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Gluten free + 1 to 3 hours recipes (217)

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Alison's Gluten Free Bread

Recipe by: Alison

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Yummy bread without a speck of gluten.

Apricot oat flapjacks

Recipe by: Brenda Houghton

Reviews(3)

Soft, chewy bars, packed with sweet fruit and ginger, make an ideal mid-morning or afternoon snack.

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Asparagus and pea vichyssoise

Recipe by: Norma MacMillan

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Based on the classic leek and potato soup, this version has asparagus and sugarsnap peas added, and it is enriched with yogurt rather than cream for a lighter, lower-fat result. Traditionally served chilled, the soup can also be served hot, so it is ideal for days when the weather is changeable.

Aubergine Mixed Grill

Recipe by: kelcampbell

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A delicious way to barbecue veggies.

Authentic Caribbean Chicken Stew

Recipe by: winstono2005

Reviews(3)

This is my favourite Caribbean dish which is very well seasoned (a trademark of Caribbean food) and have always enjoyed it as a child. The sauce should not be as thick as a curry and not too watery if that makes any sense. There are many varieties of this dish and is always best served with rice and peas and West Indian pepper sauce.

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Baked apples glazed with port

Recipe by: Brenda Houghton

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For easy entertaining, this luscious dessert of richly glazed apples with a prune filling can be prepared in advance and then baked just before serving.

Baked Apples with Mint

Recipe by: Lesly

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Perfect with ice cream or custard, served hot right out of the oven.

Baked aubergines with yogurt

Recipe by: Norma MacMillan

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In this delicious supper dish, grilled slices of aubergine and courgette are layered with a rich tomato sauce and cumin-flavoured yogurt, then baked. Thick slices of Greek daktyla bread – topped with sesame, black onion and anise seeds – and a crisp green salad are perfect accompaniments.

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Baked Potato

Recipe by: Faye

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A step by step recipe for making a baked potato. Use for jacket potatoes - try soured cream and chives, Cheddar cheese and bacon, chilli con carne or ratatouille.

Baked Rice Pudding

Recipe by: Emtmom

Reviews(5)

This rice pudding is lovely served warm. The ultimate comfort food!

Baked rice with wild mushrooms and cheese

Recipe by: Norma MacMillan

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Brown rice, with its nutty taste, takes well to robust additions like wild mushrooms and sun-dried tomatoes. Add some well-flavoured vegetarian cheese too, and a little will go a long way.

Baked stuffed courgettes

Recipe by: Maggie Pannell

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Courgette ‘boats’ filled with a hearty rice and minced lamb stuffing make a satisfying yet healthy meal.

Baked Sweet Potatoes

Recipe by: JENNCOOK

Reviews(4)

Healthy and tasty sweet potatoes make a great addition to any meal. Very easy!

Baked trout with cucumber sauce

Recipe by: Azmina Govindji

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Orange and lemon slices add a great flavour to this simple recipe for baked fish, and a cucumber and yogurt sauce provides a refreshing contrast. New potatoes are roasted in the oven with the fish.

Banana and summer berry salad

Recipe by: Brenda Houghton

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The flavours of cinnamon and cloves perk up this simple fruit salad, dressed with yoghurt and orange juice.

Barbecued fruit

Recipe by: Brenda Houghton

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Here is a perfect flavourful, no-fat way to end a barbecue.

Barbecued Portobello Mushrooms

Recipe by: BFOLLICK

Reviews(5)

Looking for a vegetarian barbecue? Portobello mushrooms are your answer! These meaty mushrooms are great served on top of crusty bread. Melt cheese over them and top with wild rocket for a filling meal.

Basic Fish Stock

Recipe by: SYLVIABC

Reviews(2)

Use this as a base for soups, sauces and risottos. Never use an oily fish for stock - no salmon, herring, mackerel, or sardines. Any other fish is more or less suitable, but sole, brill and turbot make excellent stock. If in doubt, ask your fishmonger.

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.