"Coeliac disease and diet"

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"Cooking for Coeliacs"

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Avoid all sources of gluten while enjoying a healthy & varied diet

 

How will the Gluten-Free Diet work for you?

Whether you suffer from Coeliac disease or gluten intolerances, our Gluten-free plan will help you follow a healthy and varied diet while avoiding all sources of gluten.

The plan contains a range of specialist gluten-free products as well as plenty of gluten-free recipes cooked with naturally gluten-free foods and fresh ingredients. We recommend that you choose a recipe-based plan for a greater variety of gluten-free meals.

Why the Gluten-Free Diet?

  • Avoid all gluten containing products
  • Include healthy sources of carbohydrates for energy
  • Avoid symptoms associated with Coeliac disease
  • Enjoy a healthy & varied diet

  • Breakfast

    Gluten-free cereal with raspberry shake

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    Info

  • Lunch

    Minted pea soup with rice cakes

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    Info

  • Dinner

    Beef goulash with potatoes

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  • Snack

    Cottage cheese with fruit cocktail

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    Info
  • Calories
  • 425
  • Protein
  • 10g
  • Carbs
  • 56g
  • Fat
  • 5g

Breakfast

Gluten-free cereal with raspberry shake

  • Blend 150ml of orange juice, 1 banana, 2 ice cubes, 50g of raspberries, 1 tbsp of low fat yoghurt and 1 tsp of honey. Serve when smooth
  • 40g of gluten-free breakfast cereal with 150ml of semi-skimmed milk

Did you know? For a good source of carbohydrate, vitamins and minerals choose gluten free cereals such as Natures path or Alara

  • Calories
  • 450
  • Protein
  • 15g
  • Carbs
  • 75g
  • Fat
  • 10g

Lunch

Minted pea soup with rice cakes

  • 1 serving of minted pea soup (see recipe)
  • 2 rice cakes spread with 1 tsp of reduced fat olive spread
  • 125g of grapes, 1 apple

Did you know? Our gluten-free recipes are packed with fresh ingredients for all the family

Recipe

Ingredients

  • 1 tsp of olive oil
  • 50g of onion, chopped
  • 125g of peas
  • 2 small new potatoes
  • ½ pint of vegetable stock
  • 1 tbsp of chopped fresh mint

Method

  1. Heat the oil and cook the onion gently until softened
  2. Add the frozen peas and diced potatoes, cover and allow to sweat for 5 minutes, stirring occasionally
  3. Add the stock, bring to a boil and simmer for 10 minutes
  4. Add the mint and blend with a hand-held immersion blender or in a food processor

  • Calories
  • 435
  • Protein
  • 30g
  • Carbs
  • 45g
  • Fat
  • 15g

Dinner

Beef goulash with potatoes

  • 1 serving of Beef goulash (see recipe below)
  • 75g of broccoli
  • 4 small baby potatoes

Recipe

Ingredients

  • ½ tsp of olive oil
  • 90g of lean beef, such as sirloin or rump steak
  • ½ onion
  • ½ pepper
  • 2 tbsp of red wine
  • 1 clove of garlic
  • 1 tsp of paprika
  • ½ tsp of mixed herbs
  • 1 small tin of chopped tomatoes (227g)
  • 2 tbsp of plain natural yoghurt

Method

  1. Heat the oil in a heavy saucepan and add the meat, cut into 2cm (1 inch) pieces. Brown on both sides over a high heat and then set aside on a plate
  2. Lower the heat and add the sliced onion and pepper and cook these for a few minutes to soften. Increase the heat again, pour in the wine and scrape off any brown bits on the bottom of the pan with a wooden spoon. Allow the wine to boil off and reduce by about half in volume
  3. Return the meat to the pan, along with the garlic, paprika, mixed herbs and tomatoes. Bring to a boil and then simmer, half covered, for 30 minutes
  4. At the end of the cooking time, remove the goulash from the heat and stir in the yoghurt (do not bring back to a boil as this would split the yoghurt)

  • Calories
  • 150
  • Protein
  • 11g
  • Carbs
  • 19g
  • Fat
  • 3g

Snack

Cottage cheese with fruit cocktail

  • 75g of cottage cheese and 4 chopped dried apricots mixed with 75g of fruit cocktail, canned and drained