Tag Archives: gluten free

Gluten free foods and Recipes

Gluten is a protein but generally most of the people got allergy with it. In this article you will find foods which are free from gluten, gluten free products and gluten free recipes.

Foods that are gluten free:

  • All fresh meat and fish.
  • All fresh fruits and vegetables.
  • Fresh herbs and plain or individual spices.
  • Corn and cornmeal like maize or sweetcorn.
  • Dried peas, lentils, pulses and beans.
  • Rice and wild rice.
  • Plain nuts and seeds.
  • Eggs.
  • Dairy products like milk, cream, natural, yoghurt, cheese.
  • Soya and tofu.
  • Sugar and honey.
  • Golden syrup and maple syrup.
  • Jams and marmalade.
  • Pure oils and fats,
  • Vanilla essence and extract.
  • Fresh and dried yeast.
  • Tomato puree.
  • Vinegars.

Terms used by factory manufacturers that contains gluten:

  • Barley starch, Bran, Binder, Bulgar and crackled wheat.
  • Cereal, cereal protein, Couscous.
  • Durum wheat, flour, kamut (an ancient and organic grain type),  Fillers
  • Malt and malt Barely, pear barley.
  • Oat bran, oat germ and oatmeal, porridge oats, rolled oats,
  • Rusk, rye starch, semolina, thickener
  • Tritcale ( a mixture of wheat and rye)
  • Vegetable gum, vegetable starch,
  • wheat bran, wheat germ, wheat meal, wheat rusk, wheat starch.

Naturally Gluten free cereals and grains :

  • Flours of Rice, soya, potato, corn, chestnut, cassava, ground cornmeal, gram or chickpea, buckwheat, lotus root, carob, millet and Quinoa flour.
  • Sorghum, arrowroot, linseed, sago and teff (an African grass).
  • You need to buy good quality and best brands to avoid contamination.

Breakfast Health Bars

Serves 12-14
Prep time 1 hour, 20 minutes
Cook time 25 minutes
Total time 1 hour, 45 minutes
Allergy Egg, Wheat
Dietary Gluten Free, Vegetarian
Meal type Breakfast, Side Dish, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Cold
Occasion Casual Party
Per bar nutrition is 148 Kcal. Healthy nutritional recipe brought by www.thepostnatal.com

Ingredients

  • 225g rice flakes
  • 200ml apple juice (organic if possible)
  • 750g butter
  • 40g Brown sugar
  • 2 Medium Eggs
  • 25g Almonds (nibbed)
  • 25g sunflower seeds
  • 60g figs (chopped)
  • 50g dates (chopped)
  • parchment paper

Directions

Step 1
Preheat the oven 180ºC / 350ºF / Gas Mark 4
Step 2
Place the rice flakes in a bowl and pour over the apple juice. Leave to soak foe minimum 1 hour, by which time all the apple juice be absorbed by rice flakes.
Step 3
Now take the butter and add the sugar, beat until pale, light and fluffy. In another bowl, whisk the eggs and gradually add to the creamed mixture. Beat together until combined.
Step 4
Add egg into rice flakes, nibbed almonds, sunflower seeds and chopped figs and dates.
Step 5
Pour all this mixture into tray which is covered with parchment paper, baked it for 25 minutes until pale golden color.
Step 6
Allow to cool, now cut into 12- 14 pieces. Store into an airtight container and consume within a week.

Chicken and garlic Soup

Serves 7-9
Prep time 15 minutes
Cook time 35 minutes
Total time 50 minutes
Allergy Egg
Dietary Gluten Free
Meal type Appetizer, Lunch, Side Dish, Snack, Soup, Starter
This nutritional recipe is brought by www.thepostnatal.com

Ingredients

  • 2-3 pieces Garlic (finely chopped)
  • 2 pieces Clove (whole)
  • 2 teaspoons Salt
  • 5-6 spring of parsely
  • 2 skinless and boneless chicken
  • half teaspoon thyme (finely chopped)
  • 1 teaspoon fresh black pepper (grounded)
  • 3 tablespoons olive oil
  • 3 egg yolks (free range)
  • 2l water or chicken stalk

Directions

Step 1
Combine all the soup ingredients, except the chicken, in a large saucepan. Bring to boil and simmer for 30 minutes with cover.
Step 2
Strain into a bowl, pressing the juices out of the ingredients and return the liquid to the saucepan. Adjust the taste by adding seasoning.
Step 3
Mean time cut the chicken breasts into small pieces, now add into soup and simmer for 4-5 minutes.
Step 4
Whisk the egg yolk in a mixing bowl for 1 -3 minutes until thick and sticky, then whisk in the olive oil drop by drop to make a thick paste. This is called egg mixture.
Step 5
Just before serving, whisk the soup into the egg mixture and add parsley. Serve immediately with any home made bread.
Step 6
Per serving 224 Kcals.

Watermelon and feta salad

Serves 4
Prep time 15 minutes
Cook time 5 minutes
Total time 20 minutes
Dietary Gluten Free, Vegetarian
Meal type Salad
Misc Child Friendly, Freezable, Gourmet, Serve Cold

Ingredients

  • 2-3 tablespoons Extra virgin oil
  • 75g Pine nuts
  • 225g feta cheese (cut into cubes)
  • 1-2 tablespoon fresh lemon juice
  • salt
  • fresh black pepper
  • 2 tablespoons parsley (chopped)
  • 1/4 Medium watermelon (cut into cubes)

Note

Recipe brought You by www.thepostnatal.com

Directions

Step 1
Add extra virgin oil on the feta cheese cubes. Keep aside for some time.
Step 2
Just before serving, gently toss the watermelon and feta cubes together and sprinkle with the rest of the olive oil and lemon juice. Season with salt and black pepper.
Step 3
Transfer to a serving dish and sprinkle parsley and eat Quickly!!!!
Step 4
Per serving 239 Kcal. Serves 4 people.

Vegetarian Moussaka

Serves 4
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Allergy Egg
Dietary Gluten Free, Vegetarian
Meal type Lunch, Main Dish
Misc Freezable, Serve Hot
Occasion Formal Party

Ingredients

  • 100g Red lentils (washed)
  • 200g tomatoes (chopped)
  • 200g aubergine (chopped)
  • 150ml water or vegetable stock
  • 1 onion (chopped)
  • 1 clove garlic
  • 2 tablespoons olive oil
  • chopped coriander
  • 1 egg (optional)
  • 150g soft cheese
  • salt (to taste)

Note

This nutritional recipe is given by www.thepostnatal.com.

Directions

Step 1
Firstly slice the aubergine thinly and then sprinkle little salt on that. Leave these slice for 10 minutes.
Step 2
Cook red lentils in water or vegetable stock for 20 to 30 minutes until it becomes soft to touch.
Step 3
Now take a saucepan, add olive oil, garlic, onion, aubergine fry well until it becomes soft. Put these vegetables in cooked lentils. Now transfer this mixture in oven's tray. Sprinkle little salt (optional) to taste.
Step 4
Beat the eggs and add in the mixture, sprinkle soft cheese on the mixture. Keep this mixture in preheated oven on gas mark 6 or 400°F or 200°C, for 20 to 25 minutes. Serve hot.

Buckwheat scones

Serves 6
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes
Allergy Egg, Milk
Dietary Gluten Free, Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Hot
Occasion Casual Party, Formal Party

Ingredients

  • 100g Buckwheat flour
  • 100g rice flour
  • 25g sugar
  • 1 banana or apple
  • 100 Grams tofu
  • 1 egg
  • 150ml milk
  • 1 teaspoon bicarbonate soda
  • 70g butter or margarine
  • salt to taste

Note

This recipe is written by www.thepostnatal.com.

Directions

Step 1
Beat the banana or apple or tofu to a smooth puree with the milk and egg.
Step 2
Mix all the dry ingredients for the scones together with the butter or margarine.
Step 3
Fold the floor mixture into the puree. Do not over mix and do not leave to stand at this point or you will loose the light structure to the scones.
Step 4
Pour the mixture on baking tray lined with parchment paper or by butter.
Step 5
Bake it in the oven on 220°C / 425°F / Gas Mark 7 for 20 to 22 minutes until it becomes brown.
Step 6
Serve hot with jam or cream.

Bacaon and Egg Pizza

Serves 4
Prep time 20 minutes
Cook time 25 minutes
Total time 45 minutes
Allergy Egg, Soy
Dietary Gluten Free, Vegetarian
Meal type Breakfast
Misc Child Friendly, Freezable, Gourmet, Serve Hot
Occasion Formal Party

Ingredients

  • 1 banana or apple or tofu
  • 150ml milk or water
  • 100g rice flour
  • 100g cornflour or corn meal
  • 25g soya flour
  • 1 tablespoon olive oil
  • 1/2 teaspoon bicarbonate soda
  • 1 teaspoon sugar
  • pinch of salt
  • 2 eggs
  • 4 rashers bacon

Note

This healthy recipe is given by www.thepostnatal.com

Directions

Step 1
Beat the banana or apple or tofu to a smooth puree by a blender with the addition of milk and egg.
Step 2
Now first prepare base, you need to mix all the dry ingredients together with olive oil. Do not over mix and do not stand for long time because you will lose the light structure of the bread dough.
Step 3
Preheat the oven for 220°C / 425°F / Gas Mark 7 for 25 minutes. Take baking tray and pour all the mixture on that and cover with rashers of bacon.
Step 4
After 15 minutes take tray out add eggs on top and return the tray for cooking again.
Step 5
Hot pizza will ready, serve it hot. Nutritious recipe for all ages people.

Ideas for Sandwiches

Allergy Egg, Fish
Dietary Gluten Free, Vegetarian
Meal type Bread, Breakfast, Lunch, Snack
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot

Note

For this recipe savoury fillings are, cheese, sardines in oil or brine, tuna in oil or brine, carrot,cucumber, lettuce, tomatoes, bean sprouts, cold meat.

Sweet Fillings: Jam, honey, black treacle, maple syrup, banana, fresh fruit slices.

This recipe is given by www.thepostnatal.com

Directions

Step 1
Spread the butter on both bread and use the different fillings which are given above.

Baby’s rice

Serves 4
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Dietary Vegetarian
Meal type Breakfast, Lunch, Main Dish
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Rice is a good source of B - vitamins and selenium, as well as slow-releasing energy, which is good for hungry babies. It is naturally gluten-free, which makes it easy for digestion. It can be refrigerated for 2 days or freeze for up to 1 month.

Ingredients

  • 50g brown and white rice
  • breast or formula milk (to thin)

Note

 

Rice is a good source of B - vitamins and selenium, as well as slow-releasing energy, which is good for hungry babies. It is naturally gluten-free, which makes it easy for digestion.
It can be refrigerated for 2 days or freeze for up to 1 month.

Directions

Step 1
Put the uncooked rice in a blender and blend to form a fine powder.
Step 2
Put the rice powder in a saucepan and pour over 250 ml boiling water, then cook over a low heat for 5 minutes, until the water has absorbed and the mixture has thickened.
Step 3
Take the rice off the heat and stir in the milk.

 

 

 

Healthy homemade recipes for children

In this article you will find nutritious, healthy and delicious recipes which can prepare at home.

White Bean Soup

Serves 4
Prep time 40 minutes
Cook time 20 minutes
Total time 1 hour
Dietary Diabetic, Vegan, Vegetarian
Meal type Appetizer, Soup, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Formal Party
This recipe is written by www.thepostnatal.com.

Ingredients

  • 400g cans butter beans 3 cans (drained and rinsed)
  • 900ml vegetable stock
  • 2 tablespoons olive oil
  • 3 clove garlic (finely chopped)
  • 6 tomatoes (finely chopped)
  • 2 tablespoons chopped coriander
  • salt (to taste)
  • fresh black pepper (to taste)

Note

This healthy and nutritious recipe have 150 calories per servings.

This recipe is given by www.thepostnatal.com

Directions

Step 1
Put the beans and stock in a medium saucepan, bring to boil, reduce the heat, cover and simmer for 10 to 12 minutes.
Step 2
Now remove one third of beans in another pot. Remaining beans you can mashed it by blender or food processor into fine pure. Now mixed the beans the and pure into one saucepan.
Step 3
Add olive oil in the saucepan, add garlic then fry gently till golden color appears. Now add chopped tomatoes and simmer it fir 5 to 8 minutes.
Step 4
Stir the mixture meanwhile. Add salt, black pepper and coriander mix well, stop heating. Serve hot.
Step 5
Instead of cans beans, you can also used dried beans approx 500gms, just by soaking it into water for overnight. Drain it and cooked into water for 20 minutes in pressure cooker or 40 to 50 minutes in microwave or on hob. Till it becomes soft for pure.

Breakfast oats

Serves 4 adults
Prep time 10 minutes
Allergy Milk, Peanuts, Wheat
Dietary Vegan, Vegetarian
Meal type Breakfast
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold
From book Taster recipies

Ingredients

  • 150g High fibre porridge oats
  • 25g dried cranberries
  • 50g dried apricots (chopped)
  • 25g sultanas
  • 300ml apple juice (unsweetened)
  • 8 tablespoons low fat natural yoghurt
  • 100g bluberries (fresh or frozen)
  • 100g rasberries (fresh or frozen)

Note

Healthy recipe for all. It contains 294kcal/ portion.

Directions

Step 1
Mix the oats, cranberries, apricots and sultanas in a large bowl.
Step 2
Stir in apple juice. Cover and pop in the fridge for overnight.
Step 3
In the morning, share the mixture between 4 bowls. Spoon 2 tablespoon of yoghurt on each serving and add blueberries and raspberries in each bowl.

Apricot Semolina

Serves 3 baby portions
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Milk, Wheat
Dietary Vegetarian
Meal type Breakfast, Dessert, Lunch, Main Dish, Side Dish, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Cold, Serve Hot
Occasion Casual Party, Formal Party

Ingredients

  • 100g canned or fresh appricots (cut in half and stones removed)
  • 300ml water
  • 4 teaspoons semolina
  • 4 teaspoons full fat cow's milk

Note

This recipe is from www.thepostnatal.com

Directions

Step 1
Place the apricots in a saucepan, cover with the water and bring to boil. Simmer until tender.
Step 2
Blend the apricot by hand mixer or blender or liquidizer or in mixer grinder until a smooth puree.
Step 3
Put the semolina and milk in a pan. Heat slowly, stirring all the time until it thickened. Remove from the heat.
Step 4
Add 2 teaspoons of apricot puree and serve it.

Cheesy leeks and potato

Serves 3 baby portions
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Milk
Dietary Vegetarian
Meal type Breakfast, Lunch, Main Dish, Salad, Side Dish, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Cold, Serve Hot
Occasion Casual Party, Formal Party
You could also use leeks and potatoes to make some soup for rest of the family.

Ingredients

  • 1 Small leek (washed and finely sliced)
  • 1 Medium potato (peeled and cut into small cubes)
  • 1 bay leaf
  • 1 teaspoon cheese

Note

This recipe is from www.thepostnatal.com

Directions

Step 1
Put the leek, potato and bay leaf in a pan of water, bring to the boil and simmer until the potato is soft.
Step 2
Remove from the heat, drain the vegetables and allow them to cool.
Step 3
Remove the bay leaf and mash the vegetables together with the cheese.

Lamb couscous

Serves 4 baby portions
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Dietary Vegan, Vegetarian
Meal type Breakfast, Lunch, Main Dish, Snack
Misc Child Friendly, Freezable, Gourmet, Serve Hot

Ingredients

  • 55g couscous
  • 125g lean lamb (diced)
  • 200ml cold water
  • 1 Small carrot (peeled and chopped)
  • 1 Small stick of celery (chopped)
  • 55g canned chickpeas (drained and rinsed)
  • spring of parsely (chopped)

Note

This recipe is from www.thepostnatal.com

Directions

Step 1
Soak the couscous in water for 5 minutes and then drain.
Step 2
Put the lamb and the cold water into a saucepan and bring to the boil.
Step 3
Simmer for 10 minutes and then add the carrot, celery, chickpeas and parsley.
Step 4
Simmer for a further 5 minutes, or until all the ingredients are very soft.
Step 5
Stir the couscous, take off the heat and allow to cool. Mash everything togheter with a fork.

Baked apples

Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour
Dietary Gluten Free, Vegan, Vegetarian
Meal type Breakfast, Dessert, Side Dish, Snack
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day

Ingredients

  • 1 Small apple for kids
  • 1 Large apple for adult
  • handful sultanas for each apple
  • 1 teaspoon butter for each apple
  • 1 teaspoon brown sugar for each apple

Note

This recipe is from www.thepostnatal.com

Directions

Step 1
Set the oven 200▫C, 400▫F or gas mark 6
Step 2
Wash the apples and remove the cores by a sharp knife, leaving a whole in the middle.
Step 3
Place the apple in oven proof dish. Now mix sultanas, sugar and butter together.
Step 4
Take spoon full mixture of sugar and filled in apples very gently. Press down firmly. Bake for 20-30 minutes or until the apples are tender when pierced it with a knife. Ready to serve.

Chocolate chip muffins

Serves 4-6
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Egg, Milk, Soy, Tree Nuts, Wheat
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Region European
Slightly crunchy on the outside at the top and soft in the middle.

Ingredients

  • 175g self-raising flour
  • 50g margarine
  • 50g caster sugar
  • 2 Medium eggs
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract
  • 200g chocolate

Optional

  • sugar (a sprinkling for a crunchy top)

Directions

Step 1
Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.

Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients.

Mix well until it is lump free and then break the chocolate into small pieces and add them.
Step 2
Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.

Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each.
Step 3
Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.

Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked!

Allow to cool for at least 5 minutes before eating.

Toddler Trifle

Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Allergy Egg, Milk
Dietary Vegetarian
Meal type Dessert, Side Dish, Snack
Misc Child Friendly, Freezable, Serve Cold
Occasion Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day

Ingredients

  • 1 banana (peeled and sliced)
  • small punnet of raspberries or stawberries (halved)
  • 300ml milk
  • 1 tablespoon cornflour
  • 30g castor sugar
  • 3 Medium eggs (seprated)
  • vanilla essence (few drops)
  • 1 Medium ready made jelly

Directions

Step 1
First add 2-3 berries then add ready made jelly in a glass bowl or in an individual bowl. Leave it to set for 10 min.
Step 2
Whisk the egg yolks, cornflour,sugar and vanilla essence together in a pan.
Step 3
Heat the milk in another pan until boiling and stir into the egg mixture.Return to the heat and stir it until thick.
Step 4
Remove from the heat and allow to cool, then pour over the set jelly. Chill and decorate before serving.
www.thepostnatal.com

Lentil tortilla

Serves 2
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Allergy Egg, Milk
Dietary Vegetarian
Meal type Breakfast, Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Serve Hot

Ingredients

  • 75g brown or green lentils (half cup)
  • 225g broccoli florets
  • 2 red onion (roundly chopped)
  • 175g cherry tomatoes (halved)
  • 2 tablespoons olive oil
  • 3 tablespoons milk or water
  • 3-4 tablespoons mixed herbs like parsely
  • 8 free range eggs
  • salt and black pepper (to taste)

Note

This recipe is written by www.thepostnatal.com

 

Directions

Step 1
Place the lentils in a pan, cover with cold water and bring to the boil, reduce the heat and simmer for 20-25 minutes.
Step 2
Stir it and check it, lentil is cooked more than half, then add broccoli and cook for 2 minutes. Switch off the hob.
Step 3
Take another pan, add olive oil then onion rounds and cook for 5 to 8 minutes till golden brown color. Stir in between to avoid burning of onion.
Step 4
In another bowl add eggs, beat it, then add salt,black pepper, mixed herbs and lentil broccoli mixture, mix well. Now add all this mixture in onions, add cherry tomatoes. Keep this mixture in oven for 190°C / 375°F / Gas Mark 5 or in pan on hob for 10-12 minutes.
Step 5
Remove from oven, ready to serve hot, sprinkle cheese (optional).
This recipe is 212kcal or 886kj in calories