Category Archives: Egg Free Recipes

Gluten Free Tortilla Wraps

One of my all time favourite cuisines, has to be Mexican food! I just love every dish, flavour, dips and all the spices, so you can understand why I was a little bit miffed when I was diagnosed with coeliac disease!

Although us fabulous coeliac’s can still eat some Mexican food, [I’ve just discovered we can eat Taco’s – see my post here] sometimes I really miss the good old fashioned tortilla wrap! The good thing about these wraps is that they’re so versatile that you don’t have to use them to just make fajitas/burritos, you can also make them into healthy lunch time sandwiches!

So back in the dreary summer of 2011, I decided to make some gluten free tortilla wraps to go alongside my home made 3 bean chilli. I followed a basic tortilla recipe I found on the internet and embarked on a mission to change the ingredients to suit us coeliacs [i.e changing the flour to gluten free flour and so forth!]

But the whole process turned out to be a complete nightmare! Not only did it break when I rolled it [or even look at it for that matter!], when I finally manage to salvage one and cook it in a frying pan, it turned rock solid! I was worried I’d end up losing a part of my tooth if I took a bite and when I did bend the ‘wrap’, it just snapped in two!

[My first time making tortillas!]

So I vowed never, ever, EVER try and make gluten free tortillas again! I decided that maybe tortillas are my kryptonite and no matter how many times I practised, I would still fail. But every day that passed I kept thinking of these flipping’ gluten free tortilla wraps and I had visions of tortillas mocking me and laughing at me [to be fair, I must have been going a little crackers]. So when I planned to make 3 Bean Chilli again for me, Mike and Pete, I thought it’d be a good time to attempt to make gluten free wraps again!

However, this time I decided to use my secret weapon – my dad! He’s such an amazing cook and he has such a passion for it too. He can literally make a top notch meal that’s fit for a king, with just a few shoe laces and old dust bin lid! [All right, I may be a little biased since he’s my dad but trust me, he’s an amazing cook!]. But having him on the other side of the phone, helped me with my confidence with making these again!

Firstly I was going to add Xanthan gum which I didn’t use before [if you’re unsure what that is, I wrote about it here] to the mixture. I’d decided that I was not going to roll them out too thinly as this made them rock hard too and I was also going to roll the dough in between two pieces of cling film, [a little tip my friend Fiona gave me-thanks Fi!] which I found worked an absolute treat!

Another little tip my dad did give me was to stop obsessing with rolling the tortilla out into a perfect circle. The thing is, I’m so bad a rolling dough out and no matter how many videos I watch on how to roll dough into a perfect circle, it just never happens. Plus the whole point of cooking is for it to enjoyable and I was not enjoying this at all!

Ingredients:

 

  1. 1 teaspoon of Xanthan Gum
  2. 1 teaspoon of Sugar
  3. 1 teaspoon of Salt
  4. 1/2 teaspoon of Baking Powder
  5. 125g Gluten Free Plain Flour
  6. 200ml Warm Water
  7. 2 tablespoons melted Butter or Oil

Method:

  1. Add all the dry ingredients [xanthan gum, sugar, salt, baking powder and flour] into a bowl and mix together 
  2. Add the melted butter/oil and gradually add the water until it forms a dough 
  3. On a well floured surface, kneed the dough and then separate them into 4 balls 
  4. Generously flour two sheets of cling film and pop one of the dough balls in between the sheets and gently roll them out [not too thin remember!] and do this for the rest of the dough balls too 
  5. Add a little oil in a non stick frying pan and carefully add the rolled out tortilla 
  6. Cook on the frying pan until golden on both sides 
  7. After you’ve cooked the tortillas, now it’s time to tackle the kitchen and clean up the aftermath of the flour explosion! 

Easy Peasy Roast Chicken Drumsticks and Roasted Vegetables

Since I was a student, I became aware at how expensive meat can be to buy. Even though I took advantage of those “3 for £10” offers at the supermarket, I still found it hard as those offers were few and far between! I did try and become a vegetarian and live on vegetables but I do love my meat so sadly that never lasted! However, this was before I discovered how cheap and convenient chicken drumsticks, thighs and wings were!

You see, I was always a chicken breast kind of gal! I found more recipes required chicken breast meat and I didn’t know what to cook with chicken drumsticks, wings and thighs [don’t forget though guys, I was a novice chef and could just about make beans on toast!]

So I came across a dish in my first year that was not only simple to make but so cheap as well! Plus, it was pretty healthy and didn’t require a thousand pots and pans to make [which you know is a bonus for us students!]

The good thing about this recipe is that it can be easily adapted! You can use any type of vegetable that’s good for roasting [for example, butternut squash, carrots, parsnips, courgettes, onions, turnips, potatoes, sweet potatoes, mushrooms, peppers – the list is endless!].

Ingredients:

  • Chicken drumsticks, thighs or wings
  • Salt and Pepper [to taste]
  • 1 teaspoon of Chilli Flakes [optional]
  • Handful of Cherry Tomatoes [chopped]
  • 1 Small Onion [chopped]
  • 1 Pepper [chopped]
  • Handful of Mushroom [chopped]
  • 5 whole Garlic cloves
  • 1 Tablespoon of Olive Oil [to drizzle]

Method:

  1. Pre-heat oven to 180ºC
  2. Pop the chicken legs in a roasting dish and season well by rubbing salt and pepper into the skin 
  3. Add all the chopped vegetables to the dish, along with the garlic and sprinkle with the chilli flakes  
  4. Drizzle with the olive oil and mix it in with the vegetables and chicken
  5. Pop in the oven for 1 and 1/2 hours 
  6. Serve on it’s own or with mash potato! 

 

 

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!

Ingredients:

 

  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

Method:

  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!