Barnett - How to be Gluten-Free and Keep Your Friends

Living gluten-free can feel like a massive life obstacle and, lets face it, a little bit like a punishment like being handcuffed in a room full of fluffy puppies or blindfolded in the face of a life-changing sunset.

If youre new to the gluten-free game, youll wonder how youre ever going to survive / smile again / stop complaining / enjoy yourself at any event or outing ever, ever, ever. If youre a gluten-free pro and havent been near a cinnamon bun in as long as you can remember, then, firstly, bravo! And secondly, you might be very bored of all your tried-and-tested recipes and methods for navigating life as a gluten-free diner. Either way, this book is here to help!

Its packed with exciting, globally-inspired recipes that will awaken your taste buds and make you forget you ever wanted a dull bread roll. Its also awash with tips and tricks for living a more friend-friendly gluten-free existence, from knowing which flour will help you make that towering celebration cake for your sceptical flatmate, to ordering food in a restaurant without feeling angry / sad / embarrassed.

Use this book to inspire you to experiment with food and flavours and to feel more confident and excited to move forward on your gluten-free journey. This lifestyle doesnt need to be an obstacle or a punishment you simply need a shift in perspective and a wealth of top notch recipes that not only you can rely on, but that your friends will love too.

5 tbsp chia seeds

250ml / 1 cup almond milk

3 tbsp coconut cream

generous glug of maple syrup or honey

130g / 3 cups coconut flakes

250g / 1 cups thick Greek yoghurt

150g / 5oz fresh coconut chunks

70g / 2oz dried mango

1 ripe mango, peeled and diced

Begin by combining the chia seeds, almond milk, coconut cream and maple syrup or honey in a bowl.

Cover and place in the fridge for at least 34 hours, or overnight.

When ready to serve, remove from the fridge and stir through half of the coconut flakes.

Add a spoonful of yoghurt to each serving dish, then layer up the chia pudding with more yoghurt.

Top each dish with the fresh coconut, remaining coconut flakes and both the dried and fresh mango.

125g / cup cooked black or white quinoa (follow the cooking instructions on the packet for the quinoa, as these differ across varieties)

650ml / 2 cups almond milk (optional)

1 vanilla pod, seeds scraped out and reserved

46 drops of cardamom extract

3 tbsp chia seeds

120g / cup extra-thick Greek yoghurt, plus extra to serve (optional)

1 large bunch of red grapes

generous drizzle of honey

squeeze of lemon juice

Preheat the oven to 190C / 375F/ gas mark 5.

Cut the bunch of grapes into four smaller bunches, one for each serving. Place on a baking tray (pan). Drizzle them with a little honey and a squeeze of lemon juice, and roast in the oven for around 1520 minutes, or until the skins begin to blister a little.

In a saucepan, combine the cooked quinoa with 600ml / 2 cups almond milk or water. Add in the vanilla pod and seeds, cardamom extract, chia seeds and the yoghurt.

Cook over a mediumlow heat for 45 minutes, stirring until heated through. Add the remaining almond milk if it starts to become too thick.

Serve with an extra dollop of yoghurt, if you like, and the roasted grapes, plus a little extra honey to taste.

/ Before cooking, you can activate the quinoa. Place the grains in a bowl of chilled water, cover with parchment paper or clingfilm (plastic wrap), and refrigerate overnight. This isnt essential but makes the quinoa easier to digest.

/ Double the quantities to make enough porridge to last for the next couple of days. Allow to cool then refrigerate in a covered container. Reheat as required.

5 heaped tbsp ricotta

freshly grated nutmeg

bunch of fresh parsley

bunch of fresh chives

100g / cup peas, fresh or frozen (defrosted if frozen)

salt and freshly ground black pepper

3 large eggs, beaten

3 handfuls of spinach

knob of butter

handful of fresh parsley, chopped

rapeseed (canola) oil, for frying

/ Any fresh herbs will work in these vibrant pancakes, so use whichever ones you like or have to hand.

Place the ricotta in a bowl with the grated nutmeg, a generous pinch of sea salt and plenty of black pepper, then mix together, taste for seasoning and adjust to your preference. Set to one side.

Place all of the pancake ingredients (apart from the oil) in a food processor with a generous pinch of sea salt and plenty of black pepper and blitz until combined into a smooth vibrant green liquid.

Heat a generous glug of oil in a large frying pan over a medium heat. Once hot, pour in one large ladleful (about half) of the green egg mixture and allow to almost cook through. The egg will no longer be completely runny but still not quite cooked.

Next spoon in half the ricotta filling onto one half of the pancake and add in half the parsley, chives and peas.

Fold the pancake over the filling and allow to cook for a further 30 seconds or so, just to heat the ricotta through a little. Carefully remove from the pan and keep warm while you cook the second pancake in the same way. Finish by sprinkling over a little extra seasoning.

/ Barley

/ Wheat

/ Bran

/ Spelt

/ Semolina

/ Malt (including vinegar)

/ Seitan

/ Rye

/ Egg noodles

/ Couscous

/ Beer / larger / ale / stout

/ Gravy granules

/ Pasta

/ Bread

/ Some ice cream

/ Most ready meals

Processed food / be cautious about any food thats been processed in any way, i.e. comes in a packet (youre always safe with fresh meat, fish, fruit and vegetables)

Thickeners / flours are often used to thicken sauces and soups

Breadcrumbs / be wary of anything with a crispy crumb

Stock / homemade stock should be fine, but shop-bought cubes usually contain gluten

Croutons / these nuggets are often omitted from menu descriptions; be sure to request no croutons when ordering salads or soups

Fried food / deep fat fryers are often filled with tiny bits of batter or bread floating in the oil. So its best to avoid anything dipped in fat when eating out

All the vegetables