Keep mealtimes interesting with inspiration from our full day of gluten free recipes. Start your day with a flavourful Piperade, fuel up at lunchtime with a delicious roasted veg and mozzarella toastie, and for dinner, tuck into a tasty Thai pineapple and butternut squash curry. Choose from these options and loads more below.

Breakfast 

Piperade

This Basque-inspired dish is a colourful, flavoursome and interesting way to enjoy scrambled eggs. Ideal for brunch or a light meal.

Ingredients

  • 4 tbsp olive oil
  • 60g gluten free Chorizo sausage
  • 1 onion, diced
  • 1 red pepper, deseeded and diced
  • 1 green pepper, deseeded and diced
  • 2 large tomatoes, peeled, deseeded and diced
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, deseeded and finely chopped (optional)
  • 8 large eggs, lightly beaten
  • 4 slices gluten free bread

Method

  1. Heat 2 tablespoons of olive oil in a large, heavy frying pan over a medium heat.
  2. Fry the chorizo, onions and peppers gently for 10 minutes, or until the vegetables have softened.
  3. Add the tomatoes, garlic and chilli (if using), and fry until warmed through.
  4. Season the beaten eggs with salt and pepper, and slowly stir into the vegetables, loosely scrambling the egg to your desired firmness.
  5. Toast the bread and generously butter or drizzle with olive oil. Arrange on four plates, top with a generous spoonful of Basque Scrambled Eggs and serve immediately.

High Fibre Homemade Beans on Toast

We know it can be difficult to get all of the fibre you need in your diet. Start your day with Genius Gluten Free to get yourself off to a great start with 8g of fibre in every two slices. This recipe has been created in the Genius Gluten Free Kitchen.

Ingredients

  • 1 slice Genius Gluten Free Triple Seeded Loaf
  • 400g tin cannellini beans
  • 1 tbp light olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped or crushed
  • 1 tsp tomato purée, heaped teaspoon
  • ½ tsp smoked paprika
  • 1 pinch dried chilli flakes, large pinch (optional)
  • 1 tsp fresh thyme leaves
  • 4 fresh tomatoes, roughly chopped
  • ½ tsp sea salt flakes
  • 1 pinch ground black pepper

Method

  1. In a heavy bottomed saucepan, heat the oil, and, over a medium heat, cook the onions and garlic for 3-4 minutes.
  2. Add the tomato purée, smoked paprika and chilli flakes to the pan and stir for a minute.
  3. Next, add the chopped fresh tomatoes, the thyme and seasoning. Stir in the water and leave the sauce to simmer over a low heat with the lid on for 15 minutes.
  4. Add the beans to the tomato mix and fold gently (to avoid mushing the beans).
  5. Adjust the seasoning to your taste. The mix is now ready to eat, or can be chilled and kept in an airtight container in the fridge for 2-3 days. Just re-heat gently until it is piping hot before eating.
     

Lunch

Roasted Vegetable and Mozzarella Toastie

Golden cheese and succulent vegetables, this quick and easy toasted sandwich is a delicious gluten free snack or light meal.

Ingredients

  • 1 slice Genius bread
  • 1 small courgette
  • ½ red pepper
  • 1 tsp oregano
  • 1 tbsp olive oil
  • ½ ball mozzarella

Method

  1. Preheat oven to 200c.
  2. Slice the courgette and red pepper, about 1/4 of an inch thick.
  3. Line a baking sheet with foil. Toss the vegetables with olive oil and spread out on the baking sheet and season with salt, pepper, and oregano.
  4. Roast for 10-15 minutes.
  5. Once the vegetables have been roasted, pre-heat the grill to a medium heat.
  6. Toast the bread and top with vegetables and mozzarella cheese.
  7. Place the sandwiches under the grill and cook until cheese is melted and golden.
  8. Tuck in!

Chicken and Pesto Open Toastie

A quick and easy gluten free lunch that's a great use of left-over roast chicken.

Ingredients

  • 1 slice Genius bread
  • 200g roast chicken
  • 1 tbsp pesto
  • 1 heaped tbsp parmesan, grated

Method

  1. Lightly toast the bread and then spread with butter.
  2. Thinly slice the chicken and place on the toast.
  3. Season with salt and pepper, then spread liberally with pesto.
  4. Place under the grill on a low heat and cook until the chicken is warmed through. About 3 minutes.
  5. Grate parmesan over the chicken and pesto then return under the grill until the parmesan is browned.

Caesar Style Salad

This easy version of a Caesar salad is ready in only 30 minutes and tastes delicious.

Ingredients

  • 4 eggs
  • 2 rolls gluten free Ciabatta
  • 4 tbsp olive oil
  • 220g green beans, trimmed
  • 2 small lettuce heads, like Cos or Little Gem, torn
    1 can tuna steak, drained and flaked
  • 70g black olives, pitted
  • 50g parmesan, shaved
  • 3 tbsp mayonnaise
  • 1 clove garlic, crushed
  • 3 tbsp crème fraîche

Method

  1. Cook the eggs in boiling water for 6 minutes. Cool under cold running water, peel and quarter.
  2. Heat the oven to 200°C/180°C fan/Gas 6. Tear the ciabatta into bite-sized chunks, toss with oil and season. Spread onto a baking tray and cook for 10 minutes until the croutons are crunchy and golden. Remove from the oven and cool.
  3. Cook the beans in boiling water for 2 minutes. Drain, plunge into cold water, then drain again. Toss the lettuce with the beans, tuna, olives and croutons. Divide between 4 plates and top with the eggs, Parmesan and ground black pepper.
  4. Whisk the mayonnaise, garlic and crème fraîche together to make a dressing and spoon over.

Dinner

Halloumi and Courgette Burgers

Here’s a gluten free veggie burger recipe the whole family will love. Halloumi is known for its strong, salty flavour, which complements the beautifully flavoured courgette perfectly. Both these ingredients are ideal for grilling on the BBQ, for bringing out even more flavour.

Ingredients

  • 600g courgettes, trimmed and coarsely grated
  • 3 tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 clove garlic, peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tin chickpeas, drained and rinsed
  • 1 egg
  • 150g breadcrumbs, wholemeal
  • 75g halloumi, diced
  • 1 pepper, yellow, halved and deseeded
  • 1 small aubergine
  • 12 gluten free ciabatta, sliced and toasted
  • 1 Stella Artois Premium Lager Beer Cans

Method

  1. Using your hands, squeeze as much moisture as you can out of the courgettes.
  2. Heat 2 tbsp of the oil in a non-stick pan and add the courgettes. Fry over a medium heat for 8-10 minutes, until the moisture has evaporated.
  3. Add the onion and cook for 3 minutes. Add the garlic and spices and cook for a further minute.
  4. Remove from the heat, transfer to a bowl and leave to cool.
  5. Blend the chickpeas and egg in a food processor. Add to the courgettes along with the breadcrumbs and mix well. Fold in the halloumi and season to taste.
  6. Shape the mix into 6 burgers. Cover and chill for at least 1 hour.
  7. Cut each pepper half into 3 pieces and cut the aubergine lengthways into 8 slices.
  8. Brush the burgers and vegetables with the remaining oil.
  9. Barbecue the aubergines for 3 minutes on each side and the burgers and peppers for 5 minutes on each side until piping hot.
  10. Serve stacked on ciabatta slices.
  11. This dish goes well with Stella Artois Premium Lager.

Thai Pineapple and Butternut Squash Curry

This easy to prepare curry is tasty and filling, the twist of pineapple brings this curry to life. Try with chicken breast chunks, to make it meaty.

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 4 tsp Thai red curry paste
  • 1 butternut squash, peeled, deseeded and cut into chunks
  • 200ml reduced-fat coconut milk
  • 200ml vegetable stock
  • 140g green beans
  • 1 can pineapple chunks in natural juice, drained
  • 1 small bunch coriander leaves, chopped

Method

  1. Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, and then add the squash, coconut milk and stock.
  2. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, add the green beans.
  3. Add the pineapple and coriander and cook for a few mins until the pineapple heats through.
  4. Sprinkle with the coriander leaves and serve.

Chicken Jalfrezi

This rich, aromatic curry has lots of deep red sauce. Serve with boiled basmati rice and a Genius Pitta to mop up the sauce, and accompany with yoghurt or soya yoghurt.

Ingredients

  • 1 tbsp sunflower oil
  • 1 kg chicken thigh fillet, cut into thick slices
  • 570ml chicken stock
  • 2 large onions, finely diced
  • 2 red peppers, cut into strips
  • 6 garlic cloves
  • 5 cm root ginger, finely chopped
  • 3 fresh chillies, deseeded and finely diced
  • 1 tsp turmeric
  • 3 bay leaves
  • 3 tsp ground coriander
  • 3 tsp cumin seeds
  • 6 tsp paprika
  • 1 can chopped tomatoes
  • 1 bunch coriander leaves and stem, chopped
  • 1 tsp sugar
  • 2 tsp Garam Masala

Method

  1. Preheat the oven to 150c/ 300f/ gas mark 2
  2. Heat 1 tablespoon of oil in a large casserole over a moderate heat until hot. Add a handful of the chicken to the pan, season and leave to stick to the base of the pan to brown. Turn and brown the other side only when the meat releases itself from the bottom on the pan.
  3. Repeat this process until all the chicken is cooked, loosening the browned cooking juices on the base of the pan between batches with a splash of stock or water. Add this to the browned meat. Add a little oil to the pan between batches.
  4. Season and fry the onions and peppers in 1 tbsp of oil until golden brown. Add the garlic, ginger, chilli, turmeric, cumin, ground coriander and paprika and gently fry for 30 seconds. Return the meat and the cooking juices to the pan. Over a low heat, stir the cooked tomatoes, coriander stems and sugar, top up with stock or water so the meat is covered. Cover with a lid and bring to the boil.
  5. Remove the lid and skim off any fat or scum on the surface. Replace the lid and cook the curry in the oven for 1 ½ hours, or until a piece of chicken can be cut easily with a fork. Remove the curry from the oven every 30 minutes to skim off any fat and add water as necessary, so that the meat is just covered.
  6. When the meat is cooked, stir in the Garam Masala, taste the sauce and season as necessary. Spoon onto warm plates and sprinkle with chopped coriander leaves.

Nibbles

Spanish Ham and Mushroom Croquetas

Tuck into our rich and warming gluten free croquetas, delicious for date night snacking, as a hot canapés with drinks or made slightly larger as a starter garnished with a crisp green salad.

Ingredients

  • 100g cured Spanish ham, finely diced
  • 50g mushrooms, finely chopped
  • 2 tbsp olive oil
  • 40g unsalted butter
  • 60g corn flour
  • 500ml milk
  • ½ nutmeg, grated
  • 2 eggs, beaten
  • 4 slices white Genius bread, whizzed into fine breadcrumbs
  • 30g Parmesan, finely grated

Method

  1. Heat the oil and butter in a medium sized pan over a medium heat. Gently fry the ham and mushrooms until light golden.
  2. Remove the pan from the heat and stir in the corn flour.
  3. Gradually stir in the milk, then return to the heat and continue to stir until the mixture thickens. Add the nutmeg and black pepper and continue to cook, beating it as it starts to boil, until smooth. Cook for another 5 minutes until the mixture holds its shape. Spread on a large plate and leave to cool. Cover with cling film and refrigerate for at least 2 hours to firm up.
  4. Put the beaten eggs into a shallow wide bowl, and the breadcrumbs and cheese into another wide dish. With floured hands, roll spoonfuls of the mixture into cylinders 5cm long, cover with beaten egg then roll in the crumb mixture until evenly covered. Shake gently to remove any loose breadcrumbs.
  5. Fill a large pan 1/3 full with the vegetable oil. Heat until a cube of bread browns in 30 seconds. Fry the croquetas in batches for a couple of minutes or crisp and golden all over, then lift out with a slotted spoon and drain on kitchen paper before serving immediately.

Fig, Prosciutto & Rocket Bruschetta

Bruschetta anyone? This delicious gluten free goodie can be made with a wide variety of toppings to make an almost infinite variety of flavourful, colourful and nutritious snacks.

Ingredients

  • 4 slices Genius white bread
  • 2 figs
  • 1 tbsp olive oil
  • 1 splash balsamic vinegar
  • 1 large handful rocket
  • 1 pack prosciutto

Method

  1. Simply cut sliced Genius White Bread diagonally across into large triangles or cut out large rounds from each slice with a pastry cutter. Bake the prepared bread on a baking tray at 200’C/400’F for 10 minutes or until golden brown.
  2. Cut 2 ripe figs into quarters or eighths depending on their size.
  3. Season and toss in olive oil and balsamic vinegar. Add a large handful of rocket.
  4. Drape a thin slice of prosciutto onto the bruschetta and arrange the fig and rocket on top.
  5. Serve immediately.
     

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