Tag Archives: saara aziz manchester

Gluten Free Egg Fried Rice Recipe

Egg fried rice is another one of those dishes that’s so effortless to make yet is very, very tasty! So tasty, that you’ll end up eating it in bucketfuls! (slight exaggeration, but it’s tempting!)

Although, naturally gluten free, most egg fried rice dishes from take out’s and restaurant are usually flavoured with soy sauce – which contains wheat and gluten! I assumed if I were to ever make this from scratch I’d have to go on a wild goose chase to look for a good, cheap and tasty gluten free soy sauce. I also expected it to be like looking for a needle in a haystack – that was, until I found Asda’s own gluten free soya sauce for £1.56!!

Now usually this rice should be made with long grain rice but don’t be disheartened if you don’t have any long grain as I used basmati rice and it came out just as beautiful. The ingredients listed are for one person, so if you’re cooking for two all you need to do is double the ingredients and triple if cooking for three.



  1. 1, 1/2 teaspoon of oil [I used olive oil]
  2. 60g of rice [cooked in slightly salted water and cooled]
  3. 1 egg
  4. 1, 1/2 teaspoon of gluten free soy sauce



  1. In a frying pan on medium heat, heat the oil and add the cooked rice 
  2. When the rice starts to sizzle a little, add the egg 
  3. Gently stir in the egg to mix it in with rice and add the gluten free soy sauce 
  4. Admire your handy work! 


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]

Gluten Free Cheese and Onion Pasty!

When I was a wee little nipper, one of my Saturday lunch time treats was a cheese and onion pasty from Greggs. I absolutely adored them and devoured them in minutes! Even when I grew up and moved to Manchester, I would always treat myself to a cheese and onion pasty and settle down to watch afternoon runnings of Home and Away – whoops – I mean study [obviously!]

So you can imagine my dismay when I realised I could no longer have my beloved pasty when I was diagnosed with coeliac disease. But what’s more heart wrenching is the fact my house overlooked a Greggs! So everyday I was reminded about the pasty that I could no longer have 🙁 *sniff*

So like every coeliac sufferer [or those who have to live on a gluten and/or wheat free diet], there’s moments when you have to get used to not having your favourite gluten laden treat, but even when you get used to it, you still can’t help reminiscing about them!

However I getting that little bit closer to my dream of having a cheese and onion pasty again but one obstacle stood in my way – making the gluten free pastry from scratch!

Since starting my site, I’ve slowly started to gain confidence in my cooking but I was still nervous about making pastry from scratch! I longed for the convenience of pre made puff and short crust pastry but I had never heard, nor seen, any gluten free pre made pastry until…I ventured into the freezer section at my local supermarket to pick up my DS frozen Yorkshire puddings that I found….


Finally, with a packet of DS gluten free short crust pastry, I was so close to having my cheese and onion pasty again that all I had to do now was make them!

With such a minimal ingredients list, I found this dish so easy, quick and simple to make! So quick that I was able to do most of the prep in an ad break whilst I watched telly! What’s more, the pasty came out so well that both Mike and Pete thought they were actually shop bought and Pete, (who I aptly name ‘Wheat Pete’ because he likes nothing more than to wind me up and say all things gluten free are rubbish!), loved them so much he couldn’t believe they were gluten free!

[If you want to attempt to make gluten free puff pastry from scratch, then head over to Rubelle’s Moon blog who has a gluten free puff pastry recipe! Also, for handy hints and tips on how to handle gluten free pastry, then check out the oh so fabulous Katie’s website; A Girls Guide to Gluten Free Baking]



  1. 200g of DS Gluten Free Short Crust Pastry
  2. 1 Medium Potato [cut into little cubes]
  3. 1 Medium Onion [diced]
  4. 50g Cheddar Cheese [grated]
  5. 50g Mozerella Cheese [grated or cut into little cubes]
  6. 1 Beaten Egg for Glazing
  7. Salt & Pepper to Taste



  1. Pre heat oven to 200°C /gas mark 6
  2. Boil the potatoes in some slightly salted water until soft 
  3. When the potatoes are cooked, add and combine the potatoes, cheddar, mozerella and onion in a bowl and season with salt and pepper 
  4. Divide the short crust pastry dough into 4 separate peices and roll out into roughly 15cm sized circles
  5. Pop a little of the potato, cheese and onion mixture in the middle 
  6. Carefully fold the pastry over the filling 
  7. Gently fold and join the edges together to form a semi circle 
  8. Apply the beaten egg mixture over all semi circle pasties 
  9. Place on a greased baking tray and bake in the pre heated oven  for 45mins or until golden brown 
  10. ENJOY!
The cheese and onion pasty can be eaten on it’s own as a tasty lunchtime treat or added with chips and beans/peas for a healthy and filling dinnertime meal.