Lucinda’s guide to gluten-free living

Chef Lucinda Bruce-Gardyne, whose son is a coeliac sufferer, offers tips on where to spot that hidden ingredient that can mean a diet disaster for some.

Lucinda’s guide to gluten-free living

Look for the crossed wheat-ear symbol on products, which means Coeliac UK has approved them as being gluten-free.

  • Use wine, not beer, in casseroles
  • Try tamari sauce in place of soy sauce
  • Add fresh stock not stock cubes
  • Cook with brown rice or quinoa instead of couscous and cracked wheat
  • To prevent delicate, home-made gluten-free pastry from breaking up, roll it out between two sheets of cling film.
  • To thicken soups, sauces and gravies, substitute an equal quantity of rice flour or cornflour for wheat flour
  • Swap wheat noodles, pasta and pearl barley with rice, buckwheat noodles or rice-and-millet pasta, beans and pulses
  • For cakes and puddings, replace plain flour with 50% rice flour, 25% ground almonds and 25%  cornflour
  • For self-raising flour, add 1 tsp gluten-free baking powder per 110g gluten-free flour. To ensure the cake is moist, light and holds together, use three eggs for every 110g flour
  • In recipes calling for barley wine, stout or ale, substitute rum, brandy, earl grey tea, wine or Grand Marnier
  • For a balanced diet, eat brown rice, quinoa and millet; pulses; gluten-free cereal, bread and pasta; and lots of veg, fruit, meat, fish, eggs and dairy produce.

More to discover

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.


Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.