Bread / Pizza / Rice

  1. White Bread ~ Machine Recipe
  2. Pepperoni Pizza
  3. Pizza Base of Scone with dairy-free cheese and herbs
  4. Cardamom Rice
  5. Pilau Rice
  6. Sun-Dried Tomato Focaccia
  7. French Toast
  8. Breakfast or Dessert Pancakes
  9. Naan Bread
  10. Oatcakes
  11. Sticky Spiced Tea Bread

1. White Bread - Machine Recipe 


3 1/2 cups gluten-free flour 
1 x 15ml spoon (1 level tablespoon) xanthan gum 
2 x 15ml spoons (2 tablespoons) sugar
1/2 x 5ml spoon (1/2 teaspoon) salt
1 sachet (2 1/4 teaspoons) fast action, dried yeast

1 1/2 cups of warm water

1/2 cup of dairy-free milk
1/4 cup of oil, vegetable, sunflower or olive oil for a richer flavour
3 large eggs, beaten
1 x 5ml spoon (1 teaspoon) rice or cider vinegar 

What to do:

  1. In a bowl sift the flour with the xanthan gum, then add all the other dry ingredients leaving out the dried yeast until later.
  2. In a separate bowl place all the wet ingredients and lightly beat.
  3. Now add the dried yeast to the rest of the dry ingredients.
  4. Place the liquid mixture into the bread machine pan.
  5. Carefully add the dry ingredients by spooning on the top of the wet ingredients (I find that I have to give my machine a 'helping hand' so at this stage I now use a wooden spoon to thoroughly mix the ingredients together, whilst in the pan, before setting it going).
  6. Bake on the "gluten-free" setting if your machine has one, otherwise choose 'Rapid' or 'Fast' bake setting (gluten-free bread dough does not respond as well to the longer proving times).
  7. When the cycle has finished allow the bread to stand in the pan for 10 minutes, then turn out and allow to cool.

2. Pepperoni Pizza

Ingredients for Pizza Base:

225g (8 oz) gluten-free self-raising flour
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
1/2 x 5 ml spoon (1/2 teaspoon mixed herbs)
pinch of salt
50g (2 oz) dairy-free margarine
Enough dairy-free milk to make a soft dough

Ingredients for Tomato Sauce:

2 x 5ml spoon (2 teaspoons) oil
1 small onion, finely chopped
1 x 227 g (8 oz) tin of chopped tomatoes, drained
1 x 5ml spoon (1 tsp) dried mixed herbs
2 x 5ml spoon (2 tsp) tomato puree 

Ingredients for Topping:

1/2 yellow pepper, sliced thinly
1/2 green pepper, sliced thinly
1/2 small onion, thinly sliced
1 x 150g pack of sliced salami 
100 g (4 oz) dairy-free cheese

What to do
  1. Pre-heat the oven to 220'C / 425'F / Gas Mark 7.
  2. Lightly oil a baking tray.
  3. Heat the oil in a saucepan and fry the onion until softened, remove from the heat.
  4. Add the rest of the tomato topping ingredients and mix well.
  5. To make the scone base, sift together the flour with the xanthan gum, then stir in the mixed herbs and salt. Rub in the dairy-free margarine.
  6. Add enough dairy-free milk to make a soft dough.
  7. Roll out to a 20.5 cm (8 inch) circle.
  8. Place carefully on the lightly oiled baking tray.
  9. Now spread the tomato sauce over the scone base and then the topping ingredients.
  10. Cook for about 10-15 minutes until the scone is firm and the cheese begins to bubble.


25g (1 oz) dairy-free spread
125g (4 oz) gluten-free flour 
a pinch of xanthan gum (1/8 teaspoon)
1 x 2.5ml spoon ( 1/2 teaspoon) gluten-free baking powder
1 x 2.5ml spoon ( 1/2 teaspoon)dry mustard powder
1 x 2.5ml spoon ( 1/2 teaspoon)salt
1 medium-sized onion, peeled and grated
75g (3 oz) dairy-free cheese 
1 x 2.5ml spoon (1/2 teaspoon) mixed herbs
1 medium egg
1 x 15 ml spoon (1 tablespoon) dairy-free milk 

What to do:
  1. Pre-heat your oven to 200'C / 400'F / Gas 6.
  2. Lightly grease a baking sheet.
  3. Sieve the gluten-free flour with the xanthan gum then add all the rest of the ingredients.  Mix with a wooden spoon to form a dough.
  4. Turn out onto a floured surface and  knead lightly.
  5. Shape into a round measuring 20-23 cm (8-9 inches) and place on the prepared baking sheet. 
  6. Arrange the topping of your choice and bake in a pre-heated oven for 20-25 minutes.


175g (10 oz) basmati or other long grain rice
50g (2 oz) dairy-free margarine 
6 green cardamom pods, carefully split open the top of each pod
1 x 5 ml spoon (1 teaspoon) cumin seeds or caraway seeds
1 x 5 ml spoon (1 teaspoon) salt
500 ml (18 fluid ounces) water for basmati rice or 600 ml (20 fluid ounces) for other long grain rice

What to do:
  1. Wash the rice, soak in cold water for 1/2 an hour then drain thoroughly.
  2. Over a low heat, melt the dairy-free margarine and fry the cardamom and cumin seeds in it for 1 minute.
  3. Now add the rice, stir well and fry for 2-3 minutes.  Lower the heat and continue frying for another 2-3 minutes.
  4. Add the salt and water and mix thoroughly.
  5. Bring to the boil, cover and simmer for 12-15 minutes without lifting the lid!
  6. Remove from the heat and keep it undisturbed with the lid on for another 6-8 minutes.

A wonderfully flavoured yellow basmati rice to serve with curry, salads and cold meats


275 g (10 oz) basmati rice

50 g (2 oz) dairy-free margarine
1 large onion, sliced finely
2-4 cloves garlic, peeled and crushed
8 whole cloves
8 green cardamom pods, split open a little at the top of each one in an 'x' shape
2 cinnamon sticks, 2 inches long each, broken up into pieces
8 whole black peppercorns
1 x 5 ml spoon (1 teaspoon) ground turmeric
570 ml (20 fluid ounces) water
1 1/4 x 5 ml spoon (1 1/4 teaspoons) salt, or to taste
2 x 5 ml spoons (2 teaspoons) dairy-free margarine
25g (1 oz) sultanas
25g (1 oz) flaked almonds, optional

What to do:

  1. Wash the rice and soak in cold water for 1/2 an hour, drain well.
  2. In a large, heavy-based pan melt the dairy-free margarine and fry the onions until softened but not brown.
  3. Add the garlic, cloves, cardamom pods, cinnamon sticks and peppercorns. Stir and fry the onions again until they turn golden brown.
  4. Add the rice, turmeric and fry again for another 2-3 minutes.
  5. Add the water and salt, bring to the boil and simmer gent;y for 15 minutes without lifting the lid.
  6. Remove the pan from the heat but do not lift the lid and allow it to 'sit' undisturbed for 10 minutes.
  7. In a small saucepan, melt the 2 teaspoons of dairy-free margarine and gently fry the sultanas until they change slightly in colour and swell up ( about 1 minute).  Set aside on a plate.  In the same fat gently fry the flaked almonds until they are lightly browned.  Set aside.
  8. Place the rice in a large serving dish and using a fork mix the fried sultanas and almonds in to the top.
  9. Serve hot or cold with curries or salads.


3 x 15ml spoons (3 tablespoons) olive oil

(reserve a little for brushing)
600g / 21oz gluten-free flour (or an equal blend of buckwheat, potato and rice flour)
2 x 5 ml spoons (2 teaspoons) xanthan gum
7g / 1/3 oz sachet of fast-action dried yeast
1 1/2 x 5 ml spoons (1 1/2 teaspoons)of salt
1/2 x 5 ml spoon (1/2 teaspoon) black onion seeds
1/2 x 5 ml spoon (1/2 teaspoon)dried oregano
80 g (3 oz) sun-dried tomatoes, chopped roughly
600 ml (1 pint) luke-warm water
1 egg, beaten
2-3 garlic cloves sliced very thinly or grated
a few sprigs of fresh rosemary or thyme, chopped 
freshly ground sea salt (optional)

What to do:

  1. Brush a 33 x 23 cm (13 x 9 inch) baking sheet or tin with olive oil.
  2. In a large bowl, sift the gluten-free flour with the xanthan gum then add the yeast, salt, onion seeds and dried oregano.  When evenly mixed stir in the tomatoes.
  3. Make a well in the centre of the flour and gradually stir in the water, egg and 1 tablespoon of the oil.  Beat well by hand for 5 minutes.
  4. Spread the dough using a palette knife on to the prepared baking sheet or into the tin.
  5. Cover with oiled clingfilm and leave in a warm place for about 1 hour until the dough has doubled in size.
  6. Meanwhile, pre-heat your oven to 220'C / 425'F/ Gas 7.
  7. When your dough has risen, remove the clingfilm and evenly press the garlic slices and chopped rosemary and thyme in to the dough.
  8. Drizzle with the rest of the olive oil and bake for 25-30 minutes until firm and lightly browned, then top with a little freshly ground sea salt.
TIP: When you are happy with how your dough turns out you can play around with many different toppings.  Try olives, dairy-free cheeses or caramelised onion!

This delicious recipe with the subtle, warm flavours of cinnamon and nutmeg, make a really nutritious breakfast for the family, especially for the children before they go to school


6 slices of homemade gluten-free and dairy-free bread
2 free range eggs
2/3 cup of dairy-free milk 
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
salt to taste

What to do:
  1. In a small bowl beat together the eggs, dairy-free milk, spices, vanilla and salt if desired.
  2. Pour into a shallow tin and soak each slice of bread in the eggy mixture for a minute, turning over to soak both sides right through.
  3. Lightly oil a griddle pan or a large saucepan over a medium to high heat.
  4. When the pan is to temperature, place each slice into the pan and cook on both sides until golden brown. We like ours quite well done!
  5. Serve hot with chopped bananas, red berries, blueberries or a little dairy-free yoghurt and a drizzle of runny honey! 

8. Breakfast or Dessert Pancakes 


1 cup gluten-free flour blend
1/4 x 5 ml spoon (1/4 teaspoon) xanthan gum
1 large egg, beaten
300 ml (1/2 pint) dairy-free milk 
Oil for frying each pancake

What to do:
  1. Sift the gluten-free flour and xanthan gum together.
  2. In a separate bowl beat the egg with the milk.
  3. Add half the liquid to the flour and beat well, then add the remaining milk and beat again until all is well blended and smooth.
  4. The batter should be runny so add more milk if necessary ( Different gluten free flour blends need varying amounts of liquid added).
  5. Refrigerate for 1/2 hour.
  6. Next, put a little oil into a frying pan, heat until it begins to smoke then immediately pour some of the the batter in allowing the mixture to spread.
  7. Fry one side of the pancake for a couple of minutes, then with a heatproof spatula gently loosen the pancake so it moves freely in the frying pan.  Now flip the pancake over and fry the other side until golden brown.
  8. Serve immediately with sweet or savoury fillings or topping.
Top Tip: These pancakes are best eaten the same day but they can be successfully frozen when cooled by placing a layer of greaseproof paper in between each pancake, then put into  a freezer zip-lock bag for about one month.

9. Naan Bread


450g (1 lb) gluten-free flour
2 x 5ml spoons (2 level teaspoons) xanthan gum
1 x 5ml spoon (1 teaspoon) salt
1 x 5ml spoon (1 teaspoon) onion seeds
1 x 5ml spoon (1 teaspoon) sugar
1 1/2 sachets of fast-action dried yeast
50ml (3 fl oz) dairy-free milk
125g (5 oz) dairy-free plain yoghurt
1 large egg, beaten
50g (2oz) dairy-free margarine
2 x 15ml spoons (2 tablespoons) sesame seeds, optional

What to do:

  1. Place the gluten-free flour, xanthan gum, salt, onion seeds, sugar and yeast in to a large bowl and mix well.
  2. Gently warm the milk and after reserving 1 tablespoon of dairy-free yoghurt, add the rest to the milk and blend well.
  3. Beat the eggs and set aside.
  4. Melt the dairy-free margarine.
  5. Add the milk and yoghurt mixture, egg and dairy-free margarine to the gluten-free flour.  Knead with your hands or with an electric mixer using the dough hook, until well mixed. 
  6. Cover the dough with clingfilm and place somewhere warm to rise until doubled in size.
  7. With well-floured hands divide the dough in to 8 balls, cover them and leave to rise for another 10-15 minutes.
  8. Preheat your oven to 230'C / 450'F / Gas 8.  Also, preheat an ungreased baking sheet in the oven for 10 minutes.  Line the baking sheet with greaseproof paper.
  9. Take one of the balls and place it on the baking sheet.  Gently stretch it with your hands to about 6-7 inches in length, making the traditional teardrop shape as you go. Make 2-3 similar shapes at a time and brush the tops with a little of the reserved yoghurt.
  10. Sprinkle with the sesame seeds, if using, and bake on the top shelf of your oven for 10-12 minutes until golden.
  11. Serve with any meat, chicken or vegetable curry.

Tip: Can be frozen!

10. Oatcakes

Yorkshire-style oatcakes.
Delicious served with sweet, jammy conserves or syrups. 
Or for a savoury treat, serve with dairy-free cheese, a cranberry and port preserve, or try with bacon, sausages and eggs.
This ancient gluten-free recipe from Yorkshire, makes a soft oatcake, not biscuit-style oatcakes. 


450ml (3/4 pint or 2 cups) warm water
1 x 5ml spoon (1 teaspoon) easy-blend dried yeast
175g (6 oz or 1 cup) fine gluten-free oatmeal or fine oatbran
1/2 x 5ml spoon (1/2 teaspoon) salt
extra oatmeal or oatbran for sprinkling on the griddle

What to do:

  1. In a medium bowl, blend the warm water and yeast together.  Add the oatmeal or oatbran and the salt and stir with a wooden spoon.
  2. Cover the bowl with a slightly damp cloth and leave to rise in a warm place for about 60-70 minutes.
  3. Heat the griddle and sprinkle with the extra oatmeal or oatbran.
  4. Gently stir your oatmeal batter and pour circles of it on to the griddle, gently helping it to spread out thinly with the back of a metal spoon.
  5. Cook for about 1 minute on each side, then place on a cooling rack or over a rolling pin covered with a cloth, to cool.
  6. Serve with sweet or savoury accompaniments for afternoon tea or a nutritious snack.

This English Tea Bread is traditionally served in slices and spread with butter, but is equally delicious on its own or spread with a dairy free alternative.  Some variations include adding currents or sultanas soaked in tea.

Makes 1 loaf and serves 8


115g (4 oz / 2/3 cup) golden castor sugar or light brown sugar
85g (3 oz) dairy-free spread
115g (4 oz / 1/3 cup) golden syrup or light corn syrup
55g (2 oz / 1/4 cup) black treacle
225g (8 oz / 1 1/2 cups) gluten-free flour
1 x 5ml spoon (1 teaspoon) gluten-free baking powder
1/4  x 5ml spoon (1/4 teaspoon) xanthan gum
2 x 5ml spoons (2 teaspoons) ground mixed spice
1 1/2 x 5ml spoons (1 1/2 teaspoons) ground ginger
a pinch of salt
1/2 x 5ml spoon (1/2 teaspoon) vanilla extract
1 egg, beaten
150ml (1/4 pint / 2/3 cup) dairy-free milk or cold black tea

What to do:
  1. Take the kneading blades out of your bread-machine pan.  lightly oil the pan and line with baking parchment.
  2. In a medium bowl, sift together the gluten-free flour, gluten-free baking powder, xanthan gum, ground mixed spice, ground ginger and the pinch of salt.  Make a well in the centre.
  3. Place the sugar, dairy-free spread, golden syrup and black treacle in a saucepan.  Melt over a very low heat, stirring with a wooden spoon.  Aallow to cool slightly.
  4. Beat together the egg and milk (or black tea) and pour into the well in your bowl of dry ingredients, followed by the cooled syrup mixture.
  5. Beat together with a wooden spoon until well mixed, or use a hand-held electric mixer for 1-2 minutes.
  6. Pour the mixture into your bread pan.  Choose the 'bake-only' setting for 60 minutes, then press 'Start.'
  7. When ready, open the lid and leave to cool for 5 minutes in the machine.
  8. Turn out on to a cooling rack.
  9. Serve slices warm or cold.

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