July, 2011

Jul 11

Free From Kitchen’s Thin & Crispy Pizza

So, the first recipe in my #whatdoyoumiss campaign. It’s pizza! This recipe is totally foolproof and so tasty. You can even make the dough in advance and freeze it once it’s been left to rise. Just wrap it up, stick it in the freezer and it’s there whenever you fancy a quick pizza for supper. Just give it a good mix once defrosted and continue to follow the recipe. You’ll love it!


 – 150g Wheat and gluten free bread flour (A blend of rice flour, potato flour, tapioca flour & xanthan gum)

– ¾ tsp baking powder

– ½ tsp salt

– ½ tsp sugar

– 1 tsp Sunflower oil

– ½ large free-range egg, beaten

– 75-110 ml lukewarm water

– 7g dried fast action yeast


1) Preheat the oven to 200°C/400F/Gas Mark 6

2) Grease a baking tray with sunflower oil

3) Pour the lukewarm water into a measuring jug, and stir in the sugar and yeast. Set aside for 5 minutes.

4) Sift the flour into a bowl, add the salt and baking powder and make a well in the centre.

5) In a separate bowl, whisk the sunflower oil and egg together until well combined, then pour into the sifted flour with the yeast mix.

6) Mix well for a couple of minutes until the dough until the dough is smooth.

7) Place the dough in a bowl and cover with a clean, damp tea towel or cling film and leave for twenty minutes in a warm place.

8) Transfer the dough onto the baking tray and roll out with a rolling pin. If the dough is too sticky, you can grease two squares of greaseproof paper or sheets of cling film with sunflower oil, place the dough between the sheets of paper and roll out with a rolling pin.

9) Bake the base in the oven for 10 minutes, remove and add your toppings and bake for a further 10 – 15 minutes until toppings are melted and bubbling and the base feels crisp.

Jul 11

Free From Kitchen’s campaign

Adopting a freefrom diet need not mean enjoying second best foods. But the reality is that there has to be some element of change.

As I know all too well, the freefrom food market is rapidly improving, but some products really are still a poor imitation of the ‘norm’.

When I was developing the recipes for my company, the main priority we had was that the products should be delicious, be it freefrom or not.

We are so lucky in this country to be able to get such great food. I want everyone to enjoy the food that they eat. I also think that everyone has the right to eat good food. This is something that should not be affected by income or allergies.

I want everyone to be able to cook and enjoy delicious food every day, if they choose. I dream of a day when it will no longer be difficult for people following a special diet to find and enjoy great food. This can be done.  No more second best!

So, this is the start of my #whatdoyoumiss campaign. I’ll be starting this on Twitter and Facebook and running this hashtag. You can also post below or email me ideas of foods you would love to enjoy but can’t find or have trouble making whilst following a freefrom diet.

Each week, I’ll be posting a new recipe for the most popular or interesting request. I really want to show you what great food you can enjoy whilst following a freefrom diet. Please also feel free to send me your favourite recipes. Do get involved!

Jul 11

Free From Kitchen Sausage Casserole

To me, it feels like such a cliché to talk about the weather. I mean, we have no control over it. And as much as I hate to talk about it, it does have a serious effect on what I want to eat.

I’m writing this as the rain is lashing down against the window. I’m actually on holiday in the Lake District. It’s so cold I’ve put on a thick cardigan and am sipping a steaming hot cup of mint tea. It feels like such a miserable day, yet at this precise time of year, I like to sit out in the sun all day, watching tennis and eating strawberries.

Instead, I’ve been dreaming of a hearty, warming meal this evening and ended up making this delicious sausage casserole. Filling, warming and wholesome.  Now I have to say, I am rather picky about my sausages. All those horror stories about what goes into budget sausages make me shudder, and frankly I’d rather go without than have one of those! Good sausages can be really hard to find if you are following a wheat and gluten free diet. It’s hard to find them at all, and when you do, they are not always good. My favourite are Musk’s sausages, which are made with British pork shoulder and rice instead of bread. These are very traditional pork sausages, simple and delicious. They embody the freefrom food I like best: where a natural alternative is used instead of a synthetic replacement for an allergen. Rice instead of bread or rusk. Much better than artificial chemicals. And what’s more, they are a family run company, based in Suffolk. Just the sort of company I love to support. I urge you to try them.

Back to the casserole, I find this a particularly good recipe to make using up storecupboard ingredients. I also make a large quantity and freeze in individual bags, as it makes such a quick supper on a week night (simply defrost and microwave for 4 minutes or so until piping hot) and that’s your meal sorted.

Hearty Sausage Casserole

Serves 4


  • 3 tbsp olive oil
  • ½ red onion, finely chopped
  • 1 clove garlic, crushed
  • ½ red chilli, chopped and deseeded
  • 1 tin whole plum tomatoes, crushes
  • ½ tin cannellini beans, drained and rinsed in cold, fresh water
  • ½ tsp chopped rosemary
  • 8 good quality sausages (Musk’s work really well)




  • Heat 2 tbsp olive oil in a frying pan. Add the onion and garlic and cook for a few minutes until golden and softened. Add the chilli and cook for another couple of minutes.
  • Add the tinned plum tomatoes and cook for ten minutes or so.
  • Meanwhile, heat the remaining tablespoon of olive oil in a frying pan and brown the sausages. You just need a little oil to stop them sticking at the start. I like my sausages really well browned, but this is up to you. Once they are done to your liking, place them on a plate covered in a few sheets of kitchen paper to blot some of the excess oil which they release whilst browning.
  • Add the drained beans and sausages to the tomato sauce with the rosemary. I like to leave this for around an hour to cook the sausages through and for the sauce to thicken.
  • Serve with a nice glass of red and some fresh vegetables or green salad.

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