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 Page A
Authors: Steve Rowland
heat, bring the water to the boil.
Add the potatoes, leeks and garlic and season with salt, reduce the heat to low and cook with a lid on until the potatoes are tender.
Remove from the heat and let them cool down.
In a mixing bowl whisk together the eggs and the egg whites, season with salt and add in the cayenne pepper.
Fold the eggs into the potato mixture and add in the ricotta and Parmesan cheese.
Pour the mixture into the prepared dish and place in the oven and cook for 25 minutes.
Let the dish cool for 10 minutes before cutting into squares and serving.
BUCKWHEAT NOODLE SALAD WITH CHICKEN AND SCALLIONS
YIELD: 4 SERVINGS
INGREDIENTS:
3/4 pounds of buckwheat noodles
1/3 cup of gluten free soy sauce
3 tablespoons of rice vinegar
1 teaspoon of sugar
1 tablespoon of olive oil
1 garlic clove, crushed
1 teaspoon of freshly grated ginger
3/4 pounds of cooked chicken, shredded
6 scallions, slice thin
2 1/2 cups of red cabbage, thinly sliced
DIRECTIONS:
Cook the buckwheat noodles according to the package instructions and set aside.
In a large mixing bowl, combine the soy sauce, rice vinegar, sugar, oil, ginger and the garlic together.
Toss the buckwheat noodles with the soy mixture until evenly coated.
Add in the shredded chicken, cabbage and scallions, mix well.
Serve.
SPICY BUTTERNUT AND APPLE SOUP
YIELD: 6 SERVINGS
INGREDIENTS:
4 cups of butternut, peeled and chopped
1 large apple, peeled and quartered
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 tablespoons of olive oil
A dash of ground cloves
2 garlic cloves, chopped
1/2 a teaspoon of turmeric
1/2 a teaspoon of cinnamon
1/2 a teaspoon of cardamom
Salt and pepper to taste
3 cups of water
DIRECTIONS:
In a large saucepan on a medium heat, heat the olive oil.
Add in the garlic and onions and cook until tender.
Add in the turmeric, cinnamon, cardamom, cloves and ginger and cook until fragrant.
Add in the carrots, apples and butternut and 3 cups of water and bring to the boil.
Reduce the heat and let it simmer for 20 minutes, until all the vegetables are tender.
Season with salt and pepper.
Blitz the soup in a blender.
MINTY CARROT AND FETA SALAD
YIELD: 6 SERVINGS
INGREDIENTS:
500g of carrots, halved and cut into chunks
1 can of chickpeas, drained and rinsed
2 handfuls of fresh spinach
200g of feta cheese, crumbled
1 tablespoon of honey
2 tablespoons of olive oil
Juice of 1 lemon
1 small handful of fresh mint, chopped
1 teaspoon of ground cumin
100g of pistachios, roughly chopped
DIRECTIONS:
Preheat the oven to 180C degrees.
In a large baking tray, add the carrots, chickpeas and the cumin and season with the olive oil and salt and pepper.
Place the tray in the oven and cook for 30 minutes, until the carrots are tender.
Mix together the lemon juice, honey and olive oil and then pour over the cooked carrots. Set aside and leave to cool
Once the carrot mixture has cooled you can mix in the mint and spinach leaves. Add in the pistachios and scatter the feta.
Season with salt and pepper if needed and you can drizzle a little extra olive oil on the top.
SPICED QUINOA WITH ALMONDS AND FETA
YIELD: 4 SERVINGS
INGREDIENTS:
300g of quinoa, rinsed
100g of feta cheese, crumbled
60g of toasted flaked almonds
1 teaspoon of ground coriander
1 teaspoon of turmeric
Juice of 1 lemon
600ml of boiling water
1 tablespoon of olive oil
Salt and pepper to taste
DIRECTIONS:
In a large pan on a medium heat, heat the olive oil.
Add all the spices and fry until they are fragrant.
Add in the rinsed quinoa and fry until you can hear popping sounds.
Stir in the boiling water and gently simmer for 15 minutes, the water must evaporated.
Allow to cool slightly, add in all the remaining ingredients and gently mix until all combined.
Can be served warm or cold.
SWEET POTATO WITH RICOTTA AND KALE
YIELD: 4 SERVINGS
INGREDIENTS:
4 sweet potatoes
2 garlic cloves, peeled and
Add the potatoes, leeks and garlic and season with salt, reduce the heat to low and cook with a lid on until the potatoes are tender.
Remove from the heat and let them cool down.
In a mixing bowl whisk together the eggs and the egg whites, season with salt and add in the cayenne pepper.
Fold the eggs into the potato mixture and add in the ricotta and Parmesan cheese.
Pour the mixture into the prepared dish and place in the oven and cook for 25 minutes.
Let the dish cool for 10 minutes before cutting into squares and serving.
BUCKWHEAT NOODLE SALAD WITH CHICKEN AND SCALLIONS
YIELD: 4 SERVINGS
INGREDIENTS:
3/4 pounds of buckwheat noodles
1/3 cup of gluten free soy sauce
3 tablespoons of rice vinegar
1 teaspoon of sugar
1 tablespoon of olive oil
1 garlic clove, crushed
1 teaspoon of freshly grated ginger
3/4 pounds of cooked chicken, shredded
6 scallions, slice thin
2 1/2 cups of red cabbage, thinly sliced
DIRECTIONS:
Cook the buckwheat noodles according to the package instructions and set aside.
In a large mixing bowl, combine the soy sauce, rice vinegar, sugar, oil, ginger and the garlic together.
Toss the buckwheat noodles with the soy mixture until evenly coated.
Add in the shredded chicken, cabbage and scallions, mix well.
Serve.
SPICY BUTTERNUT AND APPLE SOUP
YIELD: 6 SERVINGS
INGREDIENTS:
4 cups of butternut, peeled and chopped
1 large apple, peeled and quartered
2 carrots, peeled and chopped
1 onion, peeled and chopped
2 tablespoons of olive oil
A dash of ground cloves
2 garlic cloves, chopped
1/2 a teaspoon of turmeric
1/2 a teaspoon of cinnamon
1/2 a teaspoon of cardamom
Salt and pepper to taste
3 cups of water
DIRECTIONS:
In a large saucepan on a medium heat, heat the olive oil.
Add in the garlic and onions and cook until tender.
Add in the turmeric, cinnamon, cardamom, cloves and ginger and cook until fragrant.
Add in the carrots, apples and butternut and 3 cups of water and bring to the boil.
Reduce the heat and let it simmer for 20 minutes, until all the vegetables are tender.
Season with salt and pepper.
Blitz the soup in a blender.
MINTY CARROT AND FETA SALAD
YIELD: 6 SERVINGS
INGREDIENTS:
500g of carrots, halved and cut into chunks
1 can of chickpeas, drained and rinsed
2 handfuls of fresh spinach
200g of feta cheese, crumbled
1 tablespoon of honey
2 tablespoons of olive oil
Juice of 1 lemon
1 small handful of fresh mint, chopped
1 teaspoon of ground cumin
100g of pistachios, roughly chopped
DIRECTIONS:
Preheat the oven to 180C degrees.
In a large baking tray, add the carrots, chickpeas and the cumin and season with the olive oil and salt and pepper.
Place the tray in the oven and cook for 30 minutes, until the carrots are tender.
Mix together the lemon juice, honey and olive oil and then pour over the cooked carrots. Set aside and leave to cool
Once the carrot mixture has cooled you can mix in the mint and spinach leaves. Add in the pistachios and scatter the feta.
Season with salt and pepper if needed and you can drizzle a little extra olive oil on the top.
SPICED QUINOA WITH ALMONDS AND FETA
YIELD: 4 SERVINGS
INGREDIENTS:
300g of quinoa, rinsed
100g of feta cheese, crumbled
60g of toasted flaked almonds
1 teaspoon of ground coriander
1 teaspoon of turmeric
Juice of 1 lemon
600ml of boiling water
1 tablespoon of olive oil
Salt and pepper to taste
DIRECTIONS:
In a large pan on a medium heat, heat the olive oil.
Add all the spices and fry until they are fragrant.
Add in the rinsed quinoa and fry until you can hear popping sounds.
Stir in the boiling water and gently simmer for 15 minutes, the water must evaporated.
Allow to cool slightly, add in all the remaining ingredients and gently mix until all combined.
Can be served warm or cold.
SWEET POTATO WITH RICOTTA AND KALE
YIELD: 4 SERVINGS
INGREDIENTS:
4 sweet potatoes
2 garlic cloves, peeled and
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