Winter Gluten Free Recipes

Over the next few weeks we’ll be bringing you our favourite Christmas recipes, however in the meantime here’re some recipe ideas for a dinner party starter, a winter lunch and a comforting British pudding. We hope you enjoy them. If you have any recipes which you’d like to share, please post them below.

Gluten-Free Breaded Camembert and Cranberry Sauce

If you’re looking for a quick and simple starter for a dinner party which will be sure to go down a treat, then serve up our gluten-free Breaded Camembert and Cranberry Sauce.

When one of the Genius team served this recently, they were met with the comment “I thought this dinner was gluten free?” Sign of a good recipe.

Serving: 4

Ingredients

• 2 ripe and ready to eat Camembert cheeses
• 1 beaten egg
• 80g Fresh White Genius breadcrumbs

For the Sauce

• 190 g Jar of good quality gluten free Cranberry sauce
• Zest and juice of ½ orange
• Approximately 1 pint or 500ml of vegetable oil, heated to 180C in a heavy bottomed pan.

To Garnish

• 60g watercress or rocket leaves tossed in a light vinaigrette

Method

1. Unwrap the Camemberts and cut each into quarters. Dip each piece into the beaten egg, evenly coat with the breadcrumbs and chill in the refrigerator for 30 minutes.
2. To make the sauce, place the cranberry sauce, orange juice and zest in a saucepan and heat through gently.
3. Deep fry the camembert portions in hot oil heated to 180C for 1-2 minutes or until golden brown and crisp.
4. Drain and arrange two quarters of Camembert on each plate and garnish with the sauce and a generous handful of dressed salad leaves.

Gluten-Free Quiche Lorraine

Quiches are often thought of as being thought of as a summer food item, however we love a slice of quiche with a buttery jacket potato and side salad as a warming and satisfying lunch. You can pop a slice in your lunch box for work or serve it up for the family.

Watch our latest vlog to find out how to make it.

For a print friendly version of the Quiche Lorraine recipe click here

Gluten-Free Apple Charlotte

Everyone loves a traditional British pudding so we thought we’d share our Apple Charlotte, a favourite among children and adults.

Serving: Serves 4

For this recipe you will need: A 1 litre pudding basin

Ingredients

• 1 lb (450 g) Bramley apples
• 1 1/2 tablespoons caster sugar
• 6oz (170 g) unsalted butter
• 8 slices bread Genius Gluten-Free Fresh White bread cut across into three rectangles
• 1 egg yolk

Method

1. Peel, core and slice the apples. Rinse them in cold water and place in a saucepan with the sugar and 1 oz (25 g) of the butter. Cover and slowly cook over a low heat until soft and fluffy. With a wooden spoon, beat to a purée. Leave to cool.
2. Melt the remaining 5oz (140g) of butter over a low heat, and dip each rectangle of bread into it. Line the base and sides of the pudding basin with bread, making sure that each buttered rectangle overlaps the last.Press firmly against the base and sides to seal the edges.
3. When the apple purée is cool, beat the egg yolk into it and spoon into the lined basin. Cover the apple puree with overlapping slices of the remaining bread. Weigh the pudding down with a small oven proof and ideally a large scale weight for 15 minutes. Pre-heat the oven to 200°C.
4. After 15 minutes, place the basin (with the weight still on it) in the oven to bake for 35 minutes. Remove from the oven and leave to stand for 2 minutes. Wearing oven gloves, remove the plate and weight, and turn the pudding onto a warmed serving plate. Serve with cream or vanilla ice cream.