Gluten-Free Fish and Chips

These Gluten-Free Fish and Chips are a healthier alternative to the chip shop. Perfectly crisp pan-fried cod, oven baked chips and of course a cheeky side of from-scratch curry sauce.

A plate of fish and chips with curry sauce

What are you going to be enjoying Good Friday? We are old school and will be having Hot Cross Buns and Fish and Chips. I have very strong memories of my Mum and Nan standing by a bubbling pan of hot oil about to embark on our annual attempt at deep frying. It was such a treat having homemade fish and chips at home. I’m sure they weren’t perfectly cooked, my Mum is the first to admit her strengths did not lie in the kitchen, but I remember them being utterly delicious. We’re setting aside the deep fat fryer today for a slightly healthier version but believe me it’s no less delicious.

Why are Fish and Chips traditional in Britain?

The tradition of Great British Fish and Chips goes back over 160 years. It’s a bit of a fusion dish, the fried fish having made its way from Portugal or Spain. Meanwhile in the North of England deep fried chipped potatoes were becoming popular. It seems the two met in the middle and fish and chip shops became highly popular in Victorian England.

Of course we now consider Fish and Chips our national dish with the local chippy being the stalwart of the British high street. In our house Fish and Chips is usually a Friday affair and on Good Friday it’s a firm tradition.

A plate of fish and chips with curry sauce with a bite taken out

Why do you eat fish on Good Friday?

Red meat is often avoided on Good Friday. This stems back centuries with Christians wishing to honour the death of Christ by abstaining from the consumption of warm blooded animals. Fish was considered an every day meal and thus, fine for Good Friday.

Battered, Grilled or Pan-Fried?

These days I usually eschew the deep fried fish when we go out for a family meal to the chippy. Yes, it’s partly because I’m gluten-free, although it’s good to know that a lot of Fish and Chip shops offer gluten-free batter these days. However, I often find fish can often be overwhelmed by the batter and I enjoy it without the heavy jacket.

This recipe enjoys the best of both worlds. Here we take beautifully fresh cod fillets and pan fry them in a light coating of almond flour and tapioca flour. I have in the past been intimidated to pan fry fish, frightened that it will all fall apart but I’m here to tell you that it’s quick and easy.

Two image side by side of fresh cod fillet, one is covered in flour

How to pan-fry fish

Cook your chips and your curry sauce before you start on the fish. That way your attention won’t be diverted. Don’t worry the fish takes no time at all so nothing will go cold.

  1. Whisk the flours together with the seasoning on a large plate.
  2. Pat the fish dry with kitchen paper.
  3. Dredge the fish through the flour mix, shaking off the excess.
  4. Heat the pan for about 1 minute until it just begins to smoke.
  5. Add the ghee or oil. Then immediately…
  6. Pan fry the fish. Cook for 2 minutes on one side, flip carefully with a spatula then finish for 2 minutes on the other side.
  7. Serve immediately.

A plate of fish and chips with curry sauce

Cook’s Tips

  • The Skin. You can choose to fry the fish with the skin on or off. Skin-on means the fillet holds together slightly better. But if you don’t like eating the skin then the crisp underside of the fish seems wasted. I prefer skin off.
  • Cast Iron Skillet. This is the perfect pan to use to pan-fry your fish as it heats evenly. Heat the pan up before you add the oil. This ensures you are cooking the fish at the optimum temperature. The thick heavy base also means the fish isn’t too close to the heat source which helps for this delicate ingredient.
  • Cooking Fat. Here I recommend to fry the fish in ghee. It has a high smoking temperature so won’t burn like butter but it retains a lovely buttery flavour. However, you can cook with a light olive oil if you don’t have any ghee.

How to buy sustainable fish

Cod is one of the five most popular fish to buy in the UK. As such it can be problematic so make sure you are buying from a certified sustainable source. If you are in doubt a few great alternatives to cod are coley, pouting or pollock.

Two images side by side of potatoes and cut potatoes

Oven-Baked Chips

Home-baked chips are legendary in our household. I have never felt them inferior to the deep fried variety. They are safe, no spitting fat and no drama. Par-boiling is also unnecessary if the potatoes are cut thin enough.

  • Cooking Fat. Use a light olive oil which is flavourless but give a good crispy chip. However, if you are feeling like a splurge there is nothing like beef dripping or chicken dripping chips. Maybe not for abstentious Good Friday though.
  • Potato Variety. Use a waxy variety of potato, it holds together more with lovely texture. Try Charlotte potatoes or Cyprus potatoes.
  • Vinegar. It is necessary to serve your chips with salt and vinegar once they are cooked. Malt vinegar is traditional but not gluten-free. To be honest I prefer the sweeter vinegars anyway such as apple cider vinegar or even chardonnay wine vinegar.

chips in a roasting dish with a spatula

The Sides

Do you prefer curry sauce, mushy peas or gravy with your fish and chips? Curry sauce is a favourite of mine. It is often criticised for interfering with the fish batter too much and getting it all soggy. However it goes excellently with our pan-fried fish.

The curry sauce you get from the chippy usually contains gluten which is a great pity. Lucky then for this recipe that it’s easy to make your own from scratch.

Two images side by side of spice mix and then curry sauce

How to make gluten-free Chip Shop Curry Sauce

This is a quick curry sauce. Not as quick as the one at the chippy which often use a ready-made mix that you just add water to. But we’re not far off. This recipe is full of spice and a little sweet and tangy. Perfect for dunking your chips into.

  1. Pop the mustard seeds
  2. Add the ghee, the spices then the tapioca flour
  3. Whisk in the stock, slowly
  4. Add the date and vinegar
  5. Cook for 5 minutes
  6. Blend and serve

Cook’s Tips

  • The ghee isn’t a hard and fast choice, although I do love the flavour. You can use light olive oil or coconut oil.
  • Fresh chicken stock elevates the curry sauce into something really special. However, you can use vegetable stock.
  • I like to use a medjool date to sweeten this curry sauce. However, you can use 2 teaspoons of honey or 1 teaspoon sugar. If you are using an alternative then you can skip the blending.

A plate of fish and chips with curry sauce

The beauty of this Gluten-Free Fish and Chip recipe is that with just a few tweaks you can completely transform the final outcome.

Make Fish and Chips Your Way

  • Add some flavour to your chips. Try ½ teaspoon of Old Bay Seasoning.
  • Swap the regular chips for sweet potato chips.
  • Add lemon zest, a ¼ teaspoon of paprika and ¼ teaspoon mustard powder to the flour coating of the fish.
  • If curry sauce isn’t your thing then try parsley butter, a squeeze of lime or salsa verde.

More Classic British recipes you may like

Gluten-Free Shepherd’s Pie
Gluten-Free Yorkshire Puddings
Simple Salmon Fishcakes
Bangers and Mash

If you make these Gluten-Free Fish and Chips then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Fish and Chips

These Gluten-Free Fish and Chips are a healthier alternative to the chip shop. Perfectly crisp pan-fried cod, oven baked chips and of course a cheeky side of from-scratch curry sauce.
Prep Time30 mins
Cook Time55 mins
Total Time1 hr 25 mins
Servings: 2 people

Ingredients

Chips

  • 400 g white potatoes cut into chips
  • 4 tablespoons light olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Splash of apple cider vinegar

Chip Shop Curry Sauce

  • ¼ teaspoon mustard seeds
  • 2 teaspoons ghee or coconut oil
  • ½ teaspoon curry powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon turmeric
  • 1/8 teaspoon garlic powder
  • pinch of kosher salt depending on if you are using stock
  • tablespoons tapioca flour
  • 1 medjool date pitted, chopped finely
  • 1 teaspoon apple cider vinegar
  • 150 ml chicken stock

Fish

  • 2 x 200g cod fillets
  • 40 g almond flour
  • 15 g tapioca flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon ghee or olive oil or coconut oil

Instructions

Chips

  • Pre-heat oven to 190°C/170°C fan assisted/gas mark 5.
  • Place a roasting tray into oven to heat up.
  • Peel the potatoes and cut into chips, 1cm width.
  • Remove roasting tray from the oven and pour in the olive oil.
  • Toss the chips in the olive oil and add the seasoning. Make sure the chips are spread out as evenly as possible.
  • Bake the chips for 45 minutes, carefully tossing the chips every 15 minutes.
  • Serve the chips with a small drizzle of apple cider vinegar.

Chip Shop Curry Sauce

  • Place the mustard seeds in a small saucepan and dry fry for 30 seconds so they pop.
  • Add the ghee which will then melt.
  • Add the spices and stir for a couple of minutes.
  • Add the tapioca flour and whisk to combine.
  • Add the stock slowly, whisking all the time until the sauce becomes very thick.
  • Add the medjool date and the apple cider vinegar, lower the heat and cook gently for 5 minutes.
  • Remove from the heat and blend with a hand blender.

Fish

  • Pat the fish dry with kitchen paper. Set aside while you prepare the pan.
  • Place your dry cast iron skillet on medium heat and bring up to temperature. The pan will start to smoke slightly when ready.
  • Mix the flours with the seasoning on a large plate, then dredge the fish fillets with the flour. Shake off the excess.
  • Add the ghee to the pan then immediately place the fish fillets in the pan.
  • Cook for two minutes, then flip the fish over carefully and cook on the other side for a further two minutes.

Notes

CHIPS
  • Waxy Potatoes. I use waxy potatoes which means the chips hold together better. How to cut the chips. Cut the potato into 1cm slices lengthways, then cut the slices into 1cm width chips.
  • Spatula. Toss the chips gently with a silicone or plastic spatula. A metal one tends to break up the potato too much.
  • Vinegar. It’s traditional to splash a bit of vinegar over your chips. I love a bit of apple cider vinegar and plenty of salt. You could also use a good white wine vinegar such as chardonnay.
CURRY SAUCE
  • Tapioca Flour. You could also use sweet rice flour.
  • Chicken Stock. You can use vegetable stock or bouillon or just plain water. The chicken stocks gives a fuller flavour.
  • Medjool Date – you can swap for 2 teaspoons honey or 1 teaspoon sugar. Apple Cider Vinegar. You can sub for lemon juice or white wine vinegar.
FISH
  • Cod. You can also use coley or pollock.
  • Skin. You can remove or retain the skin. I found if I left the skin on the fish holds together a little better but not enough that it was worth it. I prefer no skin.
  • Cast iron skillet. This will help the fish cook evenly.
  • Ghee. I use ghee because of its high smoking temperature so it doesn’t burn easily and has a lot of flavour. You can substitute with olive oil or coconut oil. Fry your fish one fillet at a time so you don’t crowd the pan and you can concentrate on each one.

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A plate of fish and chips with curry sauce with text overlay

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns are sweetly spiced and studded with dried fruit. There is no xanthan gum involved and they are best served warm with a slick of salted butter.

Gluten-Free Hot Cross Buns

The scent of Easter has been afoot in my kitchen for a while now as I have been recipe testing the perfect Gluten-Free Hot Cross Bun. Every year I plan on this recipe but it has taken me a long time to perfect the right flour blend.

Fresh Hot Cross Buns from the bakery are one of my favourite things ever and I have been missing them like crazy. The good news is your gluten-free versions are finally here and they are easier to bake than you think.

This final version even passed Cole’s taste test. He declared them as good as the one Henry from football shared with him, and his had chocolate chips in it. Since all my previous batches had gone down like lead balloons with him I was confident that I was onto a winner here. There is no more exacting critic than a three and a half year old.

Gluten-Free Hot Cross Buns

What are Hot Cross Buns?

Hot Cross Buns are sweetly spiced buns studded with currants and recognisable for their white cross baked onto the surface of the bun. Traditionally Hot Cross Buns are eaten on Good Friday in the UK but really any time between January and April is perfectly acceptable (or between April and December).

Why are Hot Cross Buns eaten at Easter?

Hot Cross Buns symbolise the end of Lent. The cross on the top represents the cross on which Jesus was crucified and the spices signify the embalming of his body.

Gluten-Free Hot Cross Buns

How do you make Gluten-Free Hot Cross Buns?

Fresh Homemade Hot Cross Buns are quicker to make than you think. Although you do need to include an hour for the dough to rest so do build that into your prep time. Here are the essential details:

  1. Make the dough. Flours, sugar, spices, yeast are whisked up then the eggs and milk are poured in and the dough is brought together.
  2. Add the dried fruit.
  3. Knead the dough, a little.
  4. Prove the dough for 1 hour.
  5. Shape the buns. Then place on the baking tray.
  6. Make the flour paste for the crosses. Pipe the crosses onto each bun.
  7. Bake for 20 minutes.
  8. Glaze the buns with a simple sugar syrup.

Gluten-Free Hot Cross Buns

Gluten-Free Flours

To make these Hot Cross Buns gluten-free I have swapped out the wheat flour for the following alternative flours:

  1. Gluten-Free Oat Flour: Chosen to make the buns light and fluffy. However if you cannot digest oat flour then use 100g sorghum flour and 100g millet flour in its place.
  2. Almond Flour: Used for its soft tender crumb so the buns are not too dense. Plus flavour!
  3. Sweet Rice Flour: It helps bind the flour mix together so the buns are not dry and crumbly.

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns

What spices do you use in Hot Cross Buns?

Ground cinnamon and nutmeg are a must in a Hot Cross Bun. Ground mixed spice is also added here but if you don’t have it to hand you can substitute with an extra ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger and ¼ teaspoon ground cloves.

Gluten-Free Hot Cross Buns

What dried fruit do you put in Hot Cross Buns?

Traditionally the fruit inside a Hot Cross Buns will include currants, sultanas and mixed peel. However the world is your oyster and you can add in any dried fruit you desire.

In this recipe I have used currants, sultanas and dried cranberries. I switched out the mixed peel for the zest of a lemon and orange.

However, why not try?
Chopped dried apricots
Dried blueberries
Dried sour cherries
Dried apple pieces
Or even… Chocolate Chips!!

Gluten-Free Hot Cross Buns

How to shape Hot Cross Buns

Take the risen dough and tear off 100g. Use the scales to weigh so every Hot Cross Bun is the same size. Roll between two slightly cupped palms. The balls should be very smooth, particularly on top to avoid too much splitting. However a little splitting is inevitable in this recipe, particularly under the cross.

Once you have a very smooth ball flatten the bottom slightly against one of your palms and then place on the baking tray.

Gluten-Free Hot Cross Buns

What is the cross made from on Hot Cross Buns?

Traditionally the white crosses on the top of the Hot Cross Buns are made from pastry. However more modern recipes use flour which is much quicker for the home cook.

The flour is mixed with a little water to form a paste then piped over the top of the Hot Cross Buns. This recipe uses a mix of sweet rice flour and oat flour.

Gluten-Free Hot Cross Buns

Success Tip: Glaze the Hot Cross Buns.

Do not skip the glazing when the Hot Cross Buns are removed from the oven. It is what makes them look so shiny and inviting and gives a lovely sweetness.

I recommend a simple syrup of equal amounts white sugar and water. Heat until the sugar has dissolved then brush this simple syrup over the Hot Cross Buns once they are baked and still warm.

Can you freeze Hot Cross Buns?

Yes! You can freeze them prior to baking or already baked. If you freeze them before they have been baked then shape them, place them on the baking tray and place the tray in the freezer. Freeze for four hours then remove the tray from the freezer. Transfer the uncooked buns to a freezer bag and place back in the freezer. This means you can take the buns out individually to defrost and bake. They can freeze for up to 3 months.

To defrost, remove the buns from the freezer bag and place on a rack overnight to completely thaw. Pipe the crosses on, then bake as instructed.

Or you can freeze the Hot Cross Buns after baking once they have cooled. Again, flash freeze for four hours on a baking tray before transferring to a freezer back. Defrost in the same way as above.

What can you do with leftover Hot Cross Buns?

  • Hot Cross Bread and Butter Pudding
  • Hot Cross Bun Trifle
  • The bun for a bacon sandwich (amazing, especially with extra marmalade!)
  • Use them as a base for an ice cream sundae
  • Turn them into breadcrumbs and use for a crumble topping
  • Hot Cross Bun French Toast

Gluten-Free Hot Cross Buns

Variations of Gluten-Free Hot Cross Buns:

Chocolate Chip Hot Cross Buns – Remove 75g of the dried fruit and add in 150g dark chocolate chips
Orange and Cranberry – Swap out the lemon zest for zest of another orange and use just dried cranberries.
Apple and Cinnamon – Use dried apple instead of the currants and cranberries (keep the sultanas) and just use 1 tablespoon ground cinnamon and ¼ teaspoon nutmeg instead of the other spices.

If you like this recipe then you may like:
Gluten-Free Eccles Cakes
Easter Welsh Cakes
Easter Cookies
Gluten-Free Irish Soda Bread

If you make these Gluten-Free Hot Cross Buns then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Gluten-Free Hot Cross Buns
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5 from 1 vote

Gluten-Free Hot Cross Buns

Gluten-Free Hot Cross Buns are sweetly spiced and studded with dried fruit. There is no xanthan gum involved and they are best served warm with a slick of salted butter.
Prep Time25 mins
Cook Time20 mins
Resting Time1 hr
Total Time45 mins
Course: Dessert
Cuisine: British
Servings: 10 Hot Cross Buns
Calories: 366kcal

Ingredients

  • 200 g oat flour
  • 150 g almond flour
  • 130 g sweet rice flour
  • 50 g unsalted butter cold, cubed
  • 50 g light muscovado sugar
  • 2 teaspoons dried quick yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground mixed spice
  • ¼ teaspoon grated fresh nutmeg
  • zest 1 lemon
  • zest 1 orange
  • 200 ml whole milk warmed
  • 2 medium eggs beaten
  • 80 g sultanas
  • 60 g currants
  • 40 g dried cranberries

Crosses

  • 20 g oat flour
  • 20 g sweet rice flour
  • 2 tablespoons water

Glaze

  • 1 tablespoon water
  • 1 tablespoon caster sugar

Instructions

  • Whisk the flours together in a large mixing bowl.
  • Add in the unsalted butter then rub together between your fingertips until the mixture resembles breadcrumbs.
  • Stir in the sugar, yeast, salt, cinnamon, mixed spice, nutmeg and the lemon and orange zest until well combined.
  • Beat the eggs in a medium sized mixing bowl and gently pour in the warmed milk in a thin stream, whisking all the time until combined.
  • Pour the liquid mixture into the middle of the flour mixture.
  • Use a wooden spoon to mix at first, then as the dough begins to come together use your hands.
  • Knead gently until the dough is almost smooth but still has some loose flour then add the dried fruit.
  • Continue to knead the dough so all the fruit is evenly incorporated then turn into a smooth ball. It will still be a little sticky.
  • Leave the dough ball in the mixing bowl and cover loosely with a tea towel. Rest in a warm place for 1 hour.
  • Pre-heat the oven to 180°C/160°C fan assisted/gas mark 4
  • Remove the tea towel then tear off 100g pieces of the dough. Roll into 10 balls and place evenly spread out on a large baking sheet.
  • Set the baking tray aside whilst you prepare the crosses.
  • Mix the oat flour and sweet rice flour together in a small bowl then add the water. Stir together until it forms a paste.
  • Spoon the flour paste into a small piping bag, or food bag with tip snipped off.
  • Pipe crosses onto the top of each bun.
  • Place the Hot Cross buns in the oven and bake for 20 minutes.
  • Remove the Hot Cross Buns from the oven. Place the buns on a cooling rack and set aside whilst you prepare the glaze.
  • Heat water and sugar in a small saucepan until bubbling and the sugar has dissolved.
  • Use a pastry brush to brush the glaze over each Hot Cross Bun.
  • Serve warm or cooled, split in half with a slick of salted butter.

Notes

Oat Flour Substitution. If you cannot digest gluten-free oat flour then substitute with 100g sorghum flour + 100g millet flour.
Yeast. I like to use Doves Farm Quick Yeast. You can use 175g total weight of any mixed dried fruit. Diced apricots, blueberries, sour cherries, raisins, mixed peel, glace cherries, stem ginger are all good choices.
Baking Sheet. Use a baking sheet sized around 39 x 27cm.
Storage. Gluten-Free Hot Cross Buns keep up to 3 days in an airtight container. However they are best on the day they are made.
Freeze. You can freeze the Hot Cross Buns either pre-baked without the crosses added, or baked and cooled for up to 3 months.

Nutrition

Calories: 366kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 261mg | Potassium: 249mg | Fiber: 4g | Sugar: 19g | Vitamin A: 205IU | Vitamin C: 0.6mg | Calcium: 89mg | Iron: 2mg

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Gluten-Free Hot Cross Buns

Easter Spiced Chocolate Chip Scones {gluten-free}

Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch.

Easter Spiced Chocolate Chip Scones {gluten-free}

By the end of my pregnancy I was seriously fed up. I was avoiding all forms of sugar due to my ‘borderline’ gestational diabetes and I was incredibly hungry all the time as my body couldn’t cope with more than a few mouthfuls of food without feeling horribly sick. It was as if my little baby was filling up my whole body and there was no room for food or water. I was pretty dehydrated and I could barely even swallow down my pregnancy vitamins. I love my food and was dreaming of a decent meal, a bit of chocolate afterwards wouldn’t go amiss either.

Easter Spiced Chocolate Chip Scones {gluten-free}

When I was rushed into the hospital on the back of some blood tests which confirmed I had obstetric cholestatis, a pregnancy related liver disorder that causes a build up of bile acids in your body, it all made sense to how my body had been reacting to food. It wasn’t a nice environment for the baby so I was induced there and then and ten hours later my gorgeous baby boy Beau was born.

Easter Spiced Chocolate Chip Scones {gluten-free}

As soon as he was born it was as if the hungry lion inside of me was awakened and it started roaring incessantly. As Beau’s arrival was so quick in the end there was no time for me to have the epidural I had promised myself which had the bonus of an immediate recovery of my senses. The first day of Cole’s life I spent in a complete blur due the epidural even though it had saved me copious amounts of pain. So senses intact my body knew exactly what it wanted. Food. And lots of it.

Easter Spiced Chocolate Chip Scones {gluten-free}

I can’t tell you how wonderful it is to be enjoying food again. I am eating whole meals without any repercussions, carbs are my friend again and I am even indulging in the odd bit of sugar here and there (okay, more here than there).

Easter Spiced Chocolate Chip Scones {gluten-free}

These Easter Spiced Chocolate Chip Scones are one of my little indulgences which I am going to allow myself this Easter. I had been practising the recipe in the week leading up to Beau’s birth but it’s only now that I have allowed myself a whole scone, not just a nibble for tasting purposes, and they are such a lovely treat. They are gluten-free and packed with loads of dark chocolate chips, sultanas, currants, cinnamon and mixed spice with a luxurious drizzle of white chocolate for good measure. The idea is that they emulate a hot cross bun but in scone form and they are a really lovely alternative if you are hot cross bunned out. Perfect for Easter brunch.

Easter Spiced Chocolate Chip Scones {gluten-free}

The best way to eat them is warm from the oven with lashings of whipped cream cheese piled on top. They are also yummy with a bit of salted butter or even just by themselves with a cup of tea.

To be honest, I am trying them every which way, I am just so excited to be eating yummy food again, and with a babe in arms too. Life is pretty good.

Easter Spiced Chocolate Chip Scones {gluten-free}

Easter Spiced Chocolate Chip Scones {gluten-free}

Easter Spiced Chocolate Chip Scones are gluten-free and richly packed with dark chocolate chips, sultanas, currants, spiced with cinnamon and drizzled with white chocolate for a luxurious Easter Brunch
Prep Time40 mins
Cook Time20 mins
Total Time1 hr
Course: Breakfast
Cuisine: British
Servings: 9 scones
Calories: 556kcal

Ingredients

  • 180 g sweet rice flour
  • 120 g gluten-free oat flour
  • 35 g tapioca flour
  • 75 g cocoa powder
  • 3 teaspoons ground mixed spice
  • teaspoons ground cinnamon
  • 1 tablespoon + 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 150 g cold unsalted butter sliced thinly
  • 135 g caster sugar
  • 150 g dark chocolate chips
  • 115 g sultanas
  • 50 g currants
  • zest 1 orange
  • zest 1 lemon
  • 2 eggs
  • 175 ml whole milk
  • 75 g white chocolate

Instructions

  • Pre-heat oven to 180°C.
  • Sift the flours with the cocoa powder, mixed spice, baking powder and salt, then drop in the butter, rubbing together to form a breadcrumb texture.
  • Stir in the caster sugar, chocolate chips, sultanas, currants, orange and lemon zest until evenly distributed then add the eggs mixing well.
  • Pour the milk little by little into the mixture, bringing together with a wooden spoon. You may not need all the milk.
  • To finish bringing the dough together turn out onto a clean work surface and using your hands gently turn the mixture round and round. Carry on turning the dough a little longer until it forms a smooth dough but is still slightly sticky.
  • Press the dough out into an even round 1 inch thick.
  • Cut out the scones using 78mm round cutter.
  • Place the scones on a large non-stick baking tray and brush the top of each scone lightly with milk
  • Bake for 18-20 minutes.
  • Remove from oven and leave on a wire rack to cool.
  • Once the scones are cool, melt the white chocolate in a bain marie or a bowl set over a saucepan of simmering water.
  • Pour the melted chocolate into a small piping bag, or a clear food bag with the end snipped off and drizzle over the scones. Leave to set for half an hour.
  • The scones are best eaten on the day of baking.

Nutrition

Calories: 556kcal | Carbohydrates: 78g | Protein: 9g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 76mg | Sodium: 186mg | Potassium: 648mg | Fiber: 5g | Sugar: 38g | Vitamin A: 500IU | Vitamin C: 0.8mg | Calcium: 196mg | Iron: 2.9mg

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This recipe uses sweet rice flour and I have finally found a brand which is 100% certified gluten-free. I have no idea why it’s so difficult to get in the UK but I use sweet rice flour a lot so this was a real find. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Gluten-free oat flour is thankfully a lot easier to get hold of but you will still have to order it from Amazon. I order it in bulk since it’s one of my favourite flours and the brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4)

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Pumpkin Pancakes with Almond Maple Syrup {gluten-free}

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup for a really special bank holiday brunch.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Pumpkin Pancakes, I am all in. Let’s go, just you and me. We can run away right now. I’ll pack the Almond Maple Syrup as that is really all we need and we can forget the world. Forget physio appointments, nursery pick-ups, laundry, taking the dog to the vet. Leave it all behind. Come on, what are we waiting for?

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple SyrupI’m pretty excited by this recipe as it includes all my current favourite ingredients, tinned pumpkin, coconut milk, almond butter and maple syrup. At the moment I am trying to squeeze all the above into every recipe I create. Muffins, check. Layer cake, check. Chocolate truffles!! Check, check and check some more. I am aware that pumpkin is perhaps more of an autumn predilection than the beginning of Spring but I am in love goddammit and love cannot wait for the right season.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Luke and I have been talking recently about making more of the holidays. We are often caught up in our own bubble, he works like crazy during the week as I look after Cole who is delightfully engaged with toddlerdom and all the mischief (read: tantrums) that entails. Then I work at the markets at the weekend which doesn’t leave us much time together as a family, just enjoying each other’s company.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

When the calendar suddenly informs us that it is Mother’s Day, May Bank Holiday, Easter, we are often caught by surprise and scrabble around to try and make something of the day. We decided we need to be a bit more organised in carving out time for our family on these dates. Back in the days when laziness seemed the aim of the game at weekends and holidays we used to scoff at those that took these calendar dates so seriously. Bah to Valentines Day, we love each other all year round. As time has become more sacred though it’s hard to remember how to take care of each other in the every day and I don’t think it hurts to allow the calendar to nudge us in the direction of family every now and then.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

This weekend Tottenham Green Market is taking a last minute Easter Break due to London disappearing over the bank holiday so I’ve been left with an incredibly welcome weekend off. Now I’ve got Easter Sunday ahead of me I wish I had been more organised, taken the day off anyway and planned a big family lunch, the kind we used to have when we were children, with roast lamb and Easter eggs galore. Still, it’s not too late for us to make last minutes Easter plans with family this weekend and resolve to be a little better with our planning for the next holiday.

Of course all this talk about family is completely by the by as I’ve already said I’m absconding with my Pumpkin Pancakes the second this post is published.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

These are particularly special pancakes and I have already made them several times for breakfast which is a little unusual for me as my sweet tooth normally doesn’t kick in until after lunch. Although to reserve these pancakes just for brunch seems unfair when really your day would be much improved to substitute them in for every single meal.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

This was my first time baking with gram flour (chickpea flour) and I had heard warnings that the flavour can tend to overtake the rest of the ingredients but it works incredibly well here. The flavour definitely comes through but it marries so happily with everything else that I am completely won over by using it judiciously in my gluten-free baking from now on. Plus I’ve paired it with oat flour and the combo really works.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

These Pumpkin Pancakes are so fluffy and rich with flavour, there is not an ingredient in there which is just filler. They take mere minutes to prepare in blender, 10 minutes until all the pancakes are cooked and then once you drizzle over the (two-ingredient!) Almond Maple Syrup, well you can just retire on that prospect right there. The pancakes are great, so good in fact but with the syrup, they are wondrous. Pumpkin Pancakes with Almond Maple Syrup, I love you.

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup

Pumpkin Pancakes with Almond Maple Syrup {gluten-free}

Gluten-free Pumpkin Pancakes, so thick and fluffy and smothered with Almond Maple Syrup.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: British
Servings: 4 large pancakes
Calories: 410kcal

Ingredients

  • 60 g gram flour
  • 60 g oat flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 120 g tinned pumpkin puree
  • 120 ml coconut milk
  • 2 eggs
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons coconut oil

for the almond maple syrup:

  • 5 tablespoons maple syrup
  • 3 tablespoons almond butter

Instructions

  • In a large bowl sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and set aside for a moment.
  • Place the pumpkin puree, coconut milk, eggs, maple syrup and vanilla extract into a blender and whizz until smooth.
  • Pour in all the dry ingredients and blend again until smooth.
  • Heat up 1 tablespoon of the coconut oil in a skillet and pour in a quarter of the pancake batter (about 100g). Heat for 3-4 minutes until the underside is golden brown. Turn the pancake over and cook on the other side for a couple more minutes until golden brown. Remove the pancake from the skillet, pat dry with kitchen towel to remove the excess oil.
  • Repeat the process with the 3 other pancakes, adding more coconut oil to the skillet if needed.
  • For the almond maple syrup, warm the maple syrup and almond butter together in a small saucepan until smooth and runny. Add a small splash of water if you would like to make the syrup a little more runny. Serve over the warm pancakes.

Nutrition

Calories: 410kcal | Carbohydrates: 46g | Protein: 12g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 337mg | Potassium: 700mg | Fiber: 5g | Sugar: 21g | Vitamin A: 4790IU | Vitamin C: 1.6mg | Calcium: 202mg | Iron: 3.7mg

Easter Cookies {gluten-free}

Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips for bank holiday baking.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

I’ve been craving the odd biscuit lately which hasn’t normally been my snack of choice but it’s probably something to do with them being ultra portable which is the only way I am eating anything these days. Cookie in mouth whilst my hands are free to zip up coats, prepare toddler lunches and take the washing off the line.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

I’m also trying to introduce Cole to my happy world of baking and quick and easy recipes are the order of the day to keep him interested. Cookies are effortless to mix, minutes to bake and you can eat them straightaway warm off the baking tray so it’s easy to taste the results of your hard labour.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

This past week we have been baking these particular cookies for Easter. They borrow inspiration for the flavours in a traditional simnel cake with marzipan, currants, stem ginger and mixed spice. I also couldn’t help but add chocolate chips as there would be an Easter riot on our hands without chocolate.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

Not to snitch on anyone but these add-ons are not so surreptitiously robbed directly from the mixing bowl by chubby little fingers. Some of them at least manage to make it into the final cookie.

These gluten-free Easter Cookies are loaded with spices, currants, marzipan and dark chocolate chips.

Easter Cookies {gluten-free}

Loaded with spices, currants, marzipan and dark chocolate chips
Prep Time15 mins
Cook Time10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: British
Servings: 12 cookies
Calories: 266kcal

Ingredients

  • Zest ½ orange
  • Zest ½ lemon
  • 80 g soft light brown sugar
  • 50 g caster sugar
  • 115 g unsalted butter room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 60 g oat flour
  • 50 g buckwheat flour
  • 50 g tapioca flour
  • 75 g ground almonds
  • 1 teaspoon mixed spice
  • 75 g dark chocolate chips
  • 50 g chopped marzipan
  • 50 g currants
  • 1 ball stem ginger finely chopped

Instructions

  • Whisk the orange and lemon zest with the sugars until fragrant. Drop in the butter one cube at a time and mix until light and fluffy.
  • Beat in the egg and vanilla.
  • Whisk the flours, almonds and mixed spice together and mix into the rest of the cookie batter.
  • Finally stir in the chocolate chips, marzipan, currants and stem ginger, reserving one of each for the top of each cookie.
  • Using a spring release ice cream scoop, portion out 12 balls of cookie, the place on a baking tray an inch or two apart. Top the cookie balls with the extra chocolate chips, marzipan, currants and ginger.
  • Place the baking tray in the fridge for one hour.
  • Bake the cookies in an oven pre-heated to 190 °C for 10 minutes. Leave for 5 minutes to rest on the baking tray then remove to a wire rack to cool.

Nutrition

Calories: 266kcal | Carbohydrates: 31g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 18mg | Potassium: 144mg | Fiber: 2g | Sugar: 18g | Vitamin A: 260IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1.1mg

Easter Welsh Cakes {gluten-free}

These Easter Welsh Cakes are packed with spices, currants, mixed peel chocolate chips and marzipan to make for the ultimate Easter treat.

Easter Welsh Cakes {gluten-free}

I can happily say that the first time I had Welsh cakes was in the most honest way possible, in Wales. We went for the long Easter weekend a few years ago and I might have got a bit addicted to these tea time treats which are neither scone nor biscuit nor really cake but a perfect amalgamation of all three. One of the local delis where I was getting my welsh cake fix over the holiday was a bit adventurous in their flavour combinations, as well as the usual plain version they also did a special Easter one, dotted with marzipan and chocolate. Unfortunately this incarnation has spoilt me and this has been the only way that I like to eat them since.

Easter Welsh Cakes {gluten-free}

Easter Welsh Cakes {gluten-free}

Easter Welsh Cakes {gluten-free}

Thus begun my Easter tradition of making sure I always have plenty of Welsh cakes to hand and I take such pleasure in making them on Good Friday to last the weekend. To be honest I don’t know how I manage to only keep this recipe for this specific time of the year as I developed a bit of an unhealthy obsession with them directly after that holiday and made them All. The. Time. The best thing about making Welsh cakes is that it is so wonderfully simple that the whole family can get involved. Cats can oversee dough production and puppies can also be of use, by running around the kitchen, making sure that any loose currant is hovered up, providing the chef with less cleaning at the end and not at all providing multi tripping opportunities.

Easter Welsh Cakes {gluten-free}

Easter Welsh Cakes {gluten-free}

There is something about doing ultra traditional recipes which denotes you simply must do everything by hand, using a Mason Cash mixing bowl like we had in school and the oldest wooden spoon and rolling pin you can find.

Easter Welsh Cakes {gluten-free}

The only way to eat these treasures is to swipe them off the cooling rack as soon as they have been set there to cool. The chocolate chips will have casually melted and the hot cakes will be steaming with juicy fruit and plump marzipan pieces.

Easter Welsh Cakes {gluten-free}

Easter Welsh Cakes {gluten-free}

Easter Welsh Cakes are packed with spices, currants, mixed peel chocolate chips and marzipan to make for the ultimate Easter treat.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Afternoon Tea
Cuisine: British
Servings: 15
Calories: 167kcal

Ingredients

  • 100 g sweet rice flour
  • 75 g oat flour
  • 25 g tapioca starch
  • 25 g potato starch
  • 1 teaspoon baking powder
  • 1 teaspoon mixed spice
  • ¼ teaspoon sea salt
  • 100 g unsalted butter at room temperature
  • 75 g caster sugar plus 3 tablespoons extra for sprinkling
  • 40 g currants
  • 25 g mixed peel*
  • 30 g marzipan cut into small chips
  • 40 g dark chocolate chips
  • 1 egg beaten
  • 3 tablespoons whole milk
  • 3 tablespoons salted butter for cooking

Instructions

  • Sift together the flours, starches, baking powder, mixed spice and sea salt.
  • Rub the flours together with the butter by hand, using the tips of your fingertips until the mixture resembles course breadcrumbs.
  • Add the sugar, currants, mixed peel, marzipan and chocolate and mix well.
  • Pour in the beaten egg and bring the mixture together with your hands to form a dough, if more moisture is needed add some milk but you shouldn’t need more than 3 tablespoons.
  • Roll out the dough until it’s about 1 cm thick and then cut the cakes using a 68mm pastry cutter.
  • Bring a wide flat bottomed saucepan (a cast iron skillet is perfect) up to a gentle heat and add a tablespoon of butter. Once the butter is melted and sizzling, add the cakes to the pan in batches, about 4 at a time. Cook for 2-3 minutes on each side until just turning golden and slightly risen.
  • As soon as you remove the Welsh Cakes from the pan, sprinkle with caster sugar.

Nutrition

Calories: 167kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 53mg | Potassium: 121mg | Fiber: 1g | Sugar: 10g | Vitamin A: 185IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.5mg