Gluten free + Sauce recipes (81)

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Apple Sauce

Recipe by: Rachel

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Just a plain and simple apple purée to serve with roast pork, or to use as a filling for pastries. Also lovely on top of yoghurt or ice cream.

Basic apple sauce

Recipe by: Maggie Pannell

Reviews(1)

Serve with roast pork, gammon and goose, grilled sausages and bacon.

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Basic Tomato and Basil Sauce

Recipe by: Bex

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This is a perfect sauce to use as a base. By making it yourself, you can control the amount of sugar and salt that is added. You can add a variety of other flavours to the finished sauce, just cooking for a few minutes to create a completely different dish.

Basic Tomato Pasta Sauce

Recipe by: Lima

Reviews(3)

Fresh tomatoes, onion, tomato purée and olive oil make this basic pasta sauce. It great for any use - as a base for Spaghetti Bolognese, as a pizza topping, or with fried breaded chicken or aubergine slices.

Berry coulis (uncooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées, made with raw or cooked fruit, sweetened if necessary. Coulis made with raw fruit will retain more of the vitamin C content, which is otherwise reduced through even the briefest cooking. Almost any soft fruit can be used for an uncooked coulis – kiwi, blackberries, peach, mango and papaya, to name just a few.

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Best Guacamole

Recipe by: PHLOX

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The trick to great guacamole is - of course - good avocados. Make sure your avocados are ripe, and the Haas variety is always best. Serve this dip with tortilla crisps or an array of fresh vegetables.

Best Italian Pasta Sauce

Recipe by: KRAZYBARB

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The secret ingredient in this pasta sauce is bicarbonate of soda - but do not taste the sauce right after adding it. Wait a while, and this sauce will not disappoint. Stir in Parmesan and keep simmering. Let the flavours meld overnight, then serve over your favourite pasta.

Blueberry Drizzle

Recipe by: Ellen

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My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

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Brandied Cranberry Orange Sauce

Recipe by: Claudia

Reviews(5)

Fresh cranberries are cooked with orange zest, orange juice, lemon juice and brandy. This is a lovely holiday sauce to serve with roasts, and to put on the sandwiches you make with the leftovers!

Butterscotch sauce

Recipe by: Maggie Pannell

Reviews(1)

For a sticky treat, pour over ice-cream, sliced bananas and chopped walnuts or pecans.

Chickpea and tomato pasta sauce

Recipe by: Jan Cutler

Reviews(1)

This spicy vegetarian sauce is best served with pasta (penne is ideal) and some grated Parmesan or Italian-style hard cheese or Gruyère. Keep cans of chopped tomatoes and chickpeas on hand to make it often!

Classic Hollandaise Sauce

Recipe by: Jeff

Reviews(4)

This creamy lemon sauce is a standard. Make it just before serving on Eggs Benedict, meat, fish or vegetables.

Coconut Chutney

Recipe by: Cartha

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This delicious South Indian coconut chutney is essential when serving dosa and idli, along with sambar.

Compote of red onions

Recipe by: Maggie Pannell

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Sweet red onions become wonderfully tender and take on a glorious colour when cooked with beetroot – great with pork and cheese dishes.

Coriander and Lime Butter

Recipe by: Nina

Reviews(4)

Use this slightly spicy, flavoured butter for barbecued meats - it's heavenly on steak. Top meat right from the grill or barbecue with about a tablespoon. Make for day of use.