Category Archives: Dinner Recipes

Gluten Free Falafel Recipe

I’d never tried (or heard) of a falafel until I moved to Manchester for University! It was in my first week of being a student, that I ventured into the famous Curry Mile, where I ws literally like a little kid in a sweet shop!

For those who don’t know, the Curry Mile in Manchester has the largest array of Pakistani, Indian, Sri Lankan and Bangladeshi cuisine! There’s so many fabulous restaurants, cafes and take outs that even the fussiest of eaters will find somewhere they like and it was here where I tried my very own falafel!

Anyways, for those who don’t know, a falafel is a fried ball [or patty/burger] made from ground chickpeas and spices. They’re usually served in a pitta bread or on a bed of salad. As you can already tell, these beauties are ideal for either lunch or dinner and make a quick, easy peasy and oh no healthy meal!



  1. 1 Can of Chickpeas
  2. 1 Garlic Clove [chopped]
  3. 1 Small Onion [chopped]
  4. 1 tsp Ground Cumin
  5. 1 tsp Ground Coriander
  6. 1/2 tsp Cayenne Pepper [optional]
  7. 2 tbsp Gluten Free Plain Flour
  8. A handful of Coriander leaves
  9. 1 tbsp Oil


  1. Drain the chick-peas then let them dry on some kitchen paper 
  2. After the chick-peas have dried, pop them into a food processor and blitz them until the look like breadcrumbs 
  3. Add the chopped onion, garlic, ground cumin, ground coriander, plain flour coriander leaves and cayenne pepper to the chickpeas in the food processor and blitz together 
  4. After blitzing all the ingredients together, carefully empty the mixture into a clean bowl [If you’ve got a shoddy and annoying food processor like mine, you might have to mash the mixture a little with a fork/potato masher] 
  5. Shape the mixture into little balls, then flatten to make little ‘patties’ . In other words, make them look like little burgers! 
  6. Heat some oil in a frying pan and fry the patties for 3 minutes until lightly golden [I know in the bottom picture, it looks like I’m drowning the poor patties but I thought I would deep fat fry them… this just made them soggy so I tried again and fried it in a tablespoon of oil, which worked wonders] 
  7. Serve in either a gluten free pita bread like moi [I used Asdas free from pitta bread] or on a bed of salad! 

Gluten Free Chinese Style Battered Chicken with Sweet and Sour Sauce

One of the things us coeliac’s have to sacrifice when embarking on our lifelong gluten free diet; is Chinese cuisine. Not Chinese food if it’s made from scratch at home but restaurant/take out Chinese food.

I used to love visiting China Town in Manchester and dining out at The Great Wall where I would have my 1/4 duck with pancakes and sweet and sour chicken with egg fried rice (I know, how very adventurous!) Yet, sadly I no longer dine out at China Town since being diagnosed. But! I would like to add that even if you are diagnosed with Coeliac Disease, please still visit China Town in Manchester. It’s a brilliant place which houses the cutest little Chinese shops and supermarkets! I was able to pick up rice paper to make spring rolls and different types and sizes of rice noodles from one of the Chinese supermarkets there – so it’s definitely worth the trip!


However, since being diagnosed with Coeliac Disease, I’ve had to sadly say another gut wrenching goodbye to the sweet and sour dish that I adored. Even Mike has had to sometimes sacrifice his beloved dish for me to make me feel a little happy [although he will sometimes have it when I’m not around]. Me and Mike have even tried to have Chinese style sweet and sour chicken at home, by buying some sweet and sour sauce from ASDA and pouring it over some cooked chicken, but sadly it didn’t compare because…the chicken wasn’t battered!

But what scared me about battering my own chicken was deep fat frying it in oil! You’ve all seen it, those god awful adverts where someone’s been deep fat frying and out of nowhere  the oils on fire, there’s an explosion and the house burns down! OK, I may be over exaggerating a little and that only happens if someone foolishly pours water over the oil and not a damp cloth, but none the less, it did scare me a little.

So with Mike and Wheat Pete on standby for moral support, I deep fat fried for the first time! To be fair, it wasn’t as scary as I imagined and as long as you don’t leave the pan unattended, you’re pretty much able to deep fat fry to your hearts content! BUT, if you are still nervous and would like to just spruce up your emergency skills, here’s the link to the governments ‘cooking fire safety’ page [here]

Anyway, what surprised me with the whole process was how simple it was to prepare and make the batter, but what you get at the end is a rather impressive meal for you and your friends!

So here is my take on Chinese style battered chicken to go alongside a good quality sweet and sour sauce!


  1.  400g Chicken
  2. Salt & Pepper to Taste
  3. 85g of Gluten Free Plain Flour
  4. 1 Tablespoon of Corn Flour
  5. 1/2 Teaspoon of Salt
  6. 1/2 Tablespoon of Baking Powder
  7. 1 Egg
  8. 100ml Cold Water
  9. Sweet and Sour sauce [suitable for coeliac sufferers]



  1. Chop the chicken into ‘mouth-size’ pieces and season with salt and black pepper 
  2. In a bowl, combine all the dry ingredients [flour, corn flour, salt and baking powder] and mix together 
  3. Add the egg and mix together 
  4. Gradually add the cold water until it forms a runny but thick consistency [a bit like a thick pancake batter] you might not have to use all the water! 
  5. Add the chicken to the bowl with the mixture and mix to combine
  6. Fill a suitable pan with enough oil to just cover the chicken, when hot, carefully add some of the battered chicken pieces and fry until golden brown [Handy Tip: to test if the oil is hot enough, drop a tiny amount of batter in the pan and if it begins to sizzle and form bubbles, the oil is ready] 
  7. Carefully take out the fried chicken and leave to drain 
  8. In a separate pan, heat up the sweet and sour sauce and then pour over your Chinese style battered chicken pieces 
  9. ENJOY!
P.S This dish goes well with gluten free egg fried rice! [recipe here]

Easy Gluten Free Pizza Dough

I’ve decided to dedicate this blog post to the second, most awesome woman [after my mum!] – The mighty Madonna!

I have been a huge, huge, HUGE fan of Madonna since I was about ankle high. I’m still crazily obsessed with her and since it’s her birthday today, I thought I’d dedicate a blog post and recipe to her, because I’m nice like that!

I’ve been so worried about making my first gluten free pizza dough from scratch. I’d been using frozen gluten free pizza bases before, but my only fault with them was the fact that the base was so thick, whereas I’m a thin crust kind of gal!

So copying my dad’s recipe he uses for making his own pizza dough, I made a few modifications and came up with my own easy gluten free pizza dough!


  • 225g gluten free flour [I used Glutafin White]
  • 1 teaspoon of Xanthan Gum
  • pinch of salt
  • 1 teaspoon of caster sugar
  • 1 teaspoon of yeast
  • 1 egg
  • 3 tablespoons of oil
  • 130ml water


  1. In a bowl, mix all the dry ingredients together  
  2. Make a well in the middle of the dry ingredients and add the egg and oil 
  3. Gradually add the water and mix together with a spoon. The dough will seem sticky but this is normal for gluten free pizza dough 
  4. Knead the dough on a well floured surface  
  5. Let is rest in a bowl, covered with a towel, for 30 minutes. 
  6. Whilst waiting, oil a baking tray/pizza tray and pre-heat an oven at 200°C
  7. Roll out dough to thickness you require [Once rolled, I ended up pulling the dough with my hands to fit the baking tray/pizza tray] 
  8. Pop into an oven for 10/15 minutes. After, take pizza base out and spread with tomato purée and add your cheese 
  9. Pop back in the oven for a further 10/15 minutes or until the edge has browned