Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) by Steve Rowland Read Free Book Online
Authors: Steve Rowland
the segments from the remaining orange and set aside.
In a saucepan over a medium heat, combine the water, milk and salt and bring to a boil.
Whisk in the polenta gradually and bring it to the boil.
Reduce the heat to low and cook for around 5 minutes.
Remove from the heat and let it rest for 5 minutes.
In a separate mixing bowl, combine the mascarpone, 1 tablespoon of honey, orange zest and yoghurt.
Whisk the remaining 3 tablespoons of honey into the polenta.
Divide among 4 bowl and then top with the mascarpone topping.
Garnish with the remaining orange segments.
CRISPY POTATOES WITH GREEN BEANS AND EGGS
YIELD: 4 SERVINGS
INGREDIENTS:
1/2 a cup of cooked green beans, cut into pieces
2 pounds of boiled potatoes, cut into pieces
1 garlic clove, crushed
1/2 a teaspoon of salt
Freshly ground pepper to taste
4 large eggs
2 tablespoons of olive oil
DIRECTIONS:
In a large frying pan, heat the oil on a medium heat.
Spread the potatoes in an even layer and cook them turning every few minutes until nicely browned.
Stir in the green beans, garlic and salt and pepper.
Gently crack the eggs one at a time over the vegetables.
Cover with a lid and let the eggs cook.
Sprinkle the eggs with salt and pepper if desired and serve immediately.
CREAMY BANANA BUCKWHEAT PORRIDGE
YIELD: 2 SERVINGS
INGREDIENTS:
1 cup of buckwheat
2 cups of almond milk
1 cup of water
2 bananas
1 tablespoon of pure honey
1 teaspoon of cinnamon
1 tablespoon of almond butter
1 tablespoon of baobab powder
DIRECTIONS:
Place the buckwheat into a pan with boiling water and allow to heat for a couple of minutes.
Stir in the sliced bananas, honey and cinnamon.
When the water has been absorbed add in a cup of the almond milk.
Allow this to keep cooking and then gradually add in the second cup of almond milk.
The whole meal should take around 20 minutes to cook.
Stir in the almond butter and the baobab.
Serve warm.
10 Delicious Gluten Free Lunch Recipes
SPICY TUNA POTATO
YIELD: 1 SERVING
INGREDIENTS:
1 can of tuna, drained
1 chili, chopped
1 spring onion, sliced
8 cherry tomatoes, halved
1 jacket potato
150g cottage cheese
A handful of fresh coriander, chopped
DIRECTIONS:
Preheat the oven to 190C degrees.
Prick the potato with a fork several times.
Place the potato in the oven and bake for 1 hour or until soft inside.
In a mixing bowl, combine the tuna, cherry tomatoes, spring onion and coriander together.
Split the cooked potato open and spoon in the tuna mix.
Add cottage cheese on top of the tuna mix.
Serve warm.
CHICKEN CAESAR SALAD
YIELD: 4 SERVINGS
INGREDIENTS:
4 skinless chicken breasts
1 Cos Lettuce, chopped
1 punnet of salad cress
3 hardboiled eggs, peeled and halved
30g of Parmesan cheese, finely grated
50g of anchovies fillets, chopped
170g Greek yoghurt
2 tablespoons of olive oil
Juice of 1 lemon
DIRECTIONS:
Place the chicken breasts in a bowl and add the olive oil and 1 tablespoon of the lemon juice, season with salt and pepper.
Cook the chicken breasts under the grill for 10 - 15 minutes until cooked through.
Transfer the chicken to a board and slice when cooked.
Arrange the lettuce, salad cress and the eggs on a serving platter and then top with the cooked chicken.
Mix together the Parmesan, anchovies, remaining lemon juice and the yoghurt and season to taste.
Pour this mixture over the chicken and lettuce.
Serve
POTATO, LEEK AND PARMESAN FRITATTA
YIELD: 8 SERVINGS
INGREDIENTS:
5 leeks, rinsed and sliced into 1/4 inch thick rounds
1 pound of potatoes, peeled and cut into cubes
8 eggs plus 2 egg whites
1 cup of water
1 teaspoon of cayenne pepper
3/4 cup of ricotta cheese
3/4 cup of Parmesan cheese
2 cloves of garlic, thinly sliced
Salt and pepper to taste
1 teaspoon of olive oil
DIRECTIONS:
Preheat the oven to 180C degrees.
Grease a square baking dish with the olive oil.
In a medium sized saucepan over a medium
In a saucepan over a medium heat, combine the water, milk and salt and bring to a boil.
Whisk in the polenta gradually and bring it to the boil.
Reduce the heat to low and cook for around 5 minutes.
Remove from the heat and let it rest for 5 minutes.
In a separate mixing bowl, combine the mascarpone, 1 tablespoon of honey, orange zest and yoghurt.
Whisk the remaining 3 tablespoons of honey into the polenta.
Divide among 4 bowl and then top with the mascarpone topping.
Garnish with the remaining orange segments.
CRISPY POTATOES WITH GREEN BEANS AND EGGS
YIELD: 4 SERVINGS
INGREDIENTS:
1/2 a cup of cooked green beans, cut into pieces
2 pounds of boiled potatoes, cut into pieces
1 garlic clove, crushed
1/2 a teaspoon of salt
Freshly ground pepper to taste
4 large eggs
2 tablespoons of olive oil
DIRECTIONS:
In a large frying pan, heat the oil on a medium heat.
Spread the potatoes in an even layer and cook them turning every few minutes until nicely browned.
Stir in the green beans, garlic and salt and pepper.
Gently crack the eggs one at a time over the vegetables.
Cover with a lid and let the eggs cook.
Sprinkle the eggs with salt and pepper if desired and serve immediately.
CREAMY BANANA BUCKWHEAT PORRIDGE
YIELD: 2 SERVINGS
INGREDIENTS:
1 cup of buckwheat
2 cups of almond milk
1 cup of water
2 bananas
1 tablespoon of pure honey
1 teaspoon of cinnamon
1 tablespoon of almond butter
1 tablespoon of baobab powder
DIRECTIONS:
Place the buckwheat into a pan with boiling water and allow to heat for a couple of minutes.
Stir in the sliced bananas, honey and cinnamon.
When the water has been absorbed add in a cup of the almond milk.
Allow this to keep cooking and then gradually add in the second cup of almond milk.
The whole meal should take around 20 minutes to cook.
Stir in the almond butter and the baobab.
Serve warm.
10 Delicious Gluten Free Lunch Recipes
SPICY TUNA POTATO
YIELD: 1 SERVING
INGREDIENTS:
1 can of tuna, drained
1 chili, chopped
1 spring onion, sliced
8 cherry tomatoes, halved
1 jacket potato
150g cottage cheese
A handful of fresh coriander, chopped
DIRECTIONS:
Preheat the oven to 190C degrees.
Prick the potato with a fork several times.
Place the potato in the oven and bake for 1 hour or until soft inside.
In a mixing bowl, combine the tuna, cherry tomatoes, spring onion and coriander together.
Split the cooked potato open and spoon in the tuna mix.
Add cottage cheese on top of the tuna mix.
Serve warm.
CHICKEN CAESAR SALAD
YIELD: 4 SERVINGS
INGREDIENTS:
4 skinless chicken breasts
1 Cos Lettuce, chopped
1 punnet of salad cress
3 hardboiled eggs, peeled and halved
30g of Parmesan cheese, finely grated
50g of anchovies fillets, chopped
170g Greek yoghurt
2 tablespoons of olive oil
Juice of 1 lemon
DIRECTIONS:
Place the chicken breasts in a bowl and add the olive oil and 1 tablespoon of the lemon juice, season with salt and pepper.
Cook the chicken breasts under the grill for 10 - 15 minutes until cooked through.
Transfer the chicken to a board and slice when cooked.
Arrange the lettuce, salad cress and the eggs on a serving platter and then top with the cooked chicken.
Mix together the Parmesan, anchovies, remaining lemon juice and the yoghurt and season to taste.
Pour this mixture over the chicken and lettuce.
Serve
POTATO, LEEK AND PARMESAN FRITATTA
YIELD: 8 SERVINGS
INGREDIENTS:
5 leeks, rinsed and sliced into 1/4 inch thick rounds
1 pound of potatoes, peeled and cut into cubes
8 eggs plus 2 egg whites
1 cup of water
1 teaspoon of cayenne pepper
3/4 cup of ricotta cheese
3/4 cup of Parmesan cheese
2 cloves of garlic, thinly sliced
Salt and pepper to taste
1 teaspoon of olive oil
DIRECTIONS:
Preheat the oven to 180C degrees.
Grease a square baking dish with the olive oil.
In a medium sized saucepan over a medium
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