My favorite gluten-free recipe is the poodla (small pancakes), which I make with chickpea flour, water, cumin seeds, garam masala, turmeric and salt, with chili peppers added (chopped ), grated onion, and grated zucchini (it works with mashed peas, spinach, grated cauliflower, etc.). Just make a paste to any consistency, add your veg, then fry both sides. It’s delicious with a raita and a salad; we eat them for breakfast, lunch and sometimes as a main meal. Rekha Shah, retired, Bournemouth
Almond and peanut butter cookies
Put 200g whole almonds in a blender until they have a floury consistency. Add it to 100 g of rice flour, 1 tablespoon of flax flour and 60 g of black sugar and mix. Mix 100 ml of almond milk with 2 tablespoons of peanut butter (warming it a little if necessary). Add the milk mixture to the dry ingredients, then mix with 200g of chocolate pieces (70% cocoa) and bake at 180 ° C for 15 to 20 minutes. Delicious to drink warm or chilled. Luisa, student, Viseu, Portugal
This recipe works with most gluten-free flours. Heat oven to 165 ° C and grease or line a 20 cm (8 inch) round cake pan. In a bowl, rub together 25 g of gluten-free flour, 25 g of butter, 25 g of sugar and ¼ teaspoon of cinnamon until the consistency of breadcrumbs, then place in the refrigerator. In another bowl, mix 140 g of gluten-free flour, 1 teaspoon of baking powder, ½ teaspoon of cinnamon and 50 g of sugar. Add 1 egg, 4 tablespoons of milk and 85 g of melted butter. Beat well until well combined and slightly stiffened, then pour mixture into prepared pan. Pour 250 g of fresh cherries (pitted, but whole) on top and press them into the cake batter. It may sound like too many cherries, but the cake will rise during baking.
Sprinkle crumble topping mixture over top and press down fairly firmly. Bake for 35 to 45 minutes then let cool in the mold for 20 to 30 minutes before unmolding and serving. David Gilmore, Director of Design, West Sussex
Put some gluten-free self-rising flour in a bowl, add a drizzle of olive oil and just enough water so that it comes together into a ball – you don’t need specific amounts, as it’s best. to judge it with the naked eye. Spread the resulting dough on a board sprinkled with a little flour, then slide it delicately into a pan, heated with a thin layer of sunflower oil.
Once cooked to one side, flip your base into the pan and cover with pizza sauce – you can use purchased stuff or make your own by heating canned chopped tomatoes with basil, salt and black pepper until thick in consistency. Grate the cheese over your sauce, then sprinkle with paprika. When the bottom of the pizza is done, slide it onto a roasting pan and grill until the top is bubbly and golden, then serve with a salad. Peter Marin, Brecon Beacons
Vegan chorizo and broccoli risotto
This recipe takes about 25 minutes and uses just one pan. Start by sautéing the finely chopped onion and garlic in olive oil, then add the dry risotto rice (150g for two) and stir, then add the broccoli florets. Gradually add the vegetable broth, cook it in the rice, and continue to stir. Add in some sliced vegan chorizo - I use Plant Pioneers’ – and dried chili flakes (as well as vegan frankfurters, if you can find any; their smoky is excellent with the chili). Keep adding broth until the rice is puffed and soft. Season as desired. Hilary Tattershall, retired, Cumbria
Banana and oatmeal pancakes
Soak 100g (1 cup) oats in 250 ml (1 cup) oat drink (or other non-dairy alternative) for at least 30 min, then mix with 1 banana until smooth. In a separate bowl, whisk 2 eggs with a little vanilla and the mixed oat mixture. Stir in 110 g (¾ cup) of gluten-free self-rising flour until smooth, then pour into a skillet and fry until golden brown on both sides. I serve them with honey and slices of butter between each pancake. Joel, customer service, Auckland
Gianduia chocolate and hazelnut cake
I feel like the best approach to gluten-free cooking is to make the most of the ingredients that are naturally gluten-free and take advantage of all the diverse flavors and textures they have to offer.
Start by mixing 250 g of dark chocolate and 250 g of toasted hazelnuts in a powerful blender. You want a relatively thin crumb, but with larger chunks for contrast. Then mix 6 eggs, 150 g of sugar, 150 g of butter (or coconut oil), 1 tablespoon of baking powder, 1 tablespoon of cocoa powder and an alcohol of your choice (j ‘like 50 g of amaretto) until combined. Incorporate it into your hazelnut chocolate mixture and bake at 180 ° C for 50 minutes.
I like to top it off with a crunchy gianduia filling, made by melting 200g of dark chocolate with 75ml of olive oil and a pinch of salt, then adding 75g of crushed and toasted hazelnuts. Spread it on the cooled cake and it will form a nice, rich and crispy filling. Stefano Biondi, chef, Dublin
Chicken katsu curry
Flatten a chicken breast by wrapping it in cling film and crushing it with a rolling pin. Dip in the seasoned rice flour, then in the beaten egg, then in the polenta. Fry in hot oil until crisp, then place the pan in a hot oven (180C) for 20 min. Meanwhile, prepare the sauce: fry the onion, garlic and grated ginger in oil until they soften. Add 1 tablespoon of curry powder, 1 teaspoon of turmeric and 1 tablespoon of tomato puree. Heat 1 min, then add 500 ml of chicken stock and simmer 5 min before mixing with a hand blender. Drizzle the chicken with the sauce and serve with sticky rice and edamame beans. Claire, TV producer, London
It’s so easy to mix and do; there is no rise time required. It has a nutty and mellow taste, especially toasted. Heat the oven to 190 ° C. Mix 100 g of brown rice flour, chickpea flour and oatmeal. Add 75g of potato starch, 25g of tapioca starch, 1 teaspoon of salt, 1 tablespoon of brown sugar, 2 teaspoons of xanthan gum and 2 teaspoons of baking soda. In another bowl, whisk 1 large egg, then add 300 ml of buttermilk and stir. Pour the buttermilk and egg into the dry ingredients and mix well with a wooden spoon.
Divide in half, place on a floured surface, sprinkle with flour and gently shape into flat, round breads. Grease and flour a baking sheet (I use medium grind cornmeal), generously sprinkle the top of each loaf with brown rice flour, then use a sharp knife to carve a deep cross into the top. Bake for about 50 min, then use a food thermometer to check that the internal temperature is 90C before allowing to cool. Ingrid Brisacher, retired, South Carolina
I do this often because it is quick and easy crowd pleaser. Heat the oven to 180 ° C. Mix 250g of plain yogurt with 2 eggs, 150g of sugar and a little vanilla extract or lemon zest. In another bowl, mix 130 g of gluten-free self-rising flour, 1 teaspoon of baking powder and a pinch of salt. Add the dry ingredients to the wet and mix well, then bake for 30 to 35 minutes. Once cooled, it can be enjoyed on its own or cut in half and stuffed with jam and sour cream. Caterina, writer and art historian, Edinburgh