Great Food Gluten Free

Gluten Free family favorite recipes

Aubrey Allen Gluten Free Sage and Onion Sausages – reviewed

sages Last week I reviewed the Aubrey Allen Thick Gluten Free Pork Sausages and this week its the turn of Aubrey Allen Gluten Free Sage and Onion Sausages.

These are large, meaty and very tasty sausage each weighing about 120g each so two are plenty for a meal. The wonderful herby savoury flavours combined with the wonderful pork make these sausages a wonderful lunch or dinner.  My favorite so far…

Made fresh and available from Aubrey Allen Butchers and Delicatessen, 108 Warwick Street, Leamington Spa.

Watch out for more news and follow on Twitter @AubreyDeli #AubreyAllenGlutenFreeSausageClub

Sage sausages

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Aubrey Allen Thick Gluten Free Pork Sausages – reviewed

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I have reviewed sausages in the past but I am now in the very fortunate position to work for one of the best butchers in the country.  This week I tried their Thick Gluten Free Pork Sausages which are freshly made in the Aubrey Allen Butchers and Delicatessen in Royal Leamington Spa.


They are large sausages and we found 2 each to be plenty for our evening meal.  They cooked to a golden brown colour and when cut the beautifully minced pork gently spilled out the case. As was expected the taste was amazing, a wonderful seasoned suasage with tasty pork flavours.

These were a a definate hit with us!  Over the coming weeks I will be reviewing all the Aubrey Allen sausage range. IMG_2326 (2)

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Orange Shortbread

Following on from my previous post from Cyprus, this is another great dish that I make using the local oranges.


250g soft butter
3 teaspoons finely grated orange rind
110g caster suger
240g gluten free plain flour, sifted
65g rice flour, sifted
1 tablespoon granulated sugar


Heat the oven to 130C Fan and lighly grease two oven trays.

Beat the soft butter, orange rind and caster sugar in a bowl with an electric mixer until light and fluffy.

Stir in the two sifted flours and then knead the dough lightly until smooth.

Divide the dough in two and place on each baking tray. Using your hand shape into two 20cm rounds.

Mark each round into 12 wedges and pinch the edges of the rounds with your fingers.

Lighly prick the top of the dough with a fork and sprinkle with granulated sugar.

Bake the shortbread for about 40 minutes until pale golden.

After 5 minutes cut into the marked wedges and then leave to cool on the trays.

Store in an airtight container for up to a week.

(sorry they were sooo good I forgot to take a picture of them but will add one next time i make them)

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Cyprus Orange Pork

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I have recently spent a few weeks at our house in Cyprus and at this time of year the orange trees are laden with ripe juicy oranges and lemons.  The lemons are just perfect for a gin and tonic and I make freshly squeezed orange juice each morning for breakfast. At this time of year I am always looking for recipes that I can use the local oranges.

Here is a pork and orange recipe that my mum used to make (she called it South Sea Island Pork) and I have adapted it slightly.


500g diced pork
1 tablespoon seasoned gluten free flour
200g streaky bacon roughly cut into strips
1 tablespoon oil
Juice and grated rind of 1 orange
300 ml of vegetable or chicken stock (your preference)
100g frozen peas
1 tablespoon cream
2 tablespoons fresh chopped parsley


Toss the diced pork into the seasoned flour and ensure it is evenly coated.

Heat the oil in a frying pan and add the diced pork and bacon strips. Fry quickly until golden brown.

Add the orange juice, rind and stock and bring to to the boil.

Tip into an oven proof casserole and cook in an oven at 170C for one and half hours.

Add the frozen peas 15 minutes before the end of the cooking time.

Just before serving stir in the cream and parsley.

Serve with basmati or brown rice.IMG_2303 (2)

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UDIS Muffin and Scone Mix

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A few months ago I bought “UDIS Soft and Delicious Muffin Mix All Purpose” to review on my blog. I have to be honest it has sat on the larder shelf since then as I seldom use packet mixes for my cakes.  Yesterday I fancied something for afternoon tea and decided to try the mix.  As an “All Purpose” mix it offers the choice of making Muffins or Scones and with the clotted cream and strawberry jam ready I started making the scone recipe.

TheFullSizeRender (3) instructions for both recipes are on the back of the packet and for both recipes you need to add other ingredients – eggs, butter and flavours.  The size of the font of the recipes is very small and I found it very hard to read.  Also the measurements are American in cups and sticks (I researched a stick of butter and it is approx 110g)

Making the scones I added some juicy sultanas and then I rolled the mix out to about 4 cm thick and then cut them with a small scone cutter. It made 13 scones. Baked at 190C for about 15 minutes and they came out golden brown.

Left to cool on a cooling rack and then served warm with clotted cream and strawberry jam.  They looked more appetising than the picture on the front of the packet!

FullSizeRender (4) I have to say these were delicious, slightly lighter than a non gluten free scone and I felt needed a little sugar added to the mix – maybe 50g of caster sugar should be added to the dry ingredients.   My wife said “these are the best gluten free scones I have tasted in a long time”

Fully recommended and I would buy this again.

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Christmas Pudding

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Following my recent post for my Gluten Free Christmas Cake, many of you have been asking me about making Christmas Puddings.  Last year I posted my recipe for an amazing Christmas Pudding recipe and here is the link to that posting.  This makes a really dark, rich pudding that is absolutely deliciously.

Please note this recipe requires overnight soaking of some ingredients and 8 hours of steaming followed by a further 6 hours steaming on Christmas Day before serving.

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I made so many puddings last year that I had a couple left so that saves me making them this year!

PS – if you have already made your Christmas Cake don’t forget to feed it a little tipple of brandy each week.

Christmas Cake

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I have been making this rich fruit Christmas cake for the last four years and it is so good that even our non gluten free family and friends love it. It is adapted from a recipe in BBC Good Food Magazine, December 2010.

I like to make it about 6 weeks before Christmas Day allowing me at least 4 weeks to keep “feeding” it with brandy and then a week before I decorate it.

Before starting please note that the dried fruit is best soaked overnight.


75g currants
75g sultanas
350g raisins
50g mixed peel
150ml brandy – I keep a bottle of cheap supermarket brandy in my larder
zest and juice of 1 lemon
vegetable oil for the tin
140g gluten free plain flour
1 teaspoon gluten free baking powder
1 teaspoon xanthan gum
1 teaspoon mixed spice
1 teaspoon ground allspice
140g unsalted butter softened
140g soft dark brown sugar
3 medium eggs at room temperature
50g ground almonds
2 tablespoons semi-skimmed milk
100g natural coloured glace cherries, washed and halved
1 tablespoon black treacle
1 tablespoon clear honey


Place the fruit and mixed peel in a pan, add the brandy,lemon zest and lemon juice and bring to the boil. Take the pan off theunnamed (9) heat, cover with cling film and leave to soak overnight



Heat the oven to 150C non fan or 130C fan oven. Oil the sides and base of a 18cm cake tin and place a double layer of baking parchment on the base and on the sides making a tall collar of paper above the top of the tin.






Sift the flour, baking powder, xanthan gum and spices. In a separate bowl beat the butter and sugar until fluffy and light. Gradually and alternately add the eggs and flour mix to the butter and sugar mix, then add the ground almonds. Stir in the milk, soaked dried fruit and cherries. Stir in the treacle and honey and give the mixture a good stir.

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Spoon the mixture into the tin and bake for between 2 and 3 hours until a skewer is inserted and comes out clean. Leave to cool in the tin. Once cold remove from the tin and baking parchment.  Wrap in several layers of foil and store in a airtight container.

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Each week take out and feed with a teaspoon of brandy. Turn upside down and piece with a skewer in a few places and drop the brandy into the cake.  Wrap and store

Decorate with marzipan and icing the week before Christmas Day

Roasted Vegetables with Honey Soy Chicken served with Greek Style Baked Pasta

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My recipe entry and blog posting for the Knorr’s Gluten Free Challenge has been so popular. I have updated the posting below with some pictures of the dish in the making.  I hope you enjoy it

Knorr’s Gluten Free Challenge

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Last week I received a wonderful hamper from Knorr who are promoting their Gluten Free Stock Pots. The hamper contained a mix of fresh vegetables, store cupboard staples, a store voucher to buy some more ingredients and of course their range of Gluten Free Knorr Stock Pots.

The challenge from Knorr; to incorporate stock and the ingredients into a home cooked dish and promote it on my blog and twitter.

The hamper contained curly kale, a bunch of new carrots, fennel, red and yellow peppers, beetroot, soy sauce, GF pasta, GF flour and GF pastry mix and of course the stock pots; Chicken, Rich Beef, Vegetable and Beef.

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I looked through the ingredients and created a delicious dinner with a twist, based on some of our favorite meals and using two of the stocks. I managed to use all the ingredients apart from the GF pastry mix.

Roasted Vegetables with Honey Soy Chicken served with Greek Style Baked Pasta 

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I started by preparing and roughly chopping the following vegetables; carrots, beetroots, fennel, peppers and onion. They were then roasted in a hot oven until half cooked and starting to crisp. While the vegetables were roasting I marinated free range chicken fillets in a Knorr Chicken Stock Pot, honey, lemon juice, garlic and soy sauce. I then added the chicken fillets along with the marinade to the pan and put back in the oven to cook until golden and sticky. Finally the chopped kale is added 10 minutes before serving to add a wonderful green to the already colourful dish  See my Lemon and Chicken Tray Bake for the basic recipe.

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My Greunnamed (1)ek style Baked Pasta is my twist on a classic Greek dish called Pasticcio.  The pasta was cooked in water with a Knorr Vegetable Stock Pot until just cooked and then strained off. I then mixed the pasta with my bechamel sauce and pushed it into a baking tray and baked in the oven until golden brown.



I served the dish by pacing a square of the baked pasta on the plate and spooned the roasted vegetables next to the pasta and topped with the chicken and drizzled with the marinate from the pan. It looks wonderful with the autumn colours of the beetroots, carrots, peppers, pale fennel and the dark green kale with the honey chicken and the golden baked pasta.

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