Gluten free recipes: Becky Excell shares recipes from new cookbook for

UK food blogger and author Becky Excell has built up a strong following with her mission to make gluten-free cooking easier.

Excell, a diagnosed coeliac and a Coeliac UK ambassador with more than a million followers on social media, continues that goal with her latest cookbook Feel Good Gluten Free.

The book features more than 100 recipes that are not only gluten-free, but as achievable as they are delicious. They also minimise processed ingredients, maximise whole foods and fibre, and, best of all, will satisfy those cravings so many with coeliac disease or gluten intolerance will relate to — whether it’s a creamy pasta, fluffy pancakes, a speedy stir-fry, or a decadent lemon cake.

Here, Excell shares two of her favourite recipes from the new book.

Creamy lemon chicken spaghetti

The chicken sizzles, the spaghetti goes straight into the pot, and everything simmers in lemony stock so the sauce turns silky smooth without needing tons of cream. A spoonful of light cream cheese, peas and a handful of spinach finish it off so it’s creamy, fresh and a breeze to make. It’s the kind of dinner you’ll crave on repeat: zesty, bold, one pan, and done in 30.

Serves 4

Garlic-infused olive oil in a spray bottle

400g skinless, boneless chicken thighs, thinly sliced (or skinless breast fillet, cut into bite-sized chunks)

½ tsp each of fine salt and black pepper

Finely grated zest of 1 large lemon, plus the juice of half

1 tsp dried oregano

300g gluten-free brown rice spaghetti

Generous 2¾ cups hot gluten-free chicken stock

150g frozen peas

1 heaped tbsp light cream cheese

60g baby spinach leaves, roughly chopped

Place a large casserole dish over a medium heat and spray well with olive oil. Add the chicken, season with the salt and pepper and fry for 7-8 minutes (thigh) or 3 minutes (breast) until lightly golden.

Stir through the lemon zest, reserving a little of it to serve, and dried oregano and cook for 30 seconds. Lay the brown rice spaghetti in the pot, pour over the hot stock and lemon juice, bring to the boil, then reduce to a gently bubbling simmer, nudging the spaghetti under the liquid.

Simmer for 10 minutes, stirring every couple of minutes to separate the strands and keep them submerged.

Add the peas and cream cheese and simmer for 5 minutes more until the pasta is al dente and the sauce is silky (add a splash of water if you prefer it looser).

Fold through the spinach until just wilted. Scatter the reserved lemon zest over each portion to serve.

Caramelised pork and leek spring roll bowl

Sticky-sweet, umami pork over soft rice vermicelli with a colourful tangle of carrot, cabbage, capsicum and crunchy bean sprouts. It’s like a deconstructed spring roll (no deep-frying required) that you can justify eating for lunch! Leek greens and ginger bring fragrance, while the sugar and fish sauce work harmoniously to ensure those glossy, savoury, caramelised twangs. It’s big flavour guaranteed and straight into bowls in next to no time. Fresh lime at the end makes everything pop.

Serves 2

1 tsp garlic-infused olive oil

80g leek, finely diced

2cm piece of peeled and finely grated fresh ginger

¼ tsp dried chilli flakes

250g lean pork mince

2 tbsp light brown sugar

1 tbsp fish sauce

2 tbsp gluten-free soy sauce

1 medium carrot, grated

1 red capsicum, cut into thin strips

⅓ savoy cabbage, shredded

Small handful of bean sprouts

100g dried vermicelli rice noodles or brown rice noodles

Small handful of spring onion greens, sliced

Lime wedges, to serve

Place a large non-stick wok over a high heat and add the oil. Add the leek, ginger and chilli flakes and stir-fry for 2-3 minutes until fragrant.

Add the minced pork, break it up and cook for 2 minutes. Sprinkle over the sugar, fish sauce and 1 tbsp of the soy sauce. Let it sizzle undisturbed until the liquid evaporates and the pork browns, then stir. Stir once or twice more until sticky and caramelised.

Add the carrot, capsicum, cabbage and bean sprouts, and stir-fry for 5-6 minutes until just tender with a little bite. Stir in the remaining soy sauce.

Meanwhile, cook the noodles according to the packet instructions, and drain. Divide the noodles between 2 bowls, spoon over the pork and veg, top with the spring onion greens and serve with lime wedges to squeeze over just before eating.

This is an edited extract from Feel Good Gluten Free by Becky Excell, $45, published by Quadrille.