Gluten-Free – Page 2 – The Food Wife

Paloma Cocktail

29th June 202529th June 2025
by thefoodwife

Makes 1

This refreshing cocktail is a Mexican classic. The alcohol base is tequila (use a good quality one please!) and it is flavoured with grapefruit. You could also add a squeeze of lime if you fancy it. Rimming the glass with salt is a fun addition. If you do this, before filling the glass with ice, either run a cut lime around the rim of the glass or dip in sugar syrup, then dip in a plate of salt.

Ingredients:

45ml/ 1 1/2 shots tequila

1/2 ruby grapefuit, juiced

15ml/ 1/2 shot simple sugar syrup (or agave)

75ml/ 2 1/2 shots Soda water

Optional: squeeze of lime

Garnish: salt rimmed glass and a slice of grapefruit or lime

Fill a glass with ice (already rimmed with salt if using). In a cocktail shaker filled with ice, shake the tequila, grapefruit and sugar syrup (and lime if using) together until very cold. Pour into the iced glass and top up with the soda water and garnish with a slice of grapefruit.

With thanks to Grant Walker for being the mixologist

Chilli Tofu with Chard

17th June 2025
by thefoodwife

Serves 2

Another haul of chard from the allotment, honestly it all brings me such joy!

Despite picking what felt like a generous bunch for two people, once cooked it wilts down to practically nothing, but still it provided an excellent addition to our meal.

A vegan fare of tofu, onion and chard, fried with soy, sugar and crispy chilli oil. Served on top of coconut rice. Honestly it was so good. Make it even if you donâ€™t have a bunch of chard!

Ingredients:

Oil

Firm tofu, drained and cubed

1 White onion, halved and sliced

A bunch of chard (or a pak choi) shredded

2 tbsp soy sauce (gluten-free if required)

2 heaped tbsp crispy chilli oil (or just one if you donâ€™t like it too spicy)

2 tsp sugar

Step 1: Heat a wok or large frying pan over a high heat. Add a tbsp oil, and then the tofu.

Step 2: Once the tofu has cooked for a couple of minutes, add the sliced onion and chard and start moving it around the wok.

Step 3: add the soy, crispy chilli oil and sugar and cook for a couple of minutes until everything is soft, the tofu is hot and coated in the wonderful flavours, the chard (or pak choi) is wilted and the onions are translucent.

Serve immediately, over rice.

Stuffed Peppers

11th June 2025
by thefoodwife

Makes 3-4

As we get into summer, the allotment is finally starting to give me something back! Today I picked my first few chard leaves. Last year I didnâ€™t even get that, the old allotment didnâ€™t do well with months of rain and little sunshine! The slugs loved it though.

Today, my dinner plan was for a veggie rice stuffed roasted pepper and a side salad. The chard leaves were a welcome addition to the finally chopped veg that created the filling for the peppers. As the summer goes on, courgettes and grated beetroot will also work well as part of the filling.

This is a loose recipe, change your vegetable filling based on what you have or what needs using up. Just keep everything chopped or grated small.

Ingredients:

3 large peppers or 4 medium (slice the top off and discard the seeds and stem then finely chop the top to add to the veg filling)

Olive oil

2 onions, finely chopped

2 cloves of garlic, finely chopped

6 chard leaves and their fine stems (discard the stems if they are tough), finely chopped

1 carrot, grated

Herbs, finely chopped (I used fresh basil and a sprinkle of dried Italian herbs)

Salt and Pepper

3 heaped tbsp creme fraiche (half fat if you like)

1 inch of parmesan, finely grated

250g pouch of microwave rice (I used a whole grain and wild rice mix)

Cheese (I used sliced Gouda)

Step 1: Heat the oven to 180c (fan). Rub a little oil over the peppers and stand them up on a baking tray as best you can, roast for 25 minutes.

Step 2: Meanwhile, sweat the onion in a little olive oil. Once softened add the garlic followed by the rest of your finely chopped veg. Sweat down while the peppers are roasting. Season with the salt and pepper and herbs and then stir through the creme fraiche and the grated Parmesan.

Step 3: Microwave the rice as instructed on the packet and stir through the creamy vegetable mix.

Step 4: Once the peppers have roasted, remove them from the oven and carefully fill with the rice mixture. Top with some cheese and return to the oven for 20 minutes until everything is hot and the cheese is melted. Serve immediately with a salad.

Ginger and White Chocolate Flapjacks

25th May 2025
by thefoodwife

Makes 16

I love a flap jack. A real crowd pleaser plus itâ€™s an easy bake with kids. Very portable (hello lunchbox ideas!) and adaptable. Need it gluten-free, simple. Need it dairy-free or vegan, an easy swap and youâ€™ve got the perfect bake.

The combination of ginger and white chocolate here is a winner. Enjoy!

Ingredients:

165g butter/vegan butter

125g soft light brown sugar

60g golden syrup

Pinch of salt (leave out if butter is salted)

250g porridge oats (gluten-free if required)

50g white chocolate, melted (dairy free if required)

Step 1: Line a 9×9 inch tin with baking parchment. Preheat your oven to 180c (fan).

Step 2: Measure the butter, sugar, syrup and salt into a small saucepan. Place on a medium-low heat and stir occasionally until the butter has melted and everything is combined when stirred. Stir through the glacÃ© ginger.

Step 3: Measure the oats into a large bowl and carefully add the molten mixture (avoid getting this on your skin as it will burn). Stir everything together.

Step 4: Pour into your lined tin, use the back of the spoon to delicately spread the mix into all the corners and level out the mix. Donâ€™t press too hard.

Step 5: Bake in the oven for 20 minutes. Remove from the oven and allow to cool completely. Once cool, cut into 16 squares. Then drizzle (you can use a piping bag if if you like) the white chocolate over the top and allow to set. Break into the 16 cut pieces. Store in an airtight container.

Sausage and Gnocchi Bake

3rd April 2025
by thefoodwife

Serves 2-4

This is so easy and can be served with your choice of veg and, if you like, a sauce or gravy. I served ours with green beans and a creamy wholegrain mustard sauce. Delicious!

Ingredients:

480g good quality sausages

500g gnocchi

Olive oil

Salt and pepper

Step 1: Preheat the oven to 190c (fan) and drizzle some olive oil into a deep baking dish.

Step 2: Toss the gnocchi into the oil and coat, spread the gnocchi across the dish. Sprinkle with salt and pepper.

Step 3: Nestle the sausages amongst the gnocchi so they are in contact with the baking dish.

Step 4: Bake for 20 minutes and then give everything a good shake (use a span or spatula of the gnocchi is sticking). Return to the oven for about 15-20 minutes until the sausages are cooked through and the gnocchi is crisp and golden.

Serve with your choice of sides.