Free From Halloween Tips

Use Pumpkin


Pumpkin carving wasn’t brought into Halloween tradition until the late 19th century when Irish immigrants brought the custom to North America, but now the fruit has become a symbol of the holiday. More importantly pumpkin is also gluten and dairy free and can be used as the centre piece for many tasty dishes. We’ve put together a Pinterest board of our favourite pumpkin recipes from around the web. Check it out here.

Jelly Shots

jelly shots

Jelly is gluten free (but as you know always read the label!) so why not couple it with a splash of spirit so the adults can get involved in the fun and games. Use different coloured jelly’s and only add the alcohol to a smattering so you can play a ghostly game of shot roulette!

Apple Bobbing 

apple bobbing

The game:

Place apples in a basin of water.

Blindfold contestants.

Their aim is to take as many apples from the basin only using their mouth as possible.

The person with the least amount of apples in their basin at the end of the allotted time wins!

Apples are 100% naturally gluten and milk free meaning you and your friends and family can all take part in this traditional Halloween party game.

Did you know: This game was traditionally played by the Romans to remember the goddess of trees and fruits, Pomona.

Prepare For Trick or Treaters with Allergies

Six children in costumes trick or treating at woman's house

With us lot being more allergy aware than the regular trick or treater, we should take the time to cater for the children knocking on our door on Saturday who, due to allergies,  may not be able to eat any of your sweets. So why not stock up on things like bouncy balls, glow stickers, fangs and sticky spiders so that they can join in on the fun!

National Curry Week – Best Gluten Free Supermarket Sides


curry 2


Ashoka – Bombay Biryani


‘Good heat after the spices’ 4/5

‘Good texture and strong flavour. The grains are a good length too, but it is perhaps a bit salty’ 3/5

‘Warm spice and the rice has a nice soft and sticky texture. Not too stodgy and the it’s got a nice appearance’ 4/5

‘Looks really good and colourful and the taste matches the appearance. Spicy and soft but the veg is very rubbery.’ 4/5

Uncle Ben’s Veg Pilau Rice

uncle bens

‘Good Savoury taste like golden rice packet. Really nice visually as well’ 4/5

‘Bland and no real flavour. Nice texture to the rice though’ 2/5

‘Quite citrusy taste, really different to other microwaveable rice. Nice appearance too’ 4/5

‘Bland, not much too it’ 1/5

‘The appearance is really nice and fresh. There’s good colour and a nice chilli flavour’ 3/5

‘Flavoursome and very fragrant’ 5/5

‘Bland with a slight after taste’ 2/5

Veetee Peri Peri Rice


‘Vibrant to look at, but it’s not exactly natural looking.’ 2/5

‘Poor flavour profile and very mushy’ 1/5

‘Is this sweet and sour? bland appearance and weird ‘tomatoey’ taste’

‘Soft texture and very subtle flavour’ 3/5

‘Colourful appearance. Strong chilli and tomato taste, nice texture too.’ 4/5

Tilda – Lime & Coriander Rice

tilda lime

‘Nice and citrusy. Almost a thai infused rice. Good texture and herb distribution. Tastes a lot better than it looks’ 4/5

‘Strong lime and coriander flavour. Good grain length and nice texture in the rice.’ 4/5

‘Not a nice flavour, but the rice texture is good.’ 1/5


Geeta’s – Premium mango Chutney


‘Nice and sweet but not much sweet. Really like the onion seeds, very authentic’ 4/5

‘Sweet flavour, and good chunks of fruit. Very moreish’ 4/5

‘Nice kick – good flavours and variety of tastes.’ 5/5

Tesco – Cucumber Raita Dip


‘A bit sour and a poor after taste’ 1/5

‘Too artificial and gloopy. Not sure whether garlic mayo or raita?’ 2/5

‘Great flavour and better than most raita’s I’ve tasted. Good thickness. Has it got cheese in?’ 4/5

Tesco finest – Mango chutney

tesco finest

‘Flavours not balanced. Too strong and the appearance isn’t the best’ 3/5

‘Strange spice and very thick’ 1/5

‘Darker than others – looks like sweet and sour not mango chutney’ 3/5

‘Awful’ 0/5

Patak’s Mango Chutney


‘lumps are too big, and the flavours not balanced it’s far too strong’ 2/5

‘Sweet but too runny’ 2/5

‘Really nice, fruity and sweet.’ 4/5

‘Very nice, lovely fruity flavour and the textures superb.’ 5/5


Sharwoods’ Mango Chutney



‘Very moreish because of it’s tangy core. Very smooth appearance’ 4/5

‘Tastes like cardboard.’ 0/5

‘Could do with added chilli flakes or fruit pieces. Better flavour than expected though.’ 4/5

‘Strong kick and aftertaste. Very fruity!’ 4/5


Tesco – 8 Plain Pappadums

poppadoms Tesco

‘Good solid crunch, not very thick though and slightly bland’ 1/5

‘Crispier rather than crunch. Very tasty though.’ 4/5

‘Bland and it leaves slight residue in the mouth’ 1/5

Morrisons – Plain Poppadoms



‘Some spice to it, good flavour and crunch.’ 3/5

‘Just your standard poppadom really.’ 4/5

‘Poor appearance and the texture isn’t the best. A bit too salty. Nice and crunchy though.’ 2/5

Patak’s Poppadoms


‘Good bite and nice fried taste’ 5/5

‘Oily appearance but very crisp and tasty’ 3/5

‘Slight spice kick, and it has a good crunch.’ 3/5

‘Looks homemade when it comes out the microwave. Bubbly texture and very crispy.’ 5/5


Tesco – Free From Pitta Breads

tesco pittas

‘Bland taste, but the texture was quite bubbly. Felt it crumble as soon as it went in my mouth.’ 3/5

‘Dry, no flavour, no salt.’ 0/5

‘Dry.’ 2/5

‘Dry bread and it’s very bland. Tastes quite starchy and floury.’ 1/5

Tesco – Garlic Coriander Naan

garlic naan

‘Very strong flavour but not in a good way.’ 1/5

‘Moister than other gluten free naans and slightly more gooey than expected.’ 4/5

‘Looks really good, but once again it was dry and with little spice.’ 3/5

Livwell Garlic & Coriander Naan bread


‘Looks like it should be full of flavour, but it’s not.’ 1/5

‘Visually it’s very nice but it’s more like a pitta bread. Very dry and bland. Nice herb usage though.’ 3.5/5

‘Preferred this naan than the other 2. It has a very floury mouth feel though.’ 3/5


Curry Sides


gf naan
Whether it be for mopping up the left over curry sauce or to provide a soft absorbent base layer, bread is a perfect accompaniment for the much loved curry. Flatbreads and naans are the most popular sides and they can be made and bought gluten free. To add an extra element to your free from naan add cheese and chilli which are both naturally gluten free ingredients. Find below Coeliac UK’s recipe for a soft pillowy naan bread:

200g (8 oz) Gluten Free Flour
1 tsp dried yeast or ¼ oz fresh yeast
1½ tsp sugar
3½ fl oz hand hot milk
¼ tsp salt
½ tsp gluten free baking powder
½ egg beaten
1 tbsp oil
2 tbsp yoghurt

– Dissolve the yeast and the sugar in the milk and leave in a warm place for 10 minutes until frothy.
– Sieve together the flour, baking powder, and salt.
– Add the yeast mixture, oil and yoghurt and mix to a soft dough. Place in a greased plastic bag and leave in a warm place for 45-60 minutes.
– Dust a surface with gluten free flour and kneed the dough for 1 minute.
– Divide into 4 pieces shape in to ovals and cook under preheated grill for 2-3 minutes


Rice is the most common and most effective accompaniment for curry. An unadorned rice is normally the preference for a lot of curry eaters as it provides a stable and unenthused foundation for the curries flavours and spices. This being said, a lot of curry lovers enjoy an equally exciting rice with their main dish and at ilumi we’re not short of flavoursome sides that will enhance your favourite curries.


White Long Grain Rice


Yellow Basmati Rice

Mushroom Rice copy 2

Spiced Mushroom Rice

Piri Piri Portuguese Rice copy 2

Piri Piri Portuguese Style Rice


Brown Long Grain Rice


Rice & Chickpea Mix

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Kashmiri Easy Cook Rice

Tip: A sprinkling of saffron or curry leaves will add an extra citrusy tang to your rice.



Our Lentil Dahl complements many a curry, with its warm fragrant spices of cumin, cardamom and cinnamon. Dhal is a delicious and healthy alternative to more traditional curry sides, however it can be complemented and made that bit more entertaining with the addition of fried onion, coriander or chilli flakes.




Lentil Dahl



Samosas are again commonplace on the menus of Indian restaurants and curry houses. The ‘Indian Cornish pasty’ can be filled with either meat or veg and is also popular both mild and hot. With the creation of the samosa being so open to alteration depending on a persons taste, this makes a gluten free alternative that bit simpler to produce. You can follow a regular samosa recipe but instead of using plain flour you’ll need a blend soy, rice, tapioca and potato flour.

ilumi in Asda – Store Guide

Since we announced that ilumi was taking the faithful leap from online to in store, we’ve had many requests and queries for information about which Asda supermarkets our ready meals and noodle pots will be stocked. So we thought we’d provide you with a definitive guide to which stores will be selling ilumi!

Find below a downloadable document which states the item, the variety and the Asda store name (city/town name) so you can see whether your local Asda will have ilumi on their shelves.

ilumi Asda store guide – Download here


To find your hometown store all you need to do is:

highlight the top title row.



Then go to the ‘data’ tab at the top of the document and click filter.

Untitled 2

A small arrow will appear on the title row. Click this and a drop down list will appear with the towns and cities of all the Asda stores ilumi is stocked in. Search for your hometown or closest city and if ilumi is on the shelves, the dish and variety that is stocked will appear in the relevant columns.

Untitled 3

Unfortunately not all of the ilumi range made it over to retail, but the dishes that did make it are definitely some of our tastiest. Take a look at which meals and snack pots you can find in your local Asda store:

Kerala Chicken Curry

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Marinated chicken in a mild and creamy southern Indian curry sauce made with coconut milk and aromatic ground spices.

Za’atar Chicken

Reduced-image-Za'atar-Chicken_Front Reduced-image-Za'atar-Chicken_Rear

We’ve taken the classic Moroccan spices of cinnamon, ground coriander, cumin and turmeric and used them to spice up our delicious free range chicken, to which we have added brown basmati rice, raisins and apricots for a truly comforting Middle Eastern supper.
Beef in Black Bean Sauce


The unique slightly salty, bitterness of the fermented black beans gives a caramelised note and a depth to this Asian dish much as an ale does to a classic beef stew! The beef is cooked in a sauce made from the black beans, along with chili, garlic, soy, vinegar, and a touch of sugar…a great balance of salt, sweet, sour and heat!

Slow-Cooked Beef Casserole

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Slow cooked gluten-free beef casserole in a fresh beef stock, red wine and thyme gravy with diced potato and chunky vegetables.

Mediterranean Style Rice with Pork and Chorizo

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Our marinated pork and diced chorizo make great partners in this Mediterranean influenced dish. Their smoky, meaty flavours combine with onion, long grain brown rice and peppers to create a comforting robust dish.

Sweet Chilli Stir Fry Sauce

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An Asian influenced sweet and sour combination of tomato, honey, ginger and white wine vinegar.

Sweet Soy & Ginger Stir Fry Sauce

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Winning Highly Commended in the store cupboard catergory at the 2015 Free From Food Award our Sweet Soy & Ginger sauce really adds that extra element to your stir fry. For an extra kick add some finely chopped chilli and fresh, chopped coriander just before serving.

Kashmiri Rice



A savoury mix of long grain rice with sultanas, apple, spices and cumin seeds. A new fruity Asian-inspired dried rice mix with a subtle spice from ilumi – easy cook on a hob.

Vietnamese Beef Pho Rice Noodle Pot

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Vietnamese Pho instant rice noodles with spicy beef stock, red peppers, mushrooms, spring onion, leeks and coriander – a delicious and fragrant lunch time treat. Just add hot water. All gluten free of course!

Tom Yum Rice Noodle Pot

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Enjoy this hot and spicy Tom Yum-style noodle broth as a quick and easy snack or lunch time treat. Instant gluten free rice noodles with a spicy and fragrant sauce. Suitable for vegetarians.

Sweet Chilli Rice Noodle Pot

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A quick and easy ‘posh pot noodle’ with gluten free rice noodles – a classic sweet chilli flavour with a medium spicy kick. Just add hot water!

Singapore Rice Noodle Pot

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Instant rice noodles with a Singapore-style curry sauce with carrot, spring onion, red onion and peas. A vegetarian ‘posh pot noodle’ with a mild heat. Just add hot water and you’ve got a tasty on-the-go lunchtime snack.

Gluten Free Gem – Restaurant Review

2 Oxford Place, Leeds

A couple of colleagues & I went out recently to celebrate the launch of the new ilumi noodle pots – all our hard work in the design, recipe development, overcoming production issues and tight deadlines. And where better to go for lunch than a gluten free restaurant! As the brand manager of ilumi, I’m not personally gluten intolerant but this restaurant had such good reviews it was a natural choice while I was working in our Leeds office for the day.  I called to book the table and was asked if I had any other dietary requirements “besides gluten free” – I thought it was refreshing to be asked before even arriving at the door.


A little quirky place just next to the Town Hall, 2 Oxford Place was a welcome sight full of delightful British eccentricities and cosy décor. Dainty teapots, mis-matched tea cups and crystal glassware decorate every available space. My colleague and I got a table near the window which was a treat, (especially in the Autumn sunshine) – I’m not sure the larger tables at the back of the restaurant would have such a bright and airy mealtime.


The menu was wide and varied with a good selection of everything from salads, sandwiches, pies and sharing boards. And all gluten free of course! Alternative dairy-free and vegan menus were also available, which was again, refreshing to know specific dietary requirements were catered for (without the customer having to ask).

I selected the BBQ pulled pork burger with Monterey Jack cheese, while my companion had the Risotto of the Day – a beetroot risotto which (as you can see by the pictures!) was a plateful of pink perfection!  They also featured a soup of the day (Mushroom) and a Quiche of the Day (Tomato and Goats Cheese). My burger came literally oozing out of its’ gluten free “English muffin” (a bun) – you certainly wouldn’t have been able to eat this with your hands! The roll was nicely toasted with a floury appearance (although it obviously wasn’t …!) The burger was a real treat for a Thursday afternoon.


The great thing about this restaurant was the fact that a customer wouldn’t even have to ask or blink twice about ordering something that traditionally would have been unavailable to them – (I’m sure) giving coeliacs and those with a gluten intolerance a sense of freedom and spontaneity when ordering. The other thing about my meal is that I ate a massive burger on a sunny lunchtime without that heavy, sleepy, sluggish feeling afterwards (and I’m writing this about 2 hours after I left the restaurant – and I’m just comfortably full!)


I’d heard on the grapevine that getting a table at this place can be tricky so we were lucky to get a booking – particularly this is meant to be difficult at the weekend. I would suggest this is a great place for a bite to eat at lunch and the afternoon teas would be a relaxed place to get together with a friend or two. If you’re in the Leeds area, it’s definitely recommended – and currently as the #6 best restaurant on Tripadvisor in Leeds, it obviously appeals to more than those with dietary requirements.

Tom Catterick – Interview


Tom Catterick




Fly half


Newcastle Falcons


I started playing rugby when I was about 4 or 5 when my dad took me down to our local club. Since then I’ve never really looked back to be honest, I played pretty much any sport growing up but rugby was the most constant.

I moved school in year 8 to Barnard Castle and it was there where I was picked up by the Newcastle Falcons Academy aged 15.

I continued training at school and with the academy, and then at 18 I signed a contract to go full time with the 1st team, and i’m still here today, enjoying it as much as ever.

Career highlight?

Earning my first England age group cap at under 16 level against Wales

Talk us through your weekly schedule…

If we have a game on Saturday our weekly schedule usually starts with a Monday morning meeting about the previous game, one meeting as a team and then separate meeting as forwards and backs.

After the meeting we walk through any little detail changes we think we need to clear up, then its recovery time with food and massages.

Tuesday is the high intensity day where we will do a weights session and two field sessions, the first session we separate into backs and forwards and concentrate on what we need to achieve as a unit and our second session is a team session, usually with a fair bit of contact and a lot of running.

Wednesday is our day to relax and recover from the day before, so some of us head to our gym and get in the pool or Jacuzzi.

Thursday is what we called a moderate intensity day where we have a gym session and one field session that contains pretty much no contact and a little less running.

Friday is a simple team run where we practice some of the plays we want to take into the game the next day. It’s a very short, sharp, high intensity session that lasts no more than 30 mins.

Saturday is game day and Sunday is a day off with some recovery involved.

Tom catterick falcons.jpg 2

Talk us through your diet. What do you eat? why? and how does this effect your performance and recovery?

I like to eat a lot of chicken. It’s simple, easy to cook and tastes pretty good no matter what sauce you have with it. I eat a lot of rice because, once again, it’s very easy to cook and i’m not the heaviest guy so I need to keep my carbs in there to keep my weight on and the energy high.

The last thing you want to do when training a lot is have no energy through cutting out carbs, as it can lead to lower muscle function and increase in injury risk.

As a professional rugby player, which foods are essential in your diet?

Chicken, turkey, pasta , rice and avocado.

Why are these foods essential?

These food are essential for me because it means I have a good balance of protein, carbs and fats.

They allow my body to recover from training and also refuel the energy stores that have been depleted from running around and tackling guys a lot bigger than I am.

If you’ve had an over indulgent summer and you want to get fit and ready for the new season, what do you do? How do you change your diet?

If I’ve had a big summer, the first thing I do is get back into the gym. I start trying to get back into good habits with lifting weights and running. Of course along with that I alter my diet, so that if I’ve put a little bit too much fat on, ill drop my carbs a little and up my fats and protein, still keeping carbs in there but almost always around training times.

When you’re injured how do you adjust your diet to prevent weight gain?

Big thing when your injured is adjusting your portion sizes. If you tend to eat exactly the same amount as you did when you were training with the team that’s when you gain weight. so I adjust my portions, and again, base all my carbs around my training times – very similar to my off season training.

Finally…..who’ll win the world cup?

I’d like to think England can on their home patch!


Are You Match Ready? Gluten Free Party Food

Kerala Curry Chicken Kebabs

kerala skewers

An easy, tasty midweek treat. Light summer meal or stick it on the barbeque. Equally as nice with our Thai Red Curry Sauce!

  1. Season the chicken and place in a bowl with the Kerala Curry sauce to marinate (ideally overnight but for as long as you can).
  2. Prepare the wooden skewers (if using) by soaking for 10-30 mins to make sure they don’t burn.
  3. When you’re ready to eat, heat up a griddle pan with a drizzle of olive oil on a medium heat. Carefully place the skewers into the pan and brown off on all sides until cooked through, about 10-15 minutes. Alternatively heat up the grill or a BBQ and cook for around 20 minutes until gently charred and the meat is cooked through.
  4. Meanwhile lightly dry fry the desiccated coconut in a small frying pan until lightly browned. Sprinkle the coconut over the skewers to bring out the rich curry flavours in the sauce.
  5. Serve with a little bowl of leftover sauce, wedges of lime and a fresh dressed salad. Would be lovely eaten outside served with a bowl of ilumi Wild Rice & Chickpea mix to share.

Kerala Sauce 02


Soy & Ginger Stir Fry Beef Platter

soy cups


Create a platter of bite-size party pieces for a summer barbeque or posh picnic. Easily doubled for a bigger party.

  1. Season the strips of beef and place in a bowl with the Soy & Ginger sauce to marinate.
  2. Firstly prepare the noodle nests. Heat 1 tbsp olive oil in a frying pan over a medium heat. Using a fork and spoon, twirl a spoonful of noodles (like you would eat spaghetti!) into a little parcel. Create 4 parcels. Carefully lift each parcel into the frying pan and gently fry for 4-5 mins to create a slightly crisp base. Gently turn over and fry for another half a minute to give a bit of colour to the top. Remove and set aside while you prepare the beef.
  3. Return the frying pan to the hob and turn up the heat to medium-high. Add a little more oil and add strips of beef. Sprinkle with a tablespoon of sesame seeds. Fry until coloured all over, and cooked to your liking (3-4 mins). Remove and set aside.
  4. Meanwhile, wash and carefully tear lettuce leaves off the head of the Little Gem lettuce.
  5. Nestle strips of steak onto the noodle nests and within lettuce leaf cups. Garnish with finely chopped spring onions and thin slices of red chilli. Sprinkle more sesame seeds to taste.
  6. Pop any leftover sauce into a dish with a teaspoon for guests to add to their bitesize mouthfuls!

Soy and Ginger Beef Platter

Red Thai Curry Chicken Naan Breads

thai naans


Enjoy an easy mid-week meal with this gluten free Thai-inspired dish. On the table in less than 20 minutes! Replace chicken with firm white fish, or roast chunky vegetables such as sweet potato, aubergine, and baby sweetcorn for approx. 20 minutes before serving with Thai Curry sauce & gluten free naan breads.

  1. Heat up a frying pan with a drizzle of olive oil on a medium heat. Gently fry until the chicken for 10 minutes or so until cooked through.
  2. In the last minute of cooking, add sauce to the pan with the chicken and cook until hot.
  3. Heat up grill or oven to cook naan breads, as per packet instructions.
  4. Serve by pouring chicken and sauce over naan breads. Garnish with a sprinkling of crushed chillies. Ideal with a small serving of basmati rice, garnished with finely diced fresh green peppers.

Mini Pizza’s

tomato and herb pizza



A great option to get the kids involved in cooking – simple, ready in minutes and half the cost of a shop bought option. Try a selection of different toppings. We’ve used buffalo mozzarella & goats cheese as dairy free options but add whatever you like!

  1. Open pouch of ilumi Tomato & Herb Sauce and spread 1-2 tablespoons of sauce over the top of each pizza base.
  2. Top with as much or as little topping as you like! We suggest tearing chunks of buffalo mozzarella & draping slices of parma ham on top of your pizza. Alternatively try slowly frying wedges of red onion for 10-15mins until soft and starting to caramelise along the edges. Crumble goats cheese on top with a handful of finely diced green peppers.
  3. Bake for 10 minutes until the cheese has begun to melt and the toppings are golden brown.

Tomato and Herb Sauce 02

Sticky Sweet Chilli Chicken Wings

wings sweet chilli

A family friendly mid-week dinner. Stick it all in a roasting tin and you’re sorted!

  1. Tip pouch of ilumi Sweet Chilli Sauce into a big bowl. Add chicken wings and marinate for as long as you can (ideally overnight).
  2. Heat oven to 180°C / gas 6 and pre-heat a big baking tray or roasting tin.
  3. Tip chicken wings onto pre-heated tray and cook in the oven for around 30-35 minutes until sticky and slightly charred.
  4. Alternatively, to cook on the BBQ, pop in the oven for 20 minutes and finish off on the BBQ for the last 10 minutes or so.
  5. Serve on a big help-yourself platter with a large bowl of crisp salad and ilumi long grain rice (optional).

Sweet Chilli 02


Gluten Free Fish and Chip Shop Directory

Marshall’s Tynemouth


Every other Thursday Marshall’s Fish & Chip Shop in Tynemouth serves an exclusive gluten free menu.


33 Front Street
NE30 4DZ


Phone: 0191 257 2435

Opening Times:

11:30 am – 8:30 pm Monday -Saturday

11:30am – 6:00pm Sunday
Maguires Fish & Chips

Gluten Free Fish and Chips available on request.

Burnopfield Road,

Rowlands Gill,

Tyne and Wear,


Phone: 01207 542 235

34 Burrowgate,
CA11 7TA
Opening Hours:

Monday:  4:30 – 9:00
Tuesday: 11:30 – 2:00 // 4:30 – 9:00
Wednesday: 11:30 – 2:00 // 4:30 – 9:00
Thursday: 11:30 – 2:00 // 4:30 – 9:00
Friday: 11:30 – 2:00 // 4:30 – 9:00
Saturday: 11:30 – 2:00 // 4:30 – 9:00
Sunday:  4:30 – 8:00

Scotts of Helmsley

scotts helmsley

Scotts’ gluten free dishes are seeing them become a firm favourite with diners suffering from an intolerance to wheat. For more info click here.


6 Bridge St, York,

North Yorkshire

YO62 5BG

Opening Hours:
Mon – Thu 11:30 – 9:00pm
Fri – Sun 11:30 – 9:30pm

Blakeley’s Fish and Chips


Offer a gluten free batter for customers with specific dietary requirements.

Opening Times:

Monday – Friday: 11am – 9:30pm
Saturday: 11am – 8pm
Sunday: 1pm – 5pm


Blakeley’s Fish & Chips
1 Canal Street

Telephone: 01484 713907

Serene Fish and Chips



27 Woodford Avenue

Gants Hill

Ilford Essex

Telephone:  020 8551 5655

Port & Starboard



Chapel Rd,

Indian Queens,

Saint Columb,



Telephone: 01726 860270

Open lunch times:
Restaurant 12.00 pm – 1.45 pm
Take Away 12.00 pm – 2.00 pm

Open evenings:
Monday to Thursday
Restaurant – 4.45pm – 8.00pm
Take away – 4.45pm – 8.30pm

Friday and Saturday
Restaurant – 4.45pm – 8.30pm
Take Away – 4.45pm – 9.00pm

Rossi’s Original Fish & Chips


Rossi’s present a complete gluten free menu.

235-240 Neath Rd,

Telephone: 01792 458406

National Cupcake Week

National Cupcake Week is dedicated to promoting the innovation of the industry and to helping the bakery business boost their sales.

The week, which has been running since 2013, is organised by British Baker magazine which is the only title to cover the whole of the baking industry.

Their aim is to try an encourage and celebrate exotic flavours and creative recipes of cupcakes from all over Britain.

We thought we’d do our bit for the gluten and milk free community and share some of our favourite free from cupcake recipes with you so you can celebrate national cupcake week in style!

– These delightful gluten free vanilla cupcakes come from our neighbours Delicious Alchemy, check out the recipe below:

gf cupcakes

For the cupcakes
1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs
20ml water

For the buttercream
150g unsalted butter or 120g dairy free alternative
300g icing sugar
1½ tbsp milk or dairy free alternative
Sprinkles for decoration
For the cake
Preheat the oven to 180C/160C fan. Line a cupcake tin with 12 paper cases.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling three-quarters full. Bake for 18-20 minutes until risen and springy to the touch.

Leave to cool in the tin for 3 minutes before lifting out and leaving to cool completely.

For the buttercream
In a large bowl, beat the butter or dairy free alternative with a spatula or electric whisk until it is soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well, adding the milk or dairy free alternative as required, to create a soft spreadable icing. Beat well to make it light and fluffy.

To decorate
Spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Alternatively you can spread it on using a butter knife.

Decorate your cupcakes as desired. We love a scattering of colourful sprinkles.

– Great dairy free chocolate cupcake recipe from the wonderful Recipe Girl:

dairy free cupcakes


3 cups all-purpose flour
2 cups granulated white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup melted coconut oil, cooled (can sub vegetable or canola oil)
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
1 cup dairy free mini chocolate chips (I used the “Enjoy Life” brand)


Preheat the oven to 350 degrees F. Line cupcake pans with 30 cupcake papers.
Sift the dry ingredients into a large bowl (flour, sugar, salt, baking soda and cocoa powder) and whisk to combine. Add oil, vinegar, vanilla and water to the dry ingredients. Whisk to combine the wet and dry ingredients. Stir in the chocolate chips.
Bake for 18 minutes, or until the cupcakes are firm to the touch in the middles. Let cool completely, and frost with your favorite dairy free icing. See the tips below for my icing recommendation!

– We’ll end with one for the dairy and gluten free cake lovers, we found this recipe on, take a look at how you can make these petit sponge cakes:

gluten and dairy free


180g plain flour
200g sugar
80ml vegetable oil)
240ml water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice


Preheat oven to 180°C Oil and line a round cake tin.
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin. The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
Decorate as desired.



Gluten Free Pastry Tips

– Don’t try and replicate recipes that are wheat based, this is because the ratios for flour and the liquid used will be different when using gluten free substitutes.

– Keeping your ingredients cold is the key to making fluffy gluten free pastry. It’s paramount that you make sure your butter is cold, as when the pastry meets the hot oven, the butter melts and creates steam, resulting in the pastry’s foundations becoming puffy and flaky.

– Try different avenues when making your pie. You may have an idea of what you want your bake to look like, but with the erratic nature of gluten free pastry this perfect bake you have dreamed of may not always be the finished product. Try nut based crusts or maybe a cookie crust to try and create a more stable, and maybe, even tastier pastry.

– Buckwheat flour is an excellent alternative. Though the name might suggest otherwise it actually has nothing to do with wheat. It gives the pastry a nutty flavour and when mixed with xanthan gum it makes it easy to roll out.

– Never heard of xanthan gum?  That’s the reason you’ve been frustrated by collapsing pastry all of your gluten free life. This, and guar gum, are necessary as it is, fundamentally, the gluten replacement. It’s what makes the dough pliable and gives it structure.

– Chilling your pie dough before rolling is essential to producing a tasty crust. It gives the fats a chance to become solid and it also prevents the butter from melting. The suggested time for chilling is about an hour, maybe wrap it in plastic if you want to just chill it overnight.