Becky Excell - Quick and Easy Gluten Free: Over 100 Fuss-Free Recipes for Lazy Cooking and 30-Minute Meals

Though Im the author of this book, without these awesome humans, this book physically wouldnt exist. So that deserves a round of applause, dont you think?

Firstly, thank you to the Quad Squad at Quadrille for all the behind-the-scenes know-how that not only went into bringing this book to life, but also putting it on shelves across the globe. I feel so lucky I get to work with you all.

I want to personally thank Sarah Lavelle for her unwavering faith in me and for always helping me to make the lives of gluten-free people easier, one book at a time.

Thank you to my super-star editor, Harriet Webster, for overseeing this book with care from start to finish (and for putting up with my endless edits). Needless to say, I appreciate the huge help in curating all the awesome things Im wearing throughout this book.

Thanks again to my copy editor, Sally Somers, for being brave enough to be one of the first people to read my drafts; always emerging with valuable insight and advice.

A big high five to designer, Emily Lapworth, for waving her magic wand of awesomeness over the pages of this book once again its vibrant, inviting and so incredibly readable, which is more than I could have ever asked for.

Thank you to Hannah Hughes for all the truly mind-blowing food photography (wed expect no less). Im so happy with how all the photos of me turned out especially when I often feel like a deer in headlights in front of the camera!

Thank you to Emily Kydd and Susanna Unsworth for their flawless food-styling, which never ceases to amaze me; if I could safely eat the actual pages of this book, I probably would. Thanks to Rebecca Newport for the carefully curated prop styling, which never fails to seamlessly slot into the aesthetic of this book.

Thank you to Cat Parnell for her hair and make-up magic on set now all I need is for you to teach me how to do it myself for the other 360 days of the year! Thanks to Nicky for once again going out of her way to cut and colour my hair for this book (it looks amazing!) and thank you to Amy for your amazing nail art skills always.

Thanks to Team Laura (Laura Willis and Laura Eldridge) and the Publicity Team for flying the flag for all of my books its been so amazing to see my recipes pop up in places Id never expect in a million years.

Thanks to my 3-in-1 boyfriend, recipe tester and proofreader, Mark, for putting in so much time, care and thought into this book without a second thought. Thanks to my dog and mini mascot, Peggy, who either loves keeping me company when Im creating recipes, or is only there because I sometimes give her a piece of raw carrot.

Thank you to my Mum and Dad for always supporting me in more ways than I can even count I hope Ive done you proud!

Thanks again to my brother Charlie, Gemma and the Farrow clan, as well as Marks mum, dad and sister, Lisa, for all the constant support and positivity.

And finally, thanks a million to all my dedicated followers and readers for the constant love and support across all of my books so far. I hope you all know how much I appreciate it and the extent to which our online chats influence everything I do. So, if theres any way I can help to make your gluten-free life easier, please dont hesitate to let me know!

Though I very much doubt Elvis was gluten-free, I still cant help falling in love with his famous flavour combo of peanut butter, banana and jam. Its fruity, nutty and sweet, all packed into a crispy waffle with a fluffy middle; he often enjoyed this combo with crispy bacon too, which I would highly recommend trying if youve had a tough week and are subsequently feeling all shook up.

Serves 2 (makes 45 large wafes)

use dairy-free milk

use lactose-free milk

use lactose-free milk and one medium egg instead of the banana. Serve with no more than ripe banana per person

use dairy-free milk

150g (1 cup plus 2 tbsp) gluten-free plain (all-purpose) flour

3 tbsp light brown sugar

3 tsp gluten-free baking powder

300ml (1 cups) milk

1 very ripe banana, mashed and sliced, to serve

6 tbsp smooth peanut butter, plus an extra 4 tbsp (optional), to serve

2 tsp vanilla extract

4 tbsp raspberry or strawberry jam (jelly)

Vegetable oil, for brushing (optional)

Maple syrup, to serve

In a large mixing bowl, combine the flour, sugar and baking powder. In a large jug (pitcher), beat together the milk, mashed banana, peanut butter and vanilla extract until smooth.

Create a well in the flour mixture and pour in the wet mixture, whisking until smooth. Allow the batter to rest for 510 minutes.

While the batter is resting, mix the jam with 2 teaspoons of water in a small dish, then set aside. Next, start heating up your waffle maker. All waffle makers vary, so its best to follow the instructions of your machine. If it requests that you brush a little vegetable oil onto it first, make sure you do this once its heated.

Once the waffle maker has heated, pour in one measure of your batter I add about 60ml (2fl oz) batter at a time, using a measuring cup. Close the lid and cook until consistently golden on the outside and a little crispy in my waffle maker this takes 34 minutes. Remove from the waffle maker and keep warm in a low oven while you cook the remaining batter.

Serve with the sliced banana, then drizzle the jam mixture over the top. Optionally, warm up the peanut butter in the microwave then drizzle that on too. Lastly, serve with as much maple syrup as you like.

TIP The riper your banana is, the easier it will be to mash and, most importantly, the better your waffles will taste!

Did you know you can make baked oats in a mug or small bowl in the microwave? (Lets not debate right now about how something can be baked if its microwaved). Its about five times as fast and still tastes absolutely out of this world. Ive included three variations that keep me happy throughout the week, but absolutely feel free to use the measurements below as inspiration to concoct your own flavour combinations.

use dairy-free milk and yoghurt

use lactose-free milk and yoghurt

use lactose-free milk and yoghurt, use maple syrup instead of honey and use no more than of a ripe banana