Gluten free diet recipes are easy to make and can be taken every day. With the gluten free recipes given here, you can treat your taste buds.
1. Gluten-free lemon drizzle cake
Ingredients:
- 200g butter.
- softened 200g golden caster sugar.
- 4 eggs.
- 175g ground almonds.
- 250g mashed potatoes.
- 3 lemon zests.
- 2 tsp gluten-free baking powder.
For the drizzle:
- 4 tsp granulated sugar.
- 1 lemon juice.
Method:
- Heat oven to 180C/fan 160C/gas. Add butter and line a deep 20cm round cake tin. Beat the caster sugar and butter together until it gets light and fluffy, then gradually add the egg, beating after each addition. Add the almonds, cold mashed potato, lemon zest and baking powder.
- Pour the mixture into the cake tin, level the top, then bake for 40-45 minutes or until it turns golden. Present the cake on a tray after 10 minutes of cooling. Mix the granulated sugar and the lemon juice together and spread it over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Nutrition per serving:
- 514 calories.
- Protein 9g.
- Carbohydrate 41g.
- Fat 36 g.
- Saturated fat 2g.
- Fiber 2g.
- Sugar 35g.
- Salt 0.88 g.
2. Vegan tofu balls
Ingredients:
- 300g tofu extra firm.
- 1small onion finely chopped.
- 3 tsp gluten free soy sauce.
- 3 tsp peanut butter without sugar.
- ½ cup gluten free bread crumbs.
- Rice flour to roll the balls in.
- Oil to fry the balls.
Method:
- Combine all ingredients except for the rice flour and oil. Mix thoroughly by hand. Don't use a mixer because the mixture will be too soft and sticky.
- Roll the tofu balls in the rice flour and then fry for about 5 minutes until the balls get golden brown all over.
Nutrition per serving:
- 123.1 calories.
- Fat 6.3g.
- Saturated fat 1.2g.
- Fiber 1.2g.
- Sugar 2.2g.
- Protein 7.5g.
- Carbohydrate 10.5g.
3. Chicken with Mustard & Leeks
Ingredients:
- 4 trimmed boneless chicken breasts .
- 4 tsp coarse-grained mustard.
- 2 leeks trimmed.
- Cleaned and cut into 2 and 1/2-inch-long julienne strips.
- 2 carrots peeled and cut into 2 and 1/2-inch-long julienne strips.
- 4 teaspoons chopped fresh thyme.
- 1 tsp dried salt.
- Freshly ground pepper to taste.
Method:
- Preheat the oven to 400°F.
- Place a chicken breast in the centre of the parchment paper or foil. Spread mustard evenly over chicken breasts. Distribute leeks, carrots and thyme over the chicken. Season the chicken piece with salt and pepper. Seal the package and place them on a baking sheet. Repeat the same with the other chicken pieces.
- Bake it for 10 to 12 min until the pages get puffed.
- Transfer the packages on the plate and serve hot.
Nutrition per serving:
- 172 calories.
- 2 g fat.
- 66 mg cholesterol.
- 10 g carbohydrates.
- 27 g protein.
- 2 g fiber.
- 279 mg sodium.
- 481 mg potassium.
All these recipes are made without wheat, barley or oats. Enjoy these healthy and delicious gluten free recipes.
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