🧑‍🍳⏲My top 5 gluten and dairy free recipes🧑‍🍳⏲

Hi everyone! 👋

Something a little different today! 👀

I’ve recently been diagnosed with PCOS (Polycystic Ovary Syndrome) and have been advised to follow a gluten- and dairy-free diet. For someone who absolutely loves cheese and milk, this has been a big adjustment!

I’ve spent a lot of time researching this condition and following accounts on social media to find tips and ideas for managing symptoms and improving my wellbeing.

Which brings me to today’s blog… my top 5 gluten- and dairy-free recipes!

Here are my 5 favourite gluten- and dairy-free recipes!

1. Gluten and Dairy-Free Cookies 🍪

Ingredients:

• 100g dairy-free spread

• 75g light muscovado sugar

• 1 egg

• 1 tsp vanilla extract

• 200g gluten-free plain flour

• 1 tsp gluten-free baking powder

• 100g dairy-free plain chocolate, chopped

Method:

1. Preheat oven to 190°C/375°F (Fan 170°C/Gas Mark 5) and line 2 baking sheets with baking paper. Beat the spread and sugar together until soft and creamy.

2. Beat in the egg and vanilla extract. Sift in flour, baking powder, and a pinch of salt. Add the chopped chocolate and mix to form a firm dough.

3. Roll into 16 balls and place on the baking sheets, leaving space between each. Flatten slightly and bake for 15 minutes until golden.

4. Leave on the trays for 5 minutes, then transfer to a wire rack to cool. Cookies will firm up as they cool. Store in an airtight container.

Top Tip:

Swap chocolate for 75g raisins and ½ tsp cinnamon, or add 50g desiccated coconut for coconut cookies.

2. Garlic Herb Potatoes 🥔

Ingredients:

• 1 lb baby red potatoes

• 1 tbsp avocado oil

• 1 tbsp garlic herb seasoning

Garlic Herb Seasoning:

• 2 tsp dried parsley

• 1 tsp dried oregano

• ½ tsp dried sage

• ½ tsp dried thyme

• 1 tsp dried basil

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

Method:

1. Preheat oven to 375°F.

2. Cut potatoes in half and toss with oil and seasoning. Spread on a baking sheet.

3. Bake for 20 minutes, stir, and bake another 10–15 minutes until tender.

3. Slow Cooker Turkey Sweet Potato Stew 🦃🍲

Ingredients:

• 4 turkey breasts (or diced turkey)

• 2 carrots

• 2 medium sweet potatoes

• 2 medium potatoes

• 1 cup water

• 1 tin of tomatoes (or passata for low-residue diet)

• 3 tbsp paprika

• 2 tbsp turmeric

• 1 small piece ginger, chopped

• 2 tbsp cinnamon

• Sprinkle of black pepper

• 3 garlic cloves

• Optional: grated courgette for extra crunch

Method:

1. Dice turkey and add to the slow cooker. Pour in tinned tomatoes.

2. Chop potatoes, carrots, and sweet potatoes; add to the pot.

3. Add water gradually, mixing with tomatoes. If too watery, sprinkle in gluten-free flour to thicken.

4. Add garlic, ginger, and spices; mix well so meat and vegetables are coated.

5. Cook on low for about 8 hours, then serve.

4. Turkey Shepherd’s Pie 🥧

Ingredients:

• 1.5 lbs ground turkey

• 2 tsp olive oil

• 1 chopped onion

• 3 tbsp ketchup

• 2 cloves garlic, minced

• 1 cup sliced white mushrooms

• ¾ cup non-dairy milk

• 1 cup frozen peas

• 1/8 tsp white pepper

• 6 Yukon gold potatoes, peeled and chunked

• 3 tbsp vegan butter

• ½ tsp salt

• ¾ cup Daiya non-dairy cheddar cheese

Method:

1. Preheat oven. Heat olive oil in a pan and cook turkey, onion, garlic, and mushrooms until turkey is cooked. Drain excess liquid.

2. Boil potatoes until soft, then mash with non-dairy milk, butter, and salt.

3. Add ketchup, pepper, and non-dairy milk to turkey mixture; stir over low heat until sauce thickens. Stir in peas.

4. Pour turkey mixture into a casserole dish. Top with mashed potatoes, spreading evenly. Sprinkle with cheese.

5. Place under grill for 5 minutes until golden and melted.

5. Chicken with Veggies 🐓🥔

Ingredients:

• 4 large or 8 small chicken thighs/drumsticks, bone-in, skin-on

• 3 tsp dried oregano, divided

• 2 tsp paprika, divided

• 1 tsp sea salt

• ½ tsp black pepper

• 8 oz baby red potatoes, halved or quartered

• 8 oz Brussels sprouts, halved or quartered

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp fresh lemon juice

• Zest of 1 lemon

Method:

1. Preheat oven to 400°F/205°C and lightly oil a baking sheet.

2. Season chicken with 2 tsp oregano, 1 tsp paprika, salt, and pepper.

3. Toss potatoes and Brussels sprouts with olive oil, garlic, lemon juice, zest, and remaining spices. Arrange chicken on top.

4. Roast for 25–30 minutes until chicken reaches 165°F internally. Broil 2–3 minutes for a caramelised finish.

5. Serve immediately.

These are just five of my favourite gluten- and dairy-free recipes! This is all really new for me, but I love experimenting in the kitchen. If you have any tips, tricks, or recipes, please send them my way!

Thank you all for your continued support — I can’t wait to share more blogs with you soon.

Chloe x