Sarah Howells

1 week ago | theglutenfreeblogger.com | Sarah Howells

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!One of my favourite childhood memories is making Chocolate Rice Crispy Cakes – and being gluten free (and a grown-up) doesn’t mean the fun has to stop! These chocolate crispy cakes are so easy to make with only 4 ingredients, perfect for making with kids. Why choose this recipe?

1 week ago | theglutenfreeblogger.com | Sarah Howells

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!This simple, 2-Minute Rocket Salad recipe is the perfect restaurant-style side dish for any meal! Peppery rocket is tossed in my favourite balsamic dressing ever, and served with parmesan shavings for a quick, easy and tasty dish. An Easy Rocket Salad That Takes 2 Minutes To MakeWhy choose this recipe?

1 week ago | theglutenfreeblogger.com | Sarah Howells

Cut the halloumi block in half to create two thick slices. Mix the gluten free flour, paprika and garlic granules together and then spread out on a plate. Coat the halloumi slices on all sides with the flour mix, pressing it in to ensure it’s completely coated. Heat the oil in a frying pan on a medium heat and once hot add the halloumi. Fry for 3-4 minutes, carefully turn the halloumi over and fry for another 3-4 minutes. It should be crispy and golden on both sides.

2 weeks ago | theglutenfreeblogger.com | Sarah Howells

This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!This Gluten Free Couscous Salad is the perfect 15-minute meal you can throw together for lunch or dinner. Turkey and gluten free couscous are paired with tomatoes, cucumbers, red onion, pistachios, cranberries and parsley, with a zingy Mediterranean dressing.

2 weeks ago | theglutenfreeblogger.com | Sarah Howells

Line the bottom of a deep, 20cm springform tin with baking paper. Melt the butter either in a pan over a low heat or in 10-second bursts in the microwave. Blitz the gluten free shortbread biscuits in a food processor until they form a fine crumb. Add the melted butter and blitz again to combine. Pour out the biscuit mix into the lined tin and press firmly into the base until it is level. You can pop this in the fridge while you make the topping.