A lot of people tend to assume that being gluten and dairy free means you miss out on tasty food. When I tell people that I’m unable to eat anything that contains gluten or dairy the first question I always seem to get is “so what do you actually eat then, lettuce?!’. This is not the case at all and one of the main points I try to get across on my social media is that there are still so many amazing and delicious foods you can eat if you have allergies or intolerances and I absolutely love cooking and baking for other people to show this.
I made a delicious gluten and dairy free buffet style lunch for Mothers Day last weekend and after posting a photo on Instagram, have had lots of messages asking exactly what I cooked and the recipes. So here goes, here’s my ‘go to’ gluten and dairy free buffet spread if I am catering for people that are also gluten and dairy free, or even if they aren’t, it’s still very tasty!
Pulled pork –
I have to say, the star of the show was the pulled pork I made using The Tummy Diaries recipe (click here for the recipe). The pork is gluten free, dairy free and low fodmap and is marinated in GF mustard, brown sugar, chilli flakes, paprika, salt, pepper and garlic infused oil and then cooked for 8 hours!
Cooked chicken –
As well as the pulled pork, I also cooked chicken just in case there wasn’t enough meat (I like to be prepared!). I cooked the chicken the night before and left it in the fridge over night.
Herby, onion and garlic potatoes –
These potatoes are the perfect accompiament for a buffet style meal. You will need:
-8 jacket potatoes, peeled and chopped into small squares
-1 white onion
-1 tsp chopped garlic
-1 tsp dried thyme
-1 tsp dried basil
-salt and black pepper
-2 tbsp extra virgin olive oil
- Pop your chopped potatoes into a microwavable bowl with 1/2 cup of water and microwave for 4 and a half minutes. You may need to do this in 2 separate batches if you are cooking for lots of people! Take out the microwave and drain. Spread out on some baking paper and leave to completely cool/dry which will take around 30 minutes.
- Whilst the potatoes dry, chop up your onion and garlic.
- Once dry, transfer the potato chunks to an oven proof dish and mix in your chopped onion, garlic, herbs, salt and pepper. Pour your extra virgin olive oil over the top and cook for around 50 minutes or until crispy.
Tomato and coriander rice –
A really simple yet tasty dish that I love making to go with a buffet is tomato and coriander rice. To do this I cook white rice and once ready stir in some Free From tomato pesto and a handful of coriander. So quick and easy!
Guacamole is always a huge hit, everyone loves an avocado! To make my guacamole you will need:
-1/4 tsp chilli flakes
-salt and black pepper
-1 tsp fresh coriander
- Chop your avocados in half, take out the stone and transfer to a dish.
- Smash the avocado with a fork and add in your lime juice, chilli flakes, salt, pepper and fresh coriander. Mix together and serve!
Pineapple salsa –
To make my pineapple salsa you will need:
-small handful of fresh mint
-2 small fresh chilli’s
-1 small red onion
-2 tsp extra virgin olive oil
- Chop your pineapple into slices and fry in a saucepan for around 5 minutes, until it starts to brown.
- Once cooked, chop your pineapple into small chunks and add to a bowl.
- Chop your chilli into small pieces and add to the bowl.
- Squeeze in the juice of 2 limes and add your extra virgin olive oil.
- Chop your red onion and fresh mint into small pieces and add to the bowl. Mix well and serve!
Salad bowl –
I also made a huge salad bowl as a side which contained mixed lettuce leaves, cucumber, tomato, chopped carrot and red pepper.
Other sides –
Other gluten and dairy free sides I included were gluten free pittas by Marks and Spencer’s, Manomasa crisps, plain tortillas, hummus and lots of sauces. As you can see, I also included rolls and cheese for the non coeliacs!
For dessert I did some gluten and dairy free baking using my favourite recipes, including doughnuts, lemon and raspberry cake and brownies! I made all of these cakes the day before the buffet.
I made a selection of 3 different gluten and dairy free doughnuts using my own recipe, 4 cinnamon sugar, 4 lemon drizzle and 4 raspberry glazed.
Lemon, raspberry and yoghurt cake
I used a recipe by Becky Excel for this delicious lemon and raspberry cake. Click here for the recipe.
Fudgy coconut brownies
For the brownies, I used a Good Food recipe but adapted it by using gluten free flour and dairy free butter. Click here for the recipe.
So there you have it. My gluten and dairy free Mother’s day buffet with recipes! I hope this has given you some inspiration if you are hosting a lunch or dinner soon, and if you do use any of the recipes, let me know what you think!