Gluten free, it's not a bad thing



Crispy Gluten-Free Onion Rings


This batter makes really light and crispy onion rings.

1 large onion – sliced in rings

1/2 cup all purpose gluten free flour

1/2 cup rice flour

1/2 teaspoon baking soda

1 cup soda water

1 teaspoon garlic salt

1/2 cup rice bran oil

salt and pepper to taste

Mix the flour, baking soda and slowly add the soda water until you have a nice consistency. Add the garlic salt and onions and shallow fry in the rice bran oil.  Place on paper towel and add salt and pepper.

I imagine this batter would be good with all sorts of other things.  I’m actually considering replacing the soda water with a cider and making a beer-less beer battered fish.  I’ll keep you posted.



Hearty Breakfast Ramekins


This is a quick and fun way to enjoy a cooked breakfast, a fancy version of bacon and eggs if you will. Experiment with the fillings and amounts, but the following ingredients serves 2 people.

Fry up one rasher of bacon, about 6 slices of chorizo and half an onion until cooked through.  Divide evenly into your ramekins.  Add about 3 tablespoons of baked beans to each, top with half a tomato and crack an egg on top. Place in the oven at 200 degrees Celsius and remove once the egg is cooked to your liking. Serve with buttered toast – the bacon and chorizo really give a nice flavour to the beans.


Ginger and Sweet Chilli Stir-fry Chicken

The packet mixes and ready made jars of stir-fry sauce are a bit of a minefield of hidden additives, sugar and preservatives.  A few basic ingredients are all you need for a simple but delicious stir-fry.  Add all these ingredients……


2cm piece of ginger, 1 small onion, 1 large carrot, 1 green capsicum, 200 g chicken plus a 1/4 cup of sweet chilli sauce and 1/8 cup water into a wok and stir-fry.


Serve over a bed of fluffy jasmine rice. It’s great with a side dish of broccoli and Asian Vegetable Dressing




Vegetable Hash Browns

These are a nice healthier way to enjoy a cooked breakfast in the morning, a good alternative to bacon and eggs on a lazy weekend morning.  Serve with grilled tomatoes, mushrooms and some tomato relish. Super easy.

Vegetable Hash Browns

1 small zucchini -grated

1 large potato – grated

handful of chopped spring onions

Stir through all ingredients and form small hand-sized patties.  Place a little olive oil in a non stick fry-pan and cook until golden brown on both sides.



Grilled chicken salad with halloumi and green beans


You know how it is… the day before grocery day,  you’ve got a random collection of ingredients in the fridge, some left overs and no inclination to make dinner. This salad was created from one of such occasion…I had the left over chicken and potatoes and I threw them together with the rest of the ingredients.  This was so good, we’ve made it on purpose a few times since.

1 grilled chicken breast –  sliced

4 small chat potatoes – boiled and cooled

200g grilled halloumi – sliced into small pieces

100g green beans, blanched

2 cups baby spinach leaves

Toss it all together with Pesto Dressing listed in one of my earlier posts….and you’re done.  I love a good dinner salad; they’re healthy, quick and use just one dish.


All purpose gluten-free cookie recipe

Here is a basic cookie recipe that I have refined a few times to work with gluten-free flour.  Once you have the base recipe, you can add just about anything you like. After many attempts of making gluten-free cookies, I think this recipe makes rich moist cookies that aren’t crumbly. I have served these to many gluten eaters who were none the wiser.

1 & 1/2 cups all purpose GF flour

1/3 cup brown sugar

1/3 cup white sugar

1/2 cup butter – softened

1 egg – lightly beaten

1/2 teaspoon baking soda

Pre-heat oven to 190C degrees. Combine white sugar, brown sugar and softened butter in a mixing bowl and stir through until smooth. Add egg and stir, then add flour and baking soda and stir until combined.  Place small mounds on baking paper and cook for 8-10 minutes.


Once you have the base recipe you can make many variations.  I made two batches last weekend; Date and Walnut and Double Choc Chip. For Date and Walnut add 1/2 cup of chopped walnuts and 1/2 cup of chopped dates.  For Double Choc Chip add 1/3 cup cocoa powder, 1/2 cup white choc chips and 1/2 cup of milk choc chips.  You may need to add a little more melted butter to the choc chip recipe.  A busy afternoon baking cookies, although Henry wasn’t much help…


Chorizo with Mixed Beans


This is one of those unglamorous but super-tasty meals everyone has in their repertoire. I made it while staying with family this past winter and always received compliments.  It is so simple it is almost embarrassing to include a recipe, but after a few requests…here it is.

1 teaspoon olive oil

2 chorizos (check packaging for gluten-free options)

1 440g can tinned tomato

1 440g can mixed beans

Place oil and sliced chorizo in saucepan and cook on high heat for about 2 minutes.  Add tinned tomatoes and drained beans and simmer on low heat for about 20 minutes.  That’s it! I don’t add any other seasonings – if you have good quality chorizos it will be all the flavour you need.  Serve with mashed potato and some chopped parsley.  A quick tasty meal that is good for a week-night…especially in winter.

Gluten-Free Sweet & Sour Pork

This recipe was created much the same way most of my cooking happens.  After deciding what I would like to eat, I research a few recipes on-line choose the best/easiest looking ones, combine parts of several recipes, substitute gluten-free ingredients and then cross my fingers and hope for the best.  This Gluten-Free Sweet & Sour Pork was created after needing to find a use for the left over roast pork from Christmas Day.  It really was very very good….it turned out better than I was expecting it to and this will definitely be added to our regular rotation of meals.

It’s a crispy coated pork with sweet and sour sauce poured over the top.

Crispy Pork

300 grams cooked pork (perfect for left overs)

1/4 cup rice flour

1/4 cup all purpose gluten-free flour

2 egg whites

1/4 cup oil (rice bran)

Cut pork into 1cm sized cubes, coat with egg white.  Combine rice flour and GF flour in a freezer-bag, add egg coated pork and shake until coated.  Shallow fry pork in oil until golden brown, remove and set aside to drain on paper towel.

IMG_1875     IMG_1876

Sweet & Sour sauce

1 cup water

3/4 cup brown sugar

1/3 cup apple cider vinegar

1/4 cup tomato sauce

1 teaspoon GF soy sauce

2 tablespoons tomato paste

1/2 yellow capsicum – cut into 1cm pieces

1/2 red capsicum – cut into 1cm pieces

1/2 onion – cut into 1cm pieces

2 spring onions – cut into 1cm pieces

1 cup pineapple pieces

Cook onion, capsicum and spring onion in a fry pan on low heat until they begin to soften. Combine water, sugar, vinegar, tomato sauce, tomato paste and soy sauce in a bowl and stir until sugar has dissolved. Add sauce mixture and pineapple to fry pan and simmer until sauce thickens.


Serve pork on a bed of white rice and top with the sauce.  This amount was too much for two people – we couldn’t eat it all. It would happily serve 3 people – even 4 with a nice side dish.


BBQ corn with chilli-lime butter

In this lovely summer weather, we seem to be barbequing every night and nothing goes better with barbequed steak than corn on the cob.  Previously we would wrap the suckers up in foil, add a little butter and shove them in the oven.  A recent dinner at our friends house saw them cooking corn right on the BBQ – our minds were blown.  Sad really that it took an Englishman to introduce us to cooking corn directly on the BBQ – thanks Sean!  Anyhow, since this life-changing evening we’re all about barbequed corn, perhaps even a little obsessed, so to break the boredom I created this chilli-lime butter; a new favourite for my initially skeptical husband.


Chilli-Lime Butter

40g butter

Juice of 1 lime

1/2 teaspoon cajun seasoning

1/2 teaspoon chilli flakes

1/2 teaspoon dried coriander leaves

salt and pepper to taste

I had to melt the butter a bit to get it soft enough to mix all the ingredients through.  I then popped it into the fridge to re-set.  This quantity was way too much for just two cobs of corn – but now we have some ready for next time.

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