3 Gluten-Free Recipes To Make At Home
Gluten is a type of protein found in cereal grains including barley, wheat, rye, etc. Approximately 7% of the total...
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G luten is a type of protein found in cereal grains including barley, wheat, rye, etc.
Approximately 7% of the total US suffers with gluten sensitivity. The awareness around gluten sensitivity is increasing by the day too, and more citizens are opting for a gluten-free lifestyle.
With our easy-to-follow recipes, making gluten-free food at home will become far more simple, and more enjoyable for you and loved ones.
Let’s get going!
1. Meatball BBQ Kebabs
If you enjoy the simple pleasures of barbequed meat, this recipe is delicious and quick!
- 1 small red onion
- 400g lamb/beef mince
- Mint leaves (chopped and whole)
- Coriander leaves (chopped and whole)
- 1 tsp ras el hanout
- ½ teaspoon of green chilies (chopped)
- 1 tbsp olive oil
- 1 lemon
- 3 tbsp yogurt (fresh)
- 2 tbsp tahini
- Mix mince, red onion, chopped coriander, and mint leaves, seasoning of your choice (red chili flakes, turmeric, ground cumin), green chilies, and ras el hanout.
- Mix them using your hands, or a spatula. The trick is to gently squeeze the ingredients together as you mix so that the flavors activate. This will allow for the flavors to mix together better.
- Let the mixed mince rest in the fridge for 20-30 minutes.
- Make small balls (similar to regular meatballs) after the mixture has rested.
- In another bowl, add yogurt and tahini to make tahini sauce.
- If you have skewers, you can thread the meatballs onto skewers. If not, grilling them on a grill pan works fine too! Add oil to the pan, or brush it on the meatballs as you switch sides.
- Cook the meatballs on slow heat. Put the stove off when they turn golden-brown from the outside.
- Heat 2 small coals on the stove. In a regular pan, add the cooked meatballs, put a small bread slice (big enough to become the base for the coals), and place the hot coals on the piece of bread.
- Sprinkle a teaspoon of regular oil on the hot coal and cover the pan with a lid.
- The smoke from the coal will give the meatballs a barbequed and smoked flavor
- Take it out in a dish, and serve hot with sides of your choice (veggies, bread, or brown rice)
2. Dark Chocolate Fudge Brownies
- 300g dark chocolate (chopped in small chunks)
- 100g milk chocolate (cut into rough chunks)
- 300g caster sugar
- 4 eggs (yolk and egg white)
- 100g gluten-free flour (sieved)
- 250g unsalted butter.
- 2-3 drops of vanilla essence
- 70g cocoa powder
- Sea salt (as per taste)
- For gooey-fudgy dark chocolate brownies, preheat your oven to 180C. Prepare your non-stick tin of 30x20 cm in size, by brushing butter gently, and putting non-stick parchment paper.
- For the batter, begin by melting the chocolate on a double boiler. Fill a regular saucepan up to 3/4th, bring it to a boil, and snug it in a heatproof bowl with dark chocolate and butter.
- The two will melt into a love affair gently on slow heat whilst you prepare your other ingredients!
- Beat eggs into a big round bowl with sugar and whisk until the mixture is thick enough that it leaves a trail. In this mixture, gently fold the chocolate and butter batter, and add vanilla essence.
- In the same bowl, add your dry ingredients: flour, cocoa, and sea salt. Keep folding all together with a spatula.
- Be careful about the salt; a little sprinkle goes a long way!
- Your batter is ready to be poured into the tray; add the rough-cut chocolate chunks to the batter, and pop the tray into the preheated oven for 30-35 mins.
- Take out after 35 minutes, let it rest, and serve with a scoop of your favorite gluten-free ice cream!
Making gluten-free food at home might not be as much fun if pancakes are not part of the deal. For an easy-cook pancake recipe, get these ingredients outs, and let’s get going!
- 1 egg (yolk and egg white)
- 125g gluten-free flour (sieved)
- 250ml milk
- Butter (for frying)
- To make light and chewy pancakes, use a round bowl. Add flour to it, and make a hole in the center.
- Put the egg in the hole, and add a quarter of the total flour.
- Use a whisk to combine the ingredients. It will form into a thick paste.
- In the paste, add the remaining gluten-free flour, and milk into the mixture.
- Leave the mixture to rest for 20-25 minutes. You can set it again after it's rested.
- In a non-stick frying pan, melt a knob of butter. When it starts to foam, add a spoonful of the mixture and swirl the pan to cover the base of the pan.
- This recipe calls for thin and light pancakes, almost like crepes.
- Cook for a few minutes, and when bubbles begin to pop, flip the side. Let it turn golden brown.
- Stack it on a plate and serve with a syrup of your choice.
For making gluten-free food at home, we recommend checking out Celiac Disease Foundation. They advocate for gluten-free eating and have a variety of third-party recipes on their website for people with gluten allergies.