GLUTEN FREE QUICHE RECIPE | GLUTEN-FREE JAMIE OLIVER RECIP…
Making gluten-free pastry can be daunting, but this easy quiche recipe is simple and full of flavour, too
Total Time 1 hours 30 minutes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
- Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
- Meanwhile, make the filling. Finely slice the bacon, garlic and leeks. Add the bacon and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the veg and bacon mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.
- On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don’t worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.
- Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.
Nutrition Facts : Calories 227 calories, FatContent 15 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 5.6 g protein, CarbohydrateContent 17.3 g carbohydrate, SugarContent 0.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
VEGETARIAN WRAPS RECIPE - BBC GOOD FOOD
Try these flavour-packed veggie wraps filled with pickled onions, roasted veg, coconut tzatziki and spicy green sauce. They will feed four people for under £10 – perfect for a hungry crowd
Provided by Emma Freud
Categories Dinner, Lunch
Total Time 1 hours 25 minutes
Prep Time 40 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 19
Steps:
- To make the sweet pickled onions, slice one red onion into thin half moons. Put 2 tbsp cider vinegar in a small pan with 1 tbsp sugar and 1 tsp salt. Heat until almost boiling, then pour over the onions and leave for 2 hrs, by which time they will be sweet and crunchy.
- To make the roasted veg, heat oven to 180C/160C fan/gas 4. Chop the courgettes, remaining red onion, the red pepper and cauliflower into bite-sized pieces. Tip into a baking tray with the chickpeas, plus 1 tbsp of the starchy water from the can. Pour over a good glug of olive oil, add 2 tsp of the coriander seeds, the garam masala, a sprinkle of salt and pepper, and mix everything together with your hands. Cook in the oven for 45 mins, but give them a good shake after 30.
- For the flatbreads, mix the flour with 350g of the yogurt, the remaining 1 tsp coriander seeds, and all the coriander stalks, finely chopped. It will come together quickly into a dough. Take a golf ball-sized chunk and roll it out on a floured board until it’s the thickness of a 20p coin, then dry-fry in a hot frying pan for about a minute on each side. When done, brush each flatbread on one side with some olive oil.
- To make the tzatziki, blitz 1/4 of the pot of coconut chunks in a blender until it resembles breadcrumbs, then set aside. Pour the remaining 150g yogurt into a bowl. Finely chop half the mint leaves and add to the bowl along with the juice of 1 lime. Grate in the cucumber and a garlic clove, then add the coconut. Season and mix.
- To make the spicy green sauce, put the rest of the coconut chunks in a blender with the rest of the coriander and mint leaves, a peeled clove of garlic, the peeled shallot, chilli, the juice of a lime, 1 tbsp cider vinegar, and 1 tsp brown sugar. Blitz until smooth.
- Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.
Nutrition Facts : Calories 732 calories, FatContent 20 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 103 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 16 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.4 milligram of sodium
More about "gluten free veggie wrap recipes"
GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES
From allrecipes.com
Reviews 5
Total Time 1 hours 20 minutes
Category Pastry Pie Crusts
Calories 167.4 calories per serving
- Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.
GLUTEN-FREE PIZZA CRUST RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 40 minutes
Cuisine Europe, Italian
Calories 123 calories per serving
- Preheat oven to 425° . In a small bowl, dissolve yeast in warm water. Add the tapioca flour, milk powder, xanthan gum, gelatin, Italian seasoning, vinegar, oil, salt, sugar and 2/3 cup brown rice flour. Beat until smooth. Stir in enough remaining brown rice flour to form a soft dough (dough will be sticky)., On a floured surface, roll dough into a 13-in. circle. Transfer to a 12-in. pizza pan coated with cooking spray; build up edges slightly. Cover and let rest, 10 minutes., Bake until golden brown, 10-12 minutes. Add toppings of your choice. Bake until crust is crisp and toppings are lightly browned and heated through, 10-15 minutes longer.
GLUTEN FREE QUICHE RECIPE | GLUTEN-FREE JAMIE OLIVER RECIP…
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 227 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 22cm loose-bottomed tart tin with a little butter, then set side.
- Sieve the flour into a large bowl, then rub in the butter with the tips of your fingers until the mixture resembles breadcrumbs. Add 6 tablespoons of cold water, stirring with a knife until it forms a rough dough. Use your hands to bring it together into a ball, then wrap in cling film and pop in the fridge for around 30 minutes to rest.
- Meanwhile, make the filling. Finely slice the bacon, garlic and leeks. Add the bacon and garlic to a large pan with a splash of olive oil over a medium heat. Pick in the thyme leaves and cook for around 2 minutes, or until lightly golden, stirring occasionally. Stir in the leeks, turn the heat down to medium–low and cover. Cook for a further 20 minutes, or until softened, adding the spinach for the final minute to wilt. Tip the veg and bacon mixture into a large jug. Grate and add the Cheddar, then add the eggs, crème fraîche and a pinch of salt and pepper. Stir well, then set aside.
- On a flour-dusted surface, roll out the dough to roughly ½cm thick. Carefully place into the tart tin and push it into the sides (don’t worry if it breaks – patch up any holes with spare pastry). Trim and discard the excess. Place a double layer of clingfilm on top and fill the tin with baking beans or uncooked rice. Place the tin on a baking tray, then pop in the hot oven for 10 to 12 minutes, or until lightly golden. Remove the beans and clingfilm, then return to the oven for a further 8 to 10 minutes, or until golden.
- Pour the filling into the baked pastry case, then return to the oven for 10 to 15 minutes, or until the filling is almost set. Leave to cool slightly, then carefully remove the tart tin and serve alongside a crisp, green salad.
VEGETARIAN WRAPS RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Category Dinner, Lunch
Calories 732 calories per serving
- Take a flatbread, load it with a handful of vegetables, then a big spoonful of tzatziki and spicy green sauce, then a sprinkling of sweet pickled onions. Wrap it up, and tuck in.
VEGAN SAUSAGE RECIPE | GLUTEN-FREE VEGGIE BRATWURST ...
From elavegan.com
GLUTEN-FREE RECIPES | EATINGWELL
From eatingwell.com
GLUTEN-FREE RECIPES | JAMIE OLIVER
From jamieoliver.com
GLUTEN-FREE FOODS LIST - EATINGWELL
From eatingwell.com
GLUTEN-FREE PIE CRUST RECIPE | ALLRECIPES
From allrecipes.com
THE BEST GLUTEN FREE BREAD RECIPE EVER! - WHOLE LIFESTYLE ...
From wholelifestylenutrition.com
60+ BEST GLUTEN-FREE AND DAIRY-FREE SNACKS - CLEAN EATING ...
From cleaneatingkitchen.com
BROWSE PRODUCTS BY AISLE AND SECTION - WHOLE FOODS MARKET
From wholefoodsmarket.com
VEGAN SAUSAGE RECIPE | GLUTEN-FREE VEGGIE BRATWURST ...
From elavegan.com
BEST GLUTEN-FREE PITA BREAD RECIPE | ALLRECIPES
From allrecipes.com
OUR 25+ MOST SATISFYING VEGGIE SANDWICH RECIPES | EATINGWELL
From eatingwell.com
60+ BEST GLUTEN-FREE AND DAIRY-FREE SNACKS - CLEAN EATING ...
From cleaneatingkitchen.com
GLUTEN-FREE DESSERT RECIPES - EATINGWELL
From eatingwell.com
BEST GLUTEN-FREE DINNER RECIPES FOR 2022
From culinarynutrition.com
THE BEST GLUTEN FREE BREAD RECIPE EVER! - WHOLE LIFESTYLE ...
From wholelifestylenutrition.com
BROWSE PRODUCTS BY AISLE AND SECTION - WHOLE FOODS MARKET
From wholefoodsmarket.com