped pasties with crimped edges. Place these pasties on a greaseproof paper on a baking tray after brushing with the remaining egg mixture and sprinkle sesame seeds over that. Bake in a preheated 400 degree F oven for about 30 minutes until it turns golden brown.  Serve it hot and crispy!



4.       Mushrooms mix


Oil – 1 tablespoon

Sliced onion – 1 no.

Button mushroom – 1 can

Green Bell pepper sliced – 1 medium sized

Black pepper – a pinch

Salt – to taste

Garlic – ginger paste – 1 tablespoon


Preparation: Fry the sliced onion in a small pan until golden brown. Add the mushrooms, sliced bell peppers, salt and ginger – garlic paste and simmer it for 5 minutes. When the mushrooms become soft, remove from heat and sprinkle black pepper over it. Serve hot with gluten free tomato sauce.


Main Dishes

  1. Roast Chicken – A simple one


Chicken – 1 ½ kg (cut into eight pieces)

Olive oil – ¼ cup

Paprika – 2 teaspoons

Garlic & onion powder – 2 teaspoons each

Black pepper – ½ teaspoon (freshly grounded)

Salt – to taste


Preparation: Mix the ingredients with drops of olive oil. Marinate chicken pieces with this mixture and refrigerate it for at least an hour. Preheat the oven to 375 degrees F and place the chicken on a baking paper and roast until the chicken becomes tender and its juices run clear when pricked with a fork.


2.       Toasted Cheese Sandwich


Mixed grain bread – 2 slices (your favourite one)

Marinara sauce – 2 tablespoons

Mozzarella cheese – ¼ cup

Shredded parmesan cheese – 1 teaspoon

Salt & pepper – to taste


Preparation: To start with, spread marinara sauce on each slice of bread. Then on the side with sauce, spread mozzarella cheese with salt and pepper. Sprinkle parmesan cheese over mozzarella on one slice of bread and top with the second slice. Place it in a pan and cook until the cheese melts and bread turns to a golden brown. Enjoy your dish!


3.       Salmon Pasta



 Pasta (your favorite shape) – 600 grams

Gluten free pasta sauce – 2 tablespoons

Smoked salmon – 50 grams (sliced)

Dried dill – 2 teaspoons

Fresh cream – 175 ml

Lemon juice – 2 tablespoons

Grated parmesan – 4 tablespoons


Preparation: Cook pasta in salted water according to the packet instructions (usually takes 10 minutes).

Drain pasta and keep it aside. Put fresh cream in a pan with slow flame, when it’s done, add dill, sliced salmon and lemon juice. Sauté until the salmon becomes soft.  Take pasta in a serving dish and toss it with sauce. Make toppings with smoked salmon and shredded Parmesan cheese. Serve with crisp lettuce.



Side Dishes

1.       Quinoa salad – a spicy one


Quinoa – 1 cup

Mineral water – 1 ½ cups

Salt - little

Tomatoes chopped – 1 tin

Sliced onion – 1 medium

Green & Red pepper crushed – to taste

Carrots sliced – 2 nos.

Dried apricots – 100 grams

Coriander seeds – ½ teaspoon

Cumin powder – ½ teaspoon

Crushed garlic & cloves – 2 nos.each

Cinnamon crushed –  ½ teaspoon

Olive oil – for seasoning

Preparation: Soak Quinoa for 5 minutes. Then rinse to remove its soapy taste. Boil water with salt in a pan and add quinoa with tinned tomatoes. Cook for about 15 minutes.  Meanwhile on a medium flame, fry chopped onion, peppers, carrots and garlic in a frying pan until the garlic becomes soft. Add spices to release their aroma and sauté for another 2 minutes. Remove the frying pan from heat. Stir the fried carrot –onion mixture into quinoa, by adding chopped apricots. Cover the dish and leave for another 30 minutes to allow quinoa to absorb all the liquid.  Serve hot.


2.       Barbecued Sweet Corn with sugar coating


Ears corn – 4 nos.

Margarine – 2 tablespoons

Brown sugar – 1 teaspoon

Cloves & garlic (crushed and minced) – to sprinkle

Cayenne pepper – a pinch


Preparation: Grill the corn until done or just for 20 to 25 minutes. Over a low flame, mix the remaining ingredients in a small pan. Blend well. Pour this sugared syrup over the grilled corn. Delicious isn't it?

3.       Chilled Cucumber Salad


Salad cucumber – 1 no.

Vinegar – 1 cup

Lemon juice – 1 tablespoon

Sugar – 2 tablespoons

Salt – 2 tablespoons

White pepper – 1/8 teaspoon

Celery seed – 1 teaspoon

Onion (finely chopped) – ¼ cup

Fresh parsley (finely chopped) – 2 tablespoons


Preparation: Cut the peeled cucumber into thin slices and place it in a jar. Add the remaining ingredients into the jar. Cover the jar and shake well until the sugar is dissolved. Refrigerate the marinated cucumber for at least one hour. Serve the cool salad, a perfect side dish.



1.       Ginger Pear pudding


Ground almonds – 175 grams

Pears – 2 nos. large

Honey –  6 ounces

Fresh ginger– 25 grams

Egg – 3 nos. medium sized

Cinnamon – 1 teaspoon

Bicarbonate of soda – 1 teaspoon


Preparation:  Grate the ginger and pears into a bowl. Then add the remaining ingredients and mix for about 3 minutes until completely mixed. Pour the entire content into a 1 kilo greased loiter tin. Bake for about 45 minutes in a 375 degree F oven. When cooked, insert a toothpick to check whether it comes out clean or not. If it’s ok, then pour this into a microwave dish and zap for about 8 minutes to get the right consistency. Some pears and honey seem to sink to the bottom and forms a sticky layer under the sponge which is a nice contrast.


2.       Peanut Butter Cookies


Sugar – 1 cup

Egg – 1 large

Baking soda – 1 teaspoon

Peanut butter – 1 cup

Preparation: Preheat the oven to 350 degrees. In a bowl, mix all the ingredients to a smooth paste. With a medium sized cookie scooper, make maximum number of scoops and spread on to a baking sheet. You can design these cookies with a crisscross pattern using a fork. Bake until done for about 10-15 minutes.


3.       Dessert Bliss


 Gelatin – 1 box

Whipped cream – 4 tablespoons

Plain yogurt & fruits – as per requirement


Preparation: Prepare gelatin and chill it. Make toppings with whipped cream, fruits and plain yogurt. Mix well and chill for another 1 hour. Serve and enjoy the chilled taste!!




1.       Peach Lassie

Ingredients for Peach puree:

Peaches – 2 medium sized

Lime juice – 2 tablespoons

Finely grated lime peel – 2 teaspoons

Sugar – 1 tablespoon

Turmeric – 1 pinch


Ingredients for Lassie:


Yogurt – 1 cup

Mineral water – ½ cup

Sugar – 1 tablespoon

Lemon balm – 4 sprigs

Cayenne pepper – 1 pinch




Peach puree preparation: Pit the peaches and cut into fine pieces. Using a blender, mix the peaches and the remaining ingredients until smooth puree comes. Refrigerate the puree.

Lassie preparation: Using a blender mix all the lassie ingredients until it becomes foamy.

Pour the chilled peach puree into a serving glass and carefully add the lassie on to the top of the puree. Don’t mix the Peach Lassie. Decorate with lemon balm leaf and peach wedges. Serve the chilled drink with a spoon.


2.       Hot Apple Cider


Apple cider – 1 gallon

Whole cloves – 12 nos.

Cinnamon sticks – 3 nos.

Whole nutmegs – 2 nos.

Crystallized ginger – 2 large pieces

Preparation:  Put all the ingredients into a 5 to 6 quart crock-pot.  Cover the crock-pot and heat for about 2 hours. Lower the flame and keep the cider warm to serve.


3.       Strawberry smoothie


Sliced strawberry – 1 cup

Milk – ½ cup

Mineral water – ½ cup

Caster sugar – ¼ cup

Vanilla slices– ½ teaspoon

Ice cubes – adequate


Preparation:  Using a blender, mix the first 5 ingredients until it becomes smooth. Pour it in a glass and decorate with vanilla slices. Serve the strawberry smoothie with ice cubes.



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