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Sweet and Savoury Cranberry and Apricot Stuffing

115g (4oz) gluten free sliced bread, brown or white
12 g( oz) butter
1 small onion, chopped
1stick celery, chopped into small pieces
2 x 15mlsp (2tbsp) chopped fresh parsley or 2 x 5mlsp (2tsp) dried parsley
25g (1oz) ready to eat apricots cut into small pieces
50ml (2floz) fresh orange juice
2 x 15mlsp (2tbsp) cranberry sauce (gluten-free)
optional 25g (1oz) walnuts or pine kernels, chopped

Preparation and cooking times
Prep. 12-15 mins. Cook: 20 mins for stuffing balls 35-40 mins in a loaf tin


Blitz the bread in a food processor to produce breadcrumbs.

Fry the onion and celery in the butter until soft and very lightly browned. Combine with the breadcrumbs in a mixing bowl.

Add the apricots, nuts and parsley along with salt and pepper to taste. Mix well.

Pour in the orange juice and cranberry sauce.

Bind the ingredients together and the stuffing is ready to use. You can either use it as traditional stuffing or cook it separately in a baking dish – in which case cook for 35-40 minutes at Gas Mark 5/ 190C. Stuffing balls will cook faster – approximately 20 minutes.

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Moreish Coleslaw

Serves 1
85 g (3 oz) firm white cabbage or red cabbage
40 g (1 oz) carrot
25 g (1 oz) raisins
1 celery stick, finely diced
1 small crisp red apple
15g ( oz) sunflower seeds
10mlsp (2 tsp) lemon juice
30ml (2tbsp) plain Soya yogurt

Preparation and cooking times
Prep. 10 mins

Remove the core from the apple and finely dice the flesh Sprinkle with lemon juice to prevent it from turning brown and put it all in a large bowl.

Shred the cabbage finely and grate the washed and, if necessary, peeled carrots and add to the diced apple.

Stir in the raisins, diced celery, seeds and yogurt.

Serve and enjoy.

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Grandma’s Gluten-Free Gravy

1 X 15ml sp (1 tbsp) gluten-free flour
425ml ( pint) meat stock
1 x 15ml sp (1tbsp) melted dripping or meat fat
Salt and pepper to taste

Preparation and cooking times
Prep. 3 mins. Cook 5 mins

Mix the flour and 125ml (4 fl.oz) of the stock in a small bowl.

Put the rest of the stock with the dripping in a pan and slowly bring to the boil. Gradually whisk in the flour and stock mixture and heat through.

Reduce the heat and allow to simmer for two minutes to thicken. Add salt and pepper to taste. Serve immediately.

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