My favorite gluten-free recipe is poodla (small pancakes), which I make utilizing gram (chickpea) flour, water, cumin seeds, garam masala, turmeric and salt, with added chillies (chopped), grated onion and grated courgettes (it additionally works with mashed peas, spinach, grated cauliflower and so forth). Merely make a batter to any consistency, add your greens, then shallow fry on each side. It’s scrumptious with a raita and a salad; we eat them for breakfast, lunch and typically as a principal meal. Rekha Shah, retired, Bournemouth
Cookies with almond and peanut butter
Put 200g of complete almonds in a blender till they’ve a flour-like consistency. Add this to 100g rice flour, 1 tbsp linseed flour and 60g darkish sugar and mix. Combine 100ml almond milk with 2 tbsp peanut butter (warming it a little bit if obligatory). Add the milk combination to the dry substances, then stir by means of 200g chocolate chunks (70% cocoa) and bake at 180C for 15 to twenty minutes. Scrumptious eaten heat or left to chill. Luisa, pupil, Viseu, Portugal
This recipe works with most gluten-free flours. Warmth the oven to 165C and grease or line a 20cm (8in) spherical cake pan. In a bowl, rub collectively 25g gluten-free flour, 25g butter, 25g sugar and ¼ tsp cinnamon till it’s the consistency of breadcrumbs, then place within the fridge. In a separate bowl, combine collectively 140g gluten-free flour, 1 tsp baking powder, ½ tsp cinnamon and 50g sugar. Add 1 egg, 4 tbsp milk and 85g melted butter. Beat totally till properly blended and stiffened barely, then pour the combination into the ready tin. Pour 250g contemporary cherries (stoned, however complete) excessive and press them into the cake batter. It could look like too many cherries, however the cake will rise because it cooks.
Sprinkle the crumble topping combination excessive and press down pretty firmly. Bake for 35 to 45 minutes, then depart to chill within the tin for 20 to half-hour earlier than turning out and serving. David Gilmore, design director, West Sussex
Put gluten-free self-raising flour in a bowl, add a splash of olive oil and simply sufficient water for it to return collectively right into a ball – you don’t want particular portions, because it’s finest to guage it by eye. Roll out the ensuing dough on a board dusted with a little bit of the flour, then gently slide it right into a frying pan, heated with a skinny layer of sunflower oil.
As soon as cooked on one facet, flip your base over within the pan and prime with pizza sauce – you need to use purchased stuff or make your individual by heating tinned chopped tomatoes with basil, salt and black pepper till thick. Grate cheese on prime of your sauce, then sprinkle with paprika. When the underside of the pizza is cooked, slide on to a grill pan and grill till the highest is bubbly and golden, then serve with salad. Peter Marin, Brecon Beacons
Risotto with vegan chorizo and broccoli
This recipe takes about 25 minutes and makes use of just one saucepan. Begin by sautéing finely chopped onion and garlic in olive oil, then add the dry risotto rice (150g for 2) and stir, then add broccoli florets. Add vegetable inventory step by step, cooking it into the rice, and hold stirring. Add sliced vegan chorizo – I take advantage of Plant Pioneers’ – and dried chilli flakes (in addition to vegan frankfurters, if you could find them; their smokiness is superb with the chilli). Preserve including inventory till the rice is swollen and smooth. Season to style. Hilary Tattershall, retired, Cumbria
Banana oat pancakes
Soak 100g (1 cup) oats in 250ml (1 cup) oat drink (or different non-dairy various) for a minimum of 30 min, then mix with 1 banana till clean. In a separate bowl, whisk 2 eggs with a little bit vanilla and the blended oat combine. Fold in 110g (¾ cup) self-raising gluten-free flour till clean, then ladle right into a pan and fry till browned on each side. I serve them with honey and slices of butter between every pancake. Joel, buyer care, Auckland
Chocolate and hazelnut gianduia cake
I really feel like the perfect strategy to gluten-free baking is to profit from substances which might be naturally gluten-free and make the most of all the various flavours and textures they’ve to supply.
Begin by blitzing 250g darkish chocolate and 250g toasted hazelnuts in a high-powered blender. You need a comparatively wonderful crumb, however with some greater items for distinction. Then, mix 6 eggs, 150g sugar, 150g butter (or coconut oil), 1 tbsp baking powder, 1 tbsp cocoa powder and an alcohol of your selection (I like 50g amaretto) till mixed and clean. Fold into your nutty chocolate combination and bake at 180C for 50 minutes.
I wish to prime it off with a crunchy gianduia topping, made by melting 200g darkish chocolate with 75ml olive oil and a pinch of salt, then including 75g crushed, toasted hazelnuts. Unfold this on the cooled cake and it’ll kind a beautiful wealthy, crunchy topping. Stefano Biondi, chef, Dublin
Rooster katsu curry
Flatten a hen breast by wrapping it in clingfilm and bashing with a rolling pin. Dip in seasoned rice flour, then in whisked egg, then in polenta. Fry in scorching oil till crispy, then place the pan right into a scorching oven (180C) for 20 min. In the meantime, make the sauce: fry onion, garlic and grated ginger in oil till softened. Add 1 tbsp curry powder, 1 tsp turmeric and 1 tbsp tomato puree. Warmth for 1 min, then add 500ml hen inventory and simmer for five min earlier than blitzing with a stick blender. Cowl the hen within the sauce and serve with sticky rice and edamame beans. Claire, TV producer, London
This is very easy to combine up and make; there’s no rising time required. It tastes nutty and chewy, particularly toasted. Warmth the oven to 190C. Combine collectively 100g every of brown rice flour, garbanzo (chickpea) flour and oat flour. Add 75g potato starch, 25g tapioca starch, 1 tsp salt, 1 tbsp brown sugar, 2 tsp xanthan gum and a couple of tsp baking soda. In a separate bowl, whisk 1 massive egg, then add 300ml buttermilk and stir. Pour the buttermilk and egg into the dry substances and stir totally with a picket spoon.
Divide into two, place on to a floured floor, sprinkle with flour and gently form into flat, spherical loaves. Grease and flour a baking tray (I take advantage of medium-grind cornmeal), sprinkle the highest of every loaf liberally with brown rice flour, then use a pointy knife to attain a deep cross into the highest. Bake for about 50 min, then use a meals thermometer to examine that the inner temperature is 90C earlier than leaving to chill. Ingrid Brisacher, retired, South Carolina
I make this usually, as it’s a fast and straightforward crowd-pleaser. Warmth the oven to 180C. Combine 250g plain yoghurt with 2 eggs, 150g sugar and a little bit vanilla extract or lemon zest. In one other bowl, combine 130g gluten-free self-raising flour, 1 tsp baking powder and a pinch of salt. Fold the dry substances into the moist and blend properly, then bake for 30 to 35 min. As soon as cool, it may be loved by itself, or sliced in half and stuffed with jam and bitter cream. Caterina, artwork author and historian, Edinburgh