Main menu


Gluten free main dishes

Gluten-Free Main Dishes

+Cheesy-topped Beef Cobbler

Serves 3-4
2 tbsp olive oil
1 large onion, chopped
1 medium carrot, chopped
2 celery sticks, chopped
1 plump garlic clove, crushed
500g fresh beef mince
few sprigs fresh thyme
400g can of tomatoes with juice
150ml/ pint beef stock
1 tbsp Worcestershire sauce
handful of chopped parsley


225g gluten-free flour
tsp gluten-free baking powder
50g butter, chopped
50g Red Leicester, grated
1 tsp fresh thyme leaves
1 tbsp chopped fresh parsley
150ml low fat natural yogurt

Preparation and cooking times:
Prep 20 - 25 mins. Cook 40-45 mins

Fry the onion in the olive oil until just soft and then add the carrot, celery and garlic to the frying pan any fry until lightly browned.

Add the mince and make sure to break it up well with a wooden spoon. Stir continuously until the meat is browned, being careful it doesn't stick.

Put the tomatoes, thyme, beef stock, Worcestershire sauce and parsley into the pan, season to taste with salt and pepper and then simmer, covered, for 15 minutes.

In a large mixing bowl, rub the butter into the sifted flour and baking powder. Mix in the grated cheese, herbs and yogurt. Mix until it forms a soft dough and then turn out onto a floured board or work surface and knead gently.

Roll out to about 1cm thick and with a large cookie cutter cut 9 discs.

Remove the meat mixture from the heat and pour it into an ovenproof dish. Arrange the dough discs on top and glaze with milk or beaten egg.

Bake in a preheated oven at 200C/gas 6/fan 180C for 20-25 minutes until the discs have turned golden brown and risen.

+Oozing Chicken Kiev

Serves 4
100g (4oz) soft butter
small handful fresh parsley, finely chopped
small handful fresh chives, finely chopped
5-6 large cloves garlic, crushed
zest 2 lemons, finely grated
sea salt, to season
freshly ground black pepper, to season
4 large chicken breasts, boned and skinned
3tbsp gluten and wheat-free flour, well seasoned
4 medium eggs
4 thick slices of gluten free bread, brown or white, crumbed in a food processor or
6-8tbsp of ready made gluten-free breadcrumbs
cocktail sticks

Preparation and cooking times:
Prep. 20 mins. Cook 40 mins

Mash the garlic, chives, parsley, lemon peel, salt and pepper together in a bowl with the softened butter. Mix well, divide into four sausage shapes (in plastic wrap) and freeze.

Using a sharp knife, slice the chicken breasts to form a pocket, open them up and using plastic film or parchment over the top, flatten with a rolling pin or chef's mallet.

When the butter is nearly frozen place a roll onto the chicken breast and fold it over, pinning the open side tightly together with cocktail sticks.

Roll each breast in the seasoned flour, brush with beaten egg and then coat in breadcrumbs. Cover with egg wash again and then coat with breadcrumbs a second time.

Bake in a preheated oven at gas 6, 200C, fan 180C, for 40 minutes.

+Salmon Fish Cakes with Lemon

These make a tasty supper dish or for a party, make smaller bite- sized versions.

Makes 10 medium fish cakes or 20 mini fish cakes
2 large baking potatoes
2 tbsp olive oil
grated zest and juice lemon
1 egg yolk
140g smoked salmon trimmings, plus extra to serve

  1. tbsp chopped parsley, plus extra

  2. tbsp gluten-free flour mixed with 1 tsp coarsely ground pepper

a little oil, for frying
Gluten-free, Dairy-free

Preparation and cooking times
Prep. 30 mins. Cook 15 mins

Bake potatoes until soft and then allow to cool for five minutes. Scoop out the flesh into a mixing bowl, mash until smooth and then leave to cool completely.

When cool, add olive oil, lemon zest and juice (to taste) then add the egg, salmon and parley.

Mix well and divide into 10 for large cakes or 20 for mini ones. Chill for 15 minutes.

Roll each cake in peppered flour and fry slowly for 2-3 minutes per side.

When golden brown, drain on kitchen paper and serve.

You can make theses in advance and freeze before frying. When ready to use them, defrost for 4 hours before cooking.

+Gluten-Free Family Pizza

Pizza is always a hit with families and this one is sure to please adults and children alike. The toppings can be adjusted to include favourites.

Serves 2
200g gluten-free flour
2 tbsp olive oil
7g sachet fast-action dried yeast
1 tbsp chopped rosemary
1 tsp ground black pepper
125-150ml warm water
210g jar tomatoes bruschetta topping


140g mozzarella, thickly sliced
avocado, thickly sliced
70g pack rocket
cherry tomato, halved
4 slices Parma ham
4 slices ham
olive oil
balsamic vinegar


Preparation and cooking times
Prep. 15mins. Cook 15 mins.

Add the flour, salt, olive oil, rosemary, pepper and yeast to the bowl of your food processor and pulse until everything is well mixed.

With the food processor running, drizzle in water slowly until the dough becomes soft, but not sticky.

Knead on a floured board until the dough comes together in a ball.

Cut the dough in half and roll each half out on lightly oiled baking sheets into 10-inch (25cm) rounds.

Cover each base in the tomato topping to within a centimetre (half an inch) of the edge. Leave to stand for 15 minutes.

Bake in a hot preheated oven at 220C/fan 200C/gas 7 for 12-15 minutes.

+Scrummy Goat's Cheese & Watercress Quiche

This delicious quiche will truly impress your family and friends.

Serves 4
225g gluten-free flour, plus extra for rolling
100g butter
1 large egg, beaten, plus extra beaten egg for brushing


1 tbs oil
100g watercress, roughly chopped
2 large eggs
150ml milk
150ml log soft rindless goat's cheese, in rough chunks
freshly grated nutmeg, optional
1 medium onion, finely chopped

Vegetarian Gluten-free

Preparation and cooking times
Takes 50-60 mins plus chilling


In a large bowl, sift the flour and salt and then add the butter, cut into small cubes. Rub together until the mix resembles breadcrumbs.

Lightly beat the egg and add to the bowl with 1-2 tablespoons of water. Mix to form a soft dough.

Knead well for a few minutes and then wrap in plastic wrap and chill in the fridge for 30 minutes.

Knead the pastry for a second time and roll it out to line a loose bottomed flan case (20cms/8 inches).

Brush the base and sides with beaten egg wash.

Fry the onion in one tablespoon of olive oil until just soft, but not coloured. Put the watercress into the pan and cook until it just wilts. Stir in the beaten eggs and milk and goats cheese. Season to taste.

Place the flan case on a baking sheet and bake blind for 5 minutes. Remove from the oven and add the filling mixture. Bake for 15 minutes at 200C/gas 6/fan 180C then reduce the heat to 180C/gas 4/ fan 160C and continue baking for 25-30 minutes or until the filling is just set.

+Creamy Chicken Bake with Tarragon

This makes an excellent dinner party dish or family meal. Not only is it gluten-free but, egg and dairy free too for those who have more than one intolerance.

Serves 4
2 tbsp extra-virgin olive oil
1 tbsp rice flour
300ml soya milk
4 chicken breasts, skin removed
2 red onions, cut into wedges
250g punnet cherry tomatoes, halved
250g asparagus spears, blanched
1 tsp caster sugar
1 tbsp white wine vinegar
150ml vegetable stock
3 tbsp chopped tarragon
4 tbsp gluten-free breadcrumbs
1 tbsp grated dairy and lactose-free cheese

Preparation and cooking times
Prep. 20 mins. Cook 30 mins


Mix 1 tbs of olive oil with the flour in a cold saucepan and then blend in the soya milk. Make sure the mixture is well blended before heating.

Gently bring the sauce to the boil, while whisking continuously. Simmer for one minute before removing from the heat. Cover with greaseproof paper and leave to cool.

Fry the chicken for 2-3 minutes in the remaining oil until browned. Place the chicken pieces in an ovenproof dish.

Fry the onions in the same frying pan for a couple of minutes and then spoon over the chicken before adding the tomato and asparagus.

Stir the vinegar and sugar in a small saucepan over a medium heat until the sugar caramelises then add the stock. Boil, and then simmer for one minute.

Add to the previously prepared sauce and whisk until blended before adding the tarragon. Spoon over the chicken.

Sprinkle with breadcrumbs and cheese and bake for 30 minutes in a preheated oven at 200C/fan 180C/gas 6.

+Perfect Chicken & Leek Pie

Serves 4
175g gluten-free flour
85g chilled firm butter, coarsely grated
50g mature cheddar, grated
1 tsp coarse grain mustard


500g skinless boneless chicken breasts, cut in chunks
25g butter
2 tbsp sunflower oil
2 leeks, thickly sliced
350ml hot chicken stock
1 tbsp gluten-free flour
85g watercress, chopped
4 tbsp crme frache
1 tbsp milk for glazing


Preparation and cooking times
Ready in 1 hours.

Mix the butter, flour and a pinch of salt in a medium bowl and then stir in the cheese. Blend the mustard with 2 tbsp of cold water and stir into mixture. Bring together into a dough, wrap in plastic wrap and refrigerate for half an hour.

Heat the butter and oil in a saucepan and gently fry the chicken for 5 minutes until golden brown on both sides. Add the leeks and then continue frying for a further 2 minutes until softened. Pour in the stock, bring to the boil and then simmer slowly for 15 minutes.

Put the chicken and leeks into a 1.2 litre pie dish - keeping the stock back in the pan.

Mix together the flour with 1 tbsp of water to form a paste. Thin the paste with 2 tbsp of stock then add to the rest of the stock and stir on a gentle heat until it thickens.

Remove from heat and add the crme frache and watercress, Season to taste, pour over the chicken and leave to cool.

Remove the pastry from the fridge and roll out between to pieces of plastic wrap until it is just larger than the dish. Moisten the rim of the pie dish. Remove the film and using a rolling pin transfer the pastry to the pie. Press down around the rim.

Brush with egg or milk to glaze and bake in a preheated oven at 200C/gas 6/fan 180C for 25-30 minutes until golden brown.

+Rice noodles with sun dried tomatoes, Parmesan & basil

This is a great gluten-free alternative to pasta and makes a quick and easy main dish. Look out for wheat-free soba noodles too.

Serves 4
250g medium rice noodles
85g sun dried tomatoes plus 2 tbsp of their oil
3 garlic cloves
25g Parmesan (or vegetarian alternative), shaved or grated
large handful basil leaves, torn

Vegetarian, Gluten-free, Low-fat

Preparation and cooking times
Prep. 10 mins. Cook 5 mins

Prepare the noodles according to the instructions on the packet.

Fry the tomatoes and garlic in the oil for 3 minutes, Toss in the noodles, stir well and add the cheese and basil before removing to a serving plate.

Rice noodles are available in Asian shops and larger supermarkets, either in straight-to-wok pouches or packs of dried noodles that need soaking before cooking.

+Pesto and Pepper Pasta

This is an easy nutty, wheat-free recipe. The walnut pesto can be replaced with other types of pesto to suit your personal preference.

Serves 3

25g walnut pieces
2 garlic cloves, crushed
zest of 1 large lemon
25g fresh parsley
4 tbsp extra-virgin olive oil


2 small red onions, quartered and separated into pieces
1 tbsp extra-virgin olive oil
250ml pack wheat-free pasta
250G jar mixed pepper antipasto, drained and sliced
50g vegetarian parmesan-style cheese, finely grated, plus extra shavings to serve

Gluten-free and Vegetarian

Preparation and cooking times
Ready in 40 mins.

Make the pesto by placing the walnuts, garlic and lemon zest into a food processor and blitzing until finely chopped. Add parsley and blitz again.

Slowly drizzle the oil into the food processor while whizzing everything together. Season with salt to taste.

Grill the onions on high in a grill pan. Sprinkle to coat with 1 tbsp of olive oil. Grill for 6-8 minutes until lightly charred.

Cook the pasta until just softened. As gluten free pasta
cooks differently to regular pasta, taste to ensure it is cooked.

Drain and then mix with the pesto, onions and peppers. Return to the pasta pan and stir on the heat briefly to warm through.

Add the cheese and serve immediately.

+Spicy Almond and Feta Quinoa

Quinoa makes an excellent substitute for couscous.Quinoa (pronounced keen-wa), is a small South American grain with a delicate, nutty flavour and looks a little like couscous. This dish can be eaten as a salad on it's own or as an accompaniment to another dish.

Serves 4
1 tbsp olive oil
1 tsp ground coriander
tsp turmeric
300g quinoa, rinsed
50g toasted flaked almonds
100g feta cheese, crumbled
handful parsley, roughly chopped
juice lemon

Gluten-free and vegetarian

Preparation and cooking times
Prep.10 mins. Cook 15 mins.

Fry the spices in a 1 tbsp of oil for 1 minute to intensify their aroma. Add the quinoa, mix well and fry for a further minute until you hear gentle popping.

Add 600ml of boiling water and gently simmer for 10-15 minutes. When the water has evaporated the quinoa grains will have a while halo. Remove from the heat and allow to cool a little.

Stir in all the other ingredients and serve either warm or cold.

+Prawn Pancakes

The pancakes can be used for any other dish so it may be worth doubling up on the quantities and freezing what you don't need. Simply interleave each pancake with cling film. If you want them to be richer you can make them with milk and/or add an egg but when the filling is already quite rich, this isn't necessary.

If you want to use them for a dessert, add a teaspoon of sugar to the mix and then stuff the pancakes with fresh soft fruit, stewed apple or pear, your favourite jam or some toasted nuts. Squeeze a little lemon juice over the top, or drizzle with honey or maple syrup and serve with a tablespoon of thick cream or Greek yogurt.

Serves 4

For the pancakes
140g (5oz) gluten-free plain white flour or buckwheat flour
pinch salt
300ml (10fl oz) water
3tbsp sunflower oil

For the filling
30g (1oz) butter
2tbsp olive oil
2 small leeks, very finely sliced
150ml (5fl oz) dry white wine
30g (1oz) cornflour, check your brand is gluten free
400g (13oz) frozen prawns
freshly ground black pepper
juice of -1 lemon
a little freshly grated Parmesan
a few springs of dill to decorate

To prepare the pancakes, blitz the flour, salt and water in a food processor until smooth and then leave to rest for 5 minutes.

In a non stick frying pan, heat a few drops of oil until smoking hot. Pour in a small eggcup full of batter and quickly roll around the pan until the base is coated thinly.

Cook until it becomes loose in the pan and then either turn with a spatula or toss and cook the other side.

Place the cooked pancake on parchment until you have a pile prepared, interleaving the pancakes with parchment or cling film so they don't stick together.

For the filling, gently sweat the leeks in a frying pan in a little butter and oil for 15 minutes or so, with the lid on.

The leeks should end up soft and translucent, but not browned.

Mix the while wine and cornflower in a small bowl until smooth. Add to the leeks and cook gently until it thickens.

Reduce the heat to very low and add the frozen prawns, allowing them to slowly defrost.

Stir in the yogurt and lemon juice before seasoning with salt and pepper to taste.

Using a slotted spoon, divide the prawns between the pancakes, fold and place in a flat heatproof dish. Spoon the rest of the sauce over the top, grate parmesan over them all and then grill until lightly browned.

This should make 8 pancakes.

+Salmon with Parmesan & Sun-Blush Tomato Coating

Serves 2
25g (1oz) Gluten-Free White or Fibre Loaf
25g (1oz) dried Parmesan cheese
25g (1oz) drained sun-blush tomatoes
1tbsp fresh basil
Salt and freshly ground black pepper
2 x 150g (6oz) salmon fillets

Preparation and cooking times
Prep. 5 mins. Cook 15 mins

Use a food processor to turn the bread into crumbs them add the tomatoes, basil and parmesan and blitz until combined. Season to taste.

Coat the top of each salmon fillet with the mixture (on a baking tray), sprinkle with a little olive oil and bake in an oven preheated to 200C/400F/Gas 6 for 15 minutes until the crust is golden brown.

+Tasty Sirloin Wraps

Serves 5

Tortilla wraps:

350g/ 12oz Gluten free flour
10g Yeast
350ml/ 12fl oz Boiling water
2 x 15ml tbsp Vegetable oil
1 x 5ml tsp Xanthan gum
x 5ml tsp Salt

Beef filling:

4 small Sirloins of beef

  1. Red onion, sliced

  2. Red peppers, sliced

  3. clove Garlic, crushed

  4. jar Passata

  5. x 15ml tbsp Chili powder

  6. Cos lettuce


6 x 15ml tbsp Sour cream
250g/9oz Mayonnaise
2 Limes

Preparation and cooking times
Prep 10 mins. Cook 20 mins

Make a paste from 225g/7oz of the flour, oil, yeast and water. Rest for 3 minutes and then add the remaining flour and all the rest of the wraps ingredients. Stir with a wooden spoon to form a sticky dough.

Knead on a lightly floured surface and divide into 5-7 pieces.

Roll each piece on a 10-inch circle of baking parchment to completely fill it.

Turn the parchment, dough side down into a large non-stick frying pan and cook gently for 2 minutes or until the dough starts to brown underneath, then using a spatula remove paper and turn to cook the other side in the same way.

For the filling, thinly slice the steak and fry in a hot oiled pan. Add the onions, garlic and pepper and stir fry together until the beef is cooked.

Pour in the passata and chili and continue to cook until almost dry.

Spoon onto the wraps and serve.

+Quick and Delicious Chicken Goujons

This makes an ideal meal for adults as well as children as the chicken pieces can be cut smaller and called chicken nuggets. A firm favorite with children served with fries and peas.

Serves 2-4
125g dried gluten free breadcrumbs
1 large egg, beaten
300g mini chicken breasts
Sea salt and cracked black pepper
Oil for shallow frying

Season the chicken pieces with salt and pepper, dip into beaten egg and then roll in breadcrumbs until covered.

Fry in a hot oiled frying pan for 5-6 minutes, turning once during the process.

Drain on kitchen paper and serve immediately.

+Herb Coated Butterfly Chicken Breasts

Serves 2
2 skinless and boneless chicken breasts
50g (2 oz) gluten free Multigrain Bread
10ml (2 tsp) olive oil
2-3 shallots - finely diced
15g (1/2 oz) pine kernels
25g (1 oz) chestnut mushrooms - chopped
1 stalk of Rosemary - leaves removed and chopped
15mlsp (1 tbsp) fresh flat leaf parsley
tsp Marigold Swiss Vegetable Bouillon made up with 50ml (2fl oz) boiling water
Sea Salt and cracked black pepper

Preparation and cooking times
Prep. 20 mins. Cook 20-25 mins

Begin preparing the stuffing by making breadcrumbs from the gluten-free bread (easiest in a food processor). Turn into a medium sized bowl.

Fry the shallots in the olive oil with the pine kernels and mushrooms until soft and slightly browned. Combine with the breadcrumbs.

Add the herbs and stock to bind. Season to taste.

Cut each breast along its length from the side, but not all the way through. Fold the breast open in a butterfly effect.

Place on a greased baking sheet and cover with the stuffing mix.

Bake at 190C/375F/ Gas Mark 5 for 20-25 minutes.

+Mouthwatering Chicken, Lemon and Asparagus Pasta

Serves 4
300g (11oz) gluten free Penne Pasta
115g (4oz) asparagus, cut into short lengths
25g (1oz) dried sun ripe tomatoes, reconstituted and cut into small pieces
225g (8oz) chicken breast, cut into strips
200ml (7 fl oz) crme frache
4 x 15 ml sp (4 tbsp) milk
1 x 5 ml sp (1 tsp) lemon zest
25g (1 oz) butter
1 x 15 ml sp (1tbsp) fresh basil, chopped
salt and freshly ground black pepper
25g (1 oz) Parmesan cheese, grated
Basil leaves for garnish.

Preparation and cooking times
Prep. 15 mins. Cook 10 mins

Cook the penne for 9 minutes in a large pan of lightly salted boiling water, or according to the instructions on the packet.

Simultaneously, cook the asparagus in a little water for 3-4 minutes and then drain.

Fry the chicken strips in a frying pan for 4-5 minutes until cooked through and then remove from the heat and set aside.

Melt the butter in a saucepan and then stir in the crme frache, milk, half of the lemon zest, chopped basil and seasoning. Add the tomatoes, heat it all together gently and stir for 2-3 minutes.

Drain the pasta and rinse with boiling water.

Return the pasta to its saucepan, pour the sauce mixture over it and add the chicken pieces. Stir well to coat all the pasta and serve immediately sprinkled with parmesan cheese, lemon zest and basil leaves.

+Parsley and Lemon Topped Plaice

Serves 2
3 slices of gluten free white sliced loaf
2 fresh plaice fillets
1/2 lemon, zest and juice
2 tbsp fresh parsley, chopped
2 tbsp olive oil
Sea salt and cracked black pepper

Preparation and cooking times
Prep. 15 mins. cook 10-15 mins

Turn the bread into breadcrumbs in a food processor and then add the lemon, parsley, oil, salt and pepper (to taste). Blitz to combine.

Wash the plaice and dry on kitchen paper before putting on a greased baking sheet. Cover each fish with the breadcrumb topping mix and gently press down. Bake at 190C/170C Fan/ Gas Mark 5 for 12-15 minutes.

+Sweet Potato and Butternut Squash Soup with Coriander

Serves 4
1 tbsp olive oil
1 medium onion, peeled and diced
2 cloves garlic, peeled and crushed
15mlsp (1 tsp) ground cumin
300g (11oz) sweet potato, peeled and diced
250g (9 oz) butternut squash, peeled and diced

  1. litre (1 pts) vegetable stock

  2. x 15mlsp (2 tbsp) chopped fresh coriander

Preparation and cooking times
Prep. 15 mins. Cook 25 mins

Cook the onion and garlic together in a large saucepan with the olive oil for a few minutes until soft but not brown. Add the cumin and continue cooking for one minute.

Add the butternut squash and sweet potato and continue cooking for two more minutes, stirring all the time.

Add the stock and salt and pepper to taste, allow to boil and then simmer for about 20 minutes, until the sweet potato is soft.

Carefully pour the entire mixture into the bowl of a food processor and blitz until smooth. Stir in chopped coriander and serve. The soup can be diluted with water if too thick.