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Gluten Free Heaven

Gluten Free Heaven February 2020

Gluten-Free Heaven brings you 101 carefully selected, seasonal, gluten-free recipes every issue. Whether you choose to eat gluten-free as part of a healthy diet, are gluten-intolerant or have coeliac disease, the great range of tempting and nutritious recipes in this beautiful magazine will help you enjoy varied and tasty meals every day of the week. And with a new issue every month, you'll never run short of new ideas, features and inspiration. Eating gluten-free can be a challenge - let Gluten-Free Heaven make your life just that little bit easier - and a whole lot tastier!

United Kingdom
Anthem Publishing
Back issues only
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1 min.

I'm all for detoxing, losing weight, doing more exerciseand watching the purse strings but, I can honestly say,January can do one! Not only is it a long month, but it'salso a hangover from the great Christmas period, replacingfun and frolics with diets and despair. Jesting aside, thislast month has been a struggle trying to alter the way I eat,drink and spend any free time I have, especially after theindulgences of December. However, it's just the one monthand hopefully I've picked up some good habits and will beable to go forward into the year with a slightly better attitude to my health and well-being. So, in effect, thanks january (but I won't miss you). Which leads us to February: What a time to be alive! Whether you are a fan of Valentine's…

1 min.
win! a bundle of freee breakfast goodies

worth £30 THE BIG GLUTEN-FREE SURVEY Have your say in the 2020 Reader Survey – sponsored by FREEE Here at Gluten-Free Heaven we want to find out what you think of the magazine, what we can do to make it better, what you would like to see more (or less) of in the magazine and also to have your input on the design and content of it. This is your magazine so we need to know how you want it to look and feel! EVERYONE who enters the survey will be entered into our competition to win a FREEE Gluten-free & vegan break fast bundle worth £30 INCLUDING: 1 x FREEE Cereal Flakes 1 x FREEE Fibre Flakes 1 x FREEE Corn Flakes 1 x FREEE Chocolate Stars 1 x FREEE Pancake Mix 1 x FREEE Seeded Bread Mix 1 x FREEE Apple…

3 min.
in season

CABBAGE Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage and belongs to the 'cole crops' or brassicas, meaning it is closely related to broccoli and cauliflower, Brussels sprouts and savoy cabbage. Cabbages are prepared many different ways for eating; they can be pickled, fermented, steamed, stewed, sautéed, braised or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fibre. Russia has the highest annual per capita consumption at 20 kilos per person! Also in season… Leeks Celeriac Cauliflower Kale Parsnips Oranges Rhubarb Guinea fowl Cabbage bake Serves 4-6 | Prep 20 mins | Cook 1 hr | Calories 459 (per serving) 1kg (2lb 2oz) floury potatoes, e.g.…

26 min.
chocolate heaven!

Salted chocolate brownie Serves 12 | Prep 20 mins | Cook 40-45 mins | Calories 582 (per serving) FOR THE BROWNIE 120ml (4fl oz) vegetable oil, plus extra for greasing50g (1¾oz) dark chocolate, at least 60% cocoa solids, chopped120g (4oz) chocolate spread80g (2¾oz) gluten-free cocoa powder350g (12oz) golden caster sugar, or caster sugar½ tsp flaked sea salt, plus extra to serve200g (7oz) gluten-free plain flour mix½ tsp gluten-free baking powder½ tsp xanthan gum3 tbsp milk3 large free-range eggs FOR THE ICING 180g (6oz) butter, softened325g (11oz) icing sugar35g (1½oz) gluten-free cocoa powder2 tbsp milk¼ tsp flaked sea salt1 tsp vanilla extract 1 For the brownie: Preheat the oven to 180°C/Gas Mark 4. 2 Grease and line the base of a 35x24cm (14x9½in) baking tin with greaseproof paper. Grease the paper with a little vegetable oil. 3 Place the…

8 min.
pancake day fry-up

Redcurrant pancakes Serves 4-6 | Prep 15 mins | Cook 10 mins | Calories 504 (per serving) FOR THE PANCAKES 275g (9oz) gluten-free plain flour mix½ tsp xanthan gum3 tsp gluten-free baking powder1 tbsp caster sugar¼ tsp salt2 large free-range eggs, at room temperature375ml (13fl oz) whole milk60ml (2fl oz) vegetable oil1 tsp vanilla extract2-3 tbsp butter, cubed TO SERVE 225g (8oz) redcurrants3 tbsp icing sugar, plus extra for dustingjuice of ½ a lemon250ml (9fl oz) extra thick double cream, or clotted creammint sprigs, to garnish 1 For the pancakes: Whisk together the flour mix, xanthan gum, baking powder, sugar and salt in a large mixing bowl. 2 Thoroughly whisk together the eggs, milk, oil and vanilla extract in a measuring jug. Gradually whisk into the dry ingredients until a smooth batter forms. 3 Preheat a non-stick frying…

1 min.
save 30% when you subscribe

SUBSCRIBE TO Gluten-Free HEAVEN Your UK subscription offer Save 30% on the shop price Just £10.45 every 3 months by direct debit* Never miss an issue packed full of gluten-free recipes Free delivery direct to your door Subscription rates for international readers You can save up to 30% too! EUROPE €20.99 every 3 months AUSTRALIA $31.99 every 3 months USA/CANADA $24.99 every 3 months REST OF WORLD £20.99 every 3 months ORDER NOW! anthem.co.uk/gfsubs +44 (0)1371 853 609 Complete the form opposite and send FREEPOST…