Gluten-free home cooking
What I cook at home, gluten-free: proper Yorkshire puddings, flaky mince pies and cheese scones that rise. With my notes on the swaps, and the ingredients worth a second look.
From Paul's kitchen, gluten-free for 15 years
Featured recipe Sides
30 mins Intermediate
The swap: Ordinary plain flour is wheat. Use a gluten-free plain flour blend, and check the label.
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The swap
Check the label: some mincemeat uses suet dusted with wheat flour.
Find something to make
Worth a second look
Gluten hides in stock cubes, mustard and "wheaten" cornflour. These are the ones I've learned to look out for. Brands change, so check your own labels every time.
Rustic Mince Pies Note 1 of 6
1 jar gluten-free mincemeat
Gluten-free tip: Check the label: some mincemeat uses suet dusted with wheat flour.
From Rustic Mince Pies
Cosy Chinese-Style Chicken & Sweetcorn Soup Note 2 of 6
5 tsp gluten-free cornflour
Gluten-free tip: Use pure maize cornflour; some 'wheaten cornflour' is made from wheat.
Yorkshire Puddings Note 3 of 6
200g gluten-free plain flour
Gluten-free tip: Ordinary plain flour is wheat. Use a gluten-free plain flour blend, and check the label.
From Yorkshire Puddings
Cheese Scones Note 4 of 6
300g gluten-free self-raising flour
Gluten-free tip: Ordinary self-raising flour is wheat, so check yours is labelled gluten-free.
From Cheese Scones
Cosy Chinese-Style Chicken & Sweetcorn Soup Note 5 of 6
1 cube gluten-free chicken stock
Gluten-free tip: Check the label: many stock cubes contain wheat.
Cheese Scones Note 6 of 6
1½ tsp gluten-free baking powder
Gluten-free tip: Most baking powders are gluten-free, but check the label.
From Cheese Scones
In season
Bonfire Night, the last of the autumn baking, and the first mince pies of the year.
Guide · 2 min
Recipe · 1 hr 5 mins
Guide · 2 min
Recipe · 25 mins
From the Journal
Three reads, in order, for the first few weeks after a diagnosis.
Our story
I went gluten-free 15 years ago, after years of being told it was IBS.
Since then it's been trial, error and quite a few kitchen disasters, all so that you can skip straight to the good bits.
I cook in a family kitchen where not everyone eats gluten-free, so I've learned to keep things separate and read every label. Where an ingredient can hide gluten, you'll find a note on what to look for.
