Gluten and Dairy Free Vegetable Paella

serves / makes 2
15 prep time
15 mins cooking time


A basic paella recipe, feel free to experiment with what vegetables you use or for a more filling dish add in some chicken, chorizo and prawns.


  • 1 Onion, diced
  • 1 Tomato, diced
  • 1 Pepper, diced
  • handful of green beans, sliced
  • 1 Clove of Garlic, crushed
  • 2 Teaspoons Pimenton/Smoked Paprika
  • 150g Paella Rice
  • 1 Bay Leaf
  • 1/2 Teaspoon Turmeric
  • Salt & Pepper, for seasoning
  • 1/2 Teaspoon Thyme
  • Pinch of Saffron
  • 1000ml Vegetable Stock
  • Olive Oil, for cooking


  1. Heat the garlic and olive oil in a paella fan or frying pan
  2. Cook the beans, onions and pepper with the pimenton for 10 minutes
  3. Add the tomato, bay leaf, turmeric, salt, pepper, thyme and saffron and cook for another couple of minutes
  4. Add the paella rice and stock
  5. Cook on a high heat so the stock is bubbling, for 5 minutes
  6. Turn down the heat and cook for a further 10 minutes until the rice is al dente, add more stock if required
  7. Serve with gluten free crusty bread or a green leaf salad

Gluten and Dairy Free Sizzling Hot Steak Sandwich

serves / makes 2
5 prep time
5 mins cooking time


This is a really quick and easy lunch to make yourself for a treat. I used Marks and Spencer Made Without Wheat French Boule and Violife’s dairy free cheese slices.




  • 2 pieces of thin cut steak
  • drizzle of olive oil
  • salt and pepper for seasoning
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon smoked paprika
  • 2 slices gluten free bread
  • 2 dairy free (vegan) cheese slices
  • 1 tablespoon dairy free mayonnaise
  • 1 tablespoon gluten and dairy free chutney
  • handful of rocket
  • balsamic glaze


  1. Drizzle the steak in a little olive oil, season with salt and pepper and rub on the paprika and chilli
  2. Place a shallow pan on a high heat and cook the steaks for about 2 minutes each side
  3. Lightly toast the bread and layer up the steak, chutney, cheese, mayo, rocket and top with balsamic glaze

Steak Sandwich

Gluten and Dairy Free Meatball Sub

serves / makes 4
20 prep time
20 mins cooking time


You can pick and choose how long you want to spend making this sandwich. You can do the full recipe and make the rolls, meatballs and tomato sauce from scratch or if you are short of time you can use shop bought gluten and dairy free rolls. Or if you have no time at all you can buy gluten and dairy free rolls, meatballs and tomato sauce and just construct this sandwich!


For the sub rolls:

  • 225g gluten and dairy free bread flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 5 teaspoons dried yeast
  • 1/2 teaspoon white wine vinegar
  • 1/4 teaspoon of cream of tartar
  • 1 tablespoon caster sugar
  • 175ml dairy free milk, warmed
  • 30g dairy free spread, melted
  • 1 egg white

For the meatballs:

  • 200g minced beef
  • 200g minced pork
  • small handful of shredded fresh basil
  • 1 teaspoon oregano
  • 1/2 red onion, finely diced
  • 1 teaspoon coriander leaf
  • 2 tablespoons tomato puree
  • 2 teaspoons garlic paste
  • salt and pepper, for seasoning

For the sauce:

  • 1 onion
  • 1 garlic clove, minced
  • 1/2 teaspoon chilli paste
  • 1 teaspoon oregano
  • 200ml garlic and herb stock
  • 400g can of chopped tomatoes
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • salt and pepper for seasoning


To make the sub rolls:

  • Warm the dairy free milk in the microwave for 30 seconds, this brings it to the optimum temperature to activate the yeast
  • In a large bowl combine the gluten free bread flour, xanthan gum, salt, dried yeast, cream of tartar and caster sugar
  • Add the vinegar, warmed dairy free milk, melted dairy free spread and egg white
  • Mix together until a ball is formed, either knead on a floored surface or in an electric mixer for 5 minutes
  • Cover the bowl with lightly oiled cling film and place in a warm, draft free environment for 1 hour to allow the yeast to activate
  • Preheat the oven to 180 oC
  • Remove the dough from the bowl and place on a well floured surface
  • Divide the dough into four and shape into 4 sub rolls
  • Place on either a preheat baking tray or a pizza stone
  • Brush the subs with dairy free milk and place in the oven for 20-25 minutes
  • Remove from the oven and allow to cool

To make the meatballs:

  • Preheat the oven to 180 oC and line a baking sheet with either parchment paper or tinfoil
  • In a large bowl combine the beef, pork, basil, oregano, onion, coriander leaf, tomato puree, garlic and seasoning
  • Shape into meatballs and place on the baking sheets
  • Bake in the centre of the oven for 20 minutes

To make the sauce:

  • Gentle sauté the onion, garlic and chilli in a drizzle of olive oil
  • Add in the tomatoes, sugar, balsamic vinegar, oregano and garlic and herb stock
  • Simmer gently for 15-20 minutes until the sauce has thickened
  • Season to taste

GF DF Meatball Sub

  • To construct the sub, slice open the roll drizzle in a little of the tomato sauce, place in the meatballs and top with more tomato sauce.