For people living with coeliac disease, hosting or attending a BBQ can be a little nerve wracking.
With the relaxed atmosphere and some unfamiliar foods, they may worry about accidently eating gluten.
Here are some simple gluten free summer recipes plus our top tips on avoiding cross contamination.
- Remember all fresh fruit and vegetables are naturally gluten free. Make some colourful salads and side dishes all guests can enjoy.
- Watch out for foods that contain unexpected or hidden gluten such as breadcrumbs used to make burgers or sauces, condiments, and alcohol. Check the Coeliac Society Food List for suitable brands.
- If you’re a guest, let the host know which foods you can and cannot eat. Lots of barbeque favourites are gluten free such as fresh meat and fish (without fillings or marinades).
- Something sweet? Don’t forget not all ice creams and ice lollies are gluten free. Check the Coeliac Society Food List for suitable brands.
- Look out for sources of cross contamination such as the grill used to toast buns or utensils used to serve gluten containing foods like crumbed meats. Even a crumb of standard bread is enough to make a person with coeliac disease ill.
- Set up and label a separate table for gluten free foods to decrease the risk of cross contamination.
- Drinks: Check the Food List for suitable soft drinks. Most spirits such as vodka, gin and whiskey are gluten free. Be careful of flavoured spirits or those aged in stout barrels which may not be gluten free. Wine is also gluten free. While standard beer contains gluten there are a growing number of gluten free beers on the market.
1 Red Onion
1 Red Pepper
1 Yellow Pepper
Your choice of Cheese*
4 tbsp Olive Oil Juice of half a Lime
½ tsp Pepper
For the tzatziki dip:
4 tbsp Greek Yoghurt*
1 clove of Garlic
Soak 6 wooden skewers in water for half an hour. This will prevent the skewers from burning on the
BBQ. Meanwhile, cut the red and yellow peppers in half and remove the seeds. Slice into chunks. Peel and slice the red onion into chunks. Slice the courgette into rounds. Slice the aubergine into chunks, about the same size as the peppers. Slice the cheese into bite-sized morsels. Thread the vegetables onto the skewers; start with a piece of courgette, then a piece of red pepper, then a few pieces of red onion, a piece of yellow pepper, a piece of cheese and then a piece of aubergine.
Repeat until all of the vegetables have been skewered. Mix the olive oil with the lime juice, salt and pepper. Use this mixture to brush the vegetable skewers before cooking on the BBQ over a high heat for 10 to 15 minutes, turning to achieve an even charring. Remove from the grill when the vegetables are cooked through. Make the tzatziki dip by placing the Greek yogurt in a bowl. Finely dice the cucumber and mix through the yogurt. Finely grate in the clove of garlic and mix through the yogurt. Serve the kebabs straight from the BBQ with the tzatziki dip.
Courgetti with Prawns
- 260g Prawns (2 packets)
- 4 Courgettes
- 3 handfuls of Basil Leaves,
- chopped 25g Pine Nuts*
- 25g Parmesan Cheese*
- 1 tsp Lemon Juice
- 1 clove Garlic
- 1 tbsp Olive Oil
- A pinch of Sea Salt and Pepper
To make your pesto – place all the ingredients (except the courgette and prawns) in a food processor and whizz until smooth. Season to taste.
To prepare your courgette – using a peeler (or spiralizer) slice the courgette into thin, spaghetti-like strips. Place in a large bowl. Cover with boiling water for 2-3 minutes, until tender.
While your courgetti is softening, fry the prawns until pink and cooked through. Add in the pesto, stir through the courgetti and serve immediately. Enjoy!
Pavlova with fruit
4 Medium Egg Whites
180g Caster Sugar*
1 tsp Cornflour*
1tsp Vanilla Essence*
300ml Double Cream
Strawberries, raspberries, blueberries and kiwi to serve.
Preheat the oven to 150°C/300°F / Gas Mark 2. Line a baking sheet with some non-stick baking parchment. Place the egg whites in a large clean bowl, whisk them using an electric whisk until they form stiff peaks. You should be able to turn the bowl upside down without the meringue moving. Add the cornflour to the caster sugar. Add the caster sugar mix a teaspoon at a time whilst
whisking – until you have used all the sugar and the meringue is thick and glossy.
Whisk in the vanilla essence. Spoon half the mixture onto the lined baking sheet, and spread into a circle about 18cm in diameter, to make the base. Using a piping bag with a thick nozzle pipe, pipe around the edge of the base to make a nest, or use a spoon to make the same shape. Bake in the oven for about 80 minutes, until the meringue is crisp, allow to cool. Whip the cream and fill the case, top with a mixture of the fruit and berries.
*Check Food List 2019