6 Gluten-free recipes with the wow factor – healthista gas zauberberg

Coeliac disease is a lifelong autoimmune disease caused by a reaction to gluten. When gluten is consumed, the body’s immune system attacks its own tissues. Gluten is a protein that can be found in wheat, barley and rye. So, that includes pasta, beer, bread, cereal, ice cream, pastries, cookies and cake – the list is endless, and it’s full of all our favourite foods. No fair.

This disease is fairly common and affects one in 100 people. Coeliac disease can be treated by following a gluten-free diet for life. You may be thinking that following a gluten-free diet for life sounds impossible, but once you have stocked up on some gluten-free essentials and found some scrumptious recipes, you wont be able to tell the difference between a normal cake and a gluten-free one.

These days, I am pleased to say that the art of the New York brunch has become more common in Britain. The idea of serving asparagus and leek for breakfast no longer raises quite as many eyebrows as it once did. But whether you have this for brunch or for lunch, it’s delicious either way.

The courgette in these muffins makes them oh-so moist. They can be eaten pretty much any time of the day, but are especially perfect for an indulgent weekend brunch treat. Store them in an airtight container and they will last for a few days.

The origin of the word falafel means ‘little balls’, and there is a reason that these little deep fried balls are so popular throughout the Middle East. I love to freshen up the density of the traditional falafel with herbs. I use fresh, but you can used dried herbs as well. I prefer to use dried chickpeas, which I soak in boiled water with bicarbonate of soda. If you want to use canned chickpeas instead, use 2 x 400g cans and add 2 tablespoons chickpea flour – this mops up any extra moisture and avoids the falafel getting too wet.

• Add the roasted red pepper (buy these ready roasted or grill over a hot heat for a few minutes until the skin burns, remove and when slightly cooler remove the scorched skin), salt, sugar and sweet paprika; purée until smooth and then gradually add in the tahini to create a creamy sauce. Set aside.

• Heat a couple of inches of oil in a large frying pan over a medium heat. Add 6–8 falafel balls at a time to the hot oil (this can be a mixture of the green and red) and cook for about 1½ minutes or until they are golden brown and cooked through.

• Mould the pastry around the fish with your hands, then press the edges with a fork to seal, cutting off any excess pastry. (You can use up any spare pastry pieces by making them into shapes to decorate the top of your Wellington, using some of the egg wash to attach them.)

One of my top restaurants is Senza Gluten in NYC. It’s 100 per cent gluten free. If you are ever in town, you have to stop by – and always go with an empty stomach! This is my version of their amazing Parmigiana – it’s one of my all-time favourites, so I hope I have done it justice.

A Japanese staple, matcha has been the hot trend for the past year or two and gives a real sense of calm. Usually taken as a tea, the powder can also be used in cooking. There are different qualities and varieties for this. It has a fantastic bright green colour, which works not only for desserts and ice creams, but also for matcha lattes and sweets.