5 Great Gluten Free Recipes for Your Weeknights

Celiac, sensitive to gluten, or just prefer to follow a gluten free diet? These great gluten free recipes – hand picked from the Hello Chef archives – will have your week sorted. Cook and enjoy a range of delicious and healthy meals from gluten free pizza to gluten free breakfast.

Following a gluten free diet means excluding all food items that contain wheat, barley or rye. The trickiest of the three is wheat. It tends to hide in commonly used products, such as condiments and spice blends, ordinary soy sauce and stock cubes. At Hello Chef we always make sure that all the recipes tagged with a “Gluten free” icon don’t have any hidden wheat in them.

Eating gluten free foods doesn’t mean that you have to restrict your diet too much. However, many gluten free eaters tend to reduce the amount of carbohydrates as well. That’s why the gluten free customers often find their best choices in Hello Chef’s Low Carb selections, although often there are gluten free recipes available in the Family Friendly and Vegan meal plans as well.

The best news for our gluten free and low carb eaters is, that you don’t need to quit cooking pizza! We have a great new gluten free pizza recipe on the menu. If you haven’t prepared a cauliflower pizza crust before, now is your chance. Try also our low carb and gluten free version of the German chicken schnitzel, “breaded” with almond flour, eggs and chopped almond flakes. See how Olivia prepares it on our YouTube video!

We hear a lot of praise from friends and customers who have taken on a gluten free diet. Gut problems solved, energy levels up, brain fog gone. Should you give it a go?

Low Carb Chicken Schnitzels with Red Cabbage and Apple Slaw

Serves 2

Cooking time 30 min

Ingredients:

For schnitzels:

400 g chicken breast

30 g almond flakes

30 g Parmesan cheese

60 g almond flour

0.75 tsp salt

0.5 tsp black pepper

2 eggs

4 Tbsp vegetable oil

For slaw:

1 red apple

300 g red cabbage

3 Tbsp mayonnaise

1 lemon

0.5 tsp salt

0.25 tsp black pepper

To serve:

6-8 anhovy fillets

1 Tbsp capers

Method:

Wrap the chicken breasts in cling film. Using a rolling pin, bash the chicken breasts to 1 cm thick steaks. Chop the almond flakes to small crumbles. Grate the Parmesan. Add the almond flour to a plate and season with salt and pepper. On a second plate, combine the chopped almond flakes and the Parmesan. Crack the eggs onto a third plate and whisk.

Pat the chicken breasts dry. Coat them first with the seasoned almond flour, then with the eggs and finally with the almond flakes and Parmesan mix. Set aside.

Slice or shred the red cabbage as thinly as possible. Massage in a bowl for 1-2 min to soften it a bit.

Wash the red apple and slice as finely as possible. Cut the slices into thin sticks. Combine the cabbage, apple, mayonnaise, 1/1.5/2 Tbsp of freshly squeezed lemon juice, salt and pepper. Reserve the rest of the lemon for garnish. Set aside.

Heat a pan over medium heat with a generous drizzle of vegetable oil. Once hot, add the coated chicken and cook for 5 min on either side or until golden and crispy. If the coating starts to brown too quickly, reduce the heat to low.

Divide the chicken schnitzels and the red cabbage slaw among plates. Garnish the schnitzels with anchovies, capers and lemon wedges.

Per serving:

Cal 727

Prot 64.2

Carb 33.6

Fat 37.4

Cheesy Bolognese Pizza with Cauliflower Crust

Serves 2

Cooking time 45 min

Ingredients:

For crust:

1 small cauliflower

1 Tbsp olive oil

0.5 tsp salt

30 g Parmesan cheese

1 egg

Meat sauce:

350 g beef mince

2 garlic cloves

1 Tbsp olive oil

1 Tbsp tomato paste

200 g tomato passata

0.5 tsp salt

1 tsp dried oregano

0.5 tsp black pepper

Toppings:

100 g cherry tomatoes

125 g soft mozzarella

60 g grated mozzarella

To serve:

fresh basil leaves

Method:

Preheat the oven to 220°C/200°C fan. Grate the cauliflower with a box grater into small crumbles. Heat a pan over medium-high heat with a drizzle of olive oil. Fry the cauliflower crumbles with a pinch of salt for 5 min or until slightly browned. Transfer to a large bowl to cool.

Grate Parmesan. Add to the cooled cauliflower along with the eggs. Mix until well combined. Pour the mixture onto an oven tray lined with baking paper. Spread to an even layer. If you’re cooking for 3 or 4, use two trays. Bake in the oven for 10 min until nicely browned.

Meanwhile, peel and crush the garlic. Heat a pan over high heat with a drizzle of olive oil, and fry the beef mince for 5-7 min until browned and starting to crisp. Add garlic and tomato paste, cook for 2 min further. Add tomato passata. Bring to a light simmer and let stew in the pan for a final 5 min. Season with salt, dried oregano and pepper.

Lay a second piece of baking paper onto a table. Take the prebaked cauliflower crust from the oven. Flip the crust onto the second baking paper and remove the original one. Continue baking for 5 min until browned on the top side as well.

Halve the cherry tomatoes. Slice the soft mozzarella. Take the prebaked cauliflower crust from the oven. Spread the bolognese onto the crust. Add the cherry tomatoes and the mozzarella. Sprinkle with the grated mozzarella. Bake in the oven for a final 10-15 min until nicely browned.

Divide the fresh basil leaves on top of the hot pizza, and serve.

Per serving:

Cal 548

Prot 63.9

Carb 26.8

Fat 22.6

Baked Honey Garlic Salmon with Carrots and Rice

Serves 2

Cooking time 30 min

Ingredients:

Fish:

350 g salmon fillet

4 garlic cloves

1 lemon

1.5 Tbsp honey

1 tsp Dijon mustard

1 Tbsp olive oil

1 tsp paprika powder

1 tsp chilli flakes

0.75 tsp salt

15 g fresh coriander

Rice:

150 g jasmine rice

350 ml water

0.5 tsp salt

Side:

4 carrots

Method:

Preheat the oven to 200°C/180°C fan. Add the salmon fillets to a baking dish. In a small bowl, combine peeled and crushed garlic, 75/100/150 ml of lemon juice, honey, Dijon mustard, olive oil, paprika, chilli flakes, salt and black pepper. Pour the sauce evenly on the fish. Bake in the oven for 20 min until the salmon is cooked through but juicy. Let rest for 5 min.

Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, peel carrots and cut them to coins. Bring a small pot of lightly salted water to a boil and add carrots. Boil for 7-8 min or until tender. Drain. 

Serve the honey garlic salmon with the cooked jasmine rice and the boiled carrots. Garnish with chopped fresh coriander.

Per serving:

Cal 658

Prot 48.1

Carb 105.8

Fat 5.1

Mexican Style Chicken Stuffed Sweet Potatoes

Serves 2

Cooking time 45 min

Ingredients:

Sweet potatoes:

2 sweet potatoes

2 Tbsp olive oil

Stuffing:

400 g chicken mince

1 red onion

3 garlic cloves

1 Tbsp vegetable oil

2 Tbsp tomato paste

1 tsp smoked paprika powder

0.5-1 tsp chipotle chilli powder

1 tsp coriander powder

60 g sour cream

1 tsp salt

0.5 tsp black pepper

60 g grated orange cheddar cheese

Side:

1 broccoli

Method:

Preheat oven to 200°C/180°C fan. Thoroughly wash unpeeled sweet potatoes. Slice sweet potatoes in half lengthwise. Transfer sweet potatoes to a lined baking tray, cut side up. Drizzle with olive oil and roast in the oven for 25 minutes. After 25 minutes, cover with a piece of foil and roast for 10-15 minutes further, until soft.

Meanwhile, peel and chop onions. Peel and finely chop garlic.

Heat large non-stick pan over medium-high heat with drizzle of olive oil. Once hot, add chicken mince and fry for 4-5 minutes. Add onion and garlic and fry for 3 minutes further. Add tomato paste, smoked paprika powder, chipotle powder and coriander powder and cook for 2 minutes. Finally fold in sour cream and season with salt and pepper.

Remove sweet potatoes from oven. Use a spoon to press down the inside of sweet potatoes, creating a mould. Pile chicken mixture into sweet potatoes. Top with grated cheddar and bake for 10 minutes further.

Meanwhile, rinse broccoli and separate into florets. Cook green broccoli florets in a pot of salted boiling water for 5 minutes or until tender. Drain once tender.

Serve the stuffed sweet potatoes with the cooked broccoli to the side.

Per serving:

Cal 752

Prot 68.7

Carb 85.4

Fat 14.9

Spicy Eggplant and Black Bean Shakshuka with Feta

Serves 2

Cooking time 30 min

Ingredients:

For shakshuka:

1 red onion

3 garlic cloves

1 medium eggplant

1 can (400 g) black beans

2 Tbsp olive oil

0.75 tsp salt

2 Tbsp tomato paste

1 Tbsp harissa paste

1 Tbsp honey

400 g tomato passata

100 ml water

4 eggs

80 g feta cheese

To serve:

15 g fresh parsley

0.5 tsp black pepper

Method:

Peel and finely chop the red onion. Peel and crush the garlic. With a peeler, peel lengthwise stripes into the eggplant skin. Then chop the eggplants into small cubes. Rinse and drain the black beans in a colander.

Heat a large pan over a medium-high heat with a generous drizzle of olive oil (if you’re cooking for 3 or 4, use two pans). Fry the eggplant cubes for 8 min or until browned. Transfer them to a plate.

Return the pan to the heat with another drizzle of oil. Add the onion and a pinch of salt, fry for 5 min. Add the garlic and fry for 1-2 min further. Return the fried eggplant to the pan.

Add the tomato paste, harissa paste and honey. Stir for 1-2 min. Add the tomato passata, measured water and black beans. Bring to a boil and reduce the heat to low. Simmer for 5 min until thickened.

With the back of a spoon, delve holes into the shakshuka. Crack the eggs into the holes. Crumble the feta cheese on top. Cook for 8-10 min further, preferably covered with a lid, until the eggs are set.

Chop the fresh parsley. Garnish the shakshuka with the chopped parsley and a grind of black pepper.

Per serving:

Cal 745

Prot 44.7

Carb 103.6

Fat 19.6