Friday, 16 September 2016

Recipes: Gluten-free meals

Do you have an allergy or intolerance to gluten and are you running out of cooking inspiration? Chef Phil Vickery divulges three delicious gluten-free meals

COCO RICE POLENTA CAKE (pictured above)

Serves 12

Preparation time: 15 minutes.
Cooking time: 20-25 minutes.

For the cake
• 175g Nestlé® GoFree™ Coco Rice
• 120g very fine polenta (the finer the better)
• 2 level tsp gluten-free baking powder
• 1 level tsp xanthan gum
• Finely grated zest 2 lemons
• 3 medium eggs at room temperature
• 100ml skimmed milk
• 175g very soft block margarine
• 175g caster sugar

For the topping
• 250g quark
• 100g plain, low-fat fromage frais
• 200g fresh strawberries, hulled and halved
• 100g fresh blueberries

1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Line a 21cm x 28cm x 5cm deep baking tray with baking parchment

2. Blitz the Nestlé® GoFree™ Coco Rice in a food processor for 1 minute. Tip into a bowl and add the polenta, baking powder, xanthan gum and lemon zest and mix well

3. Meanwhile, mix the eggs and milk with a fork

4. In a food processer or using a hand mixer, cream the margarine and sugar for 3 minutes until it is nice and fluffy. After 3 minutes, add half the flour mix and all the egg and milk mixture, and beat together for 30 seconds. Add the rest of the dry mix and beat together for a few seconds. Spoon into the prepared tin and pop in the oven

5. Cook for 20-25 minutes or until nicely risen and spongy to the touch. Remove from the oven and turn out onto a wire rack. Remove the baking parchment and leave to cool

6. Make the topping: Meanwhile, beat the quark and fromage frais together well and spoon onto the cooled cake. Spread to the edge, top with the fruit and cut into squares to serve


Serves 4
Preparation time: 20 minutes.
Cooking time: 3-4 minutes


• 60g Nestlé® GoFree™ Rice Pops
• 3 small ripe avocados, peeled and stones removed
• ½ red onion, very finely chopped
• 25g Thai basil, finely chopped
• 4-5 tbsp balsamic vinegar
• 2-3 tbsp extra virgin olive oil
• Salt and pepper
• 8 slices gluten-free wholegrain seeded bread
• 4 fried or poached eggs

1. Place the Nestlé® GoFree™ Rice Pops into a dry frying pan and toast gently for 4-5 minutes, then cool

1. Place the avocado flesh into a bowl and break up with a fork. Add the onion, basil, vinegar, salt and pepper and mix well, leaving the mix quite chunky. Taste and adjust the seasoning

2. When ready to serve, toast the bread. Quickly stir ¾ of the toasted Nestlé® GoFree™ Rice Pops into the avocado mix then pile evenly onto the 8 slices of warm toast. Serve immediately with the rest of the Nestlé® GoFree™ Rice Pops sprinkled over, topped with the egg, and finished with a grind of black pepper


Serves 4
Preparation time: 15 minutes.
Cooking time: 20 minutes in total.

For the topping
• 2 tbsp olive oil
• 2 fresh corn on the cob, ears sliced off and dried in kitchen towel
• 400g can chickpeas, well drained and dried in kitchen towel
• ½ red onion, very finely chopped
• 4 ripe vine tomatoes, chopped
• 6 tbsp fresh coriander
• Salt and pepper

For the pancakes
• 200g Nestlé® GoFree™ Rice Pops
• 1 level tsp gluten-free baking powder
• Pinch of salt
• 1 medium egg
• 4 tbsp olive oil
• 284ml carton buttermilk
• 2 tsp fresh red chilli, finely chopped
• About 300ml skimmed milk

1. Make the topping: heat the oil in a wok or large frying pan. Add the corn and chickpeas and sauté over a high heat to take a little colour, then add the onion and soften for 1 minute. Tip into a bowl, add the chopped tomatoes and coriander, and season well with salt and pepper

2. Make the pancakes: place 150g of the Nestlé® GoFree™ Rice Pops into a food processor and blitz on a high speed for 1 minute. Tip into a bowl and add the baking powder and salt and mix well. In a separate bowl place the egg, 2tbsp of the oil, the buttermilk and the fresh chilli and whisk well together. Gradually add the wet mix to the dry mix, adding enough milk so that you end up with a loose but thickish batter, with a dropping consistency. Just before cooking, add the last 50g of the Nestlé® GoFree™ Rice Pops

3. Heat a large non-stick frying pan and then add a little of the remaining oil. Spoon in enough pancake mixture to cover the bottom of the pan (you want to be able to make 8 small pancakes in total). Cook for 2-3 minutes, and then flip over; it should be light brown, and keep warm. Repeat to make another 7 pancakes, adding a little oil each time and keeping the made pancakes warm

4. When ready to serve, divide the pancakes between 4 warmed plates. Top with the corn mixture, and serve

Tip – If you fancy something a little bit extra, serve these with a spoonful of thick Greek yogurt!

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