Gluten-Free Recipes You’ll Love

Gluten-Free Recipes You’ll Love

Looking for some tasty gluten-free recipes? Try these recipes from McKenzie’s Foods – they each contain a different gluten-free flour that will satisfy your taste buds.



Serves: 12
Preparation time: 20 minutes
Cooking time: 35 minutesIngredients
180g good quality dark chocolate, chopped
125g unsalted butter, chopped
1 ½ tsps vanilla extract
¾ cup brown sugar
⅓ cup almond meal
½ cup McKenzie’s Quinoa flour, sifted
1 tbsp cocoa powder, sifted
4 eggs, separated
1. Preheat oven to 160°C. Grease and line the base of the sides of a 20cm round springform tin with baking paper.2. Place chocolate, butter and vanilla in a heat proof bowl over a saucepan of simmering water. Stir occasionally until the chocolate and butter have melted. Remove from heat and allow to cool slightly.

3. Add the sugar, vanilla, almond meal, quinoa flour and cocoa powder to the chocolate mixture and stir to combine. Add the egg yolks one at a time, stirring well after each addition. Using an electric mixer, beat the egg whites until firm peaks form. Gently fold the egg whites into the chocolate mixture, until just combined.

4. Spoon mixture into prepared tin, place in the preheated oven and bake for 35 minutes or until just firm. Remove and set aside on a wire rack to cool completely in pan, before carefully removing.

5. Serve with dollop of natural yoghurt or vanilla bean ice-cream.



Serves: 8
Preparation time: 15 minutes
Cooking time: 45 minutesIngredients
½ cup McKenzie’s Coconut Flour
Zest of one lemon
½ cup McKenzie’s Desiccated Coconut
1 tsp ground ginger
3 eggs
1 cup natural yoghurt
¼ cup maple syrup or golden syrup
Pinch of salt
½ tsp natural vanilla extract
1 tsp gluten-free bi-carb soda
1. Preheat oven to 175°C. Grease a mini loaf tin (16cm x 6cm).2. Combine the flour, zest, coconut and ginger. Add the eggs, combine. Add the yoghurt and maple syrup or golden syrup, combine. Add the salt, vanilla extract and Bi-Carb, combine.

3. Spoon into your prepared pan. Bake for 35 minutes. Cover with foil and bake for another 10 minutes. Remove from the oven and allow to cool.


Serves: 12
Preparation time: 20 minutes
Cooking time: 35 minutesIngredients
⅔ cup McKenzie’s chickpea flour
⅓ tsp salt
1 cup water
½ tsp finely chopped rosemary
3 tbsp extra-virgin olive oil
2 tbsp chopped tomato
1 tbsp finely chopped onion
3 tbsp freshly grated parmesan cheese
1 garlic clove, crushed
¼ tbsp freshly ground pepper
1. Sift the chickpea flour with the salt into a medium bowl. Slowly add ¼ cup of the water, whisking constantly to form a paste. Whisk until smooth. Whisk in the remaining ¾ cup of water and let the batter stand at room temperature for 30 minutes, then stir in the rosemary.2. Heat 1 tablespoon of the olive oil in a 12-inch nonstick oven-proof skillet or pan. Stir the batter once, pour it into a hot skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 -3 minutes. Burst any large air bubbles with the tip of a knife.

3. Add the tomato, onion, parmesan, garlic and pepper over the top, then place the skillet under the grill and cook until the pizza is golden and crisp, 4 to 5 minutes.

4. Slide the pizza onto a work surface, cut into wedges and serve hot.

SERVING TIP: Top your pizza with your favourite flavour combination. Try prosciutto, goats cheese and basil or grilled vegetables and parmesan or tomato, shaved ham and mozzarella.


Recipes and Photo Credits: McKenzie’s Foods

Leave a reply