Gluten-Free Recipes

Prep time: 15 minutes Cook time: 30 minutes (or until toppings are golden) Makes: 4 servings approx. Warm-up with this easy, family-favourite, gluten-free casserole. Make it ahead of time for a delicious work or school lunch, or just for a simple mid-week meal. This classic recipe has been refreshed and updated time after time, our … Read more

Prep time: 10 minutes Cool time: minimum 30 minutes Makes: approx. 10 squares Gluten-free health foods can be so boring! Take a break from the mundane. Whether you’re snacking on the go or preparing a fun midday treat for the kids, these gluten-free Cereal Bars (more commonly known as ‘Rice Krispies’) will put a smile … Read more

Enjoy these easy-to-make gluten free Anzac biscuits, an Australian staple for commemorating Anzac Day or as a delightful weekend treat. Made with rice flakes as an oat substitute, these biscuits are ready in just 40 minutes and pair wonderfully with tea or coffee.

Contributor: Margaret Pahos – Create Cook Share Ingredients 300g silverbeet spinach, washed, finely chopped, stalks removed 8 green onions finely chopped 1 cup parsley finely chopped 1/2 cup dill and mint finely chopped 200g feta crumbled 1 cup grated tasty cheese 2 eggs whisked 1 tbs olive oil 1 tsp dried oregano Gluten-free pastry sheets … Read more

   Contributor: Rebecca Coomes Ingredients 2 lbs plum roma tomatoes, halved 2 tbs olive oil 1 bunch of basil, finely chopped 6 scallions, green part only, chopped 16 oz vegetable stock 1/3 cup tomato paste 2 tbs garlic infused olive oil (optional) Basil leaves for garnish Method Pre-heat the oven to 350°F. Place the plum … Read more

   Contributor: Daphne Goh Ingredients Rice bran oil for pan frying 500g (17.6oz/1.1Ib) skinless salmon fish fillets (preferably tail part), washed and cut into 1 inch pieces 12 little gems lettuce leaves, washed and pat dry (you can also use cos lettuce, butter lettuce or iceberg lettuce) 2 medium Lebanese cucumber, halved and cut into … Read more

   Contributor: Rebecca Coomes Ingredients Base 2 cups (192g) almond flour ¼ tsp salt 1/3 cup (80g) solid coconut oil (use butter or another solid fat if coconut not tolerated) 1 tbs honey or maple syrup 1 egg (or 2 egg yolks) Filling ¾ cup (175 ml) lemon juice Zest of 2 lemons (or use … Read more

Buy NowMore Recipes Contributor: Tris Alexandra Nutrition Ingredients ½ bunch kale, chopped 1 head broccoli, chopped into florets 1 large zucchini, halved & sliced 1 nectarine, sliced handful parsley leaves, chopped 1 tbls pumpkin seeds 20 almonds, chopped ½ tsp cumin Sea salt, to taste 1 tbls extra virgin olive oil, for cooking Dressing: 2 … Read more

Contributor: Rebecca Coomes Ingredients Dry Ingredients 2 cups (6 oz) mixed nuts, chopped 2 cups (6 oz) shredded coconut 2 tbs almond flour 1/4 cup (2 oz) cacao nibs 1 tsp ground cinnamon 1/2 tsp salt Wet Ingredients 1/2 cup coconut oil 1/4 cup almond butter 1/4 cup honey 1 tsp vanilla 2 eggs (ideally … Read more

   Contributor: Rebecca Coomes Instructions Tuna 1.3 lbs sashimi-grade raw ahi tuna, cubed 1/4 cup (60ml) coconut aminos 1/4 cup fresh lime juice 1 tbs sesame oil 1 tsp freshly grated ginger Toppings 1 avocado, thinly sliced 1/2 cucumber, thinly sliced 1/8 red cabbage, thinly sliced (or use red cabbage sauerkraut if you can tolerate … Read more

   Contributor: Rebecca Coomes Ingredients Chicken Strips 1 free-range egg 1 cup almond flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground smoked paprika 1 tsp dried parsley 1 tsp salt 1 tsp pepper 4 free-range chicken breast fillets, cut into 1 inch strips 4 tbs coconut oil Lime Aioli 8 tbs … Read more

   Contributor: Daphne Goh from Healthy gf Asian INGREDIENTS 450g (16oz) organic hard tofu, drained, halved and cut into 1 inch pieces 16 baby potatoes, halved 2 medium Lebanese cucumber, sliced and cut into thin sticks (fresh) 18 small red grape or cherry tomatoes 18 small gold grape or cherry tomatoes 200g (7oz) green beans (lightly … Read more