Coeliac Awareness Week: 7 Of The Best Gluten-Free Recipes

Gluten-free can be incredibly delicious

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Well whad'ya know folks, it's Coeliac Awareness Week. 

Coeliac disease, an autoimmune disease caused by a reaction to gluten, currently affects 1 in 100 people, although it is estimated that almost half a million other people remain undiagnosed. 

When sufferers eat gluten, (a protein found in wheat, barley and rye), their immune system reacts by attacking the small intestine, meaning a gluten-free diet is essential.

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Fortunately, with gluten-free food becoming ever more available, there are a number of tasty gluten-free recipes out there.

So in honour of Coeliac awareness week, we've picked out seven of our favourites, from sweet treats to delightful dinners.

Happy eating!

Moroccan soup with kale and chickpeas

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Cookie dough chocolate cookie sandwich 

Recipe here
 

Gluten-free energy bites

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Recipe here
 

Roasted root vegetables with tomatoes and kale

ROASTED ROOT VEGETABLES WITH TOMATOES AND KALE By simplyrecipes.com 💚💚 Serves 6 - 8 INGREDIENTS - 3 to 4 pounds of root vegetables such as Parsnips, Rutabagas, Carrots, Golden Beets, Turnips, and Celery root (peeled and cut into chunks) - 1 head of Garlic, the cloves separated and peeled - 6 Tbs Olive Oil, divided 3 Tbsp and 3 Tbsp - 1 teaspoon Himalayan or Sea Salt - 1/2 cup chopped Onion - 1 can of whole peeled organic Tomatoes - 2 cups chopped Kale or Chard - 1 tspn dried Oregano - Black Pepper (to taste) METHOD 1) Preheat oven to 450°F. Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt. Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking. 2) Meanwhile in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. 3) Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the Italian seasoning. Bring to a simmer, then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting. 4) When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are just wilted, about 4 minutes. Stir in the root vegetables. Season with salt and pepper to taste. #enjoy

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Banana bread breakfast bars

Recipe here
 

Polenta, cheese and mushroom pizza

Polenta, cheese and mushroom pizza Ingredients: 8 (about 400g) field mushrooms, or flat mushrooms 1 1/2 tablespoons small fresh thyme sprigs 2 tablespoons lemon-infused extra virgin olive oil 1 garlic clove, crushed 260g (1 1/2 cups) instant polenta, plus 3 teaspoons, extra 500ml (2 cups) reduced-fat milk 500ml (2 cups) water 20g butter, chopped 150g (1 1/2 cups) fresh mozzarella, coarsely grated 40g (1/2 cup) parmesan, finely grated 60g soft blue cheese, crumbled Baby kale leaves, to serve Directions: Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place mushrooms on tray. Top with thyme. Mix oil and garlic in a bowl. Drizzle mushrooms with 1 1⁄2 tbs oil mixture. Season and bake for 10 minutes or until tender. Meanwhile, grease 2 baking trays with oil. Sprinkle with extra polenta. Bring milk and water to the boil in a saucepan over high heat. Reduce heat to low. Add polenta in a thin, steady stream, stirring until combined. Cook, stirring, for 3 minutes or until soft. Stir in butter. Season. Divide among prepared trays. Spread to make a 24cm round on each tray. Brush remaining oil mixture over polenta bases. Bake for 5 minutes. Combine cheeses. Reserve 1⁄4 cup and divide remaining cheese mixture among polenta bases. Bake for 7-8 minutes or until cheese melts. Top polenta bases with mushroom. Sprinkle with reserved cheese. Bake for 5 minutes or until golden. Stand for 5 minutes. Use an egg slice to transfer to a board. Sprinkle with kale.Polenta, cheese and mushroom pizza #glutenfree #glutenfreefood #glutenfreelife #glutenfreeliving #recipe #recipes #goodfood #food #foodie #foodpic #foodblog #foodgasm #foodporn #foodphotography #foodlover #foodpics #pizza #glutenfreepizza #yum #yummy #tasty #screwgluten

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Lemon sweet potato muffins

Recipe here

Thumbail image credit: unconventionalbaker / Instagram

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