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Here are some of our favourite free-from tips and tricks. You can find our previous tips and tricks  here.

Close up of lots of chickpeas

Roasted Chickpeas - a naturally gluten free alternative to crisps

Roasted chickpeas are a tasty and naturally gluten free alternative to crisps and crackers - they’re also incredibly cheap and simple to make and the sort of thing you always have in your store cupboard. Take one 400g tin of chickpeas - drain, rinse and lightly pat dry with kitchen paper. Toss the chickpeas in a couple of teaspoons of rapeseed oil and a few pinches of your favourite spices - sweet paprika and cayenne pepper work well. Spread out over a baking tray and roast at 200°C / 400°F / Gas 6 until the chickpeas are golden and crunchy (about 35 minutes). Enjoy warm or cold.

Stack of four small lemon shortbread sponge cake slices on vintage green wooden surface

Lemon and ginger Snowy Hills Pudding Pots

These fresh and creamy desserts are lovely in the summer and will always please a crowd. Lightly whip 300ml of double cream with 250g of good quality lemon curd and the zest of one lemon. Split the mix between small dessert dishes and drizzle over some more lemon curd, marbling it through the cream. Freeze for 30 minutes until nice and cold, then crumble over a couple of gluten free lemon and ginger Snowy Hills cakes and serve immediately. If you would prefer to make your own homemade Snowy Hills cake, you can find the recipe here.

Yellow courgette, red pepper and butternut squash on display in a wooden tray

Vegan Friendly Butternut Squash Lasagne

As a great gluten free and vegan friendly alternative to lasagne sheets, use thin slices of butternut squash. If you have one, a mandoline will help slice the squash thinly. Simply use as you would regular lasagne - layering with bolognese and cheese sauce and finishing with handfuls of grated cheddar. Bake in the oven until cooked through, golden and bubbling.


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