Gluten free recipes for when someone with coeliac disease comes to tea

Catering for different dietary requirements when entertaining can be really tricky. But don’t panic, these simple gluten free recipes are bound to be a hit with your friends with coeliac disease.

Vietnamese Chicken Slaw

For Bupa dietitian Taryn Lewis this delicious Vietnamese chicken slaw is her go-to dish when cooking for someone who can’t eat gluten.
It’s really versatile and can be served as an entrée, side salad or a light meal wrapped in rice paper rolls.
 
INGREDIENTS

Coleslaw:
  • 250g skinless chicken breast, fat trimmed
  • 1 large carrot, ribboned (or thinly cut like match sticks)
  • 1 medium onion, thinly sliced 
  • ½ cup rice wine vinegar (approx) 
  • 1 ½ cups bean shoots 
  • 3 stalks celery, chopped
  • 1 red capsicum, thinly cut like match sticks
  • 2 cups cabbage, thinly sliced
  • ½ cup fresh coriander, chopped 
  • ¼ cup Vietnamese mint leaves, chopped 
  • ½ cup crushed walnuts (or other nut) [optional]
Dressing: 
  • 2 tablespoons lime juice
  • Juice of 1 orange
  • 1 tablespoon fish sauce
  • ¼ cup water
  • 2 teaspoons crushed garlic 
METHOD

Bring water to boil in a medium saucepan. 
Place chicken in saucepan and bring to boil again. Leave to simmer on reduced heat for about 10 minutes. Then turn heat off and leave in water for another 10 minutes.
Once the chicken is cooked, remove from the water and shred.
Meanwhile add onions and carrots to vinegar and let stand for approximately 10 minutes, mixing occasionally. Then drain and discard liquid.
Combine the dressing ingredients. 
Place pickled vegetables, chicken, mint and coriander in a bowl for   the coleslaw.
Pour the dressing over the coleslaw and toss gently.
Garnish with walnuts or your choice of nut (optional).
 

Kangaroo and Roast Veggie Medley  

Bupa Dietitian Rebecca Hall recommends trying something a little different when you have a guest for dinner who can’t eat gluten. 
Why not give kangaroo meat a go? It’s higher in iron, lower in saturated fat and energy than premium beef, lean pork or lean chicken. 
 
INGREDIENTS
  • 2 medium potatoes (skin on)
  • 1 sweet potato (skin on) 
  • 300g pumpkin, peeled 
  • 2 cups mushrooms
  • 1 red capsicum
  • 2 cups green beans
  • 1 onion, peeled
  • Mixed dried herbs (rosemary, basil & oregano)
  • Olive oil
  • 400g kangaroo fillet (2-3cm thick)
  • 2 teaspoons crushed garlic
  • Pepper
  • 6 spears asparagus
  • 425g can whole baby beets, drained
  • Fetta or goats cheese to serve
METHOD
  1. Preheat oven to 180°C (fan forced). 
  2. Chop all vegetables into bite size pieces (~2cm cubes). 
  3. Boil water in a saucepan, add potatoes & sweet potatoes, cook until slightly soft (~10 minutes) and drain.
  4. Place cooked potatoes, pumpkin, mushrooms, capsicum, green beans and onion on baking tray/s and coat with mixed herbs and 1-2 tablespoons of olive oil (mix through on tray).
  5. Roast vegetables for about 15 minutes or until all are slightly golden.
  6. Meanwhile marinate the kangaroo fillets with oil, garlic and pepper.
  7. Heat 1 teaspoon of oil (or use spray) in frypan. Grill kangaroo in frypan on high for 3-4  minutes either side (rare - medium rare).  Leave to rest for a couple of minutes.
  8. Grill the asparagus in the same pan for 2 minutes.
  9. Serve up the roast vegetables, asparagus and baby beets on a plate.
  10. Thinly slice the kangaroo and place on top of vegetables.
  11. Drizzle with oil and garnish with fetta or goat’s cheese.
 
flourless orange cake

Flourless Blood Orange Cake

If you think people with coeliac disease can’t have cake  for desert, fear not.

This flourless cake is just gorgeous.
 
INGREDIENTS
  • Oil spray or margarine to grease tin 
  • 3-4 blood oranges (if blood oranges are not in season you can use 2 plain oranges instead)
  • 3 eggs 
  • 215g (1 cup) caster sugar
  • 300g (3 cups) almond meal 
  • 1 tsp gluten free baking powder 
Orange syrup 
  • 1 orange/blood orange 
  • ½ cup caster sugar 
METHOD
  1. Preheat oven to 170C. Lightly grease a round 22cm springform pan. Line base with non-stick baking paper. 
  2. Place oranges in a saucepan of cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to the pan and cover with cold water. Bring to the boil and cook for a further 15 minutes. Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds 
  3. Place the oranges in a food process and process until smooth. 
  4. In a separate bowl, use an electric beater to whisk the eggs and sugar in a bowl until thick and pale. 
  5. Fold in the orange puree, almond meal and baking powder until just combined. 
  6. Pour into prepared pan. Bake for 1 hour or until skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool. 
  7. Meanwhile, make the orange syrup. Use a zester to remove the rind from the orange, leaving the pith behind. Juice the orange. 
  8. Place the rind in a saucepan of boiling water and cook for 5 minutes or until soft. Drain. Return to pan with orange juice and sugar. Place over low heat and cook, stirring for 2-3 minutes or until sugar dissolves and syrup thickens.
  9. Turn cake onto serving plate. Use a skewer to gently prick the top. Spoon over syrup. Cut into wedges and serve.  
 
NB: cooking the oranges twice reduces the bitterness of the peel. 
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