Delicious gluten-free recipes

Gluten-free Billington’s Brownies #Bakeface

Last week, I got an adorable hamper through the post from the lovely BakingMad.com. The challenge? To show them my best #bakeface – the face you make when you take the all-important first bite of something deliciously warm and fresh out of the oven.

Billingtons HamperBillingtons Bakeface Hamper

The recipe provided was for Billington’s Brownies – gooey, chocolatey and indulgent, with cherries throughout. I deviated from the recipe provided to make it gluten-free, of course.

Gluten-free Billington's Brownies #Bakeface
 
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This delicious and indulgent gluten-free chocolate brownie recipe is perfect for afternoon tea.
Author:
Recipe type: Baking, Gluten-free
Cuisine: Dessert
Serves: Dozen
Ingredients
  • 3 eggs
  • 175g Billington’s dark muscovado sugar
  • 200g unsalted butter
  • 200g chocolate (I used a mixture of dark and milk)
  • 110g gluten free plain flour
  • 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 100g glace cherries
  • pinch of salt
Instructions
  1. To make the brownies gluten free, I used gluten free flour (shocker).
  2. I followed the recipe on the site, with two exceptions.
  3. While you are folding the flour in, add the cocoa powder and baking powder for best results.
  4. I also combined dark and milk chocolate – I’d like to say for a deeper, more complex flavour.
  5. (I’d run out of dark chocolate).

Gluten free billingtons brownies Gluten free Billingtons BrownieGluten free brownies Gluten free billingtons brownies

The #Bakeface challenge was a great excuse to bake something I wouldn’t usually – and I had a great time! Here’s my bakeface below – although I’m not eating that particular gluten-filled brownie – taken at the Cake and Bake Show, which I will be covering in my next post!

Bakeface
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Uncle Katsuyuki’s Japanese Fried Chicken [gluten free]

I love fried chicken, especially when it’s done right. My favourite is the Japanese twist on the dish, known as karaage. I’ve wanted to do this recipe on the blog for a while: the soy sauce marinade gives it a wonderful flavour, and it goes perfectly with a nice cold beer.

Gluten free karaage japanese fried chicken

Unfortunately, his version contains soy sauce, wheat flour and shaoxing wine, all containing gluten. I’ve adapted my recipe to be gluten free, and honestly? Not that much difference flavour. If anything, it tastes better. Being gluten free means you have to be creative with your ingredients, and it’s been fun discovering what works and what doesn’t. In this case, I substituted the flour for potato starch. Potato starch, known as katakuriko in Japanese, is what is usually used to coat karaage in Japan: just not in my family – until now! And once again, I can sing along to this classic by Ms. Peachez:

 

For a piece of my fingerlickin’ Japanese fried chicken, you’ll need:

Uncle Katsuyuki's Japanese Fried Chicken [gluten free]
 
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Author:
Serves: 4 portions
Ingredients
  • 500g chicken thighs
  • 3 tsp tamari (gluten free) soy sauce
  • 2 tsp sherry
  • 1tsp mirin (Japanese cooking wine, available at most supermarkets)
  • 2 cloves of garlic
  • vegetable oil
  • 3 tbsp potato starch (I used Encona)
  • kitchen roll
  • lemon to serve
Instructions
  1. First, trim the thighs and discard any skin and excess fat, and cut into cubes.
  2. I would really recommend using chicken thighs for this recipe.
  3. It’s cheaper than breast meat, and almost always more moist and flavourful.
  4. Put the thighs in the bowl, and add the tamari, mirin and crushed garlic.
  5. Let it marinate in the fridge for at least an hour – for extra flavour, leave it overnight.
  6. After the hour, remove the chicken from the fridge and set to one side.
  7. Heat up enough oil in the pan on a high temperature so the cubes will be at least half submerged.
  8. While the oil is heating, wipe off each piece of chicken lightly with some kitchen roll and dab dry. This ensures that the marinade doesn’t drip, and removes the crushed garlic.
  9. Pour the potato starch on the plate, and lightly roll each chicken piece until coated.
  10. Try putting a wooden spoon or chopsticks in the pan of oil: if it bubbles around it, it’s ready.
  11. Start frying the chicken until brown and crispy.
  12. Once the chicken has fried, pop the pieces on a plate covered in kitchen roll to catch the oil.

Encona potato stach gluten freePotato starch japanese fried chicken karaage blue platepotato starch japanese fried chicken karaage recipegluten free japanese fried chicken karaage recipejapanese fried chicken karaage gluten free recipe

Serve with a squeeze of lemon. Mr. A and I had it ours with some miso soup and rice, but they work perfectly as an appetizer too!

gluten free japanese fried chicken recipeestrella damm daura gluten free beer

And as for the cold beer? I’ve discovered Estrella Damm Daura gluten free beer – was expecting the worst, and was so very pleasantly surprised. No difference in taste, which makes it the perfect accompaniment to my version of Uncle Katsuyuki’s famous dish!

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Kinako, blueberry and sesame cookies [gluten-free]

I’ve begun to experiment more with gluten-free baking, and with Japanese ingredients in particular, which I’ve found are usually low in gluten anyway. Kinako is a Japanese roasted soybean flour, frequently used in Japanese confectionery. I’d never used it for baking before, but as it’s gluten free I thought I’d have a go at a cookie recipe.

kinako flour (gluten-free)

Kinako has a nutty flavour, with the texture of icing sugar or flour. The taste is subtle, and reminiscent of maple syrup or peanut butter. Kinako, which means ‘yellow flour’ in Japanese can be made fairly easily: if you are lucky enough to have a thermomix, you simply blend roasted soybeans into a light powder. For those of us who don’t, you can get your hands on it here in the UK, and on Amazon in the US (here).

One of my favourite ways of eating kinako is ohagi, which is a Japanese dessert. I’m also a massive fan of mixing kinako with vanilla ice cream. For breakfast, my grandmother occasionally eats plain yogurt topped with kinako powder, dried blueberries and a brown sugar syrup. This was my inspiration for these cookies, and I think they turned out really well!

They have a soft, crumbly texture, similar to Russian teacakes. This recipe makes 12 cookies.

Kinako, blueberry and sesame cookies (gluten-free)

Kinako, blueberry and sesame cookies [gluten-free]
 
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These kinako, blueberry and sesame cookies are a gluten-free tea-time treat, perfect with a cup of green tea.
Author:
Recipe type: Gluten-Free
Cuisine: Japanese
Serves: Dozen
Ingredients
  • 100g salted butter
  • 50g muscovado sugar
  • 5g sesame seeds
  • 25g dried blueberries
  • 130g kinako (roasted soybean) flour
  • 2tsp gluten-free baking powder
  • 1 egg
  • 25g icing sugar
Instructions
  1. Pre-heat the oven to 170 degrees (celsius).
  2. Whip the butter and sugar until creamy, then fold the egg in gently.
  3. Add the kinako, baking powder, blueberries and sesame (saving some of the seeds for later).
  4. On a lined baking tray, separate the batter into balls, and top with the remaining sesame seeds.
  5. Pop the cookies into the oven for 15 minutes, until the sesame seeds have toasted.
  6. Place on a baking tray to cool, but be careful as they are very crumbly!
  7. Once the cookies have slightly cooled, top with icing sugar.
Kinako, blueberry and sesame cookies (gluten-free)Kinako, blueberry and sesame cookies (gluten-free)Kinako cookies topped with sesame seeds (gluten-free)Kinako cookies (gluten-free)Kinako, blueberry and sesame cookies (gluten-free)Kinako, blueberry and sesame cookies (gluten-free)Kinako, blueberry and sesame cookies (gluten-free)Kinako, blueberry and sesame cookies (gluten-free)

Serve with a cup of hojicha (roasted green tea), or a pot of English Breakfast!

Kinako, blueberry and sesame cookies (gluten-free)

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Fabulous fish tacos & Mexican grilled corn

There’s been a bit of a chill in the air these past few days, but I’m not ready to let summer go just yet. Here’s hoping that we get another bout of good weather, so you can cook up the perfect summer feast!

fish tacos

I absolutely love cod, and this fish taco recipe feels really indulgent. Luckily it’s full of lots of lovely things with all sorts of good fats in. For the fish tacos, you will need:

Guacamole

Fabulous fish tacos & Mexican grilled corn
 
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This recipe could be brilliant for a barbecue, as it involves making a delicious guacamole to fill the tortilla wrap. By grilling the fish with some lemon juice over the BBQ, I bet the results would be divine! Unfortunately, the weather wasn’t on my side so I had to make do with kitchen stove.
Author:
Recipe type: Gluten-Free
Cuisine: Mexican
Serves: 4 portions
Ingredients
  • A fillet of cod (per person)
  • Two avocados
  • Cherry tomatoes
  • Fresh coriander
  • Lemon
  • Cup of plain flour
  • Two eggs
  • Pepper and chilli powder
  • Oil
  • Tortilla wrap
  • One onion
  • Fresh chillies
  • Cheese (I used parmesan)
  • Dollop of soured cream
  • Lettuce (chopped)
Instructions
  1. To prepare the guacamole, chop the onion, cherry tomatoes and chillies (as many as you dare). Toss them lightly, and scoop out the contents of your avocado pears.
  2. I recommend chopping the avocados first into segments, and then into large, chunky cubes.
  3. Take a spoon, and stir the avocado into the mixture gently – don’t mash anything.
  4. Add the lemon juice, and set to one side, so the flavours develop.
  5. While your guacamole is getting tasty, start preparing the fish.
  6. Dip the fillet into a bowl of raw egg, and then onto a plate of flour, seasoned with pepper and chilli. Let the fish rest a minute, and heat up some oil in a frying pan.
  7. (If you want to be super healthy, skip the fish batter and bake the fish with a squirt of lemon juice).
  8. Once you’ve heated the oil, fry the fish until delicious and golden brown.
  9. Because we’re working with a flaky white fish, it might disintegrate a little but that’s okay!
  10. Make sure you get the crispy bits, and let the pieces drain on a plate lined with a paper towel.
GuacamoleFish tacos

Now it’s time to build the beast! On a lightly heated tortilla wrap, spoon some of that guac, as well as some fish and line with lettuce, a dollop of soured cream and a small shaving of cheese. Spicy, fresh, delicious.

fish tacos

Accompanying my fish taco was another favourite – Mexican grilled corn. Again, this one would be perfect for a barbecue! The first time I had this in a restaurant I refused to eat anything else, it was that good. I hope I can do it justice….

For the spicy corn, you will need:

Corn on the cob

100ml soured cream

50ml mayonnaise

Chilli powder (to taste)

Pepper

Parmesan (grated)

Lime

First, mix together the soured cream, mayo and chilli powder. Taste as you go, and be sparing with the chilli powder. I tend to go overboard with spice, and it was a bit too much for the others! Let the marinade develop, and pop the corn under a grill for 20 minutes, turning every five minutes or so, until each side has darkened a shade or two.Mexican corn marinadeMexican corn marinadeMexican corn

Once the corn is cooked, coat in the chilli marinade, and sprinkle some parmesan on top. Serve with a squeeze of lime, and a chilled glass of white wine or beer!

Mexican corn

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Simple Korean-style BBQ Recipe

Kimchi is a traditional Korean side dish, usually made with fermented cabbage. I lived in Seoul from the age of 1 to 3, and so this deliciously spicy and sour dish has always been a staple in my family – our fridge is rarely without it. Kimchi is low in calories and full of fiber (a winning combination), and has the added bonus of being addictively delicious. The first time I made this meal for Mr. A, I woke up in the middle of night to find him raiding the fridge for the leftovers – it’s that good.

Kimchi

Despite having lived in South Korea, the only words that still remain with me (besides the first word I ever spoke, which was 고양이, the Korean word for ‘cat’) are off a menu. If you have never tried Korean food, you should – get yourself down to a restaurant and get yourself an order of kimchi, with pajeon (a Korean seafood pancake) and Bulgogi (Korean marinated beef). I’d recommend those dishes for a newbie – but definitely not for a first date, as Korean cuisine is very garlic-heavy!

As with all my recipes, this isn’t a strictly traditional recipe for Korean BBQ. In my family, we usually have this for Sunday lunch – it’s perfect for eating family style, and can get quite messy.

Simple Korean-style BBQ Recipe
 
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As with all my recipes, this isn’t a strictly traditional recipe for Korean BBQ. In my family, we usually have this for Sunday lunch – it’s perfect for eating family style, and can get quite messy.
Author:
Recipe type: BBQ
Cuisine: Korean
Serves: One Portion
Ingredients
  • Some steak, or good-quality beef
  • Sesame oil
  • Coarse salt (I use kosher salt)
  • Lettuce
  • Rice
  • Tongs
  • Frying pan and camp stove, or hot plate
  • Kimchi (one packet)
  • A lot of napkins
Instructions
  1. You really can’t get more simple than this – prepare all the trimmings.
  2. Cook the rice, wash the lettuce, decant the kimchi into bowls.
  3. Put sesame oil in a small dish with a small heap of the coarse salt (around 5 tablespoons of oil).
  4. Once you are ready to eat, turn on the hob to a high heat and start frying the beef.
  5. There’s no need to oil the pan, and I recommend cutting the beef into small, bite-sized strips.
  6. Take a lettuce leaf, and fill with a small spoonful of rice and some kimchi.
  7. Once the beef has cooked, pop that in as well, and wrap it up into a deliciously crunchy bundle.
  8. Dip the parcel into the salty sesame oil, and enjoy the different textures and flavours.
Korean BBQKorean BBQKorean BBQKorean BBQKorean BBQKorean BBQKorean BBQ

It’s fresh, but also feels indulgent – and is a fairly fuss free meal, too! Perfect for having friends round, as everyone can take part, and is a great for a dinner party, especially if the guests don’t all know each other.

Korean BBQServe with a nice red wine, or even some sake or soju!

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