Healthy Gluten Free Recipes

Have you got a gluten intolerance or are on a gluten free diet? Try out the recipes below to make your taste buds tingle with all the flavours.

Spice-crusted aubergines & peppers with pilaf

This recipe is laden with tasty goodness, it’s low fat, low calorie, rich in folate, fibre, vitamin C and iron, plus it’s a delicious meat-free main course that’s 3 of your 5-a-day – what’s not to love? 


  • 2 large aubergines
  • 2 tbsp extra virgin olive oil
  • 2 red peppers, quartered
  • 2 tsp ground cinnamon
  • 2 tsp chilli flakes
  • 2 tsp za’atar
  • 4 tbsp pomegranate molasses
  • 140g puy lentils
  • 140g basmati rice
  • seeds from 1 pomegranate
  • small pack flat-leaf parsley, roughly chopped
  • Greek or coconut yogurt



  1. Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.
  2. Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.
  3. Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

Baked sea bass with lemon caper

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining


  • 4 x 100g/4oz sea bass fillets
  • 3 tbsp extra virgin olive oil]
  • grated zest 1 lemon
  • 2 tbsp small capers
  • 2 tsp gluten-free Dijon mustard
  • 2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)


  1. To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don’t add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  2. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Sweet Potatoes with Shredded Salad

This loaded baked sweet potato is piled high with heart-healthy ingredients, like radishes, carrots, and sunflower seeds.


  • 4 small sweet potatoes (6 to 8 oz. each)
  • 4 radishes
  • 2 medium carrots (4 oz. each)
  • 1 large beet (about 6 oz.)
  • 1 medium Granny Smith apple (about 6 oz.)
  • 1/2 small red onion
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. lemon juice
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. sunflower seeds
  • 2 tbsp. pepitas
  • 2 tbsp. pure maple syrup
  • Plain Greek yogurt, for serving


  1. Prick the potatoes all over with a fork and place on a microwave-safe plate. Microwave on high for 3 minutes. Flip over and microwave until tender, 4 to 6 minutes more.
  2. Meanwhile, using a food processor with the large-hole grater attachment, coarsely grate the radishes, carrots, beet, apple and onion. Transfer the vegetables to a large bowl and toss with the oil, lemon juice and a pinch each salt and pepper.
  3. Place the seeds in a small skillet and cook, tossing occasionally, until toasted, about 2 minutes.
  4. Remove from heat and immediately add the maple syrup, swirling the pan until the bubbles subside. Pour onto a small sheet of nonstick foil and let cool.
  5. Split the potatoes; top with the salad and then the seeds. Add a dollop of yogurt, if desired.