Gluten-free recipes that actually taste good

Chicken recipes

Stuffed soft-baked “fallen” apple

45 minutes

Beef recipes

Chilean-spiced beef-and-corn pie

40 minutes

Bacon recipes

Potato farl with crispy bacon and maple syrup

15 minutes

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Asian recipes

Pickled mushrooms

15 minutes

Socca with warm olive salsa verde

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

120 g chickpea flour
1 cup water
1 t salt
1⁄2 T olive oil
100 g Parmesan, finely grated

For the salsa verde:

1 t olive oil
20 Woolworths queen green olives, pitted
2 red chillies, roughly chopped
1 T Italian parsley, roughly chopped
1 lemon, zested and juiced

Method

To make the flatbreads, whisk the chickpea flour, water and salt in a bowl to form a batter. Heat a small nonstick pan over a medium heat and pour in a little oil. Pour in 1⁄4 cup mixture, fry for a few minutes, then turn over. Cook until golden brown and cooked through. Repeat with the remaining batter.
Heat another pan over a medium to high heat. Quickly fry the olives and chillies in the olive oil, then remove from the pan. Fold through the parsley, lemon juice and zest.
To serve, top the flatbreads with the salsa verde and sprinkle over the Parmesan.

Cook's note: Socca, cecina, farinata – it may have different names in various parts of Italy but this unleavened pancake is always made with chickpea flour. Eat it plain and seasoned with salt, pepper and rosemary, or with salsa verde.

Discover more Italian-inspired recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Golden latte with black pepper and maple syrup

Toffee, banana and coconut open pie

One-pot chicken baked on dhal

Stuffed soft-baked “fallen” apple

Chilean-spiced beef-and-corn pie

Potato farl with crispy bacon and maple syrup

Coconut sago pudding with Swiss meringue

Khai jiao

Mushroom ketchup

Split pea dhal

Pickled mushrooms

Socca with warm olive salsa verde

Socca with warm olive salsa verde

Ingredients

Method