Recipes
At G Free we understand how
food allergies can spoil your quality of life
 - we believe
our foods go some way to helping raise that quality and thought you might like some simple recipe suggestions to try
out yourselves with our breads,
ciabattas
or
panittas.
Bread Recipes
Bread left over?
Try these ideas to use up stale bread.
Spanish meatballs
Serves 4 as main
course or 8 as part of a tapas menu.
Ingredients
2 thick slices
of G Free bread
125ml milk
500g minced pork
1 crushed clove
of garlic
1 tablespoon of
fresh chopped thyme or parsley or 1 teaspoon dried thyme
or parsley
2 tablespoons
gluten free flour
2 tablespoon
sunflower oil
Salt and pepper
to taste
Tomato sauce:
1 onion
1 crushed clove
of garlic
1 tablespoon
olive oil
1 teaspoon of
basil pesto
1 tin of chopped
tomatoes
handful of black
or green olives or a mixture of both
1 bayleaf
Salt and pepper
to taste
Method
Make the tomato
sauce:
Fry onion and
garlic in olive oil until soft.
Add rest of
ingredients and simmer for 20 minutes.
Prepare the
meatballs:
Soak the bread
in the milk for 15 minutes.
Squeeze out
excess liquid. Add to the minced pork, garlic and
herbs.
Using your hands
form into 16 balls. Roll in gluten free flour.
Fry the
meatballs in sunflower oil, turning frequently until all
sides are brown.
Add to the pan
of tomato sauce.
Bring to the
boil and then simmer with the lid on for 45 minutes,
stirring occasionally.
Delicious served
with gluten free pasta or as part of a tapas menu.
Tasty croutons
Great to enhance
soups, casseroles and salads.
Cube bread and
place in a baking tray. Mix with olive oil and sprinkle
with your favourite spice ( I particularly like Cajun
and Mexican spices). Bake in a preheated oven
180° C (350° F, Gas 4) for 15-20 minutes, turning once,
or fry over a medium heat turning once until golden
brown.
Or cut the
bread into triangles and follow the method above and use
with your favourite dip.
Once cooked, store in an airtight
container.
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Quick Pizza
Ingredients
1
G Free Ciabatta - plain, rosemary and garlic and sundried
tomato all work well.
1 tablespoon of
olive oil
2 tablespoons of
gluten free tomato chutney
3 fresh
tomatoes, sliced
225g sliced
mozzarella cheese
225g grated
cheddar cheese
Optional extras:
roasted
vegetables, chilli con carne, cooked chicken, pepperoni,
sliced peppers, tuna and sweetcorn, ham and pineapple.
Method
Slice the
Ciabatta in half lengthways. Drizzle cut side with olive
oil and toast on both sides.
Spread with a
thin layer of tomato chutney, and add fresh sliced
tomatoes. Add any other ingredients before topping with
sliced mozzarella and grated cheese.
Grill under a
medium heat until the cheese has melted.
Serve hot.
1 ciabatta will
serve 4 a snack.
Roasted Vegetable Brushetta with
Rocket
Ingredients
1 G Free Ciabatta - plain, rosemary and garlic and sundried
tomato all work well.
1 tablespoon of
olive oil
225g feta
cheese, cubed
500g roasted
vegetables of choice – e.g. aubergine, courgette
,peppers, sweet potato, red onion, mushroom.
1 small bag of
rocket leaves
2 tablespoons of
your favourite dressing – I think a sweet balsamic
dressing goes really well with this.
Method
Slice Ciabatta
diagonally into ½ inch rounds, drizzle with olive oil
onto
cut side and toast on both sides.
Top with roasted
vegetables, cubed feta cheese and a handful of rocket
leaves.
Drizzle with your favourite gluten free dressing – I think a sweet
balsamic dressing goes really well with this.
Serve hot.
1 ciabatta will
serve 4 as light snack or starter.
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Panitta stuffed with chicken pesto
and peppers
Ingredients
1 cooked chicken
breast (or any leftover cooked chicken)
2 tablespoons
gluten free mayonnaise
1 tablespoon
crème fraiche
1 teaspoon
gluten free basil pesto
Juice of ½
lemon
½ red pepper
Small handful of
favourite salad leaves
4 panittas
butter or
margarine to spread
Method
Prepare the
chicken:
Mix chicken
breast with gluten free mayonnaise, crème fraiche,
gluten free basil pesto and lemon.
Slice red pepper
thinly. Shred salad leaves
Prepare the
panittas:
Warm 4 panittas
either in the microwave on defrost for 2-4 minutes, or
in the toaster on a low setting. The Panitta should be
soft and puffy.
Open out Panitta
into a pocket and spread with butter or margarine. Fill
with chicken mixture, sliced peppers and salad leaves.
Serves 4
Scrambled Egg and Smoked Salmon
Panittas
For a great
breakfast, make up some scrambled egg, mix in chopped
smoked salmon and a teaspoon of snipped chives.
Prepare panittas as above and fill with scrambled egg
mixture.
For more information please
contact us
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